Fontina Macaroni and Cheese

It's no secret that we're cheese lovers at my house. Nor is it a secret or surprise that we also love macaroni and cheese. I grew up eating the stuff in the blue box and honestly when I was little, I didn't like homemade mac and cheese. Now that's switched, and I'd much rather have a big plate of homemade than the stuff from the box. I really try and avoid giving it to my kiddos, too, because of all the junk that's put in it. By the way, did you know there's currently a petition going around attempting to get Kraft to remove harmful food dyes from the blue boxed mac and cheese? Interestingly the same product sold in the UK does not contain these dyes because of consumer outcry there. Why not take a second and add your name to the petition? I believe the goal was to get 250,000 names, and it's currently at 249,910! So close!!

Petition to remove harmful dyes from Kraft mac and cheese

I'll get down off my soapbox now and back to my regularly scheduled post.

Although I have a go-to mac and cheese that I make pretty often and we all love, I'm easily convinced to try a new version. The husband helped me meal plan recently, and I pulled up a few things on Pinterest that I'd been wanting to try. This is one he chose because, like I said, we're a family of suckers for mac and cheese. Plus I love fontina cheese, so I jumped on board with the idea. We made sure to have it before a big cardio workout day to really justify having it as our main course instead of a side.

Fontina Macaroni and Cheese
Source: Annie's Eats via Pinterest

1 lb. small or medium pasta shells
5 tbsp. unsalted butter, divided
1 cup heavy cream
8 oz. Fontina cheese, shredded
Salt
Pinch of grated nutmeg
1/3 cup panko bread crumbs
¼ cup freshly grated Parmesan cheese

Preheat the oven to 400˚ F. In a large pot of boiling salted water, cook the pasta according to the package directions just until 1-2 minutes shy of al dente.

Meanwhile, dice 4 tablespoons of the butter and place in a large mixing bowl. Warm the cream in a small saucepan or the microwave. Cover to keep warm.

Once the pasta is cooked, add to the bowl with the butter and toss to coat well. Stir in the warm cream and the Fontina until the cheese starts to melt. Mix in salt to taste, and add the nutmeg.

Pour the mixture into a buttered 2-quart casserole dish. In a small bowl, melt the remaining 1 tablespoon of butter. Mix in the panko breadcrumbs and shredded Parmesan. Toss with a fork to coat evenly with the butter. Sprinkle the bread crumb mixture evenly over the pasta in the baking dish.

Bake until the sauce is bubbling and the topping turns golden brown, about 20 minutes. Serve immediately.

*****

Talk about decadent!! Butter, cream, cheese. Yowza! This was definitely a hit with my family. This was definitely tasty, but I don't think it will necessary replace my normal mac and cheese just because it was so rich and decadent. It was definitely a nice change of pace and something I'd make again when I had a hankering for fancy mac and cheese!



I'll admit, it's a little blah looking before going in the oven. I left panko off one end because one of my kids didn't want any on theirs. Worked for me.


Delish!

Grilled Mac and Cheese with Pulled Pork Panini

I know, crazy huh?! I've mentioned my love of the Panini Happy blog before. Awhile back I was at the grocery store and saw the Food Network magazine at the checkout stand. On the cover was a panini with macaroni and cheese and pulled pork. Holy yummy, Batman!! I made a mental note to look up the recipe online. Then a couple days later I got an email from the Panini Happy blog that this recipe was her latest post!! It was meant to be. Recently pork loin roasts were on sale, so I grabbed one with the sole intention of making this sandwich for the husband and me to try. We had pulled pork for dinner on a Thursday, Friday night I made Pioneer Woman's mac and cheese for my kiddos then after they went to bed the husband and I had these sandwiches. Efficient use of food, huh?

Grilled Mac and Cheese with Pulled Pork Panini
Source: Food Network magazine and PaniniHappy.com

4 tablespoons unsalted butter, divided
4 cups prepared macaroni and cheese, warmed
2 onions, thinly sliced
Kosher salt and freshly ground pepper
1 cup barbecue sauce
2 cups prepared pulled pork
8 slices sourdough bread
12 slices sharp cheddar cheese (about 6 ounces)

Spread the macaroni and cheese in an 8-inch-square baking dish to about 3/4 inch thick. Cover with plastic wrap and chill until firm, about 45 minutes. Cut the macaroni and cheese into squares that are slightly smaller than the bread slices.

Meanwhile, melt 2 tablespoons butter in a skillet over medium heat. Add the onions and cook, stirring, until caramelized, about 20 minutes. Season with salt and pepper.

Combine the barbecue sauce and pulled pork in a saucepan over low heat and cook until warmed through, about 5 minutes.

Preheat the panini grill to medium-high heat.

Melt the remaining 2 tablespoons butter and brush on one side of each bread slice. Flip over half of the bread slices; layer 1 slice of cheddar, 1 macaroni-and-cheese square and another slice of cheddar on each. Top each with one-quarter of the pulled pork and caramelized onions and another slice of cheddar. Top with the remaining bread slices, buttered-side up.
Working in batches, cook the sandwiches until the cheese melts and the bread is golden, about 5 minutes.

*****

This sandwich was FILLING. I couldn't even eat half of mine. My only complaint was that my pork could have been saucier, but that was my fault, not the recipe's. This was awesome cheesy yummy goodness. A diet buster for sure, but awesome. If you make it, make sure you use a sturdy bread because this is a monster sandwich. And it's not for the carb-shy. Decadent for sure. Mmmm...now I want to make it again saucier and see if it really does make a difference.

I could only fit one on my panini press at a time.

Look at that gooey cheesy macaroni goodness spilling out...

See, definitely needs more sauce.

Pioneer Woman's Macaroni and Cheese

i love me some macaroni and cheese. When i was little i'd only eat the stuff out of the box, never homemade. Now i much prefer homemade to the blue box. Even though there are several good mac and cheese recipes i've discovered in the past few years, i'm always game to try a new recipe because what if it's the best ever?! So when I saw this recipe in PW's cookbook I figured we'd have it one night during Pioneer Woman Cookbook Week.

Pioneer Woman's Macaroni and Cheese
Source: The Pioneer Woman Cooks

4 cups Dried Macaroni
1 whole Egg Beaten
1/4 cups (1/2 Stick Or 4 Tablespoons) Butter
1/4 cups All-purpose Flour
2-½ cups Whole Milk
2 teaspoons (heaping) Dry Mustard, More If Desired
1 pound Cheese, Grated
1/2 teaspoons Salt, More To Taste
1/2 teaspoons Seasoned Salt, More To Taste
1/2 teaspoons Ground Black Pepper
Optional Spices: Cayenne Pepper, Paprika, Thyme

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.

In a small bowl, beat egg.

In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.

Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.

Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.

Pour egg mixture into sauce, whisking constantly. Stir until smooth.

Add in cheese and stir to melt.

Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.

Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

*****

I added some Lawry's seasoned salt to mine for some additional flavor. The husband was pretty impressed and intrigued when he saw me making a roux for mac and cheese. What can i say, he's from louisiana...he likes a girl that can make a roux.

i had to sample a bite before putting it in the oven. It was AMAZING. I could have just kept eating it from the pot instead of baking it with additional cheese on top. My whole family loved this. Both my kids had seconds. I had seconds. I was disgustingly full afterwards but it was worth it. My kids had leftovers for lunch the next day...this is the only thing I can think of that they've willingly had leftovers of for lunch the next day. My theory of trying new mac and cheese recipes paid off because i think this is my new favorite!!

better pics are available on PW's original post.

Bacon, Ranch, and Chicken Mac and Cheese

Ummmm...bacon and ranch in mac and cheese? Catches your eye doesn't it? It did mine when I was flipping through a Cooking Light magazine at my mom's recently. I stopped subscribing to it because I don't like the new layout. I was sad to stop taking it as I've gotten it since 2003 or 2004, but I just didn't dig it. Plus my mom gets it, so I might as well read hers and then go to the website and email myself the recipes I liked from it. I'm quite the money saver, can't you tell?

Anyway, I'm pretty much a sucker for mac and cheese to begin with, then when I saw bacon in the title it was a done deal that my family would be having this for dinner at some point. When the boy asked what we were having for dinner the night I made this, and I told him "mac and cheese" he responded with, "Oh boy! My favorite!!" What can I say, the apple doesn't fall far from the tree.

Bacon, Ranch, and Chicken Mac and Cheese

8 ounces uncooked elbow macaroni
1 slice applewood-smoked bacon
8 ounces skinless, boneless chicken breast, cut into 1/2-inch pieces
1 tablespoon butter
1 tablespoon all-purpose flour
1 1/2 cups fat-free milk
1/3 cup condensed 45% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
3/4 cup (3 ounces) shredded six-cheese Italian blend (such as Sargento)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon chopped fresh dill
1/2 teaspoon salt
Cooking spray
1/2 cup (2 ounces) shredded colby-Jack cheese

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Finely chop bacon; set aside. Increase heat to medium-high. Add chicken to drippings in pan; sauté 6 minutes or until done.
3. Melt butter in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. Combine milk and soup, stirring with a whisk; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil; cook 2 minutes or until thick. Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add Italian cheese blend, onion powder, garlic powder, dill, and salt, stirring until cheese melts. Stir in pasta and chicken.
4. Preheat broiler.
5. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with reserved bacon and colby-Jack cheese. Broil 3 minutes or until cheese melts.

Nutritional Information
Calories:497
Fat:17g (sat 9.2g,mono 4.7g,poly 1.4g)
Protein:33.3g
Carbohydrate:51.7g
Fiber:2g
Cholesterol:74mg
Iron:2.4mg
Sodium:767mg
Calcium:368mg

*****

My family loves bacon. Generations of my family have loved bacon, as have generations of my husband's family (or at least his parents do, so I'm assuming it goes back longer than that), so when I read this only called for one piece I figured that just wouldn't do. Kind of like I always add more cheese than what is called for. I figured a second slice wouldn't hurt anything, so I cooked up two. As soon as my guys smelled bacon cooking all three of them were in the kitchen. I damn near had to smack their hands. Just kidding--about the hand smacking, they did all come in asking for bacon, but I told them it was for dinner. I also didn't use the canned cream of whatever soup because I've vowed to stop buying it because it's really nasty stuff. Or at least the ingredients in it are nasty. I try to stick to a rule of "if I can't pronounce it, I shouldn't eat it" when it comes to buying food. In the Make it Fast, Cook it Slow cookbook, Stephanie O'Dea has a recipe for cream of whatever soup you can make yourself and substitute for the canned stuff that's really easy to put together. You can find the recipe on her blog here.

Because I had to make my own cream of whatever soup and needed to make a separate roux for the mac and cheese, this took a little longer than I thought it would, but it all worked out in the end. I didn't have colby jack cheese to use, so I used some shredded cheddar instead.

This was yummy!!! I ended up adding in a little too much dill (I go a little crazy with fresh dill because I heart it so), but it wasn't too overpowering. Just stick with what's listed in the recipe!! If I recall correctly (and I'm pretty sure I do in looking over what else we've eaten recently), the husband had thirds and kept going back for little bites until he had finished off the pan. So, we liked it. The boy and baby liked it, too. This is definitely something I'll make again, I'll just have to plan my time out a little better.

Barbecue Macaroni Salad

Another friend of mine had a baby recently, and I took them dinner Monday night. I wanted something easy because we were supposed to have our Bible Study group here at 6:30. I had bought a pork loin roast last week and hadn't run it through my Food Saver yet, so I figured I'd throw that in the crockpot for pulled pork sandwiches and kill two birds with one stone. Actually more than two birds since 1) I didn't have to Food Saver the pork, 2) it gave me dinner for my friend, and 3) it gave us a dinner that would be finished on time. I wanted something easy to go with it that I could make ahead of time and would make enough for us and to take to my friend. This macaroni salad recipe was in the Cook's Illustrated I bought on Saturday, and it sounded interesting and worth trying.


BBQ Macaroni Salad
From Cook's Illustrated Summer Grilling

1 lb elbow macaroni
1 red bell pepper, seeded and chopped fine
1 celery rib, chopped fine
4 scallions, sliced thin
2 tablespoons cider vinegar
1 teaspoon hot sauce
1 teaspoon chili powder
1/8 teaspoon garlic powder
1 pinch cayenne pepper
1 cup mayonnaise
1/2 cup barbecue sauce
salt & fresh ground pepper

Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni and cook until nearly tender, about 5 minutes. Drain in colander and rinse with cold water until cool, then drain once more, briefly, so that pasta is still moist; transfer to large bowl. Stir in bell pepper, celery, scallions, vinegar, hot sauce, chili powder, garlic powder, and cayenne pepper, and let sit until flavors are absorbed, about 2 minutes. Stir in mayonnaise and barbecue sauce and let sit until salad is no longer watery, about 5 minutes. Season with salt and pepper and serve. (The salad can be covered and refrigerated for up to 2 days. Check seasonings before serving.).

*****

I was a bit apprehensive about how this would turn out, but it was pretty tasty. I realized when posting this that I used a tablespoon of chili powder instead of a teaspoon, so mine had a bit more kick to it than it normally would have. I kind of liked it that way, though. I'd maybe cut back on it a little if I was taking it somewhere, but I think just a teaspoon might not be quite enough. I used organic whole wheat macaroni for the pasta and a yellow pepper instead of red. I would definitely make this again. It came together really fast and the taste was unique for a macaroni salad.