Bite Of Minnesota: Baked Macaroni & Cheese
Yesterday was quite a cool day compared to the temperatures we've been gifted with lately. It gave us a glimpse into what the weather should be like at the end of March and allowed for some cooling down in the kitchen.
Having the oven on provided some much needed warmth around the house and a batch or two of cookies didn't hurt either. However, the question of what to make for dinner remained.
A couple years ago, my aunt gave me a book that she had found at a garage sale. It was titled, "Cooking for Mr. Latte" and followed the dating and food life of Amanda Hesser, food writer for the New York Times. It's a good read, going from storytelling to recipes with ease. I'm not really sure where to store it in my house -- in the kitchen, with the cookbooks or in the bedroom with my other books. Considering I'm a fan of a few of the recipes, it usually sits somewhere between the two bookshelves.
My favorite recipe from the book is her macaroni and cheese. It requires few ingredients, is easy to prepare ahead of time, and is a great crowd pleaser. It's not your blue box mac & cheese, but the flavors are mild enough for kids and adults to enjoy. It calls for Italian tomatoes which can be found in the global section of the grocery store and are well worth seeking out, but regular diced tomatoes also work in a pinch. I don't use the ham, but have been known to add crumbled bacon if I happen to have it on hand.
Macaroni and Cheese
From Amanda Hesser's Cooking for Mr. Latte
(serves 4)
2 tbsp butter, plus more for buttering dish
2 tbsp flour
2 cups milk
1 ½ cups grated Monterey Jack cheese, plus more for sprinkling
3 ½ cups cooked elbow macaroni
1 cup small cubes roasted country ham
1 cup canned Italian plum tomatoes, drained (reserve the juice)
¾ cup coarse breadcrumbs
Freshly ground black pepper
Preheat oven to 350 degrees. Butter a casserole dish. In a saucepan, heat the 2 tablespoons butter until foamy. Sprinkle in the flour and whisk until it turns golden, then slowly pour in the milk, continuing to whisk. Bring to a simmer over medium heat and let thicken. Stir in the cheese and remove from the heat. It should be a loose sauce. Fold in the macaroni, then ham. Add tomatoes by squeezing them between your fingers into small pieces. Taste and fix accordingly. The mixture should be loose like a thin batter; if it's gooey and thick, add a little milk or drained tomato juice. (At this point, the dish can be covered with foil and refrigerated for later baking, if desired).
Pour into the casserole dish. Spread breadcrumbs over the surface and then sprinkle about ¼ cup cheese. Grind pepper over top. Bake until browned on the top and bubbling, about 25 minutes.
