Blog - biscuits and such
southern food blog
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Three Cheese Macaroni

One of my favorite traditions is our yearly friends Thanksgiving- Fauxgiving. We invite a ton of friends over and I cook everything that I’m planning on posting for the whole of the holiday season. It’s a day that allows me to test and make and photograph a ton of recipes and feed people that I love.

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This year the mac n’ cheese was the first thing out of the oven, the first thing on the table. It was a big hit, mac n’ cheese is always a crowd pleaser, but it also set the scene for the rest of the dishes. It filled the house with the smell of baking and caramelizing cheese, and it drew people in so before I knew it they were filling their plates, eating, laughing, talking, and coming back for seconds.

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A solid mac n’ cheese deserves a place on every Thanksgiving table. This mac n’ cheese boasts three cheeses- Swiss, parmesan, and fresh mozzarella. Not to mention a rich cream sauce and a dusting of chipotle and cayenne, to keep things interesting.

mac and cheese

Three Cheese Macaroni

1 lb shells

1 large ball fresh mozzarella, approximately 1 1/2 cups

1 cup shredded Swiss cheese

2 cups shredded parmesan cheese

3 cups whole milk

2 tbsp flour

1 cup heavy cream

Juice of 1 lemon

1/2 stick butter

1 tbsp chipotle

1 tsp cayenne

2 garlic cloves, minced

1 tsp salt

Boil macaroni, drain, and transfer into baking dish. Cube fresh mozzarella and mix into pasta.

Preheat oven to 350F.

Heat milk, cream, and garlic in a pot, taking care not to boil. When the mixture has scalded (come close to a boil), remove from heat. Set aside. Melt butter over medium heat. When it has melted, whisk in flour and continue whisking to prevent clumps. Stir the milk mixture back in and add the cheese, stirring constantly until the cheese has melted. Remove from heat and add lemon juice and salt. Pour over the macaroni.

Top macaroni with chipotle, cayenne, and a pinch of sea salt. Finish with a generous layer of grated parmesan.

Bake at 350F for 35-40 minutes or until golden brown. Serve hot.

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Lovely Internet 11.14.14


1. I am so very guilty of answering “busy” when someone asks how I am. The Disease of Being Busy.

2. “Modern Farmer is not widely read by farmers.”

3. Lithopedions.

4. This is how Net Neutrality works (a comic).

5. My dad always says that early is on time, on time is late, and late means you’re fired. I think he’d agree with the sentiments of this (as do I).

6. Being a feminist does not, unfortunately, excuse you from having body image issues.

7. Our first year out of college Dan bought me the first season of Gilmore girls on DVD. Then, slowly, we acquired the whole show and I have subsequently watched it about once a year all the way through. This play-by-play of the first season was spot on.

8. Speaking of Gilmore girls here’s a drinking game for you. I’ll be finishing my tea to Sylvia Plath references all winter long.

9. I’ve been laughing at this ALL WEEK.

10. “That’s infertility, I think, that feeling of being just a little bit crushed, always.” (I got to meet Natalie last night and she was just as lovely in person as she is online. It was a treat.)

For more tidbits from Elena the person, follow me on twitter (@elenabrent or @biscuitsandsuch), instagrampinterest or facebook. Subscribe to my bloglovin’ feed to make sure you never miss a post. Follow along with MissElenaeous for thoughts on everything other than Southern food.

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Cayenne Cider Punch

During my sojourn at the Atlanta Airport a few weeks ago I spent most of a day in One Flew South, enjoying pork belly and cocktails mixed by their master mixologist Tiffanie Barriere. My first drink was one that I immediately wanted to recreate at home- a Jumping Jack Flight, a mix of apple jack, sorghum, cider, and cayenne.

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I came home from Birmingham with a bottle of Blue Chair Bay Rum waiting for me, which presented the perfect opportunity to try my hand at a spicy cider punch. I mixed the coconut spiced rum with local fresh pressed apple cider, nutmeg, cinnamon, and ginger and then topped it off with a splash of hard sparkling cider and a touch of a cayenne.

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The spiciness of the cayenne balances the sweetness of the rum, blending with the tartness of the cider and the warmth of the ginger, nutmeg, and cinnamon.

rum 1

This post is brought to you in partnership with Blue Chair Bay Rum.

Cayenne Cider Punch

750ml spiced coconut rum

1/2 gallon apple cider

1 tsp nutmeg

1 tsp ground ginger

1 tsp cinnamon

Hard cider


In a large punch bowl mix together rum, cider, nutmeg, ginger, and cinnamon. Top with a splash of hard cider and a pinch of cayenne before serving.

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