when i was a kid, i was always told to clean my plate cause there were starving kids in africa...
ok, i'm lying. i was told to clean my plate 'cause i said so'...
regardless, i'm well trained. so there was no way i was letting all of the cheese from christmas go to waste... i'd used some in veggie chili (post to come) but knew the rest would turn if i didnt get on it and get something made...
since i've declared carbs to be 'winter produce' (you heard it here first!), mac and cheese seemed like my best option...
Leftover Mac & Cheese
adopted from Mark Bittman's Baked Macaroni and Cheese from How to Cook Everything Vegetarian
1 lb macaroni - any kind except the long skinny ones
4 tbsp butter (3 tbsp & 1 tbsp)
3 tbsp flour
2 1/4+ c skim milk
1/2+ c ricotta cheese
1 1/2 c shredded cheese - cheddar & montery jack blend
1/2 tsp paprika
1/2 tsp chipotle chili powder
1/2 tsp fleur de sel
1/4 tsp ground black pepper
3/4 c shredded parmesan
3/4 c panko bread crumbs
Preheat oven to 400°
grease 9x13 baking dish with 1 tbsp butter & set aside
prepare macaroni, cooking 1 - 2 minutes less than the time on the box and immediately running under cold water when finished cooking. drain and set aside in a large bowl.
over med-low heat, melt butter. once melted, add flour and stir until bubbly and beginning to brown. add 1/4 c milk and whisk immediately. when smooth, add remaining milk, 1/2 c at a time, whisking each time until smooth.
once all milk is incorporated, stir in cheese and continue to stir until melted.
add the paprika, chili powder, fleur de sel and pepper and stir.
pour cheese mixture over macaroni and mix.
pour all of that into your prepared baking dish.
combine parmesan and panko and then sprinkle over top.
sprinkle with salt and pepper, if desired.
bake 15 - 20 mins until topping is slightly browned.
allow to sit for 5 minutes (while you finish up your blog post) and then serve.