I didn't know what recipe Abby was going to bring with her this week when she showed up for our "Year of Yum" date, but man was I excited when walked in the door with all of the fixings for mac and cheese. Cheesy pasta...comfort food at its best.
I don't know who the Sara Snow chick is (though Abby assures me that if I knew her, I would like her), but she sure does make a mean mac 'n' cheese. Everything in the recipe called for organic, but Abby and I used non-organic butter and cheese. We also used some crazy gluten-free pasta that we were a little nervous about, but it ended up being delicious.
INGREDIENTS
1 1/2 cups elbow macaroni
3 tablespoons organic butter
3 tablespoons flour
2 cups organic milk
1/2 teaspoon salt
dash pepper
2 cups grated organic cheddar cheese
2-4 organic roma tomatoes, sliced
1 cup breadcrumbs
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit.
Cook pasta until firm.
Melt butter. Blend in flour. Whisk in milk.
Cook at medium until thick.
Add salt and pepper and 1 1/2 cups cheese.
Stir to melt.
Place cooked macaroni in greased baking dish.
Pour sauce in. Top with sliced tomatoes. Sprinkle with remaining cheese and breadcrumbs.
Bake for about 35-40 minutes. Start with the lid on and then take it off for about the last 20 minutes so the top gets nice and toasty.
Where's the pic!? It sounds tasty. Also...I made a wonderful grilled pizza the other day with fontina cheese and arugala...nothing to it, but delicious!
ReplyDeleteI think maybe it was so delicious that I couldn't wait to eat it until after I took the picture! Whoops!
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