Homemade Macaroni & Cheese

This is another family recipe. I'm sure it originated with an actual recipe from a book, but I believe it's gone through enough adaptions I can call it a family recipe. Growing up my mother refused to purchase and make the box macaroni and cheese. It wasn't until I was a teen and babysitting that I ever tried the "instant" mac. As an adult I've discovered a renewed interest in my mother's recipe and have adapted it a little to suit my family's tastes.


Homemade Macaroni & Cheese

Ingredients:
3 cups of pasta*
2 cups milk
1/4 cup flour (not whole wheat)
1 tsp. mustard
1 tsp. Worcestershire sauce
1/2 tsp. salt
3/4 lb cheese (shredded)**
1 cup sour cream (use light sour cream for less fat)
bread crumbs (optional)***

* My mother always used whole wheat elbow macaroni. I've expanded to try other cuts of pasta including spiral, small shell and as pictured here gemelli.

** My mother always used sharp cheddar cheese. I've expanded to use 1/2lb cheddar and 1/4lb Gouda. The Gouda cheese adds some color and makes the dish a little cheesier/gooier. I love it. Like the pasta in this dish the types of cheese you use can change around the taste and make it seem different each time you serve.

*** My mother always made her own breadcrumbs. I often take the easy way out and use store bought crumbs. Plain is preferred over the Italian.

Directions:
1. Cook pasta.
2. Meanwhile mix together ingredients 2-6 (milk, flour, mustard, Worcestershire sauce, salt) in a microwavable bowl or measuring cup, leave room for liquid to expand.
3. Microwave/cook until thickened. (!!) Warning: Keep an eye on this container while it cooks. It tends to thicken suddenly and boil over if not stopped in time. (!!)
4. Add shredded cheese to sauce and mix until cheese melts.
5. Stir in sour cream.
6. Stir in pasta.
7. Pour into a microwavable/oven safe container.
7. Cover and microwave on HIGH for 10 minutes to heat thoroughly.
8. (Optional) Top with bread crumbs.
9. Put under oven broiler for a couple minutes until bread crumbs or top is lightly browned.

Great served with a garden salad as a side.

A European Twist on Toasted Cheese Sandwich

I had the most amazing sandwich today. It was heaven on a baguette and now I want to make it at home. This is a fresh and deliciously yummy summer meal that is both simple and light in fare. However, rather than wait until I can obtain the ingredients I snagged a photograph off the Internet to show you what I'm talking about. It doesn't do the sandwich justice, but it's the closest image I can find.

French Quarter Baguette

Ingredients:

* French Baguette

* Fresh tomatoes

* Brie cheese

* Fresh mixed greens

1. Take the bread and slice down the middle like a sub. The length can be anywhere from 4-12" depending on the amount of sandwich you wish to have. Toast lightly.

2. Slice tomatoes and brie cheese. Layer in between the bread.

3. Serve with mixed greens on the side or tucked in with the tomatoes and cheese. Extra twist is to add a very light vinaigrette to the greens.

* Note the hotter the bread and the longer you let the cheese sit will allow for some melting or softening of the cheese.

Bon Appetite!