Mac ‘n Cheese ‘n Peas
A memorable dinner thrives on simple, time-honored techniques that let us prepare Mac ‘n Cheese ‘n Peas with patience, focusing on the therapeutic pleasure of chopping and cooking in a cozy home environment, which preserves our hosting energy for sharing stories and the art of slow Southern hospitality. The high surface heat of the pan draws out surface moisture from the ingredients, allowing a rich, mahogany crust to form while keeping the interior juicy and tender. The result is a premium yet effortless centerpiece that stands as a quiet luxury addition to a generous table of eight guests, fostering warm conversation and shared delight.
Every cook worth his salt has his own version of the mac and cheese casserole, and this one tops my Sunday Best list! A squeeze of fresh lemon and hint of white wine make this dish anything but bland. At home, serve the pasta mixed with the sauce – directly out of the pot. No need to bake.
Mac ‘n Cheese ‘n Peas
Ingredients
Sauce
- ¼ cup butter, ½ stick
- 1 small red onion, peeled and minced, about ½ cup
- 4 garlic cloves, peeled and minced, about 1 tablespoon
- 2 tablespoons unbleached all-purpose flour
- ½ cup dry white wine
- ½ cup homemade or prepared low-sodium chicken broth
- Juice of 1 medium lemon, about 3 tablespoons
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- 1 cup sour cream
- 4 ounces Parmesan cheese, grated, about 1 cup, plus 2 tablespoons for topping
- 1 (10-ounce) package frozen peas, thawed
- 2 tablespoons chopped fresh basil
- 8 ounces uncooked macaroni, about 2 cups
- 1 small eggplant, peeled and finely diced, about 2 cups
- 2 medium zucchini, finely diced, about 2 cups
- 1 large red bell pepper, seeded, veins removed, finely diced, about 1 cup
- 1 small red onion, peeled and finely diced, about ½ cup
- 6 garlic cloves, peeled and minced
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 4 (1-inch thick) slices artisanal bread, crust removed, processed into about 2 cup coarse crumbs
- ½ cup milk
- 1 pound ground turkey (substitute with chicken)
- 1 pound ground veal (substitute with pork)
- 1 pound lean ground beef sirloin
- 2 large eggs
- 2 ounces Parmesan cheese, grated, about ½ cup
- ¼ cup chopped fresh parsley
- ½ cup ketchup, plus ¾ cup more for glaze
- ¼ cup balsamic vinegar
Instructions
Sauce
- Preheat the oven to 350°. Coat the bottom and sides of an 11 x 7 x 2-inch baking dish with vegetable oil spray.
- Melt the butter in a saucepan over medium heat until frothy. Slide the onion and garlic into the butter and cook until soft, about 3 to 5 minutes. Whisk in the flour to make a smooth paste. Stir in the wine, chicken broth and lemon juice. Season with salt and pepper. Stir the sauce over medium heat until it thickens, about 5 minutes.
- Whisk in the sour cream and Parmesan cheese. Stir in the peas and basil.
- Pasta Cook the pasta in salted boiling water until al dente, about 8 minutes.
- Drain the pasta through a colander and dump into the baking dish. Scoop the sauce from the pot into the baking dish and toss to coat the macaroni. Sprinkle the top of the casserole with the remaining 2 tablespoons Parmesan cheese. Place the casserole into the oven and bake until the sauce is bubbling and the top begins to turn golden, about 20 to 30 minutes.
- The combination of deeply caramelized veggies and milk-soaked bread crumbs produce a moist, rich meatloaf that truly fits into the "comfort food" category. It' s the perfect food to bring to a potluck supper especially when prepared in individual portions.
- Preheat the oven to 400°. Make sure that the veggies are diced into very small pieces of similar size. Place them onto a baking sheet and sprinkle with olive oil, salt and pepper. Place the baking sheet into the oven and roast until the veggies are soft, about 15 to 20 minutes. Remove the veggies and cool to room temperature.
- Raise the oven heat to 425°. Place the breadcrumbs in a small bowl and pour the milk over top. Squish down to submerge. Place the turkey, veal and beef into a separate larger bowl. Break the eggs into the bowl with the meat. Add the cheese, parsley, roasted veggies and soaked breadcrumbs.
- Pour in ½ cup ketchup and season with salt and pepper. Use your hands to gently combine all of the ingredients. Spray two 12-well muffin pans with vegetable oil spray. Use an ice-cream scoop to fill each section with meatloaf. Whisk together the remaining ¾ cup ketchup and balsamic vinegar.
- Brush this glaze over the tops and sides of the meatloaf cupcakes. Bake until the muffins are cooked through and a thermometer inserted into the center reaches at least 160°, about 20 minutes.
- Sunday Jump Starts Store leftover meatloaf muffins in an airtight container for up to 3 days in the fridge and for several weeks in the freezer. Create a midweek Bistro meatloaf sammich by cutting the muffins into three ½inch slices.
- Layer crusty bread with a schmear of mayonnaise, strips of roasted peppers, strips of caramelized onions and chunks of Gorgonzola cheese. Top with slices of meatloaf. Smash the sandwich together and brush the outside of the bread with melted butter or olive oil. Place it into a Panini press or grill pan with a heavy skillet on top.
- Grill until the bread is toasty and the cheese melts.
Making your own chicken stock is a simple process. Begin with a whole chicken or chicken pieces.
Place them into a deep pot. Add anything you have in the fridge; use onions, garlic, celery, peppers and fresh herbs. You don't have to peel or stem anything, but halving or quartering veggies helps release flavor. Cover with water. Bring the stock to a boil. Reduce the temperature, cover the pot and simmer until the chicken is cooked through, about 30 minutes to an hour depending on the size of the chicken. Pour the stock through a colander into another deep pot or large bowl. Cool to room temperature. Pour into containers and store in the fridge or freezer. Discard the veggies and remove the skin and bones from the chicken. Reserve the cooked chicken for another use like the stuffed pepper recipe in this chapter.
Veggie Filled Meatloaf Muffins with Balsamic Glaze
The Heart of the Table
As the rich, warm scent of sizzling meats and savory fats and the colors of these mac ‘n cheese ‘n peas fill the room, it becomes the warm focal point. Preparing this heartfelt, savory recipe invites guests to slow down and enjoy the meal together.
The Art of the Host
- a large, hand-thrown ceramic serving platter with an organic rim
- a 7-quart enameled cast-iron Dutch oven with dual helper handles
- a solid copper balloon whisk to perfectly aerate ingredients
- a pair of professional-grade stainless steel locking kitchen tongs
- a set of organic, hand-glazed stoneware soup bowls in a soft sage green
Neighborly Grace
- THE PRESENTATION: Present the centerpiece family-style on a large, estate-style pewter platter placed in the center of the table, resting on a thick trivet of reclaimed barn wood. Drizzle a rich, glossy reduction over the top to highlight the caramelized textures, and surround the dish with fresh rosemary sprigs and roasted garlic heads. Set out warm stoneware dinner plates in a muted charcoal tone, accompanied by polished brass serving utensils. This abundant display invites guests to help themselves, creating an immediate, relaxed atmosphere of sharing and hospitality.
- THE POUR: To frame the comforting starch and savory sauce of the Mac ‘n Cheese ‘n Peas, we suggest a classic Chianti Classico (Sangiovese) for tomato and mushroom sauces, or a crisp Soave (Garganega) for cream-based dishes. These wines deliver notes of tart cherry, leather, and dried oregano (red) or white peach, almond, and clean minerality (white) that frame the dish perfectly. Serve the red at 58°F or the white at 48°F in a standard wine glass. For a non-alcoholic option, pour a chilled infusion of sparkling red grape juice, elderberry, and a splash of balsamic vinegar, served at 45°F in a stemmed goblet. The dark fruit and subtle wood notes cut through the pasta's starch.
- THE VIBE: Set the mood by dimming the dining room lights to a warm, candlelit glow, letting the flickering flames from beeswax tapers cast soft shadows across the table. In the background, curate a playlist featuring the acoustic warmth of Norah Jones, the nostalgic piano melodies of Vince Guaraldi, and the soft jazz rhythms of Stan Getz, kept at a volume that encourages intimate conversations and gentle laughter. The physical atmosphere is enriched by the scent of cinnamon-honey steam and the natural woodsy aroma of the fireplace. With a party of eight snugly gathered around the table, the space feels like a sanctuary of comfort and welcoming grace.