Welsh Rarebit Mac and Cheese

 

 

 

 

 

 

 

 

 

 

 

 

 

You had me at cheese Rachel Ray! This recipe is SO good.  I think next time I will make it even saucier. Yummo!

Welsh Rarebit Mac and Cheese

Rob's "Wing it" Mac and Cheese

 

 

Note: Just reading the recipe will make you gain five pounds.

Stuff you need:

• 16 oz elbow macaroni
• 1/2 Cup (2 sticks) butter
• 8 oz supermarket "Cheddar" (that yellow shredded stuff)
• 8 oz or so freaking' Razor Sharp "wow, what is this feeling in my jaw hinges" cheddar - the kind of stuff that makes you think twice about what so-called "Cheddar Cheese" is - run this through the cheese grater. You want stuff that puts hair on your chest, not that wimpy yellow crap.
• 1x 5oz can of evaporated milk.
• 2 eggs. Beaten like they owe you money
• 1x 10.75oz can condensed Cheddar cheese soup - get the Campbells stuff - hell, why not…
• Some reasonable amount of bread crumbs. Use "Planko" or "Seasoned" or whatever is the trendy mix at the time. I use "Plain".

Process

1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes or so. Drain and leave it in it's big-ass saucepan. Turn off the heat.
2. Add 2x sticks (1/2 cup) butter. Let melt, mixing occasionally - if you turned off the heat the butter will melt without burning anything.
3. Whisk evaporated milk and eggs together in a bowl until smooth while you are waiting for the butter to melt. Stir this mess into pasta mixture.
4. Dig out the soup into your pasta mess. It's thick stuff. Work it.
5. Mix the soup and all the cheese into the pasta/butter matrix. Mix it all up, mix it good, make it a gooey mixed up mixture.
6. Spread this gooey mess out in 2x 8x8" pans or however the math works out. Whatever. It's wing in mac and cheese. Figure it out.
7. Sprinkle some amount of your trendy bread crumbs on top. The ideal amount is enough to cover it completely without any loose bits. Shake it baby, make them well distributed.
8. Bake in conventional oven at 350 degrees F for 45 minutes to 1 hour, depending on taste, oven issues and such. you will know when it's right based on what you put it in and how it looks.

Macaroni Pudding? This is an egg rich Mac and Cheese!

 It's nearly the end of January and I am committed to renewing my blog by revising Hi-Ho's ancient recipe box.


















This deserves a picture of this beast, which bears a book mark barely into it - see the "Breads, cookies, cakes, pies, casseroles" on the right hand side?
 

























That is as far as I made it through it and it is almost symbolic of this time of year, just past Hi-Ho's birthday but several weeks before the anniversary of her death. Maybe I can knock a good dent in it in the time remaining.

Sadly, this recipe was the first I pulled out and it really almost makes my stomach turn. It is credited to "Pete" which means that this recipe card came from KK, a horrible cook, but maybe this one was worth making? I bet the kids will love it because it really just sounds like baked Mac and Cheese, so why call it pudding? Perhaps because it has so many eggs.

Ingredients
 1 quart of milk
2 Tablespoons butter
1 teaspoon salt and pepper to taste
2 cups chopped cheese
4 eggs - slightly beaten
1 and 3/4 cup macaroni (why not call it 2?)

Directions

1. Cook Macaroni according to directions for al dente. Drain and put into a buttered baking dish.
2. Preheat oven to 350 degrees. 
3. Heat milk, butter, salt and pepper. 
4. Add cheese and stir until melted.
5. Remove from heat and add beaten eggs.
6. Add milk and cheese mixture to the macaroni in baking dish. 
7. Bake in over until firm and slightly brown.

Rosemary, Chicken and Goat Cheese Rigatoni.

Egg Basket strikes again by tempting me with yummy super savory treats. This is what's for supper.

Mac & Cheese with Roasted Chicken

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients:

1 tablespoon vegetable oil
1 pound dried rigatoni
1 quart heavy cream
2 tablespoons chopped fresh rosemary
1 clove fresh garlic, crushed
8 ounces goat cheese
2 cups shredded roasted chicken
salt and pepper to taste

Directions:

1. Place a large pot of salted water over high heat and bring to a rapid boil. Add the oil and rigatoni to the water and cook according to the directions on the package, 10-12 minutes.
2. While you are waiting for the water to boil, pour the cream into a large sauce pan over medium heat. Add the rosemary and garlic to the cream and bring it to a simmer - take care not to let it boil over. Allow the cream to reduce by about half.
3. Stir in the goat cheese and chicken and continue cooking cooking it till the cream coats the back of a spoon.
4. Thoroughly drain the pasta. Add the pasta to the sauce. Coat the pasta in the sauce and simmer over low heat for a few minutes. Serve hot.

-My Baking Addiction adapted from Live to Cook

Crock Pot Macaroni and Cheese

Quick, easy, and a crowd pleaser. This is a highly simple and thusly in my opinion bland mac and cheese recipe. I hopefully have another more exciting version of this dish coming soon! Double this recipe for a large crock pot.

Ingredients
8 ounces cooked macaroni
1 stick butter melted
2 eggs, beaten
1.5 cups milk
3 cups grated cheese (or more)
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons oil

Process
1. In a large bowl, mix all ingredients together.
2. Pour oil in crock pot.
3. Pour mixture into crock pot.
4. Cook on low for three to four hours.

Becki's Macaroni and Cheese

Another version of a family favorite. This recipe is what got me liking Dijon in my Mac and Cheese! I recommend doubling this recipe so that you know there will be left overs.

Ingredients

1/4 cup butter
1/4 cup flour
1/4 teaspoon salt
3 cups milk
1 teaspoon Dijon Mustard
Black pepper to taste
8 ounces Grated Cheddar Cheese (we use Cabot)
8 ounces elbow macaroni

Process

1. Preheat oven to 375 degrees.
2. Begin cooking macaroni as directed.
3. As that cooks, melt butter in large saucepan.
4. Whisk in flour and salt, stirring constantly until thickened.
5. Add all but 1/4 cup of cheese, the Dijon mustard, black pepper, and stir until melted.
6. Add drained macaroni to cheese sauce and mix well.
7. Turn mixture into a 2 quart baking dish and top with remaining shredded cheese.
8. Bake in over for 15 minutes or more, until bubbly and lightly browned.
   

Microwavable Macaroni and Cheese

I got this recipe from a Mom in my mom's group. I believe it was Erin. I forgot all about this low hassle recipe and just found it while going through my cook book shelves. I have only made it once and doubled it easily for our family of five. Anyone with kids knows that mac and cheese is always a winner with kids!

Makes 4 servings

Ingredients
1 7 ounce package of elbow macaroni
3 Tablespoons butter
3 Tablespoons flour
1 teaspoon salt
1/2 teaspoon dry mustard (but fresh Dijon would be good too!)
1/4 teaspoon black pepper
1.5 cups milk
2 cups sharp cheddar cheese, shredded

Process

1. Cook macaroni as directed and drain.
2. Melt butter in 2 quart microwavable casserole dish.
3. Stir in flour and seasoning.
4. Microwave 30 to 45 seconds on high.
5. Add milk and stir until blended.
6. Microwave 4 to 6 minutes until thickened, stirring EVERY minute.
7. Add cheese and stir until melted.
8. Microwave and additional 30 second if needed.
9. Stir in macaroni and microwave5 to 6 minutes, stopping halfway to stir.

ENJOY!

Macaroni and Cheese

As you know, I am just crackers for cheese. Any request for cheese demands my immediate attention. Therefore tonight, per my 10 year old son's request, we are having home made Mac and Cheese.

This recipe is taken straight out of Joy of Cooking. Tonight's modifications will be written, in honor of Halloween, in orange! I have simplified the assembly for less prep time.

Enjoy!

Baked Macaroni and Cheese

An especially good rendition of a timeless classic. The sauce can be made ahead and blended with just cooked noodles before baking, or the entire casserole can be assembled a day in advance.

Ingredients
water
salt
2 cups elbow macaroni
2 1/4 cups shredded cheddar, Colby or other cheeses.
butter
flour
milk
onion
bay leaf
paprika
(or mustard)
pepper
optional - chopped green peppers

Process:
Preheat oven to 350 degrees F. Grease a 1 1/2 quart deep baking dish.
Bring to a rolling boil in a medium saucepan:
6 cups water
1 1/2 teaspoons salt
Add and cook just until tender:
2 cups elbow macaroni
Drain and remove to a large bowl.
Have ready :
2 1/4 cups Cheddar or Colby Cheese (today I used Cheddar and Mozzarella cause we had it already shredded from making pizza this weekend)
Melt in large saucepan over medium low heat:
2 Tablespoons butter
Whisk in and cook, whisking, for 3 minutes:
2 Tablespoons all purpose flour (We use whole wheat flour)
Gradually whisk in:
2 cups whole or skim milk (we use low fat)
Stir in:
1/2 medium onion, minced (I used a whole onion and pan fried it a bit before using)
1 bay leaf (I instead used some chopped green peppers, thawed from the garden store)
1.4 teaspoon Paprika (I used a teaspoon + of mustard powder - fresh mustard works even better)
Simmer gently stirring often for about ten minutes. Remove from heat and add in 2/3s of the cheese. Season with salt and pepper. Stir in the macaroni. Pour half the mixture into the baking dish. Top with some more cheese and a sprinkle of bread crumbs. Top with remaining macaroni mixture and top again with cheese and then bread crumbs.
Bake uncovered until lightly browned. 30 to 35 minutes.
Let stand for 5 minutes before serving.