So, we after we received our CSA, the first thing I thought when I looked at all of those beautiful vegetables and herbs was, “Wow. I want macaroni and cheese.”
I never claimed to be rational.
It was a really hot evening, the cats were huddled on the bathroom floor, which is the coolest room in the house. The thought of turning the oven on made my stomach twinge. Why do I crave comfort food even when it is close to 90 degrees at 10 p.m.? Then I remembered a fun trick I had worked out this spring – sauteing panko and parmesan in a small pan mimics the crispy coating from baking.
So, we had delicious macaroni and cheese with a lovely side salad.
And I didn’t have to turn the oven on.
No-Bake Macaroni and Cheese With Wild Onions
- 3 wild onion bulbs, greens and root end removed (or half of a small onion, diced)
- 4 tablespoons of butter
- 5 tablespoons of flour
- 2 cups of milk
- 1 tablespoon of Dijon mustard
- 1 tablespoon of worcestershire sauce
- 2 cups of very sharp cheddar cheese
- 1 cup of chopped broccoli florets, either cooked or frozen
- ½ cup of shredded parmesan
- ½ cup of panko breadcrumbs
- Pepper
- ½ package of cooked medium-size egg noodles
Slice the wild onions thinly, and saute with the butter until they’re soft. Add the flour, and stir for 1 minute.
Add the milk, Dijon and Worcester sauce. When the milk is steaming but not quite simmering, add the cheese by handfuls to the milk. Make sure to incorporate all the cheese before adding more.
Pour the egg noodles, cheese sauce and broccoli into a medium sized dish. Mix well to incorporate all of the ingredients. In a very small frying pan add 1 tablespoon of butter, once the butter is hot add the panko and parmesan. Once the panko is brown, top the macaroni and cheese with the panko/parmesan mixture.
Serves four.
