Tinkering with mac and cheese

[Guest guest]

I tinkered with Jodi's tinkering of mac and cheese and it came

out delicious. Here's the basic recipe with Jodi's tinkerings

included:

Jodi said:

" hi everyone..

i made that mac and cheese recipe and it was simply divine- here it is

copy and pasted! "

> " One recipe idea I can give you as my

> husband really missed his rice and ptoatoes in the begining. we

get the

> dry curd cottage cheese (about one cup), mix one egg 1/2 cup

almond

flour, salt,

> pepper, and then grate cheddar cheese (about 1/2.cup) and mix all

> together. Butter a small crock dish (personal pan size). Put the

mixture

> in, grate a little more cheese on top. Bake at 350 for about 15

minutes or

> until it is lightly browned on top. It turns out like baked mac

and

> cheese. We all love it. "

More Jodi:

" i modified it and i added a layer of parmesean cheese on the top like

2/3 of a cup and i cooked it even further under the broiler until it

turned a nice golden brown and got all bubbly, crunchy, carmelized and

delicious. a real treat! "

******

Mara again:

So, what I did in addition was sautee up a panful of veggies. Started with

a whole big onion added red pepper, eggplant, zucchini, garlic and fresh herbs,

cooked in .5 oil/.5 butter, sea salt, pepper And I let that cook down for a

while.

(It also would have been good with some tomato - but I was out.

Or a few black olives added in. The specific of the veggies are mutable.)

In the meantime I prepared 2X the mac and cheese recipe as Jodi made

it in a bowl, and to that I added some more fresh herbs, chives,

sage, thyme, and garlic.

Then, when the veggies were well cooked, I put them in the bottom

of a pyrex pan baking dish (no greasing needed), and then spread

the mac and cheese mixture on top with the added parmesan,

as per Jodi's suggestion. And baked it for 30 minutes at 350 or

15-20 minutes at 380 in a convection oven. Until golden brown

on top.

Yum. Served it to my mom for brunch and we both had

hefty seconds.

It has a bit of a southern French/provencal feel/taste to it.

Mara