Eat and Freeze Creamy Macaroni and Cheese

I consider myself an expert in this area.

I have a total weakness for macaroni and cheese. It started out as a kid with the "blue box" and progressed from there. When I began cooking for myself, I experimented with all kinds of recipes. Honestly, my high school cafeteria made excellent mac n cheese! It was so saucy and creamy. I wondered how in the world did they accomplish that? I tried my best for years to cheese-up a basic Bechamel sauce, but never got it quite right.

I've been through many versions with lots of grown up add-ins, but to tell you the truth... my standby favorite has always been Stouffer's Macaroni and Cheese that you grab from the freezer and pop into the oven. It is pure heaven! The noodles are soft and plump. The sauce is cheddar cheese perfection, and there's a lot of it. Brown it on top, and you'll have a fight on your hands for who will get the browned bits. Comfort food at it's finest! But it can get a bit expensive if you've got a lot of "comforting" to do. Or you're an emotional, 9-month pregnant woman who really could use some good comfort food because everything else is most definitely UNcomfortable! Ok, so that's me.

I call my version "Eat and Freeze Macaroni and Cheese" because it makes a ton. Totally enough to enjoy some now and freeze half for later. Feel free to scale it down if you dare. I'm sure you won't after your first time. Most importantly, this version of Macaroni and Cheese is a dead ringer for the Stouffer's version. REALLY! Do a blind taste test, and you'll see. Here's what you need.

Eat and Freeze Creamy Macaroni and Cheese

4 cups 2% milk
7 tablespoons all-purpose flour
2 pounds medium cheddar cheese
3 tablespoons unsalted butter
1 1/2 teaspoons salt
16 oz. dry elbow macaroni noodles

The noodles: Bring a gallon of water to a vigorous boil. Add 2-3 tablespoons of salt. Stir in pasta and cook for 12 minutes. When done, partially drain noodles leaving 2-3 cups of cooking water in the pot with the noodles. Cover with a tight fitting lid and wait for sauce to finish. The extra water will be absorbed and give you those soft, plump noodles!

The Sauce: In a large, deep boiler with a heavy bottom, wisk flour into milk until smooth. Place over medium heat, and stir frequently until warm but not boiling. Shred cheese (I use my handy food processor for this) and add to hot milk. Add butter and salt. Stir with a whisk to prevent clumping until cheese in melted. Reduce heat to low and simmer for 20 minutes, stirring frequently with a whisk to prevent scorching and lumps.

Combine sauce and noodles. Pour half into each of two greased large casserole dishes. Cover one with foil to freeze.

Bake fresh at 400 degrees F for 20 minutes.

Bake frozen dish at 375 degrees F for 60 minutes.

If you even consider making substitutions, please don't. I'm normally not so intolerant, but if you're looking to nail that Stouffer's taste just do it like it says above. Regular cheddar in too understated while sharp is over the top. Medium cheddar is where it's at. And please resist the urge to get a bag of pre-shredded cheese! They dust it with corn starch to prevent it from sticking together, and it will not melt smoothly and will over-thicken your sauce. Whole milk tends to separate when simmering and skim milk just cuts the creamy factor noticeably. Did I say I've made a few batches of Mac n Cheese in my day? :)

This post was inspired by the any-day-now arrival of my third little boy. I'm in that end stage of pregnancy where NOTHING is comfortable and I'm starting to feel a bit weary. I've been cooking for an army for a couple of weeks and freezing half so that we won't be eating fast food, frozen pizza, or an endless train of cold sandwiches after I get home from the hospital with our new baby. Not that those things aren't ok once in a while, but good nourishing homemade food is what this mom wants in those first days home. I'm looking forward to having my sweet husband pop that big tray of frozen macaroni and cheese into the oven after the baby gets here. My sweet family and good food! Life IS SO GOOD!

Keep lovin' and keep cookin'!

Quinoa with Roasted Red Bell Peppers and Garlic

Quinoa is a new ingredient to me. First of all, it’s pronounced keen-wah. I don’t want you to sound like someone who crawled out from under a rock when you go asking for it. Just lookin’ out for ya!

Quinoa

Quinoa is an ancient food that has been grown in the South American Andes since about 3000 B.C. Although treated like a grain, it’s not. It is actually the seed of the Goosefoot plant. I suggest buying organic quinoa because if grown in heavily fertilized fields, the seeds can contain dangerous levels of nitrates. The quinoa that I buy is organic Peruvian quinoa which is sold in bulk at Central Market HEB. Most whole food or organic stores will carry it as it is growing in popularity.

Why is it getting more fans than a Facebook starlet? Because it’s totally yummy AND really good for you. Now how often can you use both of those phrases in the same sentence? Not often enough, I tell ya’!

According to the nutrition info label, a one cup serving has 222 calories, 4 grams of fat (zero saturated fat!), 5 grams of fiber, and 8 grams of protein. And did I mention it’s really yummy? It doesn’t take much to dress up this faux grain. Add some other good stuff like veggies and herbs and you’ve got a knock out dish!

Quinoa with Roasted Red Bell Peppers and Garlic

1 cup Organic Quinoa

1 large Red Bell Pepper

2 Tablespoons Butter

½ medium Red Onion, Diced

2 cloves Garlic, Minced

2 cups Low Sodium Chicken Stock

In a medium bowl, cover quinoa with cool water. Soak for 15 minutes. Then drain in a fine mesh colander or use cheese cloth.

While the quinoa is soaking, wash the red bell pepper and cut it in half. Remove the seeds. Place the peppers cut-side down on a baking sheet. Roast the peppers for 10-12 minutes at 450 degrees or until the skins are mostly blackened. Remove from heat and place in a paper bag. Fold bag over to seal and let sit for 5 minutes. After this time, the tough skin should roll right off. Remove the skin and dice the peppers.

In a medium sauce pan, melt butter. Sauté onions and garlic until the onions are tender. Add roasted red bell peppers, quinoa, and chicken stock. Bring to a simmer. Cover and reduce heat to low. Cook for 20-25 minutes, or until all liquid has been absorbed.

Remove from heat and let sit for 5 minutes. Fluff with fork and serve. You can sprinkle a little bit of cheese on top if you wish. I like Monterey Jack on this version.

Basically, you can cook quinoa the same way you would cook regular, long-grain rice. Same proportions and cooking time. However, I’ve found that if you use a bit less liquid, lower heat, and longer cooking time, the result will be a fluffier quinoa. If you use the 1 cup quinoa to 2 cups water, cover over medium heat, cook for 15-20 minutes method, you’ll get a creamier version. Both are great and are suited to different scenarios. Try them both!

Now say it 3 times.

Quinoa. Quinoa. Quinoa.

Incan warriors couldn’t survive without it. If you’ve got kids, they’ll love a little background with their dinner. Break out the lipstick war paint! Serve up a little quinoa, and gird your loins for battle.

Or the supermarket.

Or parent-teacher conference.

Keep lovin’ and keep cookin’.