Shalom Life | July 01, 2014

The Nosh Pit: Kosher Mac & Cheese Recipes

Take a look at these delectable recipes for homemade mac and cheese

By: Sarah Bauder

Published: June 30th, 2014 in Culture » Food » News

The Nosh Pit: Kosher Mac & Cheese Recipes

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic–and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.

Kosher Mac & Cheese Recipes

Without a doubt, cheese is a wonderful and diverse food-stuff. When it comes to cheese and comfort food, few things compare to the ol’ Mac and Cheese. That said, there’s so many more delicious alternative to “Kraft Dinner”. Take a look at these delectable recipes for homemade mac and cheese.

Marvelicious Mac and Cheese from Joy of Kosher


Ingredients:

2½ cups fat free milk

2 cups uncooked elbow macaroni (7 ounces)

1 tablespoon butter

3 tablespoons all-purpose flour

¼ teaspoon salt

½ teaspoon dry mustard

2 cups shredded reduced fat sharp cheddar cheese

½ cup shredded reduced fat sharp cheddar cheese (optional topping)

Directions:

Preheat oven to 375 degrees. Cook macaroni according to package directions. Meanwhile, heat milk and butter in a medium saucepan over medium heat. Gradually whisk in flour, salt and dry mustard and simmer for 1 minute, whisking occasionally. Remove from heat; stir in 2 cups of cheese until melted. Add drained macaroni to saucepan and toss with cheese sauce. Transfer mixture to an 8- or 9-inch square-baking dish. Bake uncovered in until hot and bubbly, about 20 minutes. Let stand 5 minutes before serving. Enjoy!

Macaroni and Cheese With Cauliflower from Real Simple


Ingredients:

2 ounces multigrain elbow macaroni

1 head cauliflower, roughly chopped

4 slices multigrain bread, torn

1/2 cup fresh flat-leaf parsley, chopped

3 tablespoons olive oil

kosher salt and black pepper

1 onion, finely chopped

1 1/2 cups grated extra-sharp Cheddar (6 ounces)

1 1/2 cups reduced-fat sour cream

1/2 cup 1 percent milk

1 tablespoon Dijon mustard

Directions:

Heat oven to 400° F. Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking time; drain. Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper; pulse to combine. Return the pasta pot to medium heat and add the remaining tablespoon of oil. Add the onion, ¾ teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until soft, 3 to 5 minutes. Mix in the pasta and cauliflower and the cheese, sour cream, milk, and mustard. Transfer to a shallow 3-quart baking dish, sprinkle with the bread-crumbs, and bake until golden brown, 12 to 15 minutes. Enjoy!

Salsa Mac With Colby Jack from Joy of Kosher


Ingredients:

1 cup uncooked elbow macaroni

1 medium tomato

½ medium green bell pepper

½ small onion

1 tablespoon butter

1 tablespoon all-purpose flour

Fresh ground black pepper

1¼ cup 1% lowfat milk

8 ounce lowfat Colby Jack Cheese, shredded

Directions:

Cook macaroni according to package directions. Meanwhile, dice tomato, green bell pepper and onion. Drain cooked macaroni and add with tomato and green bell pepper. Reserve. Preheat oven to 350°F. In a medium saucepan, sauté diced onion in butter until translucent. Stir in flour and black pepper. Add milk. Cook until slightly thickened and bubbly. Add cheese and stir until melted. Add macaroni/vegetable mixture to cheese sauce and coat evenly. Transfer to a 9-inch pie plate. Bake for 25-30 minutes or until bubbly. Cool for about 10 minutes before serving. Enjoy!

Butternut Squash Mac and Cheese from Two Peas and Their Pod


Ingredients:

1/2 medium butternut squash, peeled, seeded, and chopped
1 tablespoon olive oil
Kosher salt and pepper
1/2 pound elbow macaroni
2 1/2 cups milk, divided
2 tablespoons butter
3 tablespoons flour
1/8 teaspoon ground nutmeg
1 tablespoon fresh chopped rosemary
1 cup aged white cheddar cheese, shredded
1 cup sharp cheddar cheese, shredded
3/4 cup whole wheat breadcrumbs

Directions:

Preheat oven to 400 degrees F. Place butternut squash chunks on a large baking sheet. Drizzle olive oil over the squash and toss. Sprinkle with kosher salt and pepper. Roast for 20-30 minutes or until tender, turning once. While the butternut squash is roasting, cook macaroni according to package directions, drain well. Set aside. Add butternut squash to food processor or blender and puree until smooth. Add in 1/2 cup of the milk and puree again. This will help thin out the butternut squash. In a large skillet over medium heat, add the butter. When the butter is melted whisk in the flour. Add the nutmeg. Cook for 2 – 3 minutes, whisking constantly, or until flour mixture smells nutty. Add the remaining 2 cups of milk and whisk until mixture is smooth. Turn heat to high and bring to a boil while continuing to whisk. After sauce has thickened, turn heat to low and whisk in butternut squash mixture. Stir in the fresh rosemary. Add the cooked macaroni to the pan and stir until the macaroni noodles are well coated. Season with salt and pepper, to taste. Grease a 2 quart casserole dish. Pour half of the macaroni noodles into the pan. Sprinkle half of the aged cheddar and sharp cheddar over the macaroni noodles. Add the remaining noodles and then top with the rest of the cheese. Sprinkle breadcrumbs on top. Place the pan in the oven and bake for 25-30 minutes, or until macaroni and cheese is bubbling. Remove from oven and let rest for 5 minutes. Serve warm. Enjoy!

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