(no subject)

[axelrod]

I am looking for an easy, made-from-scratch mac&cheese recipe.

I'm also open to more complicated recipes with more than the bare minimum of ingredients, but the priority is something that is dead easy, for those times when everything seems overwhelming and just too complicated - not that physical tiredness isn't a problem for me sometimes, but it's the mental-level stuff that really becomes the obstacle, you know?

I strongly prefer something made from scratch, because that works out to be cheaper and I want to make mac&cheese one of my staples, but if there's a mix that you adore feel free to toss that out (I like Annie's, myself) since sometimes it is a choice between something premade and just not eating an actual meal.

I do not like cheddar cheese-based mac&cheese. Monterey jack cheese is already one of my staples but I am all about the dairy products and am not opposed to regularly buying another kind of cheese as well.

Ways of adding animal protein which don't make the recipe much more complicated would be awesome too. I don't think of mac&cheese as something you put meat in, but I'm willing to experiment.

I'm also interested in different ways of seasoning mac&cheese - I've used nutmeg and paprika in the past.

Thanks in advance for any suggestions!

ETA: I, personally, do not eat pork, though including recipes and variations which do for the sake of other members of the comm is fine with me. 

Comments

Here's my recipe...

[alumiere]

http://alumiere.livejournal.com/352511.html

382 cals/serving, 21.9g fat, 9.4g "unprotected" carbs, 21g protein

3 eggs
8 oz light cream cheese
1/2 cup butter
8 oz 2% milk
3 c kraft 2% 4 cheese mexican
2 c part skim mozzerella
2 oz grated romano cheese
1 box Dreamfields brand low carb elbow macaroni

pre-cook pasta for 10 minutes following directions on box (this will leave the pasta firm; it will cook more during the baking)

while pasta cooks thoroughly blend butter, milk, cream cheese, eggs and romano cheese (in blender or food processor)

drain pasta, return to pot, mix in blended ingredients above, then stir in 2c each mexican and mozzerella cheeses and mix to distribute cheese

in non-stick baking pan (10x12 or 11x14) pour the pasta and cheese mixture, cover with foil

bake at 325* for ~25 mins (until cheeses all start to melt together); remove foil, top with remaining cup of mexican cheese, return to oven for ~10 minutes until cheese on top is melted and golden brown around the edges

cut into 12 equal pieces and serve

* to increase protein, try mixing in 1-2 lbs pre-cooked chicken or turkey breast cut into bite size chunks (you'll probably need to add another cup of milk if you do this, and you'll want to use the 11x14 pan or it won't all fit)

* to cut the fat and calories further, replace butter with the margarine etc of your choice

* i serve this as a main course, with or without the added protein, usually with a salad or simple steamed vegetable on the side

* this can also be made with regular pasta, quinoa pasta, whatever your choice... the quinoa pasta i use tastes just like wheat pasta, and my body likes it better. but make sure you cook the pasta al dente

Freezable too...

[alumiere]

P.S. Like the others, you can swap cheeses - the mexican has cheddar, jack, asadio and queso quesadilla cheeses.

This is a bit more labor intensive but also a lot creamier with a nice solid crust. I like the fact that I can eat it with a fork or even pick it up by hand on bad days.

And when I bake the whole 11 x 14 pan, I slice it into 12 even size squares and wrap each square individually then freeze in a large ziplock. Dinner the first night, plus 11 more single servings.