ROASTED PEPPER MACARONI AND CHEESE

Here’s an easy recipe for mac ‘n’ cheese with some good flavor from roasted red peppers and a mix of quality cheeses.    Creamy Havarti with jalapenos, aged extra-sharp cheddar and Parmesan are a perfect blend for for macaroni.  This recipe yields enough for 4-6 moderate eaters and will freeze beautifully if you need to save some.  Freezing it makes for an easy side dish -- just nuke briefly and, presto, you have a side dish.

Roasted Pepper Macaroni and Cheese  Rating:  9.5 out of 10 Click for PRINTABLE PAGE

INGREDIENTS: 3 quarts boiling water 8 oz. dry, uncooked elbow macaroni 1 tsp. Morton kosher salt 3 Tbsp. unsalted butter 1/4 cup minced onion 1 tsp. minced garlic  2 Tbsp. flour 1 tsp. Diamond kosher salt, or to taste 1/2 tsp. paprika 2 cups milk  1/4 cup minced roasted red pepper 1-1/4 cups grated extra-sharp aged cheddar 1/4 cup Parmesan cheese, or Parmesan and Romano mixed 3/4 cup Havarti cheese with jalapenos Heat oven to 400F.  Add macaroni and salt to boiling water and cook, stirring often, according to package directions, reducing cooking time 2 minutes.  Drain macaroni in a colander. Using same pan that the macaroni cooked in, melt butter over medium heat.  Add onion and cook, stirring, till softened, about 3 minutes.  Add garlic and cook, stirring, another minute.  Stir in flour, salt and paprika, then gradually blend in milk, stirring till sauce is smooth and thick.  Remove from heat and stir in roasted red pepper and cheeses.  Arrange macaroni and cheese sauce in layers in a 6-cup buttered casserole.  Bake till toasted on top, about 15-20 minutes.  Yield:  4-6 servings

COOK’S COUNTRY MACARONI AND CHEESE

Some of my best recipes have come from America’s Test Kitchen, including this one.  This baked mac and cheese is creamy, sturdy and rich, even when you change some of the ingredients.
 
Cook’s Country uses evaporated milk; I used 2% fresh.  They use elbow macaroni; I used medium shells.  Instead of American and Monterey Jack cheeses, I used Gruyere and Gouda.  The ratios and flavorings were kept the same, and the results were outstanding. 

The original recipe was intended as a potluck macaroni and cheese and made an amount suitable for a 9x13 pan.  I scaled the recipe down for a smaller family, to yield 4-6 servings.  This one will be in my regular rotation.  It’s definitely a keeper – nice flavors, crispy cheesy topping, creamy cheesy insides. 

Cook’s Country Macaroni and Cheese (1-1/2-Quart Recipe) Adapted from Cook’s Country TV Rating:  9.5 out of 10 Click for PRINTABLE PAGE

INGREDIENTS:  1 slice hearty white sandwich bread, torn into large pieces 1 Tbsp. unsalted butter, melted 3 Tbsp. finely grated Parmesan cheese 2 quarts water 3/4 tsp. sea salt 1-1/2 cups (about 1/4 lb.) uncooked medium shell pasta 2 Tbsp. unsalted butter 4 tsps. white whole wheat flour (Cook’s Country uses all-purpose flour) 1-1/8 cups 2% milk 1/2 tsp. hot sauce big pinch freshly grated nutmeg 1/4 tsp. dry mustard 1/4 tsp. black pepper 1/2 cup shredded Gruyere cheese 1/2 cup shredded Gouda cheese 1/3 cup shredded extra-sharp cheddar cheese In work bowl of food processor, pulse bread to coarse crumbs.  Add 1 Tbsp. melted butter and Parmesan cheese and pulse till well combined and crumbs are uniform.  Set aside. In 3-quart heavy pot, bring 2 quarts of water and 3/4 tsp. salt to a boil.  Add pasta and cook to al dente, about 6 minutes.  Reserve 1/2 cup cooking water, then drain and rinse pasta under cold water.  Return empty pot to stove and melt 2 Tbsp. butter over medium heat.  Stir in flour and cook, stirring constantly, till mixture turns light brown, about 1 minute.  Slowly whisk in milk, hot sauce, nutmeg, mustard, pepper and 1/4 tsp. salt.  Cook till slightly thickened, about 4 minutes.  Off heat.  Whisk in cheeses and 2 Tbsp. reserved pasta water till cheese melts.  Stir in pasta.  Pour into greased 1-1/2 quart oven-proof baking dish.  Top with bread crumb mixture.  Bake till cheese is bubbling around edges and top is golden brown, 20-25 minutes.  Let rest 5-10 minutes before serving.

EASY MAC ‘N’ CHEESE WITH HOT DOGS

The best part of a cold winter is eating comfort foods.  The kitchen gets cozy warm from the oven heat, and heady aromas fill the air; and that’s before you sit down to eat. 
Here’s a very easy Mac ‘n’ Cheese recipe  that really delivers on flavor and comfort. 
You can use chopped cooked ham in place of the hot dogs, if you prefer.  And you could use fat-free half and half instead of the cream and milk. 

Easy Mac ‘n’ Cheese with Hot Dogs Adapted from Foodnetwork.com Rating:  9 out of 10 CLICK FOR PRINTABLE RECIPE

INGREDIENTS:  1 Tbsp. flour 1 cup heavy cream 1-1/4 cups low-fat milk 1/4 tsp. sea salt 1/8 tsp. black pepper 2 Tbsp. chopped fresh parsley 1 (8-oz.) pkg. (2 cups) Six-Cheese Italian Blend Cheese 3 oz. chopped or sliced hot dogs (about 2 medium) 6 oz. dry elbow or medium shell pasta, cooked and drained Spray a 1-1/2 quart baking pan with non-stick cooking spray and set it on a foil-lined, rimmed baking sheet.  Heat oven to 400F.  In large bowl, whisk the flour and cream till no lumps remain.  Add milk, salt, pepper, parsley and cheese, whisking till combined.  Stir in meat and pasta.  Transfer to baking dish.  Bake till sauce bubbles and cheese melts and begins to brown on top, 30-40 minutes.  Transfer to wire rack for 10-15 minutes to let it settle.  Yield:  4 servings