I wish I had some right now...

Well, Thanksgiving weekend has come and gone leaving me with great memories, a slight hangover, lots of leftovers, and the H1N1 virus. Yes, I have the plague. Okay, maybe not the plague, but it sure feels like it.

I am going to make this short and sweet since I need to get myself back to the couch. I have been wanting to make homemade macaroni and cheese for quite a while now, and the only thing stopping me was not wanting to know the exact quantities of butter and cheese it contained. After I saw Ina Garten's recipe though, I said 'screw it, I'm makin mac and cheese'.

I made a few edits as usual, eliminating the tomatoes (who needs vegetables right?) and added grilled chicken and mushrooms. It was so decadent and delicious, and I could really go for some right now. This made two pans of mac and cheese, and it actually froze quite well.

If you have been thinking about making homemade macaroni and cheese, do it, do it now. You will not regret it, at least not until you get the scale out. Half a pan of macaroni and cheese in one sitting is considered moderation right?

Macaroni and Cheese with Grilled Chicken and Mushrooms

adapted from Ina Garten's Macaroni and Cheese

2 Chicken breast halves

1 lb mushrooms, diced

Olive oil

1 lb cavatappi pasta

1 quart milk

8 tablespoons (1 stick) unsalted butter, divided

1/2 cup all purpose flour

12 ounces grated gruyere cheese

8 ounces grated cheddar cheese

1/2 teaspoon freshly ground black pepper

1 tablespoon salt

1/2 teaspoon ground nutmeg

1 1/2 cups panko bread crumbs

1/2 cup grated parmesan cheese

Season chicken breasts with salt and pepper and grill over medium heat until cooked through. Let the chicken cool, dice small, and set aside.

Heat a tablespoon of olive oil over medium high heat and add mushrooms. Saute until cooked through, and slightly crisped, about 12-15 minutes. Set aside to let cool.

Preheat oven to 375 degrees.

Bring a large pot of salted water to boil, add the pasta and cook according to directions on package, 6-8 minutes. Drain completely.

Meanwhile, heat the milk in a small saucepan being careful not to boil it. Melt 6 tablespoons of the butter in a large pot over low heat. Add the flour and whisk continuously for about two minutes.

Add the milk slowly, whisking until smooth and thickened. Remove from heat and add the cheese, 1 tablespoon salt, the pepper, and the nutmeg.

Look at all that cheese....mmmm.

Add drained pasta, chicken, and mushrooms and stir to coat.

Pour mixture into one large (3 quart) baking dish or two smaller ones (1-2 quarts). Melt the remaining two tablespoons of butter and combine with the breadcrumbs and parmesean cheese. Sprinkle this mixture evenly over the macaroni and bake for 30-35 minutes, until the top is brown and bubbly.

There is nothing better than homemade mac and cheese. This has to be in my top five favorite foods EVER, please give it a try. Here's hoping none of you get the flu this winter, but if you do, just make some mac and cheese and settle in on the couch.

Fall = Soup

As soon as fall started appearing around here, I got excited to start making soup. Maybe a leeetle too excited. I just really like soup okay?

I also really like cauliflower, especially when the word 'creamy' is involved. And the word 'bacon'.

This velvety soup is so comforting, and extremely easy. Pureed cauliflower, shallots, and chicken stock, thickened with a bit of cream, and topped with some prosciutto-toasted bread crumbs, this soup is hearty and fairly healthy. You could easily cut out some of the butter and the cream, and I suppose the prosciutto, but then you would really just have creamed cauliflower, and that's no fun. But, whatever mixes your meatloaf I guess.

Cauliflower Soup with Crispy Prosciutto Breadcrumbs

adapted from Food & Wine Magazine

4 tablespoons butter

4 medium-large shallots, sliced

3 cloves garlic, minced

4 sprigs thyme

1 bay leaf

2 medium heads cauliflower, cut into 2-inch florets

5 1/2 cups chicken stock

1 cup dry white wine

1/2 cup heavy cream

salt and pepper

6 ounces prosciutto or pancetta, chopped into small bits (the original recipe called for chorizo, I couldn't find any, but prosciutto worked beautifully and tasted great)

3/4 cup panko breadcrumbs

In a large heavy pot, melt the butter and add the shallots, garlic, thyme, and bay leaf. Saute until the shallots have softened and have slightly caramelized, about 5-7 minutes. Add the cauliflower, chicken stock, and white wine and bring to a simmer. Cover and cook about 20 minutes, until the cauliflower is fork-tender.

Discard the thyme sprigs and bay leaf. In small batches, puree the cauliflower mixture in a food processor, or you can use an immersion blender right in the pot. Make sure to puree it thoroughly, it may separate if the cauliflower bits are too large and heavy. I let each batch process for at least 30 seconds.

Pour soup back into empty pot, and place over medium-low heat to heat it back up. Stir in the cream and season to taste with salt and pepper.

While this comes back up to temperature, sauté the prosciutto in a small non stick skillet over medium heat until it becomes crispy, about 3-5 minutes. Add the panko and toss with the prosciutto. Toast, stirring frequently, until the breadcrumbs are brown and crispy.

Ladle the soup into bowls and top with the prosciutto mixture. Serve immediately.

Cheers!