Kitchenista: Mac and Cheese Revisited (Yet Again)

Patti — Wed, 11 Jul 2007 18:00:00 GMT

For awhile now, I've been pondering The Mac and Cheese Question. Between facing the truth about "natural" macaroni and cheese products, reading The Omnivore's Dilemma, and just a general consciousness-raising about food processing and production in general, I'm just not so crazy about putting a box of bright-orange noodles on the table and calling it lunch. Come wintertime I'm more than happy to undergo the process of making a big pan of baked mac from scratch, but my kids want their cheesy noodles year-round, and finding an alternative to the Blue Box (or the purple one) that's quick and easy, that both tastes good and is good, has been a trick: bechamel sauce takes time, grated cheese alone is too stringy. But I think I've got it now. Ladies and gents, your lunch is ready:

Mac & Cheese

Boil your choice of pasta according to the package directions (any shape that floats your boat, and may I suggest spinach-filled tortellini or ravioli?). When the pasta is cooked, drain it and return it to the pan. Then add a generous spoonful of plain yogurt—whole milk for the littlest diners or the skinny minis, reduced or nonfat for everyone else—and stir it up. Add your favorite grated cheese to your taste and stir until melted (thin with a little milk if necessary). If you like, add peas or other leftover vegetables, shredded chicken or chopped ham, or whatever your favorite mac and cheese add-ins might be (I'm a purist myself). This is definitely a meal that's ripe for child-participation, too.

Vegans and the lactose-intolerant need not despair, this works with soygurt and cheese substitutes. Try soy feta, it doesn't really melt but if you throw some chopped tomatoes in at the end, you'll have yourself a delicious Greek-ish flavor.

Is it really quick? As fast as making Kraft according to the package instructions if you use pre-grated cheese or do the grating while you wait for the pasta to cook. I timed it. And you can control where the ingredients come from, how they were manufactured, and what their fat and nutrient contents are. Gotta love being in control in some sense, even if you're serving up mac & cheese by request for the fourth day in a row.

Strollerderby : macaroni and cheese

Kitchenista: Mac and Cheese Revisited (Yet Again)