Sunday, December 6, 2009

#13 French Macaroni and Cheese

I got this recipe from emails I receive with French recipes.  This was super simple and very tasty - probably because the main ingredient were gruyere and creme fraiche.

The recipe can be found here.

Monday, November 9, 2009

#12 Aftercare Cheesy Noodles

This is what I make every Friday for the children in Red Rose Aftercare. I don't use a recipe and it's a little different each time (but not by much).

I put a pot of salted water to boil for veggie rotini pasta. In another pot I melt some organic butter and then add about 1/4 c of spelt flour and mix. Slowly I add about 2 cups of 2 % organic milk and keep stirring it until it boils and then I turn it right down. I add about 1 1/2 to 2 cups of organic medium white cheddar and sometimes a tiny bit of tamari or Braggs.

After the noodles have cooked for about 5 minutes I add one head chopped broccoli. When the noodles and broccoli are done I drain in a colander, put back in the pot and stir in the cheese sauce.

Yummy! The kids and I love it.

Monday, October 26, 2009

#11 Stovetop Mac and Cheese

This recipe is really the mother of all basic macaroni & cheese recipes. I didn't even really need to follow it as I memorized this method years and years ago and it's my go-to when I want something comforting, easy and delicious.

This recipe was found in this months Everyday Food (October 2009).

3 T unsalted butter
1/4 c finely chopped onion
1/3 c all-purpose flour
coarse salt
4 c whole milk
1/8 t cayenne pepper
3/4 lb small shell pasta (I used medium) or elbow macaroni
4 c coarsely grated sharp yellow cheddar (3/4 lb)
1 t Dijon mustard
1 t Worcestershire sauce

  1. In a medium saucepan, melt butter over medium; add onion and cook until softened, about 4 minutes. Add flour and 1/2 t salt; cook, stirring frequently, until mixture is pale and golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.
  2. Whisking constantly, pour in 2 cups milk, add 2 more cups milk and cayenne and whisk until smooth. Cook mixture, stirring constantly along bottom of pan, until boiling. Simmer gently, stirring occassionally, until sauce thickens and does not feel grainly when small amount is rubbed between two fingers, about 10 minutes.
  3. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente; drain thoroughly and return to pot. Remove sauce from heat and let cool 10 minutes. Quickly whisk in cheese, mustard, and Worcestershire. Pour cheese sauce over pasta and stir to coat.

Serves 6 not hungry people and 4 hungry.

Sunday, October 18, 2009

#10 Gratineed Macaroni and Cheese with Tomatoes

This recipe is from the Martha Stewart Living October 2004 issue. This was very cheesy and tasty with the addition of fresh thyme. The recipe asked for one pounds of mixed tomatoes but I only used about half a pound of cherry tomatoes. I knew that too many tomatoes would be a turn off for the boys and I was right. They even complained about the ones that made it in though I found them to be very tender, sweet and a good addition to all that cheese.
Serves 6 to 8

7 T unsalted butter, plus more for dish
1 1/4 c small pieces torn baguette or other crusty bread
1 T chopped fresh thyme
coarse salt and freshly ground black pepper
1 lb elbow macaroni or other short, tubular pasta
1 quart milk
5 T all-purpose flour
pinch of freshly grated nutmeg
4 c sharp white cheddar (about 1 pound)
1 pound red and yellow tomatoes in all sizes, cut into 1-inch pieces if large or havled if small (cherry, grape or pear)
  1. Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish or a 3-quart casserole dish; set aside. Melt 2 T butter, and pour over bread in a medium bowl; toss. Add 1 t thyme, 1/2 t salt, and 1/4 t pepper; toss.
  2. Bring a large pot of water to a boil; add salt. Cook pasta until just beginning to soften, 2 to 3 minutes (it will not be fully cooked). Drain and rinse.
  3. Heat milk in a saucepan over medium heat until warm. Heating remaining 5 tablespoons butter in a high-sided skillet or a pot over medium heat until foaming. Add flour; cook, whisking, 1 minute. Whisk in warm milk a little at a time. Cook, whisking constantly, until bubbling and thickened , 8 to 10 minutes. Remove milk mixture from heat.
  4. Add 2 teaspoons salt, 1/2 t pepper, remaining 2 teaspoons thyme, the nutmeg, and cheese to pan; stir until cheese is melted.
  5. Stir pasta and tomatoes into cheese sauce. Pour into buttered dish; sprinkle with bread topping. Bake until bubbling and golden, about 30 minutes. Let cool slightly before serving.

Tuesday, August 4, 2009

#9 Picnic Macaroni & Cheese

Okay, traditional macaroni and cheese this isn't. I was searching for a summertime version of my favourite dish online and this is what I came up with. It was a bit strong with the blue cheese and not very creamy. I thought it was a perfectly acceptable side with the rotisserie chicken we purchased but I was the only one who thought so. Will I make it again? I'm not sure but it's definitely worth a try if you want to try your macaroni and cheese in a new way.

You can find the recipe here.

Wednesday, July 22, 2009

Looks like a Must-Have

This poor blog may be neglected but I've still been having my fair share of mac and cheese. Unfortunately it's been the kind from a box. I just came across this book at the Chronicle Books store and it looks like something I need to get asap!

Thursday, March 12, 2009

#8 Southern Mac and Cheese

Another Martha recipe but this one of the Everyday Food variety. This was much like the Nigella recipe below but somehow a little better. I'm not sure why. Maybe it was the half and half that was used instead of evaporated milk. Pretty basic, simple and good for a quick weekday dinner. Which is I guess everything Everyday Food aims to provide in its recipes.

Friday, February 20, 2009

#7 Macaroni Quattro Formaggi with Prosciutto

By far the best yet. This one was all about the Gorgonzola - it made all the difference.
The recipe can be found here. Thanks Martha.

Sunday, January 4, 2009

#6 Macaroni Cheese

This one was quick and easy as it should be since it was from Nigella Express. There was no roux but the sauce was made with evaporated milk and eggs (similar to the slow cooker recipe). Not a favourite but tasty and substantial all the same. Recipe can be found here. I served it with a napa cabbage and apple salad. Yummy!