I had the pleasure of reviewing David Venable’s second cookbook, Back Around the Table: An “In the Kitchen with David” Cookbook. It includes more than 150 recipes that feature David’s inventive spin on traditional comfort food.
As I read through Back Around the Table, I was impressed with how David was able to either simplify or speed up the process of some of my favorite comfort foods while creating a unique and flavorful twist. In addition to traditional cooking methods, he includes a number of quick and easy pressure cooker recipes, slow and easy slow cooker recipes, grilling recipes, and a chapter devoted to holiday recipes.
Back Around the Table includes recipes for Banana-Peanut Butter French Toast, Sunday Pot Roast, Smoked Brisket, Five-Cheese Fifteen-Minute Mac’ n’ Cheese, S’mores Martinis, Bacon Cheese Straws, and Mimi’s Blackberry Cobbler. QVC’s resident foodie shows us how to transform the recipes we grew up with into exciting new dishes.
David’s gift for simplifying recipes without compromising on flavor is demonstrated in his Five-Cheese, Fifteen-Minute, Stovetop Mac ‘n’ Cheese. The recipe calls for smoky Gouda, nutty Gruyère, fruity Asiago, as well as two sharp Cheddars which creates a bold, flavorful macaroni and cheese dish. This gourmet macaroni and cheese recipe is cooked on the stove-top instead of baked so this recipe goes from stove to table in less time than it would take to have pizza delivered.
My son said it was the best macaroni and cheese he had ever eaten.
Five-Cheese Stove-Top Macaroni and Cheese
Shared with permission from Back Around the Table
Makes 6 to 8 servings
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour (I used 1 tablespoon cornstarch to make this gluten-free)
- 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 (I used brown rice pasta to make this gluten-free)
- ½ cup sour cream
- 1 teaspoon kosher salt
- ½ teaspoon white pepper
1. 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.
2. Stir in the cream and bring the mixture to a simmer, stirring until the sauce becomes thick.
3. Add the Gouda, Gruyère, Asiago, yellow Cheddar, and white Cheddar, stirring the cheeses until melted and the sauce is smooth.
4. 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.
Optional: Sprinkle some cheddar cheese and crumbled bacon over the top and place under broiler for 3 – 4 minutes or until the cheese melts.
You can find 150 more delicious recipes for comfort food with a twist in Back Around the Table: An “In the Kitchen with David” Cookbook.
If you think your family will enjoy this recipe, be sure to visit qvc.co/AroundtheTableCookbook to learn more about and purchase Back Around the Table: An “In the Kitchen with David” Cookbook. Filled with 156 great recipes like this, you’re sure to find something that fits your lifestyle and gathers everyone back around the table!
This is a sponsored conversation written by me on behalf of QVC. The opinions and text are all mine.