Savory Spoonful
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Pasta & Grains

Creamy, cheesy and made to be shared.

Pasta & Grains

Baked Mac and Cheese

Three cheeses, a silky sauce and a golden breadcrumb crust.

What you need

  • 1 lb elbow macaroni
  • 4 tbsp butter
  • 1/4 cup flour
  • 3 cups whole milk
  • 2 cups sharp cheddar, grated
  • 1 cup Gruyere, grated
  • 1/2 cup Parmesan
  • 1 tsp mustard powder
  • 1/2 tsp smoked paprika
  • 1 cup panko breadcrumbs
  • Salt and pepper

Spoonful tip: undercook the pasta slightly, because it keeps cooking in the oven.

How to make it

  1. Cook pasta. Boil macaroni 2 minutes less than the package says; drain.
  2. Sauce. Melt 3 tbsp butter, whisk in flour for 1 minute, then add milk and cook until thick.
  3. Cheese. Off the heat, stir in cheddar, Gruyere, mustard and paprika until smooth.
  4. Combine. Fold in macaroni and pour into a buttered dish.
  5. Bake. Top with panko tossed with remaining butter and Parmesan; bake at 375°F (190°C) for 25 minutes.
Pasta & Grains

Creamy Mushroom Risotto

Patient stirring and a mix of mushrooms deliver restaurant-quality comfort.

What you need

  • 1.5 cups arborio rice
  • 1 lb mixed mushrooms, sliced
  • 5 cups warm chicken or vegetable broth
  • 1 small onion, minced
  • 3 garlic cloves, minced
  • 1/2 cup dry white wine
  • 3 tbsp butter
  • 1/2 cup grated Parmesan
  • 2 tbsp olive oil
  • Fresh thyme and parsley

Spoonful tip: keep the broth warm so the rice never stops cooking.

How to make it

  1. Sear mushrooms. Cook in oil in a wide pan until deeply browned; set aside.
  2. Toast the rice. Soften onion and garlic in butter, add rice and stir for 2 minutes.
  3. Wine. Pour in wine and stir until absorbed.
  4. Add broth. Add warm broth a ladle at a time, stirring, until the rice is creamy and tender, about 20 minutes.
  5. Finish. Fold in mushrooms, Parmesan and butter; rest 2 minutes and serve.
Pasta & Grains

Southern Shrimp and Grits

Creamy stone-ground grits topped with garlicky, bacon-kissed shrimp.

What you need

  • 1 cup stone-ground grits
  • 4 cups water or broth
  • 1 cup milk
  • 4 tbsp butter
  • 1 cup sharp cheddar
  • 1 lb large shrimp, peeled
  • 4 slices bacon, chopped
  • 3 garlic cloves, minced
  • Juice of 1 lemon
  • Hot sauce and scallions

Spoonful tip: stone-ground grits are worth seeking out; they taste like real corn.

How to make it

  1. Cook grits. Whisk grits into simmering water and milk; cook on low, stirring often, for 25 minutes.
  2. Crisp bacon. Cook bacon in a skillet until crisp; leave the fat.
  3. Shrimp. Sear seasoned shrimp in the fat for 2 minutes per side; add garlic and lemon.
  4. Enrich the grits. Stir in butter and cheddar until glossy.
  5. Plate. Spoon shrimp and pan juices over grits with bacon and scallions.