By Eileen Goltz
Issue of November 13, 2009/ 26 Cheshvan 5770
Ah, the rains of fall. The drenching, sometimes bone-numbingly cold weather 
makes me long to curl up with a nice big dish of my favorite comfort food, macaroni and cheese.
I was actually reminded of how much I love my Mac and cheese when my friend Debbie Burg served her take on this delicious dish to break a fast. I wanted to eat the whole pan myself. Her three-cheese, crunchy topped, slightly spicy rendition was gooey perfection and made me realize that anyone “making do” with the boxed stuff need to step up to the plate and try the real thing.
Macaroni and cheese is not just for kids. It’s a wonderful side dish, terrific as a light supper or dinner and perfect anytime you want to share the love.
Before we go any further, you should know that you can actually use any kind of noodle you want to make your Mac and cheese. You can also use any kind of cheese you want (except, perhaps, Blue cheese, because it’s stinky). Mix and match the noodles and cheese to your hearts content; it’s all gonna be good.
That said, cheddar is the cheese most commonly used. Some chefs (and I use the term with a bit of hesitation here) use the block processed American cheese but please, if you want a creamer sauce, make a white sauce (flour, butter and milk) and add the cheese to it. Trust me: it’s much better and it’s better for you than the processed stuff. Most any kind of cheese can be used and combining several different kinds makes for a more interesting cheese sauce.
The homemade variety of macaroni and cheese usually contains a ton of butter and cream. The answer to the unasked question is yes, you can use the low or no fat varieties, just know that the flavor and melt point of the cheese will be different. Whole wheat or multi-grain macaroni are also nice alternatives. Adding veggies or a dash or two of hot sauce, cayenne pepper or dry mustard will add to the overall gourmet eating experience that is a plate of macaroni and cheese.
ZIPPITY-DO-DA
MAC AND CHEESE (dairy)
- 8 ounces uncooked pasta of choice
- 2 tablespoons butter or margarine
- 1/4 cup chopped onion
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons minced garlic
- 2 tablespoons flour
- 2 cups plain yogurt or sour cream
- 4 ounces Cheddar cheese cut into 1/2-inch cubes
- 1 cup shredded Pepper Jack or Mexican spiced cheese
- 1/4 cup toasted bread crumbs
- 1/4 cup regular bread crumbs
Preheat oven to 375. Grease a 2 quart casserole dish and sprinkle the bread crumbs over the bottom and sides, set the dish aside. Cook and drain pasta as directed on package and set it aside. In a saucepan melt the butter. Sauté the onion for about a minute then add the mustard, salt, pepper and garlic and cook an additional 5 to 7 minutes, stirring occasionally. Stir in the flour. Cook over a medium heat, stirring constantly, until mixture is bubbly and then remove it from the heat. Stir in the yogurt or sour cream, stirring constantly. Add the cheeses to the mixture and mix just to combine. Pour the mixture into the prepared dish and sprinkle the regular bread crumbs on top. Bake uncovered about 25 minutes or until bubbly. Serves 4. This recipe can be doubled
NO BAKE MACARONI AND TOMATOES WITH CHEESE (dairy)
- 2 cups milk
- 2 tablespoons cornstarch
- 1 teaspoon horseradish or honey Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon hot pepper sauce
- 1 cup white Cheddar cheese, shredded
- 2 teaspoons grated Parmesan cheese
- 2 cups pasta cooked and drained
- 1 cup coarsely chopped tomatoes
- 1/4 cup sliced green onions
In a saucepan whisk together the milk and cornstarch until blended. Bring the mixture to a boil, stirring often. Stir in the mustard, salt and hot pepper sauce and whisk until blended. Reduce heat and simmer uncovered until thickened. Stir in the cheese and stir constantly until the cheese is melted. Stir in the cooked macaroni, tomatoes and green onions and heat through. Serve immediately. Serves 4. This recipe can be doubled
SMOKEY MAC (dairy)
This is a takeoff of a Tyler Florence recipe.
- 1 lb large elbow macaroni
- Kosher salt
- 1 quart half and half or milk
- 1 teaspoon thyme
- 1 tablespoon minced garlic
- 1 lb Morning Star Farms sausage crumbles
- 1/4 cup oil
- 1 onion, chopped
- 1 1/4 teaspoon thyme
- 2 tablespoons butter
- 2 to 3 tablespoons flour
- 1 1/2 lb white cheddar, shredded
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon nutmeg
- black pepper
- 1/2 cup panko breadcrumbs
Cook the pasta according to the directions on the package; be careful not to overcook it. Preheat the oven to 400. Grease a large casserole or 9×13 baking pan and set it aside. In a small saucepan, heat the half and half with thyme and garlic. Just warm the mixture. In a skillet heat the crumbles with the 1/4 cup oil. Add the onion and 1 1/4 teaspoon thyme and cook until the onion is limp. Remove the crumbles/onion mixture from the pan and set it aside. Add the butter to the pan and let it melt, and then whisk in the flour. Cook 1 minute, stirring constantly. Reduce the heat to a medium to low flame. Strain the half and half mixture and add it to the pan with the flour mixture, whisk until smooth. Add about 2/3’s of the cheese and stir until the cheese is melted. In a large bowl, mix together the noodles, sauce, and crumbles/onion mixture. Add the parsley, nutmeg and salt and pepper to taste. Pour into a large baking dish. Toss the remaining cheese with the breadcrumbs and sprinkle it on top of the noodle mixture. Bake for 30 minutes, or until bubbly and golden brown on top.
MOCK CRAB
MACARONI AND CHEESE (dairy)
- 1 box of penne pasta
- 1 sticks of butter
- 2 teaspoons minced garlic
- 1/2 cup of flour
- 1/2 cup of white wine
- 1 can of evaporated milk
- 4 cups of milk
- 1 tablespoon of paprika
- 2 tablespoon of Dijon mustard
- 1/4 teaspoon of cayenne pepper
- 8 oz of cheddar cheese, grated
- 8 oz of Monterrey Jack cheese, grated
- Salt and pepper
- 1 lb mock crab meat, shredded
- 2 cups of breadcrumbs
Preheat oven to 350. Cook the pasta according to the directions on the package but it shouldn’t be totally cooked; not limp. Drain well. Melt the butter in a saucepan and add the garlic. Sauté for several minutes until it softens and then add the flour. Stir until a smooth paste forms. Continue cooking for a few more minutes. Slowly whisk in the wine and continue mixing until smooth and then add the evaporated milk and regular milk, mixing well again. Continue whisking until the mixture coats the back of a spoon. Add the paprika, Dijon, cayenne, salt, pepper and cheeses and whisk until the cheese is melted. Add the mock crab to the cheese mixture. Mix to coat and then add the pasta. Stir to coat the pasta and then season with salt and pepper. Pour the mixture into a 9×13 ovenproof casserole or similar dish. Sprinkle the top with breadcrumbs and bake about 30 minutes or until golden brown. Serves 8
Modified from The Capital Grille Restaurant recipe
ROASTED VEGGIE AND MAC CASSEROLE (dairy)
- 3 cups eggplant, peeled and diced about 3/4 pound
- 1 cup red bell pepper, coarsely chopped
- 1 cup yellow bell pepper, coarsely chopped
- 1 cup onion, coarsely chopped
- 1 medium zucchini, quartered lengthwise, and sliced
- 2 teaspoons olive oil
- 4 cloves garlic, minced
- 1/2 cup flour
- 2 3/4 cups milk
- 3/4 cup provolone cheese, shredded
- 3/4 cup parmesan cheese, grated, divided
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 6 cups elbow macaroni, cooked
- dash paprika
Preheat oven to 450. Combine first 8 ingredients in a large shallow roasting pan; toss well. Bake at 450 for 30 minutes or until lightly browned, stirring occasionally. Remove from oven; set aside. Reduce oven temperature to 375.
Place flour in a large saucepan. Gradually add milk, stirring until well blended.
Cook over medium heat 8 minutes or until thick, stirring constantly. Add provolone cheese, 1/2 cup parmesan cheese, salt, pepper; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in roasted vegetables and macaroni. Spoon mixture into a 3 quart casserole coated with cooking spray. Combine remaining 1/4 cup parmesan cheese and paprika, and sprinkle over macaroni mixture. Bake 375 for 20 minutes or until bubbly. Serves 8
Modified from epicurious.com
