I often find myself with extra cheese (I know but if I eat it all at once I’d be too big for the stretcher they’d need to take me to the ER from my heart attack), so the best thing to do before it spoils is make cheese sauce. So I ask you, what goes better with cheese sauce than pasta?
3 Cheese Macaroni
2 cups pasta shells, uncooked
2 cups milk, (2 percent or whole)
2 Tablespoons cornstarch
4 ounces smoked Gouda, shredded
4 ounces cheddar, shredded
4 ounces shredded Mozzarella
Salt and pepper to taste
1 teaspoon dry mustard (optional)
Cook pasta according to package directions, drain.
While pasta is cooking, bring milk, cornstarch, salt, pepper to a boil over low-medium heat. Boil until it starts to thicken, about a minute and remove from heat.
Whisk in cheeses then add pasta. Stir.
Spray an 8×8-inch or similar size baking dish with vegetable spray. Add mac and cheese. Bake at 350 for about 15 minutes; uncover and continue baking until golden brown, about an additional 15 minutes.
Okay, I was raised on mac and cheese and it ALWAYS was served with stewed tomatoes, fresh out of the can. No offense to my dear Mom, but I’d rather make my own stewed tomatoes. How about you?
Stewed Tomatoes
2 medium to large tomatoes, peeled
1 rib celery coarsely chopped, about 1/4 cup
2 green onions, coarsely chopped
2 Tablespoons olive oil
1 Tablespoon Balsamic vinegar
1/2 teaspoon Italian seasoning
1/2 teaspoon sugar
Salt and pepper to taste
Skin tomatoes by placing them in boiling water with a slotted spoon to loosen the skin. Boil about a minute, remove and cool. Slice. (If you cut a small “X” in the bottom of the tomato before boiling it will be easier to peel)
Combine oil, celery and onion in medium saucepan. Cook over medium until crisp tender, (about 5 minutes). Add tomatoes, vinegar, Italian seasoning, sugar, salt and pepper.
Bring to boil. Boil 1 to 2 minutes, stir it occasionally. Remove from heat, stir and serve.
