My Southern Baked Creamy Mac n Cheese

If you are on a diet, trying to slim down your inner thighs, worried about cholesterol, or lactose intolerant - then do not read this post.  If none of the above pertain to you, then go get these ingredients and make this meal NOW.  

Dress it up with a nice bottle of red wine, or eat it straight out of the oven dish like a kid.

For quite some time I had been hoping to stumble upon a really great macaroni and cheese recipe, but wasn't finding anything that jumped out at me.  (Living in England, where it is ALWAYS chilly and gray and damp, I often crave hearty American comfort foods.  It's hard to find any good options at local restaurants - and no, The Big Easy in Chelsea is definitely NOT decent southern fare!)  So I have tested and developed my own.  After reading up on different methods and ingredients (using a roux, adding cottage cheese, cheese sauce vs layers of shredded cheese, etc) here is my version.  It's a hybrid between some recipes from the Pioneer Woman, Paula Deen, and some other gourmet variations.  And it is reallllly amazing.  The gooeyness of the cheeses, chewiness of the noodles, and the crunch of the bacon make it mouth-watering. 

Where possible, I have try to substitute healthier-ish ingredients for their full-fat foes - e.g. reduced fat cheese, skim milk.  My measurements make enough for 3-4 servings, but it can easily be doubled and made in a larger dish for a bigger crowd.  The great thing about mac n cheese is that you can doctor it up to your liking...add your favorite cheese or change the strength of the cheddar to alter the tanginess of the dish, leave off the bacon, top it with breadcrumbs.  Here is what I've found works well and keeps people asking for seconds and thirds!  Enjoy!

Three amazing textures right out of the oven.

Ingredients

8 strips of bacon

8oz cavatappi pasta (or a shape sturdy enough to be cooked twice without turning to mush)

1/4 cup butter or margarine

2 tablespoon plain flour

2 cups milk

2 cups + one handful shredded extra sharp cheddar cheese

1 cup shredded Gruyere cheese

1/2 teaspoon dry mustard powder

1/2 teaspoon nutmeg

ground black pepper

worcestershire sauce

parsley

paprika

Preparation

1.  Cook bacon, trim fat, and chop the remaining crispy bits into tiny pieces.  Set aside.

2.  Undercook pasta until just before it is al dente.  Rinse in cold water, strain, and set aside.

3.  Lightly grease an 8 x 8 glass or ceramic oven dish.  Set aside.  

4.  In a large skillet, melt butter on medium heat.

5.  Slowly sprinkle in flour, whisking to blend so that the mixture bubbles and thickens.

6.  Slowly add half the milk, constantly whisking to keep the sauce smooth.

7.  Sprinkle in the cheddar, stirring until evenly melted.

8.  Sprinkle in the gruyere, stirring until evenly melted.

9.  Add the remaining milk, mustard powder, and nutmeg.  Add a few generous dashes of black pepper and worcestershire sauce.  Stir until all are well blended and the sauce has a gooey yet runny consistency.  

10.  Arrange cooked pasta in the bottom of the oven dish.  Pour cheese sauce evenly over pasta, tossing to coat.

11.  Sprinkle remaining cheddar, bacon bits, parsley and a dusting of paprika over the top of the mixture.

12.  Bake uncovered at 175C/350F for 25-30 minutes until the top browns slightly and the sauce bubbles up from underneath.  

13.  Remove from oven and let firm for 5 mins before serving. 

Cherry Berry Apple Crisp

When autumn rolls around, I always look forward to once again be able to begin to incorporate cinnamon, cloves, apples and pumpkin into my baking.  Something about the savory spices and smells pair well with cooler weather and the shifting light of fall.  A few weeks ago I made this yummy dessert for my parents and a family friend.  It's simple, easy and delicious.  Preparing the apples is much easier with a corer/peeler contraction, like this inexpensive one I have from Bed Bath & Beyond.  (Adapted from the Joy of Baking.)  Enjoy!

The finished product - hot Cherry Berry Apple Crisp!  Perfect on a cool fall day.

Ingredients 

Topping:

1/2 cup all purpose flour

1/4 cup granulated white sugar

1/4 cup light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

6 tablespoons cold unsalted butter, cut into pieces

1/3 cup old-fashioned rolled oats

1/3 cup chopped walnuts or pecans

Filling:

4 large Granny Smith (or other firm, tart-tasting) apples - peeled, cored and sliced

1 cup fresh or frozen blackberries, raspberries and/or cherries

Juice of 1/2 lemon

1 teaspoon lemon zest

3 tablespoons white granulated sugar

Preparation

1.  Preheat oven to 375 degrees F and place rack in center oven.

2.  Butter or spray with cooking spray a 9 inch pie dish or 8 x 8 x 2 baking dish.  

3.  Place all topping ingredients in a food processor and grind until the mixture is crumbly and there are no large chunks of butter visible.  (Can also be done with two forks in a mixing bowl.)  Set aside.

4.  For filling, place apple chunks in a large bowl, along with berries and lemon zest.  Toss with lemon juice and sugar.  Feel free to add a pinch of cinnamon and nutmeg.  Transfer to prepped baking dish.

5.  Cover apples with a layer of crumbly topping.  

6.  Bake for approximately 40 minutes or until bubbly and the topping is golden brown.  (If you insert a sharp knife into an apple, it should be tender but not mushy.)  

7.  Remove and cool for 30 minutes before serving.  Pair with ice cream or garnish with whipped cream.

The filling and topping about to be combined.

Assembled and ready to go in the oven.

Chunky Turkey Chili

I love chili.  A cup of it paired with a side salad can be a perfect lunch.  Or a large heaping bowl of it on its own can make for a hearty meal.   There are endless variations of chili.  Beef.  Lamb.  Vegetarian.  White bean.  Mixed bean.   Practically everyone has their own different tried-and-true chili recipe.  Mine is (in my totally biased opinion) quite delicious.   The added sugar and cinammon give it a unique taste that will have you craving more.  It's virtually fat-free, makes the house smell incredible while it simmers, and tastes even better when the leftovers are re-heated the next day.

My turkey chili.  The ultimate comfort food.

Ingredients

• 1  lb. 99% fat-free ground turkey
• 2  14.5 oz cans petite diced tomotoes
• 1  15 oz can tomato sauce
• 2  green bell peppers, diced
• 2  large onions, diced
• 3  tbsp chili powder
• 2  tbsp cumin
• 1 1/2  tbsp sugar
• 1  tsp cinnamon
• 1/2  tsp garlic powder
• 1/2  tsp oregano
• 1/2  tsp paprika
• 1/2  tsp ground black pepper
• 1/2  tsp salt
• 1 16 oz can kidney beans

      (optional)

• 1 jalapeno pepper, diced
• 1/4 tsp crushed red cayenne pepper

Preparation

1.  Brown ground turkey in a skillet.  Dump into a large stock pot.
2.  Add fresh diced green bell peppers and onions to stock pot.  Turn onto low/medium heat.
3. Add 2 cans of tomatoes (including juice) and can of tomato sauce.  Stir.
4. Add all dry ingredients (chili powder thru salt.)  Stir.
5. Bring to a simmer.  Cover and cook for at least 45 minutes, stirring occasionally.
6. Drain and rinse the can of beans.  Add to pot, stir and simmer another 30 minutes.

The longer this chili cooks, the yummier it will be.  It will thicken once it is removed from the heat.  (To add a bit of extra spice, add a fresh jalapeno pepper or dried red pepper when stirring in dry ingredients.)  Garnish with shredded cheese, sour cream and/or chopped spring onions.  Serve with cornbread or (as the English do) over a bed of steamed rice.