Back in February, Chicago and surrounding suburbs experienced the third largest snowfall in recorded history. Since all the schools were called off in our area, including Brian’s, we got to spend a nice family day at Nana’s house before the big move out. Since everyone was home, and Brian spent much of the morning trying to dig us out of Nana’s house to then head over to our new place and dig out, I thought a nice hot comfort food was just what the weatherman ordered. So, I cooked up the kids my favorite comfort food. Home made Macaroni and Cheese. My version has a few little tweaks from the standard, but just as delicious. 1 lb. box whole wheat short cut pasta (Barilla Plus Penne Rigate) 3 c. shredded cheddar (Kraft Shredded Triple Cheddar) 1/2 c. shredded parmesan cheese 2 Tbs. butter 2 Tbs. all purpose flour 2 c. milk (2% Milk) 1 tsp. dry mustard 1/4 tsp. ground nutmeg salt and pepper to taste Preheat oven to 350 degrees F In a large pot fill with water and put over high heat to boil. In a medium sized sauce pan over medium heat, melt butter. Whisk in flour to make a rue. Whisk constantly for about two minutes to get rid of raw flour taste. Whisk in milk and keep on low to medium heat until milk mixture is thick enough to coat the back of a spoon. Meanwhile, add a few pinches of salt to boiling water and add pasta and cook to packages instructions. When milk mixture is thickened, stir in mustard, nutmeg, and 2 cups of the cheddar cheese. Stir until well incorporated and creamy. Combine pasta and cheese mixture and pour into an oven safe dish and top with remaining cheddar and parmesan. Bake in the oven for 15 – 20 minutes until cheese on top is melted and bubbly. Serve with a small garden salad. Needless to say, the family was very happy to have a hot comfort meal and I was happy to have something for lunch other than a turkey sandwich. What is your family’s favorite comfort food?
