|Macaroni - the darker of the two is a fortified pasta with multi-grains and Omega 3's. |
I used ¼ lb. of each.
Change is good, right?
I thought we needed to update the blog, make it a little cleaner and easier to read.
Besides, I didn't know what the birds in the upper right hand corner had to do with baking anyway. Unless it was the egg commonality.
Yeah, no birds.
I'd love your feedback - let me know what you think! I can take criticism, too.
I understand, some people don't like change and may have a hard time with it. (I already am every time I click on to see it, it freaks me out just a little bit 'cause I've forgotten that I've done it.)
And don't worry, I won't go changing it every 90 days either.
I had some time on my hands today and as I was hanging Mr. 365's shirts in the closet, I decided to arrange them in order of color.
Is that weird?
It's something I've always secretly wanted to do.
Like wanting to swing on a trapeze and then do a somersault in the air.
And then after they were all neatly arranged by color, I gathered the sleeves of the shirts as I was taught to do early on in retail, so that they would all fall the same way and be "just so".
Anal retentive, I know.
But with some things, that's just the way I am.
It's gotten so that I've been having to do a search on my own blog now to see if I've already made the recipe or some form of it.
90+ recipes and no duplications.
We need to make it 365, and so the challenge continues!
Baked Macaroni & Cheese adapted from The Fannie Farmer Cookbook, Thirteenth Edition, pp. 274, 333; author, Marion Cunningham; publisher, Alfred A. Knopf, Inc., a division of Random House, Inc.; ISBN 0-394-56788-9.
Macaroni & Cheese - serves four
Preheat oven to 375ºF.
Butter a 8 X 8" square baking dish; set aside.
½ pound elbow macaroni, cooked
2 cups cheese sauce (follows)
½ cup finely shredded Colby/Cheddar Cheese(Mexican Cheese)
¼ cup grated Gruyere cheese
½ cup freshly made buttered breadcrumbs (follows)
2 tablespoons butter
2 tablespoons flour
1¼ cups milk, heated
½ cup finely shredded Colby/Cheddar Cheese (Mexican Cheese)
freshly ground pepper
As the pasta is cooking, melt the butter in a heavy bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown - about 2 minutes.
Add the hot milk, continuing to stir as the sauce thickens. Bring to a boil. Add salt and pepper to taste.
Lower the heat and stir in the Colby/Cheddar. Cook for 2 minutes more, stirring constantly. Remove from heat.
Buttered Bread Crumbs
2 tablespoons butter
½ cup Italian style bread crumbs
½ cup grated Parmesan cheese
Melt butter in a small saucepan. Add bread crumbs and Parmesan cheese. Mix well. Remove from heat. Set aside.
Put the cooked macaroni into a large bowl and pour the cheese sauce over it. Add the Gruyere cheese.
Mix gently with a fork.
Turn out into the baking dish.
Sprinkle the shredded Colby/Cheddar over the top and spread the breadcrumbs over the cheese.
Bake, uncovered, for 30 minutes or until the top is golden and the sauce is bubbling.
Every day I rate what I bake on a scale of 1-4 with 4 being the best. Over dinner, the family decided that this macaroni and cheese earned 3 rolling pins.
We really liked the addition of the Gruyere cheese, but thought it could have used ½ cup more cheddar in the sauce with another ¼ cup of milk. The family wanted it cheesier. Also, next time I would not use the fine bread crumbs - too gritty, and too much - or I would only use ¼ cup. I would really prefer to use cubed bread slices like we did when we made mac. and cheese in 8th grade Home Ec.
This is a keeper, I just think it needs these modifications.
Remember, the 100th day post is coming up and with that will be a giveaway, so keep reading!