This week I have definitely worked hard and played hard. But it was my birthday week, that is right birthday week not just day.
As a student I always dreaded midterm week – didn’t we all? Aside of the obvious exams, during Winter term it usually coincided with my birthday. Now that I find myself on the other side of the midterm equation, the side that is responsible for marking the exams, I dread midterm week even more! Believe it or not writing, reading and grading midterms is so much worse than studying for your exams.
After a long week I definitely crashed last night once it was all over, and gave into popcorn for dinner. It was such a sad love day meal that I was determined to make up for over the weekend. T. is coming home tomorrow for 2 days, so I should have lots to report next week. Tonight, however, is me time and wanted to decided to indulge in one of my personal favorites… ooegy, gooey, cheesy mac & cheese. Since I had white wine in the fridge I decided to modify my traditional recipe a bit and add in some bacon, because well bacon is always a good idea.
A bit of an experiment but I have to admit I love this mac and cheese recipe! It was oh so so delicious… Generally I’m a purist when it comes to
traditional comfort foods most things, but this twist was richly satisfying. Not something I would eat all the time, but will definitely make again.
- 1 cup skim milk
- ¼ cup heavy cream
- 1 bay leaf
- 2 gloves of garlic
- 3 slices of bacon
- 2 tbsp butter
- 2 tbsp flour
- ½ white wine
- 1 tsp truffle mustard
- 1 cup grated gruyere + ¼ cup
- 4 cups lumache pasta
- chopped chives
- salt & pepper
- To start in a sauce pan add 1 cup of skim milk, ¼ cup of heavy cream, 1 bay leaf, and 2 cloves of garlic smashed. Set over med-low heat for 10 minutes.
- Chop 3 slices of bacon, cook and set aside
- Melt 2 tbsp of butter in saucepan, add 2 tbsp of flour to make a roux. Add the milk, stained so not to add the bay leaf or garlic. Add ½ cup of white wine (Hello Friday!). Let sit over med heat for sauce to thicken. After about 5 mins the wine should have evaporated slightly, you can now check the seasoning. I added pepper and 1 tsp truffle mustard.
- Once the sauce has thicken, remove from heat and add 1 cup of Swiss Gruyere cheese (more cheese if you like!)
- Boil water, salted and with 1 tbsp of olive oil, for the pasta. I cooked lumache pasta (it's shaped after snails), but you could use which ever short pasta you like.
- Mix the pasta, bacon, and cheese sauce in a casserole dish, top with shredded Gruyere and bake in the over 350F for 25 - 30 mins.
- To serve I topped with chopped chives.
I hope you enjoy as much as I did 🙂
With the mac & cheese I opened a spicy Spanish Grenache, watched Sleepless in Seattle and had a pretty good Friday night!