Food: A Salute to Macaroni and Cheese

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A Salute to Macaroni and Cheese
Tuesday, September 19, 2006

Macaroni and cheese. It is the ultimate in comfort food. Made correctly, it's a decadent and delightful guilty pleasure. Now I've had my share of boxed macaroni and cheese-- you know, the kind that comes with some elbow noodles and a pouch of powder that you magically transform into an edible concoction once you add butter and water. That is not the kind of macaroni and cheese I am talking about-- although when you're in the mood for a quick fix, those boxed brands can be doctored up to taste fairly decent). But really, I am talking about homemade mac and cheese made with your own secret blend of ingredients. Made properly, macaroni and cheese goes form being a poor man's meal to a gourmet delicacy.

Over the years I've sampled many types of macaroni and cheese. I've asked around and questioned and investigated, trying to come up with the perfect combination of ingredients to create a gourmet macaroni and cheese. Here are a few different ways that friends, family and acquaintances of mine have put their own personal stamp on their homemade macaroni and cheese:

The Velveeta factor. Okay, we all know that Velveeta cheese, that processed loaf, is the most meltable cheese around. It makes a great con queso dip (equal parts Velveeta and salsa, heated up in the microwave). Well, Velveeta's meltability makes for some awesome macaroni and cheese, too. Kids love it. My ex-sister in law used to make a great Velveeta mac and cheese, using the recipe from the red checkered Better Homes and Garden cookbook. This is a quick and inexpensive macaroni and cheese that is a perfect side dish.

My biggest tip? If you are making a mac and cheese sauce that calls for flour, make sure to cook the mixture long enough to get rid of that floury taste. Nothing is worse than a floury-tasting cheese sauce! If the recipe says to let the mixture boil for 2 minutes, make sure you follow that to the tee (you can make changed to anything else, though!).

More delicious ideas? My neighbor Diane recently made a to-die-for macaroni and cheese that had ricotta cheese in it. It also had some Knorr's Alfredo sauce mix in it-- and I must say the combination of the ricotta and the Alfredo sauce really makes for some creamy mac and cheese.

More decadence? Looking for a macaroni and cheese that is a tad bit more upscale? I once made a mac and cheese with mini penne and blue cheese. Talk about rich! There are also some other "decadent" ingredients that you can add to your favorite recipe:

Instead of elbow macaroni, use rigatoni or any other tube shaped pasta. I personally like to use pasta with ridges in it, like a good penne-- I've even used whole wheat penne, which gives it a somewhat nutty taste.
Use a combination of cheeses like Vermont cheddar, Gruyere, Colby, Monterey jack, feta, parmesan or a sharp provolone. If you must use deli cheese, go for something that has a little bit of a kick to it, like Cooper sharp or a really good Swiss cheese. I personally like the look of a "white" macaroni and cheese better than a "yellow" one, so I usually opt for white sharp cheeses (extra sharp is good—in fact, the sharper the better).

Add things like diced onion, a dash of nutmeg, worstershire sauce, white wine, hot sauce, Dijon mustard or dry mustard to kick your recipe up a notch. Bacon bits sprinkled on top makes for an interesting twist as well.

Instead of using regular milk in your recipe, use something rich like heavy cream. You can also add sour cream or cottage cheese to make give your macaroni and cheese a denser taste and feel.

And to make your mac and cheese seem more like a main dish, try adding some diced ham or chicken to it. A topping of stewed tomatoes is also a delicious way to top off any macaroni and cheese recipe.

And one last thing, the best macaroni and cheese dished have a crumbly, broiled and bubbly top-- sprinkle seasoned breadcrumbs and dot with butter before broiling it at the end.

And yes, I realize that these tips will not win you any weight loss points, but sometimes it's just a matter of making something special and just letting yourself enjoy it! So next time you're feeling blue, indulge in the decadence of a really delicious homemade macaroni and cheese!

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