Eat Something

{August 23, 2008}   Blender Puffy Mac and Cheese

So confession time, this was meant to intro my cooking phobic friend into the world of easy but impressive dishes but it was a big time flop. (Note to self: Do NOT try to beat egg whites in the blender–even if you think that’s what a recipe is suggesting–it is painfully frustrating… I say “think” because upon closer more careful examination I realized blenderness aside they were saying blend, blend, blend, beat and thus with more attentiveness it is clear that they are not suggesting you attempt to whip these whites into shape via blender blade and it was some what a**inine of me to assume so as logic would alert you to the lack of air potential but alas no I was have a completely blonde night–as despite physically outgrowing the more evident symptoms I am still very much afflicted.) And while I got it from the cookbook in theory, I cut out the veg because of the kids and the onion for my friend, changed amts on things to fit with my supplies and taste preferences and threw up a little in the back of my throat at the idea of pureeing the pasta (as they so wonderfully suggested) so umm, yeah I didn’t dare do that… and when as was said and done this not really the recipe any more either. But as you know that’s in keeping with how I operate… and I won’t take it personally if you make it faithfully to the original (I mean I might have blended the pasta to if I was making it for the pitty pat, but as is I was cooking the pasta past my desired for the goonies anyway so that was a concession I didn’t have in me)

Blender Puffy Mac and Cheese (inspired from “Macaroni Puff Soufflé” p 39 of Better Homes and Gardens Blender Cook Book 1971)
12 oz elbows
2.5 c milk
5 eggs, seperated
2.5 c shredded cheddar
2 wedges laughing cow spreadable swiss (you can sub butter, that’s what a normal person would use)
1/2 tsp cream of tartar

So I boiled the pasta in very salty water. Threw the whites in the blender with the cream of tartar (but will just use the electric beater next time) poured out in a bowl and nearly cried, and began feebly trying to save them and never got them where they needed to be (hence the non puffiness, but this is still a salvagable recipe and I’ll come make it with you the proper way if you’d like). Added the milk, yolks and cheeses to the blender and blitzed smooth. Fold everything together and put in dish to bake in and ungreased dish preheated 350 oven until set, I think it was around 45 min.

As a special note, you’d actually want to put this in an dish with tall sides but as I was planning to use that dish in chicago and didn’t have any faith this would rise much I went with the big glass casserole, aka my brownie pan (did you catch that diane? but I swear there was no such reason why he liked the mac… I’m a good girl unlike the other three adults at the table *smirks* at least in that respect), instead so I wouldn’t need to hand wash it before we left town (but of course a certain sweet fairy cleaned all the dinner dishes before my sojourn home)…

[NB. It needed a little something IMO, so I think I’d add some roasted yellow or orange bell pepper next time to discreetly replace the pimentos as that’d puree into something that could easily hide under the guise of the cheese and would lend a little more roundness I think.]


cejaystine says:

Oh, wait I think I also actually put maybe 1/2 c of parm on top, as I didn’t want to make or use more bread crumbs, to keep the pasta from drying out…

Amber says:

I bet this was wonderful, I haven’t had mac and cheese in so long.

cejaystine says:

Wait, no mac and cheese? What’s wrong with you woman?!? and how can you be my BFF and not eat mac and cheese? I mean come on…

Pssst… it goes really well with broccoli so you could probably starting eating it like once a week… (we usually have mac and cheese or risotto nearly every week here, so if you’re in need of a fix, then maybe you need to visit…)

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