|Slice of Mac heaven|
The Horn Player and I did indeed lounge on the deck, shrugging off any excess stress that followed us home. And when the inevitable question of dinner arose, we completely agreed on simplicity in a comforting, gooey, homemade dish. I knew just what would fit the bill.
Baked Mac and Cheese
1 cup uncooked macaroni
1 cup milk
1 cup half and half creme
1 heaping cup grated extra sharp cheddar cheese
Cook the pasta in a large pot filled with lightly salted water. When the pasta becomes somewhat tender, drain completely in a colander shaking off any excess water. Meanwhile, prepare the custard by cracking the eggs in a mixing bowl and whisking to combine. Pour in the 2 cups of milk/half and half and mix well into the eggs. Add a pinch of salt to your taste, a good grind of black pepper and a generous grind of nutmeg. Love it...nutmeg. Sprinkle in the grated cheddar and stir in well. Add the pasta to the egg/milk mixture gradually if it's still hot to prevent damaging the eggs. Otherwise, just add the whole of it and stir.
Pour half the mixture into a buttered casserole dish, then add a single layer of muenster cheese slices and pour over the remaining mac and cheese mixture. Place on a larger baking sheet lined with aluminum foil to allow for bubbling over and a subsequent oven clean up. Bake at 350 for about 30 to 40 minutes. This varies by individual oven settings and the depth of the casserole dish. If you choose a deeper dish you would need to bake a bit longer to be sure the center is cooked adequately.
Note: I use a rectangular, rather shallow, Pyrex dish that I've had for eon's. Probably a 2 quart size or so.
Remove from the oven when the center is done and the top, browned slightly. Place on a trivet to cool a bit before serving.
|Cheese makes us happy|