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Fine meals from one pot

The Baltimore Sun

The Really, Truly, Honest-to-Goodness One-Pot Cookbook

By Jesse Ziff Cool

One Dish Meals

By the Culinary Institute of America

Lebhar-Friedman Books / 2006 / $35

Brought to you by the well-known culinary school, this book offers more than 150 recipes for one-dish meals. The dishes include soups, stews, braises, pastas, baked dishes, sautes, stir-fries and light fare, with recipes ranging from the simple favorites to more elaborate meals.

We tried the vegetable lasagna; be sure to set aside plenty of time in the kitchen if you choose to make this recipe. Between peeling, slicing and sauteing the vegetables and preparing a tomato sauce the book recommends, prep time ended up being more than two hours.

The outcome, though, was a warm and satisfying dinner that tasted just as yummy as leftovers the next night.


Smoky Macaroni and Cheese

Serves 4 to 6

1 pound macaroni or other dried shaped pasta

1 tablespoon olive oil

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

3 cups whole milk

1 cup heavy cream

3/4 teaspoon dry mustard

3/4 teaspoon sweet paprika

1/8 teaspoon ground nutmeg

2 cups (8 ounces) shredded aged cheddar cheese

1 cup (4 ounces) shredded smoked cheddar cheese

3/4 cup (3 ounces) grated Asiago cheese

salt and freshly ground white pepper to taste

In a large, heavy pot, cook the pasta in salted boiling water until al dente, 8 to 10 minutes. Drain in a colander and rinse under cold running water. Transfer to a large bowl, toss with the olive oil, and set aside.

In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 2 to 3 minutes, or until it bubbles. Combine the milk and cream and very gradually whisk it into the pot.

Reduce the heat to low and add the mustard, paprika and nutmeg, then the cheeses, one handful at a time, whisking constantly to make a smooth sauce.

Return the cooked pasta to the pot and mix well with the sauce. Season with salt and pepper. Serve immediately or, if using an ovenproof pot, preheat the broiler and broil 4 to 6 inches from the heat source for 3 to 4 minutes, or until lightly browned and crisp.

To serve, put the pot on a trivet on the table with a large serving spoon alongside or serve in warmed shallow bowls.

From "The Really, Truly, Honest-to-Goodness One-Pot Cookbook"

Per serving (based on 6 servings): 863 calories, 33 grams protein, 51 grams fat, 29 grams saturated fat, 69 grams carbohydrate, 4 grams fiber, 151 milligrams cholesterol, 541 milligrams sodium

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