I'm coming down off my morning coffee high. Yowza! I am not a frequent coffee drinker, so when I do have a cup I get a little nutty! Instead of walking to the bathroom like a normal person, I found myself RUNNING to the bathroom a few times this morning. I caught myself in the act and wondered what the heck my husband had put in my coffee!Read More
Today is the perfect day to snuggle inside with hundreds of soft, cozy Pillow Pets. Actually, they are in bags so they have received limited snuggles (except the really really cute ones that I can't resist squeezing), but they are collectively beginning to take over our home!Read More
This is Week #19 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.
Ok, so I haven't had the best week in the world. Everything seems to have exploded at once. Why does that always seem to happen? By Saturday of this past week, I just wanted comfort, and preferably in the form of food. I was pleased to see that this comforting macaroni & cheese recipe was next on the list for my challenge! That could not have worked out more perfectly. I prepared it while my boys napped and then served it to them for dinner (they both loved it!) and, after they were in bed for the night, I went downstairs and scooped myself a huge bowl full of the comforting cheesiness. I sat in my little spot on the couch as I devoured its splendor and sipped wine and flipped through cookbooks. I suddenly forgot about the insanity in my world for a bit, and just enjoyed my comforting down-time.
Preheat your broiler. In a medium saucepan of boiling salted water, cook 2 cups of elbow macaroni until al dente. Drain well.
Meanwhile, in another medium saucepan, melt 4 tablespoons of butter over low heat.
Whisk in 1/4 cup of all-purpose flour until a paste forms.
Gradually whisk in 3 cups of milk until smooth.
Bring the sauce to a boil over moderately high heat, whisking, until thickenend.
Off the heat, stir in:
2 cups mixed shredded semihard cheeses (Mimolette, aged Gouda, Vella dry Jack)
Salt and pepper
Stir until melted.
Stir themacaroni into the the cheese sauce and transfer to a 9x13 glass or ceramic baking dish.
Sprinkle 2/3 cup freshly grated Parmigiano-Reggiano cheese over the top.
And broil 4 inches from the heat source for 4 minutes, or until richly browned. Let rest for 5 minutes before serving.
Thanks for being there when I needed you, mac & cheese.
Our sometimes picky three-year-old doesn't always welcome new foods, so it took us two attempts to get him to put this in his mouth. Once he did, he loved it. It is filled with cheese, and what kid doesn't love cheese? And what adult doesn't love cheese?Read More