Classic Macaroni & Cheese with Sourdough Bread Crumb Topping

This cheesy pasta lived up to its title as “classic.” The combination of cheeses gave it the perfect velvety texture. We ate it as part of my husband’s birthday feast this year. Everyone loved it!

The recipe was adapted from The New Best Recipe All-New Edition from the Editors of Cook’s Illustrated. The original recipe also notes that the recipe can be halved and baked in an 8-inch square baking dish. Great.

Yield: one 9×13-inch casserole: Serves 6 to 8 as a main course or 10 to 12 as a side dish

For the Bread Crumb Topping:

  • 6 slices (about 6 ounces) good-quality white sandwich bread, torn into rough pieces (I used Trader Joe’s Sourdough sandwich bread)
  • 3 T cold unsalted butter, cut into 6 pieces

For the Casserole:

  • 1 pound elbow macaroni (I used Trader Joe’s)
  • salt
  • 5 T unsalted butter
  • 6 T all-purpose flour
  • 1 1/2 tsp dry mustard
  • 1/4 tsp cayenne pepper
  • 5 cups milk (whole, low-fat, or skim okay)(I used 3 cups whole and 2 cups low-fat)
  • 8 oz Monterey Jack cheese, shredded (2 cups)
  • 8 oz sharp cheddar cheese, shredded (2 cups)

To Prepare the Bread Crumbs:

  1. In the bowl of a food processor, pulse the bread and butter until the crumbs are no larger than 1/8-inch, about 10 to 15 pulses. Set aside.

To Prepare the Pasta & Cheese:

  1. Adjust an oven rack to the lower-middle position and heat the broiler.
  2. Place a 9×13-inch broiler safe baking dish on a rimmed baking sheet. (I also covered the enameled handles of my baking dish with foil to protect them from the heat of the broiler.)
  3. Bring 4 quarts of water to a rolling boil in a Dutch oven over high heat. Add the pasta and 1 tablespoon of salt and stir to separate the noodles. Cook until the pasta is tender (NOT al dente).
  4. Reserve 1 cup of pasta cooking water (for reheating leftovers). Drain in a colander and set aside.
  5. In the now-empty Dutch oven, heat the butter over medium-high heat until foaming.
  6. Add the flour, mustard, and cayenne; whisk well to combine. Continue whisking until the mixture becomes fragrant and deepens in color, about 1 minute. (I used a flat whisk.)
  7. Whisking constantly, gradually add the the milk; bring the mixture to a boil. The mixture must reach a full boil to fully thicken.
  8. After the mixture comes to a boil, reduce the heat to medium and simmer, whisking occasionally, until thickened to the consistency of heavy cream, about 5 minutes.
  9. Remove from the heat and whisk in the grated cheeses and 1 teaspoon of coarse salt. Whisk until the cheeses are completely melted.
  10. Add the pasta to the cheese sauce and cook over medium-low heat, stirring constantly, until the mixture is steaming and heated through, about 5 to 6 minutes.
  11. Transfer the mixture to the baking dish and sprinkle the top evenly with the bread crumbs.
  12. Broil until the crumbs are deep golden brown, about 3 to 5 minutes, rotating the pan if necessary for even browning. (I set my oven to Broil+Max @500 degrees.) Cool for about 5 minutes before serving.

Poblano, Black Bean & Cheese Enchiladas

Recently, my friend gave me beautiful cast iron baking dishes. I knew that I wanted to make enchiladas in them right away! Our Cinco de Mayo feast was the perfect occasion. Our meal also included chips and guacamole, of course. 😉

The recipe for these hearty, vegetarian enchiladas was adapted from The New York Times, contributed by Ali Slagle. I modified the proportions and method. We ate them garnished with sour cream, red onion, avocado, and cilantro with refried beans and rice on the side. We topped off our festive meal with a Tres Leches Cake. Perfect.

Yield: Serves 4 to 6

  • 2 tablespoons olive oil
  • 2 medium yellow onions, finely chopped (I used a food processor)
  • 1 poblano chile, stemmed, seeded and cut into 1/4-inch pieces
  • 8 garlic cloves, peeled and minced (I used a food processor)
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons ground cumin
  • 1 (15-ounce) can fire-roasted tomatoes (I used Trader Joe’s)
  • 1 teaspoon chili powder
  • 1 chipotle chile in adobo, chopped
  • 1/4 cup sour cream, plus more for serving, optional
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1 1/2 to 2 cups coarsely grated mild Cheddar or Monterey Jack cheese
  • 10 to 12 (6-inch) soft corn or flour tortillas (I used Trader Joe’s corn & wheat tortillas)
  • fresh cilantro leaves and stems, for serving
  • sliced avocado, for serving, optional
  • diced white or red onion, for serving, optional
  • rice and refried beans, for serving, optional
  1. Heat the oven to 425 degrees. (I used the convection setting.)
  2. In a large skillet, heat the oil over medium-high. Add the onions and chopped poblano chile; season with salt and pepper. Cook, stirring occasionally, until softened and charred in spots, 4 to 5 minutes.
  3. Stir in the cumin and minced garlic; cook until fragrant, about 1 minute. Remove from heat.
  4. Transfer half the vegetable mixture to a blender; add the tomatoes, chili powder and chipotle chile. (I used a Vitamix.) Blend until very smooth. Season to taste with salt and pepper. (If your blender isn’t particularly strong and the sauce looks more like a chunky purée, add 1/4 cup sour cream and blend again until smooth.)(I omitted the sour cream in the sauce.)
  5. Add the black beans and 1/2 cup cheese to the remaining vegetables in the skillet and stir to combine. Some canned beans are already salted, so taste and adjust seasonings as needed.
  6. Place the tortillas in a tortilla warmer (or on a plate) covered with a damp paper towel. Cover and microwave for 1 minute, or until warm and pliable.
  7. If using individual dishes, spread a few spoonfuls of sauce over the bottom of each dish. (I used 5 dishes.) Alternatively, pour enough enchilada sauce to lightly coat the base of a medium casserole dish or a 9-by-13-inch baking pan. Spread it to cover the bottom of the dish(es).
  8. Line up the filling, tortillas and baking dish in a row. Place a heaping 1/4 cup of the bean mixture in the center of each tortilla. Roll up the tortilla and place in the casserole dish(es), seam-side down. Repeat with the remaining tortillas. (I placed 2 enchiladas per individual dish.)
  9. Spoon or pour the remaining sauce over the enchiladas.
  10. Sprinkle with the remaining 1 to 1 1/2 cups of cheese, to taste. (I used 1/2 cup cheese per dish.)
  11. Place the baking dish(es) on a rimmed baking sheet and tent with foil. Bake for 10 minutes.
  12. Remove foil and continue to bake until the cheese has melted and has browned in spots, about 10 additional minutes.
  13. Top with sour cream, avocado slices, diced onion, and cilantro. Serve immediately.

Note: The sauce and the black bean mixture (without the cheese) can be made up to 5 days in advance and stored in an airtight container in the refrigerator. The spice level in the sauce can be easily modified by adjusting the amount of chili powder.

Shortcut Vegetarian Enchiladas with Butternut Squash & Black Beans

This crowd-pleasing casserole uses store bought enchilada sauce as a shortcut. I peeled and cut a butternut squash, but using pre-cut squash would be another easy shortcut. It was a wonderful vegetarian dish.

This recipe was adapted from Skinnytaste.com. I modified the proportions, used Monterey Jack cheese, and substituted corn tortillas for flour tortillas. I served the enchiladas with brown Basmati rice, refried beans, and Trader Joe’s Mexican street corn. Great!

Yield: Serves 4 to 6

  • 12 oz bottle of enchilada sauce (I used Trader Joe’s)
  • 1 T extra-virgin olive oil
  • 1 small butternut squash, cut 1/2-inch-dice
  • coarse salt and freshly ground black pepper, to taste
  • 1 medium yellow onion, diced
  • 6 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 10 oz can “original” Rotel diced tomatoes with green chilies
  • 15.5 oz can black beans, rinsed and drained
  • 1/4 cup cilantro, minced, plus more for garnish
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 cup water
  • 12 corn tortillas (I used Trader Joe’s)
  • 1 cup shredded Monterey Jack cheese
  • 2 scallions, sliced, for garnish
  • sour cream, for serving, optional (low-fat okay)
  • brown Basmati rice and refried beans, for serving, optional
  1. Preheat the oven to 400°F, preferably on convection.
  2. Place 1/4 cup enchilada sauce on the bottom of a large baking dish. (I used a ceramic 9×13-inch baking dish.)
  3. Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant.
  4. Add cubed butternut squash, Rotel tomatoes, black beans, water, cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes. (Add more water if the mixture looks dry.)
  5. At the end of the cooking time for the filling, steam the tortillas. Place the corn tortillas in a tortilla warmer or on a plate and place a damp paper towel on top. Cover tightly (using plastic wrap if using a plate), and microwave for approximately 1 minute, or until they are warm and pliable. Keep covered until ready to fill.
  6. Place a generous 1/4 cup filling in the center of each tortilla and roll to close, placing in the baking dish seam side down. Repeat with the remaining filling. (I used a dry measuring cup to ration the filling.)
  7. Top with remaining enchilada sauce and shredded cheese.
  8. Bake, covered with foil until the sauce is bubbling and hot and the cheese is melted, about 15 to 20 minutes.
  9. Top with scallions and cilantro. Serve with sour cream, rice, and/or refried beans, as desired.

Mushroom Tacos with Avocado-Tomatillo Sauce

More tacos to share! I served these full-flavored vegetarian tacos for our Cinco de Mayo celebration this year- with margaritas, chips, and guacamole, of course.

The recipe was adapted from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for your Electric Pressure Cooker by Deborah Schneider. I used a stove top pressure cooker instead of an instant pot, but this filling could be prepared just as easily without using a pressure cooker at all. The creamy avocado sauce was amazing!

The original recipe is for “quesotacos” which the author describes as black-belt street cooking, made by browning a layer of cheese right on a griddle, scooping it up with a tortilla, and using that to wrap the filling. I opted to serve the filling over the shredded cheese in a traditional taco form. This wonderful filling is also used in enchiladas in this book. Yum!

Yield: Serves 4 to 6, with about 1 cup of Avocado-Tomatillo sauce

For the Avocado-Tomatillo Sauce:

  • 1 ripe avocado, halved, pitted, and peeled
  • 2 tomatillos, husked and roughly chopped
  • 1/4 cup diced white onion
  • 1/2 serrano chile, stemmed (and seeded, if desired)
  • 1 T water
  • 1/2 tsp kosher salt
  • leaves from 2 sprigs cilantro, chopped (about 1 T)

For the Mushroom Tacos:

  • 3 T olive oil
  • 1 large white onion, cut into 1-inch dice (2 cups) (I reserved 1/4 cup of the onion for the sauce)
  • 9 garlic cloves, minced (3 T)
  • 1/2 cup water
  • 2 tsp kosher salt
  • 2 large portobello mushrooms, cut into 1-inch pieces
  • 8 to 10 oz cremini mushroom, sliced or cut into quarters
  • 8 to 10 oz white button mushrooms, sliced or cut into quarters
  • 1/4 cup chopped fresh cilantro leaves or shredded fresh epazote
  • 1/2 tsp freshly ground black pepper
  • 1/8 tsp red pepper flakes
  • 2 poblano chiles, roasted, seeded, peeled, and cut into 1/2-inch pieces
  • 12 corn or corn-wheat tortillas
  • 1 1/4 cups shredded Monterey Jack cheese
  • 3/4 cup crumbled feta cheese or grated Cojita cheese
  • Avocado-Tomatillo sauce, for serving
  • chopped fresh cilantro, for serving

To Make the Sauce:

  1. In a food processor, combine the avocado, tomatillos, onion, Serrano Chile, water, and salt.
  2. Pulse until fairly smooth, about 10 pulses, scraping down the bowl as needed.
  3. Add the cilantro and pulse a couple of times to combine.
  4. Transfer to a bowl, then taste and adjust seasoning with salt if needed.

Note: The Sauce will keep well for 24 hours, covered and refrigerated.

To Make the Filling:

  1. Place poblano chiles on a foil-lined baking sheet.
  2. Broil the poblano chiles in the oven, rotating every 5 to 7 minutes, until charred and blistered on all sides. (I set my oven to Broil Max at 450F.)
  3. Wrap the chiles in the foil lining, to loosen the charred skin with steam.
  4. When cool enough to handle, peel, seed and dice the roasted chiles.
  5. Heat the oil in a pressure cooker, instant pot, or dutch oven.
  6. Sauté the onions, stirring occasionally, for about 5 minutes, until golden brown.
  7. Add the garlic and cook, stirring, for about 1 minute.
  8. Add the water, salt, portobello mushrooms, cremini mushrooms, and white mushrooms, then stir in the cilantro/epazote.
  9. If using a pressure cooker or instant pot, secure the lip and cook on high for 1 minute. (Alternatively, cook the mixture in a Dutch oven until mushrooms have released a significant amount of moisture and are lightly browned.)
  10. Use the quick pressure release. (I rotate the valve into a perpendicular position on the top of my pressure cooker.)
  11. Set a colander in a bowl. Pour the mushroom mixture into the colander, reserving the liquid in the bowl.
  12. Set the colander aside and return the liquid to the pot.
  13. Bring the liquid to a boil, and cook for 10 to 15 minutes, until syrupy and very thick.
  14. Return the mushroom mixture to the pot and stir in the black pepper, pepper flakes, and roasted and diced poblano chiles.
  15. Cook, stirring occasionally, for about 3 minutes, until heated through.
  16. Taste and adjust seasoning with salt and pepper, as desired.
  17. Serve the mushroom filling in warm tortillas over shredded Monterey Jack and crumbled feta. Top with sauce, minced cilantro, and extra cheese, as desired.

For “Quesotacos”:  Heat a cast iron skillet over medium-high heat. Lightly oil, place a tortilla in the pan and toast for about 3 minutes, until golden brown. Turn the tortilla and top with 2 T of Jack cheese and 1 T of feta/Cojita. Continue toasting until cheese is melted, about 3 minutes more. Top with mushroom mixture, sauce, sprinkle of cheese, and pinch of cilantro. Serve immediately.

For a Grilled Corn & Mushroom Variation: Add kernels from 2 ears of grilled corn to the pot after adding the roasted poblano chiles.

Spicy Roasted Poblano & Potato Chowder with Maple & Browned Butter Skillet Cornbread

When it snows on the first day of spring, you have to seize the opportunity to make one last cozy soup- at least in my house. 🙂

On a recent family trip to Newport, Rhode Island, we ate a lot of delicious chowder. Sometimes twice in one day! :/ This inspired the choice to make a chowder during our last (hopefully our last) snowstorm of the season.

This recipe was adapted from Easy Soups from Scratch with Quick Breads to Match by Ivy Manning. I modified the method and proportions, and added a cilantro garnish. I really liked the soup and quick bread pairings in this book.

For the Chowder:

  • 5 medium or large poblano chiles
  • 3 T unsalted butter
  • 1 1/2 large yellow onions, finely chopped in a food processor
  • 3 celery stalks, thinly sliced
  • 8 medium garlic cloves, minced in a food processor
  • 1 1/2 tsp dried oregano
  • 6 cups vegetable or chicken stock
  • 3 pounds russet potatoes, about 7 medium, peeled and sliced 1/8″ thick with a mandolin
  • 4 1/2 T masa harina or fine cornmeal
  • 1 1/2 cups heavy cream
  • coarse salt and freshly ground black pepper
  • 1 1/2 cups grated Monterey Jack cheese, for garnish
  • minced cilantro, for garnish
  1. Adjust the oven rack so that it is 6 inches (15 cm) below the heating element and preheat the broiler.
  2. Place the poblanos on a small, heavy baking sheet lined with aluminum foil.
  3. Broil the chiles, turning with tongs halfway through cooking, until the skins are blackened all over, 10 to 12 minutes.
  4. Remove from the oven. Fold and seal the aluminum foil together and let cool. (This helps the charred skin steam off.)
  5. Melt the butter in a large soup pot or Dutch oven over medium heat.
  6. Add the onion and celery and sauté until the onion is translucent, about 4 minutes.
  7. Add the garlic and oregano and sauté until fragrant, about 45 seconds.
  8. Add the broth and potatoes, cover, and bring to a simmer. Reduce the heat to low and continue simmering while you prep the chiles.
  9. Remove the chiles from the foil pouch. Discard the stems and seeds. Peel off and discard the blackened skins.
  10. Chop the chiles and add them to the soup pot.
  11. Cover and simmer over low heat, stirring frequently, unit the potatoes are fall-apart tender, about 25 minutes.
  12. Place the masa in a medium bowl and gradually whisk in the cream.
  13. Add the mixture to the soup and cook, uncovered, until thickened and bubbly, about 5 minutes.
  14. Season with salt and pepper.
  15. Ladle the soup into bowls and sprinkle with the grated cheese and minced cilantro. Serve immediately.

Note: The cooled soup (without cheese) can be stored in airtight containers in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Defrost overnight in the refrigerator overnight and reheat very gently.

For the Skillet Cornbread:

  • 6 T (85 g) unsalted butter
  • 1 cup (140 g) cornmeal
  • 1 cup (140 g) white whole wheat flour
  • 1 T baking powder
  • 3/4 tsp fine sea salt
  • 3/4 cup (180 ml) buttermilk
  • 1/2 cup (120 g) sour cream or plain full-fat Greek yogurt
  • 3 T pure maple syrup
  • 2 large eggs
  1. Preheat the oven to 425 degrees, preferably on convection.
  2. While the oven is preheating, place the butter in a 12-inch (30.5 cm) cast iron skillet and place the skillet into the oven. Heat the pan until the butter is melted and browned, about 10 minutes. Remove the pan from the oven.
  3. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
  4. In a medium bowl, whisk together the buttermilk, sour cream, maple syrup, and eggs.
  5. Add the buttermilk mixture to the cornmeal mixture and scrape the melted butter from the skillet into the batter.
  6. Mix with a wooden spoon until just blended. Do not overmix.
  7. Scrape the batter into the skillet and smooth the top with a rubber spatula.
  8. Bake until a toothpick inserted into the center comes out clean, about 14 to 15 minutes.
  9. Let bread cool in the pan for 5 to 10 minutes.
  10. Cut the cornbread into wedges or pieces, as desired. Serve warm or at room temperature.

Note: This moist cornbread freezes well. Stack the cooled wedges, wrap them in foil, and freeze in a ziplock plastic bag for up to 3 months. To reheat, arrange the bread in an even layer on a baking sheet lined with foil, and bake in a 350 degree oven until heated through, about 15 to 20 minutes.

One Year Ago: Butternut Squash Bread Soup

Two Years Ago: White Bean Soup with Bacon & Herbs

Three Years Ago: Slow Cooker Pork Tinga Tacos

Four Years Ago:

Five Years Ago: Hungarian Lentil Stew and Spicy Lentil Chili

Easy Taco Skillet Dinner

I love a quick skillet dinner- especially on a weeknight. This delicious family friendly meal is from my friend Mollie @Frugal Hausfrau. I have made it a couple of times, most recently for our Super Bowl celebration. Our meal has to complement the mandatory Super Bowl guacamole. 🙂

Even though it could be served as is straight from the skillet, we ate it in both soft and hard shell tacos. (The hard shells won as the favorite, by the way.) I think that eating it as a pre-mixed taco filling made it even more of a crowd-pleaser. I modified the recipe by using ground turkey and by increasing the beans, onions, and garlic. Great!

Yield: Serves 8

  • 1.25 pounds ground turkey or ground beef
  • 1 large yellow onion, diced
  • 1 red bell pepper, diced
  • 5 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1/4 to 1/2 teaspoon cayenne pepper, to taste
  • 1 1/4 teaspoons coarse salt
  • freshly ground black pepper
  • 1 tablespoon hot sauce, such as Sriracha
  • 1 15 ounce can diced tomatoes (I used Trader Joe’s fire roasted diced tomatoes)
  • 1/4 cup salsa (I used Trader Joe’s garlic chipotle salsa)
  • 1 can (15.5 oz) black beans, rinsed
  • 3/4 cup white Basmati rice
  • 1 1/4 cup water
  • 1 cup shredded Monterey Jack
  • 1 cup shredded extra-sharp cheddar cheese
  • hard or soft taco shells, for serving, if desired
  • 1/4 cup sliced scallions, for garnish, as desired
  • sliced avocado, for garnish, as desired
  • chopped cilantro, for garnish, as desired

  1. In a large skillet with a lid, over medium high heat, add ground meat and cook, crumbling as it cooks.
  2. As soon as it starts to give up the juices, add in the onion and bell pepper, continuing to cook until the vegetables have softened and the meat is cooked through.
  3. Add the garlic, stirring for a minute or so until it becomes fragrant.
  4. Add the chili powder, cumin, cayenne, salt, and pepper; briefly stir.
  5. Stir in tomatoes with the juice, salsa, black beans, and hot sauce.
  6. Toss the rice on top and add the 1 1/4 cup of water. Gently stir together, bring to a boil.
  7. Cover with lid and reduce to a bare simmer. Cook for 25 minutes until rice is just done. If possible, don’t lift the lid or stir until rice is finished.
  8. Turn off the heat. Using a spatula, gently turn the mixture from top to bottom. Add cheese to the top. Cover with lid and let sit for five minutes, or until the cheese is melted.
  9. Serve in warm taco shells garnished with green onions, avocado, and/or minced cilantro, as desired.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Five Years Ago:

Stuffed Poblano Casserole

I used to love receiving my monthly issue of Everyday Food. Page after page of tasty and quick dishes. So sad it no longer exists. 😦 Thankfully, I have my old issues! (of course 😉 )

This recipe was adapted from Everyday Food. I increased the garlic and onions, decreased the water, and added corn. We ate it with green salad and brown Basmati rice. Mildly spicy and light… well, for a casserole!

Yield: Serves 4

Prep Time: 30 minutes Total Time: 1 1/2 hours

  • 1 can (28 ounces) whole San Marzano tomatoes in puree
  • 1 jalapeno chile (ribs and seeds removed, for less heat), minced
  • 1 1/2  to 2 large yellow onions, chopped
  • 5 garlic cloves (3 whole, 2 minced)
  • coarse salt and ground pepper
  • 1 can (19 ounces) black beans, rinsed and drained
  • 1/2 cup frozen corn
  • 1/2 cup yellow cornmeal
  • 1 cup shredded jalapeño Jack cheese
  • 1 teaspoon ground cumin
  • 4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed
  1. Preheat oven to 425, preferably on convection.
  2. In a blender or Vitamix, combine tomatoes in puree, jalapeño, half the onions, and 2 whole garlic cloves; puree. Season with salt.
  3. Pour sauce into a 9-by-13-inch baking dish; set aside.
  4. In a medium bowl, combine beans, corn, cornmeal, 1/2 cup cheese, remaining onions, minced garlic (I used a garlic press), cumin, and 1/4 cup water; season with salt and pepper.
  5. Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish.
  6. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.
  7. Bake until poblanos are tender, about 45 minutes.
  8. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes.

Two Years Ago:

Three Years Ago:

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