Tuesday, November 6, 2007
Comfort Foods: Mac and Cheese and Meat Loaf
It is a rainy day here in Richmond and I thought I would pull out some comfort foods to post from Dad's files. Dad was famous for his meatloaf!
Em's Mac n' Cheese(Emeril Lagasse, 2002)
6 TBS unsalted butter
½ lb elbow macaroni
6 TBS all-purpose flour
3 cups whole mile
1 tsp salt
¼ tsp ground black pepper
2 ½ cups grated cheddar (about 6 oz)
½ cup fine bread crumbs
1 tsp Essence (Can be bought in the spice aisle at the grocery store)
1.Preheat oven to 350o. Butter a 2 QT baking dish with 1 TBS of the butter and set aside.
2.Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. Drain well.
3. Melt the remaining 5 TBS butter in a heavy 3 QT saucepan over medium heat. Add flour, and stirring constantly with a wooden spoon, cook over medium heat for 3 to 4 minutes, being careful not to let the flour brown. Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 minutes. Remove from the heat. Add the salt, pepper, cayenne, and 2 cups of the cheese, and stir well. Add the noodles and stir well. Pour into the prepared dish.
4. In a mixing bowl, combine the remaining ½ cup of cheese with the bread crumbs and Essence. Sprinkle evenly over the macaroni and bake until golden brown and bubbly, about 25 minutes.
5. Remove from the oven and let rest for 5 minutes before serving.
11/2 lbs ground beef
½ cup cracker crumbs
2 eggs, beaten
1 8oz can tomato sauce
¼ cup finely chopped onion
2 TBS chopped green pepper
Dash- thyme, crushed
Dash- marjoram crushed
Combine all ingredients and 1 tsp salt; mix well. Put into 12x71/2x2 inch loaf pan. Bake at 350oF for 1 ¼ hours.