Saturday, September 27, 2014

#40 Camusclim (Pasta and Shrimp Casserole)

While this recipe wasn't touted as macaroni and cheese that is essentially what it was as the elements were all there. I am going to call this my Brazilian Macaroni and Cheese because ever since the World Cup in Brazil this year I am loving all things Brazil especially the National Team.

I heart Brasil - any excuse to post this picture.
Okay, so back to the pasta.  One difference is that the cheese wasn't melted in the béchamel but layered.  This left the pasta creamy but with layers of gooey, melted cheese which I loved.  I had to make a few substitutions because I couldn't find all of the ingredients.  I left out Brazilian pickled chiles and annatto seed and subbed an Anaheim pepper for the Italian frying pepper.  I used regular instead of Thai basil.  It still turned out great but one day I'd like to try this exactly as listed.

the components sans cheese

out of the oven - one of the best ever!

I can't wait to make this again.  A big hit with everyone!
The recipe was from Saveur and is found here.

Saturday, September 20, 2014

#39 Momma's Baked Macaroni & Cheese

This one was so simple I truly thought it would taste horrible. I bought the ingredients before reading the recipe through and thought the stewed tomatoes were to be mixed in and not served as a side.  I did splurge and bought some very good sharp white cheddar which may very well have been the saving grace to this dish.  It was surprisingly very, very good and so easy I would definitely make it again.  Just plan for a long baking time.  Recipe here courtesy of The Two Bite Club.

before baking - no joke!

ready to eat - with the side of stewed tomatoes

Sunday, September 14, 2014

#38 Slow-Baked Mac and Cheese

This was found on the bottom of my "recipes to try" pinboard on Pinterest.  I think I've made this before or something very similar.  I jazzed it up a bit with several liberal dashes of Hungarian Paprika.  The Italian Blend shredded cheese is just too bland for mac and cheese and I hope I remember to never use it again. I think a decent mac needs sharp cheddar, smoked Gouda or Gruyère somewhere in the mix.  You can find the recipe I used here.

My workspace - seriously

always underfoot

ready to bake

halfway done

an hour or so later - anything tastes good when you've been waiting this long!