Pimento Cheese/Mac and Cheese

 

Following is a recipe that takes the flavors of pimento cheese and bakes them into a classic mac and cheese. The basis of this recipe is one that I have used over and over and it always pleases.   But here I decided to add some additional flavors by adding minced pepperdaws and a small amount (1Tbs.) of minced shallot.  The pepperdaws are a little more aggressive in flavor than the standard pimentos but since this is a baked dish I needed the flavor and texture to stand up to the heat.

This recipe as well as the basic (without the pimentos or shallot) is very easy to put together without having to make the bechamel that some mac and cheese recipes call for. Where I like the bechemel version as well, the convenience and ease of this is hard to beat.
PCMCIngredientsI

Pimento Cheese Mac and Cheese Recipe

1 8oz. Package of Macaroni

2 Cups of Milk or Half and Half

3 Eggs

2-3 Cups Grated Sharp Cheddar Cheese

1/2 Cup Chopped Pepperdaws

1 Tbs. Minced Shallot

Salt

Instructions:

    1. Bring a large pot of salted water to a boil, add macaroni and cook until tender. Drain and set aside.
    2. Mix milk or half and half together with the three eggs. Add the chopped Pepperdaws and Shallot and Salt. Mix well.

3. Butter a 9″ x 9″ baking dish and add a layer of the cooked macaroni and the 1/2 the grated cheese.  Add the rest of the macaroni and then pour the milk and egg mixture over the macaroni and cheese.

4. Finish by evenly distributing  the rest of the grated cheese over the top of the dish.
Readytobake
5.  Bake in a 350° degree oven for 35-40 minutes until slightly browned.
Ready

 

 

Baked Eggplant with Mozzarella

This is a dish that really puts the homemade tomato sauce in a previous post to perfect use.   This recipe was inspired by a dish I had a few weeks ago for lunch in Sorrento.  Like so many Italian dishes the ingredients are simple but combined with care and finesse.   Here you will see that I have used only one large eggplant which really makes more than enough for two people as a side dish. However you can easily alter the proportions to serve as many people as you need.  Just bare in mind that you will need enough cheese and tomato sauce for each layer of eggplant that you add to this recipe. If you have any leftovers it is wonderful at room temperature or warmed with a salad of Arugula. Continue reading Baked Eggplant with Mozzarella