The Best Macaroni and Cheese Recipe Ever

The Best Macaroni and Cheese Recipe Ever

 

 

This is, hands down, the best macaroni and cheese recipe I have ever, ever made. Seriously. Creamy, cheesy, straightforward, ooey, gooey – this macaroni and cheese will knock your socks off.

 

Author: Kitchen Treaty

Yield: 5 – 6 servings

 

Ingredients

• 8 oz. (1/2 pound or about 1¾ cups) macaroni or other medium tubular pasta (like penne or conchiglie, cavatappi, etc.)
• 3 tablespoons butter
• ¼ cup flour
• ½ teaspoon salt
• ½ teaspoon dry mustard
• ¼ teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika plus more for sprinkling on top
• 2½ cups 2% milk
• 1 cup grated smoked gouda (1/4 lb)
• 2 cups grated extra sharp cheddar cheese (scant 1/2 lb or 7oz), divided
• Bread crumbs

 

Instructions

1. Boil the pasta until al dente, according to package directions. Drain and rinse with cool water to stop the cooking, set aside.
2. Preheat the oven to 375 degrees.
3. Over medium heat in the pan you made the pasta in, melt the butter.
4. Add the flour, salt, dry mustard, pepper, garlic powder and smoked paprika. Stir constantly over medium heat for about three minutes.
5. Stir in the milk.
6. Keeping on medium heat, whisk constantly for about 10 minutes, until the sauce thickens.
7. Remove from heat, and stir in all of the gouda and 1 cup of cheddar, stirring until melted.
8. Stir pasta into the cheese sauce and toss gently until all noodles are covered.
9. Add half the noodles to a two quart casserole dish.
10. Sprinkle on 1/2 cup of the reserved cheese.
11. Add the rest of the noodles.
12. Sprinkle on the remaining 1/2 cup of reserved cheese, dust lightly with the smoked paprika and top with a few bread crumbs.
13. Bake for about 25-30 minutes, until the edges bubble, it starts getting a slightly dry and a tiny bit brown on top. Serve, topping individual servings with cooked, chopped bacon if desired.

Notes: Please resist the urge to add more noodles to stretch the recipe. You need a lot of sauce with that pasta because the pasta soaks so much and it otherwise cooks down. Over-dry mac and cheese is such a disappointment – don’t do it! Also resist the urge to add more cheese to the sauce. This can do weird things. Sprinkle more in between and on top if you must have more cheese.

Pumpkin Shrimp Curry

 

Pumpkin Shrimp Curry

I make mine with chicken but here's the original recipe from Bon Appetit magazine!

Servings: 4

INGREDIENTS

2 tablespoons olive oil 

1 cup sliced onion 
1 tablespoon minced ginger 
1 tablespoon minced garlic 
1  plum tomato, chopped 
1  15-ounce can pumpkin purée 
2 cups vegetable broth 
1 cup unsweetened coconut milk 
1 1/2 teaspoons curry powder 
1/8 teaspoon cayenne pepper 
1 cup butternut squash, roasted and diced 
1 pound shrimp, peeled and deveined 
1 1/2 teaspoons fresh lime juice 
Steamed rice 
Cilantro 
Lime zest 
Fried shallots 

 
DIRECTIONS

Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm.

Serve with steamed rice. Top with cilantro, lime zest, and fried shallots.

Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice. Top with cilantro, lime zest, and fried shallots. Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice. Top with cilantro, lime zest, and fried shallots.

Nutritional Information

Not including rice, one serving contains: Calories (kcal) 268.4; %Calories from Fat 34.8; Fat (g) 10.4; Saturated Fat (g) 2.4; Cholesterol (mg) 181.8; Carbohydrates (g) 21.6; Dietary Fiber (g) 6.6; Total Sugars (g) 7.3; Net Carbs (g) 15.0; Protein (g) 22.9; Sodium (mg) 903.3

Ginger Chicken with Snow Pea Salad

Ginger Chicken with Snow Pea Salad

Snap peas are at their best in spring, so take advantage with this Asian dish that melds salty soy, nutty sesame, and a kick of ginger.


Serves: 4

 

 

Reprinted from The South Beach Diet Quick & Easy Cookbook

 

309473mg10g3g12g38g2g

 

 

Ingredients:

 

Salt
1 pound snow peas, strings removed
1 tablespoon plus 2 teaspoons canola oil, divided
1 tablespoon plus 1 teaspoon low-sodium soy sauce, divided
1 tablespoon minced fresh ginger
1 clove fresh garlic, crushed
1 1/2 pounds boneless, skinless chicken breasts
2 scallions, sliced
2 teaspoons dark sesame oil

Directions

 

1. Bring a medium saucepan of salted water to a boil. Fill a medium mixing bowl with ice and water. Boil snow peas for 2 minutes, drain, and place in ice water for 1 minute to chill. Drain and pat dry.

2. Combine 2 teaspoons canola oil, 1 tablespoon soy sauce, ginger and garlic in a shallow bowl. Add chicken and toss to coat.

3. Heat remaining 1 tablespoon canola oil in a large skillet over medium-high heat. Add chicken and cook 5 minutes on each side until golden and no longer pink inside. Transfer to a cutting board and slice.

4. Combine peas, scallions, sesame oil, and remaining 1 teaspoon soy sauce in a mixing bowl. Divide mixture between two plates and top each with half the chicken.

 

Nutrition Facts per serving: Total Calories 309; 473mg Sodium; 10g Carbs; 3g Fiber; 12g Fat; 2g Saturated Fat; 38g Protein.