WHAT’S COOKIN’
ACROSS CHARTWELL?
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1. A resident at Chartwell Oasis St-Jean
in Saint-Jean-sur-Richelieu, QC,
recently shared her own egg pie recipe
with the Food Services Manager,
Bruno. To her surprise, he decided to
prepare her recipe for the evening
dessert and offered her a whole pie to
thank her for her cooking secrets.
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2. Residents at Chartwell Les Écores
in Laval, QC, gathered around the
Captain's Table for a delectable
lobster feast. They not only enjoyed
the signature dish, but also the beau-
tiful views of the Rivière des Prairies.
3. Retirement Living Consultants at
Chartwell Le Teasdale in Terrebonne,
QC, love creating travel-inspired
theme days! They recently prepared
a Mexican meal spiced with the
catchy music of mariachis. Salud!
RECIPE
Creamy Mac n’ Cheese
What does cold, snowy weather
and long, wintery days call for?
Comfort food! Indulge in a big
bowl of mac n’ cheese, perfect
for nights by the fire and a family
favourite for all ages. The recipe
below is an adaptation from
Marion Cunningham’s The Supper
Book and blends perfectly with
an array of different cheeses.
INGREDIENTS: • Salt and freshly ground pepper
• 2 cups elbow macaroni • 2
/3 cup freshly grated
parmigiana-Reggiano cheese
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups milk
• 2
cups mixed shredded semi-hard
cheeses, such as Mimolette, aged
Gouda and Vella dry jack (1/2 lb.)
DIRECTIONS:
Preheat the broiler. In a medium saucepan of boiling
salted water, cook the macaroni until al dente; drain well.
In another medium saucepan, melt the butter over low
heat. Whisk in the flour until a paste forms. Gradually
whisk in the milk until smooth. Bring the sauce to a boil
over moderately high heat, whisking, until thickened.
Turn off the heat, stir in the mixed shredded cheeses
until melted. Season with salt and pepper. Add the
macaroni to the hot cheese sauce and stir to coat; transfer
to a 9-by-13-inch glass or ceramic baking dish and sprinkle
on the Parmigiano-Reggiano. Broil 4 inches from the
heat for 4 minutes, until richly browned. Let rest for
5 minutes before serving.
*Recipe from www.foodandwine.com
CHARTWELL.COM
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