blog saves the day!


with 2 comments

I presume it’s starting to get a bit chilly in New York.  And that it’s not just the cold chill of recession because it’s nearly Halloween which means it’s nearly Thanksgiving so basically, it’s practically Christmas!  Woo hoo!!! 

I have to admit I miss the fall like whoa.  Something else had me missing New York today.  Actually, not missing so much as missing out – on this:




You can order this delicious-ness at Dram Shop Bar in Park Slope, which I’ve never heard of but according to the internet they have shuffleboard and serve tex-mex influenced food to “bearded beer geeks and lugubrious grad-student types.”  Maybe it just tastes a lot like regular mac ‘n’ cheese with lots of breadcrumbs, but doesn’t it sound perfect for one of those cold gray autumn Sundays?.  I would brave a bar full of grad students for cheesy deep fried pasta.  And speaking of devilish macaroni dishes, not so long ago I made this m ‘n’ c variation which I highly recommend. 

Nacho Macaroni and Cheese

2 cups small elbow macaroni
1/2 cup bottled thick and chunky salsa verde (medium heat)
1 cup (packed) fresh cilantro leaves
3 cups (packed) coarsely grated sharp cheddar cheese (12 ounces), divided
4 teaspoons all purpose flour
1 cup whole milk
3/4 cup heavy whipping cream
1/4 teaspoon (scant) ground cloves
1 cup large corn chips

Preheat oven to 425°F. Cook macaroni in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally, about 6 minutes. Drain.

Meanwhile, blend salsa and cilantro in processor. Toss 2 cups cheese and flour in medium bowl to coat.

Bring milk, cream, and cloves to simmer in large saucepan over medium-high heat. Add cheese mixture. Whisk until sauce is smooth, about 1 minute. Mix in macaroni; season with pepper.

Spread half of macaroni mixture in 11 x 7-inch baking dish. Drop half of salsa mixture over in dollops. Sprinkle with 1/2 cup cheese. Top with remaining macaroni mixture and salsa mixture. Sprinkle chips over. Top with 1/2 cup cheese. Bake until heated through, about 10 minutes.

I don’t think I have to explain why this is good stuff.  But now I’m thinking, what if I deep fried it.



Written by rarface

October 14, 2008 at 8:34 pm

Posted in food, recipes

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2 Responses

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  1. You bet you’d brave a bar of grad students for that mac n cheese… we are the coolest ones in this city. and you know that our clever banter is what you probably miss MOST about new york, missy….


    October 15, 2008 at 5:20 pm

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