Words about contentment inspired this series that celebrates ingenuity, creativity, and resourcefulness. Join me in the comments and share what you've done with what you have!
When you stay away for longer than you'd planned (hello, summer fun!), it often takes a day or two to settle back into the swing of life at home. Re-entry can pile so high that you feel you're on tiptoe, barely able to peek over it's edge. Then, boom! it's dinner time before you've even managed to hit your stride, let alone make a grocery run.
Friends? That's when you're beyond grateful for the salmon filet that, when pulled from the near-empty freezer and set in a shaft of sunshine, will thaw in ten minutes flat (the best kind of fast-food), and for the makings of mac 'n cheese knocking around in the half-empty pantry. If ever there was a time for scribbling a revelatory note to self, this is it: Keep the makings of a quick dinner tucked away like a rescue waiting to happen.
The salmon will cook in no time over a flame-hot grill. Ten-ish minutes per inch of thickness is a good rule of thumb, no flipping necessary. I quickly sauteed minced garlic in butter, then poured it over the fish and seasoned it with herbs (dill, parsley, tarragon, or chives are good options) and salt & pepper just prior to setting it skin-side down on the smoky grill. Ten years in Alaska will weave the love of freshly grilled salmon right into your bones.
And the mac n' cheese? It's our take on Seattle's famous Beecher's Mac 'n Cheese (if ever you're in Seattle, or find yourself in the SeaTac terminal, please, please, please stop at Beecher's!), made from scratch, inside thirty minutes, right on the stovetop. Creamy, potent cheese sauce, drenching every hollow of al dente pasta - it really is something to tuck in for (no wonder the boy stirring it stove-side swiped taste after appetizing taste).
Loves, when dinner time is hot on your heels and provision in your kitchen resembles that of Mother Hubbard?
Do what you can with what you have.
Creamy Stovetop Mac n' Cheese
adapted from The Joy of Cooking
The size of the pot is necessary - essential, in fact - for this recipe. It must be big for the sauce to thicken correctly.
Bring to a boil in a 7 qt or larger pot:
3-4 quarts of water
1 1/2 tablespoons salt
Add and cook until al dente:
1 lb penne pasta
Drain and return to the pot, then add and stir until melted:
4 tablespoons butter, cut into pieces
Add and stir until smooth:
1 12 oz can evaporated milk
10 - 12 oz sharp cheddar cheese, grated
2 large eggs, lightly beaten
1 teaspoon dry mustard, dissolved in 1 teaspoon water
3/4 teaspoon salt (or to taste)
1/2 teaspoon ground black pepper
Set the pot over low heat. Stirring constantly (have a boy fill in if needed), bring the mixture to the first bubble of a simmer, 5 to 10 minutes. As the sauce cooks, it should thicken noticeably, yet still be glossy and creamy, about 5 minutes more. Adjust temperature as needed, but don't over cook (above 170 degrees) or the sauce will curdle. Serve immediately.
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