Mac and Cheese

So a couple of weeks ago, I wrote a blog post about a new cookbook called The Spice Kitchen by Sara Engram and Katie Luber. In that posting was a recipe for their Mac and Cheese dish. What makes this different from your regular Mac and Cheese?

There were a few key spices that made a difference. The inclusion of Anise seeds, Chile Pepper* (not Chili Powder) and Mustard Powder give it a “kick” that keeps you digging your fork in for more! I have never made a no-cook pasta Mac and Cheese and was skeptical, but it turned out. One thing I didn’t do during the recipe, not realizing that it may have been important, was the blending of the liquids. It wasn’t enough that I mixed the liquids with a hand blender. I think doing this in a blender would have blended the cottage cheese with the milk. I recall, when mixing the cheeses and the liquids together that the cottage cheese was still in curd form. I think a true blending, would have made for a much richer, thicker sauce.

While my Mac and Cheese, tasted great (I loved it) it could have been creamier in my opinion.

* Note: Thanks to Lisa Lohnes for her gift of handmade Chipotle Powder that I have kept in an air-tight spice bottle. The stuff is just as potent today as it was when you gave me the gift.

Macaroni and Cheese

Ever since we discovered a version of mac and cheese that didn’t require boiling the pasta first, we’ve been devotees of this beloved American comfort food. It’s perfect for kids and crowds and has become a potluck favorite, where vegetarians are grateful for non-meat entrées. If you get a hint of pepperoni, you’re not wrong—anise and basil are the flavors that give that popular sausage its distinctive flavor. As always, feel free to come up with your own spice combinations.

1 cup cottage cheese (not low fat)
2 cups milk (not skim)
1 teaspoon ground mild chile pepper
1 teaspoon anise seed
1 teaspoon dry mustard
½ teaspoon salt
¼ teaspoon freshly ground black pepper
8 ounces extra sharp cheddar cheese, grated
8 ounces Monterey Jack cheese, grated
½ pound elbow pasta, uncooked
¼ cup plain breadcrumbs
¼ cup freshly grated Parmesan cheese
1 teaspoon basil
1 tablespoon olive oil

Preheat the oven to 375°F. Blend together the cottage cheese, milk, chile pepper, anise seed, mustard, salt, and pepper in a blender until smooth. Pour the mixture into a large mixing bowl. Stir in the cheddar cheese, Monterey Jack cheese, and pasta. Grease an 8-inch square or round baking dish. Pour the pasta mixture into the dish. Cover the pan tightly with aluminum foil and bake for 40 minutes.

While the macaroni and cheese is baking, mix the breadcrumbs, Parmesan cheese, and basil in a small bowl. Add the oil and toss to combine. Remove the macaroni and cheese from the oven and carefully stir. Evenly sprinkle the breadcrumbs on top of the macaroni and cheese. Return the macaroni and cheese to the oven and bake, uncovered, for 10 minutes, or until browned. Let cool for 10 minutes before serving.

Serves 6 to 8

Variations
• Substitute fennel seed for the anise seed and tarragon for the basil.
• Add a teaspoon of mild chile pepper and omit the breadcrumb topping.

The Spice Kitchen is available in hardback and is published by Andrews McMeel Publishing. Available in bookstores or purchase a discounted copy from the Foodie In Disguise Online Store.