When it comes to love in the form of food, macaroni and cheese is right there with mom’s chicken noodle soup and grandma’s apple pie. On a list of favorite American comfort foods, mac and cheese would surely take one of the top three spots.
Who doesn’t like macaroni and cheese? Well, I’ll tell you who: my husband.
I know what you are thinking. It’s an issue of texture. Many people avoid foods because they find the texture off-putting. However, I can assure you, the man appreciates nearly all types of food from crunchy to slimy. Perhaps, you’re thinking, he must have never tasted a really great homemade macaroni and cheese. I thought that too, but, then he did.
For reference, we are talking about a potluck that happened about 10 years ago. Even now I can immediately recall the perfection of this macaroni and cheese.
Shortly after we began dating, a friend of mine, who happens to be a chef currently working for Tom Douglas (shameless name drop), showed up at a potluck with a dish of mac and cheese. This wasn’t just any macaroni and cheese, it was the sort of comfort food I expect to find served in heaven.
Perfectly cooked noodles snuggled in a sauce of multiple cheeses including gruyere — the ultimate cheese for making a sauce so comforting it should be woven into blankets. She even covered the top with crushed potato chips that turned golden and crisp as the casserole baked to perfection.
Everyone at the party raved about the mac and cheese, but Mike deftly skipped right over it in favor of other offerings. Finally, I thrust a spoon at him demanding he taste the macaroni. I was confident that one bite would rock his world. He acquiesced and accepted the spoon. I leaned in awaiting his conversion.
He chewed quickly, swallowed, then shrugged as he handed back the now empty utensil.
“It’s not terrible, but I’d rather not have any more,” he said.
To say I was shocked is an understatement.
The jaw dropping potluck incident finally convinced me of my future husband’s odd aversion and I stopped making macaroni and cheese at home. I would occasionally order some in a restaurant, or enjoy a scoop as a dinner guest, but truth be told, I didn’t really miss it.
Eventually, as you know, we moved beyond the issue of macaroni and cheese to be married, start a family, lose 320 pounds, and now spend most days trying to stay one step ahead of our kids. Kids who have discovered they like macaroni and cheese — a lot.
A restaurant we visit, more often than I should admit, has an amazing, from scratch, mac and cheese on the kids menu. Its appeal is heightened by the use of swirly-twirly tubular noodles, rather than the usual elbows. The sauce comes pretty close to my memory of the potluck casserole, though they skip the potato chip crust. Best of all, the child’s portion is enough for both kids to share with some leftover.
Recently, I asked my son what he would like in his school lunch bag. “Macaroni and cheese from Indigo,” he shot back. I couldn’t stifle my laughter at his response. What he had done, in a clever way, was request a dinner out that would result in leftovers for lunch. I applauded his logic even as I turned down his request.
Instead, I did something unprecedented in our home. I made macaroni and cheese for dinner. That night, Mike, usually mild-mannered and easy-going, was in one heck of a stormy mood. He moved around the kitchen like a kid who lost his dessert privileges. While setting the table, he closed cupboard doors with more force than needed and finally slumped into his chair. (He will tell you he was fighting a cold and his grumpiness came from feeling unwell.)
Shortly before sitting down to eat, I reminded him of all the past meals that our kids peered at with suspicion and distaste. Here was a golden opportunity to model open-mindedness at the dinner table. (I started to add that it was quite clever of me to create such a situation, but in this rare instance I held my tongue.)
Comically, the kids did not notice their father frowning at his small “adventure bite” portion. They were also unaware of his pushing the rest to one side before filling his plate with salad twice. In a delightful turning of the tables, they were happily cleaning their plates, requesting more, and thanking me for making a yummy dinner. While I’m sorry I couldn’t please all the people with this easy recipe, I couldn’t help relishing the enthusiasm of two out of my three boys.
Before we were married Mike and I agreed, our family would share one meal at dinner time — no short-order cooking. Unfortunately for Mike this easy week-night meal will be going on the menu again. When it does, I’ll make sure to serve a hearty salad on the side.
Quick cauliflower macaroni and cheese
1 pound cauliflower, chopped into large chunks
1/2 lb macaroni noodles
1/2 teaspoon salt
1/2 cup low fat milk
1/2 cup half &half
1/2 tsp black pepper
1/2 tsp garlic powder
8 ounces (2 cups) low fat shredded cheese (recommend a cheddar and jack blend)
1 slice of whole grain sandwich bread, toasted (may substitute 1/3 cup whole wheat bread crumbs)
2 teaspoons unsalted butter
Chopped parsley leaves for serving (optional)
This quick and easy way to enjoy comforting homemade macaroni and cheese — guilt free — is sure to become a favorite family recipe. A simple cauliflower puree gives the sauce its traditional velvety texture without overpowering the familiar cheesy flavor. To easily adjust this recipe for gluten-free diners: use your favorite gluten-free pasta (not long noodles) and skip or replace the bread crumbs with gluten-free bread. You may also use crumbled potato or corn chips.
Pre-heat the oven to 350 degrees. Have a medium (3-quart) casserole dish standing by.
Bring a large pot of water plus salt to a boil over high heat. Once the water reaches a rolling boil add the macaroni noodles. Cook the pasta, uncovered, for 10 minutes (or follow the package instructions for al dente). When the pasta is cooked to tender, drain the water and set aside.
While the pasta is cooking: Place the chopped cauliflower into a microwave safe bowl, cover with a plate and cook on high for 10 minutes. Remove carefully; the dish will be very hot. The cauliflower should be soft. Transfer the cauliflower to a large mixing bowl. Use an emersion blender to puree the cauliflower into a mash about 1 minute. Add the milk, half and half, pepper and garlic power then blend to combine. Add the cheese and drained pasta. Stir to coat the pasta then transfer the mixture to your casserole dish and smooth into an even layer.
Break the toast into pieces then pulse in a food processor until it becomes crumbs. Add the butter and pulse until the mixture looks like damp sand. Sprinkle the crumbs over the pasta.
Bake the macaroni and cheese for 15 minutes until the top is crispy and dark brown. Let the casserole sit for 5 to 10 minutes before serving. Sprinkle with chopped fresh parsley if desired.
Prep time: 20 minutes. Cook time: 15 minutes.
Makes 6 servings (approximately 1 cup each).
Approximate Nutrition: 235 calories, 11g fat, 390mg sodium, 20g carbohydrates, 4g fiber, 3g sugar, 15g protein, 6 Weight Watchers Points Plus.
Adapted from Sasha and Malia Obama’s Favorite Mac and Cheese via popsugar.com.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
