Comfort Food: Macaroni and Cheese

When I was growing up, macaroni and cheese came from a blue box.  Pasta, a little milk, and a packet of orange powder joined to form one of my favorite meals. These days I'm happy to say I've graduated to the homemade version.  It helps that it's amazingly easy and versatile.  Change up the type of pasta or cheese. Add ham or, better yet, bacon.  Spinach, peas, and broccoli are welcome additions, too.


Macaroni and Cheese
Serves 4 - 6


1 pound penne pasta
3.5 T butter, divided
1/3 cup all purpose flour
1/2 small onion finely diced
2 cups milk (whole or 2%)
2 cups sharp cheddar cheese, shredded
1/2 tsp kosher salt
1/4 tsp dry mustard
1/4 tsp ground cayenne pepper
Add-in: 1/2 pound baby spinach, washed and dried
Note - if you're using other add-ins (broccoli, mushrooms, bacon, etc.) be sure to cook them before adding them to the pasta.


Bring a gallon of water to a boil.  Add a heavy pinch of salt along with the pasta to the water.  Cook until al dente.  Drain and return the pasta to the pot.


While the pasta is cooking, melt 1/2 T of the butter in a medium saucepan.  Add the onion along with a pinch of salt and cook over medium-low heat until soft (3-5 minutes).  Add the remaining butter to the pan.  Once melted, stir in the flour and cook for an additional 2-3 minutes.  The flour/butter mixture should be light tan in color.  Slowly whisk in the milk and boost the heat to medium.  Continue whisking until the mixture begins to thicken slightly.  Reduce the heat to low and stir in the salt, mustard, and cayenne pepper.  Add the cheese a handful at a time allowing each addition to melt before adding the next.


Pour the sauce over the pasta and add the spinach.  Stir to combine.  The residual heat will wilt the spinach.  If the sauce is thicker than you prefer, stir in a little milk to thin it out.  Serve immediately.

Cookies for Breakfast?

Yes, please!  My breakfast routine tends to vary in accordance with how far behind schedule I am in the mornings.  Since the snooze button and I are such good friends my morning meal for the past few months has been a giant cup of coffee with a splash of half-and-half (gotta get those morning calories from somewhere).

Needless to say, I needed a new plan and what could be simpler, or more fun, than cookies? Breakfast cookies are perfect since they can be made in advance, eaten on the go, and adjusted to suit your tastes.  Don’t like raisins?  Swap them for dried cherries or cranberries.  Same goes for the walnuts.  Substitute pecans or almonds instead.

What’s your favorite breakfast food for busy mornings?

Breakfast Cookies

Adapted from Ellie Krieger

3/4 cup whole wheat flour
1/2 cup all-purpose flour
1 T wheat germ
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
2 T unsalted butter
1/4 cup canola oil
1/4 cup dark brown sugar
3 T granulated sugar
1 egg
1/4 cup applesauce
1 tsp. vanilla extract
1 cup rolled oats
1/2 cup dried cranberries/cherries/raisins (any chopped, dried fruit will work)
1/3 cup chopped, toasted walnuts


Position rack in center of oven and preheat to 350 degrees F.


Whisk flours, wheat germ, baking soda, cinnamon, nutmeg and salt in a medium bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high, scraping the sides, until the sugars dissolve and the mixture lightens in color (approx. 1 minute). Add the egg, applesauce and vanilla and mix an additional 30 seconds. Slowly add the flour mixture and mix until just incorporated. Add oats, dried fruit and walnuts and mix until combined. The dough will be slightly sticky and less cohesive than traditional cookie dough.


Line a half sheet pan or large cookie sheet with parchment paper. Spoon 3 to 4 table spoons of batter per cookie onto the sheet leaving about 3 inches between cookies. With wet hands, press down on each cookie with your palm to flatten it to about 1/4 inch. Bake for approximately 12 minutes, until fragrant but still soft. Remove from oven, allow to cool slightly then transfer to a wire rack to cool completely.

Welcome

I'm so glad you're here!  I'm looking forward to making lots of yummy treats this year and sharing them with you.
~jenny
Photo Credit: Jenny Downing