Yeah, this is not revelatory, except taste-wise. I had some leftover wild mushrooms I made the other day, and still a ton of cheese. So this.
Please don`t mind the picture fail, tastes and really looks better than this looks!
This was seriously my favoritest of things to eat as a child. My mom often made the box gratin potatoes which she would kill me for actually saying. She fancies herself more Martha, but as a working mom, she sometimes strayed to the Sandra Lee territory while cooking during the week, at least when it came to the box potatoes gratin (I think she blocks ever making those out from her memory and I hardly blame her). But come holidays, and some Sundays, she would bust these out and ZOMFG, these were the best thing in the world.
So I asked her for the recipe some time back because, for some unknown reason I don`t own any of the books from the Mastering the Art of French Cooking series. I have bought these books as gifts for people, always bookmarking this recipe for the gift recipient, but have never purchased for myself. I even used to justify eating these as a teenager when I stopped eating the meat, despite the fact that they are to be made with beef stock. The are just that good. My recipe now, uses veg stock and they are still that good. So, yeah, I am straying from my menu planning, shocker! But this is worth the stray.
Still fall-like out so it’s time to make mac and cheese. I got this recipe from thekitchn.com and tweaked it. I first made it for the husband at the beginning of the year when I went back to eating dairy and gluten and I liked the lo-fat component to this one. Also I wanted to fool the husband with this. It uses less cheese, and skim milk with tofu as a binder. And it is good. He was fooled and it is now on rotation.
For some reason it calls for 8 oz of silken tofu it is sold in 16 oz quantities. What am i going to do with a half package of silken tofu? Yeah, toss it. That is just dumb. I don’t make smoothies or anything. So. Yeah.
After making it once, I decided to start doubling the Recipe of sauce so I would not waste and it saves some time. The sauce will keep for a week and a half for sure so you can quick come home and make it again the next time.