I have no idea what the pioneers ate as ‘comfort food’. I know for me I love a nice warm bowl of Mac and Cheese, the good kind, with bacon and tomatoes. Since today is a cold and snowy day and trials seem a little bit difficult, I would love to curl up with a blanket, fire and some comfort food.
Favorite Macaroni and Cheese
(Note: makes a nice 8×8 or similar size.)
1/2 pound large elbow macaroni, or pasta of your choice
2 cups milk
scant 1/4 cup flour
1 1/2 cups grated Gruyere cheese
1 1/2 cups extra sharp Cheddar cheese
1/2 cup mozzarella
1/4 tsp. pepper
3/4 tsp. salt
1/4 tsp. nutmeg (optional)
2-3 small tomatoes (I use Roma)
1 cups fresh bread crumbs
6 slices of cooked bacon, crumbled
Preheat oven to 375.
Cook pasta according to package directions. Drain and set aside.
Heat the milk in the microwave for about 2 minutes; set aside. On stovetop, melt butter in a large pot and add flour. Cook over low heat for 2 minutes, stirring constantly. While whisking, stir in hot mild and cook for a minute or two longer, until thickened and smooth. Remove from heat and add cheeses, salt, pepper, and nutmeg. Fold pasta into mixture and pour into 8×8 baking dish.
Slice tomatoes and arrange on top. Combine fresh bread crumbs with a little drizzled olive oil; sprinkle crumbs on top of macaroni. Top with bacon crumbles. Bake 20 minutes covered with tin foil. Remove foil and bake another 15 minutes.