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Saturday, November 12, 2011

Macaroni & Cheese with Brussels Sprouts

To start off with, I don't have a picture of the following recipes that I made last night.  Sad to say (or happily), it was eaten too fast to get a picture.  

So that's that.  

Is there anyone who doesn't love a good macaroni and cheese?  I'm not talking about the boxed kind, with the florescent orange dress, but the homemade kind, with several different kinds of cheese and a rich creamy sauce.  

Oh my God, yes.

So, without further ado:

Macaroni and Cheese Recipe:
(Adapted from Alton Brown)

  • 1/2 pound short noodles
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 tablespoon powdered mustard
  • 3 cups soy milk
  • 3 tablespoons dehydrated onion flakes
  • 1 bay leaf
  • 1/2 teaspoon paprika
  • 1 large egg
  • 1 1/2 cups shredded sharp cheddar
  • 1 1/2 cups shredded white Vermont cheese
  • 2 slices Pepper Jack cheese, torn up into strips
  • 1 teaspoon kosher salt
  • Fresh black pepper

  • In a large pot of boiling, salted water cook the pasta to al dente.
    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, and paprika. Simmer for ten minutes and remove the bay leaf.
    Temper in the egg. Fold in the cheese, one cup at a time, stirring until it's completely melted before adding more.  Season to taste with salt and pepper.  
    Try to not eat the whole pan yourself, and enjoy!  

    Brussel Sprouts:
    (Adapted from Jennifer McCann's "The Vegan Lunch Box")
    1/2 pound fresh brussels sprouts, cleaned, trimmed, and cut in half (half a pound equals about 9 sprouts)
    1 tablespoons olive oil
    6 tablespoons water or vegetable stock
    1 tablespoon sugar
    1 tablespoon apple cider vinegar
    Heat the oil in a saute pan over medium-high heat.  When hot, add the brussels sprouts and sprinkle with salt to taste.  saute, stirring occasionally, until the sprouts begin to turn golden, about 5 to 10 minutes.  Add 3 tablespoons of the stock or water and bring to a boil.  Lower the heat and simmer, covered with the lid left slightly ajar, until the brussels sprouts are almost completely tender and the stock or water has been cooked away (10 minutes).  Remove the lid and add the last 3 tablespoons of water, the sugar, and the apple cider vinegar.  Bring to a bubbly simmer, stirring occasionally, until the liquid is reduced to a syrup, about 5 minutes.  Season with salt and pepper to taste, and serve hot or at room temperature.  

    My parents were too afraid to try the sprouts, so I ended up eating the whole batch myself (which is supposed to feed two).  I was fine with that though, because WOW are these things delicious!  The macaroni and cheese complemented the sprouts really well.  I was pleasantly surprised by it.  

    If you try it, let me know they go!  

    Until Next Time,


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