For Matt

This one goes out to my #1 fan, Matt Waring of Fairfax, VA. In an email to my mom this morning, I shared what has become one of my favorite recipes. It's easy AND vegetarian. Check it:

Hey Mom-bo,

I'm at a new coffee shop downtown called Vecino's with my friend Josh and I thought, while I'm thinking about it, I'd fill you in on my latest dairy/grain pursuit. This recipe is from the Vegetarian Suppers book you guys got me (which has been a great piece of literature!) and it's a great alternative to your standard box mix.

What You'll Need:

- 1 lb of your favorite pasta

- 2 c of your favorite cheese

- 3 c of milk (i used 1% but i think skim would be just fine)

- 3 T of all-purpose flour

- 3 T of unsalted butter

- 1 c of bread crumbs

- Aromatics (1 slice of onion, 1 clove of garlic, 1 bay leaf)

- Salt & Pepper

1. Preheat the oven to 350.

2. Get some water going for the pasta. Salt the water if you wish and cook the pasta unti it is nice and al dente. Strain the pasta and rinse it with hot water to stop the cooking process.

3. In a sauce pan, heat the milk with the aromatics until it begins to bubble around the edges. When bubbles begin to appear, remove the milk from the stove and let it steep with the aromatics for about 10 minutes.

4. In a separate sauce pan, melt the butter. Add the flour, mix, and then add the hot milk through a strainer.

5. Whisk the sauce vigorously until it begins to thicken and then cook for 2-3 additional minutes.

6. Then, grease a 9x13 casserole dish. Pour the pasta into the dish and add the sauce and about half of the cheese on top of it. Mix everything together and then add the other half of the cheese to the top of the pasta. Sprinkle the bread crumbs on top of the cheese, wipe the sides clean, and throw it in the oven for 25-30 minutes.

7. Enjoy!

This might be good served with a simple spinach salad with some cut up peppers, celery, and carrots with a simple oil/vinegar dressing or even just some steamed zucchini. Your call, but I always envision something colorful and vegetably (so predictable, i know). If you can swing it, try whole wheat pasta too for some extra protein and fiber. A good serving size here might be a cup or a cup and a half. Happy Eating!

Love,

Chef Booj