Easy and Cheesy

Feelin' cheesy this week!

In addition to the post yesterday about fromage fort, I felt the need to post my mac-and-cheese recipe that I have received numerous requests for. Here it is, on Martha Stewart's Everyday Food. I made it this Sunday when we had guests over; I also made it recently for O's kids' birthday party and it was a big hit.

It should be noted that I rarely, if ever, use the exact recipe.

• Sometimes I add the ham. It's best to do that after you have an awesome ham for Easter, or some other holiday. (Which, on a side note...if you do...order from Ham I Am. Sounds silly, but it sure isn't when you taste it. Just close your eyes when you sign for the shipping charges. It's worth it.)
• Inspired by some other recipes, I add Worcestershire and mustard. This adds a little kick to it and is particularly delicious in the cooler months. Holds up a bit better next to a red wine. I like this better than the cayenne mentioned in the ingredients.
  
• I don't always add the breadcrumbs on top, either. Not necessary if you've got too much else going on. Add a little extra cheese and it will get crunchy anyhow.
• Wheat pasta. Go ahead. Just use it. It tastes good in this and no one will really know unless you tell them. I think it actually adds to the flavor nicely.
• Lastly...and I think I find this about every mac-and-cheese recipe I've ever tried....add more cheese. Like, a cup more. Trust me, you won't ruin it.

Yummy. I had leftovers for dinner...I guess that's why I felt compelled. Let me know if you come up with any other variations.

Summer Has Finally, Officially, Arrived

And by that I mean the entertaining vibe is on.

There is nothing we like better than having friends over for food, drinks, and just getting silly and talking for way too long. We were blessed with being able to do it twice this weekend.

One thing I've done for years is clip recipes from anywhere I find them. Most of the time they get filed away until I am ready to dig in and need inspiration (I am very much one of those "what is on sale/fresh this week or what is in the fridge, they are coming in a 1/2 hour" folks). You can imagine how delighted I was to stumble upon the following in the ol' recipe box.

I found a recipe from Jacques Pepin from Food & Wine for fromage fort. Simple and fast, it is about the greatest appetizer I can imagine. Because I hate wasting food. Especially good snacking food, like good cheese. It went over very well on Saturday and will be in my recurring repertoire.

Side story on Jacques Pepin (who I love to watch)...he rented a beach cottage next to my friend's place in CT years ago when we were young. I wish I had the appreciation for this man at that age, and for food, as I would have been knocking on his door asking him to teach me to cook.

Now this weekend didn't really serve up the best weather for taking advantage of the patio. But we'll get out there soon, I'm sure.

Hope you all had a happy 4th!
Happy Birthday, USA.

Photo credit: Marc Nilsson, Food & Wine, 2004