It’s been raining for days and you’re holed up feeling like spring is years away. Watching the wind and rain pound the windows, your thoughts drift back to some fond childhood memories and food, of course (winter is definitely time for eating!) and you suddenly have a craving for Mom’s (or Grandma’s) made from scratch macaroni and cheese.

But you are not a kid anymore and tastes change…palates crave more sophisticated flavors. What to do?

Well, you can start by fixing yourself this “Adult” version of the childhood favorite!

Use the pasta of your choice and one or two cheeses you like and get creative with the spices (Hey, that giant rosemary shrub outside your neighbor’s door could come in handy right now! You might want to ask first before clipping though.) and the Manzanita Market has a big selection of both dried and fresh herbs for you to pick from.

Serve this up with a sweet side-salad of organic gourmet baby greens and balsamic vinegar/olive oil and crusty, toasted ciabatta bread and olives.

Need to make this more “Adult”? Pair with a great red or rosé wine from your favorite pacific northwest locale, add some candles and flowers and this meal is fit for a romantic dinner for two. (Well, leave out the wine and candles and keep the rest and it’s awesome for a sweet family dinner too.)

Buon appetito!

 

Ingredients

2 c. shell macaroni
¼ c. grated sharp cheddar cheese
¼ c. grated Monterey Jack cheese
¼ c. grated provolone cheese
½ c. sour cream
1 can diced stewed tomatoes
1 tbsp. unsalted butter
2 tsp. fresh oregano

Directions

Preheat oven to 350°F. Cook macaroni according to package instructions, drain, and transfer to a 4-cup casserole dish. Stir in remaining ingredients and bake until bubbling, about 30 minutes.