"Seattle's Best" Mac 'N Cheese: the cheesiest, creamiest mac ever

This is my adaptation of the mac 'n cheese recipe from a cheese maker located in Seattle's Pike Place Market. It has been routinely voted "Seattle's Best Mac" for several years running. If it's not the creamiest, cheesiest, most comforting mac you've ever tried, send me your recipe... I've never found a mac better than this. This is first class American comfort food that your family will surely love. It's a standby in our kitchen, and one of my favorite things to eat after a hard day.

There are three keys to perfect mac 'n cheese. First and foremost, do not use pre-shredded cheeses, which contain anti-caking agents that damage the melting properties. Second, cook the roux long enough to prevent a raw flour taste. Third, slightly undercook the pasta before it goes in the oven; this prevents it from turning to mush.

You can add a little bit of bacon, pancetta, prosciutto, or other flavorful bit of meat to create an additional savory dimension to your mac. For a vegetarian alternative, try chopping up some lightly steamed broccoli or cauliflower and stirring it into the cheese sauce, making sure to fully coat it so it doesn't scorch in the oven. Or, make it straight without anything added, and indulge your taste buds in pure cheesy creaminess.

Sarah's Marinara Sauce: an authentic take on the Italian staple

Delicious homemade marinara is easy and straightforward to make.  Mushrooms and onions add depth to the flavor, while basil, oregano, parsley, and bay leaves create the sweet-sharp-fresh notes that characterize authentic Italian marinara.  I use grated carrot and a sweet white wine like pinot grigio to balance the acidity of the tomatoes.  The result is a complex and richly flavored sauce that is neither too sweet nor too tart, and which can be used in a wide variety of Italian dishes.  I like to make this sauce in a huge batch and store the extra in mason jars for future use.  It keeps for up to two months in an airtight container in the fridge.  

Ingredients

6 tbsp olive oil
1/2 large yellow onion, diced
1 cup white mushrooms, sliced (optional)
(4) 14.5 oz cans diced tomatoes
(2) 6 oz cans tomato paste
1 cup white wine
1 carrot, finely grated
2 cloves garlic, crushed
1 tsp salt
1 tsp dried oregano or small handful fresh leaves, stems discarded
1 tsp dried basil or small handful fresh leaves, thinly sliced
1-2 dried bay leaves
bunch fresh parsley, finely chopped with stems discarded

Directions

1.  Heat the olive oil over med-low in a large pot.  Add the onion and mushrooms, and saute until the onions are clear but not brown, 3-4 minutes.

2.  Add the diced tomatoes, tomato paste, and white wine, stirring to fully mix all the ingredients.

3.  Bring the mixture up to a simmer.

4.  Add the carrot, garlic, and all spices, stirring to fully incorporate.

5.  Reduce heat to low and cover.

6.  Simmer covered for 2-3 hours, stirring every 30 minutes or so.  After about 1 hour, taste the sauce and adjust the seasoning.  Too sweet?  Add a little more oregano.  Too tart?  Add more grated carrot, or add sugar 1 tsp at a time.   Too sharp?  Add a little more basil.

7.  Remove the bay leaves and serve.

Pasta Alfredo with Grilled Chicken: an Italian classic

Real alfredo sauce is simply butter, cream, parmesan, and a tiny pinch of nutmeg. It is easy to make from scratch IF you know a few tricks. When I have a major craving for comfort food, I'll often say, "Honey, can we have pasta alfredo tonight?" I happily take the copilot's seat and let him take charge of this meal, which is one of his specialties.

If you're going to eat alfredo sauce, commit to it. Do not use margarine. Do not use half and half. Do not use anything called "low fat." Also, be aware that pre-grated parmesan contains anti-caking agents that damage its melting properties. These anti-caking agents will destroy the sauce, making it clumpy and separated. (Trust me - I know this from experience.) Buy a block of parmesan and finely grate it yourself. It's worth the extra 2 minutes.

Alfredo Sauce Ingredients

2 tbsp butter
2/3 cup + 1/3 cup heavy cream
2/3 cup parmesan, freshly grated
pinch nutmeg

Other Ingredients

12-16 oz. pasta such as farfalle, radiatori, or penne

small pat of butter
1 lb boneless skinless chicken breasts
1 tbsp olive oil
salt and pepper
fresh parsley, chopped, with stems discarded

Directions

0. Read the recipe all the way through. Prepare and measure out all the ingredients.

1. Preheat the grill to medium heat. Bring a large pot of water to a boil and toss in a pinch of salt.

2. Pound the chicken breasts flat and thin. Lightly coat with olive oil, salt, and pepper.

3. Add the pasta to the boiling water and set a timer based on package directions.

4. While the pasta is cooking, grill the chicken. (Note: do not skip step 2 or the chicken will not cook evenly.) When cooked through, remove, cover, and set aside.

5. Drain the cooked pasta, add a small pat of butter, and stir to keep noodles from sticking together.

6. Heat 2 tbsp butter and 2/3 cup cream together in a large saucepan over medium heat, stirring with a wooden spoon to fully combine. Do not boil the cream.

7. When slightly thickened, add just a pinch of nutmeg. Turn off the heat.

8. Add the pasta, the remaining 1/3 cup cream, parmesan, and parsley all at once. Stir to fully coat the cooked pasta in the cream sauce. Remember: do this step with the heat off. When fully combined, cover to keep warm.

9. Chop the chicken into strips.

10. Serve the pasta topped with chicken strips and a little more grated parmesan if desired.

Raw red bell pepper slices are as a nice counterpoint to the creamy pasta, cleansing the palate with their cool, satisfying crunch. A garnish of fresh parsley contrasts the vibrant red of the pepper slices, adding the final visual touch. We chose this sauvignon blanc to accompany the meal, but it works well with almost any white wine.

What was I doing while hubby was cooking this delicious food? Assisting with ingredient prep, working out the presentation details, and making this simple dessert of sliced strawberries, blackberries, and real whipped cream:



The basic ratio I use to make whipped cream is 1/4 cup heavy cream, 1 tsp sugar, 1/4 tsp real vanilla (the ingredient label should not say vanillin, artificial flavoring, or corn syrup). Combine all ingredients in a bowl and use a hand mixer to whip until fluffy.

How did I get the whipped cream to look like that if I didn't use a ReddiWhip can? I used a squeeze bottle with a pastry tip. That might be just a little over the top, but it certainly does look appetizing, no?

Buon appetito!