This story started
many years ago this year…
Believe me or not, but few months back I didn’t have a cast iron skillet. Doesn’t sound plausible? I had seen a lot of fantastic recipes and marvelous photographs featuring the iron casts. How the hell was I supposed to make a frittata?
I had made a few attempts to persuade Andrey that an iron skillet was a necessity, but he ignored all my pleas. Indeed, he had quite a reasonable answer that we didn’t have enough space for all this kitchen stuff.
Truth. In fact, we wouldn’t have had such an issue if I hadn’t had all my kitchen props. But getting rid of them wasn’t a solution. At all.
Thus, I came up with a perfect decision. In April, few weeks before my Birthday, I suggested an iron cast skillet to be one of my Birthday presents. I mean, who would ever reject a wish of a Birthday guy, right? That would have been so ruthless.
Yup, besides being hilarious, honest, handsome, gifted, and intelligent guy (not to mention being extremely humble), I could be canny as well.
And that worked!
When I got my first Canadian iron cast I knew I would make mac and cheese in the first place.
Because mac and cheese in a cast iron skillet looks sexy!
I was going to fulfill this ingenious plan in May, but that didn’t happen.
The reason was simple. I couldn’t figure out what kind of mac and cheese I would be making. I don’t choose the simple ways. As a result, May was marked by my thoughts about the recipe. So was the June. I was thinking about making eggplant mac and cheese, but that was a bit boring too. Tomatoes and basil? Rejected because Andrew isn’t fond of roasted tomatoes.
Well, perhaps, I’m not that creative because I didn’t figure out that by myself.
Sure, I didn’t fully follow the recipe, because for me the idea is more important than the recipe.
Should I tell how delicious this Ratatouille Mac and Cheese turned out? Imagine that: sauteed onions, garlic, eggplants, zucchini, and tomatoes. They’re generously spruced up with fresh herbs such as savory, thyme, and rosemary. Instead the classic white sauce I’ve got a simple yet delicious cream cheese sauce. Plus, smoked paprika to accentuate the veggie flavors. And don’t forget the cheese. A lot of cheese. I used mozzarella and smoked cheddar, but other cheeses such as smoked mozzarella would perfectly work.
Yup, a lot of cheese. Don’t judge me, please.
Does this Ratatouille Mac and Cheese sound mouthwatering? If not, add MORE cheese!
End enjoy this gooey goodness.
You deserve that!
What’s your favorite mac and cheese version? What’s the most unusual components you’ve incorporated in it? And lastly, what kind of my strengths I forgot to mention above?:)
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.