vidalia’s macaroni and cheese

When we found out we were going to be parents we were a bit shocked, err I was a bit shocked. My husband seemed to gush like Old Faithful passing out 3D sonogram pictures to random strangers as I walked in a daze wondering a) ummm, what exactly happened two months ago? b) I’m not ready for this life altering change — hello, I have not found a reliable recipe for (insert every possible recipe here) and c) I knew my acoma-like sleep habits would change forever and ummm, no thank you I’d rather not. It then took me approximately 5.6 seconds to shut my gaping jaw and realize this was perhaps the best thing that has happened to me (well, except for everything else that has happened to me) and I immediately started on what I should tackle and accomplish and make one last time before I would allow myself the title of parenthood.

The list included things like home made pasta since I knew there would be little time for such schemes once I was settling a fussy dough ball, err kid, and of course had rum ice cream and even my dreaded fear of lobster murder attached but the realization soon came that I would actually have to feed this growing womb tenant once it decided to pack its bags and move out and I would need essential, quick, kid-friendly recipes that I could shove from stove top to plate to table in 15 minutes or less.

As you can tell, I haven’t gotten around to getting much on this list accomplished as there has been no home made pasta or rum ice cream. There have been cheesy baked pasta auditions, this version being really more for me (ahem, a grown up) than a kid, though I don’t know a kid that would turn it away. It is full of creamy goat cheese in a thick bechemel and frankly does not live up to the quick 15 minute test I had planned but, really people, at this point I don’t care. We are the red spoon, and we have standards!

Regardless, we’ve got four weeks left and I’m proud to say I can officially join the ranks of mom as I vow to be the stereotype and place a bowl of pasta in front of my (I’m assuming) grabby kid for lunch as this stuff is full of cheese, carbs and protein: the makings of a happy kid thus happy mom.

One Year Ago: Red Bean Chili + Corn Bread

Vidalia’s Macaroni and Cheese
Adapted from The Washingtonian

Serves 8

Notes: Due to my love of streamlining things that become tedious I omitted the cheese cloth sachet of herbs and instead tied them into a bundle and dunked them in there with the rest of the gang. Though it imparted more flavor, some of the rosemary did fall off and float around in the bechemel — this did not bother us, but if it bothers you, just wrap your herbs in some cheesecloth, tie it with some kitchen twine and use it just as you would with the herb bundle.

Bechamel Sauce:
4 tablespoons sweet, unsalted butter
1 cup small-diced sweet onions
3 tablespoons slivered garlic
1 bay leaf
5 sprigs thyme
2 sprig rosemary
1/2 cup unbleached flour
1 quart heavy cream
1 pint half and half
2 teaspoons mustard powder
2 teaspoons freshly grated nutmeg
1/2 teaspoon cayenne pepper
1 1/2 cups grated goat cheddar (you can also substitute any sharp white cheddar)
1 cup goat-cheese crumbles
Kosher salt and freshly ground black pepper to taste

Make bechamel sauce: Using a heavy-bottom sauce pot set over medium heat, melt the butter. Add the onions and garlic, and sweat until translucent. Using a piece of cooking twin tie thyme and rosemary together. Add tied herbs and bay leaf to the onion mixture, add the flour over the mixture, and cook while stirring for approximately 1 – 2 minutes (don’t let the flour burn!). Add the cream and half and half, and simmer for 20 minutes or until thick. The bechamel should not boil and should be stirred frequently throughout the process.

Remove the herb bundle and bay leaf from the pot, and let the bechamel cool for 10 minutes. Add Season with salt, pepper, mustard powder, nutmeg, and cayenne pepper. Stir until well combined.

For the macaroni:

1 pound elbow macaroni or miniature shells, fresh or boxed
1 cup crushed butter crackers
1 1/2 cups small-diced smoked country ham
1 cup grated cave-aged gruyere

Preheat the oven to 375 degrees.

Set up a pot of boiling, salted water and cook the pasta until it’s al dente. Strain and set aside.
In a large bowl combine the bechamel sauce, ham, and gruyere. Thoroughly mix in the pasta. Pour the mixture into a baking dish and top with crushed crackers. Bake, uncovered, for 30 minutes. Remove and serve.