Cooking San Francisco

Easy Macaroni and Cheese

There are so many different recipes for Mac and Cheese out there and many of them are delicious, but this is the recipe we use when we want a homemade Mac and Cheese, and we need it fast. We realize that evaporated milk is not exactly a "whole" food, nor have we found an organic version, but it does dramatically reduce the cooking time so we've decide to make that trade-off. We tested the recipe with whole and low-fat evaporated milk and prefer the low-fat version, since the butter and cheese provide more than enough creaminess. We prefer Whole Foods brand grated cheese.

2 large eggs
1 12 ounce can low-fat evaporated milk
2 tsp salt, divided
1/4  tsp ground black pepper
pinch of nutmeg
1 tsp dry mustard, dissolved in 1 tsp water
1/2 lb elbow macaroni
2 Tbsp unsalted butter
6 ounces sharp cheddar cheese, grated
6 ounces monterey jack cheese, grated

1. Bring 2 quarts of water to a boil in large saucepan.

2. Meanwhile, mix eggs, evaporated milk, 1 teaspoon of salt, pepper, nutmeg, and mustard mixture in a small bowl. Set aside.

3. Once the water is boiling, add remaining salt and macaroni and cook until almost tender. Drain and return to pan over low heat. Add butter and toss to melt.

3. Pour egg mixture over buttered noodles along with cheese. Stir constantly for about 5 minutes. Serve immediately.

Serves: 4

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

Orange-Scented Sweet Potatoes

We love the flavor, color and texture of this delightful root vegetable. The addition of orange juice makes for a brighter-tasting dish and adds a hint of sweetness. We tried two cooking methods for the potatoes: boiling in water, and steaming in a small amount of milk. We preferred the boiling method you see here since it was faster (who has an extra 20 minutes?) and produced a brighter color. More important, there was no discernible difference in taste. If you happen to have carrot juice on hand, you can add use that instead of the milk.

3 large sweet potatoes, peeled and cut into 2-inch chunks
1/4 cup milk
1/4 cup good quality or freshly squeezed orange juice
1 tsp orange zest
2 Tbsp butter
Coarse salt and freshly ground pepper

1. In a large saucepan, cover potatoes with water. Bring to a boil; cook until tender when pierced with the tip of a paring knife, 15 to 20 minutes.

2. Drain potatoes and transfer to large serving bowl and mash with a potato masher. Alternatively, you can put the cooked potatoes through a ricer or puree in food processor for a smoother texture.

3. Add milk, orange juice, orange zest and butter.

4. Season with salt and pepper.

Serves: 4

Prep Time: 10
Cook Time: 20
Total Time: 30