Welcome Home Macaroni

Dear Jamie,

What a lucky little girl you are!  You have been given two of the coolest parents.  They have intelligence, wit, great taste, and are overwhelming kind and generous.  With them supporting you, I can't wait to see how smart, funny, and charming you will become.

You are a week old today.  I'm grateful to have seen you every day for the first five days of your life.  It was great to see your folks and see the changes in you.  I'm away for a while, but I hope you know that no matter where I live I will always be there for you, just as I am for your amazing parents.

Hugs and kisses....Auntie Katie

Our friends Dave and Wendy just had a beautiful baby girl.  I am thrilled for them and wanted to show my affection for them by bringing them food.  But what to make?  I wanted something that would be fine to leave in the refrigerator for a few days, if needed and would taste good re-heated.  I wanted something comforting and filling.  I wanted something that they could share with other guests.  My go-to dish includes meat and cheese with pasta in a spicy, garlicky sauce, but that didn't seem to be good for a nursing mother.  Oh yeah, how about macaroni and cheese?  I modified a recipe that comes from James Beard via my mother.

Macaroni and Cheese
Serves plenty

3/4 lb dried macaroni
4 Tbsp butter
4 Tbsp flour
2 cups milk
1 tsp salt
1 tsp dry mustard
1/2 tsp hot sauce (optional)
10 oz shredded cheese

Cook the macaroni in boiling water according to package directions.  Drain well and set aside.

While pasta is cooking, begin to prepare a white sauce.  Melt butter in a heavy skillet, stir in flour.  Cook over medium heat, stirring smooth.

Before you add milk to the flour-butter mixture, heat it separately until it is almost boiling.  Then, gradually stir it in and continue stirring until it thickens.  The sauce stays smoother by adding warm milk to the other warm ingredients.  Add the salt, mustard, and hot sauce, and simmer for no more than 5 minutes.

Butter a 3 quart baking dish or casserole.  Put a layer of cooked macaroni on bottom, cover with some of the white sauce and cheese.

Repeat layers until dish is full, ending with a slightly heavier layer of cheese on top.

I used sharp Cheddar and a little grated Parmesan, but it can be good with whatever cheese you like or have on hand.  I don't recommend too much soft cheese, though.  Also, depending on how much cheese you like, you can use between 8 and 12 ounces.

Bake in 350 oven for 20 to 25 minutes until you can see the sauce bubbling on the sides.  Then pop it under the broiler for about 3 minutes to give it a nice color on top.

NOTE:  I gave this casserole to the new parents before cooking it, so they could have it fresh, but it also reheats well in the oven or microwave.

The Cleveland Cavaliers and Comfort in Food

My gorgeous friend Kristina is a bit under the weather this week, so my husband and I decided to make some food for her and her husband.  We just wanted them to have a hassle-free evening with something tasty and easy in the refrigerator waiting for them.  The most comforting choice?  A casserole with macaroni, tomatoes, ground beef, and lots of gooey cheese.

It was very easy and we made it up as we went along.  We made enough to not only give them a casserole, but keep one for ourselves as well.  And, I was very grateful that was the case when we decided to have some folks over to watch the Cavaliers basketball game.  It made for a very easy dinner for our guests.  We just popped that casserole in the oven, chopped a few veggies for a salad, slathered some garlic butter on a baguette, and whipped up some brownies.

And, oh, did we need some comfort in our house.  Needless to say, the game did not go as we had hoped, but dinner was just what we wanted.

Comforting Casserole
1 Tbsp each, canola oil and olive oil
1 onion, diced
2 cloves garlic, minced (adjust to suit your taste)
2 1lbs ground beef (you could substitute turkey, if you prefer)
24 oz can of whole tomatoes (you could replace with diced, if you prefer)
15 oz can of tomato sauce
1 1/2 tsp oregano
1 tsp chili powder
salt and pepper, to taste
1 lb (1 box) of macaroni (you could replace with another compact pasta)
3/4 cup cheddar, shredded
3/4 cup mozzarella, shredded

Heat the mixture of canola and olive oils in a large skillet over medium heat.  Add the onion and cook until no longer opaque.  Add the garlic and in less than a minute so the garlic doesn't burn, add the meat to the skillet.  Slightly brown the meat and break it up into crumbles.

Add the whole tomatoes, breaking them slightly, juice and all.  Add the tomato sauce and spices.

Stir and turn down heat.  Let it simmer until it thickens, it took about half an hour to get to the consistency we prefer.

Meanwhile, follow the directions on the box of pasta and boil until preferred consistency.  Drain the noodles and place in the bottom of a casserole dish.  We had enough pasta for two casseroles - a 9 x 13 and a 8 x 8.  Pour or ladle the meat sauce on top of the pasta.

Then top with the mixture of cheese.

You can bake it right away in a 400 degree F oven for about 30 minutes or until the cheese looks a little brown and bubbly.  Or, you can refrigerate for no more than 3 days (or freeze for no more than a week) while covered.  If you want to freeze it, I suggest you don't add the cheese until you are ready to bake.

VARIATIONS: This would also be good with various vegetables (think bell pepper or zucchini), different cheeses, other spices, or other flavorings like mushrooms.  Experiment with ingredients you or your lucky recipient will enjoy.