Macaroni & Cheese

Who doesn't like Mac & Cheese?  In fact, as I am typing this I am warming myself with left-over smoked gouda and macaroni from the Club.  My grandmother would throw cooked macaroni, butter, milk, grated cheese, salt & pepper in a casserole dish and bake - no recipe, just stir periodically, then let get golden brown on top.  It was always yummy.  Next time I cook it, I will try to remember and write down quantities and add a recipe.  In the meantime, the following recipes I took from Gourmet Magazine and Bon Appetit.  Enjoy!

 

Creamy Macaroni with Sage - Gourmet, January 1999

This recipe can be prepared in 45 minutes or less.

1/2 pound elbow macaroni
1/2 tablespoon unsalted butter
2 tablespoons fine dry bread crumbs
1 1/2 teaspoons finely chopped fresh sage leaves
1/2 cup mascarpone cheese
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)

Fill a 4-quart kettle three fourths full with salted water and bring to a boil for macaroni. Cook macaroni in boiling water until al dente and drain in a colander.

While macaroni is cooking, in non-stick skillet heat butter over moderate heat until foam subsides and add bread crumbs, sage, and salt and pepper to taste. Cook bread crumb mixture, stirring, until golden brown, about 3 minutes. In a large bowl stir together mascarpone and Parmesan. Add macaroni and salt and pepper to taste, tossing to combine.

Divide macaroni between 2 bowls and sprinkle with seasoned bread crumbs.

Serves 2.

 

 

 

Macaroni & Cheese with Prosciutto - Bon Appétit, March 2001

 

8 ounces small elbow macaroni (2 cups)

1½ cups (packed) grated Gruyère cheese (about 6 oz)
1 cup whipping cream
1 cup whole milk
3 ounces thinly sliced prosciutto, coarsely chopped
3 tablespoons grated Parmesan cheese
1/8 teaspoon ground nutmeg

 

Position rack in bottom third of oven; preheat to 400°F. Butter 11x7-inch glass baking dish. Cook macaroni in large pot of boiling salted water until tender but still firm to bite. Drain well.

 

Whisk 1/2 cup Gruyère, cream, milk, prosciutto, Parmesan and nutmeg in large bowl to blend. Add macaroni and toss to coat. Season with salt and pepper. Transfer to prepared baking dish. Sprinkle remaining 1 cup Gruyère over. Bake until cheese melts and macaroni and cheese sets, about 20 minutes. Serve warm.                  

 

Serves 6.

 

 

Easy "Cheesy" Dips

There is a less 'refined gourmet' strain in our family, and I think if most people are honest they would admit to finding it within themselves as well.  So while this blog pays homage to our family voyage of culinary discovery, it still has to acknowledge our roots... thus cheese dip... and Velvetta  (everyone secretly loves Velvetta!)...

Cream Cheese
Place a block of cream cheese in shallow bowl, then cover with one of the following:
                             Fresh Salsa
                             Raspberry-Chipotle Sauce
                             Chutney
                             Tapenade

Serve with crackers and cheese spreader

 

 

Velvetta 2 ways

 Queso con Salsa

             1 block     Velvetta, cut in cubes
              ½ cup     Salsa
              ¼ cup     Onions, diced
                       1     Jalapeño, diced (optional)

Microwave ingredients in a large bowl, until melted.  Stir and serve with tortilla chips.

 

 

Queso con Chili

             1 block     Velvetta, cut in cubes
                1 can     Chili

Microwave Velvetta and chili in a large bowl, until melted.  Stir and serve with tortilla chips.

Mom's Spaghetti Sauce

         2 packages     spicy Italian sausage

                       1     onion, diced

               1 to 2     bell peppers, diced

            3 cloves     garlic, minced

              2 cups     mushrooms, sliced (optional)

       1 28 oz can     tomato puree

         1 6 oz can     tomato paste

              2 cups     water (or more)

                  1 Tb     basil

                  1 Tb     oregano

                  1 Tb     rosemary

                             salt & pepper to taste

 

Remove and discard sausage casing.  In large stock pot over high heat, crumble and brown sausage.  Add onion, bell pepper, and garlic.  Cook till onions are translucent.  Strain & discard grease from pot.

Return pot to heat, add tomato paste, puree and water.  Stir well, add more water if needed.  Add mushrooms and generous portions of basil, oregano, rosemary, salt  and pepper.

Bring sauce to a boil, then reduce heat and slowly simmer until it thickens to the desired consistency.

 

Creamy Macaroni with Sage

Found this recipe many years ago in January 1999 issue of Gourmet Magazine.  I love to add some sauteed garlic and onions to the recipe.  Warm and perfect flavor for a Fall side dish!

 

This recipe can be prepared in 45 minutes or less.

1/2 pound elbow macaroni
1/2 tablespoon unsalted butter
2 tablespoons fine dry bread crumbs
1 1/2 teaspoons finely chopped fresh sage leaves
1/2 cup mascarpone cheese
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)

 

Fill a 4-quart kettle three fourths full with salted water and bring to a boil for macaroni. Cook macaroni in boiling water until al dente and drain in a colander.

 While macaroni is cooking, in a non-stick skillet heat butter over moderate heat until foam subsides and add bread crumbs, sage, (onions & garlic) and salt and pepper to taste. Cook bread crumb mixture, stirring, until golden brown, about 3 minutes. In a large bowl stir together mascarpone and Parmesan. Add macaroni and salt and pepper to taste, tossing to combine.

 Divide macaroni between 2 bowls and sprinkle with seasoned bread crumbs.

Serves 2.