Sunday, December 5, 2010

#18 Pumpkin Macaroni and Cheese

Doesn't that look good?  The addition of one can of pumpkin puree made the usual even more rich and creamy with a undescribable depth.  My eight-year old guessed there was pumpkin in at after his first bite but we laughed it off and the ten-year old had no clue.  We did fess up in the end.  This somehow felt more virtuous than usually because of the beta-carotene packed pumpkin.  Yum!

Recipe here.

Sunday, November 28, 2010


Finally we got around to trying out the famous Macaroni and Cheese at Burgoo.  We were not disappointed.

Saturday, October 30, 2010

#17 emeril's three-cheese baked macaroni

This was surprisingly really, really, good.  I haven't had great experiences with the type of mac and cheese that is made using eggs, evaporated milk, etc.  I couldn't believe how delicious and creamy this was.  Maybe it was because I used a bit more cheese than the recipe called for or the addition of the bacon but whatever it was made this one of the best macaroni and cheese recipes I've tried.  Plus, since there wasn't a roux it was super duper easy!  I don't usually make the same recipe twice but in this case I may make an exception.

Recipe here.

Saturday, October 23, 2010

in olympia

Here is one I forgot to post.  Last July we were in Olympia, Washington and stopped at McMenamin's for lunch.  I think this was from the kids menu.  By all accounts it was pretty good (of course I sneaked a taste and can vouch for the review).

Sunday, September 26, 2010

#16 Four-Cheese Macaroni and Cheese

Well I finally cracked the Saveur issue with four different recipes for macaroni & cheese.  This was the first listed and so I decided just to start from the top.  The vibrant orange colour wasn't from the cheddar (which was white) but from paprika, cayenne and (horror of horrors) Velveeta!  I think this was the first time I ever purchased Velveeta though I am guilty of buying this which comes with a Velveeta cheese sauce.  I think it made a pretty good addition.  The one thing I found a bit overbearing was the blue cheese.  It didn't call for much but I find that sometimes even a little blue cheese can be too much - as was the case here.  This was really delicious though and my family loved it. The recipe can be found here.

Wednesday, September 15, 2010

another link

Check out the tasty looking morsels at Deliciously Organic.  
A recipe for "Three Cheese Mini Macs".  Yummy!

Monday, April 12, 2010

#15 Mediterranean Macaroni and Cheese

Here's another one from Everyday Food.  This one was posted in this current April 2010 issue. Perfect for Meatless Monday.  It is a reader recipe, submitted by Jim Raftus.

Serves 6

coarse salt and ground pepper
1/4 c unsalted butter, plus more for baking dish
14.5 oz diced tomatoes, drained
1/3 c pitted kalamata olives
1/2 t dried oregano
8 oz elbow macaroni
1 garlic clove, minced
1/4 c all-purpose flour
2 cups whole milk
8 oz feta, crumbled

1. Preheat oven to 400 degrees.  Set a large pot of salted water to boil and butter an 8-inch square baking dish.  In a small bowl, combine tomatoes, olives, and oregano.

2. Cook pasta 2 minutes less than the package instructions; drain pasta and return to pot.  Meanwhile, melt butter in a medium saucepan over medium.  Add garlic; cook until fragrant, 1 minute.  Add flour, and cook, stirring constantly, 1 minute.  Whisk in milk and bring to a boil.  Reduce heat to medium-low; simmer, whisking constantly, untiil sauce thickens., 3 minutes.  Remove from heat; wisk in 4 oz. feta.  Stir in tomato mixture.  Season with salt and pepper.  Pour mixture over pasta; stir to combine.

3. Pour pasta mixture into dish and top with 4 oz feta.  Bake until sauce is bubbling and cheese begins to brown, 20 to 25 minutes.

I really dislike having partial packages of leftover pasta so I increased the pasta amount to 1 lb. and added a bit more milk to compensate.  In hindsite I should have baked it in a larger pan, maybe 9 x 9 and the 8-inch pan was a bit small.

Sunday, January 17, 2010

#14 Macaroni & Cheese with Bacon

Yesterday I took out my new favourite cookbook from the library, The River Cottage Family Cookbook.  For now, I'll only get this book for a couple of weeks so I wasted no time in making their version of mac and cheese.

This was basic (with the exception of a bay leaf added to the sauce) and yummy.  I think the taste really depends on the quality of cheese and bacon used.  The book recommends serving this with generous hunks of crusty bread.  That would have been too over the top for me.  This was delish as is.

macaroni, 2 cups
smoked bacon slices, 8
milk, 3 cups
unsalted butter, 3 T plus extra for greasing the dish
all-purpose flour, 3 T
a bay leaf
sharp cheddar cheese, 6 oz
Parmesan cheese, 2 oz
cayenne pepper, 1/4 t
salt and black pepper

1. Preheat the oven to 400 degrees farenheit.

2. Fill a large pan three-quarters full with water and put it on high heat to boil.

3. Pour the milk into a medium saucepan and place over medium heat until the milk is hot but not quite boiling.  Pour the hot milk into a pitcher and keep it standing by.

4. Put the butter in the medium saucepan and melt over low heat.  As soon as it's melted, add the flour.  Turn upu the heat a little.  Stir the flour and butter with the wooden spoon to make a thick paste.  Keep stirring from it for a minute or two while it sizzles gently.

5. Pour in about a quarter of the hot milk and stir it carefully into the roux.  Gradually add the rest of the milk and keep whisking gently until it's all thoroughly mixed in.  Add the bay leaf.  Bring the sauce to a boil and then turn the heat down low.  Let the sauce gently simmer and blip bubbles for about 5 minutes.  Stir every minute or so just to keep it from sticking to the bottom of the pan.  Meanwhile, shred the cheddar and grate the Parmesan, keeping them separate.  Grease the ovenproof dish with plenty of butter.

6. Season the sauce very well with the cayenne pepper, a good grinding of black pepper, and a generous sprinkling of salt.  Add the shredded Cheddar cheese to the sauce and stir well.

7. When the water starts to boil, add 2 T of salt and the macaroni and cook the pasta for 2 minutes less than the time it says on the package.  Drain.

8. Add the pasta to the cheese sauce and stir them together until thoroughly combined.  Pour the cheesy macaroni into the oven proof dish.  Spread evenly and sprinkle it with the grated Parmesan.

9. Place the dish in the preheated oven and bake for about 20 minutes until the cheese on top has turned golden brown and the sauce is bubbling.  Meanwhile grill or fry the bacon until brown and crisp, turning it once half way through cooking.

Serves 4.

adapted from the The River Cottage Family Cookbook.