Well, tonight we are having Macaroni and Cheese and Romaine Salad--Lenten meal 2
Alton Brown's Baked Macaroni and Cheese
1/2 pound elbow
macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon
powdered mustard
3 cups milk
1/2 cup yellow
onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp
cheddar, shredded
1 teaspoon kosher
salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread
crumbs
Directions
Preheat oven to 350
degrees F.
In a large pot of
boiling, salted water cook the pasta to al dente.
While the pasta is
cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and
keep it moving for about five minutes. Make sure it's free of lumps. Stir in
the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay
leaf.
Temper in the egg.
Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into
the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a
saute pan and toss the bread crumbs to coat. Top the macaroni with the bread
crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before
serving.
Romaine Salad
Prepackaged Romaine Salad (Romaine, carrots, cabbage)
Cherry or grape tomatoes cut in half
Chopped dill weed, parsley, and chives
Toss all ingredients
Vinegrette
1/3 c. Balsamic vinegar
2/3 c. Extra virgin olive oil
2 tsp. Brown sugar optional
salt and pepper to taste
Enjoy!
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