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Mac & Cheese – 2 Ways

a) Pasta, chili & cheddar and b)Asparagus, mozzarella, lemon

Recipe for Mac & Cheese with Mushrooms & Green Chili
  • Preheat oven to 350F
  • Put on a large pot to boil
  • When boiling add 1/2 lb of pasta
  • Time for 10 minutes
  • While waiting for pasta, sauté mushrooms, garlic (and any other raw vegetable addition)
  • Remove to casserole pan (1/4 restaurant pan)
  • Melt 2 T butter
  • Stir in 2 T flour
  • Let cook for 2 minutes & add 1 cup liquid (milk, cream or as done here mushroom broth)
  • Whisk to smooth consistency and add grated cheese (one cup of Mild Tucumcari white cheddar here, and I vowed never to buy this cheese again. It is too mild and doesn’t melt well)
  • At timer, drain pasta, add to casserole
  • Pour in 1/2 cup green chili stew (here, without potatoes)
  • Pour sauce over all and mix well.
  • Top with grated cheese, bread crumbs or (here) sesame seeds to a crispy topping
Mac with Asparagus, Lemon & Mozzarella
  • Preheat oven to 350F
  • Bring large pot of water to boil,
  • Blanch asparagus (held in a strainer) in the boiling water,
  • Cook second half of the 1lb. package of pasta
  • While boiling 10 minutes, make sauce (same as above but substitute some milk for the cheese)
  • Chop asparagus, fresh mozzarella into cubes, and mince 1/2 preserved lemon
  • Mix together cooked pasta, above bite-sized ingredients and sauce.
  • Pour into the casserole pan*
  • Top with bread crumbs and grated parmesan cheese.
    Bake 30 minutes until top is crisp.

On Tuesday, we ate the mac & cheese. Well, half of it. Instead of warming it, and burning the bottom of the pan, I made the second style: Mac & Mozz. *It fit into the empty portion of the pan.

Mac & Cheese baked

Before baking, the alternative mac & mozz:

Mozzarella, asparagus, lemon baked pasta

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