comfort food.


best comfort food ever.

Nobody should have to work on Sundays.

Sundays are for sleeping in, reading the paper over coffee, eating comfort food and watching Lifetime movies on the couch.

I’m always changing around my baked mac & cheese recipe a little each time I make it. The base recipe is from the all-time great Patti Labelle “Over the Rainbow” recipe. But I never really follow it exactly because I always have different ingredients on hand. Today I used cream cheese and some creme fraiche I had in the fridge and it turned out great.

Sunday Baked Macaroni & Cheese

  • 1 tablespoon vegetable oil
  • 1 pound of noodles (I prefer large rigatoni noodles)
  • 8 tablespoons (1 stick) plus 1 tablespoon butter
  • 16oz (two packages) of shredded cheese (whatever kind you like)
  • 2 cups half-and-half
  • 1/2 package of cream cheese
  • 1/4 cup of creme fraiche
  • 2 large eggs , lightly beaten
  • 1/4 teaspoon seasoned salt
  • 1/8 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F.

Bring a large pot of salted water to a boil. Add the vegetable oil, then the noodles. It’s important to make sure you only cook the noodles until they are al dente, otherwise they will be mushy in your finished product. After they’ve cooked, drain and return to the pot.

Next you melt the butter and stir into the noodles. In a separate bowl, your shredded cheeses. To the noodles, add the half-and-half, 1 1/2 cups of the shredded cheese, the cream cheese, eggs and salt and pepper. Transfer to the cooking dish. Top with the remaining shredded cheese and dot with the remaining one tablespoon of butter. This is where I also dot with the creme fraiche.

It bakes for about 35 minutes until it’s bubbling and the tops of the noodles have browned just a little. And voila. Instant food coma.


2 Responses to “comfort food.”

  1. Looks and sounds delicious!

  2. 2 Drew

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