the Cooking Thymes - Cheese

Macaroni and Cheese...kind of

Muse — Tue, 25 Aug 2009 16:47:20 GMT

I can’t tell you why I haven’t shared this recipe yet. Perhaps it’s because it really isn’t a recipe…just a method of making noodles and cheese. But, whatever the reason, my mother always made her macaroni and cheese this way and I loved it. The cheese is nice and gooey and it’s fun to eat.

I’ve been making “macaroni” and cheese like this for twenty years. At least twice a month… for twenty years. I can make this homemade variety of macaroni and cheese in the same time it would take someone to make a box of Kraft mac-n-cheese. This is one of my “go to” recipes for a quick dinner.

I know this isn’t a traditional macaroni and cheese recipe. You don’t make the sauce separately and it isn’t baked. (Thus the ...sort of...after the title) But it’s yummy and easy to prepare.

The key to having it turn out perfect every time…don’t overcook the noodles, cut the cheese into bite sized cubes and melt it all together over LOW heat.

This is one of the best things my Mom ever made. My son will most likely tell you the same thing! I use whole wheat noodles for added nutrition and always use Cheddar or Colby cheese. It just melts better for me.

The only ingredients…1 pound of your favorite dried pasta, ¾-1 pound Cheddar or Colby cheese cubed, ½ stick unsalted butter, ¼ – ½ cup milk.

Cook the noodles according to the instructions on the package in salted water (1 Tablespoon salt per 4 quarts of water). Don’t overcook the noodles. May sure the noodles stay al dente. Drain the noodles. Don’t rinse.

Over low heat in the same kettle that you cooked the noodles, melt ½ stick unsalted butter. Add noodles, cubed cheese and milk.

Cook over low heat, stirring occasionally until the cheese is melted. This will take about 4 minutes. That’s it. You’re done.

One minute after adding the cubed cheese.

Three minutes after cooking and stirring over LOW heat.

Four minutes after cooking over LOW heat. The noodles are done and ready to serve. See how gooey the cheese gets? That's the best part!

The Muse Gourmet

Hatch Chili Bacon and Egg Cupcakes

Muse — Sat, 22 Aug 2009 16:26:18 GMT

All of this blogging has motivated me to do something I’ve never done before…enter a recipe contest.

Central Market, one of my favorite stores, sponsored a Hatch Green Chili Recipe contest in honor of Hatch chili season. I wanted to come up with something a little unusual, yet adaptable for a variety of ingredients. I was inspired by a recent cupcake baking spree and a craving for quiche.

It just goes to prove, you can never predict the source of your inspiration!

While I don’t know the outcome of the contest yet, I can tell you that my recipe passed an important first test. My husband. He loved it. Hope you do as well! And…I’ll keep you posted on the contest.

The Muse Gourmet

Hatch Chili Bacon and Egg Cupcakes Recipe

Muse — Sat, 22 Aug 2009 16:14:32 GMT

Cupcakes for breakfast??? What could be better! Substitute ham or sausage for the turkey bacon to add variety. Green pepper or broccoli may also be used in place of the corn. These cupcakes even make a nice light dinner. Call them mini quiche; add a glass of chilled white wine and dinner is served.

The Muse Gourmet

Hatch Green Chili Rice

Muse — Sat, 15 Aug 2009 03:05:32 GMT

One of my favorite things to make this time of year is green chili rice. I've been making this recipe ever since I discovered the Hatch chili, but can be made with any green chili peppers if it's not Hatch chili season. It's a wonderful accompaniment to grilled chicken or fish and can even be served as a main dish style casserole.

The Muse Gourmet

Feel-n-Good Mac-n-Cheese Recipe

Muse — Sat, 07 Feb 2009 04:03:51 GMT

A healthier version of baked macaroni and cheese, this version uses whole wheat pasta (which used to taste like cardboard and is now quite yummy) and adds fresh broccoli for extra nutritional value. The recipe has been toddler tested and approved. It’s hearty enough to be a main course.

The Muse Gourmet