Southern Mac & Cheese
Some days you just need a plate full of southern comfort. Today was one of those days at the Fry house. Hence the delightful dish pictured above! Filling enough to eat as the main entree and versatile enough to serve as a side with just about anything. Thank you Southern Living magazine for the inspiration!
4 slices bacon (preferably hickory smoked), diced
1 bunch scallions, sliced
½ (16-oz) package cavatappi pasti
2 tablespoons butter
1 ½ tablespoons flour
1 cup milk
½ teaspoon dry mustard
¼ teaspoon salt
½ teaspoon black pepper
Dash of red pepper flakes
1 cup aged Cheddar cheese, freshly grated
1 egg yolk
1 cup Gruyere cheese, freshly grated
2 tablespoons heavy cream
¼ cup breadcrumbs
Preheat oven to 375°. Cook bacon in a skillet over medium heat, stirring occasionally, 7-9 minutes. Toss scallions into pan and saute for 1-2 minutes; remove bacon and scallions and drain on paper towels. Leave one tablespoon drippings in pan.
Cook pasta according to package, about 10 minutes. Drain.
Melt butter in skillet with bacon drippings, over medium heat. Reduce heat to medium-low and whisk flour until smooth; cook, whisking constantly, 3 minutes or until thickened. Whisk in dry mustard, next 3 ingredients and 1/2 cup Cheddar cheese, stirring until cheese is melted.
In large mixing bowl, stir together pasta, cheese sauce, half of the cooked bacon and scallions and egg yolk. Stir in the remaining grated cheeses. Spoon mixture into buttered 8-inch cast-iron skillet, and sprinkle with remaining bacon and scallions. Drizzle with cream; sprinkle with breadcrumbs.
Bake at 375° for 35-40 minutes. Let stand 10 minutes before serving.
Southern-Style Collard Greens
Another staple in the south! This post is dedicated to my good friend Jenny P who looooooves herself some Collard Greens...she has been telling me the blog was lacking a recipe for the Greens! They actually are pretty tasty, y'all. You should give 'em a try.
4 slices bacon (preferably hickory-smoked), diced
1 medium yellow onion, diced
3 garlic cloves, finely chopped
1 (32-oz) container chicken broth
1 ½ pound fresh collard greens, washed and trimmed
1/4 cup apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
1 teaspoon pepper
Dash of red pepper flakes
Cook bacon in a large stockpot over medium-high heat, about 7-9 minutes or until crisp. Add onion and saute 8 minutes; add garlic and saute 1 minute. Stir in broth and remaining ingredients. Cook 2 hours on medium-low (or to desired tenderness), stirring occasionally.
Both recipes adapted from Southern Living magazine. Enjoy!