mac and cheese

All posts tagged mac and cheese

MacAndCheesePoint of order.  Yes, I skipped a night last night.  My fault.  But I’m back and blogging away, this time with

Macaroni and Cheese with Tuna Fish

Let me start off by saying that I despise this dish.  Yeah, I know, I should keep it positive, but seriously, bleck.  And I mean bleck from the bottom of my heart.

However, my son loves the stuff, which as far as I am concerned, is as good a reason as any for a paternity test.

With that aside, you might be wondering how healthy mac and cheese with tuna fish can be.  It’s a fair question.  A lot of mac and cheese comes from a box and tuna is pretty high in mercury.  Also, unbleached flour isn’t exactly fantastic for kids.  Plus, there’s a lot of cream and butter in mac and cheese and that’s not so good.  And if you are wondering all that, you have a lot of nerve.

Still, I have solutions to all of these issues.

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Mac and Cheese Muffins with Cabot CheeseWell, we’re past the halfway point of the 8 Days of Cabot, but we go not slow down in us!  I hope you’re hungry for more Cabot Creamery Collective cheese on this Fat Tuesday because we’ve taken a classic cheese dish and made it into something extraordinary.  So if you’re needing a little Mardi Gras pick me up, you definitely have to try:

Mac and Cheese “Muffins”

Like so many cheese dishes, this one was inspired by Mrs. Well Done, who is the cheese lover in the house.  Back during unResolution month, I made seven cheese mac and cheese which she pretty much devoured.  But something stuck with me.  Between mouthfuls of mac and cheese, her comment was that she liked the crusty parts around the edge of the plan best.

This got me thinking…what if it was all crust?  Or at least mostly crust?  Could that possibly rock the mac and cheese experience any more?  What if I threw in some Cabot Extra Sharp cheddar?

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The assault on good eating, continues, this time in a post inspired by my friends Daniel Perez at Highmoon Media Grace Piper at Fearless Cooking, MissBHavens at missbehavens (whose recipes are equally good at ripping apart New Year’s Resolutions), and Sean Paul Ellis at losesome.blogspot.com.

Today, we are going to rock yours senses with seven cheese mac.  Why seven cheeses?

Because a mere 3 or 5 or 6 cheeses, just would not do, now would it?  We don’t do anything halfway at BlogWellDone.

Seven Cheese Mac and Cheese

First, a moment of your time.  Before we get into the recipe, there is some debate over the type of macaroni to use in any mac and cheese, no many if uses a paltry one type of cheese or amazing seven.

Conventional wisdom says use elbow macaroni, which is all fine and well and good.  However, I like spirals.  My friend Joy turned me on to them when she made mac and cheese.  When she first told me she used spirals, I scoffed, like the good food snob I am.

However, after tasting them, I was forced to agree they have a better texture and they hold more cheese. So, I say use spirals if you have them.

Oh, and angel hair noodles, for the record, are right out.

Making the Mac and Cheese

This is really pretty simple.  The key to getting it right is making sure the noodles are undercooked.

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