In The Kitchen

Towards the tail end of being on alli I was getting bored and depressed. Bored because I planned my meals ahead TOO WELL and was having the same damn thing day in and day out. Depressed because I missed my best friend cheese, and the sun, both of whose absence led me into a Vitamin D deficiency (and did you know that most D3 deficiencies can be solved by spending at least 10 minutes in the sun each day? Yeah, no shit).

I pounced on the January/February 2012 issue of Cooking Light. I squealed like a stepped on mouse when I found this recipe.  And I’m late delivering it to Caitlin This recipe serves 6, which makes one serving 1 cup. That is a perfect amount for flavor and cheesy desire. Fill yourself up with a HEAP of kale on the side.

It is important to begin dinner by slicing your thumb. Note the amazing ooze of neosporin.

The ingredients:

• 2 1/4 cups 1% low fat milk
• 2 cups sliced onion
• 1 bay leaf
• 12 oz uncooked elbow mac (so cute!)
• 2 T all purpose flour (leave that “some purpose” flour on the shelf)
• 3/4 t kosher salt
• 3/4 cup shredded fontina (WHOOPS I forgot this on my trip to Whole Foods. I probably forgot it because I had already been anally violated by 5 older women’s carts. It’s hell out there)
• 1/2 cup shredded Comte or Gruyere cheese. (I chose Comte because the monger o’ cheese told me it was woodier. If truffle oil is woody, then I want it’s cheese pals to fall in step)
• 1 1/2 t white truffle oil. (I’m not sure if you can even find truffle oil in my hometown of Mantua, Ohio. Yeesh, what do they do!?)
• 2 ounces French bread baguette, torn (I have no bloody idea what 2 oz of bread looks like, so I just grabbed the tiniest baguette I could find. It was too much)
• 2 T grated fresh parm
• 2 garlic cloves, crushed
• 1 T olive oil

Everyone is ready to party.

1. Heat 1 3/4 cups milk, onion, and bay leaf in a large saucepan to 180° or until tiny bubbles form around edges (do not boil). Cover and remove from heat; let stand 15 minutes.
2. Cook pasta according to package directions; drain.
3. Strain milk mixture through a colander over a bowl; discard solids. Return milk to saucepan over medium heat. Combine remaining 1/2 cup milk and flour in a small bowl, stirring with a whisk until well blended. Gradually stir flour mixture and salt into warm milk, stirring constantly with a whisk. Bring mixture to a boil, stirring frequently; cook 1 minute, stirring constantly. Remove from heat; let stand 6 minutes or until mixture cools to 155°. Gradually add fontina and Comté cheeses, stirring until cheeses melt. Stir in pasta and truffle oil. Spoon mixture into a 2-quart broiler-safe glass or ceramic baking dish.
4. Preheat broiler.
5. Place bread, Parmesan cheese, and garlic in a food processor; process until coarse crumbs form. Drizzle with olive oil; pulse until fine crumbs form. Sprinkle breadcrumb mixture over pasta. Place dish on middle rack in oven; broil 2 minutes or until golden brown.

Click the first image to launch the gallery with larger, yummier food photos

Recipe from Cooking Light, really!