Skip's Macaroni and Cheese Recipe

A Commoner’s Dish

It’s true we’re blessed to live by the sea but our humble hovel, it should be known, is in the low-rent district I refer to as Tortilla Flats.  The people who live right by the ocean are more special—this recipe isn’t for them, I don’t think they eat macaroni and cheese for dinner. 

This morning the beautiful wife, returned from her walk with big news:  “The queen of Norway is a guest at that house on the bluff”.  It’s wise, I’ve learned, to double-check the things you hear but still, Queen Sonja of Norway is a sort of Cinderella.  I looked her up and saw she didn’t come from a royal family—she was a commoner.  The prince and heir-to-the-throne fell crazy in love with Sonja and threatened to abdicate if he couldn’t marry his way-too-common true love.  Don't know if a glass slipper was involved but he got his way.

Well, I told the beautiful wife, considering that Queen Sonja grew up a commoner, I bet she likes macaroni and cheese.  I’m going to take a casserole dish of my recipe right down for their dinner. 

Healthy Macaroni and Cheese

It’s a shocking display of hubris but I do put my name on traditional recipes, as you know.  It makes me laugh, but I only do it if my recipe is healthier than the original version.  Here’s how I healthed-up (a new word) this traditional recipe:

1. Whole grain pasta
2. Whole grain bread in the topping (meets the fiber>sugar rule)
3. Whole milk rather than the reduced fat products so popular in recent years.
4. Added a vegetable—yellow squash below, but cauliflower or whatever’s in the ‘fridge will do nicely.  (Use beets and make it pink for your daughter’s birthday.)

I also used cheese you’re likely to have in your home—good old Tillamook, preferably sharp or extra sharp.  Monterey Jack or Colby cheeses are also good, and affordable.  French Gruyere, Parmigiano-Reggiano, or Pecorino Romano are extra-special but unless you’re a cheese snob (nothing wrong with that and healthier than oenology) you likely avoid these pricier products that don’t even come in the 2-1/2 pound brick.

Skip’s Macaroni ‘n Cheese

Making a white sauce is the only skill you need for this recipe, but if this isn’t an expertise you’ve learned yet, it’s a good time to start.  This recipe serves 4; but it’s easy to double as macaroni usually comes in a 1 lb. box.

This is what I call an algorithm recipe because can be varied to suit whatever’s in your pantry. You can use any pasta, whatever cheese you prefer, and almost any vegetable.  Ham is an option for a change of flavor but a few slices of cooked bacon work also.  Enjoy.

Ingredients:

• ½ lb. whole-wheat macaroni, cooked per package instruction
• 1-2 C yellow squash (butternut or banana squash), grated
• 2+2 T butter
• 2 T flour
• 2 C milk, heated
• 1 tsp salt
• ½ tsp freshly ground pepper
• ½ tsp dry mustard powder
• ¼ tsp red pepper flakes (or cayenne)
• 1 T minced onion
• 2 C grated sharp or extra-sharp Tillamok cheese (4-8 oz, depending how much you squish the cheese after grating).   Feel free to include those odd cheeses that collect in the refrigerator; Swiss Gruyere or Monterey Jack are often used.
• Optional: ¾ C chopped ham (4 oz slice)
• 2 slices whole-wheat bread, toasted and crumbed
• 2 T butter
• ½ C finely grated Parmesan cheese

Directions:

1. Boil water and cook macaroni per package instructions.  Drain and set aside.  Add yellow squash or other vegetable to the hot macaroni to pre-cook.
2. During step #1:  Measure and warm milk; grate squash and cheese.  Prepare breadcrumbs by chopping or pulsing bread in food processor to about 1/8” size (or use Panko crumbs), then toss in 2 T heated butter.
3. Make sauce by cooking 2 T butter in warm pan until foaming subsides.  Add flour and cook, 1-2 minutes, stirring steadily, until flour turns a tan color.  Turn up heat and whisk in milk stirring steadily until milk comes to a boil and thickens.  (This step takes up to 10 minutes but it’s a good time to consider the dinner table conversation topic.  Pre-heating the milk saves time.  For a creamier dish add ½ C more milk.)
4. Reduce heat and add salt, pepper, mustard, onion and red pepper flakes (or cayenne).  Add cheese, stirring until melted.  Stir in squash, macaroni, and optional ham.
5. Transfer to 9” x 9” baking pan or 2 qt baking dish.  Cover with Parmesan then the buttered breadcrumbs.  Bake at 350 F, 20-30 min. until topping browns.  Serve warm.  (Serves 4)

Comments

[Jessica Brown]

Sounds awesome! I'll try it.

[Rik]

You crack me up!! This was one of the funnier posts, for sure.

Can't wait to try it!

[valena]

Love the idea of adding squash or cauliflower to mac n' cheese! Had never considered it before. Can't wait to try this healthy version!

[Kristen]

I love homemade mac & cheese! Thank you. I can't wait to try this.

[Ann]

I use evaporated milk because it gives the creamy texture the family loves. To thicken, I just add a little cornstarch to the milk. We've always had 1-2 veggies on the side. I'm looking forward to trying it this way. I have some squash that needs to be used.

[amaz99]

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