> hey what's for dinner mom?: cheese sauce
Showing posts with label cheese sauce. Show all posts
Showing posts with label cheese sauce. Show all posts


Just Another Meatless Monday #80 Red n' White Mac n' Cheese

White Mac n' Cheese it what happens when you suddenly realize you don;t have any more sharp cheddar left at that critical add-cheese-to-the-cheese-sauce moment. You don't panic, you simply root around and come up with alternative cheese, or in this case cheeses. Since I was already not making normal Mac n' Cheese I decided to add sliced tomatoes to the absolute horror of my children. We (adults) loved it with tomatoes, they (children) not so much.

Red n' White Mac n' Cheese
oven 350˚

16 ounces macaroni, cooked according to package directions
1/4 butter
1/4 flour
2 cups milk
1 cup feta crumbles
1 1/2 cup parmesan shreds, divided
3 large ripe tomatoes
1/4 cup bread crumbs

preheat oven to 350˚
make sure pasta is well drained
generously butter a 9X13 baking pan or any appropriate sized pan, turn the drained pasta out into the greased pan
in a medium sauce pan melt the butter of medium heat
add the flour when it has melted and cook and stir for 2 minutes
reduce heat and slowly whisk in the milk
cook until the sauce is thickened
then slowly add the feta and one cup of parmesan cheese
stir until melted
pour over the macaroni, stirring to coat
slice the tomatoes into 1/2 thick slices and place evenly over the top of the casserole
sprinkle with bread crumbs and the 1/2 cup of parmesan
bake for 20-25 minutes until the crumbs and cheese a toasty

How can I possibly be out of sharp cheddar but have feta and parmesan on hand? Well that's easy, I buy most of my groceries in bulk online. I get 4 pounds of feta at a time and buy shredded parmesan by the pound, I haven't ordered bulk cheddar yet but it sounds like I need to.

Peace and Love--


Basic White Sauce=Bechamel Sauce--Make Mine Cheese Please

I made Mac and Cheese for dinner last night and I'll be danged if the cheese sauce didn't curdle! Ughhhh This has happened to me twice in the last 4 times I have made a cheese sauce. I did a little research to find out what is going on and I think I figured it out.

So a white sauce or bechamel sauce is basically:

1/4 cup of butter
1/4 of flour
2 cups of milk
salt and pepper to taste

melt the butter, whisk in the flour
cook for 5 minutes
slowly add the milk simmer 20 minutes
and season as needed

For Mac and Cheese add 2 cups of various grated cheeses, blend with cooked pasta and bake for 25 minutes, simple right?
Yep sure until your cheese sauce curdles. But I think I figured out the culprit(s): whole wheat flour, skim milk (I know I know!) and over heating the cheese

1) every recipe seems to call for all purpose flour so I think the fine flour is a key player

2) they also call for milk-whole not skim!! So I plan to work around with this one and see how much skim I can squeeze in without affecting the consistency

3) and finally all recipes call for the sauce to be removed from the heat before adding cheese and
blending it gently

What do you all think? I know my Grandmothers Mac n Cheese was a bit grainy but it wasn't like this at all. Am I on the right trail?? I'll be sure to post results as I go and let you all know what happens. I think it may be a while before I make a cheese sauce again, I only make them every couple months or so.