Mac and cheese recipes from Rachel Rae

Lauren and I love mac and cheese but I don't eat it often because of the endless low carb diets.  I'm going to try one of these recipes this weekend and see if I can get Lauren to like it.  One change I'm going to have to make is to use orange cheddar cheese.  I don't think that 5 year old Lauren would eat mac and cheese that wasn't orange.  And she likes broccoli but not cauliflower so we'll have to see.  

Since the pictures of the meals are not very pretty, I put this beautiful picture of Lauren to brighten the page!

Which mac and cheese recipe do you use for your grandkids who are mac and cheese lovers?

Cauliflower Mac 'n Cheese

Triple creamy cheeses with cauliflower make for a tasty make-ahead pasta bake that's easy to reheat.

by Rachael Ray | from Week in a Day | on 11/09/10 

INGREDIENTS
Salt 1 pound short cut pasta, such as macaroni, ziti or penne rigate, regular or whole wheat 1 tablespoon extra virgin olive oil (EVOO) 1 large head cauliflower 1 cup chicken stock 3 tablespoons butter 1 onion, finely chopped 4 cloves garlic, finely chopped 3 tablespoons flour About 2 1/2 cups whole milk Freshly ground black pepper Freshly grated nutmeg 3-4 sprigs fresh sage leaves, very thinly sliced 2 tablespoons Dijon mustard 1 cup sharp white cheddar cheese, divided 1 cup Gruyère cheese, divided 1 cup shredded Parmigiano Reggiano cheese, divided 1 small bundle watercress, washed and chopped
Serves 6

PREPARATION
Bring the water to a boil for the pasta. Salt the water and undercook the pasta by 2 minutes, about 5-6 minutes.
While the water comes to a boil, in a covered Dutch oven, heat the EVOO over medium to medium-high heat. Cut the core away from the cauliflower and set the head into the pot. Add 1 cup stock, cover and steam for 12-15 minutes, until tender. Remove and separate the cauliflower into florets. Discard the water from the pot.
Over medium heat in the same pot, melt the butter, then add the onion and garlic. Sauté for 3-4 minutes, until tender. Add in the flour and whisk for 1 minute. Whisk in the whole milk and season with salt, pepper, nutmeg and sage. When thickened, stir in the Dijon mustard and two-thirds of the combined cheeses.
Drain the pasta and add it to the cauliflower. Stir in the cheese sauce, transfer to baking dish and top with the remaining cheese. Cool completely and cover for a make-ahead meal.

Broccoli and Cauliflower Gratin Mac 'n Cheese

Garlic, chives, Dijon mustard, sour cream and extra sharp cheddar cheese are just the right ingredients to highlight the flavors of broccoli and cauliflower for this make-ahead mac 'n cheese.

by Rachael Ray | from Week in a Day | on 11/09/10 

Ingredients

• Salt
• 1 small head or bundle broccoli, trimmed into florets
• 1 small head cauliflower or half a large head, trimmed and cut into florets
• 1 pound whole wheat macaroni or penne or other short-cut pasta
• 2 cups sour cream or reduced fat sour cream
• 1 tablespoon Dijon mustard
• 1/3 cup chives, finely chopped
• 2 cloves garlic, peeled and grated or crushed into paste
• A few drops of hot sauce
• Freshly ground black pepper
• 2 1/2 cups grated extra-sharp cheddar cheese, divided

Serves 6

Preparation

Bring a large pot of water to a boil over medium heat. Salt the water and add the broccoli and cauliflower florets. Boil the vegetables for 5 minutes, then remove them with a spider or a strainer and drain. Add the pasta to the water and undercook by about 2 minutes, then drain.
Meanwhile, combine the sour cream in a large bowl along with the mustard, chives, garlic, hot sauce and salt and pepper, to taste. Add the pasta and cauliflower and two-thirds of the cheese. Stir to combine, then transfer to a casserole or baking dish and cover with the remaining cheese. Cool and chill for a make-ahead meal.
To heat and eat, place the casserole on baking sheet and bake it in the middle of a pre-heated 375°F oven until deeply golden and bubbly, about 40-45 minutes.

Helps with Menu Planning Requested by Angie

My youngest daughter just started back to work after having her first baby and asked for some help with meal planning.  I have been working on some suggestions but it is hard because I never did much planning for meals myself in all my working years.  Meals were usually a last minute quick thing.  Here is what I have come up with so far.  Please write comments or suggestions ASAP and I will add them to the post.  I have Pinterest board with cooking ideas and a 3-ring binder with recipes collected from family and friends throughout the years and now from cooking shows and the Internet.  Planning ahead is the key so here is what I have so far.

Goals are to make meal times easier by being prepared:  

• Look at recipes that you have or like; search cookbooks and Pinterest
• Crock Pot meals from Pinterest are a great idea, especially if you can bag the ingredients and then freeze them all in a bag so that it’s easy to take out and prepare. 
•  Make a monthly/ weekly list of probable meals; you can change it (don't feel bound by it) and you will have some left over for the next month.  But make sure that you use up your food in the freezer and have everything labeled plus a date.
• Make a list of ingredients and set a day to buy everything and sort it for the week/month.

1.  Ground Meat Ideas: beef, deer, turkey…

• Meatloaf – make 3 loaves for four servings; There are many recipes to make meatloaf.  For variety, use different ingredients.
• Picadillo – use Cristi’s Cuban recipe
• Or At the last minute brown ground round with salt, pepper, onion powder and garlic powder and any other spice, until just cooked and immediately serve on top of rice.

• Cook the ground meat as above, cool and put in containers or freezer bags for servings for 2 for: Spaguetti sauce, mock lasagna, tacos, quick shepherd’s pie and more.

2. Meat for stew or soup – cut your meat (I like to buy eye of round roast)and separate for 4 servings and freeze in a bag with sliced onions, and green peppers  or buy bag of the pre-cut vegetables and put the amount that you want in the bag.  Take out the night before to put in the crock pot in the morning.

3.  Pork and mushrooms - Slice and put in bag with mushrooms (or use canned mushrooms) use packaged pork gravy, mushroom soup, sesame seeds, serve on top of large noodles. 

4.  Soups - hearty with lots of vegetables and meat

5.  Pork steaks: Shake ‘n Bake with baked potatoes (precooked in microwave)

6. Chicken/Turkey for the yummy easy recipes -  Buy the precooked chicken at BJ’s so good!  Or buy frozen, pre-cooked, sliced chicken and use as needed

• Buy package of chicken/ turkey breasts and cook in the crock pot (put some herbs and spices as preferred) then divide and freeze
• Make like the pork  with mushrooms
• Chicken vegetable soup – crock pot soups or use cans of soup and add more meat and vegetables

7.  Chili

8.  Roasts:  can be done in the oven or in the croc pot – use different seasonings for different flavors and vary the meat and sides.

Sides: 

9.  Brown rice, quinoa, barley or bulgur: cook with chicken/beef bullion and onion and/or garlic powder or “Sazón Goya” or “sofrito” for yellow rice, (or other) then  freeze in 2 servings bags or containers

10.  Pasta: is an easy side with parmesan (or other cheese and olive oil

11.  Sweet potatoes cook it in the microwave until almost done and then in a 400 oven (no need to preheat) for 10 minutes tastes like baked!

12.  Cuban black beans

13.  Snacks: fruits and rabbit food; Granola (I have the best granola recipe -from my brother-in-law, John - that I am making this week.  I will put it on my next post - with a picture!); prepare baggies with snacks to take to work and for night snacking. 

14.  Of course you will plan special meals too!!

What do you think?  I know that it is not complete so, send me your ideas.