Kitchen Miracle – Glorified Mac N Cheese a la Heidi

You may have noticed, by now, that every meal in my home, starts as a dream and ends in a miracle or a disaster.

Even my most ugly casseroles, taste really good. Usually.  Most of the meals, that my family may consider unappealing, I usually love, too.  With that said, “boring” is usually the cause of a disaster, around here.

With multiple allergies, its difficult to be too frugal. Frugal, in our Field of Dreamz, will always be a bigger hit, to our budget, than it has to be, to yours..

Consider our ingredients, and consider that there may be more frugal options that you and your family may be able to eat.

With that said.. tonight’s dinner was definitely gourmet, in my book.

Glorified Mac n Cheese

1 pound macaroni noodles (I used Barilla.)
16 ounces Smoked Gouda Cheese
(I found this cheese, at Sam’s. Its just over $5/pound and equivalent, IMHO, to the whole foods varieties that I’ve purchased. They look alike, too.)
10 ounces Mild Cheddar Cheese
(this is an estimate. I buy this at Sam’s, in 5 pound blocks.)
1 sleeve saltines
1/2 tsp Restaurant Ground (not fine, not real course) black pepper
32 ounces Cream of Mushroom soup
(I used a fresh soup, from Whole Foods, with fresh crimini mushrooms.)
1 cup milk (I used fat free organic)
1 cup 1/2 and 1/2 (I used organic from Sam’s.)
2 – 4 oz cans fire roasted green chilies (about six whole chilies)
(I used whole and chopped them, myself.)

The hardest part of this, for me, is not over-cooking the pasta. I’m really bad about that. I knew that I wanted to bake this, so I boiled it, until just under al-dente.

I drained the pasta and mixed the following ingredients, right inside my 10×13 glass baking dish.. (My lasagne pan.) in this order:

  1. pasta
  2. soup
  3. ground black pepper
  4. fire roasted green chilies, chopped
  5. grated/shredded gouda cheese

Pour milk and cream right over the top, but do not mix it in.

Top with 1/2 sleeve of crushed saltine crackers, the cheddar cheese, and then the other 1/2 sleeve of the crackers.

I sprinkled Ground Spanish Paprika and Restaurant Ground (not real fine) Black Pepper all over the top, before I baked it at 375 (F) degrees for 30-40 minutes.  I looked for it to be very bubbly, melted and evenly browned on top.

(After I ate, I added 1,000 mg of Taurine, into me, to offset the headache, that was starting, from the glutamate, found naturally, in the mushrooms.  It is a miracle, in my book, that this helps me.)

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Kitchen Miracle – Glorified Mac N Cheese a la Heidi

You may have noticed, by now, that every meal in my home, starts as a dream and ends in a miracle or a disaster.

Even my most ugly casseroles, taste really good. Usually.  Most of the meals, that my family may consider unappealing, I usually love, too.  With that said, “boring” is usually the cause of a disaster, around here.

With multiple allergies, its difficult to be too frugal. Frugal, in our Field of Dreamz, will always be a bigger hit, to our budget, than it has to be, to yours..

Consider our ingredients, and consider that there may be more frugal options that you and your family may be able to eat.

With that said.. tonight’s dinner was definitely gourmet, in my book.

Glorified Mac n Cheese

1 pound macaroni noodles (I used Barilla.)
16 ounces Smoked Gouda Cheese
(I found this cheese, at Sam’s. Its just over $5/pound and equivalent, IMHO, to the whole foods varieties that I’ve purchased. They look alike, too.)
10 ounces Mild Cheddar Cheese
(this is an estimate. I buy this at Sam’s, in 5 pound blocks.)
1 sleeve saltines
1/2 tsp Restaurant Ground (not fine, not real course) black pepper
32 ounces Cream of Mushroom soup
(I used a fresh soup, from Whole Foods, with fresh crimini mushrooms.)
1 cup milk (I used fat free organic)
1 cup 1/2 and 1/2 (I used organic from Sam’s.)
2 – 4 oz cans fire roasted green chilies (about six whole chilies)
(I used whole and chopped them, myself.)

The hardest part of this, for me, is not over-cooking the pasta. I’m really bad about that. I knew that I wanted to bake this, so I boiled it, until just under al-dente.

I drained the pasta and mixed the following ingredients, right inside my 10×13 glass baking dish.. (My lasagne pan.) in this order:

  1. pasta
  2. soup
  3. ground black pepper
  4. fire roasted green chilies, chopped
  5. grated/shredded gouda cheese

Pour milk and cream right over the top, but do not mix it in.

Top with 1/2 sleeve of crushed saltine crackers, the cheddar cheese, and then the other 1/2 sleeve of the crackers.

I sprinkled Ground Spanish Paprika and Restaurant Ground (not real fine) Black Pepper all over the top, before I baked it at 375 (F) degrees for 30-40 minutes.  I looked for it to be very bubbly, melted and evenly browned on top.

(After I ate, I added 1,000 mg of Taurine, into me, to offset the headache, that was starting, from the glutamate, found naturally, in the mushrooms.  It is a miracle, in my book, that this helps me.)

There are no comments yet. Be the first and leave a response!

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