No-Boil Mac & Cheese

It's no secret that mac & cheese is one of my favorite foods (this recipe will always and forever be my favorite), and I am always up for trying a new recipe. This recipe from Bon Appétit caught my eye because of the "no-boil" part. Growing up my mom made a mac & cheese that also didn't require boiling the noodles, and I always loved it. This recipe is a little different with a very thin bèchamel sauce poured over the noodles and cheese before baking. It's perfect for a weeknight, or even if you're serving it for company, as you can put it all together and keep it in the fridge for a few hours before baking.

No-Boil Mac & Cheese
1/2 cup (1 stick) unsalted butter, divided
1/4 cup flour
3 cups whole milk (but I've also used 1% and it's worked just fine)
3 cups water
1 Tbsp salt
1/2 tsp freshly ground pepper
1 pound elbow macaroni
2 cups shredded cheddar cheese, divided
2 garlic cloves, chopped
1 cup panko
2 tsp dried parsley

Heat oven to 400 degrees. Melt 1/4 cup butter in a large saucepan over medium-high heat. Add flour; cook, whisking constantly, for 1 minute. Whisk in milk and water. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes. Stir in 1 Tbsp salt and 1/2 tsp pepper. Remove sauce from heat.

Toss pasta and 1 1/2 cups cheese in a 9x13 or other shallow 3-quart baking dish. Pour sauce over (past should be submerged; do not stir) and cover with foil. Bake until pasta is almost tender, about 20 minutes.

Meanwhile, melt remaining 1/4 cup butter in a large skillet over medium heat. Add garlic, panko, and parsley and toss to combine. Season with salt and pepper.

Remove foil from dish. Sprinkle with remaining 1/2 cup cheese, then panko mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10 minutes longer. Let sit 10 minutes before serving. Serves 8.

source: recipe from Bon Appétit, January 2013

Mac & Cheese

First, a thanks to you all for the birthday wishes passed along yesterday!  I had a great birthday.  Caleb surprised with me a gorgeous bouquet of flowers; I received cards, calls, texts, presents, and love all throughout the day; and Caleb and I had a wonderful evening together.  I love how special I always feel on my birthday!

Second, I need to talk to you about mac & cheese.  It's one of my favorite foods and definitely my ultimate comfort food.  I try different recipes for mac & cheese all of the time, it's basically become a little hobby.  Recently I made two recipes that were SO easy and delicious I had to share.  The recipes are the same except for a different cheese and different topping.  (Sorry for the lack of my own photo, I was in such a hurry to try them I didn't get a good picture.))

via

Fontina Mac & Cheese 
1 lb small or medium pasta shells

5 Tbsp unsalted butter, divided

1 cup heavy cream

8 oz Fontina cheese, grated

salt

1/3 cup panko bread crumbs

1/4 cup parmesan cheese

Cook pasta according to package directions, just 1 minute shy of al dente. Meanwhile, dice 4 tablespoons of the butter and place in a large mixing bowl. Warm the cream in either a saucepan or in the microwave.  Cover to keep warm.

Once the pasta is cooked, add to the bowl with the butter and toss to coat well. Stir in the warm cream and Fontina until the cheese starts to melt.  Add salt to taste.

Pour into a buttered 2-quart casserole dish.  In a small bowl, melt the remaining 1 Tbsp of butter.  Add the panko and Parmesan.  Toss with a fork to coat evenly with butter.  Sprinkle the mixture evenly over the pasta in the dish.  Bake at 400 degrees until sauce is bubbling and top is turning golden brown, about 15-20 minutes.  Serve immediately.

Muenster Mac & Cheese

1 lb pasta shapes

5 Tbsp unsalted butter, divided

1 cup heavy cream

8 oz Muenster, grated

salt and pepper

1/4 cracker crumbs (I used Ritz)

Cook pasta according to package directions, just 1 minute shy of al dente. Meanwhile, dice 4 tablespoons of the butter and place in a large mixing bowl. Warm the cream in either a saucepan or in the microwave.  Cover to keep warm.

Once the pasta is cooked, add to the bowl with the butter and toss to coat well. Stir in the warm cream and Muenster until the cheese starts to melt.  Add salt and pepper to taste.

Pour into a buttered 2-quart casserole dish.  In a small bowl, melt the remaining 1 Tbsp of butter.  Mix in the cracker crumbs.  Toss with a fork to coat evenly with butter.  Sprinkle the mixture evenly over the pasta in the dish.  Bake at 400 degrees until sauce is bubbling and top is turning golden brown, about 15-20 minutes.  Serve immediately.

source:  recipes from annies eats  (here and here)

Baked Four-Cheese Farfalle with Chicken

While we were on vacation, I asked Caleb if he missed my cooking.  He said yes, he did, but that he mostly just missed being full.  My husband likes to eat frequently (read: snacks before and after dinner and in the middle of the night), so he really missed having a fridge full of food at his disposal.  Caleb loves pasta, so I tried this new pasta dish right after we got home.  I loved the blend of the different Italian cheeses!  If you're also a cheese lover, you will enjoy this dish!

Baked Four-Cheese Farfalle with Chicken

2 large boneless skinless chicken breasts, or 3-4 smaller ones

2 Tbsp olive oil

1/2 stick unsalted butter

2 Tbsp flour

1 1/2 cups milk

1 (28-32 oz) can whole tomatoes in juice, drained (1 1/4 cups juice reserved) and finely chopped

1/2 tsp salt

1/4 tsp freshly ground black pepper

1 pound farfalle

2 1/2 cups coarsely grated mozzarella 

1/2 cup crumbled Gorgonzola

1/2 cup diced Fontina

1/3 cup grated parmesan Romano

Drizzle olive oil in sauté pan and allow to heat up.  Dice the chicken breasts into small pieces and cook in olive oil until cooked through.  Set aside.

Melt butter in a heavy saucepan over moderately low heat.  Add flour and cook, whisking, for 3 minutes to make a roux.  Add milk and reserved tomato juice in a slow stream, whisking, then bring to a boil, whisking constantly.  Stir in tomatoes, salt, and pepper and simmer until thickened, about 3 minutes.  Remove from heat.

Cook pasta al dente according to package directions; drain.

In a large bowl, stir together chicken pieces, pasta, sauce, mozzarella, Gorgonzola, and Fontina.  Transfer to buttered 3- or 4-quart shallow baking dish and sprinkle with parmesan Romano cheese.  Bake at 375 degrees until golden and bubbling, 25-30 minutes.  Let stand for 10 minutes before serving.

source:  recipe altered from The Gourmet Cookbook