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Location: Calgary, Alberta
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Macaroni and Cheese
Like any good Canadian boy I survived college on what we called "Vitamin K", or Kraft Dinner - what folks in the States call Kraft Macaroni and Cheese.
This ISN'T KD, it isn't even close... but it is comfort food all the same.
· 2 cups noodles - whole wheat or soya macaroni will do, although we've used 3 1/2 cups of the small shells from time to time.
· 8 oz. grated cheddar or swiss cheese
· 2 cups Bechamel sauce (see recipe / ingredients below)
· ⅔ cup milk or light cream
· sea salt and pepper
· paprika
· bread crumbs
· parmesan (optional)
· veggies - although if you add these you will be numbered among the coconut eaters in my book.
Bechamel Sauce
· 4 tbsps. butter
· 4 tbsps. whole wheat pastry or barley flour
· 2 cup milk
· 1 medium - large onion quartered and studded with 4 cloves
· 2 bay leaves
· sea salt
· paprika
Sauce Instructions:
Melt the butter over a low heat, making sure it doesn't burn or go brown. Add the flour and stir until all the flour has been absorbed by the butter. Let it cool completely. Add the rest of the ingredients. Put it over a medium-high heat and stir constantly until the mixture thickens. If too thick, add more milk. Cook until rich and creamy. This will result in slightly more Bechamel than the mac and cheese recipe calls for. Either use it for something else - like an Egg Benedict, or put it in the mac and cheese.
Macaroni and Cheese Instructions:
Preheat oven to 400f.
Cook and drain the noodles. Put half of the macaroni into an oiled baking dish. We use a souffle dish because it fits. Layer some grated cheese, 1 cup of the Bechamel sauce, ⅓ cup milk or light cream. Sprinkle with salt and pepper.
Repeat the layering in this order - remaining noodles, salt and pepper, Bechamel sauce, grated cheese, ⅓ cup milk or light cream. Sprinkle with Parmesan cheese if desired and then with paprika and bread crumbs.
Bake at 400f until bubbly and browned. You don't have to put the bay leaf into the mac and cheese, but the onions are a nice touch baked.
Food Memories: No wonder some people think that vegetarians are spacey. This recipe (adapted by my honey) comes from a book entitled "Cosmic Cookery". Here's a quote from the book: "Here at last is a complete manual of vegetarian cookery, inspired by the Galactic Beings of the UFO's - whose technology and social sciences are so advanced they can traverse whole solar systems faster than we travel from city to city, and who are bringing this entire planet back into nature's true ecology thru the One World Family's communal demonstration of real New Age Living."
I don't make any promises about the mac and cheese. It's good, but not ummm... transformative.
Like any good Canadian boy I survived college on what we called "Vitamin K", or Kraft Dinner - what folks in the States call Kraft Macaroni and Cheese.
This ISN'T KD, it isn't even close... but it is comfort food all the same.
· 2 cups noodles - whole wheat or soya macaroni will do, although we've used 3 1/2 cups of the small shells from time to time.
· 8 oz. grated cheddar or swiss cheese
· 2 cups Bechamel sauce (see recipe / ingredients below)
· ⅔ cup milk or light cream
· sea salt and pepper
· paprika
· bread crumbs
· parmesan (optional)
· veggies - although if you add these you will be numbered among the coconut eaters in my book.
Bechamel Sauce
· 4 tbsps. butter
· 4 tbsps. whole wheat pastry or barley flour
· 2 cup milk
· 1 medium - large onion quartered and studded with 4 cloves
· 2 bay leaves
· sea salt
· paprika
Sauce Instructions:
Melt the butter over a low heat, making sure it doesn't burn or go brown. Add the flour and stir until all the flour has been absorbed by the butter. Let it cool completely. Add the rest of the ingredients. Put it over a medium-high heat and stir constantly until the mixture thickens. If too thick, add more milk. Cook until rich and creamy. This will result in slightly more Bechamel than the mac and cheese recipe calls for. Either use it for something else - like an Egg Benedict, or put it in the mac and cheese.
Macaroni and Cheese Instructions:
Preheat oven to 400f.
Cook and drain the noodles. Put half of the macaroni into an oiled baking dish. We use a souffle dish because it fits. Layer some grated cheese, 1 cup of the Bechamel sauce, ⅓ cup milk or light cream. Sprinkle with salt and pepper.
Repeat the layering in this order - remaining noodles, salt and pepper, Bechamel sauce, grated cheese, ⅓ cup milk or light cream. Sprinkle with Parmesan cheese if desired and then with paprika and bread crumbs.
Bake at 400f until bubbly and browned. You don't have to put the bay leaf into the mac and cheese, but the onions are a nice touch baked.
Food Memories: No wonder some people think that vegetarians are spacey. This recipe (adapted by my honey) comes from a book entitled "Cosmic Cookery". Here's a quote from the book: "Here at last is a complete manual of vegetarian cookery, inspired by the Galactic Beings of the UFO's - whose technology and social sciences are so advanced they can traverse whole solar systems faster than we travel from city to city, and who are bringing this entire planet back into nature's true ecology thru the One World Family's communal demonstration of real New Age Living."
I don't make any promises about the mac and cheese. It's good, but not ummm... transformative.
Purveyor of Awesome since 1958.
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