{A nice light "ish" lunch}
I once joked with a guy I was seeing that I believe I have mastered the entire genre of standard "comfort food" dishes. I make a great meat loaf, a significantly delicious (albeit vegan) chili, melt in your mouth lasagna, your basic black bean tacos, stuffed cabbage, and so on. I love my step mom's mac recipe but you REALLY HAVE TO LIKE CHEESE to enjoy it. Anyone lactose intolerant could be subjected to a trip to the local Urgent Care Center upon ingesting it. So to be on the safe side I found a recipe for macaroni and cheese cups, and changed the basic recipe to suit my own particular taste. More than a mouthful, but the perfect size for party service, especially larger groups where making sure everyone gets a scoop is essential.
{I omitted the milk completely so you can cross that off your grocery list}
Boil the entire box of macaroni noodles for eight minutes. Drain the noodles, and move to a large mixing bowl. Add 1 1/2 cup of ricotta cheese, two cups SHARP cheddar cheese and 2 cups Mozzarella cheese including 2 beaten eggs and four tablespoons butter. Add 1/4 of a finely chopped onion.
Mix your basic olive oil with some plain bread crumbs and add a little Parmesan cheese. You want it crumbly and not stuck together.
After you have scooped the mixture into the cupcake pan, sprinkle the tops with the oil/bread crumb mixture.
Bake at 350 degrees for 30 minutes or until the tops are golden brown. Heap the scoops in the pan, the entire scoop will adhere and come out in one solid piece. So much easier to serve than original macaroni and cheese I think!
If you've done it right it should come out of the pan looking exactly like this. Makes 12 big ones, or if you fill the cups only to the rim, possibly enough for 24. I had some left over so I just stood there and ate it right from the bowl. Why not??
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