Mac And Cheeso, Yes Pleaso.

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Happy Wednesday to you! Hopefully you are having a great week. I am starting to notice a pattern in my recent menu choices, comfort food, hmmmm. I don’t think I’m pregnant, oh yea, I’m not a woman. Huhh, maybe it’s the weather, yea that’s got to be it. In southern California where I live, it’s as winter as it will get, about 57 degrees and rainy, we are under a severe storm watch.  Keep sending me those grandma knitted scarves and onesies, they really help.  So I think that’s what it must be, comfort food is what I’m craving, warm familiar scents and flavors that evoke fond memories, food that makes you feel good and smile.

Well, this recipe is awesome, it will definitely put a smile on your face as you indulge in the flavors of creamy gruyere and extra sharp cheddar cheese sticking to your elbow macaroni with a subtle taste of nutmeg. What I most love about this, is that it’s so easy and quick. Of course, if kids are present, they will dig this, but especially the big kids like us.

Give it a try, with your left overs it goes great by itself obviously, but get crazy and put it on a hot dog or hamburger! Thanks for reading and have a great Thursday.

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Ingredients

Kosher salt

Vegetable oil

1 pound elbow macaroni or cavatappi

1 quart milk

8 tablespoons (1 stick) unsalted butter, divided

1/2 cup all-purpose flour

12 ounces Gruyere, grated (4 cups)

8 ounces extra-sharp Cheddar, grated (2 cups)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground nutmeg

3/4 pound fresh tomatoes (4 small)

1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

  1. Preheat the oven to 375 degrees F.
  2. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
  3. Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
  4. Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Recipe courtesy of Ina Garten.

 

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