I know I’ve been MIA for a little, but I’m back, and here’s what I’ve been up to:
There’s a hundred different ways to make macaroni and cheese, with every chef (self-proclaimed or otherwise) putting his or her own spin on the traditional dish. I’ve made mac n’ cheese in a saucepan melting cheddar into milk when I’m pressed for time, but for special occasions, I enjoy baking the dish, sometimes topping it with breadcrumbs.
This time, I made Mac n’ Cheese Smith Style, so named as it’s a family recipe from my friend Charles Smith. Here’s a before (as I was layering the large Pyrex with the ingredients) and an after (as my friends and I were working on seconds) picture.
Mac N’ Cheese Smith Style
- 1 Lb. Elbow Macaroni Noodles (Sometimes I use Large Shells instead for variety)
- 1 Lb. Sharp Chedder Cheese, shredded
- 4 cups Tomato Juice
- Cook macaroni according to package (slightly less than done is good)
- Layer in casserole dish: First, tomato juice (just enough to cover dish bottom), second pasta, third cheese.
- Repeat until macaroni is gone (usually 3 thin layers).
- Only add 1.5 to 2 cups of tomato juice per layer and only 3.5 to 4 cups total.
- Bake at 375 degrees Fahrenheit for 1 hour.
Of course, mac n’ cheese alone would get boring without appetizers (I made a vegetable platter with carrot sticks, celery, zucchini, and squash and balsamic vinaigrette dip), or at least side dishes so here are a couple of side options.
Side Dishes
- Tater Tots! I bought the frozen Ore Ida package at Star Market, and fried them straight out of the freezer in a saucepan of heated oil (about 375 degrees F) for about 4 minutes. You can bake them, but that’s wholly foreign to me. Welcome to the South.
- Sautéed Zucchini & Summer Squash – Now I’m not sure what summer squash is still doing in stores as it’s way, way out of season, but I cut both veggies in thin, 2 – 3 inch-long strips and sautéed them until the center was just tender. I seasoned the veggies liberally with basil and topped it off with a little stone-ground pepper and salt.
Happy Eating!