The other day I made my favorite Mac n Cheese. I’ve been craving it for a while but it’s been too warm to cook this type of food so when the days started cooling off I knew exactly what it was time for; creamy Mac n Cheese with crispy edges and crusty top.
It was a Saturday and the Farmers’ Market that I usually go to is on Sunday morning. That means I was out of just about everything fresh. So, that night I feasted on my Mac n Cheese accompanied by only a simple salad of baby greens, shredded carrots and a sprinkle of sunflower seeds. Tasty enough but as I sat down to eat I thought, “you know what would be great with this Mac n Cheese, grilled Brussels sprouts”. Next morning as I shopped the Farmers’ Market the first thing I picked up was some Brussels sprouts and some Crimii mushrooms. I also picked up a nice butternut squash, some onions and a couple of Black Arkansas apples (more on these later)
Sunday night I grilled the Brussels sprouts, Chrimini, onion and garlic and feasted on left over Mac n Cheese with a side of the roasted veggies. Oh my was it good. Definitely a great accompaniment to the Mac n Cheese. You can find more ways to fix Brussels sprouts on my January 22, 2010 post, \”How I Learned To Love Brussels Sprouts\”. You might even consider one of these versions as a side for Thanksgiving.
Here’s the recipe for the Mac n Cheese. It’s from James Beard’s American Cookery and has been my favorite since my son was a little boy. Which, as I consider it, was a long time ago.
Macaroni and Cheese I
½ lb macaroni (I use brown rice pasta)
3 tablespoons butter
3 tablespoons flour
1 ½ cups milk
1 teaspoon salt
½ teaspoon dry mustard
1 to 1 ½ cups shredded Cheddar cheese (I use a sharp Tillamook)
Boil the macaroni in salted water till just tender. Drain well. Prepare a white sauce — melt the butter in a heavy saucepan, blend with the flour, and cook several minutes over medium heat. Heat the milk to the boiling point, stir into the flour-butter mixture, and continue stirring until it thickens. Add the seasonings and simmer 4 to 5 minutes.
Butter a 2 or 2 ½ quart baking dish or casserole. In it arrange alternate layers of macaroni, sauce, and cheese, ending with cheese. Option: Cover the top with buttered breadcrumbs. Bake at 350° for 25 minutes, or until the top is nicely browned and the sauce is bubbly. Serve at once.