- Thread starter
- #531
freemotion
Food Guru
With all the stress of the approaching hurricane, then tropical storm, then just a rainy day with some breeziness at the end, I needed carbs! Well, wanted, not needed. So dh made us both a big veggie shake and later steamed up some carrots and buttered them so we could enjoy the three-cheese mac'n'cheese I was about to make.
I found some whole wheat penne and four lasagna noodles in their boxes on the shelf leftover from some long-forgotten meal. I was too tired to make noodles this time after all that storm prep and anticipation of expensive storm damage. I got out my old cookbook and made an old-fashioned and very simple version.
I boiled up the pasta, breaking up the lasagna noodles into shards. While they were cooking, I shredded up some cheese....some cheap store-brand cheddar for meltiness, lots of homemade feta for flavor and saltiness, and some 5 year old Gouda from Holland for luxurious and deep flavor. I put a layer of pasta in a greased (lard) deep glass pie plate and a generous layer of shredded cheese with a heavy-handed sprinkle of black pepper. Another layer of pasta and an even more generous layer of cheese and pepper and then about a cup or so of milk poured carefully around the edge of the dish so as not to disturb the layers. I scooped the milk off the top of a gallon jar that was over two days old so I'd get mostly cream. Baked at 350 F for 30 minutes and YUM! Cheesy wonderfulness! My cookbook said it served 6, which is why people were slender in the 40's. The two of us polished it off easily. It would have been much better with crumbled crispy bacon on top. That version will have to wait until a couple of weeks after hog harvest day.
No pics, we ate it too fast!
I found some whole wheat penne and four lasagna noodles in their boxes on the shelf leftover from some long-forgotten meal. I was too tired to make noodles this time after all that storm prep and anticipation of expensive storm damage. I got out my old cookbook and made an old-fashioned and very simple version.
I boiled up the pasta, breaking up the lasagna noodles into shards. While they were cooking, I shredded up some cheese....some cheap store-brand cheddar for meltiness, lots of homemade feta for flavor and saltiness, and some 5 year old Gouda from Holland for luxurious and deep flavor. I put a layer of pasta in a greased (lard) deep glass pie plate and a generous layer of shredded cheese with a heavy-handed sprinkle of black pepper. Another layer of pasta and an even more generous layer of cheese and pepper and then about a cup or so of milk poured carefully around the edge of the dish so as not to disturb the layers. I scooped the milk off the top of a gallon jar that was over two days old so I'd get mostly cream. Baked at 350 F for 30 minutes and YUM! Cheesy wonderfulness! My cookbook said it served 6, which is why people were slender in the 40's. The two of us polished it off easily. It would have been much better with crumbled crispy bacon on top. That version will have to wait until a couple of weeks after hog harvest day.
No pics, we ate it too fast!
