Raisin Pine Nut Macaroni

(Preparation – 25 minutes; Serves – 4)

10 ounces elbow macaroni – or about 5 cups cooked

12 ounces shredded gouda

1 1/2 cups milk

1 cup golden raisins

1 cup coarsely chopped toasted pine nuts

¼ cup cream cheese

1/8 cup milk

2 tablespoons butter

2 tablespoons flour

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper

Cook the pasta according to package directions. While the pasta is cooking make the sauce. Heat the milk –set aside. Make a roux from the butter and flour – melt the butter, and slowly add the flour – stir until the flour turns slightly brown. Slowly add the steamed milk and allow the sauce to thicken. Add the raisins and the nuts, spices and stir well. Then add the Gouda and Cream Cheese. When the cheeses are melted, add the pasta. Make sure the pasta is well coated. Serve, with fresh parmesan, of some more toasted nuts.

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Mac and Cheese is a traditional comfort food for many – we all have our own version of this dish that makes it our own personal recipe. A friend shared this basic recipe with me, and I will soon make it my own. I am forever adjusting the basic mac and cheese to my palate inclination. I don’t even remember my original recipe. And that’s what makes it something we all turn to when we need something quick and easy, with the ingredients we have on hand. This recipe is a bit more adventurous adding raisins to the mix. Raisins, in mac and cheese is new to me – and it is good. Now that I have experimented with it, I’m considering dried apricots, and dried pears too. I always have them on hand. And nuts … well, what about almonds, pecans, and walnuts? Are you bold enough to experiment and come up with some or your own personal favorites?

#macaroni #raisin