“Grown Up” Mac and Cheese

 

I don’t know about you, but I have always loved macaroni and cheese.  My mom never made “box” mac and cheese, so when I grew up and had a family of my own, I always made homemade too.  I always think of this dish as the classic comfort food.  I am going to be honest here.  I used to cut up hot dogs, stir them in and bake it in the oven.  Offer up a little side salad, and that was dinner.  It was always very busy in our household.  When my kids were young, I was working as a preschool teacher and teaching aerobics at a local gym 3-5 days a week.  We had after school sports (practice, games etc.).  I’m sure this sounds all too familiar to so many!!

Flash forward, and I still love this delicious comfort food.  I love adding tomatoes or cooked broccoli (whatever veggie you like).  This mac and cheese is a twist on my classic recipe.  I added scallions, olive oil, water, and lemon juice.  Also, I use shredded cheddar instead of gruyere.  Let’s get started:)!

Ingredients:

  • 2 cups of your favorite pasta
  • 2 tablespoons unsalted butter (28 grams)
  • 2 tablespoons all-purpose flour (18 grams)
  • 2 tablespoons extra virgin olive oil (27 grams)
  • 1 tablespoon thinly sliced scallions, white part only
  • 1/4 cup water (59 grams)
  • 1 1/4 cups milk
  • 1 cup shredded cheddar gruyere cheese (110 grams)
  • juice of 1/2 lemon
  • salt and pepper to taste

Instructions:

Cook pasta and set aside while you make the (roux) bechamel sauce.

Melt the butter over a medium/high heat in a small saucepan.  Add the flour and whisk to make a paste.  Continue to cook for about a minute, stirring constantly, until the raw flour aroma is gone.  Take the roux off the heat and set aside.

Add the olive oil and scallions to a large skillet and cook over a low heat for 2-3 minutes until the scallions have softened.  Increase the temperature and add the water and milk to the olive oil/scallion mixture.  Bring to a simmer and whisk in the roux.  Continue to cook until the bechamel becomes thick enough to coat the back of a wooden spoon.  Take mixture off the heat and add the cheese, lemon juice and season (to taste).

Add the cheese mixture to the cooked pasta and stir to coat.

I added sliced cherry tomatoes and sprinkled seasoned panko bread crumbs on top.  This is optional, but I highly recommend it!  Enjoy!!

I hope you make this delicious “grown up” mac and cheese.  If you do, please tag me on Instagram @goodeatsbymimi.  I’d love to hear from you and see your photos!

 

Shrimp Burrata Mafaldine

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I have never been to Italy, but it is definitely on my bucket list!  My niece Colleen lives there and I want to go and cook with her and her Italian mother- in- law.  I want to bake breads, buy fresh ingredients at the local market.  I want to go on Gondola ride.  Oh, and I want to make homemade gnocchi….I seriously want to make homemade gnocchi!  I have a regular Hallmark movie going on in my head right now!

When I made this amazing dish last night for dinner, I could envision myself sitting in a quaint little Italian Bistro, sharing a glass of wine with friends and family (there’s that Hallmark movie again).

I’m going to go to Italy in the near future (God willing), and I know it will be even better than my expectations.  I will share every lovely moment with all of you too!  But for the time being, I will continue to search and create delicious recipes and share them with you.  I hope you make this recipe and I hope you enjoy it as much as my husband and I did!  If you do, post a picture and tag me on Instagram @goodeatsbymimi.  I would love to see them!

Ingredients:

½ pound Mafaldine pasta

16 large uncooked shrimp (deveined and peeled)

¼ cup unsalted butter

2 Tablespoons extra virgin olive oil

3 cloves minced garlic

1 cup white wine

1 8 oz. ball of Burrata cheese

¼ cup freshly grated Parmesan cheese

¼ cup fresh parsley

¼ cup fresh basil (or 1 teaspoon dried)

2 tablespoons fresh oregano leaves (or ¾ teaspoon dried)

Salt and pepper for seasoning

Instructions:

 Prepare pasta according to package directions.

While the pasta is cooking, season shrimp with salt and pepper.

Heat butter and oil in a large skillet until butter starts to sizzle.

Add the shrimp and cook until almost done (about 2 minutes on each side).   Add the garlic and cook for another minute.  Pour in the white wine and reduce slightly (about 1-2 minutes).  Turn the heat off.

Add the cooked pasta to the skillet and toss well.  Add the burrata cheese, pulling it apart to distribute evenly.  Add the herbs and Parmesan Cheese and toss everything together.

Serve with a side of salad and my no knead Dutch oven bread.  Have a glass of that white wine while you’re at it.  Enjoy!!!

This recipe was inspired by Jessica Merchant’s Lobster Burrata Pasta.