Mac-N-Cheese-Off

When I first read that CookieCrumb over at I'm Mad And I Eat and Kevin at Seriously Good teamed up for a Mac-N- Cheese-Off, I knew I wanted to take part in it.   Like many people, I adore macaroni and cheese. My mom made it frequently, from scratch, when I was growing up.  It was a very rich recipe, using three different cheeses, whole milk, and a white sauce made with lots of butter.  We always had pickled beets with it, which cut some of the richness.  The dark purple of the beets against the pale macaroni always made me very happy, especially when my younger sister was 2 years old.   She would turn her plate upside down on top of her head when she was done eating.  The image of beet juice and pasta streaming down her beaming face is one of my favorite memories.  Antonia always did things her way.  But, as much as I love my mother's recipe, the fat level is too much right now, since we're recovering from stomach flu.  Instead, I decided to make a recipe from Martha Stewart Living.  It has less fat, but there's still enough to make the dish creamy and comforting.   Bob and I only had a taste, but this recipe is a good substitute for my old family favorite.

I was reminded of the the beets my mom served when I used roasted tomato slices to line the bottom of the baking pan and decorate the top. I don't eat fresh tomatoes in the winter, as they're tasteless. But, roasting them with fresh thyme and olive oil improved their flavor.  They weren't on par with vine ripened tomatoes, but pretty good nontheless.  I placed the slices onto my new Le Creuset brasier, given to me by my friend Nancy.  It's an absolute beauty of a pan.  Don't use too many of the tomatoes or they will overwhelm the flavor of the mac & cheese.

After being topped with fresh sourdough Levain beadcrumbs, thyme, and a few roasted tomato slices, it was ready to go into the oven for 30 minutes.

Done!  I think my mom would have liked it very much.

Lighter Mac-N-Cheese            (Martha Stewart Living)

6 small (3-inch) vine-ripened tomatoes, cut into twenty-four 1/4-inch-thick slices

3 tablespoons extra-virgin olive oil

1-1/2 teaspoons fresh thyme leaves, plus sprigs for sprinkling

Coarse salt and freshly ground pepper

5 slices white sandwich bread, with crust

2 tablespoons unsalted butter

1 pound elbow macaroni

2 cups homemade or low-sodium store-bought chicken stock

5 tablespoons all-purpose flour

Pinch of freshly grated nutmeg

Pinch of cayenne pepper

2 cups low-fat (1 percent) milk

8 ounces extra-sharp cheddar cheese, grated (about 2 1/4 cups)

1/2 cup Parmesan cheese, freshly grated

1.   Preheat oven to 400°. Spread tomatoes in a single layer on 2 rimmed baking sheets. Drizzle each sheet with 1 tablespoon oil; sprinkle each baking sheet with 1/2 teaspoon thyme, and season with salt and pepper. Bake until tomatoes have softened, about 20 minutes. (Leave oven on to bake the mac-n-cheese.)

2.   Process bread in a food processor until coarse crumbs form. Melt 1 tablespoon butter with remaining tablespoon oil in a medium skillet over medium heat. Add breadcrumbs, and toss to coat. Season with salt and pepper; set aside.

3.   Bring a large pot of water to a boil over high heat. Add 1 tablespoon salt and the pasta. Cook pasta until almost al dente, about 5 minutes. Drain, and run under cold water to stop cooking. Transfer to a large bowl; set aside.

4.   Whisk 1/2 cup stock into the flour in a medium bowl; set aside. Melt remaining tablespoon butter in a medium saucepan over medium heat. Stir in nutmeg, cayenne, remaining 1/2 teaspoon thyme, and 1 teaspoon salt. Add milk and remaining 1 1/2 cups stock. Whisk in flour mixture. Bring to a boil, whisking frequently. Reduce to a simmer. Cook 8 minutes, whisking frequently. Add cheeses; cook, stirring, until melted. Pour over macaroni, stirring to combine.

5.    Put some tomato slices in bottom of a baking pan and spoon the macaroni mixture into it. Top with tomato slices. (Don't use too many or the flavor will be overwhelmed.) Sprinkle with breadcrumbs and thyme sprigs. Bake until bubbling and golden brown, about 30 minutes. Serve immediately.

Comments

[whaleshaman]

wow, what a great recipe, and a spectacular presentation.

sounds like bob came down with what you had...so much for his God intended eating, as i recall ---nachos, popcorn, and the avocado melt on homemade bread.

are you sure you two weren't on one of those cruises that has to return early to port? ugh. so sorry you've had to endure that. trusting the pusscats kept eating to their heart's content.

are you planning on giving away your lovely mac & cheese, or will it freeze for when you guys are more up to speed? 'cause i'll pay for the overnight delivery, and return the pan all nice & clean. ; )

and taboo's hoping you'll recover enough in time to share for friday's ark and WCB the latest news and photos of upsie and the new baby.

take care, sher...here's to antonia's beaming face.

[Jeff]

Very very pretty! I'd totally make this

[Glenna]

Wow. It looks really incredible and the photos from your new camera are to die for. Great job, Sher.

[ann]

omg, that looks DELICIOUS!
we always had stewed tomatoes with mac & cheese. my mom swears its a Pennsylvania Dutch "thing." Whatever, I call it yummy!
and btw, your new camera is really living up to it, man those are some pretty pictures!!!

[s'kat]

I love the roasted tomatoes on this! It's lunchtime, and I am seriously craving some mac right now.

[Jennifer]

Oh man that looks so delicious. I have not tried to make mac n cheese (sadly) with real cheddar cheese. We use the Velveeta crap here. it's the way my Grandma always made it.

That looks delish though!

[Sheryl]

Yum! That looks delcious enough that it could even convert a tried and true mac&cheese hater like me. Not sure why I could never stand the stuff (although it was probably because of that neon orange crap that comes with Kraft Dinner), but I've never been a fan.

This one I might just try though - the husband loves the stuff, so I can count on him to eat what I don't. :)

[Tanna]

You are going to find yourself using that Le Creuset brasier all the time. I find those are my go to pans for most all jobs these days.
This mac & cheese looks really fabulous! Great job. Now I'm hungry!

[kevin]

Beautiful!

[Kate]

Delicious looking! Love the tomato idea!

My Mac-n-cheese adventure is up on my site too.

[Christine]

Whaaah! I want your camera! Beautiful photos Sher. And yummy Mac n Cheese recipe!

[Joy T.]

I am printing out this recipe, I've GOT to try it. I bought my first Le Crueset (in blue) 'oval oven' right before Christmas and I absolutely love it. I want to slowly start replacing all my pots and was going to go to All-Clad but this Le Crueset is something else. And heavy. I cook AND get a workout :o)

[cookiecrumb]

That just literally made my tummy growl. It's so beautiful, it looks like a macaroni paella.
Thanks for joining in, even with your iffy tummies. (Bonus: Leftovers!)

[Ivonne]

What's your address? I need some of that mac n' cheese now! NOW!!!

It's just gorgeous, Sher!

[Lisa]

Your mac and cheese, and your photos -- they're breakin' my heart over here!

Wow, does that sound and look fabulous. And that pan! Lucky you. And me (I got Le C for Christmas, too).

[bea at La tartine gourmande]

From the look of it, I am glad to see you feel better. Such a nice dish, especially as I never make things like this, so I am even more interested!

[Rosa]

That looks fabulous! I always loved macaroni cheese. And there are so many possible variation of this dish. As a matter of fact, it's one of my favorite comfort food recipes...

Your Le Creuset pan is very nice; you lucky girl ;-P!

[Lannae]

Stunning presentation! The tomatoes made your mac and cheese so pretty! And nice touch adding thyme. I bet that is good stuff!

[Tammy]

Just lovely. What is it about tomatoes and cheese? Pure magic. Thanks for sharing!

[sher]

Whaleshaman,

No cruise for us! We didn't do much of anything this holiday, I hate to admit. I would send you the leftovers, but Bob has made a speedy recovery and intends to finish them off tonight. I'm still having problems and seem to have become lactose intolerant! No man-n-cheese for me! Thanks for the thoughts!

Jeff,

Thanks Jeff!

Glenna,

Thank you! The little I had was very good! Wish I could have more.

Ann,

Thank you! That makes sense--the Pennsylvania Dutch connection. They really go together very well. My camera thanks you too. :):)

s'kat,

Thank you! I hope you get some mac-n-cheese soon. Once you have it on the mind, it must be satisfied, I've found!

Jennifer,

Thank you! I've seen some fancy recipes that include Velveeta. Even Cook's included it, along with other cheeses, if I'm not mistaken. They said it contributes a quality that tasters enjoy. And you can't disappoint Grandma!

Sheryl,

Thank you! I hope you give it a try. After-all, if you hate it--your husband will eat it all up for you. :):) Let me know if you make it.

Tanna,

Thank you, I love the Le Creuset already. I'm going to give it a real work out, I can tell.

kevin,

Thank you!

Kate,

Thank you. I saw your post. It looks so good!

Christine,

Thank you! My camera is so pleased that you like it! It would love to take photos of your blackberries!

Joy T,

Thank you! Yes, the Le Creuset is very heavy. And I love it! I love my All-Clad too--but this baby is really special!

CookieCrumb,

Thank you. That's a perfect way to describe that picture--a macaroni paella! :):) Loved your little dishes of mac-n-cheese.

Ivonne,

Thank you! Well, I would send you the left-overs but Bob has his eye on them for tonight. :):)

Lisa,

Thank you! Your mac-n-cheese is great! Nothing says a great present like Le Creuset! It's the gift that keeps on giving and giving..... :)

Bea,

Thank you! In your hands, mac-n-cheese would become something spectacular! :)

Rosa,

Thank you! Yes mac-n-cheese is so versatile isn't it? It can be humble or very posh! And always comforting.

Lannae,

Thank you!! The thyme was very nice, I forgot to mention how it added a woodsy note. Loved your post, by the way!!!

[sher]

Tammy,

Thank you--Typepad slipped your comment in between my last reply so I didn't spot you! Sneaky devils! Yes, I love tomatoes and cheese. Sigh.

[Callipygia]

Sher, the image of Antonia with pink noodley goo all over face is priceless. I do like the roasted tomato substitution however. Glad you are feeling better.

[Sara, Ms. Adventures in Italy]

I made some, too, but yours looks delicious and I think I'll try that recipe next time - I don't have a family recipe that I have saved up. :)