Sunday, February 27, 2011

Enveloped in cheesy comfort

So I haven’t baked for a couple weeks, because I’m trying to shed some of my winter weight. Come to think of it I’ve not been cooking much either, so I decided to treat Mikey to a comfort meal.  And although the sun was out here in Socal. today, it’s still been winter in the evenings, hence perfect weather for comforting.
I got the recipe for the Mac n’ cheese  from Allrecipes  and tweaked it to my liking. I really don't like my mac n' cheese creamy (tramatized from Kraft mac n' cheese from childhood-sorry mom.)  I guess I'm a mac n' cheese snob of sorts. So if you like the artificial boxed stuff, this is not the recipe for you.

Classic Macaroni and Cheese


  •  12 ounces of macaroni
  • 1 pound sharp Cheddar cheese, sliced*
  • 1 tablespoon butter melted
  • one clove of garlic pressed
  • salt and pepper to taste
  • 1 (12 fluid ounce) can evaporated milk


  1. Preheat oven to 350 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Grease a 2 quart casserole dish. Place a quarter of the macaroni in the bottom, followed by an even layer of one-quarter of the cheese slices. Dot with garlic and  butter mix and season with salt and pepper. Repeat layering three times. Pour evaporated milk evenly over the top of all.
  3. Cover with baking sprayed aluminum foil  and bake for 45 minutes* and then uncover for additional 15 minutes or until top is golden brown.
* I like to use various types of cheese.  I have tried grating it also, but I prefer the sliced method as it seems to bond better.Today I used half jalapeno jack and half extra sharp cheddar.
Also, I stir the macaroni at 30 min. and 45 min. to blend everything well as the milk has the tendency to sink and sit at the bottom.

To contrast the heaviness of this oh so heavenly comfort food I made a nice Italian salad. I got that recipe from Once Upon a Chef blog.

*I couldn't find fresh parsley at my local grocer and I was too lazy to go to Trader Joe's , so I had to use dried and it worked out fine. Also, I used feta instead of ricotta slata and it was fine.

The homemade dressing was divine and pretty darn easy to make w/the food processor. I just may make this my go to salad for italian meals.

Until later, Ciao'!


  1. I've just discovered feta cheese on salads. You wouldn't believe what a picky eater I am, Kim. So I had it at my grandma's when I was out in Cali and I AM IN LOVE. I bought two huge boxes of it crumbled when I came home and have had salad nearly every night. Todd calls it stinky feet cheese...
    And as ashamed as I am to admit it, I still eat Kraft Mac and Cheese on occasion...even though I find it completely disgusting. Go figure!

  2. Isn't feta like the greatest ever? OMG, I am a cheese freak. I was always a picky eater and I would say only the last maybe five years have I really tried some more diverse food, maybe our palate just sophisticates with age or somehting, IDK? And on occasion I do make a box of mac n' cheese even w/the artificial cardboard taste, but I also admittedly eat a boxed pizza which I find equally displeasing.