Sunday, December 4, 2011

#23 Broccoli-Basil Mac and Cheese

Heavy on veggies and light on cheese this was pretty good stick-to-your-ribs stuff.  The whole wheat pasta gave it extra oomph and upped the healthy factor.  I wouldn't make it again but it did the trick while I still felt virtuous.  Recipe from 101 Cookbooks.

Tuesday, November 1, 2011

#22 Three-Cheese Macaroni

October must be macaroni month at MSO.  This recipe has the same name as the one in the October issue of Everyday Food but was a bit richer and tastier.  I think the Gruyere is responsible for that.  Yum!

#21 three-cheese macaroni

This was the most basic of recipes and kind of boring actually.  What I liked about the recipe though was that it made a huge batch and half was meant to be saved to be used in another recipe (baked tomato casserole) later in the week.  Thanks again Everyday Food.

Serves 4

coarse salt
1 lb elbow macaroni
5 T unsalted butter
6 T all-purpose flour
4 c whole milk, room temperature
3/4 t ground mustard
1/2 t Old Bay Seasoning
3 c shredded white cheddar
1 1/2 c shredded Monterey Jack
1/4 c grated Parmesan

1. In a large pot of boiling salted water, cook macaroni according to package instructions.  Drain.

2. In pot, melt 4 T butter over medium.  Whisk in flour and cook, stirring frequently until mixture is pale golden and has a nutty aroma, about 4 minutes.

3. Whisking constantly, slowly add milk.  Cook, whisking along bottom of pot, until boiling, about 7 minutes. Reduce heat and gently simmer, stirring occasionally until sauce is thickened, 10 to 12 minutes.  Remove from heat and add 1 T butter, mustard, Old Bay, and cheeses.  Stir until cheeses are melted and sauce is smooth; season with salt. Add macaroni to sauce and stir to combine.  Transfer 4 cups macaroni and cheese to an airtight container; refrigerate , up to 5 days.

Saturday, October 29, 2011

Breaking News

IKEA is no longer offering it's super good macaroni and cheese in their cafes.  Devastated.

Wednesday, June 29, 2011

#20 Chloe's Vegan Mac N' Cheese

 Okay, well let's not fool anyone here.  This is not "real" mac and cheese.  It isn't even made with fake cheese.  But, as I attempt to go vegan one of the biggest hurdles facing me is finding a suitable substitute for my favourite food.  I've tried vegan macaroni and cheese once before I was sorely disappointed.  I believe the recipe was from one of Marilu Henner's cookbooks and it was just awful.  Plastic tasting guck!

This time though I can say I was more than pleasantly surprised.  First off I knew that this would not taste like cheese at all so I wasn't expecting much.  I tasted the sauce before mixing it with the noodles and it didn't really taste very good.  When all was said and done though and a little ground pepper was added it was actually pretty good. Even my youngest son, the pickiest of eaters declared it "not bad" and ate every bite!

I think it was the consistency that helped immensley.  It had that very creamy, comforting texture that is an absolute must in a good mac and cheese.  This is definitely one we will make again.

Recipe here.