Sometimes you just have to make some good old mac and cheese for dinner. Mark mentioned he was craving it last week. Even though he doesn’t think I listen to him (half the time I don’t. Guilty), this time I did.
This ultimate “comfort food” recipe came from my Cooking Light magazine in the March 2016 edition. I found it in the the “one pot pasta” section, and any time I see that phrase, I jump on it. http://www.myrecipes.com/recipe/roasted-tomato-mac-cheese
I started with slicing up some tomatoes and placing them directly on the rack in the oven, which I covered with foil. I broiled these babies for about 9 minutes. They looked so good I just wanted to snack on them alone. But I resisted. It was difficult.
Next came the preparation of the mac. I boiled it in a mixture of milk, stock, salt and dijon. Once the pasta was fully cooked I threw on the cheeses. I was suppose to shred all 3 of them, but with my ticking time bomb (Mark Cooper) swinging beside me in the kitchen I just cubbed up the Fontina. I figured it was better to at least get the cheese in there somehow than getting interrupted mid shred and forgoing the Fontina all together.
The last step was to broil the completed dish so that the parmesan sprinkled on top of the tomatoes would broil. But by this point the baby was no longer having it. So I had to skip this step. Which is how most of my cooking does. When there is a baby, awake, hanging out in your kitchen, you gotta be flexible.
I still think it turned out pretty yummy looking though:)