Cat in the Hat’s cheese-stuffed mac a good feed indeed

In a box, with a fox … here, there or anywhere will seem like a good place to try Green Eggs and Ham.

Georgeanne Brennan created a recipe for Seuss’ famous breakfast entree and dozens of other dishes, drinks, snacks and desserts in her new cookbook.

Brennan, an author and journalist who also runs a cooking school in the south of France, says in the book the recipes were inspired by the silly sayings and rhymes in the Dr. Seuss books she read to her children.

Discover what made the eggs green, the color of moose juice (and goose juice) and what Brown and Black like to eat as a snack.

Here’s the recipe for The Cat in the Hat’s macaroni and cheese from the book:

Cat’s Mac and Cheese

From the “Green Eggs and Ham Cookbook,” by Georgeanne Brennan. “The Cat, as you know, is full of very tricky tricks. And this trick of stuffing the pasta with cheese is one that you can do with ease!”

15 ounces ricotta cheese

3 tablespoons minced shallots

1/2 cup chopped parsley

1 egg yolk

2 teaspoons salt, divided

1 teaspoon freshly ground black pepper, divided

1/2 cup freshly grated parmesan cheese

8 ounces extra large penne, rigatoni or shell pasta

2 1/2 tablespoons butter, divided

1 1/2 tablespoons all-purpose flour

1 1/2 cups whole milk

3 tablespoons fresh bread crumbs

In a large bowl, combine the ricotta, shallots, parsley, egg yolk and parmesan cheese, half of the salt, and half of the black pepper. Mix until smooth, about 2 minutes.

Cook the pasta as directed on the package. Drain and rinse with cold water until cool enough to handle.

Cut off a corner of a sealable plastic bag and fill it half full with the stuffing. Insert the cut-off tip into each piece of pasta and squeeze, repeating until all the pasta is filled. (You can use a spoon and your fingers if you want.)

Preheat oven to 400 degrees.

In a small saucepan, melt 2 tablespoons of butter over medium heat. When it foams, remove it from the heat and add the flour slowly, whisking to make a roux or paste.

Return the pan to the heat and whisk in the milk, extremely slowly.

Reduce the heat to low and simmer, stirring often, until the sauce is thick enough to coat the back of a spoon and the taste of the flour has gone, about 15 minutes. Stir in the remaining salt and pepper.

Into an 8-by-8-inch casserole or baking dish (about 3 inches deep), ladle enough sauce just to cover the bottom. Spread out one-third of the stuffed pasta, then pour one-third of the sauce over it. Repeat twice with the remaining pasta and sauce.

In a small frying pan over medium heat, melt the remaining 1/2 tablespoon of butter and add the bread crumbs, stirring until the bread crumbs are toasted, about 2 minutes. Put them on top of the pasta.

Put in the oven and bake until lightly golden, about 15 to 20 minutes.

Yield: 4 servings

Approximate nutrition per serving: 562 calories, 25 grams fat (14 grams saturated, 40 percent fat calories), 29 grams protein, 55 grams carbohydrate, 127 milligrams cholesterol, 2 grams dietary fiber, 1,697 milligrams sodium.