I’ve not written about myself and so here is where I inform you that I’m trying to lose weight. I’ve probably been trying at various points since I was sixteen, although perhaps this time around is the most educated, informed, mature go at it. I’m out of that fad-dieting and into trying to create a lifestyle that promotes a healthy, happy body and mind. What does this have anything to do with anything? Well if I had my way I’d certainly bake once, if not twice per week. And then I’d do perhaps my more favorite part of baking which is eating what I create. In the last few months I’ve hired a trainer and highly reduced the output of things from the oven or stovetop. Now that’s what I call a necessary evil! But the next few weeks I hope that more things might happen in the kitchen. Last night however I strayed from cooking healthy. I went for one of my childhood favorites that we use to eat quite a bit while I was growing up during the colder months… macaroni and cheese. I think I was about 17 the first time I ever had a kraft dinner. And my mom’s style of mac and cheese didn’t mean heating the milk and melting the cheese. The pasta get boiled and then everything else is baked. I don’t have a picture of last night’s dinner, but I assure you that you’ll know it’s done when it’s done. Also I’d like to mention here that this is all approximate. I’ve made this recipe so many times that the quantities are just a guess and a feel for how many people you are feeding and how cheesy you want it to be.
Feeds approx 4-6 people.
8-10oz elbow macaroni, or other pasta of choice
10-12oz fresh * extra sharp cheese, grated
1/4c breadcrumbs
2 pinches of kosher salt
milk
1tbs butter
8×8 pan
Preheat the oven to 375 degrees. Spray an 8×8 baking dish with pam spray. Boil the pasta until al dente, approx. 2 minutes less time than the box calls for. Drain well. Cover the bottom of the baking dish with milk, just until you can see through the milk anymore (about 1/8 to 1/4 cup). Lay down half of the pasta. Cover with half of the shredded cheese and sprinkler with one pinch of salt. Cover with half of the breadcrumbs. Layer the last of the pasta, sprinkle cheese, cover with breadcrumbs first, then sprinkle with kosher salt. Cut the butter into thin slivers and place over the top. Bake for 30-40 or until the top is browned. If you are using a darker pan check it after the first 25 minutes and keep an eye on it so it doesn’t burn which will happen quick. Let sit for 10 minutes. Serve.
*If you are using preshredded cheese from a package, don’t drain the noodles as well as if using fresh cheese. Grated cheese is a little dry and can use the moisture. Fresh is certainly best.
UPCOMING EVENTS
A certain handsome boy’s mom is coming into town this weekend and I want to try my hand at Dorie’s creme brulee since I was not apart of TWD quite yet and I can’t say that I really like almonds or biscotti.
The November issue of Bon Appetit is great. I’m such a fussy eater that I don’t make most things I see but they have this wonderful collection of pumpkin desserts, a yukon gold/sweet potato gratin, turkey rubs. But the pumpkin is what I am interested in most. So look forward to lots of post-Thanksgiving meal ideas to come if you don’t get the mag.
