Wednesday, June 20, 2007


Baked Pasta with Cheese

I believe there is something awry in my world when I can't convince any of my friends that they want to eat this. I just can't figure it out.

Look. I make food, I eat food, I go to the gym to work off said food, and then, I come home, and lo, there is still more food. Staring out at me from my fridge. Waiting to be consumed. Pleading with my guilty conscious not to be thrown out, or worse...but I am just one girl! A girl who cannot possibly eat as much as my eyes would have me. And yet...

So I offer the food to friends. I invite them over with alarming frequency. And when they show up, I ply them with tasty vittles. Or I drop it off at their homes. I'm just nice that way. Nice Rachael.

And they seem to like it.

But then came this. Ooey-gooey baked elbow pasta with cheese. Your basic North American food.

Scrumptious, calorie laden food. And I didn't even fancy it up! Oh no. No ham. No tomatoes. Not a sprig of thyme to be found nestled in its hallowed layers. Just pure carb and fat decadence.
Akin to blowing off a few meetings and going to the spa on a weekday to get a Swedish/Shiatsu combo massage from a blind man who leaves you so blissed out you forget dinner plans and end up... (Oh wait, I did that. And I ate the pasta...bad Rachael.) I's just really good.

Now if you were here in town, wouldn't you love to take a bite of this dish? Wouldn't you heed my call? Can't you just close your eyes and revel in its simplistic perfection? Seriously, wouldn't you want some? (And yes, Mr. Ombudsman who "passed," on a home delivery of this exact piece, I am talking to you. Training for a marathon? Bah.)

But sadly for me, you are reading this on line and we don't know each other well enough for me to be dropping food off on your instead I must encourage you to try this recipe. Try it, and devour it, and lick and smack your lips and know that you have done good. And next time I make it...maybe I can Fedex some to you...

1 lb. elbow macaroni, cooked al dente
1/4 cup flour
1 1/2 cups whole milk (this may vary), room temp is best
2 cups shredded cheese
salt and pepper
bread crumbs

Preheat your oven to 350F

Butter a 8x8 baking dish

In a saute pan, melt 3 tablespoons of the butter. Whisk in the flour and stir to combine. Continue to cook for a minute or so. Add 1/8 cup of the milk, stir to combine. Repeat with another 1/8 cup of milk. Continue doing this, all the while stirring to make a creamy paste. When you have a thick, almost pudding like consistency, add the cheese and stir to melt. Stir in the pasta and pour into the baking dish.

Top with bread crumbs. Cover with foil and bake 35 minutes. Remove the foil and continue to bake for 10 minutes. Remove from the oven and let cool slightly. Cut into squares and serve.


And yes, I know I said this was the best mac n' cheese ever...and it is, but I amend that to be in the "fancy" category. So there. (Actually, I totally forgot about that recipe until just now. Doh!)

Why did Yankee Doodle name the feather in his hat Macaroni? Macaroni was what they called the fancy trim popular on the hats of military officers then, like the stuff on the visor of naval officer hats now.

Chicago-area real estate broker Tom Seefurth said he has created a pizza-flavored beer. Walter Payton's Roundhouse in Aurora, IL. will serve the pizza beer as long as the supply lasts. - KPTV Beaverton

Labels: , ,

This looks really good! A lot better than what I made a few weeks ago. I made something similar but didn't put enough liquid so it dried out and then I had to mix it up and all the bread crumbs got mixed in and well, it just looked weird. Tasted okay though!
Sorry to be a dork, but when do you add the pasta?
Not loving mac and cheese is un-Americsn! It's my favorite comfort food. Can't wait to try this...

Nothing beats a good mac n' cheese! Sometimes I add bacon just to tease my heart!
Some things are best left unadultered indeed. I like the clean look of your mac & cheese!
Good Kevin says: Yay! Simple food done to perfection. Isn't this a great country (and isn't Rachael awesome)?

Bad Kevin says: I've never run a marathon and I never aspire to. I'm going to start calling him the "Omdudsman." Next time, get thee arse to my door with your "leftover" pan of mac & cheese. Sheesh @ you!

Wow--bad Kevin is a jerk.
Yes, I would definitely want to eat this. And you have me seriously convinced that I should give this recipe a try. The size of my butt might increase, but I have a feeling it will be worth it!
Anon - Yes, you are a dork.

Trish - Please do!

Stephen - Mmm. Bacon.

Pille - Here here!

Kevin - I like bad Kevin. He makes me laugh. Good Kevin too, but he is probobly watching his waistline or something...LOL. Mwoah.

Michele! You are back! I am so excited! Thanks for popping in!
Two words: Marry me!

This looks great.. I live in the Netherlands and I'll toss some gouda at it this weekend. And then I'll double my time in the gym (you are so right on this point - eat what you want, just get off your butt and work it off!)

num num num... now I have to make breadcrumbs.
That. Looks. AMAZING! Damn you. Damn you and your magical ways with cheese.
This would be my son's version of Heaven! I think I'd enjoy it, too!
Post a Comment

<< Home
Post a Comment

<< Home
... Chefs Blogs

... Click for Beverly Hills, California Forecast

This page is powered by Blogger. Isn't yours?

All of the original words and pictures on this site are copyrighted property. (So there. Nyah.) With that in mind, please ask permission first and give due credit, if you plan on reproducing any part of it. Thanks so much!

2003-2008 COPYRIGHT (C) Fresh Approach Cooking