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!
