Tag: Kid Food

Mac and Cheese with Shallot Breadcrumb Topping

Published on by Dawn2 Comments

Mac-n-cheese, these three words make my two children so happy, especially when it comes from a box with powdered cheese.  I have to admit, that powdered cheese is not half bad, but it never compares to homemade mac-n-cheese for me…which I hope my children will say someday as well.

When I was young, I lived for Kraft Macaroni and Cheese – there was nothing better.  When I would visit my grandmother at the beach, she would let us have it for lunch every day – it was like a dream come true.  Since I rarely shop anywhere besides Trader Joes and Whole Foods, my kids have grown up with Annie’s Macaroni and Cheese.  A few years ago when we were up at Whistler, they asked for Mac-n-cheese for dinner – so I went to the store, and they only had Kraft.  I actually didn’t think they would like it – boy was I wrong, they were in love – they loved it so much they asked if I could buy some and bring it home with us.  I told them that I didn’t think the border police would allow it – and that it was just something that would have to enjoy when in Canada.  Oh the things we tell our children…

I am always trying to get them to see the light though – and will try any Mac-n-Cheese recipe I see, just to get them to branch out a bit – and eat some real cheese.  I found this recipe in Bon Appetit – and it was a huge hit – even the shallot topping which I was sure my younger daughter would protest.  She said that was her favorite part.  I adapted it heavily below to fit my kids style, but it was still made from real cheese.  This is definitely a keeper.

Ingredients

Breadcrumb topping:
  • 1 tablespoon olive oil
  • 1 cup finely chopped shallots
  • 2 cups panko breadcrumbs

Mac and cheese:

  • 1/4 cup all-purpose flour
  • 6 tablespoons (3/4 stick) butter
  • 4 cups whole milk
  • 3 cups (packed) coarsely grated extrasharp cheddar cheese, divided
  • 3 cups (packed) coarsely grated Fontina cheese, divided
  • 1/2 cup grated Pecorino Romano cheese, divided
  • 8 cups cooked pasta
  • Chopped fresh Italian parsley (optional)

Preparation

For breadcrumb topping:
Heat oil in skillet over medium-high heat. Add shallots; sauté 5 minutes. Mix in breadcrumbs. Cool.

For mac and cheese:
Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Melt butter in heavy large pot over medium-high heat. Add flour; stir 1 minute (do not brown). Gradually whisk in milk and bring to simmer. Cook until sauce thickens, 4 to 5 minutes. Whisk 2 cups cheddar, 2 cups Fontina, and 1/4 cup Pecorino Romano into sauce. Season generously with salt and pepper. Stir in pasta; remove from heat. Mix 1 cup cheddar, 1 cup Fontina, and 1/4 cup Pecorino Romano in small bowl. Layer half of pasta mixture, then cheese mixture in baking dish; repeat. Sprinkle with breadcrumb topping. Cover with foil. Bake 30 minutes. Uncover and bake until topping is golden, 10 to 12 minutes. Top with chopped parsley(optional).

For a printer-frieldn version of this recipe, please click here:  Mac and Cheese with Shallot Breadcrumb Topping

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Bacon, Ranch, and Chicken Mac and Cheese

Published on by Dawn150 Comments

 

I hope that this is the first of many Mac-n-Cheese recipes on this blog.  I have certainly made my share over the years.  I am always looking for new unique Mac-n-Cheese recipes though – ones that are not just noodles and cheddar cheese.  I remember about a year ago I made a recipe for 4 kids that had 4 different types of cheese and bacon – and one of the kids (not one of mine) told me that it was the best Mac-n-Cheese he had ever had.  Now, I guess I can’t take that as a complete compliment, since my competition was probably just Annie’s – but still, it felt good. 

I saw this recipe in Cooking Light – and because I am not a fan of ranch dressing, it didn’t hit me as something I really longed to make.  My older daughter though likes to read over my shoulder – and there was another recipe right next to it that I was enthralled in…so she asked me when I was going to make the Mac-n-Cheese.  I had her look at the ingredients – and even though she is also not a huge ranch dressing fan, she wanted to try it.  I really think the bacon was clouding her judgement.  I can’t say this was my favorite recipe – but if you are looking for a different kind of Mac-n-Cheese – and you DO love ranch dressing – this is the ideal recipe for you.

Ingredients

  • 8  ounces  uncooked elbow macaroni
  • 1  slice applewood-smoked bacon
  • 8  ounces  skinless, boneless chicken breast, cut into 1/2-inch pieces
  • 1  tablespoon  butter
  • 1  tablespoon  all-purpose flour
  • 1 1/2  cups  fat-free milk
  • 1/3  cup  condensed 45% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
  • 3/4  cup  (3 ounces) shredded six-cheese Italian blend (such as Sargento)
  • 1/2  teaspoon  onion powder
  • 1/2  teaspoon  garlic powder
  • 1/2  teaspoon  chopped fresh dill
  • 1/2  teaspoon  salt
  • Cooking spray
  • 1/2  cup  (2 ounces) shredded colby-Jack cheese

Preparation

Cook pasta according to package directions, omitting salt and fat; drain.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Finely chop bacon; set aside. Increase heat to medium-high. Add chicken to drippings in pan; sauté 6 minutes or until done.

Melt butter in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. Combine milk and soup, stirring with a whisk; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil; cook 2 minutes or until thick. Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add Italian cheese blend, onion powder, garlic powder, dill, and salt, stirring until cheese melts. Stir in pasta and chicken.

Preheat broiler.

Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with reserved bacon and colby-Jack cheese. Broil 3 minutes or until cheese melts.

For a printer-friendly version of this recipe, click here:  Bacon, Ranch, and Chicken Mac and Cheese

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