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Easy AND Cheesy March 3, 2011

Posted by Toy Lady in Business, Cooking, Freezer Meals.
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I’ve mentioned before that Saturday evenings around here have essentially become “pasta night.”  Not officially, like Wednesdays are “soup night” – more out of laziness and, well, lack of imagination, I guess.

That, and we really like pasta.

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Plus, pasta dishes are usually fast and cheap.  Sure, you can go with something a little more involved, but it’s certainly more than easy to make a quick dinner with pasta as the base, too.

So we’ve got some ideas for some quick – as well as not-so-quick – pasta meals.

Doesn’t everyone?

One of our favorites originated several years ago, from an Alton Brown recipe.

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We’ve done a bit of tweeking over the years, including adapting it as a “freezer meal” for our now-defunct meal-prep business.

And it occurred to us – we haven’t had our stovetop mac-and-cheese in, well, we couldn’t remember how long, which means it had been a while.

And since we had everything on hand, well, why not?

We started by shredding an 8-ounce package of cheddar.  I like the super- sharp cheddar, but then, I’m a Dairy State gal – I do love my cheese!  In this case, we went with Cabot’s Vermont White, I think.

Orange cheese works nicely too.

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The cheese gets set aside, while we beat together the bechamel ingredients:

  • 3/4 cup evaporated milk
  • 1/2 tsp. Tabasco
  • 1/2 tsp. each kosher salt and black pepper
  • 3/4 tsp. dried mustard
  • 2 eggs

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You’re going to want to whisk that together while your pasta is cooking – 1/2 lb. of elbow macaroni.

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Cook the pasta to just barely done, about 6-8 minutes for elbows.

Then drain and return to the pot, and toss a couple of tablespoons of butter into the macaroni to melt.

Once the butter is melted, and the pasta is slightly cooled, you can add the egg-and-evaporated milk mixture.

That way the egg won’t scramble in the pasta.

 

PhotobucketAnd once the egg mixture is combined with the pasta, turn the heat back on low, and, while cooking gently, add the cheese, a handful at a time, stirring and melting after each addition.

Now I’m going to admit – this is a lot of cheese for half a pound of pasta.  And decent cheese is not a low-fat food.  (Though it is dairy, and that’s a plus, right?)  Of course, you could add some steamed broccoli or something if you’re really worried about it.

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Or you could just relax and enjoy an occasional indulgence, and know that you’ve got enough left for lunch Monday, then it’s gone.

I  pick that.

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Comments

1. judy - March 3, 2011

Looks yummy. I personally love mac and cheese too. 🙂

Mac and cheese makes everything better. 🙂

2. Cristina - March 3, 2011

Oh, yum! Broccoli schmoccoli, give me the super duper cheesy mac and cheese. I’m with you in that I choose to relax and enjoy an occasional indulgence.

Exactly! Moderation is key. That, and eating extra broccoli tomorrow. 😀

3. anne - March 3, 2011

Mmmmmmm .. nom nom nom. M&C is definitely my favorite comfort food.

Mine, too. And this is SO easy – almost too easy!


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