Tuesday, June 1, 2010

Wednesday: Macaroni-and-cheese and Goaty Strawberry-Blueberry Salad

This is a childhood favorite dish for me. I never even had boxed mac and cheese until I came to California for college, and I was surprised most of my friends had never had the homemade version. My mom used to put tomato slices over the mac and cheese and then sprinkle bread crumbs on top. So yummy!

Macaroni and Cheese Recipe
8 servings
3 cups uncooked elbow macaroni
1/3 cup flour
2 2/3 cup low-fat milk
3/4 cup (3 oz) Swiss cheese, shredded
1/2 cup (2 oz) Parmesan cheese, grated
1/2 cup (2 oz) extra-sharp Cheddar cheese, grated
3/4 cup Gouda cheese, grated or 3 oz of light cream cheese 
1/4 tsp salt
2 slices of whole wheat bread (for the breadcrumbs)
1 TB butter, softened

1. Cook macaroni in boiling water for approximately 6-7 minutes. 
2. Preheat oven to 375* F. 
3. Lightly spoon flour into a measuring cup, level with knife. Place flour in large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat about 8 minutes until thick, stirring constantly. Add cheeses, cook 3 minutes, stirring frequently. Remove from heat, add macaroni and salt. 
4. Spoon mixture into a 2 quart casserole , coated with cooking spray. In a food processor, mix bread until they form bread crumbs. Combine breadcrumbs with butter. Sprinkle over macaroni mixture. Bake for 30 minutes or until bubbly. Serve with yummy salad. 

Strawberry-Blueberry Spinach Salad Recipe   
 4 servings
2 cups of baby spinach
6 strawberries, sliced
1/3 cup blueberries
1/4 roasted almonds, chopped
1 oz herb goat cheese, cut into small pieces

1. In a salad bowl, spinach with the rest of the ingredients. Serve with a Raspberry Vinaigrette or if you have a Trader Joe's near you...try the Cranberry Gorgonzola dressing in the refrigerated section. Yummy! This would make the perfect 4th of July salad with it's red, white and blue colors, don't you think?


Plan and Prep Ahead

Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner.

~Grate all the cheese ahead of time, and store in airtight container up to 24 hrs ahead of time until time of use.
~Make breadcrumbs, keep in airtight container.
~Chop strawberries and almonds for salad.


Who likes to CHANGE IT UP? 

~Replace your favorite cheese with the ones listed. 
~Add a little chopped parsley with the breadcrumbs on top for color
~Mix in 1/2-3/4 cup thawed peas and carrots into macaroni mixture.


1 comment:

jennifer Wilson said...

that sounds amazing, kristina! definitely going to be trying that one out soon.


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