Last night I made old fashioned comfort food–macaroni and cheese. Carol is coming down with a cold, so it seemed like the perfect thing to make for her.
A simple salad was all that was needed to complete this meal. Recipe to follow.
MACARONI AND CHEESE
5 tablespoons butter
1 pound elbow macaroni
1/2 up all purpose flour
6 cups whole milk
2 cups grated Gruyere cheese. (8 oz)
1 1/2 cups grated Cheddar (6 oz)
1/4 teaspoon cayenne pepper
Heat oven to 400 degrees. Butter a 9 x 13 inch baking dish or some other shallow 3 quart baking dish.
Cook the pasta according to package directions.
Wipe out the pasta pot and melt the butter over medium heat. Add the flour and cook, stirring constantly for 2 minutes (do not let it darken). Still stirring, slowly add the milk. Cook, stirring occasionally , until the sauce thickens, 6 to 8 minutes.
Add the Gruyere, Cheddar, cayenne, and 1 1/2 teaspoons salt and cook just until the cheese starts to melt. Mix in the pasta. Transfer the pasta mixture to prepared baking dish and bake until golden, 25 to 30 minutes.
*I omitted the salt. It seemed like too much, and it tasted fine with out it.
I found this little guy in my window last week. He is safely outdoors now, I don't want a repeat of the Fido incident! This is a green Anole. They are often called Texas Chameleons because of their ability to change colors. They're so cute–but very territorial.