Thinking Outside the Box: the Craft of Real Macaroni and Cheese

Thinking Outside the Box: the Craft of Real Macaroni and Cheese is a main course that serves 4. For $1.14 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 571 calories, 26g of protein, and 23g of fat. 813 people found this recipe to be tasty and satisfying. It is an affordable recipe for fans of American food. If you have black pepper, sea salt, unsalted butter, and a few other ingredients on hand, you can make it. It is brought to you by The Culinary Life. From preparation to the plate, this recipe takes around 25 minutes. With a spoonacular score of 72%, this dish is pretty good. Try Boston Market Macaroni and Cheese – forget the stuff in the blue box, take a few more minutes, and serve up a tasty home made macaroni and cheese, Not-from-a-Box Macaroni and Cheese, and Macaroni and Cheese – home made macaroni and cheese is a comfort food that is hard to beat. You can put away the pre packaged macaroni and cheese at the store for similar recipes.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

Freshly-ground black pepper

10 ounces of dry elbow macaroni

2 tablespoons flour

2 cups milk

1 cup chopped pre-cooked vegetables (optional – I like broccoli, peas, cauliflower, and asparagus)

Sea salt

2 cups shredded cheese (mix and match between the following meltable varieties: cheddar, monterey jack, gruyere, gouda, fontina, havarti)

2 tablespoons unsalted butter

Equipment:

pot

colander

sauce pan

spatula

Cooking instruction summary:

Cook the pasta in a large pot of salted boiling water until al dente. Drain the pasta through a colander and set aside.Heat the milk in a small saucepan over low heat. As soon as the milk starts to steam and form tiny bubbles around its edges, turn the heat as low as it will go. The goal is to keep the milk warm but prevent it from boiling.Place the butter in a saucepan and melt over medium flame. Add the flour and stir with a heat-proof spatula just until the roux begins to take a light brown color, about 3 minutes, scraping the bottom to prevent burning. Once it’s done, the roux should smell liked cooked butter and flour.Slowly add the milk and stir constantly until the sauce thickens enough to coat the back of a spoon. Remove the sauce from the heat. Add shredded cheese and stir until completely melted. Stir in chopped vegetables, if using. Season with salt and pepper to taste.Pour sauce over pasta and stir to coat the noodles. Serve immediately.

 

Step by step:


1. Cook the pasta in a large pot of salted boiling water until al dente.

2. Drain the pasta through a colander and set aside.

3. Heat the milk in a small saucepan over low heat. As soon as the milk starts to steam and form tiny bubbles around its edges, turn the heat as low as it will go. The goal is to keep the milk warm but prevent it from boiling.

4. Place the butter in a saucepan and melt over medium flame.

5. Add the flour and stir with a heat-proof spatula just until the roux begins to take a light brown color, about 3 minutes, scraping the bottom to prevent burning. Once it’s done, the roux should smell liked cooked butter and flour.Slowly add the milk and stir constantly until the sauce thickens enough to coat the back of a spoon.

6. Remove the sauce from the heat.

7. Add shredded cheese and stir until completely melted. Stir in chopped vegetables, if using. Season with salt and pepper to taste.

8. Pour sauce over pasta and stir to coat the noodles.

9. Serve immediately.


Nutrition Information:

Quickview
617k Calories
27g Protein
23g Total Fat
73g Carbs
26% Health Score
Limit These
Calories
617k
31%

Fat
23g
36%

  Saturated Fat
13g
84%

Carbohydrates
73g
24%

  Sugar
13g
15%

Cholesterol
71mg
24%

Sodium
608mg
26%

Get Enough Of These
Protein
27g
54%

Vitamin C
100mg
122%

Selenium
60µg
87%

Vitamin A
3083IU
62%

Manganese
0.97mg
48%

Phosphorus
483mg
48%

Calcium
455mg
46%

Vitamin B12
1µg
31%

Vitamin B2
0.51mg
30%

Zinc
3mg
23%

Fiber
5g
22%

Folate
86µg
22%

Vitamin B6
0.41mg
21%

Magnesium
80mg
20%

Potassium
649mg
19%

Vitamin B1
0.24mg
16%

Copper
0.3mg
15%

Vitamin E
2mg
14%

Vitamin B5
1mg
13%

Vitamin B3
2mg
13%

Vitamin D
1µg
13%

Vitamin K
13µg
13%

Iron
1mg
11%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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