FryBoy
New member
This is a great variation on the usual mac & cheese we all know and love. It's loaded with veggies, healthful, and delicious. Printable version attached.
The original recipe is from the Wolf Creek Tavern (see photo), which is the oldest continuously operated inn in Oregon, and which is listed on the National Registry of Historic Places. I've modified the directions for clarity, increased the onion a bit, and added a little Tabasco, but otherwise the recipe is pretty much unchanged from the original.
Wolf Creek Macaroni & Cheese
From the Wolf Creek Tavern, Wolf Creek, Oregon
1 tablespoon butter
1 onion, chopped
¼ cup all-purpose flour
1 cup milk
1 cup chicken broth
12 ounces sharp cheddar cheese, grated
1 tablespoon Dijon mustard
3 large carrots (total of about ¾ pound), peeled and thinly sliced
4 cups broccoli florets
2 cups cauliflower florets
1½ cups dry elbow macaroni
Tabasco sauce to taste (optional)
Paprika
Salt & Pepper
1. Melt butter in a 2- to 3-quart pan over medium-high heat.
2. Add onion and sauté until softened, about 5 minutes, stirring frequently.
3. Add flour to pan, stir to combine, and cook for 1 minute.
4. Remove pan from heat and slowly add milk and broth, stirring constantly to blend.
5. Return pan to high heat and bring to boil, stirring.
6. Reduce heat to low; add cheese, mustard, and Tabasco, stirring until cheese is melted; remove from heat, cover and keep warm.
7. While the cheese sauce is being prepared, bring 3 quarts of water to a boil over high heat in a 6- to 8-quart pot.
8. Add carrots, broccoli, cauliflower, and macaroni to boiling water and cook until just tender, about 7 minutes.
9. Drain macaroni and vegetables well in colander; return to the pot or to a large serving bowl.
10. Add cheese sauce to macaroni and vegetables and stir to combine.
11. Add salt and pepper to taste and stir to combine.
12. Dust with paprika and serve immediately.
Makes 10 cups, about 8 to 10 servings, each with 275 calories.
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The original recipe is from the Wolf Creek Tavern (see photo), which is the oldest continuously operated inn in Oregon, and which is listed on the National Registry of Historic Places. I've modified the directions for clarity, increased the onion a bit, and added a little Tabasco, but otherwise the recipe is pretty much unchanged from the original.
Wolf Creek Macaroni & Cheese
From the Wolf Creek Tavern, Wolf Creek, Oregon
1 tablespoon butter
1 onion, chopped
¼ cup all-purpose flour
1 cup milk
1 cup chicken broth
12 ounces sharp cheddar cheese, grated
1 tablespoon Dijon mustard
3 large carrots (total of about ¾ pound), peeled and thinly sliced
4 cups broccoli florets
2 cups cauliflower florets
1½ cups dry elbow macaroni
Tabasco sauce to taste (optional)
Paprika
Salt & Pepper
1. Melt butter in a 2- to 3-quart pan over medium-high heat.
2. Add onion and sauté until softened, about 5 minutes, stirring frequently.
3. Add flour to pan, stir to combine, and cook for 1 minute.
4. Remove pan from heat and slowly add milk and broth, stirring constantly to blend.
5. Return pan to high heat and bring to boil, stirring.
6. Reduce heat to low; add cheese, mustard, and Tabasco, stirring until cheese is melted; remove from heat, cover and keep warm.
7. While the cheese sauce is being prepared, bring 3 quarts of water to a boil over high heat in a 6- to 8-quart pot.
8. Add carrots, broccoli, cauliflower, and macaroni to boiling water and cook until just tender, about 7 minutes.
9. Drain macaroni and vegetables well in colander; return to the pot or to a large serving bowl.
10. Add cheese sauce to macaroni and vegetables and stir to combine.
11. Add salt and pepper to taste and stir to combine.
12. Dust with paprika and serve immediately.
Makes 10 cups, about 8 to 10 servings, each with 275 calories.
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