With almost all our attention focused on the current worldwide situation, it’s a good time to get back-to-nature for a moment and appreciate that we are another quarter of the way along our 365
Beach Food For A Crowd
As Memorial Day Weekend has come and gone in a flash, I realized it's going to be a long summer of feeding a lot of hungry adults and teenagers alike, after working up an appetite swimming, surfing and boating in the ocean or simply sunning on the sand. That said, I have found a yummy recipe for mac and cheese that is a crowd pleaser and can feed many! I've heard it called "Divine."
1 lb dried cavatappi, elbow or penne pasta (or a mixture of all)
5 Tbsp butter
12 oz Gruyere cheese, grated
1 qt half and half
4 egg yolks, lightly beaten
1/8 tsp ground nutmeg
1 C panko, plain or freshly made breadcrumbs
Preheat oven to 325. Cook pasta in boiling water until al dente. In a medium bowl, melt 3 Tbsp of the butter until just melted; set aside. Set aside 1/2 cup of the Gruyere and put the rest in a large bowl. Add the half and half, egg yolks, melted butter (reserving that bowl for the next step), and nutmeg and whisk ingredients to combine well. Add the pasta and stir to combine. Using the butter bowl, melt the remaining 2 Tbsp of butter until just melted. Add the breadcrumbs and combine well. Add the macaroni and cheese mixture to a greased 3 qt casserole dish. Top with the reserved Gruyere and sprinkle with the buttery bread crumbs. Tent the casserole dish with aluminum foil and bake for 30 minutes. Uncover and bake for another 15-20 minutes. Let stand for about 10 minutes before serving. Enjoy!
Adapted from "Southern Casseroles: Comforting Pot Luck Dishes by Denise Gee (Chronicle Books, LLC 2013)
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