Whew! So we finally sat down and watched some football! Can I get a HECK YEA!?!
It was great to see both the Cowboys and Eagles win… but still- we are SO over preseason!
As we posted HERE, time constraints are backing us up against the wall- as games are being aired and replayed, etc. so we are also fumbling, bumbling and blitzing in the kitchen to get it all done. For the week we bypassed a recipe for the Cowboys-Bengals game, but wanted to let you all know that Cincinnati is known for it’s chili, most often served with pasta. A recipe that sounds delicious is HERE! Try it out for yourselves! Next week we will be doing a recipe for the Cowboys opposing team, the Texans (TX vs TX!) but not for the Jets, who play the Eagles in the last preseason game.
What we did make is some Homestyle Mac and Cheese to represent the Eagles’ southern competitors this week, the Jacksonville Jaguars. With a 31-24 win, it wasn’t quite the blowout we were expecting, but the mac and cheese was a home run (touchdown?) with the whole family!
Homestyle Mac and Cheese
Prep: 40 min (not all active)
Cook: 40 min
You will need
3 c grated fontina
5 c grated cheddar
2 c grated Parmigiano-Reggiano (or Grana Padano)
4 c milk
1 4-inch piece of day old Italian bread, grated into 1 1/2 c crumbs
4 fresh sage leaves
2 T butter, divided
Preheat your oven to 400°F.
Bring a pot of salted water to a boil for pasta.
In a mixing bowl (we prefer glass) combine fontina and cheddar cheeses then pour the milk over the mix and let sit for ~45 minutes (until the cheese dissolves into the milk).
Melt butter in a skillet over medium heat. Add the bread crumbs and toss until crisp and toasted (3 minutes).
Place crumbs into a bowl and let cool.
Completely butter a baking dish- covering the bottom and sides. Add a thin coating of bread crumbs on the bottom and sides (don’t use them all), then stir 1 cup of the grated Parmigiano-Reggiano into remaining crumbs.
Pour the cheese-milk mix into a pot and add sage leaves.
Whisk over medium-low heat until cheese completely melts (7 to 8 minutes).
Stir in remaining 1 cup grated Parmigiano-Reggiano.
Add pipette to boiling water and cook until very al dente (7 minutes) and drain. Return the pasta to pot and add cheese sauce and stir until all of the pasta is coated with the sauce.
Pour pasta and sauce mix into prepared baking dish and sprinkle remaining bread crumbs over top.
Bake until browned and bubbly, about 20 minutes.
Enjoy with some spicy mustard for an added kick… or if you’re in love with all things condiments like, The Daughter-in-Law…