In my next life, I want to follow the career path of a fictional character on USA Network’s "Royal Pains."
Appropriately named "Mac," he retrofitted a trailer into a mobile kitchen from which he sold bowls of homemade macaroni and cheese to scores of tony Hamptonites on Long Island. And the name of his enterprise? The "Mac Truck," of course!
Even the weight-conscious denizens of the Hamptons couldn’t resist the lure of Mac’s creamy concoctions, which he sold in different versions (lobster, mushrooms, and so on).
Indeed, there are few people who can turn down a plate of macaroni and cheese.
If you are from New York and are old enough to remember, the erstwhile Horn and Hardart Automats used to serve up ramekins of creamy macaroni and cheese for a mere 15 cents. Sheer nirvana!
Even Kraft’s packaged products will suffice in an emergency. Fortunately, it is very easy to prepare this classic American dish from scratch using ingredients that you usually have on hand. The most important component is the cheese, and you should purchase the sharpest cheddar you can find to assure outstanding flavor.
Although it is a high-fat commodity, macaroni and cheese is rich in calcium and its protein content makes it an acceptable meatless entrée. Actually, there are lower fat renditions, one of which is included below along with three favorites.
MY MOTHER’S MAC AND CHEESE
Containing only three ingredients, this is a superbly flavorful casserole. It is one of the only recipes I know of that includes canned tomato sauce.
½ pound elbow macaroni
2 (8 ounce) cans tomato sauce
1 pound extra-sharp cheddar cheese, thinly sliced
Prepare the macaroni according to package directions and drain. Place half the macaroni in a greased 2-quart casserole, and pour one of the cans of tomato sauce on top. Cover with half of the cheese slices. Repeat with remaining ingredients. Bake, uncovered, at 350 degrees for 30 minutes, or until cheese is melted and bubbly. Serves six.
THE MACARONI AND CHEESE
One of my favorite regional cookbooks is "Celebrate Virginia," by Rowena J. Fullinwider, James A. Crutchfield and Winette Sparkman Jeffery. It is a marvelous compilation of history, heritage and recipes from all over the commonwealth. This selection is from the kitchen of native Virginian Anne Weaver, and it has become my standard dish to bring to pot-luck suppers or to friends recuperating from surgery. It makes enough for you to freeze half to take somewhere, while enjoying the other half yourself!
½ pound elbow macaroni
1 (10-¾ ounce) can cream of mushroom soup, undiluted
½ cup mayonnaise
¼ cup melted butter
¼ cup chopped onion
½ to 1 pound grated sharp cheddar (I like to use more)
1-½ to 2 cups crushed Ritz cracker crumbs
Prepare the macaroni according to package directions and drain. Meanwhile combine the next five ingredients in a large bowl. Add the macaroni and mix well. Spoon the mixture into a greased 9-by-13-inch baking pan (or two smaller square pans) and sprinkle the cracker crumbs on top. Bake, uncovered, at 350 degrees for 30 to 40 minutes, or until top is lightly browned. Serves eight.
MAC AND CHEESE WITH BUTTERY CRUMBS
Two kinds of cheese make this version especially rich and memorable.
1 pound elbow macaroni
5 tablespoons unsalted butter, divided
3 tablespoons flour
2-½ cups whole milk or Half and Half
1 pound sharp cheddar, cut into ½-inch cubes, divided
½ pound Colby cheese, cut into ½-inch cubes, divided
1 tablespoon Dijon mustard
Pinch of nutmeg
Pinch of cayenne pepper
Salt and freshly ground pepper to taste
¾ cup fresh breadcrumbs
In a large kettle, prepare the macaroni according to package directions and drain and return to the kettle. Meanwhile, melt 3 tablespoons of the butter in a large saucepan. Whisk in the flour and cook, whisking constantly, over medium heat for 2 minutes. Add the milk, and continue cooking, whisking constantly, until thickened. Add half of both cheeses, and cook over low heat, stirring until melted. Stir in the seasonings and remove from heat. Add the cheese sauce and the remaining cubed cheese to the drained macaroni, mixing until combined. Spread the mixture in a spray-coated, large shallow baking dish. Melt the remaining butter in a small microwave-safe bowl, and add the bread crumbs. Sprinkle over the macaroni and cheese, and bake, uncovered, for 45 minutes or until the top is bubbly and golden-brown. Let stand 15 minutes before serving. Serves 12 to 15.
LEGAL MAC AND CHEESE
This low-cal treatment uses reduced-fat cheeses which unfortunately lack the pungency of real cheddar, but it lets you indulge without guilt.
2 cups whole-wheat elbow macaroni
¼ cup brown rice flour (available in the organic foods’ aisle)
Salt to taste
1 cup skim milk
3 ounces reduced fat Swiss cheese
5 ounces reduced fat cheddar
2 tablespoons whole wheat bread crumbs
3 tablespoons grated Parmesan cheese
Cook the macaroni according to package directions and drain. Meanwhile, place the flour and salt to taste in a small bowl, and whisk in enough milk to form a paste. Then whisk in remaining milk, making sure there are no lumps. Place a nonstick small skillet or saucepan over medium heat, and add the flour-milk mixture. When it is warm, add the Swiss cheese, stirring quickly until completely melted. Add the cheddar, and continue stirring until it is completely melted and sauce is thick. Remove from heat, and stir in drained macaroni. Turn into a spray-coated 1-quart casserole. Top with the bread crumbs and Parmesan, and bake at 375 degrees for 15 to 20 minutes, or until topping is lightly browned. Let stand 5 minutes before serving. Serves three to four. FP
Ginnie Manuel is a Midlothian-based freelance writer and cookbook author.