Our Favorite Macaroni and Cheese

I originally adapted this recipe from the Pasta & Co. By Request cookbook. We made it for Peanut's first birthday party and it's been a family (and friend) favorite since. You can really use any cheese you like. The original recipe calls for half cheddar and half mozzarella, which makes for a creamier dish and lots of stretchy cheese. But our family prefers sharp cheddar, so that is what we used. You might be tempted to leave the Tabasco out if you are cooking for children, but please put at least a little in...it really brings out the flavor of the cheddar.


Our Favorite Macaroni & Cheese

1 lb sharp Cheddar Cheese, grated
1 lb Colby Jack cheese, grated
3 cups milk (whole, 2%, or 1%)
7 tbsp unsalted butter
1/2 cup flour
3/4 cup freshly grated Parmesan
1 lb dried pasta (radiatore or rigatoni work best)
2 tsp Tabasco sauce
1/3 tsp pepper
3/4 tsp paprika
3/4 cup milk (whole, 2%, or 1%)

Directions:

1. Preheat oven to 350 degrees F.

2. Combine grated cheddar and Colby jack and set aside.

3. In a small saucepan, heat 3 cups milk until near boiling. Turn off heat.

4. Melt butter in a heavy pan large enough to hold the pasta after it is cooked. (It will take at least a 14" sauté pan or a large casserole that can take direct heat.) When foam from butter recedes, remove from heat, add flour, and mix well. Return to medium-low heat, and, stirring occasionally, simmer for 2 to 3 minutes to cook, but not brown, the flour. Gradually stir in hot milk. Raise heat to medium-high and continue stirring until mixture is smooth and thick, about 3 minutes. Add parmesan cheese. Whisk until smooth. Add Tabasco and pepper and blend.

5. Cook pasta until just underdone. Thoroughly drain pasta and fold it into the mik/parmesan mixture.

6. Layer one-half of the pasta mixture into a 9" x 13" pan. Top with half of the cheese mixture. Repeat layers. Top with paprika, sprinkled evenly over the top.

7. If not baking immediately, cover tightly with plastic wrap and refrigerate or freeze. When ready to bake, drizzle the 3/4 cup milk over the dish. Bake for approximately 1 hour. If frozen, add at least 20 minutes to baking time. The dish should be rusty brown on top. Should it appear to be browning too fast, cover with foil for part of cooking time. Be sure to check for doneness in the very center of the dish.

Dish of the Week: Pasta Primavera

You can make this dish with any fresh vegetables you have on hand. I just happened to have some left over broccoli, cauliflower & baby carrots from a party, so that is what I used.



Creamy Pasta Primavera
1 lb uncooked pasta
1 onion, diced
4 cloves garlic, minced
2 Tbsp olive oil
1 cup baby carrots
1 cup broccoli florets
1 cup cauliflower florets
1.5 cups cream or half & half
1 Tbsp butter
1/4 cup chopped basil
dash of freshly ground nutmeg
salt and pepper
grated parmesan cheese

Fill a large pot with water and bring to a boil. Salt generously to season pasta. Add pasta to water and cook for 2 minutes. Add carrots to pasta & water and cook for two more minutes. Meanwhile, heat olive oil in a skillet. Cook onions until tender. Add garlic and cook one more minute. Add cream, butter, a little salt & pepper, nutmeg and chopped basil to onions. Cook until heated through. To the pasta & carrots, add broccoli and cauliflower and cook for the rest of the pasta cook time (go by directions on package or until al dente). When pasta is cooked, drain pasta & veggies and toss with cream sauce. Top with parmesan.

Sorry for the picture from my phone...I didn't have my new memory card for my camera yet.