Under the Twinkle Lights

Confession. I subscribe to one magazine and when it arrives I read it cover to cover multiple times. Being in the fashion business you would think the magazine I subscribe to is Vogue or InStyle. No, it is Martha Stewart Living. Pathetic maybe but the woman knows how to throw a party. The magazine is especially amazing during the Holidays. The October issue had several great recipes for fall dinner parties.

So under the twinkle lights of my parent's new pavilion, we had a fall dinner party. The menu consisted of mini burgers, ribs, baked beans, and the star of the show three cheese macaroni from Martha Stewart Living. It is made with fontina, cheddar, and Gruyere cheeses. It has a wonderful smoky taste to it. We made them in ramekins which made for an oh so cute presentation. The recipe is listed below.

Three Cheese Macaroni
1 stick unsalted butter
1 cup panko breadcrumbs
5 cups whole milk
1/2 cup all purpose flour
4 cups grated sharp cheddar cheese
1 1/2 cups grated Gruyere cheese
1 1/2 grated fontina cheese
Salt and pepper
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 pound elbow macaroni

1. Preheat oven to 375. Butter 10 mini (1 cup) pie plates or 9x13 inch baking dish. Melt 2 tablespoons butter in a small saucepan over medium heat. Add breadcrumbs, and toast, stirring occasionally, until golden brown, about 5 minutes.
2. Warm milk in a medium saucepan over medium heat. Meanwhile, melt remaining 6 tablespoons butter in a large high-sided skillet over medium heat. Cook until butter is bubbling. Add flour. Cook, stirring 1 minute.
3. Gradually pour warm milk into butter mixtures, whisking constantly. Cook, whisking constantly, until mixture bubbles and thickens, about 5 minutes. Remove from heat, and stir in 3 cups cheddar, 1 cup Gruyere, 1 cup fontina, 1/2 tsp salt, 1/4 tsp black pepper, the nutmeg, paprika, and cayenne pepper.
4. Bring a large pot of water to a boil. Cook pasta until al dente. Drain, and transfer pasta to cheese sauce. Stir to coat. Divide mixture among mini pie plates or transfer to baking dish. Scatter remaining cup cheddar, 1/2 cup Gruyere, and 1/2 cup fontina over top, and sprinkle with toasted breadcrumbs. Bake until cheese is melted and pasta is warmed through, about 15 minutes. Transfer to a wire rack, and let cool for 5 minutes before serving.

We ended the dinner with smores over the firepit.

This weekend we have a full day of apple picking and applesauce making planned. I hope all of you are enjoying all that fall has to offer!

Blog to you soon!
Lucy