Posts Tagged soft butter
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 spaghetti squash, one of the eight wonders of the food world and really easy to cook. The one thing you’ll notice when you go to buy one is that they are all about the same size. That makes cooking them really easy.
The first thing you want to do is pierce the squash. Most recipes tell you to pierce them on all sides about an inch apart using a fork. Personally, I prefer to pierce them using a knife. The outside skin is really thick and tough when they are not cooked and I think using a knife works best.
Butter is used on the squash after it is cooked. I generally use the soft butter in a tub rather than squares. It’s a lot easier to mix.
This recipe calls for Parmesan Reggiano. People always ask what is the difference between regular Parmesan and Parmesan Reggiano. Simply stated, if it is regular Parmesan, it does not have to be made in Italy. There is a flavor difference as well. The Reggiano is nuttier and — how shall I say it — cheesier. It also melts easier. I use both versions of Parmesan all the time for various recipes and meals, and I love them both. Try them side by side. You will understand once you do this.
1 spaghetti squash
1 cup water
4-5 tbsp butter
1-1/2 cups grated Parmesan Reggiano
Salt and Pepper
Preheat your oven to 350 degrees. Pierce the squash on all sides with a knife. Place in a baking pan with 1 cup of water on the bottom. Bake for 1-1/2 hours.
When done, remove the pan from the oven. You will cut the squash in half. Remove the seeds. This will, of course, require you to remove some of the squash as well. Trust me. It won’t be much. Then, use a fork to scrape the squash from the skin. It will look like spaghetti (hence the name).
Put the squash in a bowl, season with salt and pepper. I use rainbow pepper (which is black, white and pink). Add 4-5 tbsp of soft butter (I like the butter that is made with Canola or Olive Oil) and the Parmesan cheese.
Mix well and serve.
It’s amazingly good.