Monday, October 3, 2011

Macaroni and Cheese, Cheese, Cheese



       Here’s some old-fashioned comfort food.  Around here, we like to eat it next to a scoop of chunky-style applesauce. I’ve been making this recipe for many years, and a lot of my extended family has adopted it. In this blog post, I’ve noted some of my mother-in-law’s adaptations in case you’re interested.
     As a newlywed, I started with Martha Stewart’s “Macaroni and Cheese 101” recipe in the Martha Stewart Living Cookbook. It is a very good recipe that includes flavorful ingredients like Gruyere, sharp white cheddar, and nutmeg. While I love that version, I usually don’t have Gruyere on hand, and my kids prefer the milder taste of cheddar and American. My husband Ben calls this meal “Macaroni and Cheese, Cheese, Cheese”—vegetarian food even a meat-eater will love. Optional Italian diced tomatoes make it main-dishy.

Ingredients:
8 Tbsp. margarine or butter
6 slices bread
5 ½ cups milk (powdered milk is great!)
½ cup flour
2 tsp. salt
¼ tsp. black pepper
4 ½ c. shredded cheddar, divided
1 ¼ c. ripped American cheese slices (about 7 ½ slices), divided
16 oz. (4 c.) uncooked macaroni
Optional: 14.5 oz. can Italian diced tomatoes

Another idea: My sister uses 5 ¾ c. shredded sharp white cheddar cheese in this recipe instead of yellow cheddar and American.

Directions:
1. Boil macaroni according to package instructions.

2. Sauce:
 -Melt 6 tablespoons margarine in large frying pan
 over medium heat.
-When butter bubbles, add flour.
-Cook, stirring, one minute.
-Add milk ½ cup at a time, whisking to keep smooth.
Thick & cheesy
-Continue cooking, whisking constantly, until mixture bubbles & thickens (8-12 minutes).
-Remove pan from heat.
-Stir in salt, pepper, 3 ½ cups cheddar, 1 cup American
cheese (about 6 slices, torn). If you want to use ALL cheddar, go ahead. My mother-in-law does.
3. Preheat oven to 375° F.

4. Topping:
 -Rip bread into ¼ - ½“ pieces, and add to bowl
 -Melt 2 tablespoons margarine and pour over bread. Mix.
- Mix in 1 cup cheddar and ¼ cup American cheese.
My mother-in-law uses croutons for the topping.

5. Assembly:
-Spray a large pan (9 x 13” or larger) Sometimes I use a
9 x 13” AND an 8 x 8”.
-Mix pasta and sauce.
Optional: add Italian diced tomatoes.
Or stewed tomatoes.
-Spoon macaroni into pan, and sprinkle on topping.

Smells great!
6. Bake until golden, 25-30 minutes.





*Nutrition facts:

Ingredient
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
Noodles & Cheese Sauce:





6 Tbsp. margarine
420
30
0
0
0
½ c. flour
220
0
0
1.5
0
4 c. uncooked macaroni
1680
0
16
56
0
5 ½ c. skim milk
495
27.5
0
44
165
2 tsp. salt
0
200
0
0
0
3 ½ c. shredded cheddar cheese
1155
84
0
73.5
210
1 c. American cheese
(6 large slices)
420
84
0
24
60
Topping:





2 Tbsp. margarine
140
10
0
0
0
6 slices whole grain bread
300
24
15
15
90
1 c. shredded cheddar cheese
330
24
0
21
60
¼ c. American cheese
(1 ½ large slices)
105
21
0
6
15
Total (about 15 cups):
5265 kcal
505 %
31 g
241 g
600 %
1 cup:
351 kcal
34 %
2 g
16 g
40 %


If you include a 14.5-oz. can Italian diced tomatoes, you add about 7 calories, 7 % RDA sodium, 0.5 g protein, and 0.5% RDA calcium to each 1 cup serving of macaroni & cheese.

The top photo in this post contains tomatoes; the bottom photo does not.

*Calculated from food packaging:
 I used “Blue Bonnet” brand margarine, “Bakers and Chefs” brand (Sams Club) all-purpose flour, macaroni noodles, cheddar cheese and American cheese, “Food Lion” brand skim milk, and “Wonder SmartWhite” brand whole-grain bread.

This post is part of the following link parties:


Sumo's Sweet Stuff

The Girl Creative

No comments:

Post a Comment