Life, Liberty and the Pursuit of Foodiness

Archive for the tag “mac and cheese”

31-Recipe Challenge: Day 3–Super Bowl Sunday!

If you remember my Super Bowl post from last year, you know I like to throw a Super Bowl party. This year was no different, except Kevin hosted and I had even better recipes to work with.

The Super Bowl menu? Beer and bacon butter beans, four-cheese macaroni and cheese and pumpkin pie bread pudding. Plus, Kevin made chicken fajitas and pigs in blankets.

Yes, this was a far departure from Day 2’s vegetarian recipes.

On to the recipes! First let’s start with the one I know you’re all looking at–Beer and Bacon Butter Beans. Let me repeat that one. Beer. And Bacon. Can you think of a better football food? I used this recipe from Crepes of Wrath and pretty much didn’t change a damn thing.

Despite the beer and bacon (or should I say, THANKS TO the beer and bacon), this is actually a very complex and sophisticated side dish, especially thanks to the whole sprig of rosemary that goes in. But seriously, just in case you had any doubt that beans slow-cooked in beer and bacon fat would be delicious, these were drool-worthy. I’ve never appreciated a plate of beans so much. And puff-pastry wrapped pigs in a blanket were a much better franks-and-beans accompaniment than plain old hot dogs.

Beer and bacon butter beans

As much of a bacon lover as I am (and I’m a huge bacon lover), I rarely cook it. Sunday I cooked it. A lot of it. 8 thick-cut strips, to be exact. And I chopped it first. I never want to do that again. Trying to cut through thick, chewy, raw bacon fat can make you never want to eat bacon again. (OK, that’s not true. But it doesn’t make you want to prep it again.)

But once that starts cooking, it’s a whole different story. The salty, smoky, bacon-y smell fills the kitchen, and all is right with the world.

Then, you strain out the bacon and cook the beans IN THE BACON FAT. Add chicken stock, lemon juice, honey, a whole bottle of malty amber ale (I used Sam Adams Boston Ale), spices and a sprig of rosemary, and pop that bad boy in the oven for a solid two hours. Then top with crispy bacon. 1) your house will smell amazing and 2) what comes out at the end of those two hours is well worth the wait.

I can’t believe I’m waxing poetic about baked canellini beans, but these beans were off-the-wall good. Granted, cook anything in bacon fat and beer and it will probably be off-the-wall good.

I’ll put it to you another way: my friend J, who still doesn’t even consider beans a viable food group, said these were good. That’s, like, Kevin loving the sweet potato tacos huge! (This has been a pretty good weekend!) Heck, the fact that he even willingly ATE the beans was a good enough compliment for me.

UPDATE: In hindsight, I realize I skipped the very last step of the recipe, which is to stir in a tablespoon of unsalted butter once the beans come out of the oven. Oh well, I didn’t miss it.

For dinner, I made Four-Cheese Baked Rigatoni from How Sweet It Is. I’ve made TONS of macaroni and cheese in my day–it’s almost become a staple for me–but this one was unique. In addition to cheddar, fontina and gruyere, this mac and cheese uses 1/3 cup of mascarpone, which is super luscious and creamy and smooth. And, as she warns, does give the mac and cheese extra oiliness, though not in a bad way. I’ve had mac and cheese like this before, and the extra oil actually lent itself well to reheating. It’s super gooey and cheesy. I used fat rigatoni noodles, like the recipe originally called for, which trapped lots of extra cheese sauce inside.

3-cheese mix

Come. To. Mama.

Although, I didn’t have any panko bread crumbs on hand, so I used regular whole wheat ones, which were fine. I also subbed a pinch of dried mustard seed for the nutmeg, since one of my friends in attendance has a nutmeg allergy. (The goal is to not kill people.)

One interesting thing about this day was that a sort of theme emerged: one pot wonders that I turned into two-pot wonders. You see, both the beans and the mac and cheese were supposed to go from stove to oven in the same cooking vessel: the beans in an oven-safe pot or deep pan, the macaroni in a cast iron skillet. I do not own either of those things (sadly), so for the beans, I cooked everything in a deep pan and transferred into a covered deep casserole dish to bake. I cooked the macaroni and cheese in the same deep pan and transferred to a traditional casserole dish to bake. I really need to get my hands on a cast iron skillet, because as ooey-gooey and lovely as that mac and cheese was, I bet it would be incredible in cast iron.

Mac and cheese

Then came dessert. Let’s just say I’m really glad someone brought cookies. I was probably the least impressed with this of everyone who ate it, but then again, I am always my own worst critic. I’m also picky about my bread pudding. I made this gorgeous-looking Pumpkin Pie Bread Pudding with Bourbon Icing from Eats Well With Others. (Well, hers was gorgeous-looking.)

It wasn’t a terrible recipe, I think I just executed it wrong. Though granted, three pounds of butternut squash to one pound of bread in a bread pudding does seem a tad imbalanced. I’d probably recommend trying something closer to a one-to-one ratio.

When the finished product came out of the oven (after it baked for way longer than called for yet barely felt done), there were more chunks of hard, raw squash than soft, melty baked ones. And the inside was decidedly, well, mushy. Too mushy for my taste. Not so bad for a bread pudding, but, like I said, I’m picky. I feel like if this was perhaps baked in individual-sized ramekins rather than one large springform, it would be more up my alley–lots of crispy outside and a semi-liquid center that’s still mostly baked.

There are a few things I think contributed to my underwhelming result: For one, I’m assuming I didn’t pre-cook the squash long enough on the stove, though I feel like I let it go even longer than the recipe called for. Also, while the recipe called for a 10-inch springform, I only had a 9 1/2-inch. So although I left some filling behind,  perhaps I still overstuffed the pan, leading to the longer-than-called for baking time.

I also made a couple of *slight* tweaks to the recipe, but I doubt they were disaster inducing: again, I cut the nutmeg so as not to send anyone to the hospital, and I subbed one cup of almond milk and two cups of regular milk (1%) for the three cups of almond milk because I didn’t have enough on hand.

Nonetheless, this is definitely one I won’t be making again, even though Kevin wants me to re-attempt it with apples in place of the squash. This one brought me back down to earth a little bit–I was getting pretty confident in my baking skills after the pizza dough victory on Day 1, but this proved I’m really still not a baker. I’m gonna stay on the stove top where I belong.

However, it wasn’t all a bust. There was that bourbon icing. Oh man, that icing. I don’t even like bourbon and I couldn’t stop stealing tastes of this stuff. Which was bad, because I’m on antibiotics and not allowed to have alcohol!

Pumpkin pie bread pudding w/ bourbon icing

But if you need a dessert topping for, well, pretty much anything, throw this together! A stick of butter, 2 cups confectioner’s sugar and 2 tablespoons bourbon. Whisk and imbibe. And to get it more glaze-y and less icing-y, just pop it in the microwave for 30 seconds or so.

Because, dude, you want this icing on EVERYTHING. It was pretty good on the cookies, I was told. (I had eaten enough off the spoon by that point, I figured it was better if I cut myself off.)

I’m exhausted just writing this, so it’s no surprise I nearly forgot to cook on Monday. (Don’t worry, I did!)

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Learning from our mistakes: 5-Cheese White Bean Macaroni and Cheese

Sometimes I try new things and they don’t always work.  Sometimes that means utter, throw it in the trash failure, and sometimes that means it came out okay, but not great. This is a story of the latter.

I had seen this recipe for white bean mac and cheese a while back and decided to tackle something similar. I was craving the ooey-gooeyness of mac and cheese but didn’t want to go completely off track, health-wise, so this seemed like the perfect compromise.

I didn’t have a whole lot of any one kind of cheese in my fridge, but I had a lot of different kinds of cheese, so I just ran with it. At the time, I though using about a tablespoon of cottage cheese would be a good idea to help get a creamy consistency.  Unfortunately, I learned the hard way that cottage cheese doesn’t really melt.  It stays kind of chunky and clumpy, which is sort of off-putting in a cheese sauce.  So, if I were to attempt this again (and I plan to!), I’d probably go with a tablespoon of cream cheese over the cottage cheese to ensure that creaminess is there.

Another mistake I learned from: garlic burns. Fast. And it makes your house smell. Brown garlic (as in burned) smells even stronger than just the regular cooked stuff. And it doesn’t make the other people in your house happy. Also, the flavor is INTENSE. Like, whoa baby, that’s garlic intense. (I contemplated throwing it out and starting over after burning the garlic, but since it was just brown and not completely charred, I decided to go with it. Next time, lightly cooked garlic or bust.)

So, yes, the final product was a bit too garlicky for my taste, and sort of a strange, overcooked garlic flavor. Also, I was probably a bit overzealous in my use of the white bean puree–I didn’t mind it, but the sauce was a bit grittier than a normal cheese sauce from the beans.  If you want to hide the white beans and get more of a traditionally smooth cheese sauce, go with less puree.  But, still, I could see the real potential in this dish, and so I still want to share it with you, with some adaptations to the recipe based on what I learned.

5-cheese white bean macaroni and cheese

Spiral pasta (or any shape you like)
2 tbs extra virgin olive oil
1 small garlic clove, minced or pressed
1/2 can white cannelini beans, rinsed
1 tbs butter
1 tbs all-purpose flour
1/2 cup to 1 cup skim milk (depends how thin/thick you want your sauce)
1 tbs cream cheese
2 deli slices or 1 handful shredded sharp cheddar cheese
2 slices American cheese
1 handful shredded provolone cheese
1 handful grated parmesan cheese
Dried mustard seed
Paprika
Fresh ground black pepper

1. Boil the pasta in a large saucepan with a tablespoon of olive oil to prevent sticking.  When the pasta is cooked al dente, drain and set aside. While the pasta boils, puree the white beans with a little bit of water or oil, if necessary, to get a smooth consistency.
2. In the same saucepan, heat the other tablespoon of olive oil. Add the garlic and cook through (until still white, not dark brown!)
3. Add the butter, let it melt, and mix in the flour to create a roux.
4. Once incorporated, add the milk and let it simmer and heat through. Add the cream cheese and stir it into the milk sauce until it melts.
5. Add the white bean puree, 1 tablespoon at a time, and stir to incorporate into the sauce.
6. Add each cheese, one at a time, and stir until melted. (Eyeball this–if you need more or less, adjust to that. And taste along the way!)
7. Add a few sprinkles of mustard and paprika, to taste. Grind in the black pepper, to taste.
8. When the sauce is smooth and reaches the desired consistency, add the pasta back to the pot and stir well to coat.  Add more seasonings, if necessary.
9. Turn the oven on to Broil. Pour the macaroni and cheese into a baking dish or into individual ramekins and top with more grated Parmesan and paprika.
10. Broil macaroni and cheese for 3-8 minutes or until the Parmesan topping begins to bubble. Remove and let cool for a few minutes before serving.

This recipe is great to just lighten up and healthify regular mac and cheese, but it’s also great for kids! You can sneak this white bean puree into their favorite dish and they won’t even know it’s there! Instant fiber, protein and vitamins–and they’re not the wiser! Ha!

This is also a great no-bake cheat to still create that baked macaroni and cheese flavor.  The Parmesan topping gets nice and crispy while the pasta inside stays super creamy and cheesy. I’ve never made a baked-style mac and cheese before–I’ve always made it with a cheese sauce and let it be, like a homemade version of the boxed stuff. But this time around, I wanted to try that baked casserole-style without actually baking it. Broiling it for a few minutes was a quick way to achieve that without actually sitting around and waiting for it to bake. (Cause I’m hungry!) And you know what? Yes, the burned garlic was a bit overwhelming. But with the crispy cheese topping and the ooey-gooey inside, this was still pretty darn delicious! Nothing beats a good mac and cheese, and the addition of white beans and skim milk instead of whole milk or cream makes this (almost) guilt-free!

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