We’ve been so busy baking pies in a bag, cake-mix banana bread and pb cakes, not to mention making bonbons and chocolate mints, we’ve not put together any rib-stickers for the supper table lately.
Toward that end, though you might possibly consider it overkill, I’ve drummed up a pair of admittedly same-old, same-old casseroles. But with a decidedly different twist. So, mac and cheese is the name, but zapped-up change is the game.
That said, let me say the first recipe is borrowed from my library’s copy of “Jan Karon’s Mitford Cookbook &Kitchen Reader,” and is sparked with the addition of sour cream, cream cheese and a nice dose of Parmesan cheese as well as the standard sharp cheddar.
The second offering today is designed to bypass the shortcomings of both boxed mac and cheese and the store-bought, packaged frozen stuff.
This recipe, from the folks at Argo Corn Starch, is a do-it-your-way, fast-to-fix take on this comfy old classic, and it comes with built-in options.
You can use different shapes of pasta, vary the type of cheese in the sauce, and throw on a choice of unorthodox toppings.
What’s more, feel free to toss in some add-tos — sliced hot dogs, diced, cooked chicken or turkey, bacon bits or, if you’re feeling particularly daring (or a little bit defiant), maybe even some kid-approved veggies.
Let’s see what we make of:
Puny’s macaroni and cheese
1/3cup unsalted butter, plus 2 tablespoons melted butter, and more for greasing the baking dish
1/3cup all-purpose flour
3cups milk
1/2cup sour cream
4ounces cream cheese, cut into small pieces
2teaspoons salt
1/4teaspoon ground nutmeg
11/2teaspoons dry mustard
1/4teaspoon cayenne pepper
1/2teaspoon freshly ground black pepper
4cups grated extra-sharp cheddar cheese
1/2cup grated Parmesan cheese
1pound elbow macaroni, cooked and drained
11/2cups fresh breadcrumbs
Preheat oven to 350 degrees. Butter a 3-quart baking dish and set aside.
In a large saucepan over medium heat, combine 1/3 cup butter and the flour and stir until smooth. Slowly add the milk and continue stirring until thickened and smooth. Add the sour cream and cream cheese, stirring to combine thoroughly. Add the salt, nutmeg, mustard, cayenne and black peppers and mix well. Stir in the cheddar and Parmesan. Add the macaroni and mix well. Pour into the baking dish.
In a small bowl, combine the 2 tablespoons melted butter and the breadcrumbs and spread on top of the dish. Bake for 40 to 45 minutes or until bubbling around the edges.
Makes 8 to 10 servings.
Baked macaroni and cheese
1/4cup cornstarch
4cups milk
1/2teaspoon salt
1/4teaspoon white pepper (optional)
Pinch cayenne pepper (optional)
4cups shredded cheddar cheese (or part or all Swiss, mozzarella, Parmesan or Asiago)
1pound dried pasta (any small tube-shaped pasta, such as elbow macaroni, penne, cellentani, pipette, campanelle)
Add-ins: sliced hot dogs, diced, cooked chicken or turkey, bacon bits, favorite vegetables
2cups extra shredded cheese to spread on top (optional)
Topping: crumbled cheese/garlic croutons, saltine crackers, cheese crackers, corn flakes
Preheat oven to 350 degrees. Spray a 3-quart casserole or 9-by-13-inch baking pan with nonstick cooking spray and set aside.
In medium saucepan, combine the cornstarch and milk; add salt, pepper and cayenne. Stirring constantly, bring to boil. Continue stirring while bubbling for 1 minute or until very thick. Remove pan from heat and stir in the 4 cups cheese until melted.
Cook pasta according to package directions in boiling salted water until al dente, then drain thoroughly; add to cheese sauce and stir well. If desired, stir in choice of add-ins. Pour mixture into prepared casserole or pan and, if desired, sprinkle with remaining 2 cups cheese, then sprinkle with topping.
Bake for 25 to 30 minutes or until top is browned.
Makes 8 to 10 servings.
The next Forum will appear in Friday’s Time Out section.
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