Saturday, June 9, 2012

Mac-N-Cheese, Camilla-Style

You know how In'N'Out has 'Animal-Style'? Well, we have Mac-N-Cheese, Camilla-Style. Despite what one of my friends said about me becoming a mom and cooking out of "the blue box", I can proudly say that my kids do not eat that kind of macaroni and cheese.

My version is a family favorite, so that's what I whipped up for dinner to celebrate the end of a successful school year. Onward and upward to 3rd and 5th grades. Wow. At least I have all summer to practice that: 3rd and 5th grades. 3rd and 5th grades. 3rd and 5th grades. How did that happen?

First, some clarifications...

Mine may or may not actually contain any mac(aroni), or elbow pasta; last night, it didn't. Instead I had a package of trottole, spinners.

Mine is not orange. I use whatever cheese I have on hand. Last night it included: ricotta, mozzarella, and parmesan. So, it was mostly white-hued.

Mine is not plain. Last night I tossed in some silky, sauteed fennel slices, browned pancetta, and a splash of black truffle oil.

Second, here's what you do...

(1) Cook the pasta according to the package directions, until al dente.
(2) Make a basic beciamela (white) sauce.
(3) Saute your extras with a splash of black truffle oil.
(4) In a large mixing bowl, stir together your pasta, beciamela sauce, extras, ricotta cheese, shredded mozzarella, and shaved parmesan.
(5) Add an herb of choice. I had fresh tarragon from my High Ground Organics CSA box this week.
(6) Turn the mixture into a baking dish. Top with more shaved parmesan.
(7) Bake in a 350 degree oven until bubbly and golden, approximately 30 minutes.

Photobucket*Update 11/9/2012: I added this to Katherine Martinelli's Comfort Food linky party.*

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