Hungarian Mac & Cheese with Cszabi Kiss

Alright, listen up, because this isn't your grandma’s mac & cheese. I’ve always been fascinated by the complex flavours of Hungary – the paprika, the honey, the rustic cheeses. This recipe aims to capture that warmth and subtle spice, leaning into a comfort food with a little *oomph*. It's a little bit decadent, a little bit rustic, and definitely worth a try. I’ve spent years perfecting this – it’s a labour of love (and a few substitutions!). Let’s dive in!

Yields: 6-8 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

• Ingredients: (Approximately) – For the Mac & Cheese Base

  • 1 ½ cups elbow macaroni
  • 2 tbsp butter
  • 1 cup milk
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 ½ cups shredded Gruyere cheese
  • ½ cup shredded Sharp Cheddar cheese
  • ½ cup crumbled Gorgonzola cheese
  • 1 tbsp finely chopped fresh thyme
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder

• Ingredients: (For the Cszabi Kiss)

  • ½ cup dry white wine (like Sauvignon Blanc)
  • ¼ cup honey
  • 1 tbsp Cszabi spice (a Hungarian spice blend - you can find it at many Hungarian shops or online. A mix of paprika, clove, and coriander will do in a pinch!)
  • 1 tbsp olive oil
  • 1 tbsp finely chopped red onion
  • 1 clove garlic, minced
  • A pinch of salt

• Instructions: (Follow this recipe carefully!)

  • Boil the macaroni according to package directions. Drain, but reserve about ½ cup of the pasta water – this is *crucial* for creaminess!
  • In a large skillet, melt the butter over medium heat.
  • Add the milk, salt, and pepper. Bring to a simmer, stirring constantly, until it thickens slightly (about 3-5 minutes).
  • Add the macaroni to the skillet. Stir in the Gruyere, cheddar, and Gorgonzola.
  • Simmer for 5-7 minutes, stirring occasionally, until the cheese is melted and the mac & cheese is creamy.
  • Stir in the thyme and smoked paprika.
  • Now, the *magic* – gently warm the Cszabi Kiss. Just enough to combine it with the mac & cheese.
  • Serve immediately, topped with a sprinkle of fresh thyme.

Notes & Variations:

– For a richer flavor, use a higher-quality Gruyere. – Don’t be afraid to add a splash of dry sherry (or white wine) to the sauce for extra complexity. – A pinch of cayenne pepper can add a little heat, if you like it spicy. – If you can’t find Cszabi, a mix of paprika and clove will do!

Enjoy this taste of Hungary! It's best enjoyed with a glass of dry Riesling.

Kolbeigh van Keuken - Food & Freaky Finds

– I’ve spent a lifetime chasing the perfect sauce, and believe me, the details matter! My journey is fueled by passion and a genuine love for food.