There are few comfort-food suppers that can bring the whole family scrambling to the kitchen table like macaroni and cheese. What is it about creamy cheese sauce over curly pasta that gets our taste buds dancing and starts the laughter and conversation bubbling around the table? My guess is that like most comfort foods, macaroni and cheese evokes strong and wonderful memories of times with the people we love and who love us back — of comfortable, carefree times — of home. It’s warmth and aroma wrap us in a comfort and simplicity that is just as much about the moments it brings to mind, as it is about the delicious, creamy flavors.
I had the opportunity to review David Venable’s new Back Around the Table: An “In the Kitchen with David” Cookbook, last week; and I was immediately drawn to his Five Cheese, Fifteen Minute, Stovetop Mac-N-Cheese. My attempts at making mac ‘n’ cheese from scratch have been limited, mainly because my family and I have found the end results to be lacking in flavor and missing the creamy texture that we love so much. I have to tell you that QVC’s resident foodie, David Venable, solved these issues for me with his creative twist on a family favorite. He has discovered (and shared) the secret of successful homemade macaroni and cheese in the homey, comfort-food delight that is Five Cheese, Fifteen Minute, Stovetop Mac-N-Cheese. Sharp flavored cheeses – FIVE different varieties – meld together with heavy cream to create a saucy, delicious dish that will work as a side, (or with a modest amount of tweaking), a hearty main dish. We absolutely loved it!
As a matter of fact, there are so many homey, family-friendly dishes in this gorgeous 11-chapter cookbook, that I already have it filled with bookmarks and notes, in anticipation of working several of the recipes into our regular meal rotation. You can be sure that the Maple and Brown Sugar Glazed Carrots and Parsnips will be showing up on our Thanksgiving Table.
You’ll find ideas for everything from appetizers and brunch dishes to quick and easy suppers, slow cooker fare and recipes perfect for grilling and potlucks. Savvy shoppers, like you and me, will pick up our copy of Back Around the Table: An “In the Kitchen with David” Cookbook on QVC, because it’s the only way to get the wonderful bonus material – an entire chapter of lovely, simple and scrumptious holiday recipes!
This gorgeous hardcover recipe book would be an excellent gift for all the foodies on your Christmas list! I love that it’s loaded with full-page, glossy, color photos, which is how my husband (also a David) measures the worth of a cookbook. Needless to say, Back Around the Table: An “In the Kitchen with David” Cookbook, did NOT disappoint. lol
I especially enjoyed that this cookbook is designed for “average” families. David cooks the way my family loves to eat – simple, homey and loaded with flavor. Ingredients are easy to find at my small town grocery stores and even though the ingredients are not “exotic”, the recipes are for dishes that will definitely feel “special”. You’ll be delighted to serve them to family and friends. If you’re excited to find even more recipes like Steak Tacos with Chipotle Slaw, Snickers Candy Bar Cheesecake, Chicken Quinoa Soup, Butternut Squash Gratin, Blackberry Cobbler or this fabulous Five Cheese, Fifteen Minute, Stovetop Mac ‘N’ Cheese, be sure to click over to QVC and pick up a copy of Back Around the Table: An “In the Kitchen with David” Cookbook for yourself, and a couple more to wrap as gifts for a few of your favorite people. You’re going to love it!
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dry mustard
- 2 cups heavy cream, warmed
- 1 cup (4 ounces) shredded smoked Gouda
- ½ cup (2 ounces) shredded Gruyère
- ¼ cup (1 ounce) shredded Asiago
- 1 cup (4 ounces) shredded yellow extra-sharp Cheddar
- 2 cups (8 ounces) shredded white sharp Cheddar
- 1 pound gemelli or other pasta twists, cooked
- ½ cup sour cream
- 1 teaspoon kosher salt
- ½ teaspoon white pepper
- Melt the butter in a Dutch oven over medium heat.
- Add the flour and mustard and stir with a wooden spoon or whisk until a thick paste forms, 2 to 3 minutes.
- Stir in the cream and bring the mixture to a simmer, stirring until the sauce becomes thick.
- Add the Gouda, Gruyère, Asiago, yellow Cheddar, and white Cheddar, stirring the cheeses until melted and the sauce is smooth.
- Add the cooked pasta and stir well to combine.
- Stir in the sour cream, salt, and white pepper and cook until the ingredients are combined and hot, 2 to 3 minutes.
- Serve immediately.
- (I garnished ours with crispy, bacon pieces and minced, fresh parsely. It would be easy to stir in some cubed ham and make this into a hearty main dish, too! Enjoy!)
This is a sponsored conversation written by me on behalf of QVC. The opinions and text are all mine.