Luckily feeling a little more positive after the last post. Had a great run around the city on Sunday with some other friends, hitting up a few miles of the marathon course and high-fiving other runners along the way. Had a great dinner with the husband at The Spotted Pig (if you want to die and go to heaven hit it up and order the gnudi. Good lord). Volunteered with Occupy Sandy and headed out to lend a hand on Staten Island. It was difficult to see the damage and imagine how some of these people would even begin to clean up the mess that was left behind. I wish there was even more I could do, but hope that giving some a listening ear helped to ease just a fraction of the shock and pain. Then last night we hunkered down to wait out the snow storm, hoping that it wouldn't cause even more damage to those who have already been through so much. And I am finally, finally getting to go back to work tonight. Thankful.
Comfort food has been the order of the week and in my opinion there is nothing more reminiscent of good ol' days and childhood than macaroni and cheese. Though the stuff in the blue box seems so easy, it really isn't all that more difficult to whip up the real deal. Smoked cheese as the star mixed with several other cheeses in my version gives wonderful depth of flavor, yet doesn't feel so fancy that it takes away from the comfort element. I've given instructions on how to keep the dish extra creamy if that's your style (think shells and cheese) or to bake it to create a drier mac for those that prefer this way.
"Smoked" Mac and Cheese
1 package macaroni or mini penne noodles
2 TB butter
2 TB flour
1 c. heavy cream
1 1/2 c. milk
1/2 t. salt
1/4 t. pepper
2 c. grated smoked gruyere cheese
1 c. grated cheddar cheese
1/2 c. grated Parmesan cheese
2.5 oz. goat cheese
3/4 c. breadcrumbs
Bring a large pot of salted water to a boil and add the pasta. Cook to al dente according to package directions. Drain.
While the pasta is cooking prepare the cheese sauce. In a large saucepan melt the butter over medium-high heat. Add the flour and cook for about 2 minutes to cook off some of the flour taste. Add the cream, milk, salt and pepper. Continue to stir until the sauce thickens up, about 3-4 minutes. Add all of the cheeses and continue to stir until the cheese melts. Then mix together the cooked pasta with the cheese sauce and pour into a 10" cast iron skillet or a baking dish. Top with the breadcrumbs.
If you want to keep your mac and cheese extra creamy, brown the breadcrumbs under the broiler and serve. If you like a drier mac and cheese, bake in a preheated 350 degree oven for 25 minutes, or until the breadcrumbs are browned and crispy.
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