I think the beginning-of-the-semester craziness is finally starting to ebb and life is settling back into a comfortable rhythm. I hope I'm not jinxing myself by saying this, but I think I managed to figure out logistics this semester rarely quickly. In fact, it's Tuesday night and I have three of the four books assigned this week completed. The secret to my efficiency? Reading in the library: the uncomfortable chairs, the drafts, and the potential embarrassment of falling asleep and drooling all over myself keep my plowing through military history texts. And meals that can be eaten over and over throughout the week as leftovers. Thanks to my genius planning for leftovers menu scheduling it's also Tuesday night and I've completed cooking for the week!
Here's a recipe for a tried and true favorite macaroni and cheese with a slight twist from some smoked cheddar. Enjoy!
Smoked Cheddar Macaroni & Cheese
You'll need:
- one package GF pasta (I like Tinkyada)
- 2 cups milk or half & half (I'm trying to use up the big container leftover from last week's chowder, otherwise I would use milk)
- 2 cups shredded smoked cheddar cheese
- 1 1/2 - 2 tablespoons cornstarch
- Cayenne pepper, one good pinch
- GF breadcrumbs
- Salt and pepper to taste
I've been serving this with a big salad on the side since it has, after all, a lot of calories and we need to balance things out somehow. This salad combines two of my current obsessions: grapefruit and the yummy garlic marinated olives I found at Hannaford. Yes, I eat them together and yes, Joe is concerned what kind of weird cravings pregnancy will bring out in me (one day, not anytime soon).
*I have mixed feelings about using cornstarch as a thickener. On one hand, it produces great results and is naturally gluten-free. On the other hand, it takes forever and I've never had luck making a roux from GF flour. Here's a tip I learned from my Mom: to make a cornstarch slurry combined the cornstarch and a splash of milk in an old cornstarch container (I buy the Argo brand just for the container. It's low mess and works perfectly for making a slurry. Plus, it's recycling and since I go through cornstarch regularly, I'm constantly cycling out the old containers and don't worry about yuckiness from the plastic). Shake vigorously. Pour into mixture while whisking. Keep the mixture moving! This is very important, you don't want the cornstarch to thicken on the bottom of the pan because then you will have to start over and that is a bummer. I like to alternate between whisking and scrapping the bottom of the pan with spoon.







