A Very SPECIAL Mac 'n Cheese

Our Favorite Dish of Mac'n Cheese.  

When our family gets together, we look forward to grandson Philip treating us to his speciality. When I requested his recipe for publication, he sent as I have it posted. You will love it.  I am posting his reply and recipe.

Hey Grandma, I don’t really have a set recipe, I adjust it as I go/see fit but below is the general idea.  

Don't you just love it?  I do!

Ingredients:
1 box of pasta (any shape)
6 tablespoons butter
1/4 cup flour
8oz half/half
24oz 2% milk
8oz White Cheddar
8oz Cheddar Sharp Cheddar
6oz Gruyère
4oz Mozzarella
Salt, pepper, onion powder, garlic powder to taste
2 teaspoons of ground yellow mustard powder
1 teaspoon of Cayenne pepper

Save about 1/4 of the shredded cheese to top the Mac n Cheese for a crispy crust. Breadcrumbs optional

Directions:

Cook the pasta to the point of 3/4 doneness.  Drain pasta and return to pan, add butter to melt.

Make a roux with 1/4 cup flour and adding milk stirring as you add to prevent lumps.  Add cheese and spices to create the sauce stirring well over low flame to prevent burning.

Combine pasta and sauce.  Pour into in a baking dish which you have buttered bottom and sides.  Sprinkle reserved cheese on top.  Top with bread crumbs if using.

Creamy Cauliflower With Cheese And Bacon

Creamy Cauliflower With Cheese and Bacon

Fabulous side dish worthy of company! So simple, yet so very tasty. This is a pretty side dish with plenty of lovely color.

Ingredients:

4 cups cauliflower florets (1 L)

Cheese Sauce

4 oz cream cheese (125 g)

2/3 cup (150 ml) Monterey or Cheddar cheese

3 tbsp butter (45 mL)
1/3 cup low-carb milk, almond milk OR (75 mL) whipping cream
1 tbsp water (15 mL)
1/4 tsp salt, OR to taste (1 mL)

1/8 tsp white pepper (0.5 mL)

Directions:

In nonstick pan or pot, combine cream cheese, butter, low-carb milk, OR whipping cream, water, salt and white pepper.  Whisk occasionally.  Stir in Cheddar cheese until it melts and sauce is smooth.  Add extra water if necessary 1 tablespoon (15 mL) at a time.

Topping:

2/3 cup grated sharp Cheddar cheese (150 mL)

4 slices cooked bacon, chopped

2 tbsp chopped, fresh parsley (30 mL) 

Directions

Preheat oven to 350°F (180°C).  

In pot boiling water, cook cauliflower until tender, or steam the cauliflower. Drain cauliflower well. On chopping board, chop cauliflower into smaller pieces.  

In large bowl, combine cauliflower and Cheese Sauce (see ingredient listing).  Place cauliflower in 2-qt (2 L) shallow casserole dish. 

Topping:  In small bowl combine 2/3  cup (150 mL) grated Cheddar cheese, bacon and parsley.  Sprinkle over the top of the cauliflower.

Bake about 15 minutes, or until slightly browned and bubbly.  You could put the casserole under the broiler for 2 minutes to brown the cauliflower a little more.

Yield:  6 servings

Beer Cheese

Beer Cheese Spread

Ingredients:
1 (12-ounce) bottle Pilsner beer
kosher salt, to taste
1 pound sharp cheddar cheese, grated
1 1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground white pepper
1/2 teaspoon garlic powder
1/2 teaspoon yellow mustard powder
1 garlic clove, grated
hot sauce to taste
sourdough, crackers, and radishes, to serve

Directions:

Start by warming the beer in a small pan with a pinch of salt.  Bring to a boil to flatten the beer, then set aside to cool.

Place the cheddar cheese in the bowl of a food processor or a blender.  With the motor running slowly pour in the beer.  Process until it is the consistency of hummus.  You probably will not need all of the beer.

Add the spices, garlic, mustard, and peppers and a plug of hot sauce.  It may seem loose but as it chills it will tighten up to a spread.

After an hour or so it will be ready to go.  It really is best after a day when the spices will have time to mellow.  It will keep refrigerated up to 2 weeks.

To serve, remove from the refrigerator 20 minutes prior to serving to take off some of the chill and spoon into a ramekin.  Serve with thick slices of toasted sourdough bread coated with olive oil, Ritz crackers, a few dill pickled radishes and some raw garlic cloves to rub on the toast.  Some cold beers are the recommended beverage.