Recipe Therapy

...because life is crazy, and food is good.
Sat Mar 21
So last night we decided to cook something fun for dinner, and it was boyfriend’s choice for dinner… no surprise, it was mac and cheese. This recipe actually came on food network while we were deciding what to make. It took him less than a second to inform me that “God wants us to have mac and cheese.” Well, I make fun of him that he has the taste of an 8 year old, but I must say, it was yummy! :) Definitely some comfort food. We talked about using this recipe as a base and adding different things, like maybe broccoli and ham, or lots of veggies, or trying a meat-lovers kind, with sausage, ham and chicken. Mmm… this combined with the cookie dough ice cream we had for dessert leaves me feeling fat and happy :) Adapted from Barefoot Contessa, Mac and Cheese Ingredients: Kosher salt 1/2 pound elbow macaroni or cavatappi 2 cups milk 4 tablespoons (1/2 stick) unsalted butter, divided 1/4 cup all-purpose flour 2 cups Gruyere, grated (Substituted Asiago) 1 cup extra-sharp Cheddar, grated 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground nutmeg 3/8 pound fresh tomatoes (2 small) 2 Italian sausages, removed from casings, cooked & crumbled Directions Preheat the oven to 375 degrees F. Boil water, then add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well. Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 3 tablespoons of butter in a large pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook until thickened and smooth. Off the heat, add the cheeses, 1/2 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well, then add the sausage. Pour into a 1 1/2-quart baking dish. Slice the tomatoes and arrange on top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top. We added some cheddar cheese to melt on top before the last 10 minutes of baking.

So last night we decided to cook something fun for dinner, and it was boyfriend’s choice for dinner… no surprise, it was mac and cheese. This recipe actually came on food network while we were deciding what to make. It took him less than a second to inform me that “God wants us to have mac and cheese.” Well, I make fun of him that he has the taste of an 8 year old, but I must say, it was yummy! :) Definitely some comfort food. We talked about using this recipe as a base and adding different things, like maybe broccoli and ham, or lots of veggies, or trying a meat-lovers kind, with sausage, ham and chicken. Mmm… this combined with the cookie dough ice cream we had for dessert leaves me feeling fat and happy :)

Adapted from Barefoot Contessa, Mac and Cheese

Ingredients:

  • Kosher salt
  • 1/2 pound elbow macaroni or cavatappi
  • 2 cups milk
  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 1/4 cup all-purpose flour
  • 2 cups Gruyere, grated (Substituted Asiago)
  • 1 cup extra-sharp Cheddar, grated
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 3/8 pound fresh tomatoes (2 small)
  • 2 Italian sausages, removed from casings, cooked & crumbled

Directions

Preheat the oven to 375 degrees F.

Boil water, then add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 3 tablespoons of butter in a large pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook until thickened and smooth. Off the heat, add the cheeses, 1/2 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well, then add the sausage. Pour into a 1 1/2-quart baking dish.

Slice the tomatoes and arrange on top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top. We added some cheddar cheese to melt on top before the last 10 minutes of baking.