Updated Comfort Food

Macaroni & Cheese – America’s Favorite Comfort Food
When I think comfort food, I am thinking Meatloaf, Pot Roast or Macaroni and Cheese!  I have a number of recipes that I fall back on when I have a hankering for one of these delights.  There is the basic meat loaf or my turkey meatloaf wrapped in Pancetta.  There is the basic Pot Roast I make with Progresso Soup or the Paula Deen Crock Pot recipe that is pretty darn good.  For Macaroni and Cheese we have a number of really good recipes, from the very basic to this one… 

Macaroni and Blue Cheese with Chives (From Epicurious)


1 lb uncooked spiral tube-shaped pasta
1 teaspoon olive oil
2 tablespoons butter
1/4 cup flour
2 cups whole milk
1 cup whipping cream
3 cups grated cheddar cheese
1 1/2 cups crumbled blue cheese, divided (Maytag or Danish)
salt & freshly ground black pepper
1 dash cayenne, to taste (optional)
1 1/2 tablespoons minced fresh chives


Preheat oven to 350 degrees F; butter a 13x9x2-inch glass baking dish. Cook the pasta according to package directions until tender but still firm to bite, stirring occasionally; drain and set aside (about 8 minutes).
While the pasta is cooking, in a large heavy saucepan over medium low heat, melt the olive oil and butter together; add the flour and, stirring constantly, cook for 1 minute (don’t let it brown), then gradually whisk in the milk and cream.  Simmer mixture until it slightly thickens, whisking occasionally, for 3 minutes.
Reduce the temperature to low, then gradually stir in the grated cheddar and 1 cup of the blue cheese and cook, stirring, until the cheese melts. Season to taste with salt, freshly ground pepper, and cayenne (if using). Stir in the cooked pasta, making sure it’s well-coated with the sauce. Pour mixture into the buttered baking dish, sprinkle with the reserved 1/2 cup crumbled blue cheese, and bake at 350 degrees F for 30 minutes.
Sprinkle with the minced chives and serve.

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