No Soup for You!

January = winter, cold, and Seinfeld reruns, so I decided to make Mac and Cheese Soup! I thought it was a great idea, however, my execution wasn't so great. The soup didn't come out as tasty or thick as I had hoped it would. But, I'm chalking it up to cook's error due to trying the recipe for the first time, instead of calling the recipe a dud. Though, I don't think I would try the recipe again. I think I would much rather have either soup or mac and cheese, but not combined! Although, I might throw in a cup of pasta the next time I make some cheddar broccoli soup! Now, that would be tasty and thick! I do have to say, though, I did eat the mac and cheese soup...with some crusty bread...NO SOUP FOR YOU!

Broth

M&C Soup

Served with crusty bread!

I found the recipe on the FoodNetwork website:

Mac and Cheese Soup

Ingredients

• Kosher salt
• 4 ounces elbow macaroni (1 cup)
• Cooking spray
• 2 plum tomatoes, sliced 1/2 inch thick
• 4 1/2-inch-thick slices baguette
• Freshly ground pepper
• 3 shallots
• 1 carrot, cut into 1-inch pieces
• 1 stalk celery, cut into 1-inch pieces
• 1/4 cup all-purpose flour
• 3 3/4 cups fat-free low-sodium chicken broth
• 1 1/4 cups 2% milk
• 6 ounces shredded cheddar cheese (about 1 1/2 cups)
• 1/4 cup grated parmesan cheese

Directions

Position a rack in the upper third of the oven and preheat to 450 degrees F. Bring a medium saucepan of salted water to a boil. Add the macaroni and cook as the label directs; drain.

Mist a baking sheet with cooking spray and arrange the tomato and baguette slices on it in a single layer; season with salt and pepper. Bake until the bread is golden brown, about 7 minutes.

Mince the shallots, carrot and celery in a food processor. Mist a saucepan with cooking spray. Add the vegetables and cook over medium-high heat until softened, 4 to 5 minutes. Add the flour and cook, stirring, 2 minutes. Gradually stir in the broth and bring to a boil; cook, stirring, until thickened, 6 to 7 minutes. Remove from the heat.

Add the milk, cheeses and macaroni and stir until the cheeses melt. Season with pepper. Top the toasts with tomatoes; serve on the soup.

Per serving: Calories 476; Fat 20 g (Saturated 12 g); Cholesterol 84 mg; Sodium 636 mg; Carbohydrate 46 g; Fiber 2 g; Protein 27 g 

'Tis the Cheese'n!

'Tis the cheese'n for classic mac and cheese! Not only did I have classic Kraft Macaroni & Cheese dinner - thank you to my best friend who gave me this box of winter-shaped mac & cheese [left] (does she know me or what!?) - but I also made my classic homemade mac & cheese three times this month! Yes, you heard me - THREE - times!

Keeping with the winter-shaped macaroni, I found this bag of Pasta Di' Natale [right] and decided to use it for my classic mac for the Valliere family party. Shapes included stockings, santas, presents, and snowmen. It was also a mix of plain, tomato, and spinach flavored semolina pasta. For the cheese sauce, I used a basic roux, added skim milk, my special seasonings (shhh...) and a combination of shredded sharp cheddar, monterey jack, and american cheeses.

It came out really creamy which was good because I transported it in my crockpot [left] to the party. Once I got there, it was still warm, but I kept it on low. It dried out some, but also didn't last long at all! Other times, when I have put mac & cheese in my crockpot, I've reheated it from a much cooler state. When that is the case, it warms up slower and becomes crusty around the sides - like it was baked.

Speaking of baked mac & cheese [left]...I made the same recipe, only using small shell-shaped pasta, for my Christmas party with my friends, earlier in December. I used panko bread crumbs, olive oil, and rosemary and herb seasoning for the crumb topping. I did have some leftovers of this, because we had so much other food to eat, but the leftovers didn't last long in my fridge!

For Christmas Eve, I really hadn't been planning on making any mac & cheese. However, my sister mentioned to my mom, who mentioned to me, that my sister was hoping I'd make it, since she missed out on it at the Valliere family party earlier in the month. (They arrived a little later because of travel.) Sooo...it WAS Christmas and I WANTED to make my sister happy! This is what I brought to her house [right]...same cheese sauce recipe, small shell-shaped pasta, but no crumb topping. I let them keep the leftovers. Afterall...'Tis the Cheese'n!

Amy’s Famous Macaroni & Cheese

*Ingredients:

1lb. of your favorite pasta (I prefer shells because they really scoop up the cheese!)

3 cups skim milk (or whatever kind you buy!)

3 tbsp. All purpose flour

4 cups shredded cheese: mild Cheddar, Monterey Jack, Colby, Swiss or a mixture of cheese ends from the deli – shredded

Course salt and fresh ground pepper to taste

Pinch each of dry mustard, nutmeg, and cayenne pepper

(Optional: Bread crumbs, olive oil, herb seasonings)

Directions:

1. Boil a large pot of water and cook pasta until al dente. Drain and set aside. (While pasta is cooking, you can start on the cheese sauce.)

2. In a small sauce pot, bring milk and flour to a slow boil over medium heat. It will thicken to a white sauce.

3. Slowly add shredded cheese to the white sauce. Stir until completely melted.

4. Add salt, pepper, mustard, nutmeg, and cayenne to cheese sauce to taste.

5. Add cheese sauce to large pot of pasta and mix thoroughly.

3 Serving Options:

1. Serve and eat immediately!

2. Transfer mixture to large baking dish, sprinkle with breadcrumbs (mixed with oil and herbs) and bake at 425 degrees until top is browned and crunchy, sides will be bubbly.

3. Transfer mixture to large crock pot and heat on Low until ready to serve – great for potlucks! (This will also make the macaroni & cheese crunchy on the sides where it touches the crock pot – depending on how long it’s in there!)

*Gluten-Free Substitutions:
- Substitute rice pasta of your choice for the regular pasta.
- Substitute corn starch for the all purpose flour.

- Do not use bread crumbs with the baking option!

Cauliflower Mac & Gouda...in Drums!

I decided to try two things this month: 1. a recipe with Gouda and 2. a recipe using leftover mac & cheese to create drums. I first figured Gouda would be my cheese of choice, since I've never made mac with Gouda and well, It's All Gouda! I also figured it was suitable to use the mac & cheese to make drums in memory of my late husband, Pat. November is his birthday month and since he was a drummer, it's a little tribute to him!

First, I made the Cauliflower Mac & Gouda recipe from a cookbook my friend Jen gave me for my birthday this summer, Macaroni & Cheese, a Favorite Brand Name Recipes book.  

Ingredients

• 1 16 oz package uncooked bowtie pasta (I used medium multigrain shells)
• 4 cups milk (I used skim, because that's what I buy)
• 2 cloves garlic, peeled and mashed (I minced it in my garlic press)
• 1/4 cup (1/2 stick) plus 3 tablespoons butter, divided
• 5 tablespoons all-purpose flour
• 16 oz Gouda cheese, shredded
• 1 teaspoon ground mustard
• 1/8 teaspoon smoked paprika or regular paprika
• Salt and black pepper
• 1 head cauliflower, cored and cut into small florets
• 1 cup panko bread crumbs
• 
  
• DIRECTIONS

Bring 6 quarts of water to a boil in pasta pot with insert. Add pasta; cook according to package directions or until almost tender. Drain pasta, reserving pasta water; keep warm. Return water to boil.

Bring milk and garlic to a boil in small saucepan. Reduce heat; keep warm. Discard garlic. (I kept the garlic in, since it was minced!)

Melt 1/4 cup butter in large saucepan over medium heat; whisk in flour. Cook 1 minute, whisking constantly. Gradually add milk, whisking after each addition. Bring to a boil. Reduce heat; cook and stir 10 minutes or until thickened. Remove from heat.

Add cheese, mustard and paprika to sauce mixture; whisk occasionally until melted. Season with salt and pepper. Keep warm.

Preheat broiler. Add cauliflower to boiling pasta water. Cook 3 to 5 minutes or just until tender; drain. Toss pasta and cauliflower with sauce mixture. Spoon pasta mixture into 10-12 ramekins or 13x9 inch baking dish.

Melt remaining 3 tablespoons butter in small saucepan over medium heat. Add panko; stir just until moistened. Remove from heat. Sprinkle panko mixture over pasta mixture. Broil 2 minutes or until golden brown. (I skipped the topping all together!)

Shredded Gouda

Milk & Gouda mixture

Cauliflower Mac & Gouda

Since I skipped the topping all together, I sampled the mac & Gouda for my dinner! Boy, was it Gouda!  Next, I lined my ramekins with thin slices of ham before I filled them, in order to make the drums. The drum idea came from Kitchendaily.com, 9 New Twists on Macaroni and cheese: Macaroni & Cheese Drums. Originally, I was going to use zucchini to make green drums - a tribute to Pat's "Mean Greenies" he built. But, the ham was a little less expensive, since zucchini isn't in season anymore, and it's easier to use, since I don't have to grill it first! And, well, it's pink - my favorite color!

Ham lined ramekins to make the drums

Cauliflower Mac & Gouda added to drums

Ham folded over mac & cheese to finish drums

I'm freezing these for now. Portion control! When I thaw one out and bake for dinner some night soon, I'll post a pic of how the drum looks when it comes out of the ramekin! 

"Drum, solo, with titanium spork. Thanks Amy!" - PMK

My friend, Pat, took a picture of his Drum today! I think it came out quite good looking, if I do say so myself! Not to mention, yummy! Thanks, Pat, for such an artsy photo!

Butternut Squash Mac & Cheese (aka Macaroni and 4 Cheeses)

It might not be made with gouda, but Butternut Squash Mac & Cheese is my most favorite and lately has been my go to mac & cheese. You'll see from the picture above I usually make a whole batch and separate into ramekins for individual servings (portion control!) I found this recipe on the Food Network website. It's originally called Macaroni and 4 Cheeses by Ellie Krieger. Here is her video (recipe follows):

   Ingredients

• Cooking spray
• 1 pound elbow macaroni
• 2 (10-ounce) packages frozen pureed winter squash
• 2 cups 1 percent lowfat milk
• 4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)
• 2 ounces Monterey Jack cheese, grated (about 2/3 cup)
• 1/2 cup part-skim ricotta cheese
• 1 teaspoon salt
• 1 teaspoon powdered mustard
• 1/8 teaspoon cayenne pepper
• 2 tablespoons grated Parmesan
• 2 tablespoons unseasoned bread crumbs
• 1 teaspoon olive oil

Directions

Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.

Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.

Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, Jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.

Combine bread crumbs, Parmesan and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes. Then broil for 3 minutes so the top is crisp and nicely browned.

I recommend making a full batch and freezing individually, like I do. Or, just make the whole thing if you're expecting a crowd. But, this recipe is also very easy to halve. You'll note there are 2 cups total of the cheeses. I just buy a 2-cup bag of cheddar jack and call it good. So, you see the 4 cheeses are: ricotta, cheddar, Monterey jack, and the parmesan for the topping. I admit, sometimes I don't even bother with the topping. I guess that would make it macaroni and 3 cheeses, but I just call it butternut squash mac & cheese. I also recommend using the frozen squash. Its much easier and less time consuming than peeling, chopping, and cooking a fresh squash.

Try it out and let me know what you think!

Coming soon!!!

...the cheesiest blog ever!