Solar Baked Macaroni and Cheese Fit for a King

Stock Photo

This is a very busy season -- getting items ready for the Midtown Market and working with my elves on Christmas projects. Soooo, comfort foods and cooler weather rule the day. No?  I've used a stock photo of macaroni and cheese because the blog world likes to have visuals and I ATE my solar meal before I remembered to take pictures!!! I'm so sorry. Yes. I forgot about the camera. But, the recipe turned out fantastic and that's what counts.

This delicious repast can be either a main course or used as a side dish. Sweet red peppers from the garden gave my solar macaroni and cheese a very festive look.

Solar Macaroni and Cheese

1 med onion, chopped
1 med sweet red pepper, chopped
1 Tbsp olive oil
1 Tbsp  butter
2 med tomatoes, chopped
2-3/4 cups chicken broth
1 sm can evaporated milk
1 tsp basil
1/4 tsp mild curry
1/2 tsp salt
1/8 tsp black pepper
1-1/2 cups dry macaroni
3/4 cup shredded cheddar cheese
1/4 cup shredded mozzarella cheese
1 Tbsp AP flour

Preheat solar oven to 225F. And use a  3-quart covered stock pot.

Over medium-high heat, in heavy skillet or stock pot, saute onion and sweet pepper in a blending of the olive oil and butter until softened. Add tomatoes and spices, chicken broth and evaporated milk. Bring to rolling boil; add macaroni, and return to full boil.

Mix shredded cheeses with flour. If using heavy skillet, pour boiling pasta mixture into stock pot. Add cheeses and blend in thoroughly. Cover pot and bake in solar oven for approximately 45 to 50 minutes. (Conventional oven: Prepare as directed and bake at 275F - 300F) Optional topping: 1/2 cup panko crumbs mixed with 1 Tbsp butter. Spread over baked macaroni and cheese and toast under broiler or use kitchen torch. This is just good eating, friends. Hope you'll try it.