Comfort meets portability...Mac 'n' Cheese Bites (a recipe!)

Mac 'n' Cheese

a childhood favorite of just about most everyone

even someone from an Asian household like me.


I'm not a regular lover of cheese, especially as a younger child. Although I would eat Mac 'n Cheese as a child, it was never something I ever requested or went nuts for. Now, even though I have come to appreciate cheese and will eat certain cheeses, I mainly eat Mac 'n' Cheese for nostalgia purposes. However, Mac 'n' Cheese is something I make quite often. My brother loves it, and my SO can definitely live on just Mac 'n' Cheese.

The Mac 'n' Cheese I make like any good Mac 'n' Cheese requires a blend of cheeses. Mine, however, also starts with a base of a Bechamel sauce

I love this sauce and use it frequently in a lot of my dishes, especially when creaminess and pasta are involved. I think it is the perfect vehicle for a lot of things. Supposedly, it's a favorite of the French. They drench their grilled cheese sandwiches in it.

Also, I think this certain recipe needs the Bechamel sauce because we're going to bake it a second time and it'll hold shape but won't loose the cheesy-gooey-ness.

I won't write out a recipe for Mac 'n' Cheese since I think anyone who cooks know the basic recipe for a Mac 'n' Cheese. If you don't, well,

Mac 'n' Cheese Bites

- Preheat oven
- Follow the Bechamel "recipe"
- Over medium heat, add your favorite blend of cheeses
   - I like using Gouda, a sharp white cheddar, and either Parmesan for the saltiness or Mozzarella for the gooeyness
- Add cooked macaroni and stir until all cheeses melt and the right consistency is achieved
- Grease muffin or cupcake tins
- Spoon the Mac 'n' Cheese mixture into the tin
- Optional, topped with breadcrumb mixture or more cheese, like Mozzarella or American Cheddar.
- Baked at 375 degree for about 15 minutes.
- When done, let cool before fishing them out.

Bechamel Sauce

- butter melted over medium-low heat
- add flour STIR
- add milk and STIR
until a soft velvet consistency is achieved

Simple. I've been making this since I was 13. I actually didn't perfect it until much later on when I understand more about cooking.

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Preparing for the Feast (...and a recipe One Pot Vegan Pasta)

I love reading. I love cooking. So, naturally, reading cookbooks is something I wish I have more time to do. Back when I had my first Food Confession blog, I would literally spend an eight to ten hours day just cooking. I would spend hours pouring over not just cookbooks but also the Internet, cooking shows, and any other sources I can get my hands on. So, as I pour over these volumes, I wish I still have that much time to cook and experument. Oh, the woes of having a day job and being responsible!

One of the book I was reading was called Martha Stewart's One Pot Meal. As a busy working woman, I love one pot meals. They're easy and sometimes require very minimal prepping. Because I love vegetables, because I do love vegan food, and because I have a locally sourced produce store down the street from where I live, one recipe stood out to me. This one.

Now, I, being who I am, just could not follow the recipe. I love experimenting, and I love developing flavors. Simplicity is not in my nature. You can, of course, just follow the recipe, and, I'm sure, it will be delicious as simple recipes often are. Or, you can do what I do.

One Pot Meal Vegan Pasta

Ingredients

12 ounces linguine
12 ounces cherry or grape tomatoes, halved or quartered if large
1 onion, thinly sliced (about 2 cups)
4 cloves garlic, thinly sliced
1/2 teaspoon red-pepper flakes
2 sprigs basil, plus torn leaves for garnish
2 tablespoons extra-virgin olive oil, plus more for serving
Coarse salt and freshly ground pepper
4 1/2 cups water
Freshly grated Parmesan cheese, for serving if desired

1. Preheat the oven to 425 degrees.
2. Take half of the onions and tomatoes and place them in a sheet pan. Wrap the garlic in tin foil. Place it in the pan with the onions and tomatoes. Place both of them in the oven for about 15 mins. 

Roasting give the vegetables a smoky, nutty flavors that simply boiling them can't bring forth.

3. Now, place them all in a pot, and bring to a boil.
4. Then, reduce to medium heat. Let it go until the pasta is cooked. While cooking, season to taste. 

Note: I didn't have linguine so I used angel hair. It didn't work out well. I think, as a substitute, a heartier pasta like spaghetti might have worked better.

Experiment, and try different things. Let me know what you think.

Happy cooking!

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