Macaroni and Cheese with Zucchini and Tomato Gratin

I have no pictures or clever things to say today. I was up until 5:30am with the baby Sunday night/Monday morning (my sweet husband let me sleep until 10am, thanks honey) and I've been up with him since 2am this morning. Here's what we ate Monday night...ta da! I will say that I have two mac and cheese recipes and this is my crazy fattening one (that means it's good) and I just love that zucchini and tomato gratin. I make it often. Okay, writing that took away all my energy, I'm done.

Macaroni and Cheese

· 1 tbsp vegetable oil
· 1 lb. elbow macaroni
· 1 stick + 1 tbsp butter
· ½ cup shredded Muenster
· ½ cup shredded mild cheddar
· ½ cup shredded sharp cheddar
· ½ cup shredded Monterey jack
· 2 cups half and half
· 1 cup (8 oz) Velveeta, cubed
· 2 large eggs, lightly beaten
· ¼ tsp seasoned salt
· 1/8 tsp pepper

Preheat oven to 350 degrees. Lightly butter a deep 2-½ quart casserole dish. Bring a large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to pot. In a small saucepan, melt 8 tbsp butter. Stir into the macaroni. In a large bowl, mix the cheeses. To the macaroni, add half and half, 1-½ cups of cheese, Velveeta and eggs. Season with salt and pepper. Transfer to casserole. Sprinkle rest of cheese and dot with remaining butter. Bake until it’s bubbling around the edges, about 35 minutes.


Zucchini and Tomato Gratin
recipe courtesy of Pinch My Salt

2 large zucchini, cut into 1/2″ slices
1 medium yellow squash, cut into 1/2″ slices
3 small tomatoes, cut into wedges*
1 garlic clove, crushed
3 tablespoons extra virgin olive oil
2 tablespoons Tabasco green pepper sauce**
1 tablespoon fresh chopped basil***
1 t. salt
1/4 - 1/2 cup fresh grated parmesan

1. Preheat oven to 425 degrees
2. In a large bowl, toss together all ingredients except the parmesan cheese.
3. Pour zucchini mixture into a medium sized casserole dish, top with grated parmesan cheese
4. Bake, uncovered, in the preheated 425 degree oven for 30 minutes, or until zucchini is tender.
5. Serve warm, at room temperature, or cold.

Recipe Notes: *Use whatever type of tomatoes you would like. Even large cherry tomatoes, halved, would be great in this dish (You would probably use 8-10). **It is important that you use the green Tabasco sauce rather than the other kinds, it adds a wonderful flavor! ***You may substitute 1 teaspoon dried basil for the fresh if necessary.