Before Elizabeth went on maternity leave, she and Chef and cookbook author Robin Asbell created an easy and tasty dinner recipe. If you are using a mac and cheese mix to save time, try this. It cooks in 10 minutes on the stovetop.
Makes 4 cups
1 1/2 cups whole milk
1 1/2 cups water
1/4 cup minced onion
1/2 teaspoon salt
8 ounces macaroni, 2 cups
1/2 cup frozen peas
4 ounces sharp cheddar cheese, shredded
1/2 cup shredded parmesan cheese
Place milk, water and onion in a 4 quart saucepan over medium-high heat. Bring to a full boil, then stir in the macaroni. Stir and bring to a boil, then reduce to keep at a simmer. Stir frequently for 10 minutes. Start testing the pasta. When just al dente, stir in the peas, and when they are heated through, stir in the cheese and keep stirring until melted and creamy. Serve hot.
Makes about 2 cups
1/2 pound carrots (about 4 large carrots), peeled and shredded
1 medium scallion, chopped
1/2 cup dried cranberries
2 tablespoons fresh lemon juice
1 tablespoon honey
1 pinch salt, to taste
(Use the shredding disk of your food processor to shred the carrots, it saves time.) Place the shredded carrots, scallions and cranberries in a large bowl. In a cup, stir the lemon juice, honey and salt, then pour over the carrot mixture. Toss to mix well. This gets better as it sits, so let it marinate for a while, if you have time, or transfer to a storage container and refrigerate, tightly covered, for up to 4 days.