Going “Swiss” on a classic….

If there’s one thing Matt knows about me, it’s that I have a love for certain foods.

Pickles, Fried Chicken, Sushi, Mashed Potatoes, Cauliflower, a nice rare Steak, Fresh Berries, and most importantly…..Macaroni & Cheese.

I know, not all my options are exactly healthy, per se, but I love my comfort foods just the same. There’s a decadence in them that I only indulge in when I am in need. (i.e., womanly issues, long day at work, etc.) I’m not one to reach for mountains of chocolate. I’m more the one to reach for a nice heaping bowl of mashed potatoes or homemade mac….and sometimes the occasional delivery of sushi.

But Macaroni & Cheese can occasionally get boring, so playing with the flavor combinations are quite fun when you get the chance.

For Valentine’s Day, Matt and I are not big on going out and spending an exorbitant amount of money on a meal we can make at home. No. In fact, we prefer to cook that decadent meal in the comfort of our home.

I had been toying around with the idea of a Bacon & Swiss Mac & Cheese for a while now. While I’m not a fan of cold Swiss (like my husband with a roast beef sandwich), melting it has yielded some tasty meals, namely Chicken Cordon Bleu. So why not to Macaroni & Cheese as well?

Adding the shredded Swiss to the roux and milk mixture proved to be a delicious change: the bite of Swiss was tempered with grated Parmesan cheese and the saltiness of the bacon. The combination provided decadent flavors to a rather inexpensive meal. (And Swiss is a nice alternative to Gruyere, which can run you about $30/lb….indulge only when it will make or break the dish!)

Sometimes our favorites need a little bit of a facelift….and the result can be quite delicious!

Enjoy!

~ Jenny V


 

baconswissmaccheese

Jenn’s Bacon Swiss Macaroni & Cheese

1 box elbow macaroni

1 package shredded Swiss cheese

1/4 – 1/2 cup grated parmesan cheese

2 1/2 – 3 cups milk

2 Tablespoons butter

1 – 2 Tablespoons flour

1/2 package bacon, cooked until crispy and chopped into bits

1/2 cup panko bread crumbs

1/8 block Velveeta, cubed

Salt

Pepper

Directions:

1) Prepare pasta to “al dente”. Drain well and place in large glass baking dish. Sprinkle almost all bacon over the pasta and save a little bit for topping, probably around 1-2 Tablespoons.

2) Pre-heat oven to 350 degrees. In saucepan on medium heat, combine butter and flour to create a roux, then gradually add in milk. When milk starts to thicken, add in Swiss , Parmesan, and Velveeta, stirring until cheese has melted. Add in salt and pepper to taste. Once at desired flavor, remove from heat. (**Save a little bit of Swiss and Parmesan for topping**)

3) Pour sauce mixture over macaroni & bacon, mixing thoroughly until sauce coats all pasta. Sprinkle remaining cheese, bacon, and bread crumbs over the top, then bake in oven for 30-40 minutes. Remove and serve.

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For the love….

In honor of Valentine’s Day (which is now over and will be replaced with half-price off candy day), I would love to talk about little bit about that amorous holiday….and food, starting with a quote from a chef that Matt and I love watching.

It was Jacques Pepin who said it best:

I would advise people to cook for the right reason: for love.

Pepin truly grasped that cooking was more than just about the necessity to feed ourselves. There’s a passion to be discovered, the way certain ingredients meld with other ingredients, the mathematical equation of a great meal, and most important: being able to share that with someone special. (Even if that special person is yourself.)

Matt and I share many great meals, even with our friends and family. I know not everyone appreciates that we are prone to taking pictures of our food, but it’s my style, it’s who I am. I take pictures of our creations (sometimes the creations of others that look just as amazing), and love the feedback! What’s even funnier is that Matt knows I love to do this and is the one to encourage the picture-taking before I forget to, especially when he has taken that first bite and I’m still making mine look perfect. (Sorry, force of habit to add that little dash of parsley, basil, parmesan, etc. to give it that “pop” factor.)

And the meals are not always perfect, but in the end we can always pull something fun together. I absolutely adore the way he pushes for simple meals with few ingredients and I want to add just one more thing that absolutely complements the dish. Sometimes I get my way and sometimes not so much. (With great passion in the kitchen, it can lead to an argument or two on who is leading this meal prep.)

But the love is there….and it’s especially in the leftovers.

Because when I get to bring last night’s meal to work and eat that for lunch, I’m still tasting the love behind it all. Whether it be as simple as grilled chicken with a salad or a more complicated Zuppa di Pesce, I know that my husband wanted to make sure that I had the most delicious lunch for the next day. (In fact, he even asks me to call him at lunch just to tell him how much I enjoyed my meal…and as a nice reminder that later on that day we are going to get to make another great meal.)

I have been filling my time with that love, so I have plenty of new dishes and stories to share with you readers.

So stay tuned and as always….enjoy!

And to all of you….I hope you had a wonderful Valentine’s Day, whether it be with your spouse, just you, with friends, and anything in between. While I encourage you to share love all year round, a holiday dedicated to love can’t be that bad either.

~ Jenny V