Posts Tagged ‘macaroni and cheese’

by Caitlin Saniga

This macaroni recipe is great, but it makes a lot! You'll probably have leftovers. Some advice: Don't heat this up in the microwave. Use an oven-safe dish to heat up only as much as you'll need. I put about two servings in a Pyrex dish and placed it in the oven for 6-8 minutes on 350 degrees.

  • 6 tablespoons unsalted butter, plus more for baking dish
  • salt and pepper
  • 1 pound cavatappi pasta (corkscrews)
  • 1/4 cup flour
  • 1 teaspoon dry mustard powder
  • 1/8 teaspoon cayenne pepper
  • 4 cups whole milk
  • 4 ounces sharp white cheddar cheese, coarsely grated (1 cup)
  • 4 ounces Havarti cheese, coarsely grated (1 cup)
  • 4 ounces Muenster cheese, coarsely grated (1 cup)
  • 1 teaspoon Worcestershire sauce
  • 6 slices nice Italian bread, crusts removed, cut into 1/2-inch cubes

My deli didn't have blocks of any of the cheese in this recipe. So I bought prepackaged cheese slices. I ran the blade of a pizza cutter back and forth over the cheese to "grate" it.

Preheat oven to 400 degrees. Bring a large pot of water to a boil. Butter a shallow 9-by-13-inch baking dish; set aside.

Generously salt the boiling water; add the pasta. Cook, according to package instructions, until 2 minutes short of al dente. Drain pasta, and return to the pot.

While pasta is cooking, melt butter in a large saucepan (the biggest one you have!) over medium heat. Transfer 2 tablespoons of the melted butter to a small bowl; set aside for topping. Add the flour, mustard powder and cayenne to the remaining butter in the saucepan. Cook, whisking, for about 1 minute (do not let flour darken). Whisk in the milk. Bring to a boil; reduce heat to medium-low, and simmer until sauce is thickened, 2 to 3 minutes.

Remove the sauce from heat. Gradually whisk in the cheeses; add the Worcestershire sauce, and season generously with salt and pepper. Add the sauce to the pasta, and toss to combine; transfer to prepared baking dish.

In a medium bowl, toss the bread in the reserved melted butter. Scatter the bread pieces over the pasta.

Place the dish on a rimmed baking sheet, and bake until the topping is golden and the sauce is bubbling, 15 to 20 minutes. Cool for 5 minutes before serving.

Recipe adapted from: Martha Stewart

*Throughout November, “Out of the Box” will guide you away from prepackaged mac and cheese and will feature oodles of our favorite recipes — all of which can be found here.

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By Caitlin Saniga

In the most basic terms, this is macaroni and cheese.

  • 1/4 cup butter
  • 1 medium onion, chopped
  • 1 1/2 tablespoons flour
  • 1 teaspoon salt
  • 3 cups milk
  • 8 ounces orecchiette pasta (or mini shells)
  • 1 1/2 cups shredded Cheddar cheese
  • grated Parmesan cheese (for garnish)
  • pepper

Melt butter in a saucepan over medium heat. Add onions, and saute. Stir in flour and salt.

Add milk and pasta to saucepan, and bring to a boil. Reduce heat to low, and cover. Simmer for 15-18 minutes or until pasta is tender, stirring occasionally.

Add Cheddar cheese and stir until cheese melts. Garnish with Parmesan cheese, and sprinkle with pepper. Serve warm.

Makes 4 main-dish servings.

Recipe adapted from: AllRecipes.com

Photo: Caitlin Saniga

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by Sarah Steimer

The best part is the crispy panko breadcrumb topping.

  • 1 small butternut squash (about one pound) cut into 1-inch cubes
  • 1 cup vegetable stock
  • 1 1/2 cups skim milk
  • nutmeg, to taste
  • cayenne pepper, to taste
  • salt and pepper, to taste
  • 1 pound elbow macaroni
  • 1 cup extra-sharp cheddar cheese, grated
  • 4 tablespoons Parmesan cheese, grated
  • 3 tablespoons panko breadcrumbs
  • 1 teaspoon olive oil
  • 1/2 cup part-skim ricotta cheese

Combine squash, stock and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt and season with black pepper. Stir to combine.

Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.

Lightly coat a glass baking dish with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan and oil; sprinkle evenly over noodle mixture.

Cover with foil and bake at 375 for 20 minutes. Remove foil and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.

Serves about six.

Recipe adapted from: Martha Stewart

Photo: Sarah Steimer

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