Cowboy Lasagne (Trisha Yearwood)

Home Cooking with Trish Yearwood 

Rod and I have been fans of Trisha Yearwood's music for many years and when I first saw her cookbook, I have to admit that I was a bit skeptical. I assumed a celebrity cookbook would be full of pretty pictures (it is), but an overall a disappointment when it comes to the actual recipes (is isn't). I've sampled a half dozen recipes and am pleased to report that this is a splendid cookbook! And it's my favorite kind: Full page photos for almost every single recipe, accompanied by interesting anecdotes and tips from Trisha and her sister and mother.

Last week I decided to try Trisha's Cowboy Lasagne. It's been ages since I've made lasagne, mainly because I've never been quite satisfied with my own recipe. And, back when I was first learning to cook, lasagne always seemed to be an involved and complicated recipe. Now that I've been cooking for over 30 years, I've learned the importance of multi-tasking in the kitchen. Lasagne is really a very simple recipe, as long as you have time for the preparation. (It's certainly not something you want to try to throw together after work!) And Trisha's recipe is worth the time. Rod and I thought it was the best we'd ever tasted. Yes, we went back for seconds! 

Cowboy Lasagne

Trisha's Note:

In my introduction to Georgia Cooking in an Oklahoma Kitchen, I mentioned that Garth had recently asked me about trying to create a heartier, meatier lasagne, and we started experimenting. Here's what we came up with. Remember those old commercials that said, "How do you handle a hungry man?" Well, here's how! Serves 12

1 pound lean ground beef, chuck or round

1 pound sage-flavored sausage

1 medium onion, finely chopped

1 garlic clove, minced

2 Tablespoons olive oil

1 pound sliced pepperoni

1 16-ounce can tomatoes, diced or stewed

1 12-ounce can tomato paste

2 cups water

2 teaspoons salt

1/2 teaspoon pepper

1 Tablespoon dried oregano

16 ounces lasagna noodles

16 ounces ricotta cheese

16 ounces mozzarella cheese, shredded

1 cup grated Parmesan cheese

Preheat the oven to 350 degrees.

In a large, heavy skillet, lightly brown the ground beef, sausage, onion, and garlic in the oil. Be sure to keep the meat chunky, not finely separated, while cooking. Drain the meat. Add the pepperoni, tomatoes, tomato paste, water, salt, pepper, and oregano. Simmer, uncovered, for 30 minutes.

Cook and drain the lasagna noodles according to package directions.

In a 9 x 13 x 2-inch baking pan, spread 1 cup of the prepared sauce. Alternate layers of lasagna, sauce, ricotta, mozzarella, and Parmesan cheeses, ending with  sauce, mozzarella, and Parmesan. Bake for 40 minutes, or until lightly browned and bubbling. Allow the dish to stand for 15 minutes before serving. Cut the lasagne into 3-inch squares and serve.

My notes:

I used Sweet Italian sausage and eliminated the pepperoni altogether.

I accidentally bought a 28-ounce can of tomatoes, which I used, so I reduced the amount of water by 1/2 cup.

I allowed the sauce to simmer for a couple of hours rather than 30 minutes.

I only used half a package of lasagna noodles (9 rather than 18).

I brought the water to a boil and began cooking the noodles prior to preparing the sauce.

I saved a little time by using some of the precooked sausage I had stashed in the freezer for our weekly pizzas.

After draining the cooked noodles, I placed them on a large piece of aluminum foil to cool.

I find it very easy to spread the ricotta cheese on the cooled noodles while they are still on the foil. The noodles stick to the foil nicely so they don't slide around while trying to smooth out the ricotta and yet are easily peeled away from the foil when ready to transfer them to the prepared dish as I'm ready to assemble the lasagne.

Weeknight Bolognese

I love pasta and was looking for something quick and easy to throw together after a long day at work. Tyler Florence has a delicious recipe for bolognese, but it's fairly involved and one that I'd rather make on a cold, rainy weekend. However, Ina Garten's recipe from Barefoot Contessa How Easy Is That? was just what I had in mind.

She writes:

Everyone needs a quick dinner they can throw together during the week. Bolognese is a thick meat sauce that is a staple of northern Italy. It's always made with beef, tomatoes, and cream and I've added oregano, red pepper flakes, and basil to give it lots of flavor. It's the perfect stick-to-your-ribs dinner on a cold night.

I say it's perfect for any night. Even a hot summer night!

2 Tbsp. good olive oil, plus extra to cook the pasta

1 lb. lean ground sirloin

4 tsp. minced garlic (4 cloves)

1 Tbsp. dried oregano

1/4 tsp. crushed red pepper flakes

1 1/4 cups dry red wine, divided

1-28 oz.  can crushed tomatoes, preferably San Marzano

2 Tbsp. tomato paste

Kosher salt and freshly ground black pepper

3/4 lb. dried pasta, such as orecchiette or small shells

1/4 tsp. ground nutmeg

1/4 cup chopped fresh basil leaves, lightly packed

1/4 cup heavy cream

1/4 cup freshly grated Parmesan cheese, plus extra for serving

Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.

Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.

While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.

Serves 4 to 5

My Notes:

Since I used ground chuck instead of lean sirloin, it wasn't necessary to use the olive oil to brown the meat. After it finished cooking, I drained the fat before adding the spices.

I used a medium-sized stockpot rather than a skillet.

Rather than open a can of tomato paste for just a couple of tablespoons, I use this:

Even though it's double concentrated, I still use the specified amount.

I reduced the amount of salt and pepper by half and omitted the red pepper flakes.

I forgot to toss the sauce with the Parmesan and pasta before serving, but it didn't matter. My husband and I both loved the flavor of this bolognese, so I'm sure I'll have plenty of opportunities to try it Ina's way.

Kid Friendly Pad Thai

1 Tbsp. sesame oil
2-3 cloves garlic
1/2 pound firm tofu, diced 1/4 inch
2 Tbsp. tamari
1/3 cup all natural peanut butter
1/4 cup honey or maple syrup
1/8 - 1/4 cup water
1 1/2 tsp. brown rice vinegar
1 large sweet red pepper, diced fine
1 small-medium zucchini, diced fine
1/4 cup peanuts, coarsely chopped
1/2 pound dry linguine, cooked
1/4 cup chopped fresh chives or scallions
sea salt and pepper to taste
Fresh limes

Heat the oil in a saute pan. Add the tofu, a little salt and pepper, saute for 10 minutes on medium-high heat, stirring often. You want it nice and brown. Add the garlic in the last minute or two of cooking.

Meanwhile, combine the tamari, peanut butter, honey and vinegar. Mix until smooth, add water to thin the sauce a little.

Pour half of the sauce into the pan with the tofu. Add the other vegetables and cook for 3-5 minutes. You're not cooking the veggies too much, because they are diced small and will cook super fast. You're almost just getting them and the sauce hot. Once cooked, add this mixture to the cooked linguine, tossing gently with tongs. Add the remaining sauce, chopped peanuts and chives. Toss a little more. Squeeze a little fresh lime juice over the top and serve.

Yield: 4 servings

I found this yummy recipe on Heather's blog and it's become a favorite of ours.

Notes: I'm not a big fan of tofu, so I decided to use shrimp, scallops and boneless, skinless chicken breasts instead. (You can use any combination of these three ingredients.) Of course, you need to adjust the cooking time, depending on the size of your scallops and chicken pieces. Shrimp cooks very quickly (3-4 minutes), so be careful not to over cook them or they'll taste rubbery.

I use honey (instead of maple syrup) and prefer a little less than the recipe calls for. I also use regular peanut butter. One time I didn't have any tamari, so I used soy sauce. It honestly don't know if I could tell the difference.

Beef Ravioli in Basil-Cream Sauce

1 (24-oz.) package frozen beef ravioli
2 Tbsp. butter
1 (8-oz.) package sliced fresh mushrooms
3 green onions, chopped
2 garlic cloves, minced
1 tsp. dried Italian seasoning
1 (10-oz.) can diced mild tomatoes and green chiles, drained
2 Tbsp. chopped fresh basil
1 cup whipping cream
1/2 cup grated Parmesan cheese
1/2 tsp. salt

Prepare ravioli in a large Dutch oven according to package directions; drain and keep warm in separate dish.

Melt butter in Dutch oven over medium-high heat. Add mushrooms and next 3 three ingredients; saute 6 minutes. Stir in tomatoes and green chiles, basil, and cream; bring to a gentle boil. Reduce heat, and simmer (uncovered), stirring occasionally, 5 minutes. Stir in cheese, salt and ravioli, tossing to coat.

Yield: 4 servings
Prep: 10 minutes
Cook: 15 minutes

Notes:

This is such a delicious recipe. I like to sprinkle a small handful of toasted pine nuts on each serving. I've also added pan-seared shrimp and scallops when I've wanted a heartier meal. I usually substitute the beef ravioli with cheese-filled when adding the seafood.

Recipe discovered in Southern Living Christmas Cookbook: All-New Ultimate Holiday Entertaining Guide

Capellini with Shrimp and Creamy Tomato Sauce

3 Tbsp. olive oil
1 lb. large shrimp, peeled and deveined
3 large garlic cloves, minced
1/4 tsp. dried oregano
1/2 cup sweet (red) vermouth
1 (14- to 15-oz) can diced tomatoes, drained
3/4 cup heavy cream
1/2 tsp. fresh lemon juice
1/2 lb. capellini (angel-hair pasta)

Bring a large pot of water to boil. Cook capellini according to package directions, until al dente. Drain and set aside.

While pasta is cooking, heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes total. Do not overcook! Remove shrimp from pan and set aside.

Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet. Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice.

Return shrimp to sauce and cook just long enough to heat. Serve over hot pasta.

Yield: 4 servings

Notes:

I added some large scallops (halved) to this dish, searing them along with the shrimp. This is a very quick and delicious meal. All you need to add is some crusty French bread and a crisp green salad.

Original recipe from Gourmet magazine (Paul Grimes)

Pasta with Sausage and Cream Sauce

1/4 cup butter
1 1/2 pounds sweet Italian sausage, casings removed
2 cups heavy cream
1 cup dry white wine
1 Tbsp. minced fresh Italian parsley
1/2 tsp. nutmeg
1/2 cup freshly grated Parmesan cheese
12 oz. pasta, cooked al dente and drained


1/2 cup freshly grated Parmesan cheese
1 Tbsp. minced fresh Italian parsley

In a large skillet, melt butter. Stir in sausage and fry until brown. Remove sausage and drain grease. Return sausage to skillet and stir in cream, wine, 1 tablespoon parsley, nutmeg and 1/2 cup Parmesan. Simmer for 3-4 minutes

Cook pasta according to package directions. Drain and place pasta in heated serving dish. Stir in 2 tablespoons of sausage mixture and remaining 1/2 cup Parmesan. Toss until pasta is coated. Pour remaining sausage mixture over pasta. Sprinkle with 1 tablespoon parsley.

Yield: 6 servings

Notes:

This is excellent on basil-flavored fettuccine. I've added sautéed asparagus, mushrooms and tomatoes to the mixture, as well. I don't bother with the heated serving dish.

Adapted from Creme De Colorado Cookbook

Roasted Shrimp & Orzo

Kosher salt
Olive Oil
1/2 lb. orzo (rice-shaped pasta)
1/4 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
1 lb. shrimp, peeled and deveined (16-18 count)
1/2 cup minced scallions, white and green parts
1/2 cup fresh dill
1/2 cup chopped fresh flat-leaf parsley
1/2 hothouse cucumber, unpeeled, seeded, and medium-diced
1/4 cup small-diced red onion
1/4 lb. good feta cheese, large-diced

Preheat oven to 400 degrees.

Fill a large pot with water, add 1 tablespoon salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5-6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 1 teaspoon salt, and 1/2 teaspoon of pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Serves 3-4

Note: This is half the original recipe (which serves 6). I would strongly recommend either omitting the red onion or reducing the amount, as this has far too much onion. I'm not even sure if you need the red onion with the scallions. The herbs seemed a bit overwhelming, too, so adjust to your own preference. I used a basil-tomato flavored feta.

Modified from original recipe in Barefoot Contessa At Home Cookbook.

Seafood Pasta

2-3 green onions, chopped
8 oz. button mushrooms, cleaned and sliced
2 garlic cloves, minced
2 Tbsp. olive oil
1 large tomato, seeded and diced
1 cup half-and-half
1 Tbsp. flour
1/4 tsp. salt
1/2 Tbsp. tomato paste (optional)
1/4 cup dry white wine
2 Tbsp. butter
1/2 pound bay scallops, drained
1/2 pound large shrimp, peeled and deveined
8 oz. angel hair pasta
Grated Parmesan cheese

Bring a large pot of water to boil for pasta.

While water is heating, sauté onion, mushrooms and garlic in hot oil in a large skillet over medium heat until tender. Add tomatoes and cook for 2-3 minutes.

Stir the half-and-half and flour together in a measuring cup. Add to vegetable mixture, along with the wine, salt and tomato paste (if desired).

Start cooking the angel hair pasta.

In a separate skillet, sear scallops and shrimp in 1-2 Tbsp. butter for 2-3 minutes. Add to vegetable mixture and continue to gently simmer until the pasta has finished cooking.

Drain pasta and gently toss with seafood mixture. Sprinkle with Parmesan cheese, if desired.

Serve with hot, crusty French bread and a green salad.

Notes: I have no recollection of where I found this recipe. It's gone through several transformations over the years. The original recipe didn't include shrimp, mushrooms, tomato paste or wine. In addition to these modifications, I added the searing step. I use a white zinfandel, but any dry white wine would be fine. A couple of squeezes of fresh lemon juice would also be good.

Lemon Chicken with Rosemary Orzo

2 medium zucchini
3 plum tomatoes
1 Tbsp. olive oil
1 lb. boneless skinless chicken breasts, cut into 1-inch strips
1 tsp. paprika
1 1/2 cups orzo
1 large shallot, minced
2-3 garlic cloves, chopped
1 (14-ounce) can chicken broth
1 medium green bell pepper, chopped*
2/3 cup dry white wine
2 Tbsp. lemon juice
2 Tbsp. capers*
1 1/2 Tbsp. chopped fresh rosemary, or 1 1/2 tsp. dried rosemary
1/2 tsp. salt
Paprika to taste

Cut the zucchini lengthwise into quarters; cut each quarter crosswise into slices. Cut the tomatoes into quarters and slice. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and 1 teaspoon paprika and mix well.

Stir-fry for 3 to 4 minutes or until the chicken is brown. Stir in the orzo, shallot and garlic. Stir-fry for 1 minute or until light brown. Stir in the broth and cover. Bring to a boil; reduce the heat.

Simmer for 5 to 8 minutes or until the orzo is al dente and most of the liquid has been absorbed. Fold in the zucchini, tomatoes, bell pepper and wine. Simmer, covered, for 5 minutes or until the vegetables are tender-crisp and the pasta is tender; do not overcook the vegetables. Stir in the lemon juice, capers, rosemary and salt and sprinkle with paprika to taste just before serving.

Serves 4

*Notes: I prefer red, yellow or orange bell peppers, as they are a bit sweeter than green bell peppers. I don't care for capers and didn't miss them one bit!

This is such a delicious and easy meal. Next time around, I think I'll toss in a half pound or so of shrimp. Yum!

Original recipe adapted from Colorado Colore: A Palate of Tastes

Mediterranean White Bean Soup

3 links Sweet Italian Sausage (casings removed)
1/8 cup olive oil
1/2 medium-size onion, chopped
3 cups fresh tomatoes, chopped
8 oz. fresh mushrooms, diced
1 cup small bow-tie whole grain pasta (uncooked)
1/4 cup fresh parsley, chopped
1 can Great Northern beans
1/2 tsp. salt
1/4 tsp. black pepper
3 cups water
pinch cayenne pepper

Remove sausage from casing and brown meat in a medium-size dutch oven, breaking up into bite-size pieces. Drain sausage on paper towels and set aside.

Heat olive oil in dutch oven and sauté onions and tomatoes over medium-high heat for 5-7 minutes. Add remaining ingredients (including cooked sausage), reduce heat to medium-low, cover, and simmer for 20-40 minutes.

Serve with fresh grated parmesan cheese.

Adapted from original recipe found in Gary Null's Power Foods: The 15 Best Foods for Your Health

Salmon Pasta

Click to enlarge

8 oz. farfalle pasta (bow-ties)
2 tablespoons olive oil
2 tablespoons pesto
2 tablespoons butter
3/4 lb. fresh salmon fillet, boned, skinned and julienned
1/4 cup all-purpose flour
3-4 green onions, sliced with some tops
1/4 cup dry white wine or dry vermouth
1 cup heavy cream
1 teaspoon capers (optional!)
1/2 teaspoon dried dill weed (or 1 teaspoon fresh)
1 tablespoon minced fresh parsley (optional)
Salt and freshly ground pepper, to taste
Lemon wedges

In a large pot, cook pasta al dente, according to package directions. Drain, return to pot and toss to coat with 2 tablespoons olive oil and 2 tablespoons pesto. Cover to keep warm.

While pasta is cooking, dust salmon with flour. In a large skillet, heat 2 tablespoons of butter over medium high heat. Add salmon and onions; sauté for 3 minutes. Add wine, cream, capers, dill weed and parsley. Simmer to reduce and thicken sauce, about 5 minutes.

Add salmon mixture to pasta and toss gently. Salt and pepper to taste. Transfer to a warm serving dish. Garnish with lemon wedges and parsley sprigs. Serve immediately.

Yield: 4 servings

Delicious with Caesar salad and garlic/rosemary bread.

Notes: I had a package of Seabear Wild King Smoked Salmon that I combined with some leftover cooked salmon. I didn't need to dust the salmon with flour (since it was already cooked), but went ahead and sprinkled a couple of tablespoons into the sauce to help thicken it a bit. We don't care for capers and didn't miss them. I didn't have any parsley, so I left that out as well. (I assume the recipe calls for flat-leaf "Italian" parsley and not the curly variety.) Next time around, I think I'll add a couple of tablespoons of fresh-squeezed lemon juice to the sauce. Some blanched asparagus tips and sautéed mushrooms would also be a nice addition.

Recipe adapted from San Juan Classics Cookbook

Indonesian Bamie

1 package (8 oz.) vermicelli, broken in half
Boiling salted water
5 Tbsp. vegetable oil
2 cloves garlic, minced or pressed
½ tsp. crushed red pepper
1 flank steak (about 1 lb.), cut across the grain into 1/8-inch-thick slices
½ pound medium-sized raw shrimp, shelled, deveined
2 green onions (including tops), cut diagonally into ½-inch slices
2 cups coarsely shredded green cabbage
1 cup each sliced (about ¼ inch thick) leeks and celery
¼ cup soy sauce

Following package directions, cook vermicelli in large pot of boiling salted water until al dente; drain, rinse with cold water, and drain again. Set aside.

Place a wok or wide frying pan over high heat. When pan is hot, add 2 tablespoons of the oil. When oil begins to heat, add garlic and pepper and stir once. Add steak and stir-fry for 1 minute. Add shrimp and stir-fry until shrimp are opaque and steak is browned but still pink inside (about 30 seconds). Remove from pan.

Pour 2 more tablespoons oil into pan; add onions, cabbage, leeks, and celery. Stir-fry vegetables until tender-crisp (about 1½ minutes). Add cooked vermicelli, remaining 1 tablespoon oil, and soy sauce; stir-fry for 1 minute.

Return meat/shrimp mixture to pan and continue stir-frying until almost all liquid has evaporated.

Makes 4-6 servings

Note: Angel hair pasta may be used instead of vermicelli. Steak might also taste good if it’s been grilled instead of stir-fried. Be sure not to over-cook either the steak or shrimp. Bean sprouts and/or broccoli might be a nice addition.

Recipe from Sunset Quick Meals with Fresh Foods

Linda's Greek Chicken Pasta

1 pkg. of either chicken tenders or boneless, skinless chicken breasts (I use the latter)
2 Tbsp. olive oil (or Greek Feta salad dressing, if grilling)
Dash or two of Italian herb seasonings
¼ cup of olive oil
3 minced cloves of garlic
½ each zucchini and yellow squash
1 ½ Tbsp. Italian herb seasonings
1-2 fresh tomatoes, chopped (not too small)
Fresh mushrooms, sliced (as many as you want)
Pasta of your choice (I used bowties)
Grated mozzarella (about 1 cup)
Parmesan cheese
Feta cheese (I used Basil & Sundried Tomato Feta Cheese), cut into cubes or crumbled
Sliced black olives (optional)
Marinated artichoke hearts (optional)
Salt & pepper

Cut the chicken tenders and sautee them in 2 tablespoons of olive oil in a large skillet. Add a few dashes of Italian herb seasonings and stir until chicken is brown and done. Remove from heat and set aside.

OR

Marinate chicken breasts in Greek Feta (or Italian) salad dressing and grill until done (6 minutes per side, medium heat). Slice into large chunks.

Start water for pasta and beginning cooking per manufacturer’s directions.

In the skillet used for chicken, cook garlic in ¼ cup olive oil until lightly brown.

Add zucchini, squash and mushrooms; add 1 ½ tablespoons of Italian herb seasonings. Cook until vegetables are tender. Add tomatoes and diced feta cheese, but not until a few minutes before serving so they don’t get overcooked.

After draining the cooked pasta, put back in somewhat cooled pot and sprinkle with mozzarella cheese.

Add cooked/grilled chicken pieces to pasta.

Add sliced black olives, artichoke hearts, salt & pepper.

Put in pretty serving dish, top with cooked vegetables and sprinkle with parmesan cheese.

This recipe comes from one of my dearest friends (and a great Mahjong player), Linda Thomas.

Macaroni & Cheese

2 + 3 tablespoons unsalted butter (or margarine), plus about 1 tablespoon for casserole dish
4 slices good-quality white bread, crusts removed, torn into ¼-to-½-inch pieces
2¾ cups milk
¼ cup all-purpose flour
1 teaspoons salt
2¼ cups (about 9 ounces) grated sharp white cheddar cheese
1 cup (about 4 ounces) grated Gruyere
2 cups dry elbow macaroni

Fill a large pot with water. Bring to boil. Add macaroni – don’t cover with a lid; cook 1-2 minutes less than manufacturer’s directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well.

While pasta is cooking, grate both cheeses. Set aside.

Using 1 tablespoon of butter, grease 1½-quart casserole dish and set aside.

Melt 2 tablespoons butter in microwave . Cut crusts off bread slices and discard. Tear bread into bite-size pieces. Pour some of the melted butter into a large bowl. Toss bread pieces in melted butter, adding the rest of the melted butter as you work. Set aside.

In a medium saucepan set over medium heat, heat the milk. Be careful not to scald the milk. It should not boil!

In a separate high-sided pan/skillet, melt remaining 3 tablespoons butter over medium heat. When the butter bubbles, add the flour. Using a flat-bottom whisk, cook, stirring for 1 minute.

Slowly pour the hot milk into the pan with the butter and flour. Continue whisking until the mixture bubbles and becomes thick (2-3 minutes).

Remove the pan from the heat. Stir in the salt, cheddar cheese, and Gruyere cheese. Dump cooled macaroni into the pot you cooked it in. Pour in the cheese sauce and stir to coat all the noodles.

Pour the noodle-cheese mixture into the buttered casserole dish. Scatter breadcrumbs over the top.

Cover and refrigerate until ready to cook.

When you’re ready to cook the dish, remove from frig about while the oven preheats to 375 degrees. Bake, UNCOVERED, until browned on top, about 30-45 minutes.

Serves 6-8

Notes: I prefer to use 2% milk for this recipe. I also use Oroweat's Country White bread for the breadcrumbs. Excellent with ribs or spiral-baked ham.

Recipe from Martha Stewart’s Favorite Comfort Food: Classic Favorites and Great New Recipes