Dishing Up the Dirt

comfort food anyone?

November 8, 2010

I don’t know about you all, but I was craving comfort food this evening.  Sometimes, when the sun doesn’t shine, and the temperature doesn’t break 50 degrees, I crave hearty food.  And tonight was no exception.  It was cold, dark before 5 pm, and I was hungry.  So what did I do?  I turned to the Bible (my bible) Food to Live By, by Myra Goodman.  She showed me the way.  I am so happy I flipped to page 197 because Taylor and I fell in love.  Not only with each other (again!) but with creamy macaroni and three cheeses.  Yes, that’s right, you heard me, three cheeses.  We love our cheese.  Cheese makes the world go round.  (At least my world) and this recipe was delicious.

Apparently Henry loves cheese too!

Following the recipe!

Putting it in the oven.

Dinner is served.

We served our macaroni and cheese with roasted broccoli (Thanks Julie for the idea!)  We roasted our broccoli in olive oil, salt and pepper at 475 for 12 minutes.  When we took it out of the oven we sprinkled balsamic over the top.  Perfect!

Alright, here is the recipe for the creamy macaroni and three cheeses:

1.1/2 cups dried macaroni

2 tbs unsalted butter

2 tbs flour

1 1/2 cups whole milk

2 cups extra-sharp cheddar cheese

1 cup grated Gruyere cheese

1.2 cup half-and-half

2.3 cup bread crumbs

1.3 cup grated parmesan cheese

*Preheat oven to 375

* Bring a large pot of water to a boil.  Add macaroni and cook according to the package. Drain macaroni in a colander, transfer to a large bowl, and set aside.

* Melt butter in a medium-size saucepan over medium heat.  Add the flour and whisk constantly until smooth and thick.  Slowly add the milk while whisking constantly to prevent lumps.  Cook, stirring frequently, until the white sauce begins to simmer and thicken, 3-4 minutes.

* Add the cheddar cheese to the white sauce and stir constantly until the cheese melts.  Add the cheese sauce to the macaroni and stir to combine.  Season the mac and cheese with salt and pepper.

* Transfer the mac to a 2 quart shallow baking dish.  Evenly sprinkle the Gruyere cheese on top, and drizzle the half-and-half over it.

*Combine the bread crumbs and Parmesan cheese in a small bowl and sprinkle this mixture over the mac and cheese.

*Bake the mace and cheese until it is hot and the top is golden brown, 25-30 minutes.

Serve hot!  Enjoy!


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0 thoughts on “comfort food anyone?

  1. Julie says:

    That’s it. I’m making Mac and Cheese tonight.

  2. Jean Husson says:

    When you are ready for a “New Testament”, Myra Goodman has a new book out. I think I’ll talk to Santa. Tonight we are having Hutchins brussels sprouts with some Pete & Jen’s bacon in them. I really look forward to your blogs.

    1. drealieberg says:

      I am asking Santa right now for her new book! Thanks for letting me know. Every recipe she has is mouth watering!
      Did you swing by the self serve for your brussels? We still have lots of carrots, beets (you should make the beet-za!), and brussels. I am trying to stock up! Not sure what’s going to happen when things really stop growing….It’s depressing!

      1. Jean Husson says:

        The sprouts are part of my hoard from the week of Hutchins Last Stand. But I do want to work more with beets. I’m not nuts about them but Mother is. So I want to find more ways we can both enjoy. Beet-za may be just the ticket.

  3. After reading this posting I felt inspired and made this recipe for my Farm community. It was loved! Thanks for always sharing! 🙂

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