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Friday, May 6, 2011

Made-Up Mac and Cheese

Sunday night, I ventured to the Upper East Side to celebrate my one-month anniversary with Neil and Nate. A good Southern boy who loves pimento cheese, Neil had been intrigued by the pimento mac and cheese I made a few months back.

So, I thought this was a good chance to recreate it. (Check the March archives if you missed it.) Nate made us a divine salad with fruit, feta and caramelized pecans. I could have eaten just that! But we all chowed down and had seconds of the pasta.

I let the boys have the leftovers but brought home the remaining pasta. The next night, craving more creamy carb-rich comfort, I made myself a second batch using the leftover cheeses. This is the kind of cooking I want to do more of -- no recipes, just the basics. I melted butter, stirred in some flour and milk to make a white sauce, let it thicken a bit, then added Parmesan, cheddar and mozzarella. I tossed in the cooked pasta, threw in some fresh spinach, and added some salt and -- feeling kinda crazy -- red pepper.

It hit the spot! Kurt was happy to sample some when he got home.

3 comments:

Jaime Lee Puskar said...

PLEASE MORE TO DALLAS. And move in with me. xo

Jaime Lee Puskar said...

*MOVE ... :)

sherry said...

I love to create recipes that are never to be repeated because I just keep combining what is at hand until it looks like food...then give it a name. Nate refers this odd behavior as my "iron chef" mode...not sure if that is iron chef level of skill/creativity or that you need an iron stomach to survive my cuisine. My compliments to the chef in you.