Post Game Report

The verdict is in: the brownie muffins are delightful. The mac n cheese? Somewhat dreadful. People ate it, and even said they liked it. But what do they know? I got one comment that the fat free cheese was a bad choice (someone who hadn't tried it). I myself am skeptical of the evaporated milk. I also must admit I also overslept and had to mess with the slow cooker times so I could leave on time. 

Oh and for those interested in the game: Terps 17 UNC 15 Despite the rain! 

Now, let me give you a tried and true mac n cheese recipe. I've made this one twice myself, and had it once made by a family friend. My family, a family of self-proclaimed food critics, gave this recipe the blue ribbon when compared to other recipes and store bought varieties. 

Mac & Cheese

Barefoot Contessa Family Style, Ina Garten

Serves 6 to 8

Kosher Salt

Vegetable Oil

1 pound elbow macaroni or cavatappi

1 quart milk

8 tablespoons (1 stick) unsalted butter, divided

1/2 cup all-purpose flour

12 ounces Gruyere cheese, grated (4 cups)

8 ounces extra-sharp cheddar cheese, grated (2 cups)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon nutmeg

3/4 pound fresh tomatoes (4 small)

1 1/2 cup fresh white bread crumbs (5 slices, crusts removed) Note: whole wheat also works well for a little extra crisp

Preheat oven to 375 degrees.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, cheddar, 1 tablespoon sat, pepper and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine with them the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

This is great for entertaining as well as comfort food that lasts all week. The Barefoot books are, as Rachel Ray says, great "go-to" books for just about any occasion or meal.