The past week was pretty groovy..I was cooking away, writing, reconnecting with people, and making meetings. I am working on some events that I can't wait to tell you about...I will be firing up my audio podcast again on a weekly basis. You will be able to find it on the side of my blog. I wanted to send my newsletter out today, but I am having technical difficulties so there will be a small delay. Also, I decided to change the name of my newsletter from "The Dish" to "Kosher with Soul". That title has more chutzpah to it... don't you think?
The recipe that will be in the newsletter is a classic recipe for baked macaroni and cheese from Fannie Farmer's Cooking School Book from 1964. Mac and Cheese is at the top of everyone's comfort food list. Bake away!
Baked Macaroni and Cheese
1 package of macaroni
4 tablespoons butter
4 tablespoons flour
I cup of milk
I cup cream
½ teaspoon salt
Pepper to taste
2 cups shredded cheddar cheese
½ cup bread crumbs
Preheat oven to 400°F.
Cook and drain macaroni according to package directions; set aside.
In a large saucepan melt butter.
Add flour mixed with salt and pepper, using a whisk to stir until well blended.
Pour milk and cream in gradually; stirring constantly.
Bring to boiling point and boil 2 minutes (stirring constantly).
Reduce heat and cook (stirring constantly) 10 minutes.
Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
Turn off flame.
Add macaroni to the saucepan and toss to coat with the cheese sauce.
Transfer macaroni to a buttered baking dish.
Sprinkle with breadcrumbs.
Bake 20 minutes until the top is golden brown.
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Sunday, April 15, 2007
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