Macaroni and Cheese

Now, despite my lactose intolerance, I don't really pine away for all of the dairy foods that make me feel ill. Occasionally, ice cream sounds good, but not usually. If I want cheese or yogurt, I eat goat products. I'm quite happy to live without most things with dairy.

Well. I was innocently walking along an aisle in the health food co-op the other day (sans luggage, so I did not attract the attention of any hippies, that I know of anyway). I happen to notice, just above the Annie's Organic macaroni and cheese boxes, boxes of dairy free macaroni and cheese. Of course, I try not to eat processed foods, where you're stirring powders out of pouches into pots--but there was something so seductive about the idea of macaroni and cheese out of a box.

It isn't like I have nostalgic memories of "Kraft Dinner," as Canadians like to call it. My mother always made it from scratch. Maybe, on that cold Ithacan day last week, it was that forbidden nature of boxed macaroni and cheese.

Anyway, I bought it, and ate it over the weekend.

It was every bit as satisfying as I had thought it might be.

Why am I telling you this? I had a great first day of classes, and I'm telling you about mac'n'cheese.

I receive emails with healthy recipes and today this one (replete with dairy) arrived. I thought some of you might find it more appealing than, say, garbanzo bean and seaweed soup. For the rest of you, I recommend Road's End Organics Dairy Free Macaroni and Cheese (or the homemade recipe below that I found by googling, and that I haven't tried--so don't blame me if it is gross).






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Macaroni and Cheese Revisited

Vegetarian Times Issue: December 1, 2000 p.30 — Member Rating: -
This updated recipe illustrates how you can lower saturated fat without sacrificing the rich taste of classic mac-and-cheese. The cream sauce is thickened with a mixture of cold milk and flour, instead of the usual butter-flour roux, and low-fat cottage cheese replaces some of the high-fat cheddar. In addition, a layer of spinach in the center makes this more nutritious than traditional recipes.
Ingredient List

6 Servings

* 1 ¾ cups 1% fat milk
* 3 Tbs. all-purpose flour
* 2 cups shredded extra-sharp cheddar cheese (6 oz.)
* 1 cup 1% fat cottage cheese
* ½ tsp. salt, or more to taste
* ½ tsp. freshly ground pepper
* 1/8 tsp. ground nutmeg
* 10 to 12 oz. fresh spinach, stemmed and rinsed well (about 16 cups)
* ¼ cup plain dry bread crumbs
* 1 tsp. olive oil
* ½ tsp. paprika
* 8 oz. dry elbow macaroni (2 cups)

Directions

1. Bring large pot of lightly salted water to a boil. Preheat oven to 400°F. Coat 8-inch square or other 2-quart baking dish with cooking spray.
2. In small bowl, whisk together ¼ cup milk and flour until smooth; set aside. In heavy medium saucepan, heat remaining 1½ cups milk over medium heat until steaming. Add flour mixture and cook, whisking constantly, until sauce boils and thickens, 2 to 3 minutes. Remove from heat and stir in cheddar until melted. Stir in cottage cheese, salt, pepper and nutmeg. Set aside.
3. In another large pot, cook spinach over medium-high heat with just the water clinging to leaves, stirring often, just until wilted, 2 to 3 minutes. Drain in colander and rinse under cold running water; press out excess moisture. Coarsely chop large leaves. Set aside.
4. In small bowl, mix together bread crumbs, oil and paprika. Set aside.
5. Add macaroni to boiling water, stir to prevent sticking. Cook, stirring often, until barely tender, 4 to 5 minutes. Drain, rinse under cold running water, then drain again.
6. In large bowl, combine reserved cheese sauce and macaroni; mix with rubber spatula. Spread half the macaroni mixture in prepared baking dish. Spread with reserved spinach. Top with remaining macaroni mixture and sprinkle evenly with reserved bread crumb mixture. (Casserole can be prepared ahead to this point. Cover and refrigerate up to 2 days. Bring to room temperature before baking.)
7. Cover with ovenproof lid or foil and bake 40 minutes. Uncover and bake until top is crispy, 5 minutes. Serve hot.

Nutritional Information

Per Serving: Calories: 272, Protein: 18g, Total fat: 12g, Carbs: 23g, Cholesterol: 34mg, Sodium: 616mg, Fiber: 2g, Sugars: 0g
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The Best Vegan Macaroni and Cheese Ever

1 1/2 cups plain soymilk
1 cup water
1/3 cup tamari or soy sauce
1 1/2 cups nutritional yeast
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon salt
3 ounces firm tofu
1 cup canola oil
1 1/2 lbs macaroni noodles
2 teaspoons mustard (optional)


* < 15 mins Main Dish
* Elbow Macaroni Main Dish
* Vegan Main Dish

1. Preheat oven to 350°F.
2. Boil water in a big pot for the pasta.
3. All of the ingredients sans pasta can easily go in a blender (liquid and powdered) -- this is by far the easiest way.
4. Once pasta is cooked, drain and put it in the baking pan pour the cheese sauce over the pasta.
5. Bake until the top of the pasta looks slightly browned and crispy about 15 minutes.

From: http://www.recipezaar.com/180878