Friday Night Comforts

I've been a little stressed and angsty this week, so cooking took the back burning (pun sooooo intended).  Today was a really great day, and with no plans for the evening and a busy weekend I thought I would do my cooking while the house was quiet.  

One of the rules I have before I cook is that the kitchen needs to be clean, so after putting some dishes away and washing what needed to, I set off to make some Baked Alfredo Mac & Cheese with some crimini mushrooms and spinach.  I basically work with what I have in the cupboards and I had a bag of italian cheese mix hanging out in the freezer and some amazingly yummy whole wheat elbows in the cupboard.
 

I've included the basic recipe here (thanks to my friend Danielle Holliday) and also my modified recipe.  Both are super yum!

Mmmmm Mac & Cheese

 Base Macaroni and Cheese

• 2 tbsp cornstarch
• 1 tsp salt
• 1/2 tsp dry mustard
• 1/4 tsp pepper
• 2-1/2 cups milk
• 2 tbsp butter
• 2 cups (8 oz) shredded cheese, divided (The NY'er prefers a super sharp white cheddar)
• 8 oz elbow shaped macaroni (about 2 cups), cooked until just a little under al dente

In medium saucepan combine corn starch, salt, dry mustard and pepper; stir in milk. Add butter. Stirring constantly, bring to a boil over medium-high heat and boil 1 minute. Remove from heat. Stir in 1-3/4 cups (425 ml) cheese until melted. Add elbows. Pour into greased 2-quart casserole. Sprinkle with reserved cheese. Bake uncovered in 375°F oven 25 minutes or until lightly browned. This can be prepared ahead of time and kept refrigerated until you are ready to bake. Add 5-7 minutes to the cooking time if cold. 

Monika's Baked Alfredo Mac & Cheese

• 2 tbsp butter 
• 1 small onion- chopped
• 1 cup crimini (baby portabella mushrooms)- chopped
• 2 tbsp cornstarch
• 1 tsp salt
• 1/2 tsp dry mustard
• 1/4 tsp pepper
• 2-1/2 cups milk
• 2 cups (8 oz) shredded Italian mix cheese
• 8 oz whole wheat elbow shaped macaroni (about 2 cups), cooked until just under al dente
• 1 big handful of baby spinach
• 1 cup Panko bread crumbs (Japanese style breadcrumbs)

In a large stock pot melt butter over medium heat with the onions and the salt, dry mustard and pepper.  Cook over medium low heat until the onions become translucent.  Whisk in the corn starch slowly so that it combines with the butter without becoming lumpy.  Cook for about a minute once all the corn starch has been added.  Whisk in the milk at about 1/2 a cup at a time so that the roux does not clump up. 

Stirring constantly, bring to a boil over medium-high heat and boil 1 minute or until sauce thickens. Remove from heat. Stir in 1-3/4 cup cheese until melted. Add elbows and spinach and stir to combine everything. Pour into greased 2-quart casserole. Toss reserved cheese and bread crumbs together in a bowl.  Sprinkle the casserole dish with the cheese and breadcrumb mix. 

Bake uncovered in 375°F oven 25 minutes or until lightly browned. This can be prepared ahead of time and kept refrigerated until you are ready to bake. Add 5-7 minutes to the cooking time if cold. 

Up close and personal