Stovetop Mac and Cheese with Cheese Crisps, Food and Wine April 2011
Salad with this dressing, Cooking Light April 2010
Steamed kale with ham
This mac and cheese recipe was really nice-- very creamy. It's just a white sauce with Fontina, mascarpone, and cheddar. It's an upscale version of the cheese sauce my mom used to make for cauliflower (as a side note, once she tried to make it with soy milk, and it totally did not work. Soy milk is not chemically the same as real milk). I wasn't familiar with Fontina-- it's nice and sharp. But the mascarpone is so creamy and smooth that it's overall quite mellow. It would be good with a little broccoli or something else inside inside. Or, just making the sauce for broccoli without the macaroni :) There is paprika inside, but I couldn't really taste it.
The things sticking out of the bowl are just melted cheddar piles. Mine didn't end up quite like the picture in the magazine-- I think I made my piles too tall instead of flattened out.
The dressing for salad (not pictured) is just a mix of lemon juice, dijon, sugar, salt and pepper, and oil. Mostly it just tasted salty... meh.
I normally saute kale (or kail, as I saw on a shopping list left at the checkout area) with some garlic, maybe some bacon, and red pepper flakes. But today I just steamed it for a while and then threw in some ham to brown. Because if you have an extra ~5 lbs of leftover ham, why not? Ham is pretty awesome-- I'm glad we'll have a bunch in our freezer for a while.
Interestingly, this was the first night in a long time where I cooked but didn't really need to chop anything. I only used a knife to open the cheese and cut the butter. There weren't that many dishes tonight, so I think G will be happy with this recipe even though he didn't have any. This is weird because the only review on the mac n cheese recipe said that it took too many dishes :-P
That looks very sweet in your heart shaped casserole. I would like to taste the kale! I do like the idea of putting broccoli in the mac and cheese.
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