When it’s this cold outside (currently 24 degrees F where we’re located), comfort food is a must. That’s where today’s recipe from Capital Books‘s Where’s My Spatula? comes in! This book is full of fast healthy recipes, but it has a few indulgences, too. And the best part? This delightful cookbook is only $10.00!
This week’s recipe is a classic, comfort food favorite: Three-Cheese Macaroni! Because why use one cheese when you can use three? Make it this weekend while you’re hibernating from the cold. Keep reading for the full recipe.
While this recipe won’t win any awards in the “low-fat” category, an occaisional splurge can be good for the spirit, especially when you crave comfort food. For quick meals, purchase grated cheese instead of grating your own, and serve this creamy dish straight from the pot, but if you love crispy edges and a crunchy bread crumb topping, I highly recommend transferring the macaroni and cheese to a casserole dish and popping it into the oven for a few minutes while setting the table and preparing a vegetable or salad. Either way, my judges give this recipe a “10” for family favorite.
1 (16-ounce) package elbow macaroni,
cooked according to package directions
1/3 cup butter
1 1/4 cups half-and-half
2 cups aged Provolone cheese, grated
2 cups medium cheddar cheese, grated
1 1/2 cups Monterey Jack cheese, grated
Coarse salt and freshly ground black pepper, to taste
1/4 cup plain or seasoned bread crumbs (optional)
Drain the cooked pasta and cover it to keep it warm. In the pasta pot, melt the butter over medium-low heat, add the half-and-half, and bring the mixture to a boil. Return the macaroni to the pot and stir.
Add the Provolone, cheddar, and Monterey Jack cheeses and stir gently until they have melted. Season with salt and pepper and stir to mix.
To serve, spoon macaroni and cheese directly from the pot, or preheat the oven to 350 degrees F and grease a casserole dish. Transfer the pasta to the casserole dish, sprinkle the top with bread crumbs, and bake 20 to 30 minutes until it is hot and bubbly.
Yield: 6-8 servings
All recipe text from page 50 of Capital Books’s Wheres My Spatula?
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