Le retour du macaroni au fromage...

Bon, je ne voulais pas faire de billet gastronomique de si tôt, mais devinez ce qu'on a mangé récemment? Oui, le meilleur macaroni au fromage au monde (détails et recette ici). Le secret, ce sont les câpres et la moutarde de Dijon pour la saveur. Mais enfin bref, on avait décidé de le cuisiner pour de la visite (mon beau-frère, sa femme et notre nièce) venue voir le petit loup. Ils sont restés rien que pour un thé finalement, alors on a eu ça pour souper et pour nos autres soupers et c'est pas grave, parce que c'est aussi bon sinon meilleur réchauffé. Et c'est le temps idéal pour de la nourriture consistante. Morale de l'histoire: ils ont manqué quelque chose et vous aussi si vous ne l'essayez pas.

The world's greatest mac and cheese's growing popularity

This is a picture of the macaroni and cheese by Rose Elliot we made my wife and I during the Christmas holidays for my family. It was not our best take on it, not enough pasta or cheese, but my family enjoyed it all the same. You can find the recipe here. The secret ingredient to make it utterly delicious is Dijon mustard. Oh and capers of course. I am blogging about it because it is growing in popularity among my readership: I know of at least of two bloggers here who tried it. I hope you all do.

The world's greatest mac and cheese

Well, this is now official, the macaroni and cheese my wife found out in a Rose Elliot book is really the greatest macaroni and cheese in the whole world. Well, I am exaggerating, what I mean is that we made it during the Christmas holidays to my family and they loved it. It was strange, because we didn't do it so well on that occasion. But it impressed my parents enough to try it for themselves. We had given them the recipe, which you can find on this post. My mum used Cracker Barrel cheese on top. Anyway, for no better reason that it now crossed the Atlantic and it was a roaring success in the family, I am plugging it again, with a picture my father took of their version. This is, in my opinion, the world's greatest mac and cheese.

The best macaroni and cheese

I recently blogged about the very best macaroni and cheese I ever had, in a French post, which had a lot of success. Ironically enough, it was a success among my English readers. It is a recipe from a Rose Elliot book, my wife is quite fond of her cooking. As it is the first Monday of November, thus a doubly dreary Monday, I thought I would plug again the macaroni and cheese and give the recipe, a courtesy of my wife, who wrote it all in a blog comment last time. The secret is, I think, the capers and especially the Dijon mustard. They really make the recipe stand out. Anyway, here it is:

350g macaroni
3 tablespoons olive oil
3 tablespoons plain flour
1 pint of milk
150g boursin cheese with herbs & garlic or black pepper (optional)
1-2 heaped teaspoons of Dijon mustard
2-3 tablespoons of capers
250 g strong cheddar cheese, grated
Freshly grated nutmeg
250g cherry tomatoes, halved
Salt and pepper
1. Cook pasta

2. Put olive oil in another pan, add the flour. Stir for a minute or two, until smooth, then add milk, a quarter at a time, whisking after each addition to make a thick sauce.

3. Remove from heat, and add the Boursin, cheddar (leaving a handful), mustard, capers – and then the cooked, drained macaroni.

4. Season with grated nutmeg, salt and pepper, then gently stir in the cherry tomatoes.

5. Put it into baking dish, adding cheddar over top. Cook for 30 mins at gas mark 6/200 C until bubbly and golden.