Today’s goal was to use up some odds and ends to make a frugal, but tasty and nourishing dish. The result was an Italian style baked macaroni and cheese, torta di maccheroni..
For 2 servings
1 1/2 cups grated cheeses
1 1/2 cups quinoa or spelt macaroni
2 small cipolline onions (substitute yellow onion), sliced
1/4 cup dried wild porcini mushrooms, re-hydrated and chopped (optional)
2 cloves garlic, minced
1 pastured egg yolk
1 cup fresh whole milk
1/2 cup fresh cream
1/2 teaspoon sea salt
1/4 teaspoon cracked pepper
1/4 teaspoon red pepper flakes (optional)
2 oz dry white wine
1 or 2 small, ripe tomatoes, quartered
Fresh basil (optional)
Sprouted crackers, crushed (optional)
Warm the milk and cream together in a small pan over medium low heat until it begins to form a skin over the top. Do not let it boil.
Meanwhile, boil and drain macaroni according to package instructions. Set aside.
Whisk cheese into hot milk a little at a time, until melted and smooth. The resulting sauce should be thick enough to coat the back of a spoon.
Add the garlic, onions, salt, pepper and red pepper flakes, stir and turn off heat.
Once the cheese sauce has cooled a bit, whisk in 1 large egg yolk and a tablespoon of chopped parsley.
Stir the macaroni into the cheese sauce, then put into a buttered dish.
Sprinkle a little more cheese over the top, drizzle with white wine and garnish with quartered tomatoes and crushed crackers, if using.
Bake in a 400 degree until golden brown, about 25 minutes.
This post is part of the Pennywise Platter at The Nourishing Gourmet