Rendezvous by/par Chartwell Winter 2018/2019 - Page 23

WHAT’S COOKIN’ ACROSS CHARTWELL? 1 2 1. A resident at Chartwell Oasis St-Jean in Saint-Jean-sur-Richelieu, QC, recently shared her own egg pie recipe with the Food Services Manager, Bruno. To her surprise, he decided to prepare her recipe for the evening dessert and offered her a whole pie to thank her for her cooking secrets. 3 2. Residents at Chartwell Les Écores in Laval, QC, gathered around the Captain's Table for a delectable lobster feast. They not only enjoyed the signature dish, but also the beau- tiful views of the Rivière des Prairies. 3. Retirement Living Consultants at Chartwell Le Teasdale in Terrebonne, QC, love creating travel-inspired theme days! They recently prepared a Mexican meal spiced with the catchy music of mariachis. Salud! RECIPE Creamy Mac n’ Cheese What does cold, snowy weather and long, wintery days call for? Comfort food! Indulge in a big bowl of mac n’ cheese, perfect for nights by the fire and a family favourite for all ages. The recipe below is an adaptation from Marion Cunningham’s The Supper Book and blends perfectly with an array of different cheeses. INGREDIENTS: • Salt and freshly ground pepper • 2 cups elbow macaroni • 2  /3 cup freshly grated parmigiana-Reggiano cheese • 4 tablespoons unsalted butter • 1/4 cup all-purpose flour • 3 cups milk • 2  cups mixed shredded semi-hard cheeses, such as Mimolette, aged Gouda and Vella dry jack (1/2 lb.) DIRECTIONS: Preheat the broiler. In a medium saucepan of boiling salted water, cook the macaroni until al dente; drain well. In another medium saucepan, melt the butter over low heat. Whisk in the flour until a paste forms. Gradually whisk in the milk until smooth. Bring the sauce to a boil over moderately high heat, whisking, until thickened. Turn off the heat, stir in the mixed shredded cheeses until melted. Season with salt and pepper. Add the macaroni to the hot cheese sauce and stir to coat; transfer to a 9-by-13-inch glass or ceramic baking dish and sprinkle on the Parmigiano-Reggiano. Broil 4 inches from the heat for 4 minutes, until richly browned. Let rest for 5 minutes before serving. *Recipe from CHARTWELL.COM 20