DEAR SOS: Mustard Seed Cafe in Los Angeles makes a delicious, creamy macaroni and cheese, which is not on the regular menu but offered as a special. My friends and I would love to have the recipe.
EILEEN J. RITCHIE
DEAR EILEEN: There is enough cheese in this macaroni and cheese to give new meaning to the words "rich and gooey," which often describes this American favorite.
Mustard Seed Cafe Macaroni and Cheese
Active Work Time: 25 minutes * Total Preparation Time: 1 hour
3/4 cup (1 1/2 sticks) butter
3/4 cup flour
4 cups milk
2 cups chicken broth
1/2 teaspoon ground nutmeg
* Melt butter in large skillet over medium-low heat. Stir in flour to make a roux, cooking and stirring 2 to 3 minutes. Add milk and broth. Simmer until thickened and liquid has evaporated, 6 to 8 minutes. Season to taste with nutmeg, cayenne, mustard, salt and pepper.
3/4 pound (3 cups) grated Cheddar cheese
1/4 pound (1 cup) grated Gruyere or Swiss cheese
2 ounces (1/2 cup) grated Parmesan cheese
1 pound macaroni, cooked and drained
1 1/2 cups croutons
* Combine Cheddar, Gruyere and Parmesan cheeses. Stir 3/4 of cheese into hot White Sauce. Pour cheese sauce over cooked macaroni. Pour into 13x9-inch baking dish. Sprinkle evenly with remaining cheese. Crush croutons in food processor and sprinkle evenly over top. Bake at 350 degrees until cheese melts and browns lightly, 35 to 45 minutes.
8 to 10 servings. Each of 10 servings: 639 calories; 1,023 mg sodium; 116 mg cholesterol; 40 grams fat; 43 grams carbohydrates; 27 grams protein; 0.15 gram fiber.
The Pancake Quest
DEAR SOS: After years of searching, I've finally found the best pancakes ever made. They are at the Lake Arrowhead Country Club. I had them every morning during my visit. Could you please obtain the recipe?
DEAR COEAD: This recipe from the country club's chef, Tom Mannion, has the proper balance of ingredients for fluffy, flavorful pancakes. Serve them with your favorite fruit topping or syrup.
Lake Arrowhead Country Club Buttermilk Pancakes
Active Work and Total Preparation Time: 30 minutes
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
2 tablespoons oil
2 1/2 cups buttermilk
* Mix together flour, baking powder, baking soda, salt and sugar in bowl. Beat eggs and add to dry ingredients, along with oil and buttermilk. Blend well.
* Spoon 1/3 cup batter for each pancake onto lightly greased griddle set over medium-low heat. Cook pancakes 3 to 4 minutes per side until light brown.
12 to 14 (6-inch) pancakes. Each of 14 pancakes: 113 calories; 284 mg sodium; 32 mg cholesterol; 3 grams fat; 17 grams carbohydrates; 4 grams protein; 0.05 gram fiber.