We invited Le Parret over for a casual lunch of chicken, macaroni and cheese. You should have seen the effort he made to remain polite when he saw me frying the chicken, distaste written all over his face. When I put it on the table, all crispy and brown, he faintly admitted that the chicken might be edible, although it was certainly not the French way of preparing chicken. After the first bite, he grudgingly conceded that it was fabulous and had two more pieces 😀 On one hand he gets on my nerves but on the other hand you want to applaud his insistence on quality food. France is gradually following in the footsteps of America the Great in a quest for food that is abundant, cheap, fast and filling, no matter how it’s grown, treated and raised. M. Parret would die first or, at least, lose a lot of weight before he would accept this kind of compromise. So that’s why I continue to give him my food 😉
This is my favorite way to make macaroni and cheese; 3 cheeses, creme fraiche, onion, bell pepper, elbow macaroni and bread crumbs. Never fails.
Over the last year I’ve had this insatiable craving for watermelon. Could this be a black thing?
Anyway, I mixed yellow and red watermelon with blueberries. Nice.
Macaroni and Cheese
1 red bell pepper, diced
2 tbsp butter
1 lb small elbow macaroni, cooked
1/2 cup reblochon cheese, grated
1/2 cup beaufort cheese, grated
1 cup comte cheese, grated
1 1/2 cup creme fraiche
Saute the onion and bell pepper in the butter until the onion is soft, then toss with the hot macaroni. Add the reblochon, the beaufort, 1/2 cup of the comte and the creme fraiche. Stir to blend well. Pour the mixture into a baking pan and top with the rest of the comte, then the bread crumbs.
Bake in a 425 F oven for about 30 minutes.