Mac & Cheese and Green Tea Lemon Olive Oil Cake

In addition to sammiches, us Bakkiches LOVE macaroni & cheese.  Ben Bakkich probably ate it every day from ages 4-14.  (Just kidding, Ben, but close.)

Our favorite recipe comes from one of my dear friends, who makes it for her husband all the time.  It's basic, it's perfect.  I start any variation of the dish with a slightly tweaked Craig's Mac & Cheese.
 

Craig's Mac & Cheese

• 2 cups elbow macaroni, cooked to package directions
• 3 TBS margarine
• 3 TBS flour
• 2 1/2 cups milk
• 1/2 tsp salt
• 1/4 tsp powdered mustard (my tweak)
• 1/8 tsp ground black pepper
• dash cayenne (my tweak)
• 1/2 lb American cheese
• 4 slices buttered toast, diced OR bread crumbs mixed w/melted butter/margarine

Melt margarine over medium-low heat, stir in flour, salt & pepper and cook for a few seconds to get rid of the raw flour flavor.  Gradually add milk, while stirring.  The mixture should thicken.  Add cheese and stir until melted.  Remove from heat & add pasta.  Grease a 2 quart baking dish, add macaroni & cheese mixture, and top with buttered toast cubes or bread crumbs and butter.

Bake at 350 degrees for 30 minutes.


Sometimes crispy bacon makes it in the mix, sometimes sliced tomato makes its way under the breadcrumbs, and the mix of cheese is ever-evolving.

Today, I made Poblano Peppadew Mac & Cheese. 

First, I halved the recipe since the hubby is traveling for work.  The varations:

1. whole wheat elbow macaroni instead of regular
2. a mix of American cheese & Peppadew cheddar
3. chopped, roasted poblano peppers mixed with cheese & milk
4. topping - panko breadcrumbs mixed with melted margarine & chili powder

I had the mac & cheese for dinner with  a mix of sauteed shallots, zucchini, fresh corn, tomato and tomatillo salsa.  The balance was perfect; rich & cheesy with light & fresh.

And I had a slice of GTL (green tea lemon, not gym tan laundry) Olive Oil Cake for dessert...light, sweet & fluffy.  Olive oil in a cake?  Why yes!  It's delicious, you must try it.

It's a variation of a lemon olive oil cake recipe.  I took half the batter and added a teaspoon of matcha green tea powder, then swirled it in the pan with the regular batter.  The matcha gives the cake a lovely light green color.

Lemon Olive Oil Cake

For the Cake:

• 1 TBS unsalted butter, melted
• 1 cup all-purpose four, plus more for dusting
• 1 1/3 cups granulated sugar
• 2 TBS grated lemon zest (from 2 lemons)
• 2 large eggs
• 1/4 cup extra-virgin olive oil
• 2/3 cup whole milk
• 1/2 tsp baking powder
• 1/2 tsp salt

For the Glaze:

• 1 1/2 cups confectioners' sugar
• 2 1/2 to 3 TBS lemon juice (from 1 to 2 lemons)
• 2 TBS unsalted butter, melted

Position rack in the middle of the over; preheat to 350 degrees.  Prepare the pan; round cake pan or pie dish.  Brush with melted butter then lightly dust with flour and shake out excess.

Pulse the granulated sugar and lemon zest in a food processor until combined.  Add eggs, olive oil & milk, and pulse 30 seconds until mixed into a thin batter.  Overmixing makes the cake too puffy.

Add flour, baking soda and salt and pulse lightly until just combined.  Stop to scrape sides of food processor if needed.  Pour batter into pan.  Bake 35 to 40 minutes, or until cake begins to pull away from side of pan and springs back when lightly touched.  Cool for 10 minutes.

Meanwhile, prepare the glaze:  Whisk together confectioners' sugar, lemon juice & melted butter.  If too thick, add more lemon juice; if too thin, add more sugar.  Drizzle over warm cake.