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.

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

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Ki Ngombo = Okra

In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks! The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo . Gumbos can have meat, seafood, just about anything. In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes. I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog