Thursday, October 8, 2009

Warm, Comforting, Sophisitcated and Cozy Macaroni and Cheese- by Jillian

Word on the street is that its going to get COLD in DC next week. And by cold, I mean a high in the 50's. The Buffalo friends are laughing right now. Sorry; I've been de-sensitized! Plus, we in the city walk everywhere or take public transit. We don't have cars with automatic starters and heaters. We are real brave souls :)

Also, I've been a vegetarian this week. Try it just for a day or a week: its a more sustainable, environmentally friendly way of eating. You don't have to change your whole life forever, just try it for a day or a week. And vegetarian eating doesn't always mean healthy flaxseed and celery, as you shall see here!

I credit the Brackenbury's with this recipe. If you like to make art with your food, try lining up the macaroni in tall layers. When you chill and slice it for leftovers, it comes out in a honey comb. I recommend making this with some sauteed spinach and a glass of wine. It's also delicious with a dollop of pesto on top. Have lots of friends around as you will feel very guilty if you get stuck eating the whole dish by yourself.

Macaroni and Cheese
by Paul Bocuse

¾ lb. long macaroni
1 tablespoon coarse salt
1 tablespoon unsalted butter
5 tablespoons grated Parmesan cheese

For the sauce:
7 tablespoons unsalted butter
6 tablespoons flour
2 cups milk
1 teaspoon salt
pinch, freshly ground pepper
pinch, freshly ground nutmeg
½ cup heavy cream
1½ cups grated Beaufort or Gruyere cheese

Fill a large saucepan with 4 quarts of water, add the coarse salt and bring to a boil. Add the macaroni, bring back to the boil and cook until al dente. Drain well.

Meanwhile, prepare the sauce: Melt the 7 tablespoons butter in a saucepan, add the flour and mix well. Stir in the milk, salt pepper, and nutmeg and cook over medium heat, stirring constantly with a whisk until the mixture boils. Let boil briefly. Stir in the cream and about 2/3 of the grated cheese. Continue to cook and stir until the cheese has melted.

Preheat the oven to 400ยบ

Use the 1 tablespoon of butter to coat the bottom and sides of an oval gratin dish. Arrange a layer of the macaroni on the bottom of the dish. (It’s attractive to align the macaroni). Spoon a layer of sauce over, then add another layer of macaroni and sauce, continuing until the last of the sauce has been used. Sprinkle the remaining cheese over the top, then sprinkle on the grated Parmesan.

Place in the preheated oven and cook for 25-30 minutes, until nicely browned on top.

Do you have a vegetarian recipe to share? Let's all save a few animals and try not to eat animal products for just one day. You will pay a lot of attention to your natural food choices. Let us know how it turns out!


  1. That's definitely cold. Brrr, bringing my stocking cap ;)

  2. Looks fantastic, I cant wait to try it! The nutmeg always surprises me in mac and cheese... but TOTALLY worth it =)