Big Apple, Little Kitchen

Southern Mac & Cheese

Macaroni and cheese was the only thing that I continually craved throughout pregnancy. Was it the cheese? The carbs? The comfort food factor? Whatever it is, I wanted it. All. The. Time.

At some point, I got the energy to put together my Grandmother’s recipe. I couldn’t believe how easy it was to make. The end result was completely satisfying and outrageously delicious!

Ingredients
8 oz. elbow macaroni
12 oz. can evaporated milk
2 eggs, beaten
1 t. salt
1/4 t. pepper
1/2 t. garlic powder
1 1/2 – 2 c. shredded sharp cheddar

1. Preheat oven to 350*. Cook and drain macaroni.

2. Combine beaten eggs, canned milk, and seasonings.

3. Place half the noodles in an oiled casserole dish, then half the cheese.

4. Repeat with the remaining noodles and cheese.

5. Pour egg and milk mixture over the noodles and cheese.

6. Bake for about 30 minutes until bubbly and browned on top.

This may be the evaporated milk talking, but I love the fact that this recipe feels so old-fashioned.

What’s your favorite family comfort food recipe?

Summer Mushroom and Roasted Red Pepper Pasta Salad

Need a terrific recipe for those days that are too hot to turn the oven on? Try this one!

Ingredients
1 package orecchiette pasta
130 g. jar of Salsa al Tartufo Nero (truffle salsa)
1 jar roasted red peppers, chopped (or 2 freshly roasted peppers)
2 large green onions, chopped
7 strips bacon, cooked and roughly chopped
1 small bunch fresh parsley, chopped
1/2 cup freshly grated Parmesan + a little extra to taste
salt and pepper to taste

Directions
1. Cook pasta as directed on package. Make sure not to over cook; it’s better for the pasta to be slightly on the tougher side of al dente so that it holds up as the pasta chills. Once cooked, drain and run under cold water for 30 seconds.
2. Place pasta in a large bowl and gently stir in the mushroom salsa. Make sure to stir enough so the pasta is evenly coated.