Cooking for Two (10 page)

1.
Position the rack in the center of the oven and preheat the oven to 350°F. Butter a 1-quart round soufflé dish or a 1-quart shallow casserole. (A soufflé dish will produce a creamier casserole; a shallow dish, a crunchier one).

2.
Melt 3 tablespoons of the butter in a medium saucepan set over medium heat. Reduce the heat to very low, stir in the onion, and cook for 5 minutes, until soft and golden, stirring frequently. Don’t let the onion brown, if at all possible—this will keep the final dish creamy white. Whisk in the flour and cook for 15 seconds, just so that the flour loses its raw taste. Do not brown the flour. Whisk in the milk in a steady, slow stream. Raise the heat to medium and continue cooking and whisking for about 1 minute, or until the mixture returns to a boil and thickens.

3.
Reduce the heat to low and stir in the Cheddar, dry mustard, pepper, salt, and Tabasco sauce. Continue cooking for 2 more minutes, or until the cheese melts and the mixture is smooth, stirring constantly. Finally, stir in the cooked macaroni and grated Parmigiano-Reggiano, then pour this mixture into the prepared casserole dish.

4.
Bake for 30 minutes, or until bubbly and lightly browned. If desired, place the casserole under a preheated broiler for about 20 seconds to further brown the top. Let stand for 5 minutes, then serve.

Substitute any number of cheeses to update this classic. For the Cheddar, substitute equivalent amounts of chopped Brie, grated Gruyère, or chopped Havarti. For the Parmigiano-Reggiano, substitute equivalent amounts of Gorgonzola, Camembert, or Asiago. You can also add spices along with the dry mustard to the sauce. Try one of the following: ½ teaspoon dried dill, ¼ teaspoon grated nutmeg, or ¼ teaspoon ground allspice.

Some people like the crunchiness of the macaroni as it browns in the oven. Others prefer to add their own crunch with a topping. To do so, simply mix
cup plain dried bread crumbs, 1 tablespoon unsalted butter, melted, 1 teaspoon dried parsley, and ¼ teaspoon salt in a small bowl, then sprinkle this mixture over the mac and cheese after it has baked for 10 minutes. Continue baking about 25 more minutes, or until the bread crumb topping is deeply browned and the cheesy filling is bubbling through the crust.

T
UNA
N
OODLE
C
ASSEROLE
makes
a 1-quart casserole

C
ut down to size and updated with artichoke hearts, this family favorite is still right any night of the week.

1.
Position the rack in the center of the oven and preheat the oven to 400°F. Butter a 1-quart round soufflé dish.

2.
Melt 2 tablespoons of the butter in a large skillet or sauté pan set over medium heat. Add the shallot and cook for 2 minutes, just until soft and golden, stirring frequently. Sprinkle the flour evenly over the shallot and cook for about 15 seconds, just so that the flour loses its raw taste, but not so long that it begins to brown. Whisk in the milk in a slow, steady stream. Continue whisking over medium heat until the mixture thickens and boils, about 1 minute; then whisk in the parsley, mustard, salt, and pepper.

3.
Remove the skillet from the heat; stir in the artichoke hearts, tuna, and cooked noodles. Pour this mixture into the prepared casserole
dish. Sprinkle the cheese over the top, dust on the bread crumbs, and dot with the remaining 1 teaspoon butter.

4.
Bake for 20 minutes, or until bubbly and lightly browned. If desired, place the casserole under a preheated broiler for about 20 seconds to further brown the top. Let stand at room temperature for 5 minutes before serving.

B
EEF
and
M
AC
C
ASSEROLE
makes
a 1-quart casserole

F
ood snobs, look elsewhere. Long a lunchroom favorite and the inspiration for countless packaged imitators, beef and mac casserole has passed into the realm of American culinary icons. Why not try it again? While it bakes, pour yourself a glass of iced tea and watch the evening news. Soon enough, you’ll have a warm, comforting meal, best served with corn muffins. For dessert? Ice cream sundaes, of course.

1.
Position the rack in the middle of the oven and preheat the oven to 350°F.

2.
Heat a large skillet or sauté pan over medium-high heat. Swirl in the oil, then stir in the onion and celery and cook for 2 minutes, or until somewhat limp but fragrant, stirring frequently. Stir in the garlic and cook for only 10 seconds, just until it sizzles at the edges. Then crumble the beef into the pan and cook for about 5 minutes, or until lightly browned, stirring occasionally.

3.
Pour in the tomato sauce, stir well, and add the oregano, basil, salt, and pepper. Bring the mixture to a simmer. Cover, reduce the heat to medium-low, and cook for 5 minutes. Stir in the cooked macaroni and 2 tablespoons of the grated cheese. Pour this mixture into a 1-quart round soufflé dish. Top with the remaining 2 tablespoons of cheese.

4.
Bake for 30 minutes, or until bubbly and lightly browned. Let stand for 5 minutes at room temperature before serving.

Stir 2 tablespoons powdered dried mushrooms, such as porcini or chanterelles, into the beef mixture with the macaroni.

Or omit the Cheddar and stir 2 tablespoons Gorgonzola, Asiago, Havarti, or feta into the beef mixture with the macaroni. Top the dish with 2 tablespoons of freshly grated Parmigiano-Reggiano.

C
OWBOY
B
AKED
B
EANS
makes
2 servings

A
dish of baked beans is hardly a meal in itself—although we’ve often wished it could be! It’s a childhood favorite, really—those tender beans simmering in that sweet, salty sauce. It ought to be an adult favorite, too—so here it is, updated with fresh tomatoes, beer, and beef jerky, which lends the dish a salty, piquant bite. Call it a campfire treat brought indoors.

1.
Position the rack in the center of the oven and preheat the oven to 400°F.

2.
Heat a medium oven-safe pot or Dutch oven over medium-high heat. Swirl in the oil, then crumble in the ground beef. Sauté for only about 1 minute, just until it loses its raw, red color; then add the onion and cook for 1 minute, stirring constantly to incorporate the onion into the meat. Add the garlic and cook for just 10 seconds, stirring constantly.

3.
Sprinkle the flour evenly over the beef mixture, and cook for 30 seconds undisturbed. Stir well, then cook for 1 more minute, stirring the
mixture once or twice while browning the flour slightly. Stir in the beef jerky and tomato; cook for about 2 minutes, or just until the mixture comes to a simmer and the tomatoes start to break down. Once they do, stir in the ketchup, brown sugar, dry mustard, vinegar, pepper, and salt. Cook for about 10 seconds, or until the spices become aromatic; then stir in the beans, beer, liquid smoke (if using), and Tabasco sauce. Bring the mixture back to a simmer and cook for 3 minutes, stirring constantly.

4.
Place the pot in the oven and bake, uncovered, for about 55 minutes, or until thick and bubbly, stirring occasionally to prevent sticking. Let stand for 5 minutes at room temperature before serving.

This casserole is best with flour or corn tortillas. To heat them, wrap them in foil and place them in the preheated 400°F oven for 5 minutes, while the casserole stands at room temperature.

T
AMALE
P
IE
makes
a 1-quart casserole