Herbed Macaroni and Cheese
Late again this week. No but seriously I am totally freakin' sick!
Proof: the neglected Icy Violet kitchen.
Mostly I spend my time these days lying in bed, drowsing in and out, reading Joanne Harris novels. Does anyone else like Joanne Harris? She is the author of Chocolat (you know, they made that movie with Johnny Depp). I dig her whimsy. Plus the books are all about FOOD. Which normally I love, but it is a testament to her writing skills that I've been able to enjoy them this week.
I haven't cooked at all this week, except for this macaroni and cheese. I seriously thought about doing a post on peppermint tea and soda crackers. Luckily my husband is keeping me fed on quesadillas and hot dogs. Yes, baby likes processed pig meat, although it won't go near chicken.
But yesterday I finally felt strong enough to get out of bed. And once I was out of bed, I had this enormous appetite. I doubled this recipe, and together we STILL finished it off in one day.
What could be better than homemade mac and cheese? I hope you make it, and I hope you like it. It's a very comforting comfort food.
Herbed Macaroni 'n' Cheese (adapted from Lois McAtee, featured in Taste of Home Classic Cookbook)
1 T butter
3 T flour
2 c milk
3/4 - 1 tsp dried marjoram
1/2 t dried thyme
1/8 t ground nutmeg
1/8 t paprika (or a lot more if you're me)
1 T dijon mustard (or a lot more if you're me)
1/2 c grated parmesan cheese (I used a simple cheddar/mozzi blend, it was great...also, you can use more...if you're me...)
1 package (7 oz) elbow macaroni, cooked and drained
1 c cottage cheese
Make sure your pasta is cooked. Make sure your oven is preheated to 350. Because the rest goes pretty fast.
In a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk, stirring constantly. Bring to a boil over medium heat; boil for 2 minutes or until thickened. Add the marjoram, thyme, nutmeg and paprika; stir until blended. Remove from the heat. Stir in mustard and 1/3 c cheese; mix well. Add macaroni and cottage cheese; stir until coated.
Pour into an 8 inch square baking dish coated with nonstick cooking spray. Sprinkle with remaining cheese. Bake, uncovered, at 350 for 30 minutes or until top is golden. Yield: 4 servings.