Mac and Cheese 3

1

In preparation for the big snow, I decided to have another go at macaroni and cheese. As I’ve said before, I have odd intolerances that result in a hybrid of dairy/not-dairy whenever I recreate this classic dish.

Here are my previous attempts: 1) is a crockpot version that was my first serious attempt at homemade mac. 2) is a baked version that came straight from a book, and provided some very loose inspiration for this third attempt, which is my original baked creation.

 

Mac & Cheese 3:

Ingredients

1 stick Aged Cheddar

1 ball Mozzarella

3 slices American cheese

1 handful pre-shredded “Mexican blend” cheese

1 slice Pecorino Romano from the block, about 2″ x 3″ x 1/2″

Table Parmesan from the shaker (about a teaspoon)

1 cup fat free Greek yogurt

A splash of rice milk

A box of pasta, I used tiny shells

2 3/4 stick of butter

Bread crumbs-about a tablespoon

Fancy Cracker crumbs- about a teaspoon

Dijon Mustard

 

Tools:

Casserole dish large enough to fit everything

Large metal bowl (conducts heat)

Large spoon

Small measuring spoons

Mini-chopper

Knife & cutting board

Spatula to serve

Lid or plastic wrap to store

Butter spray

Microwave & microwave-safe small bowl

 

Method:

For the mac base, I…

Set the oven to 350F

Sprayed the casserole dish & set it aside

Boiled the pasta water & added pasta when ready (followed box instructions)

Cut the cheddar into blocks, then pulsed them in the mini-chopper

Dropped the cheddar into the bowl

Diced the mozzarella & added to bowl

Tore the American cheese & added to bowl

Diced the Pecorino & added to bowl

Melted butter in micro-safe bowl in microwave, about 35 seconds

Added a tablespoon of mustard (was a bit too much for me, fyi)

Poured butter into bowl with cheeses

Added yogurt, then a splash of rice milk

Drained pasta

Poured pasta into bowl

Stirred

Filled casserole dish & packed down

 

For the crust, I…

Sprinkled the fancy cracker crumbs over the top of the cheesy pasta

Then sprinkled the bread crumbs on top of the mixture

Then added a layer of “Mexican shredded cheese”

Then sprinkled Parmesan on top of that

 

Baking:

I baked it for about 45 minutes, checking after the first 30

 

Serving:

Obviously, it’s best if you can wait a little bit for it to set, but I ate the first portion almost immediately. I use a flat spatula to portion it out into card-deck shaped pieces… although the depth is about 2 packs!

 

Storing:

Then, I just put plastic wrap over the casserole dish, wait for it to cool down, and keep it in the fridge. I usually finish in about a week. I wouldn’t recommend keeping it past that.

 

Enjoy! πŸ™‚

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3 thoughts on “Mac and Cheese 3

  1. Oh my goddess! You’ve just made me hungry you evil bastardess! πŸ˜‰ Mac and cheese is not on my diet!!!!! But oh, this sounds so yummy! You bad blog postress you! πŸ˜‰

    • Lol, I think a bastardess is technically a b*tch πŸ˜‰ But this recipe is one of my faves on the blog, and definitely my fave mac & cheese of the three I posted.

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