Skillet Mac'n'Cheese/ Baked ('n' Stuffed!!) Avocados 🌞

SKILLET MACARONI AND CHEESE



SERVES 4

WHY THIS RECIPE WORKS While boxed or frozen mac and cheese
from the supermarket can certainly be a convenient family favorite, it
just doesn’t hold the same allure for adults as for kids. And many
“quick” homemade macaroni and cheese recipes are just as lackluster,
involving a tasteless, lumpy mix of shredded cheese and mushy pasta.
Our goal was to develop a skillet macaroni and cheese that the
whole family would enjoy as a weeknight meal. We went for simplicity
and convenience when developing our recipe, opting to keep the
whole process on the stovetop to make it a quick-cooking dinner.
Using evaporated milk in place of whole milk or heavy cream kept the
sauce from curdling and from being too rich. A mix of mild cheddar
and Monterey Jack cheeses provided plenty of rich flavor and gave
us the right amount of meltability, and the great heat retention of the
cast-iron pan kept the cheese from congealing after it was stirred in.
You can substitute small shells (3 cups) for the macaroni.

3½ cups water, plus extra as needed
1 (12-ounce) can evaporated milk
12 ounces (3 cups) elbow macaroni
Salt and pepper
1 teaspoon cornstarch
½ teaspoon dry mustard
¼ teaspoon hot sauce
6 ounces mild cheddar cheese, shredded (1½ cups)
6 ounces Monterey Jack cheese, shredded (1½ cups)
3 tablespoons unsalted butter

1 Bring water, 1 cup evaporated milk, macaroni, and ½ teaspoon
salt to vigorous simmer in 12-inch cast-iron skillet over medium-
high heat. Cook, stirring often, until macaroni is tender and liquid
has almost completely evaporated, 8 to 10 minutes.

2 Whisk remaining ½ cup evaporated milk, cornstarch, mustard,
and hot sauce together in bowl, then stir into skillet. Cook until
sauce is slightly thickened, about 1 minute.

3 Off heat, stir in cheddar and Monterey Jack, 1 handful at a time,
until melted. Stir in extra hot water as needed to adjust consistency.
Stir in butter and season with salt and pepper to taste. Serve.

VARIATIONS

Skillet Macaroni and Cheese with Broccoli
Bring 3 cups chopped broccoli florets, ½ cup water, and ¼ teaspoon
salt to simmer in 12-inch castiron skillet over medium heat. Cover
and steam broccoli until tender, about 5 minutes. Using slotted
spoon, transfer broccoli to bowl; set aside. Wipe skillet clean with
paper towels and proceed with recipe, stirring steamed broccoli
into macaroni with butter.

Skillet Macaroni and Cheese with Ham and Peas
Stir 4 ounces diced deli ham and ½ cup frozen peas into skillet
with evaporated milk mixture in step

2. Baked Skillet Macaroni and Cheese
Adjust oven rack to middle position and heat oven to 475 degrees.
Pulse 2 slices hearty white sandwich bread, torn into quarters,
2 tablespoons melted unsalted butter, ¼ teaspoon salt, and ⅛
teaspoon pepper in food processor to coarse crumbs, about 6
pulses. Before serving, sprinkle crumb mixture over macaroni
and cheese and bake until topping is browned, about 10 minutes.

From "Cook It In Cast Iron"
https://www.goodreads.com/book/show/25489331-cook-it-in-cast-iron

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DANISH BAKED AVOCADOS



SERVES 4

A delicious, special lunch or supper dish, served
with a salad and crusty bread. It could be sened
as a starter, with just a very light main dish to
follow.

4 rashers smoked back bacon
2.x 100g/4oz tubs Danish Castello Bouquet soft
cheese with garlic and herbs
1/2 tsp comflour
2 tbsps lemon juice
4 thsps natural yogurt
Salt and pepper
2 ripe avocado pears
1 cream cracker, crushed
Paprika

Garnish
Grilled bacon rolls
Parsley sprigs

1. Preheat the oven to 200°C/400°F/Gas Mark 6.
Have ready a shallow baking dish.

2. De-rind the bacon and grill well. Allow to
cool, cut off any fat and chop the meat

3. Place the cheese in a bowl and beat to soften
Mix the comflour to a thin paste with a little of the
lemon juice. Add to the cheese with the remaining
lemon juice, yogurt, bacon and seasoning to taste,
Mix together well

4. Halve the avocados and remove the stones, Scoop
out the flesh, keeping the skins whole. Place the skins
in the baking dish. Dice the flesh and tum lightly in the
cheese mixture, trying not to break up the chunks.

5.. Spoon the mixture into the reserved skins,
Scatter a little crushed cracker over the top of
each and sprinkle lightly with paprika

6. Bake for 20-25 minutes, until hot. Gamish
with bacon rolls and parsley.

Cook's Notes:

TIME: Preparation takes about 40
minutes, Cooking takes 20-25 minutes,

WATCHPOINT:
Take care when scooping the flesh
out of the avocados that the skins are not damaged,
as these act as containers for the filling

MICROWAVE TIP:

(Timings 650 watt microwave oven, Use FULL power.)
Cook the bacon rashers in the microwave for 2 minutes.
Then follow the recipe as described above. Microwave the
completed dish for 4 minutes, until hot.

From "The Danish Dairy Cookbook"
https://www.goodreads.com/author/show/51507006.Danish_Dairy_industry
(0 reviews! It's a travesty! )

Stuffed avocado!!