Macaroni and Cheese
The last time the boyf cooked dinner there was an unfortunate (albeit comical) incident involving potato and carrot peels, the garbage disposal, the toilet plunger and, eventually, a lot of Drain-o. Where’s the camera when you really need it?
The garbage disposal episode was moderately horrifying and I was scared to put even water down the drain for a good couple of days. And the boyf was scared off of cooking entirely (ok, not entirely, since he has made pasta sauce, etc, but no “major” culinary feats have been attempted). The tide finally turned when the boyf was sitting on the sofa reading the latest issue of Cooking Light and he stumbled across about four macaroni and cheese recipes. He decided to make rigatoni with gruyere and brebirousse (a creamy cheese similar to brie that is slightly stinkier and more pungent).
The mac and cheese was fantastic, and, of course, there was much snacking on cheese and crackers to be had while cooking. We do love ourselves some cheese….
There were also a lot of mosquito bites to be had. I was so itchy by the time I finished taking pictures (the natural light in the kitchen sucks so I go to the porch) I wanted to scratch off all my skin. Here was one of the worst offenders:
But I’d have to say the worst mosquito bite that I got today was on my forehead. Now that itched. Thank heavens I don’t live in a malarious area.
Rigatoni with Gruyere and Brie
(Adapted from Cooking Light)
- 3 1/2 teaspoons salt, divided
- 12 ounces rigatoni pasta
- 3 tablespoons all-purpose flour
- 2 cups skim milk, divided
- 1 tablespoon butter
- 1 1/4 cups (5 ounces) finely shredded Gruyère cheese
- 3 ounces soft-ripened Brie cheese, rind removed (we used Brebirousse and kept the rind)
- 1/2 teaspoon freshly ground black pepper
- Fresh flat-leaf parsley leaves (optional)
1. Bring 6 quarts water to a boil in a large saucepan. Add 1 tablespoon salt and pasta; cook 6 minutes or until al dente. Drain.
2. Place flour in a medium saucepan over medium heat; add 1/2 cup milk, stirring with a whisk until smooth. Gradually add remaining 1 1/2 cups milk to pan, stirring with a whisk; bring to a boil, stirring constantly with a whisk. Cook 2 minutes or until slightly thick, stirring constantly; stir in butter. Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add cheeses; stir until smooth. Stir in remaining 1/2 teaspoon salt, pepper, and pasta. Garnish with parsley, if desired.