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A
to Z
Recipes
February 1,
2012
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. Today is
the first Wednesday of the month which means our pal, Patricia,
provides you with recipe pleasures. I may not say it often enough but I
am
deeply grateful to her for all she does to help me. We keep in touch
often but she still surprises me each month with her theme. I know you
will love what she shares with us today. We also announce the newest Monthly Theme topic today.
The current Monthly Theme
topic is Great Ground
Beef Recipes. Please visit the Monthly
Theme - Recipe Submissions section to read all about it. You'll
find the link there to use for sharing recipes here at A to Z Recipes.
We'll see you here again on Sunday, God willing. Here's Patricia .
. .
Comfort
food -
that which is simply prepared and gives a sense of well being;
typically food with a high sugar or carbohydrate content that is
associated with childhood or with home cooking. What could give more
comfort than a steaming dish of Macaroni and Cheese? And, how many ways
can this dish be prepared? It seems there are many, many, many ways and
here are quite a few to enjoy. Be comforted.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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Three Ideas for Macaroni 'n Cheese
For a fresh take on mac ‘n cheese, start with the basic recipe, then
fancy it up with these combinations:
•Southwest: Add flavor and flair with zesty ingredients like ground
chorizo and jalapeños. Use 2 cups shredded pepper jack cheese and 1 cup
shredded cheddar cheese. Stir in 2 cups cooked chorizo, 1 can (15
ounces) corn, 1 can (4 ounces) chopped jalapeños and 1 small red onion,
chopped. And for an even bigger kick, add chili powder to taste. To
make it vegetarian, replace chorizo with 1 can (15 ounces) drained
black beans.
•Florentine: inspired by Italy, creating an elegant and delicious dish
is easy. In a large pot over medium heat, saute 2 cloves garlic,
minced, with 3 tablespoons extra virgin olive oil, then add 3 cups
fresh spinach and saute until spinach wilts, about 5 minutes.
Substitute 1 cup shredded Mozzarella cheese, then stir in spinach saute
and 6 ounces prosciutto, coarsely chopped. To finish, sprinkle with
fresh chopped basil.
•Rustic: For a healthier meal, incorporate roasted vegetables—they’re
wholesome and delicious! Chop 1 red onion, 1 red bell pepper, 1
zucchini and 1 cup mushrooms, then combine and spread in a shallow
roasting pan. Toss with 3 tablespoons extra virgin olive oil and salt
and pepper to taste. Roast at 400°F, occasionally tossing, until
tender, about 45 minutes. Mix the vegetables in with your pasta, sauce
and cheese.
The possibilities are endless. Experiment with cuisines and ingredients
you love—you’re sure to discover a scrumptious combination you adore!
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Thomas
Jefferson called all pasta "macaroni" and is known to have
served a macaroni pie at the White House in 1802. According to records,
he had a pasta maker as early as 1793.
The United Kingdom has welcomed macaroni since the Victorian era.
Going back in time, macaroni is mentioned in various medieval Italian
sources. A cheese and pasta casserole known as Makerouns and made with
fresh hand-cut pasta, sandwiched between a mixture of melted butter and
cheese, was recorded in an English cookbook in the 14th century.
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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15 Fun Facts
1. Macaroni and cheese is the number one cheese recipe in the United
States.
2. In any given twelve-week period, approximately one-third of the
population of the United States will eat macaroni and cheese at least
once. About half of all children in the United States will eat macaroni
and cheese during this time period.
3. Macaroni and cheese has remained on the list America’s top ten
comfort foods for decades.
4. The most popular cheese used in macaroni and cheese recipes is
Cheddar cheese.
5. In 1993, Crayola named one of their crayon colors “macaroni and
cheese.”
6. Kraft introduced its famous boxed version of macaroni and cheese in
1937. During the first year, nine million boxes were sold.
7. This is a very interesting statistic. Today, Kraft sells more than
one million boxes of its macaroni and cheese every day.
8. The average canned macaroni and cheese is a source of sixteen
percent of the daily recommended protein for an adult. It is also a
good source of copper, manganese and selenium.
9. Macaroni and cheese is consistently on the list of top ten favorite
food choices for children.
10. Although the definitive origin of macaroni and cheese is not known,
the first known written recipe for this dish is from thirteenth century
southern Italy. This recipe calls for lasagna sheets and fermented
cheese.
11. The recommended wine to serve with macaroni and cheese is Burgundy
wine.
12. The first box recipe appeared in 1802 and was for macaroni and
cheese. The recipe was actually printed on the sheet of paper found in
the box surrounding the pasta.
13. Kraft Macaroni and Cheese experienced a ten percent growth in sales
in 2007. The Easy Mac macaroni and cheese cups grew fifty percent in
sales this same year.
14. Two restaurants in New York City, S’MAC and Supermac, serve only
macaroni and cheese. Both restaurants offer classic macaroni and cheese
as well as gourmet varieties of the dish.
15. Macaroni and Cheese, by Marlena Spieler, and More Please, Macaroni
and Cheese, by Deanna Keahey and Steve Kilner, are two cookbooks
consisting entirely of macaroni and cheese recipes.
Source: http://mymacaroniandcheese.info
Check
Out the Best of As Seen On TV Products at Walter Drake.
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if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: Great Ground Beef
Recipes
As we strive to cut costs in this
struggling economy, having a great collection of easy frugal recipes on
hand is key. There's one ingredient that's very universal to cook with
and very budget friendly too - ground
beef! What other main ingredient
gives you the opportunity to feed 4 - 6 persons with only one pound?
There are so many ways to cook with ground beef, from casserole
recipes, to pasta and potato dishes and even slow cooker recipes. Join
in the sharing by sending in your favorite recipes using ground beef.
We will
collect them through this month and publish them on the first Sunday of
the following month. Be sure to use the Monthly
Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Great Ground Beef". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday of the month. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: Great
Ground Beef.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues here: A to
Z Recipes Theme Issues
The
theme issue
for "Great Ground
Beef" has a deadline of February 28,
2012,
and will be posted on March 6, 2012.
Please
use this email
link to submit a recipe for theme
recipes: Great
Ground Beef. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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I think that I shall ever cook,
a recipe from a bounded book
A book which tempts my very needs,
on how to cook the mac with cheese
A book that's filled with just one dish,
page after page fills every wish.
While fools write prose that is sure to please,
only cooks make good mac and cheese
Author unknown
Apologies to Joyce Kilmer
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
BASIC MAC 'N' CHEESE
Serves 4-6
1 pound elbow macaroni, cooked
2 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups milk*
2 cups shredded cheddar cheese
1 cup grated Parmesan cheese
1/2 cup bread crumbs**
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper, to taste
Cook macaroni according to package directions. Preheat oven to 400
degs. In a large saucepan, over medium heat, melt butter. Add flour and
cook for one minute, stirring constantly. Add milk and whisk gently
until smooth. Bring to a boil, then reduce to a simmer and cook for 5
minutes, or until sauce has thickened. Season with salt and pepper.
In a 9x13” baking dish, toss pasta with sauce. Stir in cheddar and
Parmesan, then sprinkle with bread crumbs and parsley. Bake until crust
is golden brown and crispy, about 15 minutes.
*Tip: For a rich and creamy sauce, use whole or 2% milk. Substitute
skim milk to make a thinner, reduced-fat version.
**Tip: Save money by making your own bread crumbs. If you have stale
bread, start with that, or toast slices until they’re crispy. Then in a
food processor, grind bread to desired texture.
DOUBLE CHEESE BAKED
MAC & CHEESE
8 ounces uncooked elbow macaroni
1 pound container small curd cottage cheese
3/4 cup sour cream
1 egg, slightly beaten
1 teaspoon salt
1/8 teaspoon white pepper
8 ounces sharp cheddar cheese, shredded
1/2 cup bread crumbs (optional)
Cook macaroni following label directions using the lowest time
indicated, drain well, and rinse with cold water. Combine cottage
cheese, sour cream, egg, salt, pepper, onion and cheddar cheese in a
large bowl; mix lightly until blended; fold in macaroni. Spoon into
greased 9x9 baking dish. Sprinkle with bread crumbs, if desired. Bake
in moderate oven at 350 degrees for 40 minutes or until bubbly. A
double recipe will fit into a deep 9x13 buttered casserole dish; bake
at 350 degs for 45-50 minutes, or until bubbly.
MACARONI &
CHEESE SALAD
~Thank you, Mary
2 cups macaroni, uncooked
1 cup shredded cheese
1 cup chopped green pepper
2 tablespoons diced onion
1 teaspoon salt
1 1/2 teaspoons dry mustard
1/8 teaspoon pepper
1 cup (as needed) mayonnaise-type salad dressing
2 teaspoons vinegar
Cook macaroni; drain and cool. Mix remaining ingredients. Refrigerate
until ready to serve.
MACARONI AND OATS
CHEESE
2 cups water
1/2 cup quick cooking oatmeal
1/4 cup nutritional yeast
2 tablespoons cornstarch
2 tablespoons lemon juice
1/2 tablespoons onion powder
1 1/2 teaspoon salt
1 jar (4 ounce) diced pimento
1 pound macaroni
2 cups shredded cheese
Preheat oven to 350 degs. Place all ingredients except macaroni and
cheese, in a blender and process several minutes until very smooth and
well blended. Add cheese and pour into a saucepan, cook and stir until
thickened. Cook macaroni until just tender. Drain and mix in sauce
thoroughly. Bake covered for 30 minutes.
VEGAN MACARONI &
CHEESE
1 pound pasta whole wheat rotini
1 small onion, chopped
1 1/2 cups plain, non-dairy milk
1/3 cup low sodium tamari or soy sauce
1 1/2 cups nutritional yeast
1 tablespoon paprika
1 tablespoon garlic powder
fresh pepper to taste
3 ounces firm tofu, drained
1 cup canola oil
2 teaspoons Dijon mustard, optional
Preheat oven to 350 degrees. Cook pasta according to directions, drain.
Saute onion in small amount of oil until tender. Set aside. Combine all
ingredients, beginning with milk through mustard in a food processor
and process until smooth.
Combine sauce, sauteed onion and cooked pasta and transfer to a glass
baking pan coated with cooking spray. Cook in 350 degree oven, 15
minutes, until slightly brown.
THOMAS JEFFERSON'S
MACARONI &
CHEESE
Fun facts:
Thomas Jefferson, the third president, is credited with introducing
macaroni to the United States. He brought the first macaroni machine
home with him from France, where he served as U.S. Ambassador after the
American Revolution.
"Macaroni" was the name of the pony owned by President Kennedy's
daughter, Caroline. The pony received thousands of fan letters from
children across the nation.
2 cups elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
2 1/2 cups milk
1 teaspoon salt
1/2 teaspoon pepper
2 cups shredded cheese
3 slices bread
Cook pasta for about 5 minutes, then drain. In a saucepan, melt butter
over medium heat. Blend in flour, salt, and pepper. Add milk gradually
while stirring. Bring to a boil, stirring constantly, until sauce
thickens. Remove from heat. Stir in 1 3/4 cups shredded cheese until
melted. Add macaroni. Pour macaroni mixture into 2-quart greased
casserole dish. Crumble bread slices on top of macaroni. Sprinkle
remaining 1/4 cup shredded cheese on top. Bake uncovered in 375-deg.
oven for 25-30 minutes until it's brown and bubbly! Makes 4-6 servings.
ALL DAY MACARONI AND
CHEESE
~Thank you, Sue
8 ounces elbow macaroni
4 cups shredded sharp Cheddar cheese
1 (12 fluid ounce) can evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon ground black pepper
In a large pot, cook the macaroni in boiling water 10 minutes, or until
al dente, and drain. In a large bowl, mix the cooked macaroni, 3 cups
of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt, and
pepper. Transfer to a slow cooker that has been coated with non-stick
cooking spray. Sprinkle with the remaining 1 cup of shredded sharp
Cheddar cheese. Cover, and cook on Low for 5 to 6 hours, or until the
mixture is firm and golden around the edges. Do not remove the cover or
stir the mixture until the mixture has finished cooking. Serve warm.
BLEU CHEESE MACARONI
2 cups uncooked elbow macaroni
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup sliced green bell pepper
1/2 cup sliced red bell pepper
3/4 cup heavy cream
1/3 cup all-purpose flour
1/2 cup plain yogurt
1 cup crumbled bleu cheese
1/2 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add macaroni and
cook for 8 to 10 minutes or until al dente; drain. Meanwhile, in a
medium saucepan over medium heat combine butter, salt, pepper and bell
peppers. Simmer until heated through. Stir in cream, flour, yogurt,
bleu cheese and Parmesan cheese.
Stir cooked macaroni into cheese mixture and serve hot.
MACARONI &
CHEESE WITH HAM
1 pound package macaroni
2 cups shredded cheese of choice
2 tablespoons unsalted butter
2 cups smoked ham, diced
1 cup low fat milk
1-1/2 teaspoon dry mustard
1/4 cup scallions, chopped
1/4 teaspoon pepper
Set aside cheese packet. Cook macaroni in a large pan of boiling water
8-10 minutes, or until just cooked through. Drain and keep warm. Melt
butter in a heavy nonstick pan over medium high heat. Cook ham about 4
minutes, stirring frequently, until browned. Stir in milk, dry mustard
and cheese. Bring to a boil over high heat, whisking constantly, until
smooth. Remove from heat and stir in macaroni, scallions and pepper
FIESTA MACARONI
& CHEESE
1/2 cup purchased salsa
1/2 pound elbow macaroni
3/4 cup cheddar cheese, shredded
Cook macaroni in a large pan of boiling water 8-10 minutes until al
dente. Drain. Stir in cheese and salsa and serve.
MACARONI &
CHEESE PIZZA
~Thank you, Sandi
1/4 pound canned mushrooms, drained
2 eggs
1 cup tomato pizza sauce
1 teaspoon dried oregano
1 package macaroni and cheese
1/4 cup green bell pepper, seeded and chopped
1/4 cup onions, chopped
2 ounces pepperoni, thinly sliced
1 cup mozzarella cheese, shredded
Preheat oven to 375 degs. Prepare macaroni as directed on package. Add
eggs and mix well. Spread into a well-greased 12 in. pizza pan or 13x9
in. baking pan. Bake 10 minutes. Combine tomato sauce and next 4
ingredients in a bowl. Top with meat and cheese. Bake another 10
minutes.
SLOW COOKER MACARONI
& CHEESE
8 ounces elbow macaroni
2 cups shredded mild cheddar cheese
1 cup shredded sharp cheddar cheese
2 cups cubed Velveeta cheese
1 can evaporated milk (12 oz)
1 1/2 cups milk
2 teaspoons Worcestershire sauces
1 teaspoon garlic powder
Salt and pepper to taste
Spray the inside of the slow cooker with non-stick cooking spray Mix
all of the ingredients except the sharp cheddar cheese in a bowl. Pour
into the slow cooker and cover with the remaining sharp cheddar. Cook
on low 4 to 6 hours. Important: Don't lift the lid or stir during the
cooking process. Add extra flavor by adding some sauteed onion.
Note: For a quicker version, cook the macaroni ahead of time to al
dente, put all ingredients into the slow cooker, mix well and cook on
low 2-3 hours.
MAC & CHEESE
WITH SQUASH & PEAS
1 cup butternut squash pureed
1.5 cups whole wheat macaroni(dry)
1 small red onion, diced
1 tablespoon margarine
1 tablespoon flour
3/4 cup milk, or water if preferred
1 cup shredded mozzarella
2 T cream cheese
1 cup frozen peas (optional)
salt and pepper
Parsley
Peel butternut squash. Roast or steam until very tender. Puree. Boil
pasta until al dente. Set aside. Saute red onion until just tender and
fragrant. Melt margarine in a sauce pan. Stir in 1 flour and cook 1-2
minutes. Whisk in milk until a pale sauce forms. Add squash puree and
stir well. Fold in shredded cheese and cream cheese and heat until
melted. Stir together peas, pasta, onion, and butternut squash
mixture,season to taste and spread into a 9×9? baking dish. Bake at 350
degs. for 25 minutes. Top with freshly chopped parsley.
CHORIZO MAC &
CHEESE
~Thank you, Lori
8 ounces elbow macaroni
1/2 pound chorizo
1 tablespoon butter
1 tablespoon flour
1 cup milk
1/2 cup shredded cheese of choice
Cook macaroni according to instructions. Brown chorizo. Melt butter in
saucepan and add flour. Stir and cook 1-2 minutes. Add milk and whisk
to avoid lumps. Let mixture cook for 5-7 minutes or until it starts to
thicken. Remove from heat and add cheese. Stir to mix, letting cheese
melt into the sauce. Add macaroni and chorizo. Serve.
CORNED BEEF, MAC
& CHEESE POTATO
CASSEROLE
1 (12 ounce) can corned beef, crumbled
1 2/3 cups macaroni (cooked and drained)
1 1/2 cups cheddar cheese, grated
1 1/4 cups milk
1 (10 1/4 ounce) can condensed cream of chicken soup
1/2 cup chopped potato
2 teaspoons garlic (minced)
2 teaspoons onion powder
1 teaspoon Italian seasoning
3/4 cup Italian seasoned breadcrumbs
1/4 margarine, cut up and added to the top
Mix together all ingredients except for the crumbs. Put into a greased
1 1/2 quart casserole dish (round). Top with the buttered crumbs and
bake on high for 20-25 minutes covered for 15 -20 minutes. Brown the
top the last 5 to 10 minutes. until bubbly and lightly browned.
FRENCH MACARONI
& CHEESE
6 slices French baguette
1 stick unsalted butter
5 1/2 cups milk
1/2 cup flour
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1/4 teaspoon cayenne
4 1/2 cups grated sharp Cheddar cheese (18 ounces)
2 cups grated Gruyere (8 ounces)
1 1/4 cups grated Romano cheese (5 ounces)
1 pound elbow or shell pasta
Heat the oven to 375 degs. Butter a 3 1/2-quart casserole dish. Make
bread crumbs from the baguette in a food processor or blender. Mix the
crumbs with 2 tablespoons of melted butter and set aside.
Warm the milk over medium heat. In a separate pan, melt the remaining
butter until bubbly. Whisk in the flour and cook, stirring for 1
minute. Then, still whisking, add the warm milk a bit at a time.
Continue cooking, stirring constantly, until the mixture bubbles and
thickens. Remove it from the heat. Stir in the salt, pepper, nutmeg,
cayenne, and cheeses. Set aside.
Cook the pasta until slightly underdone, then rinse it under cold
water. Combine it with the cheese sauce and pour it into the buttered
casserole dish. Sprinkle with the buttered bread crumbs and bake for
about 30 minutes, until the mixture bubbles and the crumbs are brown.
Let the dish set for 5 minutes before serving. Serves 6 to 8.
GROWN UP MAC &
CHEESE
Salt
1 pound uncooked elbow macaroni
1/4 pound Fontina cheese
1/4 pound Gorgonzola cheese
2 tablespoon butter
1/2 cup half-and-half
Freshly ground black pepper to taste
Chopped chives or parsley to garnish
In a medium pot, bring 4 quarts of water to a boil. Add a pinch of salt
and the macaroni. Cook until tender, about 8 to 10 minutes. In a
colander, drain the macaroni and return it to the pot. Fold in the
cheese, butter and half-and-half. Season with the pepper. Serve in a
heated bowl and garnish with chopped chives or chopped parsley. Serves
8.
IN CROWD MAC &
CHEESE
~Thank you, Marion
2 tablespoons butter
2 tablespoons flour
1 teaspoon dry mustard
2 cups milk, heated
3 cups grated cheddar cheese, divided
Pinch of cayenne pepper
1 pound elbow macaroni
Sundried tomatoes (optional)
Gorgonzola cheese (optional)
One 10 oz. package frozen green peas (optional)
1/2 cup finely diced ham (optional)
1 cup bread crumbs (optional)
First make the white sauce. Melt the butter in a heavy saucepan. Stir
in the flour and mustard and keep stirring over low heat, without
letting the mixture brown, about 2 minutes. Stir in the milk until the
sauce thickens. Bring to a boil, lower the heat and simmer for a few
minutes. Add 2 cups of the cheese and the cayenne and remove from the
heat.
Meanwhile, bring a large pot of water to a boil. Add the macaroni and
cook for 3 to 5 minutes, until just cooked. Drain and put in a large
bowl. Stir in the cheese sauce.
Butter two casseroles. Spoon half the macaroni into one. Add the
tomatoes, Gorgonzola, peas and ham to the macaroni left in the bowl and
pour this into the second casserole. Sprinkle the remaining cheddar
cheese over both casseroles, top with bread crumbs if you like, and
bake in a 350 degree oven for half an hour, until the tops are brown
and bubbling. Makes 8 servings.
MOM, DAD & KIDS
MAC & CHEESE
1 pound macaroni
5 tablespoons unsalted butter
¼ cup flour
3 cups 2-percent milk
2 ounces Gruyere, grated (1/2 cup)
4 ounces sharp Cheddar, grated (1-1/4cup)
5 ounces Parmesan, finely grated (1N cups)
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
¼ teaspoon salt
8 ounces pasteurized lump crab meat, shells and cartilage removed
6 ounces frozen artichoke hearts, thawed and squeezed
1-1/2 tablespoons minced chives or scallion greens
¼ cup canned diced green chiles
¼ cup whole wheat bread crumbs
1/2 teaspoon pepper
Bring a large pot of water to a boil over high heat. Add the pasta and
cook according to the package directions. n a 12-inch, ovenproof
skillet set over medium heat, melt 4 tablespoons of the butter. Whisk
in the flour until a smooth paste is formed. Whisk in the milk in a
slow, steady stream until smooth. Continue whisking until the mixture
begins to bubble, about 7 minutes. Whisk in the Gruyere, the Cheddar,
1/2 cup of the Parmesan, the mustard, Worcestershire sauce, and salt
until the cheeses melt, about 1 minute more. Remove the sauce from the
heat and stir in the cooked pasta.
Transfer 5 cups of the pasta mixture to another ovenproof skillet and
set it aside. Stir the crab, the artichoke hearts, the chives or
scallions, and the green chiles into the remaining pasta.
Adjust the oven rack to 8 inches below the broiler element and set the
broiler to low. In the microwave, melt the remaining tablespoon of
butter in a small bowl, then toss it with the remaining Parmesan and
bread crumbs. Sprinkle half the mixture over the top of each pasta
skillet. Sprinkle the pepper over the crab pasta dish.
Broil both dishes until golden brown and bubbling, about 5 minutes.
Cool the pasta for 5 minutes before serving.
MACARONI WITH
ARTICHOKE HEARTS
2 ¼ ounces butter
10 ½ ounces cooked artichoke hearts cut in half, drained, patted dry
with kitchen paper
1 garlic clove, peeled, crushed slightly with the edge of a knife
2 ounces plain flour
1 pint milk
1 tablespoon whole grain mustard
2 pinches ground nutmeg
5½ ounces strong hard cheese, grated
Salt and freshly ground black pepper
12 ½ ounces macaroni, cooked according to packet instructions until
just al dente (add a dash of oil to the cooking water to prevent the
macaroni from sticking together), drain.
For the topping:
4-6 ripe tomatoes, thinly sliced with a serrated knife
1 ½ ounces Parmesan, finely grated
3-4 pinches dried mixed herbs (such as oregano, thyme or rosemary)
Salt and freshly ground black pepper
Drizzle extra virgin olive oil
Preheat the oven to 400 degs. For the macaroni cheese, melt ¾ ounce of
butter in a medium saucepan over a medium heat. When the butter is
foaming, add the artichoke halves and fry, stirring regularly, for
10-12 minutes, or until the artichokes are golden-brown. Remove from
the pan using a slotted spoon and set aside to drain on kitchen paper.
Heat the remaining 1½ ounce of butter in a large saucepan over a medium
heat until foaming. Add the garlic clove and fry for one minute, or
until softened. Add the flour and stir to combine, then continue to
cook for a further minute, stirring vigorously, or until the flour has
darkened slightly in color. .Add 3-4 tablespoons of the milk and stir
until the mixture comes together as a thick paste.
Add the remaining milk, a little at a time, whisking after each
addition to incorporate it into the mixture and waiting until the
mixture has thickened slightly before adding more milk. When all of the
milk has been incorporated into the mixture, the result should be a
smooth sauce with the consistency of double cream (this is called a
roux).
Reduce the heat slightly and stir in the mustard and nutmeg. Remove the
garlic clove from the mixture and discard. Add the grated cheese and
stir well until completely melted. Season, to taste, with salt and
freshly ground black pepper. Add the cooked macaroni, and artichoke
halves to the cheese sauce and stir well to combine. Remove the pan
from the heat. Transfer the macaroni cheese to an ovenproof dish.
For the topping, arrange the sliced tomatoes on top of the macaroni
cheese. Sprinkle over the grated Parmesan and dried herbs. Season, to
taste with salt and freshly ground black pepper and drizzle over a dash
of extra virgin olive oil. Line a baking tray with aluminum foil and
place the ovenproof dish on top to catch any drips. Bake the macaroni
cheese in the middle of the oven for 30-40 minutes, or until the
topping is golden-brown and the macaroni cheese is bubbling
BAKED MACARONI WITH
MEATBALLS
~Thank you, Shirley
For the cheese sauce:
1 pint whole milk
2 bay leaves
1½ ounce unsalted butter
2 ounces plain flour
10½ ounces mature Cheddar cheese, grated
1 teaspoon English mustard
Salt and freshly ground black pepper
For the meatballs:
2 tablespoons olive oil
½ onion, finely chopped
1 garlic clove, crushed
1 teaspoon dried oregano
10 ½ ounces minced rump steak
For the pasta:
1 tablespoon olive oil
4 shallots, sliced
14 ounces macaroni, cooked according to packet instructions
20 cherry tomatoes, halved
12 sun-blushed tomatoes
1 teaspoon dried oregano
2-3 tablespoons milk, if needed
2 tablespoons grated Parmesan
Preheat the oven to 400 degs. For the cheese sauce, place the milk and
bay leaves into a pan and place over a medium heat. Heat the milk to
scalding point (do not boil) and then remove from heat. Leave to
infuse. In a clean saucepan, melt the butter over a medium heat, then
stir in the flour and cook for three minutes. Be careful not to let the
mixture turn brown.
Remove the bay leaves from the milk mixture and add a little milk to
the flour and butter mixture. Stir to combine the milk and flour paste
over a low heat, then repeat the process, gradually adding milk and
stirring in, until a smooth paste is formed. Add the rest of the milk
and bring to boil, stirring all the time, then reduce the heat and
simmer for three minutes. Remove the pan from the heat and add the
cheese, mustard and season, to taste, with salt and freshly ground
black pepper.
For the meatballs, heat one tablespoon of the oil in a saucepan over a
medium heat. Add the onion, garlic and oregano and fry until softened,
then remove from heat and allow to cool. Place the onion mixture into a
bowl and add the minced meat. Season well with salt and freshly ground
black pepper, and mix together to combine. Roll the mince mixture into
small 1in meatballs. Heat the remaining tablespoon of oil in a clean
frying pan over a medium heat. Add the meatballs and fry, turning
occasionally, until brown all over and completely cooked through.
For the pasta, heat the oil in a large frying pan. Add the shallots and
fry for two minutes to soften, then add the cooked pasta and stir well.
Add the tomatoes and oregano and cook for 2-3 minutes, then add the
meatballs and the cheese sauce. (You may need to add a little milk to
loosen the cheese sauce.) The sauce should coat, not swamp, the
macaroni.
Transfer the macaroni and meatballs to either a large ovenproof dish or
into 4inch ramekins. Top with Parmesan and place into the oven to bake
for 15 minutes if using a large dish, 7-8 minutes if using the
ramekins. Preheat the grill to its highest setting and place the dish
or ramekins under the grill to melt and brown the cheese before serving
GLAM MAC &
CHEESE*
12 ounces macaroni
3 ounces pancetta, diced
Small handful fresh thyme leaves
3 spring onions, trimmed and finely sliced
3 ½ ounces breadcrumbs
Handful chopped fresh parsley
For the cheese sauce:
1 ½ ounce butter
1 ½ ounce plain flour
Pinch ground nutmeg
1 teaspoon English mustard powder
8 ounces milk
10 ounces heavy cream
8 ounces Dolcelatte or Gorgonzola cheese
4 ounces Parmesan, grated
Salt and freshly ground black pepper
Preheat the oven to 400 degs. Cook the macaroni in a large pan of
boiling salted water, for 8-10 minutes, or until just cooked. Drain,
return to the pan and set aside.
Meanwhile, fry the pancetta in a medium frying pan over a gentle heat
until it just starts to brown and crisp up, then add the thyme leaves
and spring onions and cook for a further 3-4 minutes. Remove the pan
from the heat and add its contents to the pasta.
For the sauce, put the butter, flour, nutmeg and mustard in a small pan
set over a medium heat and cook until the butter has melted. Mix the
milk and cream together in a jug and add a little to the flour and
butter in the pan, stirring well. Keep adding the milk mixture, bit by
bit, stirring well each time.
Once all the milk has been added, turn up the heat and boil for a
minute or two. The sauce will thicken considerably, then remove the pan
from the heat. Add two-thirds of the Dolcelatte and Parmesan to the
sauce while it is still hot and stir together until well combined. It
may be a bit lumpy, but that is fine. Season to taste with salt and
pepper.
Add the sauce to the pasta mixture and stir everything together. Spoon
the mixture into a shallow casserole dish or four individual large
ramekins. Sprinkle the remaining cheese and the breadcrumbs over the
top and bake in the oven for about 20-30 minutes, or until the cheese
starts to bubble and the topping is golden-brown. Sprinkle with the
chopped parsley.
* I just had to look up the definition of “Glam”. Seems it was first
used in 1963 meaning extravagantly showy, glamorous.
MAC & TWO CHEESE
WITH TURKEY
~Thank you, Betty
4 cups water
1 can evaporated skim milk, divided
5 cups pasta
1 3/4 cups grated cheddar cheese
1 1/4 cups grated Asiago cheese
2 cups chopped leftover turkey
1 tsp cornstarch
Bring water and 1 cup of evaporated milk to a boil in a large deep
skillet. Add pasta and continue to cook on high (adjusting temperature
if it starts splattering), stirring often for 10 minutes or until pasta
is al dente. Stir in cheese and turkey. Whisk corn starch into
remaining evaporated milk and add to skillet. Stir until smooth. Serve
immediately.
MAC & CHEESE
WITH FRENCH TOAST
TOPPING
1/2 pound pasta
2 cups coarsely grated mozzarella (about 6 ounces)
1 cup finely grated Parmesan cheese
2 3/4 cups milk, divided
2 large eggs
3 thick slices bread, roughly diced
2 tablespoons unsalted butter, plus more for greasing
3 tablespoons flour
1 teaspoon salt
8 slices precooked pea meal bacon, cut into thin strips
Preheat the oven to 400-degs. Bring a large pot of salted water to a
boil. Add the pasta and cook according to package instructions. While
pasta is cooking, combine both cheeses in a bowl. In another bowl,
whisk 1/4 cup milk and the eggs together; fold in the bread and add
half of the cheese.
Melt the butter in a bowl or large glass measuring cup in the
microwave, about 60 seconds. Whisk in flour and 1 teaspoon salt. Whisk
in remaining milk and microwave for 2 minutes or until thickened enough
to coat the back of a spoon. This can also be done on the stove. It
takes about 5 minutes in a saucepan over medium heat with frequent
stirring. Stir in the remaining cheese, then pour sauce over the pasta
and toss with bacon. Butter a shallow casserole dish (2 quart). Add the
pasta and top with the bread mixture. Bake until golden and bubbly,
about 25 minutes. Let rest a few minutes before serving.
SUPER NO BAKE MAC
& CHEESE
4 cups whole wheat pasta
2 cups frozen diced butternut squash
3 tbsp unsalted butter
3 tbsp all-purpose flour
1-1/2 cups low-sodium chicken stock
2 cups grated Cheddar
1/4 cup finely grated Parmesan
Bring a large pot of salted water to a boil. Add pasta; cook according
to package instructions. In the last 3 minutes of cooking, add squash.
Drain well and return to pot. In a medium glass bowl, melt butter in
microwave. Whisk in flour, then stock. Microwave about 4 minutes,
whisking every 60 seconds until sauce thickens. Stir in Cheddar and
microwave 1 minute or until cheese melts into sauce. Stir sauce into
pasta and squash, add Parmesan and season with salt and pepper.
LOBSTER MAC &
CHEESE WITH FRIED
POTATOES
1 pound penne pasta
1 tablespoon salt
3 tablespoons butter
2 tablespoons flour
2 cups milk
1 teaspoon salt
Pepper, to taste
1 dash nutmeg
1/3 cup heavy cream
1 1/3 cup grated Gouda cheese
4 ounces lobster knuckle meat
1/4 cup Parmesan cheese
1 tablespoon truffle oil
4 lobster claws
***Fried potatoes***
1 large baking potato
2 cups oil
1 teaspoon salt
Pepper, to taste
Cook pasta in 2 quarts of water with 1 tablespoon salt until al dente,
6 to 8 minutes. Drain, add 1 tablespoon butter to warm pasta and toss
to cover with butter, to prevent pasta from sticking together. Reserve.
Heat oven to 350 degrees F. Prepare sauce in a heavy-bottom 4-quart
saucepan by melting 2 tablespoons of butter over medium heat and
stirring in the flour to make a thick paste. Cook for about 2 minutes,
then stir in milk, salt, pepper and nutmeg. Continue to cook over
medium heat, stirring constantly with a whisk until the mixture comes
to a boil. Boil briefly, reduce heat, stir in cream and Gouda and cook
until cheese is melted. Combine the sauce, pasta and lobster knuckle
meat, mixing well.
Place 1/4 of the pasta in a buttered 6-inch cast-iron skillet, top with
a tablespoon of Parmesan cheese and bake until the sauce bubbles, 10
minutes or so. Place cast-iron skillet on a plate with a napkin,
drizzle with truffle oil, top with a haystack pile of fried potato and
one lobster claw. You can also put the pasta and sauce into a 1
1/2-quart casserole, and bake, adding claw after spooning out
individual servings.
Fried potatoes: Peel potato, and cut lengthwise into six or more very
thin (1/8-inch-thick) slabs. Stack slabs, and cut into very thin
julienne - about 1/8-inch wide. Rub dry between paper towels. Or use
the thin julienne blade on a mandoline.
In a heavy saucepan, heat the oil to 350 degrees F - until a cube of
bread browns quickly. Fry the potatoes until crispy and just beginning
to brown. Drain on paper towels, sprinkle with salt and pepper, and
heap lightly over the cooked macaroni before topping with the lobster
claw.
BAKED MAC &
CHEESE
~Thank you, Lynn
6 tablespoons butter, divided
1/4 cup flour
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
3/4 teaspoon Worcestershire sauce
3 cups milk
1 small onion, grated
3 cups shredded sharp Cheddar cheese
8 ounces elbow macaroni pasta, cooked and drained
3/4 cup soft bread crumbs
In saucepan over medium low heat melt 4 tablespoons butter; blend in
flour and seasonings, stirring until smooth and bubbly. Gradually stir
in milk; cook and stir until thick and smooth. Stir in grated onion and
cheese.
Place cooked drained macaroni in a buttered 3-quart casserole. Pour
sauce over macaroni and gently mix to blend. Melt remaining 2
tablespoons of butter and toss with the bread crumbs. Sprinkle bread
crumbs over the macaroni. Bake at 375 degs. for 30 minutes, or until
golden brown.
BAKED MAC &
CHEESE WITH MUSHROOM
SOUP
1 box (1 pound size) dry elbow macaroni pasta
1 can cream of mushroom soup
20 ounces milk
4 tablespoons butter
1/4 cup chopped chives
Kosher salt, to taste
White pepper, to taste
1 tablespoon garlic powder
1/2 teaspoon nutmeg
16 ounces New York extra sharp Cheddar cheese (coarsely shredded)
8 ounces finely shredded sharp Cheddar cheese
Fried Onions
Cook macaroni according to box instructions, minus 2 minutes. Drain and
set aside. Preheat oven to 350 degs. Butter the sides and bottom of a
9x13 glass baking dish. Using the same pan from the pasta, add the
soup, milk, butter, and seasonings and chives. Stir over medium heat to
combine and heat until butter has melted.
In a large bowl, gently fold the pasta and cheese until well combined.
Pour in to baking dish. Pour in the milk mixture and gently combine
with pasta and cheese. Bake for 45 minutes. Top with onions and bake
for an additional 10 minutes. Remove from oven and let stand for 10
minutes. Serve with sliced tomatoes garnished with chopped chives,
Kosher salt, freshly cracked pepper and good extra virgin olive oil.
BAKED MEXICAN
MACARONI
~Thank you, June
8 ounces uncooked penne pasta
2 tablespoons butter or margarine
1/4 cup chopped onion
1 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1 clove garlic, finely chopped
2 tablespoons all-purpose flour
2 cups plain yogurt
4 ounces light process American cheese product loaf, cut into 1/2-inch
cubes
1 cup shredded reduced-fat Mexican 4-cheese blend
1/4 cup plain dry bread crumbs
Heat oven to 375 degrees F. Cook and drain pasta as directed on
package; set aside. Melt butter in 3-quart saucepan over medium heat.
Cook onion, mustard, salt, pepper and garlic in butter 5 to 7 minutes,
stirring occasionally, until onion is tender. Stir in flour. Cook over
medium-low heat, stirring constantly, until mixture is bubbly; remove
from heat. Stir in yogurt, stirring constantly. Gently stir in cheeses;
stir in pasta. Pour into ungreased 2-quart casserole. Sprinkle with
bread crumbs. Bake uncovered about 25 minutes or until bubbly.
CREAMY MAC &
CHEESE
2 tablespoons butter
1 cup cottage cheese (not low fat)
2 cups milk (not skim)
1 teaspoon dry mustard
Pinch cayenne
Pinch freshly grated nutmeg
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound sharp or extra-sharp cheddar cheese, grated
½ pound elbow pasta, uncooked
Heat oven to 375 degrees and position an oven rack in upper third of
oven. Use 1 tablespoon butter to butter a 9-inch round or square baking
pan. In a blender, purse cottage cheese, milk, mustard, cayenne, nutmeg
and salt and pepper together. Reserve ¼ cup grated cheese for topping.
In a large bowl, combine remaining grated cheese, milk mixture and
uncooked pasta. Pour into prepared pan, cover tightly with foil and
bake 30 minutes.
Uncover pan, stir gently, sprinkle with reserved cheese and dot with
remaining tablespoon butter. Bake, uncovered, 30 minutes more, until
browned. Let cool at least 15 minutes before serving. Yield: 6 to 8
servings.
Special thanks to the Tillamook cheese factory for the following
recipes:
http://www.tillamook.com
ULTIMATE COMFORT
MACARONI & CHEESE
¾ cup Tillamook® Unsalted Butter, plus more for dish
3 cups (about ½ loaf) good white crusty bread, cut into ¼ to ½ inch
pieces
4 cups half-and-half (a quart)
1 cup milk
½ cup all-purpose flour
2 teaspoon salt
1 teaspoon freshly ground black pepper
½ teaspoon ground or whole red pepper flakes, or to taste
1 teaspoon garlic powder
¼ teaspoon freshly grated nutmeg or ½ teaspoon dried
2 cups Tillamook® Vintage White Extra Sharp Cheddar Cheese, shredded
2 cups Tillamook® Sharp Cheddar Cheese, shredded
2 cups Tillamook® Swiss Cheese, shredded
1¼ cups Romano cheese, shredded
1 pound macaroni with grooves
Preheat oven to 325°. Butter and set aside a 9×13 casserole dish, pull
out half-and-half and butter (both should be about room temperature).
Place bread in a medium bowl. In the microwave, melt 4 tablespoons
butter and ½ teaspoon garlic powder. Pour butter into the bowl with
bread and toss. Set bread crumbs aside.
Melt 6 tablespoons butter in a large saucepan (enough to hold 10 cups)
over medium heat. When butter melts add flour. Cook, whisking, 1
minute. While whisking, slowly pour in half-and-half and milk and add
1½ teaspoons salt, ½ teaspoon pepper, ½ teaspoon red pepper, ½ garlic
powder and nutmeg. Continue cooking, whisking constantly, until the
mixture bubbles and becomes thick. Remove pan from heat. Stir in 2 cups
sharp cheese, 1 cup extra sharp cheddar, 1 cup Swiss and 1 cup Romano;
set cheese sauce aside. Blend the remaining cheese together.
Fill a large saucepan with water; bring to boil. Add macaroni; cook 2-3
minutes less than manufacturer’s directions, until the outside of pasta
is cooked and the inside is slightly undercooked. Transfer macaroni to
a colander, rinse under cold water, and drain well. Add salt and pepper
to taste and add 2 tablespoons butter. Stir in the cheese sauce into
macaroni.
Pour mixture into casserole dish. Sprinkle remaining 1 cup extra sharp
cheddar, ½ cup Swiss, and ¼ cup Romano, add bread crumbs over top. Bake
until browned on top, about 30 minutes. Transfer dish to wire rack to
cool 5 minutes
TEX MEX MAC “N”
CHEESE
8 ounces uncooked corn pasta large macaroni noodles (found in most
organic sections of the grocery store. If unable to find, use regular
large elbow macaroni)
4 quarts water
1 tablespoon salt
Sauce:
½ cup Tillamook® Unsalted Butter (plus extra for buttering baking dish)
1½ cups onion, minced
1 tablespoon garlic, minced
1 tablespoon freshly grated lime zest
1 tablespoon Worcestershire sauce
2 teaspoons Chipotle flavored hot sauce (or to taste)
1 teaspoon ground cumin
½ teaspoon celery salt
½ cup all purpose flour
1 quart heavy cream
1 tablespoon dried Mexican Oregano
2 tablespoons freshly minced Cilantro (stems only)
4 cups (16 ounces) Tillamook® Mexican Blend Shredded Cheese
Topping:
2 cups Tillamook® Mexican Blend Shredded Cheese
¼ cup Tillamook® Unsalted Butter
1 teaspoon chile powder
1 cup Panko breadcrumbs
½ cup yellow cornmeal
½ cup pepitas (pumpkin seeds), chopped
Dash of salt
Garnish (optional):
1 cup Tillamook® Sour Cream
2 teaspoons cilantro leaves, chopped
1 tablespoon green onions (light green portion), chopped
½ teaspoon lime zest, grated
Preheat oven to 350 degs. Butter the bottom and sides of a large
ceramic or glass baking dish: 10x20x2 deep. Position oven rack to the
center position in the oven. Melt butter in 4 quart, heavy-duty,
non-stick pot over medium low heat. Add onion, garlic and lime zest and
sweat over medium-low heat for 1-2 minutes – do not allow this to
brown. Add Worcestershire and Tabasco Sauce and cook for 30 seconds,
scraping up and browned bits in the bottom of the pan. Add cumin and
celery salt. Stir in flour and cook over low heat for 3-4 minutes,
continuously scraping the bottom of the pan with a wooden spoon.
Whisk in cream until mixture is smooth and bring it up to a low simmer.
Add Oregano and Cilantro. Stirring frequently, cook cream sauce over
low heat for 15 minutes. Cream will reduce and sauce will thicken to
about ¾ volume. Stir in cheese until thoroughly melted.
While sauce is reducing: In a separate large pot, bring 4 quarts of
water and 1 tablespoon salt to a boil. Cook corn macaroni according to
package directions (about 7-8 minutes), until cooked but still a little
firm (al dente). Drain and set aside – reserving ½ cup cooking water.
(This can be done while the cream sauce is reducing.)
Carefully stir cooked macaroni into the cheese sauce until combined,
adding the ½ cup of cooking water to thin the sauce a bit. Very
carefully, pour entire hot mixture into baking dish and lightly smooth
out the top with the back of spoon.
Topping: Combine butter and chile powder in a microwave safe dish
(large enough to hold dry ingredients); melt butter in microwave on
“high” for 30 seconds, or until melted. Stir butter and add Panko
breadcrumbs, cornmeal, pepitas and salt. Mix together with a fork until
crumbs are moist.
Sprinkle a thick layer of the cheese evenly over the top of the dish,
and then finish with the breadcrumb mixture. Bake uncovered in the
center position of the oven for 30-45 minutes, until cheese is bubbly
and the top is a light golden brown.
Blend sour cream with cilantro, green onions and lime zest. Garnish
each serving with a dollop of flavored cream cheese.
CORNBREAD TOPPED
APPLE MACARONI &
CHEESE
6 tablespoons Tillamook® Unsalted Butter, divided
1 tablespoon olive oil
1 cup diced onion
2 cups crumbled cornbread
2 cups dry elbow macaroni
¼ cup flour
1 cup half and half
1 cup whole milk
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon cinnamon
4 cups (16 ounces) shredded Tillamook® Special Reserve Extra Sharp
Cheddar
1½ cups peeled and diced Granny Smith apples, or other tart apples
Preheat oven to 350°. Place rack in center of oven. Lightly butter a 2½
quart baking dish.
In a medium skillet over medium heat, melt 2 tablespoons butter with
olive oil. Add onion and sauté until tender, about 5 minutes. Remove
from heat and stir in cornbread; set aside.
In a large pot bring 3 quarts of water to a boil. Add 2½ teaspoons of
salt and macaroni. Cook according to package directions, stirring
occasionally. Pasta is done when it is slightly chewy to the bite or al
dente. Drain pasta in a colander and set aside.
Prepare sauce while pasta is cooking. In a medium saucepan melt
remaining 4 tablespoons butter over medium heat. Whisk in flour and
cook about 3 minutes, whisking constantly. Gradually whisk in half and
half and milk. Bring just to a boil, whisking constantly. Reduce heat
and simmer, whisking often until sauce begins to thicken, about 1
minute. Stir in salt, pepper and cinnamon. Reduce heat to low. Add the
cheese and stir until melted and smooth.
Remove pan from heat and gently stir in macaroni and apples. Pour the
pasta mixture into prepared baking dish and top with reserved cornbread
mixture. Bake for 25-30 minutes or until cheese is bubbly and top
begins to brown. Let sit 5 minutes before serving. Makes 8 servings
IRRESISTIBLE
MACARONI & CHEESE
1½ cups panko (Japanese style bread crumbs) or coarse dry bread crumbs
7 tablespoons Tillamook® Unsalted Butter, divided
1 tablespoon sesame seeds
12 ounces dry medium elbow macaroni
½ cup finely chopped onion
3 tablespoons all-purpose flour
2 cups whole milk
1 cup half and half
2 teaspoons Dijon mustard
2 teaspoons creamy horseradish
1 teaspoon paprika
1 teaspoon salt
¼ teaspoon pepper
2 cups (8 ounces) Tillamook® Sharp Cheddar Cheese, shredded
1 cup (4 ounces) Tillamook® Colby Jack Cheese, shredded
1 cup (4 ounces) Tillamook® Swiss Cheese, shredded
Preheat oven to 350°. Lightly butter a 9×13 inch shallow baking dish.
In a small bowl, combine breadcrumbs, 3 tablespoons melted butter and
sesame seeds. Set aside.,In a large pot, bring 4 quarts of water to a
boil. Add 1 tablespoon salt and pasta. Cook, stirring occasionally,
according to package directions. Pasta is done when it is slightly
chewy to the bite or al dente. Drain pasta in a colander and set aside.
Prepare sauce while pasta is cooking. In a large saucepan over medium
heat, melt remaining butter. Stir in onions and sauté 3-5 minutes until
softened. Whisk in flour and cook 3 minutes, whisking constantly.
Gradually add milk and half and half and bring just to a boil, whisking
constantly. Reduce heat and simmer, whisking often, until sauce
slightly thickens, 4-5 minutes. Whisk in mustard, horseradish, paprika,
salt and pepper. Add cheese and stir until melted.
Remove pan from heat and gently fold in macaroni. Pour mixture into
prepared baking dish and top with breadcrumb mixture. Bake 25-30
minutes until cheese is bubbly and top begins to brown. Remove from
oven and let rest 5 minutes before serving. Serves 8
JUMBO STUFFED PASTA
6 ounces dried small shell macaroni noodles
12 ounces dried jumbo shell macaroni noodles
¼ cup Tillamook Salted Butter
¼ cup all-purpose flour
2 cups whole milk
1 cup half and half
1 teaspoon salt
1 teaspoon cracked black pepper
4 cups (16 ounces) Tillamook® Vintage White Extra Sharp Cheddar Cheese,
divided
¾ cup chopped oil-packed sun dried tomatoes, drained
2 cups shredded cooked chicken
Non-stick cooking spray
2 tablespoons melted Tillamook® Salted Butter
1 cup finely crushed cornflakes
Preheat oven to 400 degs. Spray a 13×9-inch baking dish with non-stick
cooking spray. Cook both macaroni noodles separately according to
package directions to al dente. Immediately rinse with cold water to
stop the cooking process. Drain and set each aside.
In a large heavy saucepan, melt ¼ cup butter over medium to high heat;
add flour and whisk for 1 minute. Gradually whisk in the milk and half
and half; continue to cook over medium to high heat, stirring
constantly, until thickened and bubbly. Stir in the salt, pepper, and 3
cups of the cheese, until melted. Stir in the small shell macaroni, the
chopped sun dried tomatoes and the shredded chicken.
Fill each jumbo shell carefully with the white cheddar macaroni and
place each side by side in the dish. Sprinkle with remaining 1 cup
cheese. Stir together the 2 tablespoons melted butter and the crushed
cornflakes. Sprinkle evenly on tops of shells. Bake for 15-20 minutes
or until golden brown on top
MONTEREY MACARONI
& CHEESE
8 ounces uncooked dry radiatore or rotini pasta
5 tablespoons Tillamook® Butter, divided
1 garlic clove, minced
¼ cup all-purpose flour
½ teaspoon salt
2 cups milk (whole preferred)
1¼ cups (5 ounces) Tillamook® Special Reserve Extra Sharp Cheddar
Cheese, shredded
1¼ cups (5 ounces) Tillamook® Pepper Jack Cheese, shredded
1 cup cooked small bay shrimp, peeled
1 cup quartered artichoke hearts, diced
1/3 cup chopped sun-dried tomatoes in oil, drained
1 teaspoon (or to taste) lemon zest
½ cup plain panko bread crumbs
1/3 cup coarsely chopped toasted hazelnuts
Preheat oven to 350 degs. In large saucepan, cook pasta according to
directions on package. Drain.
Spray 2 quart casserole with nonstick cooking spray. In medium saucepan
melt 3 tablespoons butter over medium heat; add garlic and cook 30
seconds. Remove from heat. Stir in the flour and salt. Gradually stir
in milk and bring to a boil, stirring constantly. Cook 1 minute more.
Remove from heat.
Stir in 1 cup cheddar cheese, 1 cup pepper jack cheese, shrimp,
artichoke hearts, dried tomatoes, lemon zest and cooked pasta. Pour
into casserole dish. Sprinkle top with remaining ¼ cup of each cheese.
Melt remaining 2 tablespoons butter in microwave or saucepan. Add bread
crumbs and toss to coat. Sprinkle crumbs and hazelnuts over casserole.
Bake for 20-25 minutes or until bubbly and crumbs are golden brown.
LOBSTER BAKE
MACARONI & CHEESE
4 tablespoons, plus 2 tablespoons, plus 1½ tablespoons Tillamook® Butter
4 tablespoons flour
2 cups half and half
1¾ teaspoons salt
¼ teaspoon ground black pepper
1¼ cups Tillamook® Sharp Cheddar Cheese, shredded
1¼ cups Tillamook® Monterey Jack Cheese, shredded
1½ cups Parmigiana/Reggiano, shredded
½ cup Gruyere cheese, shredded
1 teaspoon minced garlic
1 pound packaged dry gnocchi-shaped pasta
Non-stick cooking spray
1 pound lobster meat, picked over and chopped
2 teaspoons chopped green onions, green tops only
1/3 cup seasoned bread crumbs
½ teaspoon each – paprika, dried basil and dried thyme
Preheat oven to 350 degs. in a medium saucepan melt 4 tablespoons of
butter over low heat. Add flour and stir to combine. Cook stirring
constantly, for 3 minutes. Increase the heat to medium and, with a wire
whisk, gradually add the half and half. Cook 3-5 minutes, or until
thickened, stir often. Remove from the heat, and add ½ cup
Parmigiana/Reggiano, ½ cup Gruyere cheese, garlic, ¾ teaspoon each of
salt and pepper. Stir until cheese is melted and well combined. Cover
and let stand.
Fill a large pan with water and bring to a rolling boil over high heat.
Add 1 teaspoon salt. Add pasta, return to a boil, reduce the heat to a
low boil and cook for about 8-10 minutes, or until just undercooked.
Drain water from pasta and return to the pan. Add the béchamel sauce
and 2 tablespoons butter; stir until well combined. Set aside.
In a large bowl combine the sharp cheddar cheese and Monterey jack
cheese, and 1 cup of the Parmigiana/Reggiano cheese. Spray a 3-quart
baking dish with non-stick cooking spray. Place one half of the pasta
in the baking dish. Top with half of the mixed cheeses. Top with the
other half of the pasta, followed by the remaining mixed cheeses. Bake
for 35-40 minutes, or until visibly bubbling and hot.
While pasta is baking, combine 1½ tablespoons butter and lobster meat
in a medium saucepan, over medium-low heat for 3 minutes, or until
lobster is heated through. Remove from heat; add bread crumbs, green
onions, paprika, basil and thyme, and 1 ounce of Parmigiana/Reggiano.
Toss lightly to combine. Remove the baking dish from the oven and spoon
the lobster mixture over the top of the pasta. Spread evenly.
Turn the oven to “Broil” and return the baking dish to the oven. Allow
to broil 10-12 minutes or until the top is golden brown. Let stand 5
minutes before serving.
TILLAMOOK TRIPLE
PLAY MACARONI &
SIX CHEESE STRATA
8 tablespoons (1 stick) Tillamook® Unsalted butter, divided
1 medium onion, halved lengthwise and thinly sliced
1 large shallot, halved lengthwise and thinly sliced
1 pound dry large elbow macaroni or dry medium shell pasta
6 tablespoons flour
3 cups whole milk
½ teaspoon sea salt
½ cup Mascarpone cheese
2 cups (8 ounces) Tillamook Vintage White Extra Sharp Cheddar Cheese,
shredded
1/3 cup sliced fresh green onion
1 tablespoon minced fresh garlic
2 teaspoons finely chopped fresh thyme
1 (10 ounce) package frozen chopped spinach, thawed and squeezed to
remove excess liquid
3 slices chopped cooked smoked bacon (preferably Applewood)
¼ teaspoon black pepper
1 cup (4 ounces) Tillamook® Swiss Cheese, shredded
½ cup (2 ounces) Tillamook® Monterey Jack Cheese, shredded
1 cup (4 ounces) Tillamook® Colby Cheese, shredded
½ cup (2 ounces) Tillamook® Medium Cheddar Cheese, shredded
¼ cup diced red onion
¼ cup extra-moist-style thinly sliced sun-dried tomatoes
¼ teaspoon cayenne pepper
Crispy Double-Cheese Topping:
1/2 cup crushed cheese crackers like Sunshine Cheez-Its
½ cup (2 ounces) Tillamook® Special Reserve Extra Sharp Cheddar,
shredded
2 tablespoons chopped fresh flat leaf parsley
Combine topping ingredients in a small bowl. Set aside. In a large
skillet, melt 2 tablespoons of butter over medium heat. Stir in onions
and shallots and saute until onions are soft and have caramelized to a
rich golden-brown, about 30 minutes. Mixture should cook down to ½ cup.
Remove from pan and set aside.
Place rack in center of oven. Preheat oven to 375°. Lightly butter a 9
x 13 inch baking dish.
In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon
salt and pasta. Cook according to package directions, stirring
occasionally. Pasta is done when it is slightly chewy to the bite or al
dente. Drain pasta in a colander and set aside.
Melt remaining 6 tablespoons of butter over medium heat in a large
heavy saucepan. Whisk in flour and cook 3 minutes, whisking constantly.
Gradually add milk and bring just to a boil, whisking constantly.
Reduce heat and simmer, whisking often until sauce slightly thickens,
about 2 minutes. Add salt and mascarpone and whisk until smooth. Keep
warm.
In a large bowl, combine one third of sauce, vintage white extra sharp
cheddar, green onion, garlic, thyme, spinach, bacon, pepper and half of
reserved pasta. Spread mixture evenly into prepared baking dish.
Using the same bowl, combine half of remaining sauce, the Swiss and
jack cheeses, caramelized onion mixture and half of remaining pasta.
Spread mixture evenly over spinach mixture.
Using the same bowl, combine the remaining sauce, colby and medium
cheddar cheeses, red onion, sun-dried tomatoes, cayenne pepper and the
remaining cooked pasta. Spread mixture evenly over onion mixture. Top
with reserved cracker topping. Bake for 30-40 minutes until cheese is
bubbling and top is browned. Let sit 5 minutes before serving. Serves
8-10
Special thanks to the Wisconsin Dairy Assn. for the following recipes:
http://eatwisconsincheese.com
WISCONSIN MACARONI
& CHEESE
1 pound elbow macaroni
Butter
Salt
Black pepper, freshly ground
2 cups (8 ounces) Wisconsin Aged Cheddar cheese, shredded
2 cups (8 ounces) Wisconsin Fontina cheese, shredded
1 1/2 cups heavy cream
1 1/2 cups milk
Preheat oven to 375 degs. Bring a large pot of water to a rolling boil.
Add macaroni; bring back to boil and cook 5 minutes. Drain, rinsing
with cold water. Butter an 8 x 11-inch baking dish. Spread 1/3 of the
macaroni over the bottom. Season with salt and pepper.
Combine cheeses in a bowl and sprinkle 1/3 of the cheeses over the
macaroni. Continue with 2 additional layers of macaroni and cheeses.
Combine milk and cream and slowly pour over macaroni. Cover tightly
with foil and bake 45 minutes. Remove foil and continue baking until
top browns, 5 to 7 minutes. Remove from oven and let stand 15 minutes.
BACON MAC &
CHEESE
1 quart (4 cups) heavy cream
4 tablespoons fresh rosemary, chopped
Salt and cracked black pepper to taste
1/2 pound bacon, diced, fried crisp and drained
1 pound elbow macaroni or short hollow pasta, cooked according to
package directions and drained, reserving 3 teaspoons pasta water
2 cups (8 ounces) Wisconsin Gruyere cheese, grated
Chopped chives for garnish
Place cream in large saucepan with rosemary. Add salt and pepper. Bring
to boil and keep at boil until reduced by half (be patient, this takes
some time). Stir in bacon and pasta and simmer until hot; add the
Gruyere cheese and 3 teaspoons pasta water. Stir until thickened
WISCONSIN PEPATO
CHEESE &
ARTICHOKE BAKE
1 (16-ounce) package elbow macaroni
3 tablespoons butter
1 cup fresh mushrooms, sliced
1/2 cup leeks (white part only), chopped
1 teaspoon garlic, minced
2 cups (1 pint) heavy cream
2 cups (8 ounces) Wisconsin Gouda Cheese, shredded
1 cup (4 ounces) Wisconsin Pepato Cheese, shredded
1 tablespoon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 (14-ounce) can artichoke hearts, drained, chopped
4 tablespoons chopped chives, divided
1/2 cup breadcrumbs
Cook macaroni according to package directions; rinse, drain and
reserve. Preheat oven to 350°F.
Melt butter in large saucepan until sizzling. Add mushrooms, leeks, and
garlic, and saute over medium heat approximately 5 minutes, or until
the mushrooms are tender. Add cream, stir, and bring to a simmer.
Reduce heat to low; add cheeses, stirring constantly, just until
melted. Stir in the mustard, salt, pepper, artichokes, and 3
tablespoons of chives. Cook, stirring occasionally, for 3 minutes.
Gently stir in cooked macaroni, mixing well. Spoon into a buttered
3-quart, oven-proof baking dish. Sprinkle with breadcrumbs, and bake
for 20 to 25 minutes or until top is browned. Sprinkle with remaining 1
tablespoon of chives before serving.
MEDITERRANEAN
MACARONI & CHEESE
3 cups (12 ounces) elbow macaroni
3 tablespoons butter
1/4 cup white onion, finely diced
3 tablespoons flour
2 cups warm milk
1/2 teaspoon ground white pepper
1 tablespoon prepared mustard
1 1/2 cups (6 ounces) Fontina Cheese, shredded
1 1/2 cups (6 ounces) Provolone Cheese, shredded
2 ounces prosciutto, diced
1 tablespoon minced fresh flat leaf parsley
Preheat oven to 375 degs. Cook macaroni according to the package
instructions, or until al dente. Drain, rinse, and set aside. Melt
butter in large saucepan, add onion and saute for 2 minutes or until
transparent.
Blend in flour, stirring well to incorporate, and cook for an
additional minute. Whisk the milk into butter-and-flour mixture. Bring
to simmer and cook, stirring constantly, until sauce thickens.
Reduce to low heat and add pepper and mustard. Mix the Fontina and
Provolone Cheeses. Stir 2 1/2 cups of the cheeses into the sauce. Add
cooked macaroni and prosciutto to cheese sauce, and mix well.
Place macaroni mixture in buttered, oven-proof, 9 x 9-inch dish.
Sprinkle with remaining 1/2 cups of cheese. Bake for 30 minutes or
until top is golden brown. Sprinkle the surface with parsley just
before serving. Serves four.
RANCH HOUSE MACARONI
& CHEESE
1/4 cup butter
1/4 cup flour
2 cups milk
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
2 tablespoons jalapeno chiles, seeded and finely chopped
2 cups (8 ounces) sharp Wisconsin Cheddar cheese, shredded
1 jar (7 ounces) roasted red peppers, drained well, thinly sliced
1/4 cup bottled ranch style dressing
8 ounces wagon wheel pasta, cooked al dente according to package
directions, drained
2 tablespoons green onions, sliced
Cooking Directions:Preheat oven to 375m degs. In large, deep saucepan,
heat butter until sizzling. Stir in flour. Cook over medium heat,
stirring, 1 to 2 minutes or until flour is golden. Gradually whisk in
milk and cook, stirring 8 to 10 minutes or until mixture is thick and
smooth. Turn off heat, stir in salt, cumin, red pepper flakes, pepper,
chiles and Cheddar. Stir until cheese melts. Add red peppers, dressing
and cooked pasta, mixing well. Pour into oval 8x10-inch lightly
buttered casserole or similar baking dish. Bake for 20 to 25 minutes,
until cheese is bubbly. Sprinkle with the sliced green onions.
CRAB BISQUE MACARONI
AND WISCONSIN
CHEESE
2 tablespoons butter, divided
1/2 medium onion, chopped
1 1/2 tablespoons flour
1/2 cup milk
1 cup chicken broth, canned or homemade
1 cup diced canned tomatoes, drained
1/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) sharp Wisconsin Cheddar, shredded, divided
1 cup (4 ounces) Wisconsin Monterey Jack Cheese, shredded, divided
8 ounces cooked crab meat; fresh, thawed or canned and drained (or
substitute imitation crab from seafood department)
1 tablespoon dry sherry
8 ounces penne pasta, cooked al dente according to package directions,
drained
Preheat oven to 375°F. In large, deep saucepan, melt 1/2 tablespoon
butter until sizzling. Add onion; saute over medium heat about 3
minutes or until tender. Add remaining butter. When sizzling add the
flour and cook, stirring, until the flour is golden. Over medium heat,
gradually whisk milk and chicken broth into flour butter mixture.
Cook, stirring constantly 8 to 10 minutes, until the mixture is thick
and smooth. Stir in tomatoes, rosemary, salt and pepper. Bring just to
boiling point and remove from heat. Add 2/3 cup each of the Cheddar and
Monterey Jack cheeses. Stir until the cheese is melted. Stir in crab
meat and sherry. Stir in the pasta, mixing well. Transfer mixture to an
oval 8" x 10" lightly buttered casserole (or slightly larger.) Sprinkle
the remaining cheese over the casserole and bake until bubbly, about 20
minutes.
WISCONSIN MACARONI
CHEESE SOUP
1 can (13 3/4 ounces) reduced-sodium chicken broth
3/4 cup elbow macaroni
2 carrots, sliced
2 tablespoons finely chopped onion
3 tablespoons butter
2 tablespoons flour
2 1/2 cups milk
1 1/2 cups (6 ounces) shredded Wisconsin Cheddar cheese
Cooking Directions:
Bring chicken broth to boil in 2 quart saucepan. Add macaroni and
carrots; simmer 7 minutes, stirring occasionally. Remove from heat; set
aside. Saute onion in butter in 3 quart saucepan. Reduce heat to low;
blend in flour. Gradually add milk; stir in macaroni mixture. Cook,
stirring constantly, until thickened. Remove from heat. Add cheese;
stir until melted. Serves 5.
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VEGGIE MACARONI AND CHEESE
8 ounces macaroni (uncooked)
1 tablespoon margarine
2 tablespoons flour
½ teaspoon salt
1 cup skim milk
8 ounces reduced-fat shredded cheese, sharp
1 cup pureed cauliflower
1 cup pureed summer squash
Preheat oven to 350 degs. Spray a glass 8- or 9-inch square baking pan
with cooking spray. Cook macaroni in boiling water until tender, 8 to
12 minutes. Drain. Melt margarine in saucepan over medium-low heat.
Stir in flour and salt. Gradually stir in milk. Cook, stirring
constantly, until thickened. Add cheese; stir until cheese melts. Add
pureed vegetables and cooked pasta; stir until mixed. Pour into greased
baking pan and bake, covered, for 35 to 40 minutes. Yield: 6 servings.
Nutritional information per serving: 300 calories; 36 grams
carbohydrates; 11 grams fat; 17 grams protein; 2 grams fiber
LOW FAT MAC AND
CHEESE
Serves 6; Serving Size: 1 cup
3/4 cup Evaporated fat-free milk
1 cup low-fat cottage cheese
1/2 cup part-skim ricotta cheese
1/2 cup low-fat cheddar cheese
1/2 tsp nutmeg
1 pinch fresh ground pepper and salt to taste
1 tsp Parmesan cheese
1 Tbsp dry bread crumbs
1 lb cooked elbow macaroni
Preheat the oven to 350 degrees. Heat the milk in a saucepan over low
heat. Add the cheeses until they melt, stirring constantly. Stir in the
nutmeg, pepper, and salt. Remove the cheese sauce from the heat. Add
the cooked pasta to the cheese sauce and mix well. Pour the mixture
into a 2-quart casserole dish. Sprinkle with Parmesan cheese and bread
crumbs. Bake the casserole for 15-20 minutes until bubbly and the top
is browned.
Nutrition Information
Exchanges/Choices
2 Starch
1 Very Lean Meat
Total Calories 203.total Fat 3g, cholesterol 14 mg, sodium 331 mg,
carbs 28g,dietary fiber 1g, sugars 6 g, protein16g
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BAKED MAC AND CHEESE
1 pound macaroni
3 tablespoons butter
3 tablespoons flour
1 teaspoon powdered mustard
3 cups milk, fat-free
1/2 cup yellow onion; finely diced
1 bay leaf
1/4 teaspoon cayenne
1 large egg white
12 ounces low fat cheese; shredded
1 teaspoon Kosher salt
1/2 teaspoon black pepper; - fresh ground
Topping:
3 tablespoons butter
1 clove garlic
1 cup bread crumbs
Preheat oven to 350 degs. In a large pot of boiling, salted water cook
the pasta to al dente. While the pasta is cooking, in a separate pot,
melt the butter. Whisk in the flour and mustard and keep it moving for
about five minutes. Make sure it''s free of lumps. Stir in the milk,
onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay
leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and
pepper. Fold the macaroni into the mix and pour into a 2-quart
casserole dish. Top with remaining cheese. Melt the butter in a saute
pan, cook the garlic for about 1 minute then toss the bread crumbs to
coat. Top the macaroni with the bread crumbs. Bake for 30 minutes.
Remove from oven and rest for five minutes before serving. Garnish with
a squiggle of catsup or marinara sauce and dust with a few toasted
bread crumbs.
Per one cup serving: Calories 184, cholesterol 18mg, carbs 12g, fiber
2g, sugars 3g, protein: 11g, sodium 139mg.
LOW FAT MACARONI AND
CHEESE
¾ cup evaporated skim milk
1 cup low fat (skim) cottage cheese
½ cup part skim ricotta cheese
½ cu low fat shredded cheddar cheese
½ tsp. nutmeg
1 pinch ground pepper (to taste)
1 tbsp. dry bread crumbs
1 lb. whole wheat elbow macaroni
Preheat oven to 350. Cook pasta according to package instructions. Heat
the milk in a saucepan over low heat. Add the cheeses until they melt,
stirring constantly. Stir in the nutmeg and pepper. Remove the cheese
sauce from the heat, add the cooked pasta and mix well. Pour the
mixture into a 2-quart casserole dish. Sprinkle with parmesan cheese
and bread crumbs. Bake for 15-20 minutes until bubbly and top is
browned. Makes 6 (1 cup servings)
Per Serving: 250 calories, 3g total fat, 37g carbohydrate, 4g fiber,
200 mg sodium, and 17g protein
Source: Marquette General Heart Institute
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MAC FOR TWO
2 teaspoons unsalted butter, plus more for the pan
2 1/2 cups chopped mushrooms
1/4 cup chopped shallots
4 tablespoons freshly grated Parmesan
2 tablespoons mascarpone
Fine sea salt and freshly ground black pepper to taste
3/4 cup finely diced cooked boiled ham
1/4 cup finely diced fontina cheese
1/4 cup flat parsley leaves
30 to 32 tubes rigatoni (2 cups), cooked in salted water, chilled in
ice water and drained
3/4 cup heavy cream, whipped until soft peaks form
Preheat oven to 375 degrees. Combine butter, mushrooms and shallots in
a skillet and place over medium-low heat. Cover until shallots soften
and most of the mushroom liquid has cooked off, about 10 minutes.
Scrape into a food processor and pulse into a pasty coarse mixture. Add
2 tablespoons of the Parmesan and the mascarpone and pulse to blend.
Season with salt and pepper. Place in a pastry bag fitted with a plain
tip.
Butter the bottom and sides of a heavy oval or round baking dish and
scatter ham, fontina and parsley on the bottom. Pipe mushroom mixture
into the rigatoni and lay them in neat rows over the ham mixture.
Season the whipped cream with salt and pepper and spread over the
rigatoni. Top with remaining Parmesan and bake until the cream on the
edges is bubbly and the rigatoni is warmed through, about 10 minutes.
Broil 2 to 3 minutes, until nicely browned. Yield: 2 servings.
FRANKFURTER MACARONI
AND CHEESE
4 ounces elbow macaroni
3/4 teaspoons minced garlic
1 large egg
6 ounces evaporated milk
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
Dash round nutmeg
3 ounces grated sharp cheddar
1 ounce grated Monterey Jack cheese
1/4 cup finely grated Parmesan
1 jumbo frankfurter, sliced crossways
Preheat oven to 475 degs. Cook the pasta in a large pot of boiled
salted water for 6 minutes (the pasta will be undercooked); drain. In a
large bowl, whisk together the garlic, eggs, and evaporated milk. Add
salt, cayenne, nutmeg. frankfurter and the cheeses, reserving 1/4 cup
of cheese, and mix well. Add the macaroni and stir to coat the pasta
evenly. Sprinkle reserved cheese on top.
Transfer the pasta mixture to a 2-quart baking dish that has been
sprayed with cooking spray. Gently spread to form an even layer. Bake
for 12-15 minutes, or until the sauce is just bubbling at the edges.
Remove from the oven and let rest for 10 minutes before serving.
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A
to Z Readers' Family-Owned
Business Guide |
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Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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