Thursday, December 18, 2008

3 Cheese Macaroni

All manner of cheeses are found in the 99c only Store. California Monterey Jack, European Swiss, Netherlands Tilberg, Austrian "Alps," American style cheddar and mozzarella have been found in the deli cold case by The 99 Cent Chef. 

Not that all these show up every time a visit is made - but at least once a month I find a good deal. I always pick up a few packages to freeze and use at a later time. If you are melting the cheese, freezing does no harm. 

While I is no "affineur," the fromage purchased in 99c only Stores has served me well indeed, from taco truck shrimp quesadillas to rainy day grilled cheese sandwiches, omelets to pastas and of course, oven baked macaroni and cheese. 

And I kick up the ultimate comfort entree a notch by blending three different cheeses. Adding an intense European Swiss, or Tilberg, gives a typical mac and cheese extra bite. 

I also like to sweeten my Mac & Cheese by adding some white wine or apple juice in the mix.

So always peruse the deli case for cheese deals, but beware of "vegetable oil" based cheese -- even The 99 Chef Chef has standards!

16 ounce elbow macaroni - substitute rigatoni or penne tube past to impress.
8 ounce each of cheddar, swiss and mozzarella - or any type you like.
2 tablespoons flour
2 1/2 cups milk - whole or 2%
1/2 cup white wine - Okay to use apple juice.
 1 tablespoon Dijon mustart - or 1 teaspoon dried mustard. Okay to use regular mustard.
1 cup bread crumbs - optional.

Start by boiling macaroni in a pot for about 5-7 minutes until al dente. You don't need to cook the macaroni all the way - you will finish cooking it in the oven.

When done drain macaroni and add it to a baking dish. Pour in white wine or apple juice.

Set aside about 1/2 cup of cheese for topping. 

In a pot over medium heat, add flour and slowly whisk in milk. Sprinkle in cheese, stirring until melted, about 10 minutes or so.

In a large casserole dish mix macaroni and melted cheese mixture and sprinkle extra cheese over dish. Finally top with bread crumbs (optional).

Bake uncovered for 20-30 minutes at 350 degrees until top is golden brown. 

Remove from oven when done and allow to stand for 5 minutes as sauce thickens.  
*If too dry, make a split down the middle and pour in a 1/4 to 1/2 cup of milk.

Next up is my festive holiday video "Eggnog and Trimming the Tree". So come back to sample my homemade spiked concoction using fresh ingredients and an airline bottle of booze. This budget mixologist sacrifices sobriety to bring you a cocktail recipe, while segueing into a Christmas tree decorating fiasco!


Myr said...

Looks delicious!

Kimsue said...

Your mac and cheese looks so tasty!
But I NEVER see any of those fancy cheeses at my store. Perhaps I donlt go there enough. How often do you go?

99 Cent Chef said...

Hi Kimsue, I go about once or twice a week on average, and I hit different stores as stock varies. Some cheese deals are only stocked for a day, so serendipity plays a big part. My freezer is stocked with bargains including cheese; so some of my recipe ingredient deals may have passed. The main thing is to get it if you see it, and remember you can always return 9 items at a time in 9 days!

Anonymous said...

The best cheese I ever got at 99 were Land o Lakes cheddar/jack slices. That mac & cheese looks crusty luscious!!!

love your blog btw

-That Girl Can Eat

The Daily Smash said...

This looks so good I found you on love your blog.
Check out mine if you get time

Have a great day.

Related Posts Plugin for WordPress, Blogger...