Classic mac and cheese gets modern takes

Food & Moore

Carol Moore

LIFESTYLES

Wednesday, October 17, 2007

The years pass, and it still will give me an occasional craving for that blue box! Memories of a quick supper fix for gal pals while in high school, and, later years, a meal with hot dogs when the pay check was tight!

Here are some modern takes on our favorite classic dish.

Greek Goddess Mac and Cheese, with the addition of sweet grape tomatoes, baby spinach, kalamata olives and cheese lifts this up to company serving level!

Creamy Macaroni and Cheese Ham Bake gets a fast start with the help of a box mix with meat, sour cream and cottage cheese added.

Fellow cook Cynthia Collins Pedregon, owner of The Peach Tree Tea Room in Fredericksburg, Texas, has a creamy, easy recipe I like for mac and cheese. This version of Baked Macaroni and Cheese uses crackers as a thickening agent.

With pork sausage, green peppers, onion, Parmesan cheese plus tomato sauce, Pizza Macaroni Bake will surely become a family favorite.

Crockpot easy and kid friendly Lotsa Cheese Macaroni and Cheese will become a favorite of yours.

Ranch Mac 'n' Cheese is cooked on top of the stove instead of being baked. I thought the ingredients sounded especially good.

Mac and Four Cheeses turns an ordinary dish into gourmet status.

Last, but not least, The Barefoot Contessa (Ina Garten), shared a favorite mac and cheese recipe in her family style cookbook that I really like to fix. The fresh tomatoes add a wonderful flavor.

Greek Goddess Mac and Cheese

12 oz. dried spiral-shaped pasta such as gemelli or cavatappi (about 4 cups)

2 1/4 cups 1% lowfat milk

3 tbsps. all-purpose flour

3/4 tsp. garlic powder

1/2 tsp. dried dill

2 cups shredded reduced-fat cheddar cheese

1/4 cup grated Parmesan cheese

One 6-ounce bag washed baby spinach (about 4 packed cups)

One 1-pint container grape or cherry tomatoes, halved (about 2 cups)

1/2 cup kalamata olives, coarsely chopped, or one 2 1/4-ounce can sliced black olives, drained

Salt and pepper

1/3 cup feta cheese, crumbled

1. Cook the pasta according to package directions.

2. While the pasta is cooking, whisk together the milk, flour, garlic powder and dill in a medium saucepan until well blended. Place over medium-high heat and bring to a simmer, stirring constantly. Reduce the heat and continue to simmer and stir gently until the mixture thickens slightly, about 2 minutes.

3. Add the cheddar cheese and Parmesan cheese and stir until the cheese melts. Remove from the heat and set aside.

4. When the pasta is done, drain and immediately return to the saucepan. Add the spinach and stir until wilted, 1 to 2 minutes. Add the tomatoes, olives, and cheese sauce and stir to combine. Reheat if necessary. Season with salt and pepper to taste.

5. Place in individual bowls and top with feta cheese.

Creamy Macaroni and Cheese Ham Bake

1 (7 1/4 oz.) pkg. macaroni and cheese dinner mix

1 1/2 cups cubed cooked ham or chopped cooked chicken (about 8 ounces)

1 cup cream-style cottage cheese

1/2 cup dairy sour cream

1 tsp. dried minced onion

1/4 tsp. black pepper

1/4 cup fine dry bread crumbs

1 tbsp. butter, melted

1 tsp. dried parsley flakes, crushed (optional)

1. Prepare macaroni and cheese mix according to package directions, except do not add salt to water. Stir in ham, cottage cheese, sour cream, dried onion and pepper. Transfer to an ungreased 1 1/2-quart casserole.

2. In a small bowl combine bread crumbs, melted butter, and, if desired parsley flakes. Sprinkle over macaroni mixture.

3. Bake, uncovered, in a 375 F. oven about 30 minutes or until mixture is heated through.

Makes 4 servings.

Mac and Cheese

1 (12 oz.) pkg. small elbow macaroni

1 egg, slightly beaten

16 oz. small curd cottage cheese

1 cup sour cream

3 tbsps. chopped onion

1 tsp. salt

1/4 tsp. pepper

1/4 cup chopped pimentos, drained

8 oz. grated Cheddar cheese

1. Cook macaroni according to package directions. Drain and set aside.

2. Combine remaining ingredients and add to cooked macaroni. Pour into greased casserole dish and bake in a pre-heated 350 degree oven for 30 to 40 minutes.

Serves 8-10.

Baked Macaroni and Cheese

1 (8 oz.) pkg. large elbow macaroni, cooked

16 saltine crackers, finely crushed

1 tsp. salt

1 tsp. seasoned pepper

1 (10 oz.) block sharp cheddar cheese, shredded

1 (10 oz.) bock extra-sharp cheddar cheese, shredded

6 large eggs, lightly beaten

4 cups milk

1. Layer one-third each of macaroni, crackers, salt, pepper and cheeses into a lightly greased 13-by-9-inch baking dish. Repeat layers twice.

2. Whisk together eggs and milk; pour over pasta mixture.

3. Bake at 350 F. for 50 minutes or until golden and set. Let stand 10 minutes before serving.

Makes 8-10 servings.

Pizza Macaroni Bake

1/2 lb. bulk pork sausage

1/4 cup chopped green pepper

2 tbsps. chopped onion

1/2 cup elbow macaroni, cooked and drained

1 can (8 oz.) tomato sauce

4 tbsps. grated Parmesan cheese, divided

2 tbsps. water

1/4 tsp. dried oregano

Dash pepper

In a skillet, cook the sausage, green pepper and onion over medium heat until the meat is no longer pink; drain. Stir in the macaroni, tomato sauce, 2 tablespoons Parmesan cheese, water, oregano and pepper.

Transfer to a lightly greased 1-quart baking dish; sprinkle with remaining cheese. Cover and bake at 350 F. for 25-30 minutes or until liquid is absorbed and casserole is heated through.

Yield: 2 servings.

Lotsa Cheese Macaroni and Cheese

1 lb. dry macaroni

1 lb. Velveeta cheese, cubed

8 oz. extra-sharp cheddar cheese, shredded

1 quart milk

1 stick (1/2 cup) butter, cut into small chunks

1. Follow package instructions for preparing the macaroni, but cook the macaroni only half the amount of time as called for. Drain. Pour macaroni into slow cooker.

2. Add remaining ingredients and stir together well.

3. Cover and cook on high 3 hours, stirring occasionally.

Ranch Mac 'n' Cheese

1 cup milk

1/4 cup butter, cubed

2 envelopes ranch salad dressing mix

1 tsp. lemon-pepper seasoning

1 tsp. garlic pepper blend

1 tsp. garlic salt

1 cup cubed Colby cheese

1 cup cubed Monterey Jack cheese

1 cup (8 oz.) sour cream

1 lb. elbow macaroni, cooked and drained

1/2 cup crushed saltines

Grated Parmesan cheese

1. In a Dutch oven, combine the first eight ingredients. Cook and stir over medium heat until cheese has melted and mixture begins to thicken.

2. Fold in the sour cream. Add macaroni and crackers. Cook until heated through, stirring frequently. Spoon into a serving dish; sprinkle with Parmesan cheese.

Yield: 6-8 servings.

Mac and Four Cheeses

1 lb. elbow macaroni

1/4 cup butter

1/4 cup flour

2 2/3 cups milk

1/2 tsp. paprika

1/2 tsp. kosher salt

1/2 tsp. white pepper

3/4 cup sharp white cheddar

3/4 cups medium cheddar

3/4 cups Parmesan

3/4 cups fontina

1 1/2 cups dry bread crumbs

1/4 cup melted butter

Cook the macaroni in boiling salted water until al dente. Drain, rinse in cold water, toss in a lightly oiled baking pan. Set aside.

Make a roux: Melt the butter in a heavy 2-quart saucepan. Whisk in the flour and cook over medium heat until light golden and fragrant. Whisk in the milk slowly and cook until thickened and smooth, stirring frequently. Add the paprika, salt and pepper. Mix the cheeses together and add 2/3 of the cheese to the sauce. Mix well. Combine the sauce with the macaroni. Mix the bread crumbs with the 1/4 cup of melted butter. Sprinkle the remaining cheese on top of the macaroni, then the bread crumbs. Bake at 325 F. for 20 to 25 minutes, or until heated through and the bread crumbs are toasty.

Mac and Cheese

Kosher salt

Vegetable oil

1 lb. elbow macaroni or cavatappi

1 quart milk

8 tbsps. (1 stick) unsalted butter, divided

1/2 cup all-purpose flour

12 oz. Gruyere cheese, grated (4 cups)

8 oz. extra-sharp cheddar, grated (2 cups)

1/2 tsp. freshly ground black pepper

1/2 tsp. nutmeg

3/4 lb. fresh tomatoes (4 small)

1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Preheat the oven to 375 degrees.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Serves 6 to 8