hello and happy monday! just took a leisurely walk home with my coat wide open - it's almost 50 degrees out, sunny and gorgeous. just wanted to do a quick post with the recipe from the macaroni i made the other day - i cannot recommend it highly enough - an outfit, and the news that i made the weardrobe top 100!
ha, and i happen to be wearing the same skirt and socks as i am today. anyway, i am beyond flattered to be included in the 100, and i want to send a huge thank you and big love to rich and suz over at weardobe.
and today - i've posted this sweater before, but it was long ago before i had a proper camera and i love it too much to let it fall by the wayside.
could not get a non-blurry photo to save my life. i think one of the lights in my dressing room is out.
sweater: craft and vintage fair, years ago in chicago
skirt: american apparel
socks: american apparel
shoes: oak nyc
headband: vintage, flea market
off to philly this weekend to hang with sam and hopefully do some thrifting - i'm hoping to launch my etsy shop early next week!
and for the dutch macaroni and cheese - very closely adapted from bon appetit. . . (i added more of some, changed a thing here or there, and cooked it longer.)
6-7 tablespoons (3/4 stick) butter, divided
1 cup chopped onion
3-4 garlic cloves, minced
1/4 cup unbleached all purpose flour
3 cups reduced-fat (2%) milk
2 cups (packed) coarsely grated aged Gouda cheese plus 1/2 cup finely grated (about 10 ounces total)
2 cups (packed) coarsely grated Edam cheese, divided
1/4 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
a pinch or two of ground fennel
1 bunch Swiss chard, stems and center ribs removed
12 ounces elbow macaroni
1 1/2 cup fresh breadcrumbs made from crustless sourdough bread
mustard seeds for topping, if you want
Melt 3 tablespoons butter in large pot over medium heat. Add onion; sauté until translucent, about 5 minutes. Stir in garlic, then flour; stir constantly 1 minute. Gradually whisk in milk. Cook, whisking occasionally, until mixture begins to boil, about 5 minutes. Add 2 cups coarsely grated Gouda and 1 cup Edam. Stir until cheeses melt, about 2 minutes. Stir in cayenne and nutmeg. Season sauce with salt and pepper.
Preheat oven to 350°F. Butter 13x9x2-inch baking dish. Cook chard in large pot of boiling salted water until tender, about 1 minute. Using slotted spoon, transfer chard to plate; cool. Reserve pot with water. Squeeze water from chard; chop finely.
Return water in pot to boil. Add macaroni; cook until tender but still firm to bite, stirring occasionally. Drain. Stir macaroni into warm cheese sauce. Place half of macaroni in dish; smooth top. Top with 1 cup Edam cheese, then chard. Top with remaining macaroni mixture; spread evenly.
Melt 4 tablespoons butter. Place breadcrumbs in medium bowl. Drizzle butter over; toss. Add 1/2 cup finely grated Gouda and sprinkle with salt and pepper; toss. Sprinkle breadcrumb mixture over mac and cheese. Sprinkle mustard seeds over, if desired.
Bake mac and cheese until breadcrumbs are golden and edges are bubbling, about 45-50 minutes. Let stand 10 minutes. It gets better every time you stick it back in the oven.