Competition Mixed Veggie Mac 'n Cheese

 I was truly forced to do another Christine Wenger book post here.  It was the Mac 'n Cheese cook-off competition in Macaroni and Freeze that did it.  Firstly her descriptions of the contest entries had me planning  ingredients for a nice variation of my own.  Also, the book, "A Comfort Food Mystery" is a fun, food-filled cozy.  Nothing deep here.  Even the cuisine is pretty basic, '50's Diner style stuff, which you might expect, as the heroine runs a comfort food diner.  In between helping solve various murders.

The last one I read, and posted about here, was good and this who-done-it is no exception.  The expected murder, narrow escapes, a wee bit of romance, and food of course. Formula writing, but diverting in the evenings.

The beauty of macaroni and cheese is the infinite diversification possible.  I've made a number of those and posted some of them.  Cauliflower, Tuna, hamburger, salmon, green kale, to name a few.  This particular version was inspired by the one I had at Moon and Turtle, made with spätzle.  After my own session of spätzle making,  a corporate decision was made to not bother again, or to buy a special gadget for making said noodles.  There are enough fine pastas on the market which can be conveniently used.  

Saffron Tagliatelle with Ratatouille Reprise

I'm the sort of weird individual who has fun making something like noodles.  Truthfully, I found myself humming a tune and saying under my breath, this is FUN!  Really.  And it was. Especially hanging them up on coat-hangers from a cupboard hinge.

Again with a recipe by Yotam Ottolenghi, from Plenty.  My choice for this week's potluck chef theme at IHCC, but of course.  Have I mentioned already how absolutely inspiring that man is? He served it up (in the book) with spiced butter, however having stated earlier that Ratatouille is lovely the next day, I thought, how perfect to toss with the tagliatelle.  I was going to call this post "Pricey Pasta" as the recipe calls for an entire  2 teaspoons of saffron, though I did cut the whole thing in half for the two of us.  Less to roll out, even more enjoyable.  You can find the recipe here also.

Golden Cauliflower with Penne, Prosciutto and Gruyere Mac 'n Cheese

I saw this lovely veg, sometimes referred to as a cheddar cauliflower, in a produce bin and, as occasionally happens to me in markets, it emitted a come and get me siren call.  I visualized colorful florets mixing and mingling with pasta in an upscale Mac'n cheese, with prosciutto and grated Gruyere cheese.   Luckily, the cheese aisle was right near, and I had the prosciutto.  Doesn't that  make you happy when an idea comes in time.  Not at home with ingredients missing.

According to an article in the Daily Mail, about the bright colored cauliflowers, "Some scientists have even claimed that they are healthier for you.  Andrew Coker, a spokesman for the plant company Syngenta - which is developing the plants in Europe - stressed that the colourful cauliflowers were not the result of genetic engineering, but came after decades of traditional selective breeding....

Tests of the orange cauliflowers in America found that they contained 25 times the concentrations of beta carotene in normal cauliflowers."

Pastitsio, or around here, Hamburger Mac 'n Cheese

There are times when giving the Greek, French, or  Italian name for a dish, you draw a blank, deer in the headlights, look from the little congregation gathered around the dinner table.  It's whattttt???  And, a vernacular translation is in order.  But on this one, flavor aromas alone will do the job.  My translation was more for reassurance.  No, you won't be eating strange yuckky food.  Bob said it's the best Mac 'n Cheese he's had.  Sorry all you Greek people out there, that's probably close to an ethnic slur.

You've probably all come across Pastitsio before, especially on Ruth, the Pasta Queen's site, I know I have, even saving a recipe to my file.  So, finally the day arrived.  All ingredients were present and accounted for, and we said (me in the Royal sense) let's do it.  Fabulous.  A keeper.

I think what had put me off previously was the idea of making two sauces.  I know, it doesn't take much. However, as it turned out, that was no big deal.  First you get your ragu going, and while it simmers on a back burner, the pasta water can come to a boil, and while that's happening, you throw together a simple Bechamel (White Sauce) with cheese.  Dump in the pasta, and everything comes together in three layers.  Pretty easy, really.  Especially when you make things even simpler by adding a good quality prepared tomato sauce to your ground beef after it has browned.  The Greek seasonings add a lovely touch of the exotic.  Unless you are Greek.  Then, it's a taste of home.

Gourmet Tuna Mac 'n Cheese

No, that is not an oxymoron, another Mac 'n Cheese variation, yes.  They are never ending, but luckily always in favor.  At least in our house.  This one requires that you open a can of tuna.  Something most of us have as a pantry staple, things handy for a quick dinner.  Also some black olives, which should be another staple.

It is gourmet because of the black olives, fresh dill, the slivers of preserved salted lemon and the good cheeses in there.  Also, because it is made from scratch.  Well, except for the tuna.

I am trying hard to remember what all did go into this.  Funny how you can be cooking and just neglect to write things down.  At least some pictures got taken.  All is not lost. Tuna water was added to the Bechamel, which always makes sense to me.  That is a type of fish stock, right?

Smoked Salmon Mac and Cheese

A really delicious version of the traditional (if you're American) Mac 'N Cheese.  This includes a sprinkling in between layers of sliced fresh basil, and bits of chopped, smoked salmon in the center.  I made a white sauce using buttermilk and some sour cream, and the cheese was a medium cheddar and Parmesan.  Toasted, buttered breadcrumbs on top.  Oh boy.  True comfort food.

Neither of us are gluten intolerant, but just for easier digestion, I've been cutting down on our intake, whenever it's easy enough, as with this "gluten free" Quinoa Macaroni.  Taste wise, it is indistinguishable from the other, at least to me.  Maybe not to the refined buds of a professional taste tester.

Also, and on a side note, I am learning (it's taken long enough) to carefully do a mise en place for my meals.  Sometimes, just winging it turns out to be really a hot, sweaty, tiring operation.  Taking the extra time, starting early enough, and laying everything out nicely, makes cooking so much more enjoyable.  I say this in admission of what was not done for this particular dish.  Leaping into action at the last possible moment, throwing things together, hot, bothered, and snapping at my poor husband, who had the luck to arrive at just that point.  I had thought one of our grandkids would be coming along with him, which was the inspiration behind this, one of their favorite meals.  Okay, mine too, and Bob's.

Roman Style Macaroni and Cheese

That was Mac'n Cheese.  If you have a 13 year old grandson over for dinner, there might not be time for a before photo, or any leftovers.  There's a tiny, wee bit of thin sliced Serrano ham left on the spoon, and some little crusty nibbles around the sides, and that's about it.  Not the boxed version, this is made with a nice Bechamel, lots of cheese (a coarsely grated Fontina brings it up a notch) topped with Parmesan and buttered breadcrumbs.

My original source of inspiration, years ago, was in The Vegetarian Epicure by Anna Thomas.  And, as she assures us, "this dish bears very little resemblance to the macaroni and cheese of American convenience foods."  I have added various things to it from time to time, including sliced olives, ham, onions, herbs, but it is basically a very simple, old Roman recipe.  Simply wonderful that is.  And a classic comfort food.

Baked Macaroni and Cheese

3 cups Sauce Bechamel
2 lb. mostaccioli pasta (otherwise known as mac)
4 oz. Parmesan cheese, freshly grated
3/4 lb. Fontina cheese, coarsely grated (cheddar is fine as well)
salt and fresh-ground black pepper
1 cup buttered breadcrumbs
That is the basic recipe, to which I added last night:
1/2 cup roughly cut, thin sliced Serrano ham
1/2 minced onion and 1 minced shallot, lightly sauteed in butter til limp

Bechamel Sauce

3 tbs. butter
3 tbs. flour
2 1/2 cups hot milk
grated pepper and salt
3 good sized sprigs of thyme; 1 bay leaf

Heat the butter til bubbly, then stir in the flour, cooking a few minutes.  Turn off the heat and whisk in the milk, a little at a time, turning the heat back up when flour is well incorporated.  Continue stirring til thickened, adding the herbs, salt and pepper to taste.  Let it cook slowly for 10 to 15 minutes.

While your Bechamel is simmering, bring a pot of water to boil for the pasta, and cook it until just al dente.  Butter a nice baking dish.  Preheat your oven to 350F.  As soon as the noodles are ready, drain and put 1/3 of them into the dish.  Cover that with 1/3 of the cheeses, 1/3 of your onions if using, and 1/3 of any other additions .  Top with 1/3 of the sauce and grate on some black pepper, and salt.  Now do 2 more layers in the same way, and sprinkle the buttered breadcrumbs over the top.

Bake on a middle rack at 350 F for about 20 minutes, or til well browned and bubbly.  You might think that's a lot of trouble for Mac 'n Cheese, but let me tell you, it is scarcely related.  And, actually can be made very quickly, especially if you forgo the extras.

Just the thing for your tired troops.  Serve with a sprightly salad and a fine Pinot Grigio, or whatever.  Hard cider would go well.