Finally, I’m back to a meal plan and blogging on a schedule! We’re actually having some winter weather in Houston, so this week will feature some warm, comforting dishes to fill you up and keep you from freezing ; )
I’ve gotten into the (adorably) domestic habit of making Bill a lunch in the morning which is generally just a sandwich, chips and a treat. When I was staring at the fridge brainstorming the week’s meal plan, I noticed a happy little pot of whole-grain Dijon mustard, usually reserved for lunches, waiting there to be incorporated into something a little higher-brow. My mind immediately jumped to a delicious Macaroni and Cheese I’d made in the past, complete with crunchy crust. With the addition of some Brie that Bill grudingly contributed, we had ourselves one high-brow Mac & Cheese last night ; )
Manckwhite Macaroni and Cheese
(based on recipe from the Betty Crocker Cookbook)
- 2.5 cups tube pasta, such as ziti, uncooked
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 teaspoon salt, divided
- ½ teaspoon pepper, divided
- 1 Tablespoon whole-grain prepared mustard
- ¼ teaspoon Worcestershire sauce
- 2 cups milk
- 2 cups shredded cheese (3-Cheddar blend)
- ¼ cup Brie, chopped
- 1 ½ cups panko bread crumbs
- ½ teaspoon paprika
- ¼ teaspoon thyme
- Heat oven to 350 F.
- Cook and drain pasta according to package directions.
- In a 3-quart saucepan, melt butter over low heat. Stir in flour, ½ teaspoon salt, ¼ teaspoon pepper, mustard and Worcestershire sauce; continue cooking on low heat until smooth and bubbling.
- Add milk to butter-flour mixture and heat until boiling, stirring constantly. Boil, while stirring, for 1 minute, then remove from heat. Stir in cheeses until melted and smooth.
- Combine pasta and cheese sauce in a 2-quart casserole dish and mix well.
- In a bowl, combine the bread crumbs, ½ teaspoon salt, ¼ teaspoon pepper, paprika, and thyme. Pour mixture over the top of the casserole dish.
- Bake uncovered for 20-25 minutes, enjoy!
We love the tang from the mustard, Worcestershire sauce and Brie in this hearty pasta dish, combined with the crunch and herbal flavor from the breadcrumb topping. This is one of those dishes you keep eating, even when you’ve already had way too much : )