I fondly remember one particular Halloween. I couldn't wait to get home from school to put on my costume - a light blue suede cowgirl outfit with matching boots. As stunning and fashionable as my costume was, the memory I cherish most is the dinner my mother prepared that day. She lovingly made everything in orange: macaroni and cheese, dyed orange milk, and cupcakes frosted in orange. My favorite was the macaroni and cheese, so creamy and delicious. It was the perfect comfort food to enjoy before an evening of trick or treating. Because of my mother's thoughtful and caring touches that Halloween, this holiday will always be special to me and macaroni and cheese will always be one of my favorite comfort foods.
Mac and Cheese
Adapted from
The Mac and Cheese
Cookbook
Allison Arevalo &
Erin Wade
\
Adapted from
The Mac and Cheese
Cookbook
Allison Arevalo &
Erin Wade
\
Ingredients
1/2 pound dried elbow pasta
2 cups béchamel
1 1/2 cups grated 2-year-aged,
extra sharp Cheddar cheese
1/2 cup grated Pecorino Romano
cheese
1/2 pound dried elbow pasta
2 cups béchamel
1 1/2 cups grated 2-year-aged,
extra sharp Cheddar cheese
1/2 cup grated Pecorino Romano
cheese
Directions
Cook the pasta in salted boiling water until a little less than al dente. Drain, rinse the pasta with cold water, and drain it again.
Add the sauce and both cheeses to a large, heavy-bottomed pot and cook over medium heat. Stir until the cheese is barely melted, about 3 minutes. Slowly add the cooked pasta, stir, and continue cooking while stirring continuously until the pasta is hot and steaming, another 5 minutes.
Spoon into bowls and enjoy!
Variations: Or, get creative. Add things like broccoli, peas, hot peppers, or bacon when you add the cook pasta. You can also sprinkle a little panko on top and cook in a 400 degree F oven for 10 to 15 minutes for a version that's crispy on top and creamy inside.
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