• Mar
  • 21
  • 2011

Warming up with Mac and Cheese

Our ratio of bad to good photos is definitely improving, our photo count is no longer in the 1000′s, and we feel the over all quality of the final photos are getting much better. Although we have had a few recipes which we would never had guessed would be so hard to photograph. First here is our Macaroni and Cheese and the second being our first chicken breast recipe. Although the macaroni ended up being very tasty and looked the part in person, our photo count rocketed back up with this one. This final is after reheating several times, changing location and dishes.
hot and steamy macaroni cheese

macaroni cheese ingredients

Macaroni and Cheese with Pinenut & Tomato

41

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 4

Serving Size: Main dish

Macaroni and Cheese with Pinenut & Tomato

Ingredients

  • 9 oz of macaroni
  • 3.5 oz of cheese
  • 7 oz of cherry tomatoes
  • Scallion or parsley
  • A handful of pine nuts
  • Oil and salt

Instructions

  1. In a large pot boil the macaroni with plenty of water.
  2. In a frying pan brown the scallions or parsley with the pine nuts before adding chopped tomatoes.
  3. Depending how you like your sauce, either blend and whip the tomato mix or leave it chunky.
  4. Set the sauce aside until the macaroni is cooked.
  5. Once the macaroni is tender drain well and saute it with a little oil, melt the cheese a little before adding the sauce mixture
  6. Stir through making sure the remaining cheese has melted.
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8 comments on Warming up with Mac and Cheese - What do you think?

  1. That steam??? :::swoon:::

    • H & A

      I am so glad you appreciate the steam! When we photographed this it was a very cold day in Turkey and we had to reheat the mac and cheese many times before we got this shot. We later read a really good tip for getting steam in food photos which I am yet to try: Pour boiling water over some cotton balls and hide them just behind the food out of shot. A little cheeky but it would be a lot easier then reheating your food.

  2. Charlene

    What kind of cheese did you use?

    • H & A

      I wish I could tell you the exact kind but our Turkish is not that good. We buy all of our cheese from an amazing fresh produce market here in Ayvalik, Turkey and we always buy the cheese by taste not by name. They have an huge selection of feta, halloumi, yellow and blues and everyone is offering testers so you just choose the cheese that tastes the best on each day. However to describe the cheese I would have thought it was a saltier, more flavorful Edam maybe a Chedder. I think I will have to post about our market it is amazing.

  3. This one is our all time favorite. The mac will taste better when olive oil is applied after cooling down.

  4. That looks really really really amazing. The steam makes me want some NOW! for breakfast! LOL. Good job on the photography!

    • H & A

      Thanks heaps Deepa. If I can make some one want Mac & Cheese for breakfast I have done my job as both a Chef and photographer. Personal I think I would prefer your quinoa muffins for breakfast but maybe thats just me.

  5. Pingback: » Local Market Muse Someday Spoon

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