Well, I said I needed shortcuts this holiday season. Who would have guessed that a pretty ingenious culinary hat trick would arrive at my doorstep in the form of an early Christmas present?
My favorite high school English teacher, Mrs. Kast and I always exchange Christmas gifts, and this year her present to me was “The Cook’s Country Cookbook,” a collection of classic and heirloom recipes.
Imagine the technical precision of America’s Test Kitchen, combined with the sheer joy of classic comfort food. I was hooked with the table of contents. A recipe for Skillet Macaroni and Cheese instantly intrigued me. (A version of the recipe can be found here.) Forget about pre-boiling macaroni, simmering a white sauce, or lengthy baking time. The chefs at Cook’s Country figured out how to make a gooey, cheesy, comforting macaroni dish all in a single skillet in about 10 minutes.
Dried macaroni shells are simmered in seasoned evaporated milk. Once the shells cook and the sauce thickens, it’s enriched with handfuls of Monterey Jack and Cheddar cheese. I used high fiber macaroni and threw in sautéed garlic and broccoli florets for an extra health boost.
It’s a brilliant one skillet dish, with enough macaroni and stringy cheese to sooth any holiday bruises.
Forget fancy shmancy. I’ll take a serving of Skillet Macaroni and Cheese any day of the week. With recipes like this, I have more time to focus on trying to keep my New Year's Resolutions!