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Italian Mac ‘n’ Cheese

Oct 28th, 2009 by

Ingredients
8 oz. Corkscrew or a medium-size pasta
small onion, diced
3 cloves garlic, minced
1 tablespoon olive oil
3 teaspoons butter
2 tablespoons flour
1 teaspoon Dijon
1 teaspoon Worcestershire
2 teaspoon fresh minced parsley
1 teaspoon thyme
1 teaspoon basil
1 teaspoon sage
½ teaspoon red pepper flakes (more or less, according to taste)
Sea salt and fresh pepper
1 and ½ cups milk
8 oz. shredded Sharp White Cheddar
½ cups fresh grated Parmesan
2 cups Ricotta cheese
Italian Bread Crumbs for topping

Directions
1.    Cook pasta according to package directions for al dente. Drain and toss with a little bit of butter or olive oil if not ready to assemble.
2.    While elbows are cooking preheat oven to 375 degrees. Butter a 9×13 baking dish or 6-inch(3-4)ramekins, set aside.
3.    In a medium-size heavy bottom sauce pan sauté onion and garlic in the tablespoon of oil on low-medium heat for about 5 minutes. Take the mixture out and set aside. In the same sauce pan melt the butter, add the flour, whisk together and cook on low-medium heat until it starts to bubble. Add in the mustard, Worcestershire, parsley, ½ teaspoon salt, fresh pepper and dried seasonings. Slowly whisk in the milk, continue whisking until it comes to a simmer. Add the Cheddar and Parmesan. Remove from heat. Stir the mixture until the cheese is melted.
4.    In a large bowl or the pan it was cooked in (if large enough), toss the pasta with the Ricotta Cheese until coated well. Stir in the béchamel mixture. Pour into casserole or ramekins. Sprinkle with bread crumbs and dot a little bit of butter on each one.
5.    Bake on 375 degrees for 20-25 minutes.

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Baked Macaroni and Cheese Souffle

Oct 28th, 2009 by

Ingredients
1 12 oz. package fully-cooked turkey meatballs
1 cup non-fat (skim) milk
2 Tbsp. unsalted butter
1 large onion, diced
3 Tbsp. dry white wine
1 Tbsp. all-purpose flour
salt and pepper to taste
1/2 cup non-fat sour cream
2 cups shredded Gruyere cheese
8 oz. good-quality shaped pasta, such as Rao’s bow-ties or macaroni
3 egg whites
1/4 tsp. Maldon sea salt

Directions
1.    Preheat oven to 400 degrees. Spray a 9 x 13 glass baking dish with nonstick spray. Slice meatballs in half and place, cut side down, evenly in the bottom of the prepared pan. Set aside.
2.    Heat milk in a microwave safe dish or cup 1-2 minutes or until it becomes hot, but not boiling. Set aside.
3.    Melt butter in a large skillet over medium heat. Add onion and cook 3-5 minutes until softened. Add 2 Tbsp. of the white wine and continue stirring and cooking until onion becomes golden brown. Sprinkle flour over onion mixture and cook, stirring constantly, another 3-4 minutes. Remove pan from heat. Whisk in milk all at once. Return pan to stove and continue cooking another 4-5 minutes until sauce thickens. Season with salt and pepper. Stir in remaining tablespoon of wine. Remove from heat and add the sour cream and 1-3/4 cups of cheese. Set aside.

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Salsa Mac and Cheese

Oct 28th, 2009 by

Ingredients
1 (14 ounce) package KRAFT Deluxe Macaroni & Cheese Dinner
1/2 cup TACO BELL HOME ORIGINALS Thick ‘N Chunky Salsa
1/2 cup KRAFT Shredded Cheddar Cheese

Directions
1.    Preheat oven to 375 degrees F. Prepare Dinner as directed on package. Stir in salsa.
2.    Spoon into greased 1-1/2-qt. casserole dish. Top with cheese.
3.    Bake 15 min. or until heated through.

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Baked Dairy-Free Macaroni and Cheese

Oct 28th, 2009 by

Ingredients
8 oz. elbow or bowtie pasta
¼ cup flour
2/3 cup nutritional yeast
½ t . powdered garlic
1 t .sea salt, plus more for seasoning
4 T. plus 1 t. olive oil
½ cup finely chopped yellow onion
1 3/4 cups unsweetened soymilk
1/3 cup finely ground cashews
3 T. tahini paste
½ cup fresh bread crumbs, made from day-old bread
¼ cup raw sunflower seeds or pumpkin seeds (optional)
Cayenne pepper or black pepper, to taste

Directions
1. Preheat oven to 375 F. Oil four individual soufflé dishes, two 14 oz gratin dishes or other ovenproof casserole dishes.
2. Boil 2 ½ quarts water in a medium-sized saucepan.Add pasta to boiling water. Boil until tender, about 7 minutes, or until al dente. Drain in a colander and set aside.
3. Meanwhile, combine the flour, nutritional yeast, powdered garlic and sea salt in a small bowl. Set aside.
4. Using a small saucepan, heat the 4 T olive oil over medium heat. Add the onions to the hot oil, and, stirring constantly, cook for about 4 minutes, or until onions are translucent.
5. Add the dry mixture to the pan, stirring constantly with a wire whisk to avoid burning the flour. (The mixture will seem dry at first, but will soon soak up the oil and liquid from the onions.)
6. Sirring constantly, gradually add the soymilk, about ¼ cup at a time until the mixture is a thick, but not too thick, consistency. Add the ground cashews and tahini paste. Add salt to taste, and, if your sauce is too thick, add a bit more soymilk. Turn off heat.
7. Add the pasta to the saucepan, mixing well. Portion the pasta and sauce into the prepared dishes.
8. Make the topping. Combine the bread crumbs, sunflower seeds and remaining 1 t. olive oil in a small bowl. Sprinkle over pasta. Season with salt and pepper, and bake for 35 minutes or until top is golden brown. Serve hot.

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The Best Vegan Baked Mac and Cheese

Oct 28th, 2009 by

Ingredients
For the casserole:
10 to 12 oz. dry penne or macaroni pasta, partially pre-cooked* – see below; we like Tinkyada Brown Rice Penne or Spirals but you could use classic macaroni style pasta as well.
For the sauce:
4 tablespoons light olive oil
4 tablespoons sweet rice flour
2 1/2 cups plain hemp, rice or nut milk
1 rounded tablespoon toasted sesame tahini or almond butter
2 heaping tablespoons nutritional yeast
1/2 teaspoon Dijon mustard
1-2 teaspoons golden balsamic or rice vinegar, or lemon juice, to taste
1/2 teaspoon sea salt, to taste
A dash or two of Simply Organic Garlic Powder
A dash or two of Simply Organic Minced Onion
1/4 teaspoon freshly grated nutmeg
3 tablespoons white wine- Frey Organic wine is vegan and egg-free
Optional: 1/2 teaspoon turmeric for yellow, or paprika for orange color
For the topping:
1 cup Crunchy Gluten-Free “Bread” Crumbs (these crumbs have herbs and olive oil)
10-12 grape tomatoes, halved
A sprinkle of dried basil and parsley

Directions
1.    Bring a large pot of salted water to a rolling boil and pre-cook the penne just until it is slightly tender but firm to the bite. Drain the pasta in a colander and rinse it quickly under cold water. Set aside.
2.    Meanwhile, in a medium saucepan, heat the olive oil over medium heat, and stir in the sweet rice flour (I like to use a whisk to do this). Cook and stir the flour for about 10 seconds, then slowly add in the hemp milk, whisking to blend the flour paste (called a roux) and hemp milk.
3.    Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low.
4.    Add the toasted sesame tahini, nutritional yeast, Dijon mustard, golden balsamic vinegar, sea salt, a dash or two of Simply Organic Garlic Powder and Simply Organic Minced Onion, nutmeg and white wine.
5.    Add turmeric or paprika for color, if desired. Mix well with a whisk.
6.    Remove from heat and set aside.
7.    Preheat the oven to 350 degrees F.
8.    Pour the cooked penne into a 6-cup baking dish. Pour the cheesy uncheese sauce over the penne and gently combine. Sprinkle the top of the casserole with the gluten-free bread crumbs and halved grape tomatoes. Sprinkle with dried basil. (For the sensory sensitive, omit the tomatoes, crumbs and basil.)
9.    For individual gratin dishes, combine the pasta with the cheese sauce first; then spoon it into the gratin dishes. Top with crumbs and tomatoes and sprinkle with dried basil.
10.    Bake at 350 degrees F for about 25 minutes, until heated through and bubbling.

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Crockpot Macaroni and Cheese

Oct 28th, 2009 by

Ingredients
16 oz. elbow macaroni
1 12 oz. can evaporated skim milk
1-1/2 cups milk
1/2 cup butter
1 cup shredded cheddar cheese, divided
1 cup shredded gruyere cheese
1 cup shredded asiago cheese
1 tsp. kosher salt

Directions
1.    Prepare macaroni according to package directions, cooking until the pasta is al dente. Drain.
2.    Spray the slow cooker stoneware with cooking spray. Pour the cooked pasta into the slow cooker.
3.    Add the remaining ingredients, except for 1/2 cup of the shredded cheddar cheese. Stir.
4.    Cover and cook on low 3 hours.
5.    Sprinkle with reserved cheese. Cover and cook on low another 10 minutes.

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Full Moon’s Macaroni and Cheese

Oct 28th, 2009 by

Ingredients
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 Pecorino Romano (5 ounces)
1 pound elbow or shell pasta

Directions
1.    Heat the oven to 375 degrees. 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.
2.    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.
3.    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.

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Three Cheese Baked Macaroni and Cheese Pie

Oct 28th, 2009 by

Ingredients
1 lb. regular or whole wheat elbow macaroni
2 cups small broccoli florets
1 cup liquid egg substitute (such as Egg Beaters)
1/2 cup part-skim ricotta cheese
2 fat-free hot dogs, cut into 1/2-inch slices (optional)
1/2 cup shredded low-fat cheddar cheese
1/4 cup Parmesan cheese

Directions
1.    Preheat oven to 350 degrees F. Spray a 9-inch pie pan with nonstick cooking spray. Bring a large pot of salted water to a rolling boil. Add the pasta and cook 1-2 minutes shorter than the time suggested on the package. Add the broccoli florets during the last 2 minutes of cooking time. (So if the package recommends cooking the macaroni for 9 minutes, cook it for 7 minutes, adding the broccoli after 5 minutes.) Drain the pasta and broccoli.
2.    Return the macaroni and broccoli to the cooking pot. Stir in the liquid egg substitute, ricotta cheese, hot dog slices and cheddar cheese. Pour the macaroni and cheese mixture into prepared pie pan. Top with Parmesan cheese. Bake 30 minutes or until golden brown. Allow the pie to rest 15-20 minutes before serving.
3.    Note: This macaroni and cheese pie is even better the second day. Serve the leftovers for dinner or pack the pie in the kids’ lunch boxes.

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No-Bake Macaroni and Cheese

Oct 28th, 2009 by

Ingredients
8 ounces whole-wheat elbow noodles (2 cups)
1 10-ounce package frozen chopped broccoli
1 3/4 cups low-fat milk , divided
3 tablespoons flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3/4 cup shredded extra-sharp Cheddar cheese
1/4 cup shredded Parmesan cheese
1 teaspoon Dijon mustard

Directions
1. Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.
2. Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.
3. Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.

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Cajun Macaroni and Cheese

Oct 28th, 2009 by

Ingredients
12 ounces small elbows or shells
1 onion, chopped
2 tablespoons
olive oil
1 clove garlic, chopped
2 tablespoons flour
1 bay leaf
1 1/2 cups hot, but not boiling, milk
1/2 green bell pepper, diced
1/2 teaspoon mustard seeds
1/2 teaspoon fresh thyme leaves, or 1/4 teaspoon dried thyme, crushed between your fingers
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon prepared yellow or Creole mustard
1/2 teaspoon dry mustard
12 ounces sharp Cheddar, shredded
15 to 20 pimiento-stuffed green olives, sliced
Salt and freshly ground black pepper to taste
A few shakes of hot sauce, such as Tabasco
3 tablespoons cracker crumbs or stale breadcrumbs
1 tablespoon unsalted butter

Directions
1.    In the bayou, no picnic
3.    , potluck, Thanksgiving, or Christmas is complete without a big pan of macaroni and cheese. And truth to tell, it is usually a classic creamy and Cheddary one. However, inspired on a recent trip to the bayou by the hearty jambalayas, zesty pickles, mustards, spices, and hot sauces (such as the legendary Tabasco), I’ve been whipping up this macaroni and cheese.
4.    Preheat oven to 375°F. Cook the pasta in a large pot of rapidly boiling salted water until almost al dente, and drain.
5.    In a large, heavy-bottom saucepan lightly sauté the onion over medium heat in the olive oil until it softens, 5 – 10 minutes. Stir in the garlic, cook for a few moments to mellow, and sprinkle in the flour. Cook for a minute or two until its raw flavor is gone. Remove from the heat, and add the bay leaf and the milk all at once. Return to the heat and cook, stirring with a wooden spoon, for 5 to 10 minutes, or until the sauce thickens. If any floury lumps remain, whisk the sauce with a wire whisk for a few moments. Remove from heat and set aside.
6.    Remove the bay leaf from the sauce. Combine the macaroni with the sauce, and mix in the diced bell pepper, mustard seeds, thyme, paprika, chili powder, prepared mustard, dry mustard, Cheddar cheese (reserving 1 cup for the topping), sliced olives, salt and pepper, and hot sauce. Pour into a large, shallow baking pan. Sprinkle the top with the reserved cheese, then with the crumbs, and dot with butter.
7.    Bake for 30 minutes, or until the topping is golden, the cheese melty, and the crumbs crispy. Serve right away.

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