Sunday, July 3, 2022

Mac and Cheeses



  • 8 oz elbow macaroni - 2 cups I use 1/4-1/2 cup less to make the mac and cheese more saucy)
  • 2 cups frozen chopped spinach,thawed, drained (or 4-5 cups fresh baby spinach, roughly chopped)
  • 3 tablespoon butter
  • 2 tablespoon flour
  • 2 cups whole milk (or 2% if preferred) (use 2% if preferred or any combination of milk - any type - and cream)
  • 1/2 teaspoon salt  (depends on saltiness of cheese)
  • 1 teaspoon Dijon mustard (optional) prepared mustard is ok too
  • 2 1/2 cups (338g, 12 oz) shredded cheese. I use half American cheese (or gruyere) and half sharp cheddar cheese 

Instructions

  • BOIL MACARONI [AND SPINACH]: Bring salted water to a boil in a large saucepan and add macaroni. Cook as per package directions. [Alternative method: 3 minutes before macaroni is cooked, add frozen or fresh chopped spinach. This will slow the boil, so increase heat to medium high to finish cooking pasta.]
  • MAKE CHEESE SAUCE: Heat butter in saucepan on medium heat. Cook in spinach til drier. Add flour and whisk to blend. Cook for 2 minutes. Add most of milk. Whisk to blend. Add salt and mustard (if using). Cook for about 5-7 minutes until thickened. Turn off heat. Mix in 2 1/2 cups  cheese.   Add more milk now or after adding pasta for desired thickness, noting that it thickens as it cools.
  • COMBINE SAUCE AND MACARONI: Add cooked macaroni and spinach to cheese sauce. 
  • If BAKING: HEAT OVEN TO 400F/204C. Line 2 quart casserole with parchment paper (for easy cleanup) or spray casserole dish with oil. 1/2 cup (56g) of cheddar on top. Bake for 15-20 minutes until cheese is golden brown on top. 

Notes

  1. Variations and Substitutes
    • Cheese
      • Options are sharp cheddar, gruyere, goat cheese, gouda, Monterey cheese. Or a combination of two cheeses.
      • You can, of course, use Kraft cheese slices or Velveeta. They will make a very creamy mac and cheese, but keep in mind they are cheese products - not real cheese - and highly processed.
    • Add-ins
      • Saute a cup of finely chopped onions in butter for a few minutes before adding the flour. (I use this one all the time). Sauteed mushroom is another option. 
      • Add 2 tablespoons of pesto or fresh green onions 
      • Add 1/2 cup chopped sundried tomatoes
      • Try 1 cup chopped cooked ham, cooked sausage or crumbled cooked bacon
      • Instead of spinach, try broccoli florets (cook the same way as per the recipe). 
      • And yes, of course, you can leave out all of the above and just stick to a simple mac and cheese.
    • Lighter version (lower cal, lower fat)
      • Lighten up the mac and cheese casserole (lower fat and calories) by:
        • skipping the extra half cup cheese on top
        • using a lower fat cheese
        • using 2% milk instead of whole milk. 
    • Pasta
      • Elbow macaroni, orecchiette, penne, fusilli and rigatoni 
    • Panko topping (optional)
      • Mix a 1/4 cup panko or bread crumbs with a tablespoon of butter and 2 chopped green onions.  Sprinkle over the top before baking.
  1.  
  2. Make Ahead: Before baking, you can cover the casserole and refrigerate for up to 2 days. Then bake the spinach mac and cheese when needed at 375F/190C for 25 minutes.


 Adapted from 
Tuscan Chicken Mac And Cheese (One Pot, Stove Top) - Cafe Delites

in less than 30 minutes?

 
Servings: 6 people

Ingredients

  • 2 large chicken breasts, seasoned, cooked (or 4 boneless and skinless chicken thigh fillets)
  • Salt and pepper, to season
  • 1/2 teaspoon paprika (sweet or smokey)
  • 1/2 teaspoon dried parsley
  • 1 tablespoon oil, divided (use olive )
  • 2 tablespoons butter
  • 1 small yellow onion chopped
  • 6 cloves garlic finely diced
  • 1/3 cup white wine OPTIONAL (use chicken broth instead if you wish)
  • 9 oz (250g) jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)
  • 3 tablespoons flour
  • 2 cups broth
  • 3 cups milk OR other dairy*
  • 2 teaspoons dried Italian herbs
  • 10 ounces (3 cups!) elbow macaroni uncooked 
  • 3 cups baby spinach leaves
  • 2 cups of cheese ( Parmesan, mozzarella, Cheddar, Gruyere, etc.) 
  • some fresh parsley chopped

Instructions

  • Add butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the wine, allow to simmer for 5 minutes.
  • Add sun dried tomatoes with 2 tablespoons of the sun dried tomato oil from the jar and cook for 1-2 minutes to release as much flavour as possible.
  • Stir the flour into the pot and cook a minute.
    add broth, 2 1/2 cups of milks, seasoning, and bring to a very low simmer. 
  • Add macaroni; stir occasionally as it comes to a simmer. Reduce heat and stir regularly while it cooks (for about 9 - 10 minutes), or until the sauce thickens and the macaroni is just cooked. Add the spinach.
  • Stir all of the cheese in. Adjust salt and pepper to taste.

    [ If the sauce it too thick, add the remaining 1/2 cup milk (or cream) in 1/4 cup increments, until reaching desired thickness. Keep in mind the sauce will continue to thicken as it cools. ]
  • Slice the chicken into strips and stir through the pasta (pour in any juices left from the chicken). Sprinkle with parsley, and stir through. Serve immediately!

Notes

*You can also use evaporated milk.
**For added cream flavour, add in 1/2 cup light cream (or heavy cream if you wish), right before right before adding in the spinach. Allow it to get hot before adding in the spinach!

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Thanks so much! I greatly value thoughtful comments!! ~ Gabriela