Ordering Disorder
with Chris Jordan
Ordering Disorder is about making every day run more smoothly in small specific ways like quick, easy, and nutritious recipes, tips for prepareing lunches, and organizing tips, which add up to big changes
To learn more about Chris, check out her profile on
Work It, Mom! and read her blog at notesfromthetrenches.com.
My children say that this is better than the stuff that comes in the blue box. I think tears welled up in my eyes and my hand involuntarily clutched my chest when they said this. It is such a compliment coming from those who think the most tasty foods are ones that come in colors not naturally occurring in nature.
For this recipe you will need:
1 box elbow macaroni
6T unsalted butter
6T flour
1 1/2 cups milk
1 1/2 cups cream
(I used 3 cups of half-n-half, which I think is the same thing.)
3/4 tsp salt
ground pepper
3 cups shredded cheddar
3/4 cup seasoned bread crumbs
Preheat your oven to 400 degrees.
Cook and drain the macaroni according to the package directions
Melt the butter in a large pot, large enough to fit all of the macaroni
Add the flour, salt and pepper and whisk until it is well blended.
Gradually pour in the milk and cream. Stirring constantly. CONSTANTLY. As in do not stop stirring. Bring to boil and allow it to boil for 2 minutes.
Reduce heat and stir for another 5 minutes or so. Then slowly add the cheese. SLOWLY. And keep on stirring. You could consider this your upper arm workout for the day.
Once all the cheese has melted in the pot, allow it to simmer for 5 minutes.
Turn off the stove and pour the macaroni into the pot. Did you use a big enough pot? You didn’t did you? You thought, ‘Oh this one will be fine. I’ll make do.’ Except now all the macaroni is spilling out of the top of pot while you are stirring and getting all over the stove top and into the burners. And you are cursing under your breath. What? That was just me? Oh, well carry on then.
Toss well so all the macaroni is coated.
Pour into a well buttered baking dish. (At this point you can set the baking dish aside until it is 30 minutes before dinner time. I love meals like this because I can pop it into the oven when we get home from practice and kids are showering.)
Sprinkle the breadcrumbs on the surface.
Bake for 20 minutes.
Then step back and let the compliments roll in.
Next time I make this I am planning on adding ham to it. I made a spiral ham last week and cut some up and froze it expressly for this purpose. I also saved the bone to make split pea soup. If you don’t have ham leftovers, you can also buy a ham steak and cut it up. I want to add broccoli, but the very idea made several children wail and rend their clothing, so I am going to pass on it. But I think it would be tasty.
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Sounds like my recipe … though I don’t bother with the cream.
I’m also too lazy for so much stiring. My trick: cook some finely chopped onions (and celery) in the butter. When you add the flour, the veg. bits get coated and there are no flour lumps. It goes even faster if you preheat the milk (cream) in the microwave … the sauce comes to a boil almost instantly.
Another variation: my mom would just cut the cheese in cubes and mix it with the macaroni in the baking dish. When you pour the white sauce over top, you end up with gooey melted cheese chunks throughout the dish.
Sarah | September 14th, 2009 at 6:02 pm
I assume you mean set aside in the fridge. I do tend to err on the cautious side but remember you used to thaw your turkey on the counter before you learned otherwise.
Maggie | September 14th, 2009 at 9:16 pm
That sounds amazing and I might just have to try it. But, like, quarter the recipe since it’d only be for me. And maybe Boyfriend, if he’s lucky!
So, for other ideas of things to add to it for non-picky eaters…BF and I were in NYC this weekend and checked out a restauarant a friend had recommended called Smac. Or, S’mac. Or, a restaurant COMPLETELY DEVOTED TO MAC & CHEESE AND ONLY MAC & CHEESE, HOLY CHEESY HEAVEN. Ahem. While we were expecting higher end ingredients (um, hi, did someone forget the truffles?), we were not disappointed. BF had the cajun one (with a kick, if you like a kick), I had 4 cheese (tasted more like 400 cheese) and my friend had the garden lite (yes, because it is healthy mac & cheese. Keep telling yourself that as you are devouring the cheesy goodness, with broccoli & cauliflower & mushrooms). Check out the menu for ideas to add to your own at home!
http://www.smacnyc.com/
Maggie | September 14th, 2009 at 11:42 pm
your recipes always make me drool a little!
i am a fan of adding broccoli or peas or green beans (theme?) to mac and cheese! (usually broccoli - it IS tasty!) though with back yard tomatoes still producing… i am thinking they would be awesome mixed in just before transferring to the baking dish!!!
I have been looking for a recipe for mac and cheese, so i will be making this yumminess this weekend as it is supposed to turn cool.
kate | September 15th, 2009 at 5:23 pm
This. looks. soooo. good.
Nataly | September 15th, 2009 at 7:30 pm
SOUNDS DELISH!
But, um, sorry but really, 45 min to an hour to make mac n cheese? Um sorry, but I have to stick to the 3.5 min Kraft mac n cheese. I do however spend the hour cooking poached salmon over spinach leaves with asparagus spears and angel hair pasta.
Chris says: Well, it isn’t 45 minutes of standing in the kitchen with the food. What I love about recipes like this is that you spend the initial 20 min preparing the dish earlier in the day, then you set it aside (in the fridge, of course!) and go on with your day. After you return home from your kids activities you pop it into the oven and dinner is done. No trying to juggle homework time, bath time, etc and cooking.
Glenn | September 17th, 2009 at 5:32 am
Little kids will go for sliced-up hotdogs mixed in, too. Except my kid, who eats nothing.
I tend to use whatever cheese is on hand, which makes for inconsistent results. But I will definitely have to try the extra naughtiness of the cream (or half-and-half, as the case might be).
Brigitte | September 19th, 2009 at 10:01 am
Oh yes, and I see you have lost weight, and, oh! Look at the lovely new ‘do!
Brigitte | September 19th, 2009 at 10:02 am
I could totally tell you had lost weight! But not too much–you look fabulous, dahling.
I’m going to try your recipe; usually I just use the one on the box.
But my question is, do you have a recipe for a creamy, not baked, mac and cheese? I’ve been searching for one, and I tried one that called for evaporated milk which was so bad it tasted like something aliens who were posing as humans would make, or maybe like something elementary school children would create during pretend-play time, with glue and yellow paint.
E. Peevie | September 27th, 2009 at 3:01 am
Got a thumbs up here too!
Gina | October 21st, 2009 at 12:23 pm
This is similar to my grandmother’s macarroni. To be honest it has always been something of a delicacy in our house (I think becaue my dad was the only one who knew how to make it and he only did so a few times a year). I make a slightly zooped up version for my own family now (a little bit of garlic in the sauce, extrasharp white cheddar, maybe a little smoked cheddar on top). When my daughter was younger I would make a double batch and cook one in muffin cups (perfect size for freezing and reheating for toddler lunches (or dinners when she wasn’t interested in what the grown ups were eating). We have also experimented with “green” maccaroni, adding spinich and/or broccoli florets. It is delicious that way, but not exactly the same. We used to use Mission Large elbow noodles, but have had to switch to Trader Joe’s Gluten Free elbows. It is also good with a cup or so of vegetable spiral noodles tossed in.
Susanna | October 21st, 2009 at 4:05 pm
Quick shells & cheese was born at our house when I realized I was out of Kraft. It is boil the noodles, drain them, then add milk, butter, cheese stirring constantly and serve. I should probably add the flour, but I don’t bother with the baking step - more true to the blue box
Mich | November 4th, 2009 at 5:52 pm