Tag-Archive for ◊ noodles ◊

29 Nov 2020 Polly’s Mac n’ Cheese
Thanksgiving Dinner with Mac n’ Cheese
Christmas Party buffet with Mac n’ Cheese

Polly’s Mac n’ Cheese (YEP, I’m claiming it)

I’ve been promising to post this recipe forever, but I have held off because it’s impossible (for me anyway) to get a good picture of Mac n’ Cheese. The issue is partly Mac n’ Cheese’s fault, right? It’s just not photogenic; it’s flat, it’s monotone (just white noodles and melted cheese), and it has NO pops of color anywhere! Garnish Mac n’ Cheese? That would just look silly. So here it is, my recipe for Mac n’ Cheese, without a good picture 🙂

It’s taken a long time to perfect this recipe and there is nothing crazy about it. It’s a traditional macaroni and cheese; no fancy cheeses. No veggies, no lobster, no bacon, no truffle oil, no breadcrumbs and definitely no Flamin’ Hot Cheetos! Just elbow noodles, cheddar cheese, and a roux.

That being said, I do have ONE secret ingredient, I use some chicken broth in the sauce to add more umami, if you will, to the dish.  I use homemade chicken broth/stock/bone broth, not the processed, canned or boxed stuff. 

If you must use a commercial broth, deepen the flavor first.  Pour the broth into a pan, add some bone-in chicken (anything: a thigh, a drumstick or two, leftover carcass of a rotisserie chicken…). Then toss in a bay leaf or two, some chopped onion (with the skin), and perhaps some chopped carrot or celery (whatever you have languishing in the veggie drawer). Let the to-be-enhanced broth simmer while prepping the rest of the ingredients. Drain solids from broth and discard. Use broth as directed below.

One other tip, I wouldn’t use that pre-shredded cheese. I haven’t tasted any pre-shredded cheese that has the required sharpness, and I don’t know how all those additives used to prevent the cheese from clumping will affect the final dish.

Just for the record, Mac n’ Cheese is a side dish, never a main.

INGREDIENTS

  • 2-3 cups homemade or enriched Chicken broth, heated
  • 2-3 cups whole milk, heated
  • NOTE: you need 5 cups total of liquid–use 50/50 chicken broth/milk or 60/40 or 25/75, whatever suits you or whatever fits what you have on hand.
  • 4 Tablespoons butter
  • 1/3 cup flour
  • ¼-½ teaspoon powdered mustard (not so much for taste, but to help with emulsion)
  • 1 lb sharp cheddar cheese grated, approx. 4 cups (Ok to sub a bit of mozzarella, up to 1 cup, for some of the sharp cheddar. Also, if you have odd bits and pieces of various cheeses leftover, use them but remember that the flavor of the dish will change–and kids will object)
  • Salt and pepper, to taste (chicken broth varies in saltiness, so taste the cheese sauce and add salt and pepper as needed.)
  • 1 lb elbow macaroni (cooked in generously salted water, for the shortest time mentioned on the package, rinse with cold water, and drain.)

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Combine milk and chicken broth in a large container and microwave until hot.
  3. In a large skillet, melt butter and stir in the flour.
  4. Stirring constantly, cook the flour-butter mixture over medium heat for 3 minutes, taking care not to brown the roux.
  5. Turn off the heat under the roux.
  6. Slowly add about 1 cup of the chicken broth-milk mixture into the roux. Whisk and stir constantly until all liquid is absorbed and mixture looks homogenous and there are no lumps in the sacue. Repeat until all milk-broth mixture has been incorporated into the butter-flour mixture.
  7. Return mixture to heat and simmer gently for 3 minutes, stirring occasionally.
  8. Taste.  Add salt, pepper  to taste along with a small quantity of powdered mustard.
  9. Gradually add cheese a handful at a time. Stir until completely melted, then add another handful and repeat process until all cheese has been incorporated.
  10. Stir cooked elbow macaroni into cheese sauce.
  11. Pour into greased 9×13 casserole dish.
  12.  Bake in preheated 350 oven for 30 minutes. Do not overbake or cheese sauce will begin to separate.
  13.  Cool for 10 minutes or so before serving.

NOTES from experience: To make ahead, make cheese sauce and boil noodles, but store separately. Bring to room temperature. Combine. Bake as above.

I have made premade cheese sauce and frozen it , then defrosted it overnight in the refrigerator.  I do reheat the cheese sauce and whip with immersion blender before combining with boiled noodles.

OK to sprinkle extra cheese on top if you like that look.

Enjoy!

24 Jun 2013 Crab and Brie Macaroni and Cheese

Crab and brie mac n cheese

Whooooa Nelly!  Crab and Brie Macaroni and Cheese?  Over-the-top decadence in a comfort food?  YEP! And the decadence makes the comfort food even more comforting–like ‘died and gone to heaven’ comforting!  Yet another winning recipe from Better Homes and Gardens Special Interest Publication “Best Loved Reader Recipes; 125 Winners from 1930 to Today”. (My last post was a recipe for “Peach Iced Tea” inspired by a recipe from this magazine)

If someone is having a hard time, and that sweet “I am going to drop off a casserole” American tradition seems appropriate, THIS is the casserole to take.  I took it to my 120-miles away daughter who is bravely attempting a semester long college Physics course in a six-week summer session, working the 4 PM-midnight shift at Target, and sweltering in the hot central valley heat. I am not saying this Macaroni and Cheese is miraculous or anything, but she did  score 15 points over the class average on her first mid-term. Not dropping off a casserole to a friend-in-need anytime soon?  I’ll bet you’ll be going to a potluck then. Take this!  Want to eat it at home, like we did?  We had it with mixed roasted veggies, but a leafy green salad would be nice too, and a corn muffin.

This casserole is not cheap, but if you shop at Costco for your pound of brie and pound of crab (the only two expensive ingredients), it won’t break the bank and you’ll have made a casserole big enough feed a small army.

Truth be told, I was a bit afraid of this recipe at first, wondering if the Brie would be too strong, and wondering if I would be able to taste the crab over the brie.  Both worries proved needless.  Everything melds together nicely.  Comfortingly nice.  I’ll say it again, because it’s true, ‘died and gone to heaven’ nice!

I changed the recipe just just a bit; one, to conform to the quantities of crab and brie sold at Costco (no leftover bits and no need to buy two big cartons of anything) and two, to make the recipe a bit easier by  substituting panko instead of homemade bread crumbs. I also re-wrote the recipe a bit, making roux is not hard, just follow my instructions: brown the flour and butter (and don’t skimp on the butter), remove the pan from the heat, then vigorously stir in hot milk until sauce is smooth.

Enjoy your comfort food decadance.

Crab and Brie Macaroni and Cheese

  • 1 lb. dried macaroni (small shells or elbows)
  • 1 medium onion, chopped
  • 5 tablespoons butter (maybe a bit more)
  • 3 cups milk (I used 2%)
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 13-16 oz. Brie, cubed
  • 16 oz. refrigerated container crabmeat, drained and flaked
  • 1/2 cup Panko or favorite breadcrumbs
  1. Cook macaroni in salted water according to package directions.  (Choose the shortest cooking time since pasta will continue to cook when baked.) Drain and set aside.
  2. Preheat oven to 350 degrees. Grease a 9-in by 13-in casserole dish.
  3. In a large skillet over medium-high heat, saute onion in butter until tender and golden, about 15 minutes.  (Do not skimp on the butter.  You’ll need the full quantity of  butter to make the roux in the step 5.)
  4. Heat 3 cups of milk in microwave until hot (3-5 minutes).
  5. Meanwhile, over medium heat, stir flour into onion and butter mixture.  Stir constantly for 3 minutes (to cook flour and to incorporate butter into the flour).  If mixture is too lumpy or dry, add an additional tablespoon of butter.
  6. Remove hot pan with onion and roux from heat.  Pour in 1 cup of hot milk.  Stir well, and keep stirring-vigorously if needed-until mixture is smooth and lump free.  Add another cup of hot milk, stir and mix again.  When mixture is smooth and lump free, repeat with last cup of milk.
  7. Return pan to medium heat. Add cubed brie to sauce in pan.  Stir constantly until brie is melted and incorporated.  Remove pan from heat when brie has melted and the sauce is smooth once again.
  8. Fold drained crab into cheese sauce then stir in cooked and well-drained macaroni.
  9. Season with salt and pepper.
  10. Pour crab-brie-macaroni mixture into a well buttered 9-in x 13-in casserole dish.
  11. Sprinkle bread crumbs over top of macaroni and cheese.
  12. Bake in preheated 350 degree oven for 30 minutes or until mixture is heated through and bread crumbs have browned.  If breadcrumbs don’t brown, turn on the broiler and broil casserole for a few minutes.
  13. Remove casserole from oven. Let cool 5 – 10 minutes, then serve. In a bowl, while curled up on the couch with a good book or good movie, or on a plate with roasted veggies or a salad, and maybe a small corn muffin. Enjoy.  Feel better. Ace the Physics test!

Leftovers can be reheated in microwave or frozen for a future treat.

Thank you for stopping by my kitchen again today,  I love having you drop by!  Let’s see what else I can make from this magazine. It’s supposed to be on the shelves until July 15, 2013, so if you see it, you might want to pick up a copy.

20 Mar 2012 Cheesy Spinach Manicotti

I must admit, I make a pretty mean Manicotti.  I’d forgotten how good it is until I made some on the spur-of-the-moment this week.  My Manicotti is  probably not very authentic, seeing as I have no genuine Italian reference point at all.  I don’t think it helps much that the recipe here got it’s start from the back of a box of Manicotti noodles either!  Maybe I should just call this dish Cheesey Spinach Pasta Rolls and ditch the whole faux Italian thing!

The instructions below will guide you in putting together a whole pan of Manicotti, but the recipe part is just for the creamy cheesey gooey yummy manicotti filling.  You’ll need about 3 cups of your favorite spaghetti sauce to finish the dish (I make a hearty meat, mushroom, onion, red wine spaghetti sauce to serve with this dish, the recipe is posted on this site)  along with one box of  manicotti noodles (those really big. long pasta tubes).  I’ve used the filling below to stuff  large shell pasta, too, so you can use those if you can’t find the manicotti noodles.

BTW, leftovers  microwave wonderfully well. My my son has already zapped a few several times today. I hope he has left me some, leftover Manicotti is such a treat.

Cheesey Spinach Manicotti 

Approx 3 cups prepared spaghetti sauce, warmed

1 8 0z. box manicotti noodles, cooked according to package direction, rinsed and drained

For the filling:

  • 10 oz. box frozen chopped spinach, defrosted, and squeezed dry
  • 16 oz. carton ricotta
  • 8 oz marscapone
  • 1/2 cup grated Parmesan cheese
  • 6  1 oz. packages of string cheese, cubed OR 6 oz mozzarella cut into 1/4 inch cubes
  • 1/8 teaspoon nutmeg
  • 2 eggs
  • additional grated cheese, Parmesan and/or mozzarella, for sprinkling on top of baked casserole.
  1.  Preheat oven to 350 degrees.
  2. Squeeze the spinach really, really dry and place in a large bowl.
  3. Stir in the cheeses: ricotta (I didn’t used to like ricotta, so I have substituted cottage cheese for the ricotta before),  marscapone, grated Parmesan, and cubed string cheese or part-skim mozzarella. Stir well.
  4. Lightly beat the eggs and add to the spinach-cheese mixture.
  5. Stir in the nutmeg.
  6. Fill cooked manicotti with the filling.  The best way to do this is to put all the filling in a large Ziploc bag.  Push the filling to one corner of the bag, then cut the corner off the bag–to make a sort of pastry bag-and squirt the filling into the manicotti. If this method doesn’t work for you, just use several long handled spoons (ice tea spoons work well) to fill the tubes.  Some of the manicotti will have split.  Try not to use the split ones, but if you have to just roll them tight and lay them seam side down in the pan.  I think there are two more noodles than will comfortably fit into a 9×13 pan in each manicotti package, so you are OK discarding two tubes.
  7. Place 1 cup of the warm spaghetti sauce in the bottom of the 9×13 pan.
  8. Arrange the stuffed manicotti on top of the spaghetti sauce.
  9. Cover the arranged manicotti in the pan with the remaining 2 cups sauce–you might need a little more or a little less sauce. If you have leftover sauce, you can always serve it, warmed, on the side.  Some people appreciate more sauce.
  10. Cover the baking dish with foil and place  in a preheated 350 degree oven. Bake for 30-35  minutes.
  11. Remove foil, sprinkle any remaining cheese over top of the casserole, increase heat to 425 degrees and bake for an additional 10 minutes or until sauce is bubbling and cheese has melted and nicely browned.
  12. Remove casserole from oven and let sit for approx. 10 minutes before serving.
Enjoy!  Invite the family over for dinner. Maybe serve an antipasto platter to kick off the evening?  I love antipasto, it’s a very social appetizer.  Dessert?  What is easier than a scoop of spumoni or gelato? Go ahead and gild the lily and  serve some biscotti and coffee on the side, too!  Can I come over?
Have fun, and thanks for stopping by my kitchen today.

 

 

 

13 Jul 2011 Southwestern Pasta Salad

I have not been very impressed with the food section of our local paper in the last, oh, decade.  There is one column in particular that drives me iNSaNe.  Typical recipes include a bit of Dream Whip here, Bisquick, Cream of Chicken soup and canned mushrooms there,  with Tater Tots, Rice-a-Roni, and crushed up Ritz Crackers stirred into a can of Pineapple Tidbits on the side. PLUS, not one of the recipes has been tested by the columnist! (Although she does say how good they all sound and she might get around to trying one over the weekend…)  Arggghhhhhh!!

That all been said and vented, there have been a few recipes over the years that I have tried.  And I have to admit, most have been pretty good.

This one here is a keeper. The basic salad can be thrown together with cans from the pantry, and it’s good for you with lots of fiber from the beans and lots of other feel good stuff from the veggies.  If you have some fresh herbs on hand, the basic salad can be jazzed up a bit, but it’s not necessary, the basic salad is good as it is.  If you want to go all out, throw in a few chopped avocados and a pound of bay shrimp.  This salad serves a bunch of people, so it’s ideal to take to any potluck or family gathering.  I’ve made this a number of times, and I have only had the recipe for a few weeks.  It’s been a popular side dish, and I love, love, love how fast and easy it is to throw together from ingredients I have in my pantry.

This recipe was inspired by two recipes that ran in the “Home Plates” column in the San Jose Mercury News in June 2011, both recipes were attributed to Hazel Lawson Gentry.  I took the best of both recipes, experimented a bit with quantities, and came up with this, my new “go-to” Pasta Salad.  You can do the same!  This recipe is very flexible and very forgiving. Make it yours!

Southwestern Pasta Salad

For the Dressing

1 cup ranch dressing

1 7 oz. can chopped mild green chilies

1 1/2 teaspoons ground cumin

For the Pasta Salad

1 pound corkscrew, penne, or wagon wheel pasta, cooked and drained according to package directions (if you want less pasta in your salad, cook only 1/2 lb pasta, use 1 can of beans, and  keep all the other quantities the same.)

1 15 oz. can petite diced tomatoes (in the summer use 2 cups diced tomatoes from your backyard or from the farmers market), do not drain

1 OR 2 15 oz. cans (your choice) of black beans, pinquitos, or kidney beans (I use 1 can black beans), drained

1 15 oz. can corn (or 2 cups frozen corn, or fresh cooked corn stripped off the cob), drained

1 7 oz. can sliced black olives, drained

If you have it…

4 sliced green onions

1/2 cup chopped fresh cilantro, parsley, or basil

To make this Pasta Salad “Supreme”

2 diced avocados

1 lb. bay shrimp

  1. Combine the ranch dressing with the undrained chiles and the cumin powder.  Set aside.  (Dressing can be made up to one week in advance.)
  2. Cook the pasta according to package directions.  Cool with cold water, and drain well.
  3. Combine the pasta with the can of undrained diced tomatoes and the drained beans, corn and olives.
  4. Stir in the desired amount of the prepared dressing–you might use 3/4, or you might use all of it.  It all depends on how much liquid your pasta absorbs (this depends on the brand, the style, and how long you’ve cooked your pasta), and your personal preference, how saucy do you like your pasta salad?  Stir in as much as you think you’d like.  Save any leftover dressing, after a few hours the salad might look a bit dry and you can stir in the rest of the dressing at that time.  (If the salad looks dry and you have no dressing left, stir in a few spoonfuls of salsa!)
  5. If using, stir in your choice of herbs, green onion, avocado and bay shrimp, and salt and pepper, if needed.
  6. Cover the salad with plastic wrap and chill until serving time.

That’s all there is to it!  Easy peasy!

Thanks for stopping by my kitchen today.  Print out this recipe.  It will become a staple. Do you know how much stress is relieved by having a good, “go-to” pasta salad that can be made at the drop-of-the-hat, without a trip to the grocery store? Invite the neighbors over, get the burgers on the grill…, it’s Summertime and the livin’ is easy!!