Cheese Cubed

It's been party, party, party this holiday season.

I’ve had my fill of crudités.

One more cookie will put me over the edge.

And if I ever see one more cheese cube...

Sigh... Sadly, I did see more cheese cubes, and apparently I wasn't the only one who didn't want them.

So, against my better judgment, I took some leftovers home after the last holiday gathering.

I considered building an igloo with them. But for what purpose, except to say that I did?

They wouldn't make a great pizza.

I am "over" gloppy potato-beer-cheese soup. (That is for young people with functioning metabolisms...)

But I thought all these cheese cubes might make an amazing Mac and Cheese.

And they did.

This recipe is one of the simplest around, and can be adorned and added to easily.

Need a bacon fix? Go ahead and add some! Leftover turkey works well, too.

Or add some red bell peppers and green peas if you still need a holiday feel!

The other good thing about this recipe is that it can be served right after adding the cheese sauce - no need to bake it.
Sometimes, I like a baked crust, though, because it makes me think it has fiber in it. (A New Year’s resolution to up the fiber in my diet…)

This recipe made enough for 6 people, so I froze four portions for future lunches to support the Markipedia Foundation. (They didn't last long...)

~ David

Creamy Mac and Cheese - stovetop or baked

 1 pound elbow macaroni, or short pasta shape of your choice
4 tablespoons butter
4 tablespoons flour
1 teaspoon dried mustard
1/2 teaspoon salt
2 1/2 cups milk
1/4 cup sour cream
12 ounces mixed cheese cubes, grated 
       (I used smoked Gouda, cheddar and pepper jack)
8 tablespoons breadcrumbs or cracker crumbs, for topping (optional)
4 tablespoons butter, plus extra, for topping (optional)

 In a large pot of salted boiling water, cook macaroni until al dente.

While macaroni is cooking, melt butter in a large saucepan. Whisk in flour and cook for 1 minute; add mustard and salt, and whisk together. Add milk all at once whisk well to blend. Continue whisking over medium heat until roux has thickened. Add sour cream and grated cheese and whisk over medium heat until fully melted.

 Stovetop
Drain pasta and place in a large bowl. Add the cheese sauce, mix well, and serve. 

 Baked with Topping
Drain pasta and place in a large bowl. Add the cheese sauce, mix well, and place in a large baking dish (or 6 individual baking dishes) and cover. Bake for 15 minutes. Meanwhile, melt butter in a small skillet and add breadcrumbs. Stir to coat. Uncover baking dish(es) and sprinkle with breadcrumbs; dot with a little extra butter. Bake an additional 15 minutes.

 Serves 6

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