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  • Mama Marini's Macaroni and Cheese -Taste and Create

    1 vote

    Ingredients

    • Mama Marini's Macaroni and Cheese Cooks.com
    • 1 lb. package (spiral ribbed macaroni)
    • 1 lb. medium/sharp yellow cheddar cheese block, cut into small pieces - about 1/4 in. sq.
    • 1 pkg. shredded Mozzarella
    • 1 pkg. shredded Monterey Jack and cheddar (I didn't know these came together but I had both, separately packaged.)
    • 1 1/2 sticks butter (2 tablespoons)
    • 1/4 Vidalia onion, chopped
    • 2 cups milk (1 cup)
    • dried bread crumbs - about 1 1/2 cups (1/2 cup) ((I am skimy with my gluten free crumbs.)
    • salt & pepper
    • Cook macaroni according to package - about 11 minutes, and preheat oven to 350F.
    • While macaroni is cooking, melt 1 stick butter in frying pan. (1 tablespoon)

    Directions

    Another month has come for Taste and Create. I was partnered with One Little Corner of the World. The idea is to pick a recipe from one's partner's blog and recreate it. The fun for me is looking through all the recipes. This blog is loaded with a variety of different foods. One could eat happily using this as the first step. Take a look if you have a moment. You should enjoy yourself.

    After looking through, I chose one of the older recipes, a mac and cheese. We have had some really good pasta recipes but I am always wanting and willing to try out new ones since we are pasta lovers. This mac and cheese interested me because of the three cheeses used, Monterey Jack, cheddar and mozzarella. I don't believe, I have had that combination. The recipe is below. I adapted it to cut down on some of the fats. I will leave the recipe as is and note my changes. I also made less so all my measurements would be different.

    Add melted butter to breadcrumbs in a glass measuring cup or bowl.

    Stir and pack so that all crumbs are evenly coated and absorbed.

    Melt the other 1/2 stick (1 tablespoon) of butter in the same pan and add chopped onions.

    Cook and stir on medium/low heat until translucent and just beginning to brown.

    Drain macaroni and return to cooking pot.

    Add shredded Mozzarella, salt and pepper and stir to coat pasta.

    Add chopped cheddar to sautéed onions in pan, and top with the milk.

    Stir over medium heat until cheese starts to melt.

    Sprinkle a couple handfuls of the shredded Monterey Jack and cheddar and stir until chunks of cheese are pretty small, but not completely melted. Remove from heat.

    If desired, add a little more salt and pepper to macaroni/Mozzarella mix. Pour sauce over and stir until well mixed.

    Butter 1 or 2 large baking/casserole dishes.

    Pour macaroni and cheese mixture into pan (s) and smooth.

    Sprinkle buttered breadcrumbs around edges of pan, but not too far into the center.

    In a diagonal design sprinkle lines of remaining shredded Monterey jack and cheddar over casserole. Bake in 350 oven for 35 minutes.

    My husband was really happy about this mac and cheese. He wants more. I was not feeling well and only had a bite ot two. I certainly liked it but I can't describe the taste from that little. It was different than my predominantly cheddar macaroni and cheese.

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