I have to admit that I first became intrigued with the idea that home cooking could be made even more special by just realizing that by following certain tried and true procedures, truly great things can be achieved.
And so for me, at least in this arena, The Frugal Gourmet's legacy will live on.
One of the dishes I learned from this controversial TV chef was Thomas Jefferson's Macaroni and Cheese. Now, this is not your mama's macaroni and cheese. There is no milk or processed cheese involved here. And this is our version of Thomas Jefferson's creation.
Meanwhile, heat 3 tablespoons of unsalted butter, chopped onion, kosher salt and black pepper in a 350 degree oven.
Mr. Pasta meet Mr. Melted Butter and friends (ooh, isn't Jamie Oliver just too cute?).
And now we begin to add the cheese. Both cheddar and mozzarella. I never add enough for my family's taste, so I am not allowed to do this step.
All I can tell you is that you will have to play with the amounts of cheeses until you come up with something that appeals to you and your family's tastes.
Dear daughter has decided that the pasta to cheese ratio has reached its apex.
After about 30 minutes in a 375 degree oven, the dish is ready for serving.
As you might imagine, this is not a creamy, milk-based macaroni and cheese dish.
But, my family loves this dish, so it is good in our eyes.