RECIPE TITLE "Lighter Macaroni and Cheese"
from Martha Stewart Living, Jan. 2006, courtesy of Cooks Online on Compuserve
Serves 8 ---
6 sm (3" ) vine-ripened tomatoes, cut into twenty-four 1/4" -thick slices
3 Tbsp extra-virgin olive oil
1 1/2 tsp fresh thyme leaves, plus sprigs for sprinkling
coarse salt and freshly ground pepper
5 slices white sandwich bread, with crust
2 Tbsp unsalted butter
1 lb elbow macaroni
2 cup homemade or low-sodium store-bought chicken stock
5 Tbsp all-purpose flour
pinch of freshly grated nutmeg
pinch of cayenne pepper
2 cup low-fat (1 percent) milk
8 oz extra-sharp cheddar cheese, grated (ab 2 1/4 cups)
1 oz parmesan cheese, freshly grated (ab 1/2 cup
1. Preheat oven to 400°. Spread tomatoes in a single layer on 2 rimmed baking sheets. Drizzle each sheet with 1 Tbsp oil; sprinkle each with 1/2 tsp thyme, and season with salt and pepper. Bake until tomatoes have softened, about 20 minutes. (Leave oven on.)
2. Process bread in a food processor until coarse crumbs form. Melt 1 Tbsp butter with remaining Tbsp oil in amed skillet over medium heat. Add breadcrumbs, and toss to coat. Season with salt and pepper; set aside.
3. Bring a large pot of water to a boil over high heat. Add 1 Tbsp salt and the pasta. Cook pasta until almost al dente, about 5 minutes. Drain, and run under cold water to stop cooking. Transfer to a large bowl; set aside.
4. Whisk 1/2 cup stock into the flour in a medium bowl; set aside. Melt remaining Tbsp butter in a medium saucepan over medium heat. Stir in nutmeg, cayenne, remaining 1/2 tsp thyme, and 1 tsp salt. Add milk and remaining 1 1/2 cup stock. Whisk in flour mixture. Bring to a boil, whisking frequently. Reduce to a simmer. Cook 8 minutes, whisking frequently. Add cheeses; cook, stirring, until melted. Pour over macaroni, stirring to combine.
5. Put eight 41/2-by-1 1/4" ramekins on a baking sheet. Put 2 tomato slices in bottom of each ramekin. Divide macaroni mixture evenly among ramekins. Top each with a tomato slice. Sprinkle with breadcrumbs and thyme sprigs. Bake until bubbling and golden brown, about 30 minutes. Serve immediately.
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How do you boil pasta? How much water and salt do you need? Should you add oil to the water? How well should you drain it? (Turn to page viii for the answers.)
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For New York Times bestselling author Giada De Laurentiis, pasta has always been one of the great pleasures of the table: it’s healthy and delicious; it can be light and delicate or rich and hearty; it’s readily available and easy to prepare--everything you want in a meal. And nothing satisfies a craving for Italian food quite like it! In Everyday Pasta, Giada invites you to share her love of this versatile staple with more than a hundred brand-new recipes for pasta dishes, as well as for complementary sauces, salads, and sides tempting enough to bring the whole family to the dinner table.
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• Tuna, Green Bean, and Orzo Salad
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Easy to prepare and endlessly versatile, pasta makes a wonderful quick supper when time is short but easily becomes an elegant meal when the occasion requires. In Everyday Pasta, Giada shows you how, with a few basic ingredients from the fridge and the pantry, you’re never more than minutes away from a delicious pasta dinner. More info
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Delicious Recipes for Busy People Designed for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a well-stocked pantry, planning ahead, and using fresh ingredients as the keys to cooking delicious meals with a minimum of time and effort. Dedicated to a single subject - from Soup to Pasta to Weeknight - each volume makes it simple to plan, cook, and enjoy great-tasting food throughout the week. The recipes are both simple and inspired, making quick cooking a truly satisfying experience. More info