As the COVID-19 lock down drags on (no criticism, here; just an expression of the attendant stress and boredom), I’ve been trying to come up with meals that can soothe as well as nourish. And yesterday it struck me that I’ve been overlooking the obvious…
What’s easy, comfy and a dinner time favourite of almost everyone? The first thing that comes to mind is – Mac and Cheese, of course!
Our history with the dish…
While we may overlook this beloved North American staple simply because it’s ubiquitous, it can provide a welcome break from other meals we’ve all be serving during the pandemic lock down. All it takes is a little imagination, and a little borrowing from other Cheese-based dishes to open up a whole galaxy of Mac and Cheese possibilities!
Some of us remember Mac and Cheese from our college days, when we bought Kraft Dinner by the case and scarfed it down any time of the day or night when we felt hungry. It seemed to not only satisfy our hunger, but soothe our sometimes-troubled psyches as well. And it was foolproof to make.
I remember Mac and Cheese from my childhood, when my Mom used to make it every week (on Thursday’s as I recall) because it was cheap and easy. Back then, Cheddar cheese cost less than a dollar a pound, and Macaroni Elbows was the only Pasta other than Spaghetti and Egg Noodles that most kids were aware existed. Only rarely did Mom add anything to her Mac and Cheese that would have helped it stand up as a fully balanced, nutritional meal on its own. When she did, it was usually cubed Ham (see photos, left and top of page) left over from the previous Sunday’s Roast. We might have had some boiled Carrots on the side.
A growing appreciation
Over the years, my appreciation of Mac and cheese has grown many fold. I now recognise that the basic recipe can be embellished and enhanced in many directions to produce myriad dishes, some of which have little more than the Mac and Cheese in common with the Classic Original.
One of my all-time favourites is what I call Mac and Cheese Lorraine, with added crispy Bacon, chopped Green Onions, and a blend of White Cheddar and Swiss Cheeses. I’ve also made Mac and Cheese Florentine, with wilted, chopped Spinach and, again, a blend of White Cheddar and Swiss Cheeses.
I sometimes raid the Quiche/Frittata/Omelet ‘cookbook’ more intensely, adding all kinds of different ingredients that I have on hand or are currently in season to my Mac and Cheese. As I’ve often said in this space, let your imagination be your guide!
Change up the Pasta and/or the Cheese
Perhaps the easiest way to amp up your Mac and Cheese is to use another Cheese, or blend of Cheeses in place of the classic Cheddar. Any melting Cheese can be used. For example, think about how you could use Monterrey Jack to create Tex-Mex Mac and Cheese…
Another way to dress up Mac and Cheese is to change up the Pasta. Substitute Penne Rigate or Rotini for the Elbows and you’ve suddenly upped your Mac and Cheese to ‘fancy dinner’ status.
A classic one-dish meal
Go ahead and add anything to your Mac and Cheese that strikes your fancy. Fresh Veggies are a great way to boost the nutritional diversity of the dish, and just about any leftover Meat will go nicely in the mix. As I’ve hinted above, changing up the Cheese(s) in your Mac and Cheese can add flavour interest and help make sure your chosen Cheese complements your additions.
Once you start exploring the universe of possibilities that Mac and Cheese can offer, you’ll be making some version or another of it every week, just like Mom did!
~ Maggie J.