I’m going to post recipes for both dishes here not because I’m that lazy but because both are simple recipes that don’t require much direction and because I enjoyed them together for supper and am thinking you might like to as well so you’re getting a 2-for-1 tonight! The idea for a meatless supper was more a necessity than anything else since the country ham is gone, the pork sausage used up, and the chicken on hold for tomorrow! The idea was a sound one, however, as with these two dishes I had a satisfying and filling supper on the table in just 45 minutes. All I needed was the last two biscuits from yesterday drizzled with honey and it was supper time!

The macaroni, as found in my “Missouri to Maui’ cookbook adapted from James Villas wonderful recipe collection, “My Mother’s Southern Kitchen”, has evolved into my only mac-n-cheese recipe of late. The creaminess of the custard is a great contrast with both the sharp cheddar and the chewy al dente texture of the macaroni. So many mac-n-cheese dishes are heavy with flour-based sauces that overwhelm the elemental flavors of the macaroni and the sharp cheese but this simple custard allows those two ingredients to star equally here. Do buy a block of good sharp cheese and slice it thin; no using prepackaged rubbery cheese for this dish. There’s nothing easier and nothing that nets you so much bang for your buck.

James Villas’ mama also supplied the recipe for tonight’s Gingered Carrots. A simple prep for the carrots then boiling them until fork tender. Drain then return them to the sauce pot and toss in the flavorful ginger and fruit juice glaze. I used both fresh orange and lemon juices tonight because that is what I had and love the tanginess of the glaze balanced with the plain carrots. The glaze is plentiful so serve it liberally. You can make the glaze for the carrots as the macaroni bakes and you’re done! Lots of “stick to your ribs” goodness here for another chilly winter night.  Add biscuits!

 Custard Baked Mac-n-Cheese

Ingredients

1/2 pound elbow macaroni
Salt
1-(8 oz.) block New York State sharp cheddar cheese, very thinly sliced (not grated)
2 large eggs, beaten
1/2 cup milk plus a little more
Paprika

Directions Preheat oven to 350. Cook the macaroni in salted water according to package directions and drain in colander. Arrange half the macaroni in a 2-qt casserole. Place half the cheese over the top and arrange the remaining macaroni over the cheese. In small bowl, beat the eggs with 1/2 cup milk; pour over the casserole. Top with the remaining cheese slices and add just enough milk to cover all the macaroni but not the top layer of cheese. Sprinkle lightly with paprika then bake until the custard is firm and the top browned, 20-30 minutes. Cool slightly before cutting into squares or scooping into bowls for serving.

Gingered Carrots

Ingredients
1 lb. carrots, peeled, cut 1/2-inch rounds
1 T. butter
1 T. sugar
1 tsp. cornstarch
1/2 tsp. salt
1/2 tsp. ground ginger
Black pepper to taste
1/2 cup fresh orange juice
Chopped fresh parsley for garnish

Directions Place carrots in a saucepan with enough water to cover, bring to a boil, reduce heat slightly, and cook til the carrots are just tender, about 8-10 minutes. Drain the carrots in a colander. In a medium saucepan, melt the butter, then add the sugar, cornstarch, salt, ginger, and pepper and stir well. Add the orange juice stirring, bring to a boil, and cook until thickened, about 1 minute, stirring constantly. Add the drained carrots and stir until well coated with the glaze. Garnish with chopped fresh parsley.