This week brings part two in my series on comfort food. This week is on Macaroni and Cheese!Quite honestly, I grew up thinking that mac-n-cheese was junk food. All I knew was that it came out of a box from Kraft, and other than cereal, most boxed/prepared foods were never available at home. So it wasn't until adulthood that I branched out and tried mac-n-cheese at an overpriced steakhouse as a side dish. AND I LOVED IT. I never knew the pleasures of this warm, gooey and delicious dish. I confess, I have still never made it from a box. I buy fresh, organic cheddar cheese, and organic pasta elbows. Sometimes I throw in other cheeses for more flavor, but cheddar is my favorite.
So go ahead, treat yourself to some Macaroni and Cheese this week for dinner. And think of me, the Palm Springs Savant as you savor the warm goodness on a cold winter night. Even if you make the boxed kind from Kraft, its still comfort food to me!
ORGANIC MACARONI AND CHEESE RECIPE
2 cups uncooked elbow organic macaroni
4 tablespoons (1/2 stick) organic butter
2 1/2 cups organic Cheddar cheese
2 large free range eggs
1/2 cup organic milk
paprika, for the top
PREPARATION:
Preheat the oven to 350°F. Grease an 8-inch square baking pan.
Cook macaroni in boiling salted water, following package directions. Drain well; return to pot.
Shred the Cheddar Cheese and set aside.
Add butter and stir until melted. Add 2 cups of the shredded cheese.
In a medium bowl, whisk eggs with the milk.
Add the milk mixture to the macaroni. Stir until well combined. Spoon into the greased pan. Sprinkle the remaining 1/2 cup cheese on top. Sprinkle with paprika. Bake, uncovered, for 30 minutes or until the cheese has melted and browned and casserole is cooked through.Serves 4 to 6.
-Rick Rockhill
No comments:
Post a Comment