Archive | Macaroni and Cheese RSS feed for this section

Collard Green Macaroni and Cheese

14 Jul

Being a member of a CSA means getting a lot of greens.  A lot.  I eat leftovers and a salad or a really big salad most days for lunch, but I’m always looking for more ways to use them up.  I had considered making some creamed collard greens for myself for dinner, but realized I didn’t have enough left to fill myself up.  So, I decided to add the cooked greens to a delicious baked macaroni and cheese for some extra vitamins and nutrients (holy Vitamin A, batman!) to get the same tender creaminess but a more substantial and filling dish.

This delightful mac and cheese was definitely successful in its goals.  This mac and cheese was creamy, decadent, and filling with a lovely saline, slightly bittersweet flavor from the collard greens.

Collard Green Macaroni and Cheese

2 cups whole wheat pasta of choice, cooked and drained

1 1/2 cups collard greens, ribs removed, roughly chopped

3 tbs. butter, divided

2 cloves garlic, finely chopped

2 1/2 cups homemade chicken stock

1 tsp. olive oil

1 tbs. unbleached all-purpose flour

1/2 cup 1% milk

1/2 cup Romano cheese, shredded

1/2 cup smoked Gouda cheese, shredded

1 cup homemade roasted garlic bread, cubed

1 tsp. Brummel & Brown

1 tsp. Tony Chacereries seasoning

Preheat oven to 375º.

Heat 1 tbs. butter in a 10″ cast iron skillet over medium heat.  Add garlic and cook until fragrant, about 30 seconds.  Add collard greens and sauté 5-7 minutes until slightly tender.  Add chicken stock and reduce heat to low.  Cover and simmer, stirring occasionally, for 45 minutes or until most of stock has evaporated and greens are tender.  Remove greens from pan with a slotted spoon.

Meanwhile, place bread, Brummel & Brown, and Tony Chaceries in food processor.  Pulse until well combined and bread crumbs form.

Heat remaining butter and olive oil over medium heat until butter melts.  A little bit at a time, whisk in flour to form a smooth paste  While whisking, slowly add milk.  Simmer 1-2 minutes until slightly thickened, whisking continuously.  Whisk in shredded cheese, whisking until smooth.

Return collard greens to the pan.  Add pasta and stir to combine.  Top with bread crumbs and bake, uncovered, for 20-25 minutes or until bread crumbs are golden brown.

Happy National Macaroni Day!

7 Jul

Because today is National Macaroni Day, I thought I would post my three favorite macaroni and cheese recipes this morning in order to give you an opportunity to celebrate with any of these easy-to-prepare mac and cheese recipes for lunch or dinner.   I have waxed poetic before about my deep and powerful love for any and all forms of macaroni and cheese.  It’s the bees knees, and these are a few of my very favorite ways to consume cheese-coated, noodle-y goodness.

I will also post a new, non-macaroni recipe later on in the day, so stay tuned.

Happy National Macaroni Day!

Sausage and Leek Baked Macaroni and Cheese

Smokey sautéed sausage and leeks group up with some creamy Swiss and sharp cheddar to create a filling, comforting bowl of macaroni and cheese in this delightful dish.

Ricotta Dill Mac and Cheese

The light, bright flavors of lemon and dill combined with a rich creamy ricotta to make the perfect bite.  The mix between creamy and crunchy is absolutely perfect thanks to the crispy whole wheat bread crumbs.

Chipotle and Tomato Macaroni and Cheese

 This mac and cheese is spicy, smokey, creamy, tomatoey, herby, and absolutely delicious.  The bright orange color imparted from the tomatoes and chipotles was absolutely gorgeous.

Chipotle and Tomato Macaroni and Cheese

11 May

Something about studying for exams makes my mind wander.  I had some perfectly good leftover mujaddara with spiced yogurt leftover from last night that I intended to eat for lunch, but while trying to teach myself everything there is to know about collateral estoppel in a day, I couldn’t stop thinking about how very, very much I wanted something spicy.  And smoke-y.  And cheese-y.  But not too time consuming, because it turns out that I also need to teach myself about personal jurisdiction and the Erie Doctrine.

This dish fit the bill for all of that and more.  The freshness of the tomatoes and cilantro and creaminess of the cheese cheese balanced well against the heat of the chipotle.  This dish was a lovely, bright shade of orange and had an intoxicating, spicy aroma I could not get enough of.

Chipotle and Tomato Macaroni and Cheese

1 cup whole wheat elbow noodles, cooked al dente according to package instructions

1 1/2 tbs. unsalted butter

1/4 cup tomato, diced

1 chipotle in adobo, seeds removed, minced

1 tbs. tomato paste

1 1/2 tbs. all-natural, whole wheat flour

3 tbs. plain Greek yogurt

1/2 cup very hot water

1/2 cup queso fresco, crumbled

1/4 cup Mexican blend shredded cheese

1/2 cup fresh cilantro, roughly chopped

Freshly cracked black pepper

1/4 cup fresh bread crumbs (I used French bread)

Non-stick cooking spray

Preheat oven to 350°.

Melt butter in a medium saucepan over medium heat.  Add tomatoes, chipotles, and tomato paste and sauté until tomatoes are slightly tender and most moisture has evaporated, 1-2 minutes.  Add flour and whisk to combine with butter and coat tomatoes.

Combine plain Greek yogurt and very hot water.

While whisking, combine yogurt/water mixture with flour-coated vegetables, stirring until thickened.  Add queso fresco and shredded cheese in small batches and whisk until mostly smooth.  Don’t worry if there are some clumps of queso fresco.  Whisk in most of cilantro, reserving a few tbs. for garnish.

Add noodles and toss to coat with sauce.  Transfer to an oven safe bowl and top with bread crumbs.  Spray with non-stick spray and bake 20 minutes until golden brown and bubbling.

Feta and Caper Macaroni and Cheese

25 Apr

 This dish came together in under half an hour and was oozing with creamy, cheese-y deliciousness.  The capers added a salty little bite that made this dish absolutely addictive.  If you’re really strapped for time, simply toss the noodles with the cheese sauce and serve immediately.

Feta and Caper Macaroni and Cheese

1 cup whole wheat elbow noodles, cooked al dente according to package instructions

1 1/2 tbs. unsalted butter

1 roma tomato, diced

2 whole marinated garlic cloves, chopped

1 tbs. capers

1 1/2 tbs. all-natural, whole wheat flour

3 tbs. plain Greek yogurt

1/2 cup very hot water

1 cup feta, crumbled

1/2 tsp. crushed red pepper flakes

1/2 tsp. sumac

Freshly cracked black pepper

1/4 cup sunflower seeds, finely ground

Non-stick cooking spray

Preheat oven to 350°.

Melt butter in a medium saucepan over medium heat.  Add tomatoes, garlic, and capers and sauté until fragrant, 1-2 minutes.  Add flour and whisk to combine with butter and coat vegetables.  Season with crushed red pepper flakes and sumac.

Combine plain Greek yogurt and very hot water.

While whisking, combine yogurt/water mixture with flour-coated vegetables, stirring until thickened.  Add feta cheese in small batches and whisk until mostly smooth.

Add noodles and toss to coat with sauce.  Transfer to an oven safe bowl and top with ground seeds.  Spray with non-stick spray and bake 20 minutes until golden brown and bubbling.

Ricotta Dill Mac and Cheese

21 Apr

The weather was chilly and rainy.  I was frustrated with my over-the-page limit and ever-expanding legal writing assignment.  I had a job interview in the afternoon and was looking to cheer myself up before driving over there.  All of that spells a desperate need for some comfort food.  Which, for me, means cheese.  In this case, mac and cheese.  This turned out absolutely decadent and turned my mood around in a jiffy.  I am a big proponent of baked macaroni and cheese – it’s worth the extra few minutes every single time.  Creamy, melt-y, crunchy, and gooey, this was a smile in a bowl.

Ricotta Dill Mac and Cheese

1 cup whole wheat shells

1/4 cup lemon dill-ricotta spread

1/4 cup mozzarella, shredded

1 tbs. butter

2 tsp. all-purpose flour

1/4 cup 1% milk

1/2 cup whole wheat bread crumbs

Non-stick cooking spray

Preheat oven to 375º.

Bring a medium sauce pan of salted water to a boil.  Add pasta and cook according to package instructions.  Drain thoroughly.

In a medium nonstick skillet, melt butter over medium-low heat.  A little at a time, whisk in flour until smooth.  Cook until slightly golden brown, whisking frequently.  Continuously whisking, add milk.  While whisking, add mozzarella and lemon-dill ricotta spread.  Add noodles and dill to the pan and stir to coat.  Transfer to an oven proof bowl.

Top with bread crumbs and spray with non-stick cooking spray.

Bake 15-20 minutes until heated through and bread crumbs are golden brown.

%d bloggers like this: