Orthodox Union
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Macaroni and Cheese Recipes
Eileen Goltz
Ah the rains of fall. The drenching, cold, wet, bone numbing weather that makes me long to curl up with a nice big dish of my favorite comfort food (macaroni and cheese) and let me forget, for a moment, that the rest of the world is putting up their storm windows.
I was actually reminded of how much I love my mac and cheese when my friend Debbie Burg served me her take on this delicious dish for break the fast. I wanted to eat the whole pan myself it was so good. Her 3 cheese, crunchy topped, slightly spicy rendition was gooey perfection and made me realize that anyone “making do” with the “boxed stuff” need to step up to the plate and try the real stuff.
Before we go any further, you should know that you can actually use any kind of noodle you want to make your mac and cheese. You also use any kind of cheese you want (except, perhaps, Blue cheese because it’s stinky). You can mix and match the noodles and cheese to your heart's contentment and it’s all gonna be good.
That being said the most common kind of cheese used is cheddar. Some chefs (and I use the term with a bit of hesitation here) use the block processed kind of American cheese but please, if you want a creamier sauce, make a white sauce (flour, butter and milk) and add the cheese to it. Trust me, much better, and better for you than the processed stuff. Most any kind of cheese can be used and combining several different kinds makes for a more interesting cheese sauce.
The homemade variety of macaroni and cheese usually contains a ton of butter and cream. The answer to the unasked question is yes, you can use the low or no fat varieties, just know that the flavor and melt point of the cheese will be different. Whole wheat or multi grain macaroni are also nice alternatives. Adding veggies or a dash or two or hot sauce or cayenne pepper or dry mustard will truly add to the overall gourmet eating experience that is a plate of macaroni and cheese.
Macaroni and cheese is not just for kids anymore. It’s wonderful as a side dish, terrific as a light supper or dinner and perfect anytime you want to share the love.
Please note there is a custom to wait after eating certain hard cheeses before eating meat. Learn more
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ZIPPITY DO DA MACARONI AND CHEESE (dairy)
8 ounces uncooked pasta of choice
2 tablespoons butter or margarine
1/4 cup chopped onion
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons minced garlic
2 tablespoons flour
2 cups plain yogurt or sour cream
4 ounces Cheddar cheese cut into 1/2-inch cubes
1 cup shredded Pepper Jack or Mexican spiced cheese
1/4 cup toasted bread crumbs
1/4 cup regular bread crumbs
Preheat oven to 375. Grease a 2 quart casserole dish and sprinkle the bread crumbs over the bottom and sides, set the dish aside. Cook and drain pasta as directed on package and set it aside. In a saucepan melt the butter. Saute the onion for about a minute then add the mustard, salt, pepper and garlic and cook an additional 5 to 7 minutes, stirring occasionally. Stir in the flour. Cook over a medium heat, stirring constantly, until mixture is bubbly and then remove it from the heat. Stir in the yogurt or sour cream, stirring constantly. Add the cheeses to the mixture and mix just to combine. Pour the mixture into the prepared dish and sprinkle the regular bread crumbs on top. Bake uncovered about 25 minutes or until bubbly. Serves 4. This recipe can be doubled
NO BAKE MACARONI AND TOMATOES WITH CHEESE (dairy)
2 cups milk
2 tablespoons cornstarch
1 teaspoon horseradish or honey Dijon mustard
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1 cup white Cheddar cheese, shredded
2 teaspoons grated Parmesan cheese
2 cups pasta cooked and drained
1 cup coarsely chopped tomatoes
1/4 cup sliced green onions
In a saucepan whisk together the milk and cornstarch until blended. Bring the mixture to a boil, stirring often. Stir in the mustard, salt and hot pepper sauce and whisk until blended. Reduce heat and simmer uncovered until thickened. Stir in the cheese and stir constantly until the cheese is melted. Stir in the cooked macaroni, tomatoes and green onions and heat through. Serve immediately. Serves 4. This recipe can be doubled
MOCK CRAB MACARONI AND CHEESE (dairy)
1 box of penne pasta
1 sticks of butter
2 teaspoons minced garlic
1/2 cup of flour
1/2 cup of white wine
1 can of evaporated milk
4 cups of milk
1 tablespoon of paprika
2 tablespoon of Dijon mustard
1/4 teaspoon of cayenne pepper
8 oz of cheddar cheese, grated
8 oz of Monterrey jack cheese, grated
Salt and pepper
1 lb mock crab meat, shredded
2 cups of breadcrumbs
Preheat oven to 350. Cook the pasta according to the directions on the package but it shouldn’t be totally cooked, not limp. Drain well. Melt the butter in a saucepan and add the garlic. Saute for several minutes until it softens and then add the flour. Stir until a smooth paste forms. Continue cooking for a few more minutes. Slowly whisk in the wine and continue mixing until smooth and then add the evaporated milk and regular milk, mixing well again. Continue whisking until the mixture coats the back of a spoon. Add the paprika, Dijon, cayenne, salt, pepper and cheeses and whisk until the cheese is melted. Add the mock crab to the cheese mixture. Mix to coat and then add the pasta. Stir to coat the pasta and then season with salt and pepper. Pour the mixture into a 9-inch by 13-inch ovenproof casserole or similar dish. Sprinkle the top with breadcrumbs and bake about 30 minutes or until golden brown. Serves 8
MACARONI LOAF (dairy)
1 1/2 cups uncooked elbow macaroni
1/3 cup bread or cracker crumbs
1/2 cup milk
1 1/2 cups shredded Cheddar cheese
1/4 cup minced onion
1/4 cup minced green pepper
2 tablespoons oil
2 teaspoons oregano
1/2 cup soft bread crumbs
1 (15 oz.) can tomato Sauce with Italian seasoning
1 tomato, seeded and chopped
3 eggs, well beaten
1/2 teaspoon salt
Preheat oven to 350. Grease a 9X5 loaf pan. Sprinkle the pan with the bread or cracker crumbs and set it aside. Cook the macaroni according to package directions, drain. Add the milk and cheese to the noodles and stir until combined.
In a skillet saute the onion and green pepper in the oil until soft. Add the bread crumbs and mix to combine. Add the onion mixture to the macaroni mixture; stir in the tomato sauce, oregano, chopped tomato, eggs and salt. Mix to combine. Spoon the mixture into the prepared loaf pan. Bake 50 to 55 minutes until set.
Let cool for 10 minutes before turning it out onto the serving platter. Slice and serve. Serves 6
HERB AND TOMATO PEPPERED MACARONI AND CHEESE (dairy)
1 can condensed tomato soup
1/2 cup water
1-1/2 cups pepper jack cheese, shredded
3 tablespoons parmesan cheese
2 teaspoons oregano
1 teaspoon basil
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon onion powder
2 cups cooked and drained macaroni
1 cup panko bread crumb
1/2 teaspoon ground pepper
1/2 cup chopped tomatoes
Preheat oven to 400. Grease a 9X13 baking pan. In a bowl combine the soup, water, cheeses, oregano, basil, garlic powder, salt, onion powder and cooked macaroni and mix to combine. Scoop the mixture into the prepared pan and sprinkle the bread crumbs, pepper and tomatoes on top of the mixture. Bake uncovered for 20 to 30 minutes or until bubbly and golden on top. Serves 6
ROASTED VEGGIE AND MAC CASSEROLE (dairy)
3 cups eggplant, peeled and diced about 3/4 pound
1 cup red bell pepper, coarsely chopped
1 cup yellow bell pepper, coarsely chopped
1 cup onion, coarsely chopped
1 medium zucchini, quartered lengthwise, and sliced
2 teaspoons olive oil
4 cloves garlic, minced
1/2 cup flour
2 3/4 cups milk
3/4 cup provolone cheese, shredded
3/4 cup parmesan cheese, grated, divided
1/4 teaspoon salt
1/4 teaspoon ground pepper
6 cups elbow macaroni, cooked
dash paprika
Preheat oven to 450. Combine first 8 ingredients in a large shallow roasting pan; toss well. Bake at 450 for 30 minutes or until lightly browned, stirring occasionally. Remove from oven; set aside. Reduce oven temperature to 375.
Place flour in a large saucepan. Gradually add milk, stirring until well blended.
Cook over medium heat 8 minutes or until thick, stirring constantly. Add provolone cheese, 1/2 cup parmesan cheese, salt, pepper; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in roasted vegetables and macaroni. Spoon mixture into a 3 quart casserole coated with cooking spray. Combine remaining 1/4 cup parmesan cheese and paprika, and sprinkle over macaroni mixture. Bake 375 for 20 minutes or until bubbly. Servings: 8