Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Springer’s Favorite Mac & Cheese

I love the delightful creaminess created by the blending of cheeses in this recipe.  I went searching for the perfect homemade mac & cheese recipe, and I found it!

I like to serve this with a large side of steamed broccoli, in a pathetic attempt to balance out all the cheesy goodness!


  • 1 pound whole wheat elbow macaroni
  • 1 quart milk
  • 1 stick (1/2 cup) unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 8 ounces shredded sharp Cheddar
  • 8 ounces shredded Swiss
  • 4 ounces Havarti
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 4 small tomatoes, but only if good quality and in-season
  • 1 1/2 cup bread crumbs (or panko crumbs)


Preheat the oven to 375 degrees.

In a large pot of salted boiling water, cook pasta according to package directions.  Drain well.

Meanwhile, heat the milk in a small saucepan, but don’t boil it.  Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour.  Cook over low heat for 2 minutes, stirring with a whisk.  While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.  Off the heat, add the cheeses, salt, pepper, and nutmeg.  Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top.  Melt the remaining 2 tablespoons of butter, combine them with the bread crumbs, and sprinkle over the top.  Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is golden brown on the top.

Adapted from Mac and Cheese by Ina Garten.

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Lentil Veggie Stew

I love this stew!  It’s a favorite of mine for a healthy, delicious, and satisfying meal.  And if you leave out the Swiss cheese, it’s great as a vegan dish, too!



1/4 cup oil

1 carrot, chopped

1/2 onion, chopped

1/2 teaspoon thyme

1/2 teaspoon marjoram

3 cups vegetable broth

1 cup dry lentils, rinsed

1 15-ounce can tomatoes, diced, stewed, or whatever

1 10-ounce box frozen chopped spinach, thawed*

1 tablespoon parsley

salt to taste

shredded Swiss cheese



In a large pot, saute carrot and onion in oil until onion is translucent.  Add thyme and marjoram and saute 1 minute more.  Add remaining ingredients, except cheese.  Cook, covered, for 45 minutes, or until lentils are tender.  Remove from heat.  Place 2 tablespoons of Swiss cheese in the bottom of each bowl, and top with hot stew.  Stir in the melty, cheesy goodness, and enjoy the deliciousness!

*When I’m fixing this for other people, I typically use 1/2 the box.

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