From the Driftwood Kitchen
This semester, The Driftwood will bring you easy-peasy recipes for new cooks. We’re talking REALLY easy—and fast.
Melt-in-Your-Mouth Mac and Cheese
Chances are high that if you’re from Wisconsin, you probably love cheese; maybe mac & cheese is even one of your favorite meals! Let’s be real, though; a box of Kraft just doesn’t do the job, and unless you’re conveniently located near a Mac’s restaurant, you probably think getting your hands on some mac & cheese that tastes gourmet just isn’t possible, right? Wrong! This recipe is quick, easy, and best of all, it results in an oeey-gooey-super-cheesy bowl of total deliciousness. It’s one of my family’s staples, and is sure to become one of your favorites too!
Ingredients:
- 1 ½ cups water
- 1 cup milk
- 8 ounces elbow macaroni
- 1 cup American cheese, shredded
- 1 cup extra-sharp cheddar cheese, shredded
- ⅓ cup panko bread crumbs
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons grated Parmesan cheese
Instructions:
1. In a saucepan, bring the water and milk to boil. Stir in the macaroni and decrease the heat to medium-low. Cook, stirring often, until the macaroni is soft. (It’ll be around 6 to 8 minutes.) Add in the American cheese and cook, stirring constantly, until the cheese is completely melted. (It’ll be around 1 minute.) Remove the saucepan from heat and stir in the cheddar cheese until it is evenly distributed, but not completely melted. Cover the saucepan and let it sit for 5 minutes, still off-heat.
2. While the macaroni mixture sits, combine the panko bread crumbs, oil, and 1/8 teaspoon of salt and pepper salt in a nonstick skillet until the panko has completely absorbed the liquid. Cook over medium heat, stirring often, until the panko mixture is evenly browned. (It’ll be about 3 to 4 minutes.) Remove it from heat, sprinkle Parmesan cheese over panko mixture, and stir until combined. Transfer to a small bowl.
3. Stir the macaroni until the sauce is smooth. Season with salt and pepper to your liking. Transfer to a bowl and add the panko mixture over top. Serve immediately, and enjoy!
—Mallory Allen, Cooking Editor
Fettuccine Alfredo
This is a classic dish that can be eaten for lunch or dinner; take it on the go, or enjoy it over the table. I love this dish, and in fact, if you make enough, you’ll be able to feed just about anyone you know. It’s creamy, garlicky, and cheesy, and the best part, it’s not time consuming. Need I say more?
Ingredients:
- 24 ounces dry fettuccine pasta (one box of noodles)
- ½ stick of butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
1. Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente and drain.
2. In a large saucepan, melt butter into cream over low heat. Add salt and pepper. Stir in cheese over medium heat until melted; this will thicken the sauce.
3. Add pasta to sauce. Use enough of the pasta so that all the sauce is used, and the pasta is thoroughly coated. Serve immediately.
Yield: Serves 6 people. Time: 30 min.
—Bruce Kong
Tragically, our community’s traditional WinterFest chili cookoff and outhouse race have been cancelled due to COVID. (And yes, the latter is as ridiculous as it sounds.) However, you can still take part in a socially distanced version of our polar bear plunge event!
The UWGB English department is proud to announce the launch of our main campus literary magazine, 
