Chapter 9. Recipe Makeovers

IN THE KITCHEN

In the Kitchen Recipies

Classic Macaroni and Cheese

Yield: 8 servings

Ingredients

1

1 pound elbow macaroni

1 quart medium béchamel, hot

1 teaspoon dry mustard

Dash Tabasco

1 pound Cheddar cheese, grated

Garnish: Bread crumbs, as needed

Paprika, as needed

1

Directions

1. Cook macaroni. Drain and rinse in cold water.

2. Flavor the béchamel with the dry mustard and Tabasco.

3. Mix the macaroni with the cheese. Combine with the béchamel.

4. Pour into a buttered half-hotel pan. Sprinkle with bread crumbs and paprika.

5. Bake at 350°F oven until hot and bubbling, about 30 minutes.

Reprinted with permission of John Wiley & Sons, Inc.

Light Macaroni and Cheese

Yield: 8 servings

Ingredients

1

2 cups cubed butternut squash

1 cup chicken stock

1½ cups reduced fat milk

1 pound whole wheat elbow macaroni

Pinch nutmeg

Pinch cayenne pepper

½ teaspoon salt

¼ teaspoon white pepper

½ cup part-skim ricotta cheese

5 ounces extra-sharp cheddar cheese, grated

2 tablespoons finely grated Parmesan cheese

3 tablespoons dry breadcrumbs

1 tablespoon finely grated Parmesan cheese

1 teaspoon extra-virgin olive oil

¼ teaspoon paprika

1

Directions

1. Bring squash, stock, and milk to a boil, then simmer until squash is tender.

2. Meanwhile, cook macaroni until al dente, then drain.

3. Purée squash with nutmeg, cayenne, salt, and white pepper.

4. Mix together the macaroni, squash mixture, and three cheeses.

5. Spray a half hotel pan with vegetable oil cooking spray. Fill the pan with the macaroni mixture.

6. Combine breadcrumbs, Parmesan cheese, olive oil, and paprika, and sprinkle over the macaroni mixture.

7. Cover with foil and bake 20 minutes at 375°F. Remove foil and baked until lightly browned—about 30 minutes more.

In the Kitchen Activity

1. Your instructor will either ask you to prepare a classic recipe and a healthier version of that recipe, or you will prepare this classic macaroni and cheese recipe and the healthier version.

2. Write down the modifications made from the classic recipe to come up with the lighter version. Include changes in ingredients, preparation, and cooking methods.

3. Please use this evaluation form to judge the appearance and taste/flavor of the dishes made.

Appearance / Extremely
Attractive / Moderately
Attractive / Attractive / Unappetizing / Unattractive
Classic
Light
Comments:
Taste/Flavor / Excellent Taste / Tasty/
Flavorful / Acceptable
Taste/Flavor / Could Be More Flavorful / Taste Did Not Appeal to Me
Classic
Light
Comments:

4. Do a nutrient analysis of both dishes and fill in the following chart to compare. Compare and contrast the nutrients found in the two dishes.

Dish / Kcalories/
Serving / Fat(g)/
Serving / % Kcalories
from Fat / Saturated Fat
(g) /Serving / Fiber (g)/
Serving / Protein (g)/
Serving
Classic Version
Light Version

1