Comfort food at it’s best, Mac and Cheese!
This was a ten-minute meal since I had a half a pound of elbow pasta from the other night. A few simple ingredients and dinner is ready! I love a little crunch so I put some in a ramekin and topped with seasoned panko crumbs and popped under the broiler for a few minutes. You can skip that step.
I’m trying really hard to plan out my meals for the week so I’m not scrambling at night. On Sunday I made a recipe I saw in Valerie Bertinelli’s new cookbook while I was browsing at Barnes & Noble. This is my version (I didn’t buy the book). I didn’t have time to take photos it got all gobbled up but I’ll share my recipe at the end of the post.
Mac & Cheese
1/2 pound cooked elbow pasta
1/4 stick butter
Two TPSP flour
pint heavy cream
2 cups shredded sharp cheddar
salt, pepper & grated nutmeg
Using my cast iron skillet I melted the butter and added the flour cooking for about one minute stirring constantly. Add in cream, cheese, salt, pepper & nutmeg to taste. Stire in macaroni.
You could just sprinkle the whole top with the panko and pop the cast iron under the broiler but my little guy didn’t want them so I used a ramekin. Serve warm!
1/2 pound cooked elbows
One pound ground beef
clove of garlic chopped
small can of diced tomatoes
1 1/2 cup of shredded cheddar
salt, pepper, dry mustard, cayenne, and paprika
Saute onion and garlic until soft, add spices (I didn’t measure). Add beef and cook until no longer pink. Add tomatoes and elbow pasta, add cheese and serve.
Also, on the menu this week.
Two cheese grilled cheese (Monterey jack and jalapeno cheeses) on Tuscan garlic bread with tomato soup. Monday night.
Chicken noodle soup
Broccoli and pasta
What’s for dinner at your house?