Nom-Rating: *** (3/5)
Fortunately for both Mr. Torres and I, there was a little bit of orecchiette left after making this recipe. The orecchiette was good the first time around, but it seemed to me that it was just begging to be used to make macaroni and cheese. So, with some beef to make barbeque thawing in the fridge and no plans on a Saturday night, it seemed like the perfect time to make macaroni and cheese.
I decided upon a recipe for from the Macaroni & Cheese cookbook by Marlena Spieler. It’s absolutely fantastic and one of my favorite cookbooks ever!
I decided to try Leah’s Homey Greek Macaroni and Cheese. It’s a simple stovetop macaroni that uses easy to find ingredients. Sometimes finding certain types of cheeses can be a challenge here in Little Town, Oklahoma, but the Greek mac and cheese uses Jack and/or provolone which are both pretty common in grocery stores.
Start by sauteing a bit of garlic in olive oil.
Next, add flour, milk, vegetable juice, lots of spices and the orecchiette!
Keep stirring until the cheese has completely melted! Now it’s time to enjoy!
P.S. You probably know this, but macaroni and cheese happens to go perfectly with barbecue of any type. We enjoyed it with barbecue sandwiches made by browning ground beef, adding barbecue sauce and piling it in an English muffin with a slice of tomato!
P.P.S. I would like to give special thanks to a couple of people- Tyler, thank you for the cookbook! All the macaroni and cheese goodness that goes on at the Torres house wouldn’t be possible without you! Linny, thank you for the orecchiette! What fun it was coming up with recipes for such a special ingredient!
Nom-Rating: *** (3/5)
Verdict: Although this macaroni and cheese was nice and cheesy, the flavor was a little lackluster. Even after quadrupling the spices, it seemed a bit bland. The problem is, when it comes to mac and cheese, it’s hard to beat the good ol’ Velveeta, milk and butter combo that Mama K raised us on! So although this recipe was good, it probably won’t be made again. However, Mr. Torres and I were both in agreement that the orecchiette was fantastic with a cheese sauce! The little bowl-shaped pasta held the sauce and made it seem even cheesier than it was–perfection!