Two Many Pastas
Written by Rachel, Posted in Thoughts
I have a section on here called “Ask Rachel“, where you can ask me culinary questions. I might not always know the answers, but I’ll do my best to figure it out.
The other day, Jen asked about getting the cheese sauce for Mac and Cheese smooth and creamy. I told her I’d share my favorite Mac and Cheese recipe on here today.
Here’s something I’ve learned in my Mac and Cheese making experience: Milk will break (curdle) if it’s too hot. This will result in a grainy, lumpy, unappealing sauce (it’s not inedible, it just doesn’t look or feel nice). The solution (that works for me): Make the roux and sloooooowly whisk in the liquid (stock, milk… whatever you’re using). Heat until it’s steaming (maybe a few small bubbles are forming around the edge of the pan). Turn off heat. Whisk in cheese.
Mmmm cheese.
I’m including two recipes today: Extra Creamy Mac and Cheese, and Pizza Pasta, which I made with leftover ECM&C two Fridays ago, when I hadn’t made any pizza dough for Pizza Friday. My cousin, Kate, asked for this recipe after I posted a photo of it. I’m happy to oblige.
To the first, a basic recipe, you could add things like: spinach, puréed roasted squash, roasted garlic, fresh herbs, asparagus, ground beef, shredded chicken, sausage, bacon, cannellini beans (whole or puréed – other beans would work well too), roasted bell peppers, roasted green beans, roasted broccoli… the options are pretty endless. If you’re adding things like veggies that need to be cooked, add them with the onions. The amount of oil might need to be adjusted when making the roux. The important thing in this step is that the flour and oil quantities are equal. If you’re using meat, cook it separately, and mix it in after you’ve turned off the heat and added the cheese. If you’re using roasted veggies, or fresh herbs (the delicate ones, like basil and parsley) stir them in when you’d add the spinach. You could top it with reduced balsamic vinegar, crostini, toasted croutons, bacon…
To the second, be creative… add things you’d add to pizza. You could add olives, green pepper, tomato, zucchini, broccoli…
Ooh boy I’m hungry! Can’t wait for pizza for dinner tonight!
Happy Friday, Friends!!
Extra Creamy Mac and Cheese
Last modified on 2012-06-22 20:15:18 GMT. 1 comment. Top.
| Extra Creamy Mac and Cheese |
- 1/2 C onion, minced
- 3 cloves garlic, minced
- 1 C spinach, chopped (opt.)
- 2 C milk
- 1 – 1 1/2 C cheese (combo of Irish Cheddar, Cheddar, and Parm… Gruyère… any that you think taste good)
- 1/2 C pasta water
- 2 T all purpose flour
- 2 T olive oil
- 1 T dijon mustard
- salt
- pepper
- rotini pasta
- Cook pasta.
- Heat oil in a pan over medium heat. Add onion, cook for 2 minutes, add garlic, cook for 1-2 minutes.
- Whisk in flour; cook 30-60 seconds. Whisk in milk a little bit at a time (about 1/4 C or so), letting it thicken as you do, then pasta water. Add salt, pepper, and dijon. Cook until steam begins to rise from sauce. Turn off heat.
- Whisk in cheese, a bit at a time, using a figure-eight motion.
- Wilt in spinach (if desired).
- Combine sauce with pasta. Taste and adjust seasoning if needed.
Pizza Pasta
Last modified on 2012-06-22 20:15:14 GMT. 0 comments. Top.
| Pizza Pasta |
- 3-4 C leftover pasta (I used “Extra Creamy Mac and Cheese”)
- 1/2 C milk
- 1 t olive oil
- 1/4 to 1/2 C peas
- pepperoni (as much or as little as you’d like)
- 1 C parmesan cheese, divided
- 1/4 C gruyère cheese, cut into triangles (if you want)
- 1 tortilla, cut into small triangles
- Grease an 8×8 or 9×9 oven proof dish. Mix the milk and 1/2 C parmesan cheese with the mac and cheese. Place in a 350F oven. Cook, either covered with foil, or uncovered stirring occasionally (so the noodles don’t get crispy), for 15-30 minutes.
- Top with tortilla triangles, pepperoni, gruy̬re, and remaining parmesan. Cook 15-30 minutes more (until cheese is bubbly and browned, and mac and cheese is heated through Рleftovers should come to 165F).
