Tag Archives: Mac n’ Cheese

15 Delicious + Decadent Mac n’ Cheese Recipes

12 Dec

PicMonkey Collage

 

Shalom.  My name is Whitney and I am a cheese-aholic.  I love cheese so much.  I love it cold, melted, on a sandwich, smothered over fries, shredded over a salad and/or sprinkled (heavily) over some delicious pasta. I’ll eat American “cheese” too. Really, I’m no cheese snob. My love of cheese knows no bounds. When I decided to start keeping kosher, I realized there would be meal decisions in which I was faced with making a choice between meat or cheese (come on, it’s no contest. Cheese wins every time). I had to reckon with the fact that there would even be times when these types of decisions would be made for me by whomever’s house I was visiting for a meal and if they decided to go meat, well, I would have to say “good bye” to my beloved cheese for at least 6 hours (read why here).

Now that it’s been a solid 4 years since deciding to go “kosher”, the things or situations I was initially concerned about are no longer on my mind. Kosher is so ingrained in our everyday life that I don’t miss cheeseburgers or cheesesteaks (too much . . . and neither does my cholesterol level). But, the one meal in which I miss my cheese is the Thanksgiving meal. In true Southern style, my dad’s family used to have the turkey, the dressing, the dinner rolls and a table completely dedicated to casseroles all scattered, covered and smothered in cheese. Gd bless my Southern family. Every year I would haul over to that casserole table and set up camp for hours. So since there is no cheese-laden table at my kosher Thanksgiving feast, I’ve decided to start dedicating Christmas Eve to that dish that is so revered in my mind . . . Macaroni and cheese. Macaroni and cheese represents all that is good and holy about casseroles, in my mind, so as a late Chanukkah/early Christmas gift, I bring to you an ooey, gooey, macaroni and cheese recipe round-up. Break out your Tums y’all, it’s going to be a glorious night.

 

 

Jeanette's Healthy Living

Jeanette’s Healthy Living

1. Creamy Smoked Gouda Macaroni and Cheese Recipe {Gluten-Free} 

Alida's Kitchen

Alida’s Kitchen

2.  Lighter Stove-top Mac and Cheese

i heart eating

i heart eating

3. {Secret Ingredient} Baked Macaroni & Cheese

Nosh and Nourishment

Nosh and Nourishment

4.  Butternut Squash Mac & Cheese

Kitchen Treaty

Kitchen Treaty

5. Southwest Mac & Cheese with Optional Chicken

Diethood

Diethood

6.  Oven Baked Macaroni and Feta Cheese

What Jew Wanna Eat

What Jew Wanna Eat

7.  Kale and Mushroom Quinoa Mac and Cheese

Jewhungry

Jewhungry

8. Decadent White Cheddar Mac n’ Cheese

Julie's Eats & Treats

Julie’s Eats & Treats

9.  Crock Pot Mac & Cheese

This American Bite

This American Bite

10. Dairy-Free Mac n’ Cheese (w/cashew cream sauce)

 

The Noble Pig

The Noble Pig

11. Food Truck Mac n’ Kim-Cheese

A Cedar Spoon

A Cedar Spoon

12. Baked Mac & Cheese with Panko Breadcrumbs

Putting It All on the Table

Putting It All on the Table

13.  Grown Up Mac n’ Cheese

Persnickety Plates

Persnickety Plates

14. Pepperjack Stove Top Macaroni and Cheese

Jenni Field's Pastry Chef Online

Jenni Field’s Pastry Chef Online

15.   Grand Ewe with Pine Nuts, Golden Raisins and Macaroni

Decadent Mac

27 Dec

I’m 5.5 years older than my husband.  When we met, he was 22 and I was 28 and everyone thought we were nuts.  We met in Israel, spent an amazing year together there and then moved together to Ann Arbor so I could get my Master’s in Social Work.  We got engaged about a year and a half after we met.  A lot of people definitely thought at one point, ‘for sure this guy is being pressured to marry this woman”, but I have to say, we were both in a place where meeting a partner and getting married was at the forefront of our minds.  As a 28-year-old woman, it was more prevalent in my mind but my husband was never a guy who dated someone unless it was serious.  It was all or nothing with him.  We had our baby almost 5 months ago when I was 32 (still am. I know, I know, I don’t look a day over 25!) and he was 26 (he turns 27 tomorrow!).  My mom was 32 when she had me so it’s not so crazy that I’m already 32 and just starting to expand our family but never had I wished we were the same age until we got pregnant.

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Andy and Siona

Now please, don’t get me wrong.  I do not wish I was 27 again for anything.  I LOVED my 20s. L.O.V.E.D.  It was definitely my decade of decadence (more on that in my New Year’s guest post for Caitlin’s blog) but it sucks a little knowing that I’ll be 40 when we have toddlers.  When I take stock of my life I most certainly wouldn’t change a thing.  My journey brought me to where I am today and I can honestly say, I love my life.  Sure, I’m tired, but I love my life.  And yet, there is still about 15% of me that’s a bit bummed we’re not the same age.  If we were both 27 I definitely think we would have waited a year or two longer before expanding our family.  The 3 years we spent together without a baby were phenomenal and maybe society doesn’t want me to admit it, but I would have loved a couple more years for just us.  Even at this point, if we were the same age, I’d be 29 when we started having kids but 32!? 32 feels ancient in child-rearing years.  Who knows.  The grass is always greener, right?

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Jeremy and Siona were very impressed with each other.

I bring this all up because Jeremy and Andy came for a visit today (*squeal*). When old friends come to visit you start talking about all your friends you used to run with, how they all have babies now too.  I always give a silent giggle when I think about the fact that my old Chicago crew now has kids because those ladies were some of the funniest, craziest ladies I’ve ever met.  We had so many good times together and now the second generation is upon us.  Remember when you were 25 and you looked at your girlfriend on the dance floor, doing her best to look cool while dancing to “My Humps” while simultaneously giving a drunken wink to some Monet by the bar and you thought to yourself, “Good Gd, she’s going to be someone’s mom some day”? These are those friends.  And the best part? They’re all incredible parents.

At Mike and Dana's wedding - note Jeremy's class 'disco' face to the left of me, in the center, also giving a classic disco face.

At Mike and Dana’s wedding – note Jeremy’s class ‘disco’ face to the left of me, in the center, also giving a classic disco face.

Crazy ladies at Andy and Jeremy’s wedding.

P.S. Jeremy and I totally went to see Les Miz and it was a marathon.  I mean seriously, bring some Cliff bars, a thermos of coffee and a pillow because you are going to be in the theater for a very very VERY long time.

P.S. Again:  OF COURSE, I made the world famous Mac n’ Cheese, heretofore known as Decadent Mac.

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Delicious cheese

IMG_5413

Flour

Decadent Mac

What!?

  • 13 oz rotitini pasta or other small pasta shapes*
  • 4 tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 2 1/2 cups milk, heavy cream, or half-and-half**
  • 6 oz shredded Monterrey Jack cheese
  • 8 oz extra shredded sharp white Vermont cheddar
  • 2 tsp – 1 tbsp Dijon mustard (adjust according to your tastes)
  • 1 tsp Kosher salt
  • 1 tsp pepper
  • 1/4 tsp hot sauce (like Frank’s or Siraccha works too)

How’s That Now!? (this recipe is easily adaptable. You can add sauteed mushrooms, fake chicken, your favorite herbs, anything!)

  1. In a large stockpot, cook pasta according to package directions.  Drain well.
  2. While the pasta cooks, melt the butter in a 4-quart sauce pan over medium heat.  When the butter has melted and has started to bubble, whisk in the flour; cook for 1 1/2 minutes whisking constantly.  Gradually whisk in the milk until no lumps remain.  Reduce the heat to medium-low and cook milk mixture, whisking frequently, until it thickens and bubbles, about 8 minutes.
  3. Remove sauce pan from the heat and by the handful, stir in the cheeses allowing all of the cheese to melt into the sauce before adding more.  Stir in the mustard, salt, and hot sauce.  Return the sauce pan to the heat and stir in the pasta.  Be sure to stir up the sauce from the bottom of the sauce pan and thoroughly coat all of the pasta with sauce.  Cook for 1-2 minutes over medium-low heat until heated through.  Serve hot in bowls with spoons.
Oh you devilish and delicious half and half!

Oh you devilish and delicious half and half!

** I did one and a half cups of milk and one cup of half and half.  I never said this was going to be heart smart.

Decadence

Decadence

*I use whole wheat pasta exclusively.  It definitely takes away from the creaminess of the pasta if you go whole wheat.  Just a heads up.

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