Best damn burger in the Valley

Wednesday, December 15, 2010

Secrets that comfort on cold winter days

I am totally giving away my secrets with this one... well not really! This is the comfort of comfort food with a couple twists. I have made this in many ways, but this week? This is my fave!

My way Mac ‘n’ Cheese w/ Sesame Seeds

You will need:

Some fresh Thyme (chopped fine)
Some fresh or dried Marjoram (use oregano if you don’t have marjoram)
Whole wheat/kamut/spelt macaroni (the white just don’t cut it in my house)
1.5 cups Monterey Jack cheese (grated)
1c milk
1 tbsp whole wheat flour
1 tbsp of butter
1 small bunch of broccoli (stem and all)
1 chopped leek
1 lemon juiced
1/4c of sesame seeds
Salt to taste
Pepper to taste

Preheat your oven to 350 degrees.Boil water for pasta and add some salt to the water. Get out a sauce pan and place your butter in over medium heat. Soon as your butter melts, add your flour and cook the flour until all the butter is absorbed. Add you milk very slowly and heat through, stirring constantly to avoid lumps. Add half your cheese, stir in with your leeks, salt and pepper to taste, then remove from heat. Chop up your broccoli into bite size chunks. Add your broccoli to your pasta water about 2 minutes before you strain your pasta. Just until it is nice and green. Don’t over cook your pasta because it still has a trip to the oven to make. Put your strained pasta and broccoli into your pot, pour your cheezy sauce over it all and toss until the sauce is covering every ounce of macaroni. Squeeze your lemon in there, chopped herbs, salt and pepper, then toss one last time. Sprinkle the top with sesame seeds and place the pot, with a lid, in the oven for 1/2 hour. Done!


**Tip** You can add any green, red, orange or blue veggie you want to this dish. If you don’t have sesame seeds? Go with sunflower seeds. Toast them a bit first to really bring out the flavor.

No comments:

Post a Comment