Baked Macaroni and Cheese

 from Jubilee by Toni Tipton-Martin

Ingredients:

1 lbs elbow macaroni

2 C shredded cheddar cheese

2 C shredded Jack cheese

1 stick butter, melted

1/2 C sour cream

3 large eggs, well beaten

12 oz can evaporated milk

1/2 tsp salt

1/4 tsp white pepper

1/4 cayenne pepper

Paprika

Directions:

1. Preheat the oven to 350F. Butter a 13 x 9 baking pan.

2. Boil your pasta until al dente and drain.

3. Combine cheeses, measure out 1 cup and set aside. Layer cheese and noodles in the baking dish, beginning and ending with macaroni. 

4. In a medium bowl, whisk together the melted butter, sour cream, eggs, milk, salt, pepper and cayenne. Pour the cream sauce over the mac and cheese. Top with the reserved cup of cheese and sprinkle with paprika (I also used nutmeg and added 1 tsp mustard to the sauce). 

5. Bake until the cheese is bubbling and the top is browned and crusty, 30 to 45 minutes. Remove from oven and let stand 10 min before serving. 

Whole Wheat Pasta with Cauliflower, Walnuts and Ricotta

I made this for the Robber today so that he will have food when I am gone in Utah this week. I'm trying to add more non-dessert recipes to my list of things to make, but I have a hard time getting excited about "pasta and..." However, this recipe caught my eye and it was surprisingly tasty given that most of the components are not of themselves particularly interesting. The Robber said, "I like this, it tastes kind of Asian." I didn't get the Asian vibe but maybe he means the garlic with the red pepper? It took my a little long to make this as I had to saute the cauliflower/onions in two batches because I have only a smaller skillet. We ate it with ricotta cheese and found that to be delicious although I'm sure the feta is good as well. I also threw in some carrots just because I had them which gave the dish more colorful. 

Note: You may ask, as did I, do I really need two heads of cauliflower? The answer is yes.

Originally from Chez Panisse Vegetables (Chez Panisse is a famous Bay Area restaurant) by way of Smitten Kitchen:

http://smittenkitchen.com/2008/03/pasta-with-cauliflower-walnuts-and-feta/

Ingredients:

2 heads cauliflower

1 medium onion

4 cloves garlic

1 lbs. whole-wheat pasta

Extra-virgin olive oil

Salt and pepper

1 pinch red pepper flakes

White wine vinegar

1/2 lemon

1/2 C. toasted chopped walnuts

4 oz. ricotta salata or feta cheese

Directions:

1) Put a large pot of water on to boil and while it is boiling do the following:

-- Cut the cauliflower into small flowerets. 

-- Peel the onion and slice it very thin. 

-- Peel and finely chop the garlic. 

2) Put the pasta on to cook. When it is done cooking, drain and run cool water over it to prevent it from clumping.

3) Saute the cauliflower in olive oil in a large saute pan. When the cauliflower begins to soften, season with salt and pepper and add the sliced onion and red pepper flakes. Saute over medium to high heat until the vegetables are brown and tender. The cauliflower should still be slightly crunchy and should not taste steamed. 

4. Add the garlic and remove from the heat, tossing and stirring so the garlic doesn’t burn; if it starts to brown, add a splash of water. 

5. Add a few drops each of vinegar and lemon juice and the toasted walnuts. Taste and correct the seasoning. 

6. Add the cooked pasta to the cauliflower, adding enough extra-virgin olive oil to coat the pasta thoroughly, toss together and serve, with the cheese crumbled over the dish.

Serves 6.