Monday, January 28, 2008

Hee Hee Hee Macaroni and CHEESE

I love Macaroni and Cheese! I used to enjoy the boxed kind but as an adult, thankfully my tastes have matured a bit. I have tried many a recipe and with delight I have 2 recipes to share with you. I had a third to share but, in my messy hand written cookbook that I have had since I was 14 years old, I cannot seem to find it. That recipe has cottage cheese in it! I do not care for cottage cheese but when you blend it up in the Cuisinart with the seasonings and use it in the Mac & Cheese it is Divine.

I do not care for cream cheese either. Not in frosting or on a bagel. I know I am WeIrD! But it ends up that cream cheese is not too bad in Macaroni and cheese. This recipe is modeled after a recipe in Southern Living by Heather Markowski.


1 pound cooked rigatoni noodles
2 Tbsp. butter
3 Tbsp. flour
1- 12 oz can evaporated milk
1 cup 2% milk
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar Cheese
3 oz. cream cheese
1/4 tsp. salt
1/4 tsp. paprika
1/4 tsp. dried Italian seasonings
1/8 tsp. coarse ground black pepper
1/2 pound cooked and chopped up bacon
2 green onions sliced

Preheat oven to 350 degrees. In a medium saucepan, melt the butter. Slowly add flour by tbsp. full and whisk, until all flour has been used and the mixture is smooth, about 1-2 minutes. Pour milk/s slowly into flour/butter mixture. Cook, being sure to whisk constantly until sauce thickens, about 3-5 minutes. Whisk in cheeses and seasonings. Remove from heat and stir in the bacon and sliced green onions.

In a large bowl or pasta pot from cooked pasta, mix pasta and cheese sauce together. Grease your casserole dish and bake in the oven for 30 minutes.

GARLIC MACARONI & CHEESE from my kitchen

1 pound cooked Trottole Pasta (its a cool curly noodle I found at Trader Joes)
1/2 tbsp. minced garlic
1/2 tsp. Lawry's Garlic Salt
1/4 cup melted butter
1/4 cup milk
8 oz. sour cream
1/4 cup grated Parmesan Reggiano
1/2 cup Perlini (tiny mozzarella balls, also a find at Trader Joes)
1 cup grated Monterey Jack cheese
1 cup grated Sharp Cheddar cheese

Preheat oven to 350 degrees. In the pasta pot dump cooked pasta, melted butter, milk and minced garlic. Stir until well combined. Add Sour cream and stir. Slowly add different cheese until all cheeses are incorporated. Spray Casserole dish with cooking spray and bake covered for 30 minutes or until cheese is bubbly.

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