With the rain, that was long in coming here in Southern California, it finally felt a little like winter for us. Something the 80 degree weather we were having (and seem to be having again) just didn’t do. Along with the rain came a desire for comfort food, which made me wonder if Jane Austen liked the same comfort foods we do and I suspect she did. This recipe, modified a bit from the one in the Jane Austen Cookbook, is my kind of comfort food. Personally I don’t care much for ‘regular’ mac and cheese as I am not a fan of melted cheddar. Not sure why, I like it cold, but never developed a taste for it melted. Which makes this one particularly good for me as there is no cheddar in it.
When I make this I use only about a half tablespoon of butter simply because I don’t need the extra fat, but it does give a wonderful flavor to the dish so use the whole amount of butter the first time you make it so you can see how it should taste. To that end, use cream because it makes it very rich and nice, but I use 2% milk under normal circumstances. The first time I made it I sprinkled cheese on top and broiled it, but don’t anymore. For me it doesn’t add much in the way of flavor and, as I am by myself, presentation isn’t so important. The oregano around the edge was just for the picture (it needed color) and I liked the fuzzy, gray-green of the leaves.
After you make it let me know what you think.
I’m giving away a signed copy of Yours Affectionately, Jane Austen this week, so leave a comment for me.