Leftovers


Today we’re going to make more comfort food!  Yay!

This is a pretty basic recipe for macaroni and cheese, zhoozhed up a bit courtesy of Alton Brown and Williams-Sonoma…

On with the show…

Ingredients

  • 1/2 pound elbow macaroni.  (Use Dreamfield’s if you’re feeling low-carby.)
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 tablespoon powdered mustard
  • 3 cups milk
  • 1/2 cup yellow onion, finely diced
  • 1 bay leaf
  • 1/2 teaspoon paprika
  • nutmeg, to taste
  • 2 cups sharp cheddar, shredded  (use white cheddar if you’re feeling saucy.  Or you can throw in some Fontina, smoked gouda, Gruyere, or any other interesting cheese that haz a flavor.)
  • 1 teaspoon kosher salt
  • White pepper

Topping:

  • 3 tablespoons butter
  • 1 cup (panko) bread crumbs  (If you don’t have panko, you can grind up some stale white bread in your food processor.)

Directions

Preheat oven to 350F.

In a large pot of boiling, salted water cook the pasta to one minute less than the directions say.  (It will finish cooking in the oven.)

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, nutmeg, and paprika. Simmer for ten minutes, stirring constantly, then remove the bay leaf.  (The bay leaf is optional, BTW.)

Stir in 3/4 of the cheese. Season with salt and white pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30-40 minutes.

Advertisements

Leftover Pot Pie!

 

Did you make a truckload of stew/chicken soup/random meaty substance and can’t stand the thought of having the exact same thing AGAIN for dinner?

Why not make THIS?

Ingredients:

  • Leftover stewy substance
  • Frozen mixed veggies.  Or veggies that are in your refrigerator and are about to croak, so you really really need to use them, like, NOW.  But chop them up first…
  • Maybe some cornstarch?  (up to a tablespoon)
  • Frozen Puff Pastry – thawed for 30-40 minutes
  • 1 egg
  • 1 teaspoon water
  • Ramekins would be nice.

Destructions:

  1. Throw the leftovers into a pan on the stove.
  2. Heat to dissolve chunks of grease, coagulated animal particles, etc.
  3. Add a bit of cornstarch if you need to thicken the sauce a bit – The best way to do this is to remove a 1/4 cup of sauce, mix with cornstarch, then return the mixture to the pan.  That way, no lumps!
  4. Add the veggies of your choice and warm through.
  5. When the mixture is done, add it to your ramekins.  If you don’t have ramekins, you can probably use one big baking container or ramekin, but what fun is that, really?   Come on.  Go to the CorningWare outlet and pick up some ramekins.  They’re probably STILL on sale. Seriously.
  6. Unroll the puff pastry.  You can either cut the pastry into equal squares, or trace around your containers (with about 1/2 inch extra border) and then cut.  Whatever. 
  7. Break an egg into a small bowl, add 1 tsp water, and mix well.
  8. Brush egg wash onto rim of ramekins. 
  9. Add puff pastry and seal edges.
  10. Brush egg wash on top of pastry.
  11. If you want to get all artsy, add pastry shapes using egg wash as glue, then brush egg wash over those shapes too.
  12. Cut vent holes!  No ‘splosions!
  13. Bake at 400 degrees for 20 minutes.
  14. Bask in the yumminess.