A longtime family favorite—and frequent birthday dinner request.
(source unknown)
1 lb penne
2 1/2 cups whole milk
2 1/2 cups chicken broth
1 stick butter
1/2 cup flour
1 lb gruyere cheese, shredded
1 teaspoon dry mustard
1-2 teaspoons salt, to taste
1/2 teaspoon white pepper
breadcrumbs for topping (zap white sandwich bread in cuisinart)
2 tablespoons butter for topping
more shredded cheese, optional
Start boiling water for penne; cook pasta until quite al dente and set aside.
Next, combine milk and chicken broth in saucepan. Cook on medium until hot, but not boiling. Melt stick of butter in large dutch oven over low heat. Add flour and whisk until it bubbles; cook another minute, then slowly add heated milk/chicken broth. Keep whisking until slightly thickened.
Remove from heat, mix in dry mustard/salt/pepper, then gradually add cheese and stir until smooth. Add cooked pasta and combine well. Spread mixture into two shallow baking pans. Sprinkle with breadcrumbs (and cheese, if using), then dot the top with small bits of butter.* Bake in preheated 375 degree oven for 35 to 40 minutes, or until bubbly/golden brown on top.
*Stick one in the fridge for dinner later this week, and one in the freezer for another time. Serve with a green veggie on the side.
Can also make with sharp cheddar cheese and 5 cups milk—a little bit richer, just as delicious.
more big batch cooking
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Monday, January 31, 2011
Sunday, January 30, 2011
Salsa Soup
Made for Monday nights—it's that quick, and the ingredients are so simple.
(from the comments section of the NY Times)
1 pint fresh salsa
1 can black beans or other beans, drained/rinsed
1 cup frozen corn
4 cups chicken broth (large box)
Leftover shredded chicken, if you have it
Fresh cilantro or scallions
Tortilla chips
Shredded cheese
Combine salsa, beans, corn and broth in saucepan over medium heat. Cook for several minutes or until hot. Stir in cilantro and/or chicken, if using.
Serve in large bowls; add lots of tortilla chips and shredded cheese.
*You could easily make this soup ahead of time. Or, make a double batch and freeze the leftovers.
(from the comments section of the NY Times)
1 pint fresh salsa
1 can black beans or other beans, drained/rinsed
1 cup frozen corn
4 cups chicken broth (large box)
Leftover shredded chicken, if you have it
Fresh cilantro or scallions
Tortilla chips
Shredded cheese
Combine salsa, beans, corn and broth in saucepan over medium heat. Cook for several minutes or until hot. Stir in cilantro and/or chicken, if using.
Serve in large bowls; add lots of tortilla chips and shredded cheese.
*You could easily make this soup ahead of time. Or, make a double batch and freeze the leftovers.