Finding Comfort in Cornbread Convenience.

 

Deep Fried Chicken Tenderloins with Honey Mustard Sauce, Garlic Baby Potatoes, Sweet Corn Casserole.

Whether seeing recipes online, reading through a myriad of cookbooks, or finding a product at the supermarket, I am always looking for something new to cook or bake.  During the 2024 holiday season, I discovered a new product from frozen food diva, Marie Callender, Sweet Corn Casserole.  The description is, “Indulge in sweet whole corn kernels in a creamy cornmeal batter with a touch of cheese for a quick and convenient casserole with homemade taste you'll want to savor.”  This product can be eaten alone, or as a side dish, with 2-4 servings dependent on how much is spooned out.

At home, the product was prepared according to package directions, using the oven method, as I am not very keen on microwave cooking. Why? Personally, I have found cooked, or “baked”, dishes, have unpredictable results, as the microwave simply does not cook evenly throughout. Anyway, after 20 minutes, I pulled the oven proof dish out, stirred the ingredients and then waited.  What did I get?  Soup, yes, a soupy mixture of very little corn kernels and barely noticeable cornbread around the rim.  What the…?  Read the directions again, and I had done them correctly, but this looked nothing like the photo on the box.  How do I fix this?  I opened and added a can of whole kernel corn, put the dish back in the oven for another 20 minutes, and wallah…sweet corn casserole.  It was tasty, a consistency similar to very firm mashed potatoes, and, of course, now loaded with corn.

Overall, though, I was very disappointed with the experience, and needed to know how to make the dish myself.  First, I found hundreds of references to Paula Dean, as she is the queen of southern cooking, and here is her recipe.

Paula Deen's Corn Casserole

Ingredients:

14.75 oz. creamed corn

15.25 oz. whole kernel sweet corn, drained

8.5 oz. Jiffy corn muffin mix

8 oz. sour cream

1 stick butter, melted

1 cup cheddar cheese, shredded

Instructions:

Preheat oven to 350 degrees.

In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn.

Pour into a greased 9 x 13 casserole dish or 10-inch cast iron skillet.

Bake uncovered for 45 minutes.

Top with shredded cheddar. Bake for an additional 10-15 minutes, until the top begins to brown.

Let stand for 5 minutes prior to serving.

Servings: 6 (those must be whopping sized servings!)

Reviews varied from worse to best thing ever, so I decided to do a bit more digging about this dish.  Sweet corn casserole is known by a variety of names: corn pone, spoon bread, corn pudding, and hoppy glop.  It originated with the Native Americans of the south who added ash to the cooking process of corn with water.  The ash would soften the corn by breaking down the cellular walls, allowing more water to penetrate. The name “corn pone” likely came from one of these Native words, apan, oppone or supawn which translate to “baked”, since the mixture would be baked on hot coals to form a cake.  As explorers and settlers came to the east coast of the New World, ingredients, such as butter, sugar and flour, were introduced to the mixture.

Being an explorer of foods myself, I eventually came up with a recipe that hit the spots of sweet, tangy and savory.  During these last weeks of frigid weather, a warm bowl heated the hands, while the casserole heated the body from the inside-out.  Since my hubby ended up eating most of this casserole, I would rightly say that I must have done it correctly.

 

Sweet Corn Casserole (I did it my way…. sing it Frankie!)

Ingredients:

2 cups plain cornbread mix

1 (14.75 oz.) can cream style corn

1 (15.25 oz.) can whole kernel corn, drained

½ cup butter, melted

2 Tbsp. honey

1 cup sour cream

1 cup sharp cheddar cheese, shredded

 

Preparation:

Preheat oven to 350F, and butter inside of a 2-quart casserole dish.  Stir together all ingredients and spoon into the dish.  Bake for 45-55 minutes; or until top is golden brown.  If desired, spread more shredded cheese over top and leave dish in oven for two minutes to allow melting.

 

Remove from oven, let rest for five minutes before serving.

Makes 12 servings.

 

 

 

But wait, I found another cornbread convenience trick that surprised even me.  I recently purchased a cornbread from the local market which was simply delicious.  It was moist, did not fall apart when using a fork, honey sweet and one of the best I have ever tried.  Reading the ingredient label, I found “cake mix” as one of the main ingredients.  Huh? Cake Mix?  Yes folks, I have found another baked good that has cake mix as one of its main ingredients.  Researching recipes, several food bloggers stated that this was a trick used by many a restaurant that served cornbread as a side.  Not only does it stretch the recipe, but it makes the cake less dry and crumbly, allowing for softened butter to spread on more easily and smoothly.

Here is a basic recipe that can be played with.  Like cornbread with cheddar cheese, honey, or chopped jalapenos?  Add them!  it is your creation, so have fun playing.

 

Cake Mix Cornbread

 

Ingredients:

1 (15.25 oz.) box yellow cake mix (with or without pudding, both work)

1 cup plus 2 Tbsp. cornbread mix

1/2 cup milk

4 large eggs

1/3 cup vegetable oil

1 cup warm water

Preparation:

Preheat oven to 350 F.  Butter, or use butter flavored nonstick spray, in a 9x13 baking pan, or 2-8-inch round baking pans

Whisk cake mix and corn bread mix together in a large bowl to smooth out any lumps.  Add remaining ingredients and whisk well to combine.

Pour into baking pan(s); bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool in pan.  With the round cake pans, there will be 8 servings.  Depending on how the cake, in the 9x13 pan, is cut, there could be up to 15 servings.

Note: If high altitude, check cake mix box for any additions to the cake mix, such as flour.

Mary Cokenour

 

 

 

 

 

Edible and Healthy Spears.

Before the internet and cable/satellite television, home cooks found out about new recipes, food products, growing and harvesting of fresh fruits, vegetables and herbs by only a few sources.  Cooking and gardening books/magazines at a local bookstore (oh, the smell and feel of a real book’s pristine pages), shows featured on PBS, newspaper columns and featured articles, advice from friends, family and neighbors, or a shop which was dedicated to one or the other.  Now, by the click of a mouse, or the swipe of a finger across a screen, the world has become everyone’s oyster; or, in my case, salmon and asparagus.

Facebook features pages and pages on the topics of cooking and gardening.  Posts are constantly being shared, and shared again, so it is no wonder they pop up on a newsfeed.  One such post was about salmon and asparagus, baked together within an aluminum foil pouch.  I have cooked with aluminum foil pouches before, but not ever considered the combination of these two items. 

Normally, with salmon, I have seared it in a hot skillet; grilled on a hot barbecue rack; baked in an oven.  Typical seasonings or sauces would be teriyaki, butter, lemon and dill; oh heavens, not all at the same time!  This new recipe though did combine butter with lemon, and I was curious as to how that would turn out; a sort of piccata perhaps?

Teriyaki Salmon, Fried Rice, Asparsgus

Then there was cooking the asparagus with the salmon, how would these two distinct ingredients influence each other?  When it comes to asparagus, adding it as a main ingredient to quiche is a favorite.  Sautéing it with butter and toasted almonds makes a delicious side dish; or a main dish when featured in a savory omelet.

Then it happened, an advertisement appeared for Muhlestein Greenhouse (217 East 300 South, Monticello, UT, 84535; (435) 587-2704) for asparagus crowns at only $2 each!  How appropriate that I was attempting a new asparagus related recipe, and looking to start a new vegetable garden this year as well.

Asparagus Crowns and Roots; soak in water until reading for planting.

Asparagus, tall and usually green (there are also white and purple varieties), a bit woodsy at the base, and so tender to eat when picked early.  The spears are actually the leaves of the plant, and become more fibrous as they are left to grow.  The spaced out triangular sections which look like leaves eventually grow out lovely feather-like branches that will flower.  Pollen bearing flowers are male, while fruit bearing are female, but the crown is how this vegetable becomes king, or queen.  Underground, the root system can spread up to six feet; above ground is three feet; so plant those crowns with room to spare.

Asparagus loves sunlight (8 hours/day), and well-drained soil, so pick an area in the garden that will obtain both.  Regular watering is 1 to 2 inches of water/week during its first two growing seasons; older plants about 1 inch/week.  While dappled sunlight will still allow growth, it will not be as profuse as with full sunlight.

There are many health benefits to asparagus; low in calories, nutrient rich in fiber, folate, potassium, iron, and vitamins A, C and K; weight loss, improved digestion, healthy pregnancy outcomes and lower blood pressure.  Unless allergic, a person could eat asparagus on a daily basis, however, there is a foul side effect to doing that.  The creation of asparagusic acid occurs within 15-30 minutes after consumption.  As the digestive process continues, sulfur compounds are released, then expelled during urination.  So, the usual rule of thumb applies to this vegetable as well, “eat within moderation”; or wear a gas mask while peeing.

Now to the recipe which was easy to make, and born from it was a new side dish as well.  When it came to taste, my husband thought it was quite delicious, and enjoyed the combination of vegetable stock, garlic, butter and lemon.  Me?  Not so much, and I believe it was the garlic that turned me off.  Do not go by our likes/dislikes, try it out; it is your pallet, so create! The use of the aluminum foil was a typical Reynold’s Wrap commercial; easy, and basically, minimal cleanup.

Ah, timing.  Cooked together, 15 minutes, at 425F, will give a fully cooked and moist salmon portion; the asparagus will be tender, yet still maintain a slight bite, aka al dente.  However, if cooking the asparagus alone, 10 minutes for al dente; 15 minutes will make the spears very soft.  Now the very soft version is not a bad thing, especially if wanting to create a “nest”, place a cooked protein within, and wallah…haute cuisine!

Another hint to make this dish more wow; instead of using broth, use Knorr Concentrated Stock; each container equals the two tablespoons needed.  The hot sauce in the recipe?  Definitely optional.

 

Baked Salmon in Foil with Asparagus and Garlic Lemon Butter Sauce

(Homemade Recipes: https://www.facebook.com/groups/714953342604517/)

 Ingredients:

2 salmon fillets

2 tablespoons vegetable broth or chicken broth 

1 1/2 tablespoon fresh lemon juice, or to taste

1 tablespoon of your favorite hot sauce  

4 teaspoons minced garlic (4 cloves)

Salt and fresh ground black pepper, to taste

3-4 tablespoons butter, diced into small cubes (or ghee)

2 tablespoons fresh chopped parsley or cilantro

1 lb. (450g) medium-thick asparagus, woody ends trimmed

 

Directions:

To prepare the oven-baked salmon in foil packs: Preheat your oven to 425ºF (220ºC). Cut 2 sheets of 14 by 12-inch (35 x 30 cm) heavy-duty aluminum foil then lay each piece separately on the countertop. In a small bowl, combine the ingredients for the garlic butter sauce: broth, lemon juice, and hot sauce.

Season both sides of the salmon fillets with salt and pepper and divide salmon onto the aluminum foil near the center then place trimmed asparagus to one side of the salmon, following the long direction of the foil.

You can adjust salmon fillets seasoning with more salt and pepper, then sprinkle garlic on top. Drizzle the garlic butter sauce generously over the salmon fillets and asparagus.

Divide butter pieces evenly among the foil packets, layering them over the salmon fillet and asparagus.

 

Wrap salmon foil packets in and crimp edges together then wrap ends up. Don’t wrap too tight – keep a little extra space inside for heat to circulate. Transfer the salmon foil packs to a baking sheet and bake salmon in the oven, sealed side upward until salmon has cooked through, about 9 – 12 minutes. Carefully unwrap the baked salmon in foil packets then drizzle with more lemon juice and garnish with fresh parsley or cilantro and a slice of lemon.  

 

…and my side dish.

Asparagus Side Dish Only (Perfect with Teriyaki Salmon too!)

 Ingredients:

1 lb. asparagus, woody ends trimmed

2 tablespoons vegetable broth or chicken broth (or Knorr concentrated stock, 1 container)

2 Tbsp. butter

1 Tbsp. minced garlic

¼ tsp. ground black pepper

1 tsp. lemon juice

Bend Asparagus

Will Snap Apart Before Woody Section

Ready for Cooking

Preparation:

Preheat oven to 425F.

Place long sheet (double length of asparagus) aluminum foil onto pan.  Place asparagus long ways on sheet. Put broth, butter, garlic and pepper into small bowl; microwave for 30 seconds.  Add lemon juice and mix thoroughly.  Pour over asparagus.

Fold foil over asparagus and seal sides.  Bake in oven for 20 minutes, or 15 minutes for al dente.

 Remove from foil; place on serving platter.

 Makes 4 servings.

*Option: French green beans aka Haricots Verts

Mary Cokenour

Original Recipe That Starbucks Copycatted.

Back in 1985, a coffee cake recipe came out in a woman's magazine "Woman's Day", "Good Housekeeping", "Better Homes and Gardens"; I don't know which one.  A friend, at that time, had made the recipe, the cake was delicious, so she passed the recipe on to me.  Somewhere in my many, many handwritten recipes books is the recipe, but I was too lazy to wade through all the paper.  So, I went online to see if anyone had posted the recipe somewhere; I found many versions, but not the one I truly wanted. 

Then I noticed "Copycat of Starbucks Coffee Cake", clicked on the link and there was the recipe I'd always used; but with two minor changes.  See, when it comes to recipes, you can make someone else's recipe your own by simply changing two ingredients; so Starbucks used sugar instead of brown sugar, and added a sprinkling of powdered sugar.  Or so I think they did, since this is a copycat recipe, so the blogger basically thinks this is how it's made.  The blog is "Your Homebased Mom", and here is the link to her recipe: http://www.yourhomebasedmom.com/copycat-recipe-starbucks-coffee-cake/.

I made the appropriate changes, typed the recipe up on the computer, and now I have it in a more convenient place.  I made four cakes and the one mistake I made is to forget I live in a high altitude location (7100 feet above sea level), so forgot to add extra flour, and reduce the oil, to the cake mix.  The cake batter bubbled over the topping and was tacky on top of three of the four cakes; but they were still delicious.  Well at least I hope they were; I gave those away, but I haven't heard any complaints, or they're just being nice.

Anyway, here is the original recipe from 1985, so now you can copy me instead of Starbucks.  Of course to get the four cakes, I doubled up on the recipe; and used 8" x 8" aluminum pans; instead of two 9" x 13" ones; easier to give away that way.  By the way, at that time, moist cake mixes were just coming onto the market, so this recipe called for those original "non-premoistened" mixes.  Women began adding extra ingredients such as buttermilk, yogurt or sour cream to get the cake to be moister and richer.  No need for that now!

Coffee Cake Made From Cake Mix

Ingredients:

1 box yellow, moist cake mix (plus ingredients on back of box)

2 sticks cold, salted butter, softened
2¼ cups flour
1½ Tbsp. cinnamon
1¾ cups brown sugar
1½ Tbsp. vanilla

Preparation:

Preheat oven to 350, spray 9 x 13 pan with non-stick spray.

Prepare cake mix in large bowl according to directions on box; pour batter into pan.  Bake at 350 for 15 minutes; batter will still be liquid.

While cake is baking, prepare crumb topping; in large bowl combine butter, flour, cinnamon, brown sugar and vanilla until all crumbly (use pastry cutter or hands).

 

Add remaining ingredients to softened butter.

Use hands to work ingredients together.

Cinnamon streusel topping.

 

15 minutes, batter is giggly, so be careful removing from oven.

Immediately after cake is removed from oven, break crumb topping into marble size pieces with fingers, sprinkling over top.  Put back in oven and bake an additional 15-20 minutes;  topping will begin to look less wet, toothpick inserted into cake will come out clean.   Let cool before cutting into squares.

Add the crumble topping.

This one came out perfect, the other three weren't so pretty.

 

(Note: for high altitude baking, add 1/3 cup flour, reduce oil from 1/3 cup to ¼ cup in cake batter preparation) 

 

Makes 12 Servings.

Mary Cokenour

September 1985 (original date I began using this recipe)

 

Utahns’ Love of Dessert Salads - Part One

If you are a resident of, or frequent visitor to, Utah, something you will experience at meals are dessert salads.  What exactly are dessert salads?  Side dishes made with Jell-O (gelatin and/or pudding), whipped toppings, fruits, vegetables, mayonnaise, sour cream, even pasta. These salads are served at buffets, in cafeterias, potlucks, parties; basically any type of gathering where food will be served, even funerals. Easy to be prepared ahead of time, holding up well during transportation; even though there are sweet ingredients, these dishes are classified more as salads, but make great desserts as well.  Hence, the term, “dessert salad”.

Now I’ve read in personal stories, and heard personal tales, of Jell-O being the number one “food group”, not just for Utahns, but for Mormons in general.  It is not unusual for every good Mormon woman to have, in her recipe book, at minimum, ten Jell-O based recipes.  I am definitely not sure of the truth of this, so did some historical digging about Jell-O.  In 1845, industrialist, Peter Cooper (built the first American steam powered locomotive, The Tom Thumb) invented a powdered gelatin.  However, 1897 saw New Yorker (yay NY!) cough syrup manufacturer, Pearle Bixby Wait, trademark a gelatin product he and his wife, May, called “Jell-O”.  They added fruit flavoring to granulated gelatin and sugar; and a new dessert was given life.

In 2001, Jell-O was designated, by Utah Legislature, the number one snack food of the state; our tax dollars at work!  However, media food analysts found very little mention of the product between 1969 and 1988; in fact, it was written that Lutherans were the biggest lovers of Jell-O.  That changed in 1997 when Kraft Foods introduced “Jell-O Jigglers” to the market; sales figures revealed Salt Lake City to have the highest per-capita Jell-O consumption.  At that time, comedian Bill Cosby was the spokesperson for the much loved product and stated to the 2001 Utah Legislature, “I believe the reason people in Utah love Jell-O is that the snack is perfect for families -- and the people of Utah are all about family.”  …and this is how we get to the first sentence of this current paragraph.

The recipe I am giving you is for “Pretzel Salad”, a combination of fruit laden Jell-O with cream cheesy decadence over buttery, crunchy pretzels.  Actually, I will be doing the story about Dessert Salads in several parts to show the variations; and who knows, you might be serving a new creation at your next get-together.

 

 

Pretzel Salad

(This is a three step process of ingredients plus directions)

 

Step One:

Ingredients:

2 cups crushed, salted pretzels
¼ cup sugar
1 (8 Tbsp.) stick butter, melted

Preparation:

Preheat oven to 350'F.

Combine pretzels, sugar and butter together; press into the bottom of a 9” x13” glass baking dish.  Bake for 10 minutes, remove from oven and cool completely.

 

 

Step Two:

Ingredients:

1 (8 oz.) package cream cheese

1 cup sugar
1 (8 oz.) container of original Cool Whip

Preparation:

Combined the cream cheese with sugar; whip until smooth; fold in the Cool Whip. Spread this mixture evenly over the top of cooled pretzel crust, and seal all the edges.  Place in refrigerator for a half hour to slightly firm up.

 

 

Step Three:

Ingredients:

1 (6 oz.) box of strawberry Jell-O

2 cups boiling water
2 (16 oz.) bags of frozen strawberries

Preparation:

Combine the Jell-O and water; stir until gelatin is dissolved; add in the frozen strawberries and allow to thicken slightly.  Pour mixture over the cream cheese layer; spread out berries if necessary.  Cover baking dish with plastic wrap and refrigerate a minimum of four hours if serving the same day; or overnight if serving the next day.

 

 

Makes 10 to 12 servings.

Note: This recipe can be created with other berry Jell-O flavors with accompanying berries such as raspberry, blackberry, cherry or blueberry.

 

Mary Cokenour

Semi-Homemade Apple Pie.

As I keep stating, I'm not much on baking as I don't like to do all that precise measuring. Whenever I've made a fruit pie in the past, I used the canned stuff; I know, shocking!  When I received six large Granny Smith apples in my last Bountiful Basket pack, I simply stared at them.  They're too tart, in my opinion, for eating as is, so I've always used them in some type of cooking recipe.  This time I was going to be brave and bake them, but the decision was , "Apple Dumplings or Apple Pie"?

I don't make my own pie crust which is what I would need for either recipe.  Off to the local market I went to get refrigerated pie crusts, but the Marie Callender deep dish pie shells were on sale too; so apple pie it was.  Now how to put the pie together?  Well, I've always enjoyed watching baking shows, have several books on baking; as always, I was going to wing it. 

Surprise!  My little adventure came out a delicious success.  The apples were neither too soft, or too firm; they had just the right scrunch.  The butter melted and combined with the brown sugar, cinnamon and nutmeg to make a rich, fragrant sauce that, again, was neither too thin, or too gooey.  Goldilocks would have been so awesomely proud of my creation.

Apple Pie

(Recipe makes two pies)

 

Ingredients:

6 large Granny Smith apples

2 qts. cold water
2 Tbsp. fresh lemon juice
1 cup brown sugar
1 Tbsp. cinnamon
1 Tbsp. nutmeg
2- deep dish (9 inch) pie shells
1 package refrigerated pie crusts
8 Tbsp. butter

 

Preparation:

Preheat oven to 425F.

 

Core, peel and slice apples into ¼ inch slices; place in a large plastic bowl, cover with water and add in lemon juice.

 

 

 

In a small bowl, mix together brown sugar, cinnamon and nutmeg.  Cut each tablespoon of butter into quarters.

 

 

 

 

 

 

 

 

Into each pie shell, place ¼ of the apple slices; use a strainer to remove from the water and shake excess off.  Sprinkle ¼ cup of the brown sugar mixture over the slices; dot with eight quarter pieces of butter.  Repeat each layer – apple slices, brown sugar mixture, butter.

 

 

 

 

 

 

Top with pie crust and pinch the excess around the edge; with the tip of a knife, pierce the crust 9 to 12 times.

 

 

Place a piece of aluminum foil on the oven rack; center pie on top of foil to catch any dripping.  Bake for 45 – 50 minutes; until pie crust is a golden brown.

 

Mary Cokenour

Any Season is Turkey Time.

The Thanksgiving holiday in the United States usually means it's time for a roasted turkey and stuffing; so much work and eaten in so little time. Prices in the markets go sky high for whole turkeys, or turkey breasts; days after, the same markets practically give them away. That was the case for a twelve pound whole turkey I purchased the day after Thanksgiving. While others jammed department stores for half price on televisions, cameras or whatever they desired; I was buying a frozen turkey for half the price and into the freezer it went for future use.

Finally, it was time to get the turkey out, defrost it and create; I decided to finally try the brine technique, roast and see what the difference would be from my usual sage leaves under the skin, roast and baste with butter method. I made a mixture of 1 cup each of kosher salt and sugar to which I added 2 tablespoons each of dried sage, thyme and celery seed, and 1 teaspoon ground black pepper. I placed the turkey (insides removed) in an extra large, plastic mixing bowl (yes, it fit perfectly) and smeared the mixture inside and outside; any excess was put into the bowl. Next I covered the turkey with cold water, covered the bowl with plastic wrap and put it into the refrigerator for a 12 hour nap. Sounds almost like sending the poor little bird for a spa treatment before sending it to the oven.

Next day, the oven was preheated to 325F; 8 tablespoons of melted butter was combined with 4 tablespoons of olive oil and a 1/2 teaspoon of garlic powder in a small bowl.  The large roasting pan, with rack, was sprayed with nonstick spray; 2 cups of chicken stock plus 2 cups water added to the pan.  The turkey removed from the plastic bowl, placed on the rack and liberally basted with all of the butter/oil mixture.  I covered the bird with aluminum foil and in the oven it went for 3 hours.  After uncovering the bird, I gave it a good soaking of the liquid in the bottom of the pan; back into the oven for two more hours; a good basting every 45 minutes though.

When the internal temperature, at the thickest part, reached 180F, it was time for the bird to come out.  I let it rest on the rack for 15 minutes before moving it to a platter; the liquid in the pan would become gravy later on.  So, what did I think of the brining method?  The turkey was very moist, tender and juicy; the skin crispy and delicate; actually I didn't taste much difference from my method.  I thought it was a lot more work for the same result; my husband, being out of town for work, hasn't tried it yet, but the legs and wings are in the freezer waiting for him.  I took most of the white meat, portioned it out into freezer bags for use in recipes; one of which I will post next time.

The point of all this is, don't ever deny yourself something you enjoy to eat just because it is not a particular holiday. 

Mary Cokenour

Macaroni and Cheese That Even Paula Deen Would Envy.

Even though I make a mean Macaroni and Cheese, I'm always trying to improve my own dishes. Most of the time it's to impress my husband, Roy, who is a hard working man and a most excellent husband indeed. To surprise him after a long stint at work, I decided to make one of his all time favorites, Beef Brisket, but what side to go with it was the question. Something that would complement the beef, mix well with the spices of the rub and the barbecue sauce I added onto the meat afterwards, something rich and satisfying; nothing else would do, but homemade macaroni and cheese.

Now I named this version of my mac n' cheese "Heart Attack Mac n' Cheese" for a very good reason; anyone who tried it out said, "Eat this mac n' cheese everyday, and you'll end up having a heart attack!"  Oh they loved it for sure, but once they learned what the ingredients were, out came the statement.  I used a friend as a guinea pig, who shared some with her son; she asked if there was anyway she could get more.  I considered that request a great complement in itself, so of course gave her another container full.  The amount you get from the recipe I'm going to post is enough to share with lots of folks.  By the way, I break a rule on making the Roux by not using equal parts fat with flour, but once you taste this, forgiveness is easily given.  One more thing, as I'm making the sauce I'm also cooking up the elbow macaroni; that way it all comes together piping hot and fresh.

Ready for a heart attack?

Heart Attack Mac n' Cheese

 

Ingredients:

16 Tbsp salted butter
1 cup flour
1 tsp ground black pepper
1 Tbsp fine sea salt
1 tsp paprika
4 cups heavy cream
1 cup milk
1 cup shredded Monterey Jack cheese
1 cup crumbled goat cheese
2 cups shredded, extra sharp Cheddar cheese
6 cups cooked large elbow macaroni

Preparation:

In a large saucepan, melt the butter on medium-high heat (make sure to watch and not let burn or brown); begin whisking in the flour until well incorporated.  Continue whisking for five minutes as the roux begins to turn a golden color.  Add in the black pepper, sea salt, paprika, heavy cream and milk; bring to a boil. 





Immediately add in the Monterey Jack cheese and begin whisking until smooth; add in the goat cheese, whisk until smooth; repeat with the Cheddar cheese, but one cup at a time.

If you took my advice and cooked the macaroni while making the sauce, drain it, but put it back into the pot it was cooked in.  Once you begin adding the cheese sauce, the heat from the pot will keep it from clotting around the drained pasta.

 

 

 

Mix it all together gently; you don't want to smash or break apart the macaroni.  Now serve it up and enjoy; and we found out that even eaten cold, it was delectable!  Servings?  Good question and I'm going to estimate 12 to 16; while I could only eat a half cup before going into "this is so good!!!" shock, Roy was able to eat a whole cup full and still want more.


I made fried chicken a couple of days later, and you guessed it, this was a perfect side dish.  Enjoy!

Mary Cokenour