Saturday, March 28, 2009

March 26, 2009

The Best Macaroni and Cheese

10 ounces extra sharp cheedar, grated
4 ounces Monterey Jack, grated
4 ounces Velveeta, cubed (or 4 more ounces of Monterey Jack if you must)
4 ounces cream cheese
1 12 ounce can evaporated milk
1 tsp. Dijon mustard
6 slices extra-thick bacon, cooked crisp and crumbled
salt and pepper to taste
12 ounces plain dried bread crumbs
2 ounces parmesan, grated

Heat oven to 350 degrees. Put cheeses (except parmesan) in the top of a double boiler (or if you don't have one, set a heatproof bowl over a saucepan with 1 inch of water in it) and melt over simmering water, stirring frequently. Gradually add milk, whisking (a fork was easier than a whisk for me) until completely smooth. Whisk in mustard, bacon, salt, and pepper. Pour into a 9x9 baking dish; add macaroni and toss to coat.

In small bowl, combine bread crumbs and parmesan. Sprinkle over the top. Bake until crumbs are browned and cheese is bubbling, 25 to 30 minutes (15-20 for individual proportions).

(I doubled this (but not exactly) for a main course and I'm not sure that I needed to.)


Savory Zucchini Sticks

3 T seasoned dry bread crumbs
2 T grated parmesan cheese
1 egg white
1 tsp. milk
2 small zucchini (about 4 ounces each, cut lengthwise into thirds)
1/3 cup spaghetti sauce, warmed

Preheat oven to 400 degrees. Spray baking sheet with cooking spray; set aside.

Combine bread crumbs and parmesan cheese in shallow dish. Combine egg white and milk in another; beat with fork until well blended.

Dip each zucchini wedge first into crumb mixture, then into egg mixture, letting excess drip back into dish. Roll again in crumb mixture to coat.

Place zucchini on prepared baking sheet; coat well with cooking spray. Bake 15-18 minutes or until golden brown. Serve with spaghetti sauce. (I served with Ranch dressing.)

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