It's no secret that I have a long-standing and intense love affair with mac and cheese. Baked, creamy, from-a-box or made from scratch...as long as it has noodles and cheese, I'm in. So when I saw this recipe for mac and cheese soup in Cuisine at Home magazine, I knew I had to put my own spin on it. Blue cheese and some other unusual flavorings give this soup an unexpected kick, so it's far from your average bowl of mac.
Ingredients:
- 1 /12 cups dry macaroni (for this, I used some spiral-shaped cavatappi instead)
- 2 tbsp unsalted butter
- 1/3 cup flour
- 1/2 cup dry white wine or cooking sherry
- 2 cups chicken broth
- 1/8 tsp nutmeg
- 1/8 tsp cayenne pepper
- 2 cups milk
- 4 cups shredded Cheddar
- 1 tbsp lemon juice
- salt
- 1/4 cup crumbled bleu cheese
- 2 tbsp minced fresh chives
Start by cooking your tubular pasta of choice in a pot of salted water according to package directions. When it's ready, drain and set aside.
Melt the butter in a large saucepan, then stir in flour and cook (stirring constantly) for about one minute to make a roux. Pour in the wine/sherry to deglaze and simmer until the wine is nearly evaporated.
Stir in the chicken broth, nutmeg and cayenne. Simmer until it thickens a little (about five minutes or so), then whisk in the milk and let it slowly warm up. Whatever you do, don't let it boil. It gets grainy and gross, and no one wants that.
Stir in the cheddar cheese, about a cup at a time, letting it melt completely before adding the next batch. Then stir in the lemon juice, a dash of salt (taste it to make sure it's enough) and the pasta.
Remove your saucepan from heat and top with bleu cheese and chives. YUM. Matt and I both loved this soup, but next time I think I'm gonna try making some homemade pretzels (from a recipe on Pinterest, no doubt) to go with it. DOUBLE YUM.
Ok, I'll be the first to admit that this week's Pin-spiration is a bit of a complete cop-out. But with good reason! I have a few bigger projects in mind, and it's taking longer than I thought it would to gather supplies and, you know, find time to actually complete the thing. And this weekend is another wedding (the last of the year, thank goodness), so I probably won't have much time to work on projects then, either. So we'll see what happens ;)
So anyway, I did attempt a recipe Pin for this week. And it was an epic, unforgivable, inedible fail. Here's the inspiration:
Looks delicious, doesn't it? Creamy and cheesy and, according the original source, an easy microwaveable cup of yum. Here's how mine turned out:
What unholy terror has my microwave produced?! It's chunky, not creamy, and the cheese looks like little curds of gross. Not to mention, the cup boiled over multiple times, turning my microwave into a gloopy, slimy mess. I'm not quite sure what went wrong here, as I followed the source's directions to a T. Ick. I guess there's always next week?
In other, non-disgusting news, you still have one day left to enter my giveaway for some free jewelry? Helloooo, what are you waiting for?!
This is, without a doubt, one of my absolute favorite recipes. It's easy, it's DELICIOUS, and it's something of a family recipe. Since there's no real secret, and I've added my own personal touches to the original recipe, I've decided to share it in all its cheesy, bacony, mouthwatering goodness.
Ingredients:
- about half a box of elbow macaroni (rotini, rigatoni or bowtie pasta would probably work well too)
- a bread-bowl-sized roll of sourdough bread
- 4-5 strips of bacon
- about 1/2 to 2/3 cup cottage cheese
- about 1/3 cup sour cream
- 1 egg
- 16-oz package of shredded cheese...I like to use a three-cheddar blendAs with most of my recipes, nothing about this is an exact science. That's what makes it fun! So let's get started.First, bring water to a boil in a large pot and preheat your oven to 350 degrees. In a separate pan, start cooking the bacon. When the water is boiling, add a good dash of salt and the noodles of your choice and cook until just past al dente. (You want them to be pretty soft, since they're going in the oven.) When they're cooked, drain and return to the pot, off-heat.
Meanwhile, cook the bacon to a nice crisp that will be easy to crumble into pieces. Also meanwhile, rip the sourdough bread into small chunks and throw, a few pieces at a time, into a food processor. Pulse until you have very fine breadcrumbs. You'll have WAY more than you need, but that's okay because you can freeze them and use them for other recipes later. Way to plan ahead!
Okay, so the noodles are already cooked and drained. You now want to do the same with the bacon—lay 'em on a few layers of paper towel, cover with another paper towel and press gently to remove the extra grease. Let cool.
While the bacon is cooling, use a wooden or plastic spoon to mix the sour cream, cottage cheese and egg into the noodles. Make sure the egg yolk gets broken and thoroughly mixed in. Then, mix in about half of the bag of shredded cheese.
Spray a baking pan (I think mine is appx. 9"x13"?) with cooking spray, then spread about half of the noodle mixture into the pan. Sprinkle with a little layer of shredded cheese. Spread the rest of the noodles over that. Crumble the bacon into little pieces over that, then cover the whole thing with the remaining shredded cheese. Remember, there is no such thing as too much cheese.Bake, covered with foil, for about 15 minutes or until the cheese on top is melted. Then uncover, sprinkle with the breadcrumbs (betcha forgot about those delicious morsels) and bake uncovered for about another 15 minutes, or until the crumbs are all nice and toasty. Try not to eat the entire pan in one sitting...because this also makes a great next-day leftovers meal!
Oh man. I die.
