Comfort food – macaroni & cheese
Everyone has comfort foods, right? I remember how good my mom’s homemade french fries made me feel when I was a kid. And her mashed potatoes. And biscuits. Mmm. Now I’m all grown up, but I still swoon thinking about those foods.
Today my comfort foods include Pepsi – really cold, no ice. Nachos with cheese broiled over the top and grape tomatoes sprinkled all over them. Peanut butter sandwiches made with Peter Pan peanut butter. Thanksgiving dinner – all of it. And this macaroni and cheese.
Macaroni and Cheese
Looking at that list makes me think I still don’t have a very grown up palate. Oh well. I’ll worry about that another day. Today, let me tell you about my mac and cheese. This isn’t a fancy version of the old standby but it does have a twist. Hot dogs. Not very sophisticated, I know, but it is so darn good.
I bet when my kids grow up and start thinking about what their comfort foods are, this one will be right at the top. What are your comfort foods?
Recipe: Macaroni and Cheese with Hot Dogs
1 box of elbow macaroni (I use 100% whole wheat macaroni.)
1/4 c. unsalted butter
1/4 c. all-purpose flour
3-4 Tbsp. minced onion
salt and freshly ground pepper, to taste
2 1/2 c. milk (I use skim milk.)
8 beef franks
2 c. shredded cheddar cheese
1 c. shredded monterey jack cheese
a little extra cheese to sprinkle on top
Bring a pot of salted water to a boil. Add elbow macaroni and cook according to package directions. Drain pasta and transfer to casserole dish that has been sprayed with cooking spray. Preheat oven to 375 degrees.
Add butter to the pot and reduce heat to low/medium. When butter has melted, add flour and stir to combine. Add onion, salt, and pepper. Allow flour and butter mixture to bubble for 1 minute. Stir in milk increase heat to medium/high; bring to a light boil. When it has started to boil, remove from heat and add cheeses and hot dogs. Stir to thoroughly combine, then pour over macaroni and stir until well blended. Sprinkle a little extra cheese on top, if desired.
Bake for 35-45 minutes, until cheese is bubbly and top is nicely browned. Serves 8-10.