Macaroni and Cheese 52 Recipes, from Simple to Sublime

Ten-Minute Mac and Cheese Serves 3-4 Well, maybe eleven the time depends entirely upon how long the pasta cooks. Start the cheese sauce when you put the water on to boil and it will be ready by the time the pasta is done; then combine the mezzani and sauce and ladle your creamy Mac into deep bowls. Macaroni and Cheese out the box takes longer! Chef DuFresne, who is a purist when it comes to Mac and Cheese, prepares this minimalist classic at his downtown New York restaurant, 71 Clinton Fresh Food. He doesn't recommend adding any salt, pepper, or spices, letting the pristine flavor of American cheese carry the dish. 1/2 pound mezzani, or substitute penne or shells 2 cups whole milk 15 slices American cheese, broken into small pieces 5 tsp. of cornstarch 2 tbsp. warm water 1/4 cup toasted bread crumbs 1.Bring 4 quarts of water to a boil over high heat. Add the pasta and cook until al dente, 10 to 13 minutes. 2.Meanwhile, in a large saucepan over medium-high heat, bring the milk to a boil. Whisk in the cheese, lower the heat to medium, and cook until completely melted. 3.In a small bowl or cup, dissolve the cornstarch in the water and whisk it into the milk mixture; raise the heat to medium-high and bring the mixture to a boil, whisking occasionally. Remove from the heat and continue whisking until thickened slightly. 4.When the pasta is cooked, drain it well and pour it into the pot with the sauce, stirring to combine. Divide among three or four serving bowls, sprinkle with the toasted bread crumbs, and serve Greek (and Organic) Macaroni and Cheese Makes 4-6 servings An amazing dish with lively colors and textures, this suggests a Greek salad transformed. Chef Pouillon of Nora and Asia Nora, in Washington, DC, uses only organic ingredients here in all the food she cooks, and they are worth seeking out when you shop. Feta contrasts with the sweet, juicy tomatoes and fresh spinach, and the herbs sing of Greece. 1 pound macaroni 1/2 pound spinach, washed and stemmed 1 1/2 pounds crumbled feta cheese (about 6 cups) 2 1/3 cups whole milk 2 tbsp. fresh lemon juice 2/3 olive oil 1 tsp. kosher salt 2 tsp. freshly ground pepper 3/4 tsp. minced fresh rosemary 2 tsp. minced fresh thyme 1 tbsp. finely chopped garlic 1/2 tsp. red pepper flakes, or to taste 1/2 cup pitted and coarsely chopped black olives 1/2 pound cherry tomatoes, halved 1/2 cup grated Parmesan cheese 1/4 cup mixed chopped fresh herbs 1.Preheat oven to 350F 2.Bring 6 quarts of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, 8 to 10 minutes. Drain and place in a large mixing bowl. 3.Blanche the spinach: Bring 4 quarts of salted water to a simmer over medium-high heat. Have ready a large bowl of ice water and slotted spoon. Add the spinach to the simmering water (in three or four batches) and submerge it. Let it cook for about 15 seconds, remove with the slotted spoon, and plunge into the ice water. Let the spinach cool completely, drain it, and squeeze out the excess water. If the leaves are large, chop then into bite-size pieces. Reserve 4.In a blender or food processor, puree the feta cheese with the milk, lemon juice, olive oil, salt, and pepper. Blend in two batches, if necessary. This will not be completely smooth; there will be very small chunks of cheese remaining. Stir the cheese mixture into the cooked pasta, then add the minced rosemary and thyme, the garlic, red pepper flakes, olives, cherry tomatoes, and blanched spinach. 5.Place in a 9 by 13-inch baking pan and sprinkle with the grated Parmesan cheese and the mixed herbs. Bake on the middle shelf until the pasta is heated through and the top is slightly browned, 25 to 30 minutes. Today's Macaroni and Cheese Makes 8 servings RickSchwartz, Joan is the author of 'Macaroni and Cheese 52 Recipes, from Simple to Sublime', published 2001 under ISBN 9780375757006 and ISBN 0375757007.