Stripped down and Ready for Action

For years I have been making Macaroni and Cheese.  And for years I have tweaked, nudged and otherwise tried to simplify and streamline a recipe that satisfies my own deep need for Mac & Cheese.  I think this is it. 

I have tried other methods but for me it has to be baked and it has to start with a bechamel.

                                              Baked Macaroni and Cheese
Servings  : 6    
2  cups  macaroni
2  tablespoons  butter
1  tablespoon  olive oil
2  tablespoons  flour
1/4   teaspoon  garlic powder
1/4   teaspoon  cayenne
1/2   teaspoon  dry mustard
1/2   teaspoon  garlic powder
1 tablespoon  chicken bouillon -- I use Tones Chicken Base
3 cups  2% low-fat milk (what was in the fridge - could be evapo or whole)
1 cup  cottage cheese -- pureed (optional)
8 ounces  sharp cheddar cheese -- grated
1 ounce  Velveeta -- diced

In a large pot, boil macaroni until done.  Drain and set aside.
In the now empty pot melt Butter and olive oil.  Add flour.  Cook. 
Add seasonings and chicken base to the flour/butter blend.
Add milk slowly, whisking, bring to simmer. This will be a very thin bechamel.
Add Cottage cheese, cheese and Velveeta.  Heat to melt and blend cheeses but don't get all obsessive about it.
Stir in macaroni.
Turn out into large buttered baking dish.  Bake at 350 for 45 minutes or until bubbly, brown and delicious.

Important things here are the chicken base, the dry mustard and the cayenne.  this really brings out the cheesiness.  The pureed cottage cheese can be replaced with sour cream or cream cheese.  What is important is the depth of dairy it brings to the sauce.  The Velveeta keeps the whole thing from going grainy.

With steamed fresh broccoli on the side this is lovely for Lent or any time.

Now for the Cooking portion of our program

I think I mentioned that I am a frugal cook.  As such, one of the best bargains I have found that results in some of the tastiest food is a shoulder of pork, also called a pork butt roast.  At 7-9 pounds this chunk of porky love will produce piles of flavorful meat that can be shredded, bagged, tagged and frozen for future use.  Last night was the final bow of a roast I had prepared in May.

The initial prep is simple - Take that huge hunk of meat, cover it in salt, pepper and garlic powder, place in a large roasting pan with 1/2 cup of water, cover with foil then roast at 325 degrees for 4 hours.  Remove, cool then shred into the roasting liquid, removing any bone and large pieces of fat.  I bag up 2 cup portions (actually double bag) label and freeze.

What to do with this meat?

• warm with a few drops of liquid smoke and serve as pulled pork with the BBQ sauce of choice
• Add to onions sauteed with a little red pepper flake, add some chicken stock mixed with flour, thicken and serve over mashed potatoes.
• Layer into corn tortillas with cheese and enchilada sauce, cover and bake.
• Using green salsa and a box of chicken stock make quick chili verde, garnish with fresh cilantro and cheese.
• Did I mention hot pork sandwiches?

Last night was the enchilada option using green enchilada sauce, but layered instead of rolled.  And using up that nacho cheese dip left over from football Sunday.  So I guess it would be Green Enchilada Pork Lasagna.

In my area the pork shoulder will go on sale for $0.98 per pound.  Buy two.  Cook one, freeze one.