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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Real Macaroni and Cheese (adapted from weeklygreens.com) Recipe

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This recipe for Real Macaroni and Cheese (adapted from weeklygreens.com) is from Carlton Cooks! Innovation in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. macaroni (any shape)
1 qt. milk
8 tbsp. unsalted butter
4 c. shredded mild cheddar cheese
2 c. shredded extra sharp cheddar
1/2 c. flour
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. ground nutmeg
1 package frozen mixed vegetables
4 small tomatoes, thinly sliced
1 1/2 c. fresh bread crumbs
olive oil
Directions:
Directions:
Preheat oven to 375º.

Drizzle some olive oil in a large pot of water. Boil macaroni.

In small saucepan, heat the milk until just before it boils. In another saucepan, melt 6 tbsp. of butter. Add the flour to the melted butter, whisking constantly. After a few minutes, add the hot milk to butter and flour mixture, and whisk until smooth and slightly thickened. Remove the pan from the heat and add the cheeses, kosher salt, pepper and nutmeg. Stir in the cooked macaroni. Pour into a baking dish. Mix in vegetables. Place sliced tomatoes evenly on top.

Melt the remaining 2 tbsp. of butter and add the bread crumbs. Sprinkle buttered bread crumbs on top of the tomatoes.

Bake for 30 minutes, or until the top is golden and the sides are bubbly. Serve hot.

 

 

 

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