Posts Tagged pancetta
No question about it. What I’m about to give you for a recipe is for adults. There’s no way kids will like Chipotle Panko breadcrumbs on their mac and cheese. In fact, my kids don’t like any breadcrumbs on their mac and cheese, unfortunately for them. So, here’s the deal: If you make this for them, leave off the breadcrumbs unless you ask them first. I make two versions. One is decidedly for adults because I add stuff in as well. The other is for the kids.
I also find that kids like milder cheeses, so I switch it up when I’m making it for kids. In other words, I put more Monterey Jack in for the kids, and less Cheddar. For adults, I’m liable to do just about anything. And I confess I’m a cheesaholic.
This is one of the greatest comfort foods on the planet. It distresses me when kids (who may be visiting) ask if it’s from the box. Ah, that would be a big, fat “No.” Not happening.
So, when you look at this recipe, pay close attention to the notes. This is one of those foods where you can think totally outside the recipe.
16 oz pasta (Anything goes here, except for spaghetti. I like to use Farfalle (bowties), Casserole Elbows (instead of regular elbows), Medium Shells, Rotini, or Cavatappi)
8 tbsp (one stick) butter plus an additional 4 tbsp (for the top when baking)
1/2 cup all-purpose flour
2 tbsp Tuscan seasoning (McCormick brand; great product)
1/2 tsp Kosher salt
1 tsp fresh ground black pepper
5 cups milk (whole or two-percent; your choice)
Chipotle Panko breadcrumbs (or regular Panko; your choice)
2 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup finely-grated Parmesan cheese
The first thing I do is cook the pasta in a large pot until it is partially done. You’re going to bake it in the oven for at least 30 minutes, so you don’t want to cook it completely. Drain the pasta in a colander and rinse with cold water. Set aside. Another thing you can get out of the way is prepping yourself a large casserole dish by rubbing the inside thoroughly with butter. I use the tub butter for this job, specifically the light butter made with canola. It works just fine.
In a medium sized pan, heat the 4 cups of milk until just boiling. Set aside. While you’re doing that, take the same pan you cooked the pasta in and melt the 8 tbsp of butter over medium-high heat. Once melted, add in the flour and whisk continually until the mixture turns light brown. Remove from heat and whisk in the Tuscan seasoning, Kosher salt, and pepper.
Now, add the milk a little at a time. You’ll note that the mixture will be really thick in the beginning, but it will thin out. Once the milk has been incorporated, return this concoction to medium high heat and whisk until it’s thick enough to coat the back of a spoon. You really don’t need to check this out. You can tell when it’s ready. Trust me. Remove from heat yet again, and add all of the cheese. Mix well until all the cheese has melted and the mixture is smooth.
Now, add the partially-cooked pasta and mix well until the pasta and cheese is thoroughly incorporated. Don’t worry if you have to add a few drops of cold milk to this. Again, think outside the recipe. Do what you have to do.
Spoon the mixture into your greased casserole dish and top with Chipotle Panko Breadcrumbs. Take the additional 4 tbsp butter and cut it up so that it sits on top of the breadcrumbs.
Bake in a preheated 350-degree oven for 30 minutes or until the cheese is bubbling freely.
There are a lot of things you can do with this dish. It’s unbelievably versatile. For kids, you may want to eliminate the Chipotle Panko Breadcrumbs and replace them with regular breadcrumbs. I simply use two different casserole dishes. One with; one without. Again, that’s up to you.
But there are a number of things you can add in besides spinach:
- Chopped and sauteed Pancetta
- Blanched broccoli florets
- Sauteed red, yellow and orange peppers
- Defrosted frozen peas (one of my all-time favorites)
- Baby Kale (do not microwave before you bake)
- Baby Spinach (do not microwave before you bake)
- Thinly sliced tomatoes
All of these additional ingredients, except for the tomatoes, should be added in when you add the pasta to the cheese concoction. With the tomatoes, you can simply layer them with the pasta mixture in the casserole dish.
A Note About Cheese
Let’s talk cheese. The recipe calls for Cheddar and Monterey Jack. You can simply switch the two around and use 1 cup of cheddar and 2 of Monterey Jack for a mac and cheese with milder flavor. Keep the Parmesan as is. Other cheese that can be used in this recipe include Shredded Swiss, Edam, Fontina, or Mozarella, Six-Cheese Italian…even Four-Cheese Mexican. Hey, when it comes to cheese, anything goes.
Let’s talk about Brussel Sprouts. I know. Don’t turn up your nose. If you cook them right, they really aren’t bitter. We don’t want to eat them raw. We don’t want to boil them. But I’ve got to tell you, I’ve made true Brussel Sprout haters into Brussel Sprout lovers with this recipe. And there are a whole lot of good reason to eat Brussel Sprouts. I’m not going to go into detail in this blog, but you can click here for a rundown. Depending upon where you buy these, they come two ways. Either they are sold individually (sometimes prepackaged) or what I like to call “on the vine.” Doesn’t matter which way you buy them.
Roasting vegetables is one of my favorite things. Generally speaking, I like them quite brown when they come out of the oven. Sometimes when I take these out of the oven, they are crunchy (which I like). But really, you get to decide when to take them out. All that really matters is that they are soft (you can tell by checking with a fork) and browned to the degree you want them to be browned. This is where you apply that “think outside the recipe” thing.
1-1/2 lbs Brussel Sprouts
3 tbsp olive oil
1/2 tsp sea salt
1 tsp rainbow pepper
2 tbsp minced garlic
2 tbsp Tuscan Seasoning (I use McCormick’s; great stuff)
4 tbsp balsamic vinegar
Balsamic Vinegar Drizzle (you can make a reduction by yourself, or you can buy it ready to go)
Preheat oven to 375 degrees.
Trim off the bottom of the sprout, remove the outer layers and cut in half. Be aware that sometimes a few leaves fall off. Don’t toss them if you’re a lover of crunch. I throw them in the pan.
Toss the sprouts with the olive oil, Balsamic vinegar, minced garlic, salt, rainbow pepper and Tuscan seasoning. Place them in a roasting pan.
Roast at 375 degrees for about 35-40 minutes.
Remove from oven, place on serving dish, and drizzle with Balsamic Vinegar Drizzle.*
Add-Ins: These are delicious just as is, but I’ve got to tell you about bacon. Every once in a while, I like to cook about five slabs of apple cider cured bacon (Carando makes a good one) nice and crispy, then break them up. (A nice alternative is chopped Pancetta, which is Italian bacon). Before serving, toss the sprouts with the bacon, then apply the drizzle. Wow! Another great add-in just before serving is a half cup of parmesan. Can’t go wrong. Hell, use both the bacon and the parmesan.
*You can make your own drizzle by dumping a bottle of Balsamic Vinegar in a heavy bottom pot. The only other thing you need is a stirring implement and plenty of time. You don’t want to simmer the vinegar. It has to be a slow process that can take up to two hours. Be sure to vent your kitchen, especially if you have kids. They can get pissed off with the smell.
Alternatively, Vervacious in Maine makes some delicious Balsamic Drizzle. I’ve used the Espresso Balsamic and the Chocolate Balsamic in the past. There is a link to Vervacious on the blog. Other specialty stores also carry this.