RCP: Mac and Cheese

MAC AND CHEESE: Here is our latest version for meatless and cow milk free for two:

½ lb Penne rigate #41 cooked 13 minutes
½ lb Manchego shredded
1 tbl Butter
1 tbl Flour
¼ tsp Salt
1/8 tsp White pepper
¾ C Vegetable Stock (we use Wolfgang Puck’s)
1 tsp Worcestershire sauce
Smoked Spanish paprika

In an open double boiler melt the butter and whisk in the flour, salt, and pepper. Nuke the stock for a minute. Whisk into the double boiler. After the stock thickens, add the cheese and Worcestershire and stir until the cheese melts. Drain the pasta and place in a 1 ½ qt casserole. Scrape the cheese mixture on top with a spatula, and sprinkle with the paprika. Bake in a 350 degree F oven for 25 minutes.

We enjoyed ours tonight with chopped spinach and a bottle of 2008 Las Rocas Garnacha (Spanish wine with Spanish cheese). It made for a wonderful Friday night.

Carl, that recipe sounds awesome! I first encountered Manchego cheese over 40 years ago when the USAF sent me to Seville for 3 years. I love Mac n Cheese recipes, and the best I ever had was in Ann Arbor Mi, at a shindig that Julia B and I, and others put on because the Ann Arborites decided to not have a Mo'Cool, that was in 2007.

We (JB) worked out a deal with the Hawthorne suite hotel and they gave us a meeting room and provided clean up services for a small fee, I think we had 30-35 show up with every body bringing a dish. Clay and Cindy Johnson who are locals brought their famous Mac n Cheese. I am passing their recipe along just below.

Melt 1 stick of butter and sauté 1 cup of finely chopped celery, 1 cup of finely chopped onions and a couple of teaspoons of parsley in the butter. When the vegetables are soft add ½ cup of flour and cook over medium heat until light brown. Add 1 quart of whole milk. When the milk is hot and thickened add 1 pound of cheese (we add a variety of left over cheeses – it helps to have at least

2 ounces of blue cheese for sharpness). Pour this mixture over 1 pound of cooked macaroni and put into a large baking dish. Top with some extra cheese and buttered bread crumbs. Then bake at 350 until bubbly.

Cindy and Clay Johnson


My thoughts on the type of cheeses are: white Cheddar, Fontina, Raclette, and about 2oz of Maytag Blue, and I sometimes top with Parmesan..just before removing from the oven.

STOP IT!!!

Keep it up with these recipes and I'll weigh 400 lbs by the end of 2012...

[Jenise]

Bob, that sounds wonderful, but it wouldn't be useful to Carl and his True Love--she has health issues that basically place all cow's milk cheeses off limits for her. For people like her and the rest of us whose need to reduce fat takes mac n' cheese off the table, their sheep's milk cheese and vegetable stock version is brilliant. Way to go, Carl!

Bob, that sounds wonderful, but it wouldn't be useful to Carl and his True Love--she has health issues that basically place all cow's milk cheeses off limits for her. For people like her and the rest of us whose need to reduce fat takes mac n' cheese off the table, their sheep's milk cheese and vegetable stock version is brilliant. Way to go, Carl!

I didn't know that about Carl's wife. Actually his thread was simply a Vehicle I used to post the recipe for the benefit of the forum. Guess I should have done it elsewhere with a proper tag. Spank me.

[Jenise]

Hey, wasn't remonstrating at all, just in a friendly way letting you know basically what the point of Carl's post was. We'd all eat the beef fat if we could! (And weren't vegans.)