Macaroni and Cheese Skillet Bake

Yum!

 

Seriously, is there anything more delicious than a big bowl of cheesy noodles? Other than a massive boozy concoction, I can think of nothing I’d rather stuff in my face.

Oh, right. A big bowl of cheesy noodles topped with MORE CHEESE and PANKO. Yum, twice.

Jessica tipped me off to this recipe and though I adapted it to our tastes, she gets ALL the credit for these yummies :)

Macaroni and Cheese Skillet Bake

(serves 4-6)

1 pound pasta (we used rigatoni)
1 shallot, diced
2 garlic cloves, minced
1/2 teaspoon olive oil
5 tablespoons unsalted butter
1/4 cup AP flour
2 cups whole milk
1/3 cup freshly grated mozzarella cheese
8 ounces freshly grated gruyere cheese
8 ounces freshly grated sharp cheddar cheese
8 ounces freshly grated fontina cheese
salt & pepper
1/3 cup panko bread crumbs

Preheat oven to 375F. Grate cheeses and toss them together in a large bowl. Boil water and prepare pasta according to directions, cooking for 3-4 minutes less than called-for time.

Heat a large oven-safe skillet over medium heat. Once hot, add in olive oil and butter, then throw in shallots with a pinch of salt. Stir to coat and cook for 2-3 minutes, until soft. Add in garlic and cook for 30 seconds. Add flour to the skillet then whisk constantly to create a roux. Let cook for 2-3 minutes until golden brown. Pour in milk, stirring continuously for another 1-2 minutes. Add in most of the grated cheeses, reserving about 1 cup of grated cheese for topping. Stir continuously until mixture thickens, about 3-4 minutes. Season with salt and pepper, then taste and season more if desired. Add pasta to the skillet and toss thoroughly to coat.

Sprinkle the top of the mixture with remaining cheese, then breadcrumbs. Bake for 30-35 minutes, or until top is golden brown and bubbly.

Enjoy immediately!

GamerGirl

Avocado Ice Cream

It rained Sunday.

It was 80 degrees last week, people. I was wearing shorts and flip-flops, and then it rained.

I also bough a boatload of avocados.

You see, my plans this weekend were to lay out in the back yard and fill my face with tall margaritas, snacks, and bowls of ice cream. Oh yea. That was SO the plan.

But then the weather changed and it rained for like an ENTIRE DAY. Ugh.┬áBut, but, you know what? I totally still made the ice cream (and like 4 margaritas, but that’s another post…)

And it was the best.ice.cream.evah

Avocado Ice Cream

(adapted from Alton Brown – Makes about 3 cups)

12 ounces ripe avocado meat, approximately 4 medium
1 tablespoon freshly squeezed lemon juice
1 1/2 cups whole milk
1/2 cup sugar
1 cup heavy cream

Do ahead: Freeze your ice cream gel-bowl at least 24 hours prior to ice cream making madness

Halve and pit the avocados, and harvest the meat. Add the avocado meat, lemon juice, milk, and sugar to a blender and puree. Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine. Place the mixture into the refrigerator and chill completely, approximately 4 to 6 hours.

Process the mixture in an ice cream maker according to manufacturer’s directions. This mixture sets up super fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.

Trust me on this one.