macaroni and cheese – In Good Taste

Miniature Macaroni and Cheese Cups with Parmesan Crust

Maris Callahan — Wed, 28 Dec 2016 07:09:20 +0000

One of my favorite, favorite food is macaroni and cheese. I like all versions of it: store-bought, boxed, homemade, from scratch, low-brow, gourmet. It’s comfort food, and it’s celebration food, and so versatile that even Brad, whose culinary abilities extend to making eggs and spaghetti, can whip up a reasonably tasty macaroni and cheese. This miniature macaroni and cheese cup recipe, prepared in ramekins, are the perfect party food or portion-controlled quick weeknight dinner. There are plenty of recipes for from-scratch, homemade macaroni and cheese that are creamy, cheesy and full of goodness, but sometimes you want something that’s going to be quicker, easier and just as delicious. This is where I’ll note that Brad only likes boxed macaroni and cheese, and I’m especially partial to making us the O Organics version from Jewel-Osco, which is fun to doctor up in a bunch of different ways. Jewel-Osco’s O Organics line incorporates fresh fruits and vegetables, wholesome dairy and meats, cereals, snacks and more. With the wide variety of products offered by O Organics, there are so many easy ways to incorporate organic foods into meals. I get my O Organics products at Jewel-Osco, but if you are outside of the […]

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BBQ Pulled Pork Macaroni and Cheese

Maris Callahan — Fri, 30 May 2014 17:03:28 +0000

Even though there are a lot of recipes that are great for cooking for one or cooking for two, pulled pork and barbecued ribs are not among those recipes. Whether you cook your pork on the grill, in a smoker or in the slow cooker (which I do, much to the horror of barbecue chefs everywhere) most recipes are going to call for a minimum three or four pound pork shoulder. Because no one should have to exist without pulled pork, this means one thing: leftovers.Next time you feel the urge to channel your inner Kansas City grill master (even if it is by cheating with a slow cooker) you can easily repurpose any leftover pulled pork into another delicious medium that will probably disappear even faster than it did the first time around. We’ve made this recipe twice: once with ribs and once with pulled pork. Either will work well, but if you have it in you to make pulled pork so that you can drown yourself in macaroni and cheese, well, we highly recommend it. Save Print BBQ Pulled Pork Macaroni and Cheese Author: Maris Callahan Recipe type: Cooking for a Crowd, Worknight Dinners Prep time: 20 mins Cook time: […]

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Baked Shells and Cheese

Maris Callahan — Tue, 13 Mar 2012 05:00:51 +0000

Truth: I have more cookbooks than I know what to do with. This is both good and bad. When moving? Bad. When looking for a mindless baked shells and cheese recipe? Very good. I used to have two ladder-style shelves, each constructed from two separate pieces that fit neatly together to form a loose hinge so the shelves appear that they’re leaning on the wall. One sits in my living room, positioned neatly in a corner next to a window, filled with novels, picture frames, a fake plant that most people think is real and dead. The other shelf used to live on the other side of the room, closer to where my kitchen and eating area are. That piece was for cookbooks. I don’t know if it was the weight of the cookbooks on the shelf or if I had simply done a hasty job of assembling said shelf, but the latter unit always looked as if it were about to keel over. Friends would come over and point out to me that my shelf looked as though it were about to come crashing to the ground under its own weight, but I would just laugh it off and insist […]

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Why I Write [Southern Macaroni and Cheese]

Maris Callahan — Sun, 11 Sep 2011 22:04:27 +0000

Two weeks ago I wrote two posts in in which I mentioned that I recently lost a client and felt uninspired to blog. After a few days, my mother, an avid reader here, suggested I remove the “depressing posts” in case prospective employers or clients were reading my blog. Though I certainly don’t want to represent myself here as a pessimist or a constant “glass half empty” type of person, I also don’t want to pretend that my life is all rainbows, cupcakes and unicorns. If anyone says that about their life, that doesn’t make them an optimist. It makes them a liar. When I started blogging in 2008, I had no idea that this would become a place where I would write about food. I started this blog days after I sat at the bar at Stout on 33rd Street in New York City with my coworker Joey, having a beer before a Kanye West concert that I had to attend with clients for work and Joey happened to be attending with friends. We’d already exchanged typical colleague banter when he asked me: “what do you like to do with your free time?” I told him I’d always liked to […]

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