Mac-n-Cheese Please-WMR Style

Kimberly — Sun, 28 Oct 2018 12:00:13 +0000

I was inspired this past week to make this Mac-n-Cheese Please recipe while talking to my girlfriend, a fellow WMR, who was telling me how she had just made macaroni and cheese for her son’s birthday party. It got me to thinking, when was the last time I made a really good mac-n-cheese AND how can I lighten that recipe up? Well, in true confession style, I did lighten the recipe up by using one less cup of the bechamel cheese sauce and it was good but not great and I do not blog any recipe that in my humble opinion is not great. So the next day I made another cup of the bechamel cheese sauce added it in, reworked the recipe from a certain step and voilà much to my delight and hopefully yours this recipe became great again! Another true confession and in keeping with WMR-Take One I now had to diligently practice portion control but hey a mouthful or two of something ultimately decadent and delicious compared to a plateful of good is a Win-Win trade off to me! 🙂

Cue the extra cup of bechamel cheese sauce!

Preheat your oven to 350 degrees. Cook pasta of your choice according to package directions. I always add a palm full of kosher salt to the boiling water I do believe it adds taste and if I need the pasta water to loosen up the sauce at times it is already pre-seasoned.
I am so Boiling!
Chop up your onions and shred your cheese.
Let’s get ready!
Now we can get this party started! In a nice big cast iron pot or whatever oven safe pot you got, melt 4 tablespoons of the whipped butter on medium heat. Add the flour, one tablespoon at a time, whisking with each addition to combine the flour and butter to make a roux (sauce thickener). Now add the milk one cup at a time as well, whisking again with each addition. Now the arm workout comes in. We want a smooth sauce so keep on whisking until you achieve a no lump sauce. When you are lump free, add the mustard powder, cinnamon, bay leaf and onion. Stir those ingredients together, turn the heat up a smidge and boil for about 2-3 minutes. Salt and pepper to taste. After you have boiled the sauce to thicken it, lower the heat to medium-low and add that glorious cheese, stir to melt and simmer for about 5 more minutes.
I am going to make cheese sauce someday!

I am Simmering!

I love when cheese joins the party!
In the meantime, melt the remaining whipped butter in a pan and add the breadcrumbs. Coat all of the breadcrumbs.
Remove the bay leaf from your sauce. Take your drained macaroni and add it to the beautiful bechamel cheese sauce and combine them together coating all of your macaroni. Sprinkle the breadcrumb and whipped butter mixture evenly over your macaroni and sauce and do the same with the parmesan cheese. Bake in your preheated oven for 30-35 minutes. Turn the oven off and set your broiler to high, broil the topping for about 2-3 minutes until it is nice and golden brown.
And two become one.

I am the Top!

Everything is better with Parmesan!
Remove from the oven and let your bubbly, delish goodness rest for about 5 minutes (if you can restrain yourself 😉 ) Plate and Enjoy!! 😀
Mac-n-Cheese Please!

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Mac-n-Cheese Please-WMR

Ingredients

1lb box Pasta Shell Macaroni-Or any type of pasta shape you prefer, Penne works good too.
7tbsp Whipped Butter
4tbsp All Purpose Flour
4cups Milk-I use 1-2% milk and it does not effect flavor at all.
1cup Chopped White Onion
1/2tsp Cinnamon-My secret ingredient, not so secret anymore.
1 Bay Leaf-Optional, offsets the sweetness of the cinnamon.
1cup Shredded Cheddar Cheese
1cup Shredded Gruyere Cheese
1tbsp Mustard Powder
Kosher Salt-To taste
Black Pepper-To taste
1cup Bread Crumbs-Plain or Italian style, totally up to your tastes.
1/4-1/2cup Grated Parmesan Cheese

Instructions

Preheat your oven to 350 degrees. Cook pasta of your choice according to package directions. I always add a palm full of kosher salt to the boiling water I do believe it adds taste and if I need the pasta water to loosen up the sauce at times it is already pre-seasoned.
Chop up your onions and shred your cheese.
Now we can get this party started! In a nice big cast iron pot or whatever oven safe pot you got, melt 4 tablespoons of the whipped butter on medium heat. Add the flour, one tablespoon at a time, whisking with each addition to combine the flour and butter to make a roux (sauce thickener). Now add the milk one cup at a time as well, whisking again with each addition. Now the arm workout comes in. We want a smooth sauce so keep on whisking until you achieve a no lump sauce. When you are lump free, add the mustard powder, cinnamon, bay leaf and onion. Stir those ingredients together, turn the heat up a smidge and boil for about 2-3 minutes. Salt and pepper to taste. After you have boiled the sauce to thicken it, lower the heat to medium-low and add that glorious cheese, stir to melt and simmer for about 5 more minutes.
In the meantime, melt the remaining whipped butter in a pan and add the breadcrumbs. Coat all of the breadcrumbs.
Remove the bay leaf from your sauce. Take your drained macaroni and add it to the beautiful bechamel cheese sauce and combine them together coating all of your macaroni. Sprinkle the breadcrumb and whipped butter mixture evenly over your macaroni and sauce and do the same with the parmesan cheese. Bake in your preheated oven for 30-35 minutes. Turn the oven off and set your broiler to high, broil the topping for about 2-3 minutes until it is nice and golden brown.
Remove from the oven and let your bubbly, delish goodness rest for about 5 minutes (if you can restrain yourself 😉 ) Plate and Enjoy!!

Recipe Notes

I like to add onion to this recipe because it adds a little sweetness without being overpowering. Feel free to add any vegetables to this recipe as well as it is so versatile. And at WMR you know we love to add vegetables to every recipe we can.
Experiment with your cheeses. I happen to love cheddar and gruyere, they just play so nicely together without upstaging one another. I am sure your palates can come up with some other winning combinations.
I encourage you to try this recipe with the cinnamon. If you don't like cinnamon, nutmeg will do but it truly is that one ingredient that makes you go hmmmmm.

Second Helping Pasta Bake Lasagna-WMR

Kimberly — Sun, 03 Jan 2016 02:06:39 +0000

With my son home from college for semester break I always try to find ways to amp up my recipes so he misses home and Mom even more (don’t judge me, I’m shameless-he is my first born son 😛 ) So when he said he was going to be home for dinner on a Saturday night, this recipe was born. This is the first time I am using my new recipe plugin so be merciful with your comments, I will try to get this right! If not the first time, please know I will work hard to perfect this craft from here on out! 😀 Enjoy!!

Cast and Crew

Second Helping Pasta Bake Lasagna-WMR

I originally called this recipe Pasta Bake Lasagna UNTIL I tried it! I am usually a one serving only girl but this recipe sure at least put me into the 1-1/2 serving girl category tonight!

CourseMain Dish
CuisineItalian

Servings8+ Servings

Prep Time30 Minutes

Cook Time30-40 Minutes

Ingredients

1-1/2pound Ground Sirloin
1pound Sweet Italian Sausage
1 -28 oz can Crushed TomatoesBasil, Garlic & Oregano
1-6 oz can Tomato Paste
3 Tbsp Dried Parsely
3cups Lowfat Cottage Cheese
2Whole Beaten Eggs
1cup Grated Parmesan/Romano Cheese
1pound Fresh/Sliced Mozzarella Cheese
12flat Oven Ready Lasagna Noodles
1/4cup Whipped Butter
1/2cup Bread Crumbs

Instructions

In a large skillet brown your ground sirloin and sweet Italian Sausage. Drain the fat and add the crushed tomatoes, tomato paste and 2 Tbsp of the dried parsley (crush it a little in your hand to release the oils before adding). Combine with the meat mixture and simmer on low for 10-15 minutes while you prep the rest.
In a mixing bowl beat your 2 eggs with a whisk or fork. Add the cottage cheese, 1/2 cup grated parmesan/romano cheese and the remaining Tbsp of dried parsley (again rub in your palm first to release the oils) and combine.
Start the assembly! Put a thin layer of the meat mixture on the bottom of your lasagna pan. Add 6 lasagna noodles on top, overlapping if necessary. Put a layer of the cheese mixture on top followed by half of the fresh mozzarella. Add a layer of meat sauce. Repeat ending with the meat sauce on top.
Ok!! Now here is where I veered off course and instead of the normal layer of cheese on top I did the unthinkable and turned this lasagna into a bake and here's how. Melt the butter in a little saucepan and add the breadcrumbs and combine, stir in the parmesan/romano cheese and sprinkle on top of the meat mixture.
Bake in a 350 degree oven for 30 minutes. Turn off heat and let the lasagna sit in the oven for an additional 10 minutes to rest.
Last but definitely not least! Bring that Delish bake out of the oven and again let it set for an additional 5 minutes or so. Plate on a festive plate and serve with a nice salad and beverage of your choice.

Recipe Notes

Now here is your "Bonus" Salad recipe and seriously this is more than a salad (well not technically). My Husband LOVES this salad and I swear whenever he thinks of leaving me this salad comes to his mind and I am safe for another day!

Second Cast and Crew

Wash your greens, shredded carrots, tomatoes and mushrooms.
Clean Me!
Transfer to a bowl preferably with a lid for mixing and add a good splash of Balsamic Vinegar (this is the big secret...shhhh) and a sprinkling or two of parmesan cheese or whatever you have on hand. Here is the second secret add about a 1/2 cup of, of, of, oh alright Good Seasons Italian Dressing--the kind you make yourself in the carafe you can buy for a few dollars. Close the lid, hold and shake to blend all together. Taste and add more dressing if needed, remember you can always add it but not take it away.

A few more notes:

I have used the no cook lasagna noodles many times and find that if you make sure to cover all ends there are no dry brittle parts. I learned this by trial and error.
When you layer your fresh mozzarella, stagger them between layers so that every bite has some of that ooeeyy gooeeyy goodness!
Lastly, even if there is just water in your glass garnish it and make sure it looks pretty! 🙂
So Festive!
As always season to taste. I didn't add any salt to this recipe, because there are already many sodium filled ingredients. I did however add plenty of pepper to my meat mixture, as it is no secret I am all about the pepper!

Bread Crumbs – KIMBERLY BOUTIN

Mac-n-Cheese Please-WMR Style

Second Helping Pasta Bake Lasagna-WMR

ENJOY!!