As soon as the barometer drops below 65, I know I won't be seen in a bikini for a while so immediately begin thinking of all the carb-loaded foods I want to make. The hubster is in Athens this weekend playing tennis with the boys and calling the dawgs, so I decided to partake in one of my own fall rituals and cook up a comfort dish. Up today was mac & cheese, one of my favorites. You can dress it up or down, depending on your mood and the company you're serving. Since this time I am serving just me, I dressed it way down to the essentials. Below is the basic recipe, but you can always take a tip from Ina and add some fancy cheese if you want to dazzle guests.
|Image Credit: Myrecipes.com|
mac & cheese
serves 4 to 6
1 box/16 oz. pasta (cavatappi is my favorite)
3 Tbs. white flour
2 Tbs. butter
1 Tbs. olive oil
1 1/2 cups whole milk
dash of each: salt, pepper, paprika, ground mustard, nutmeg
3 cups shredded cheddar cheese
Cook pasta according to box directions. Preheat oven to 350 degF. Melt butter with oil in pot over medium heat and add flour. Whisk as it cooks together until the raw flour smell disappears and is replaced by a nutty smell, but don't burn it. Gradually add milk, stirring constantly, until it is smooth. Add spices. Heat over medium-low heat until milk comes to a boil; continue to stir constantly. Add cheese and pasta. Pour into casserole dish and sprinkle extra cheese on top. Cook, covered with lid or foil, for 20 minutes. Remove lid/foil, turn heat up to 450 degF, and cook for 10 more minutes until the cheese on top is brown.
Vivi and I had fun taking pictures at the park today.
And after missing her morning nap, she really wasn't thrilled about posing for a shot laying down...
Some day I'll get that picture. Maybe when Charlie's a little bit older. Wish I had thought to take it before she could crawl away. When we got back to the warm car and gave her a graham cracker, the smiles finally came out.