For those of you who had a few too many green beers to honor our beloved St. Patrick, I offer the following comfort food…mac & cheese. My sister sent me this recipe that she got from the Cooking for Baby cookbook from Williams-Sonoma. Pookie made this for mp and mp went ga-ga over it! I did the “adult” version using Gruyere & Fontina cheeses and went ga-ga myself!
(Editor’s note: I went ga-ga after going OMG at the price of Gruyere & Fontina as opposed to good ole cheddar).


11/2 cups broccoli and/or cauliflower florets (small and equal sizes)
12 oz. or 3 cups shredded cheddar cheese (Pookie suggests substituting Gruyere and Fontina for more adult flavor!)
1 cup milk
8 oz elbow macaroni
Parmesan cheese
salt and pepper to taste
Preheat oven to 350.
Boil water in pot on high, reduce to medium high. Add in macaroni and veggies and simmer. Cook until macaroni is al dente and veggies are tender, but not mushy (7-10 minutes). Drain and return to pot.
Heat Milk in sauce pan. Add milk and cheese to macaroni and veggie mixture and stir until mixed. Add Salt and pepper to taste. Stir again.
Pour mixture into lightly greased 8×8 baking dish. Sprinkle parmesan cheese on top. Bake for 10-15 minutes.