Pantry Items
- Tabasco
- Dijon mustard
- Fine sea salt
- Black pepper
- Garlic
- Unsalted butter
- Extra virgin olive oil
Suggestions
- Wine: A light and wonderful white, such as a Sauvignon Blanc
- Dessert: Ginger Snaps with Vanilla Yogurt
Game Plan:
- When you walk in the door
- Preheat the oven to 400F.
- Get out Pantry Items.
- Assemble the ingredients.
- Get out Tools.
- Fill the saucepan or pasta pot 2/3 full, add salt, put on medium high heat.
- Put the steamer into a saucepan over 3-inches of water.
- Open the wine. Refrigerate it.
- Prep
- Peel and grate the carrots.
- Remove the zest from the orange, and from the lemon.
- Squeeze the lemon through a sieve or your fingers into a small bowl.
- Squeeze the orange through a sieve or your fingers into a small bowl.
- Put 2 eggs, 1 cup milk, 1 tsp. Tabasco, 2 tsp. mustard,about 1/4 tsp. salt, and black pepper in a mixing bowl.
- Mix the cheeses together in a separate bowl.
- Peel and mince 1 clove garlic.
- Toast walnuts, 1/3 cup
- Start Cooking
- When the water comes to a boil, add the penne, stir, and cook it until it is almost tender, about 7 minutes. Test it – each brand cooks differently.
- Whisk together the milk and egg mixture.
- Drain the pasta, put it in the baking dish. Add 2 tbsp. butter and stir until it’s melted.
- Pour over the milk mixture, stir it around, add 2 cups of the cheese, stir it around. Put it in the oven.
- Put the pan with the steamer on the stove over medium high heat.
- When the water boils, put the broccoli in the steamer. Cover it. The broccoli will take 8 to 10 minutes to steam.
- When the mac n’ cheese has been in the oven for 30 minutes, check it.
- Pour 1/2 cup milk over it in the oven, and stir in the additional cheese.
- Continue baking it until it’s bubbly and crisp, about 15 more minutes.
- Take the broccoli out of the steamer and put it in a bowl.
- Drizzle it with 2 tsps. olive oil and season with salt and pepper.
- Set the table. Don’t forget the hotpad.
- When the mac n’ cheese is cooked, put it on the table. It’s too hot to eat, so make the carrot salad.
- Combine 1 tbsp. lemon juice and 1/2 cup orange juice in a medium-sized bowl.
- Whisk in 1 tsp. lemon zest, and 1 tsp. orange zest.
- Whisk in the garlic.
- Add salt to taste.
- Add carrots, toss, toss, toss.
- Add raisins. Toss, toss, toss.
- Taste it and adjust the seasoning. Serve.
Wow that was fast, let’s eat!
