When you need to make mac and butter, there are plenty of easy ways to go about it, but there are a few that will leave you in the mood for a mac and cheesesteak.
Here’s what you need: 1 tablespoon butter, softened, 1/4 cup milk, 2 tablespoons grated Parmesan cheese, 1 egg, 1 cup grated zucchini 1 tablespoon fresh basil, chopped 1/2 cup flour 1 teaspoon baking soda 1/8 teaspoon salt 1/3 cup grumbled macaroni 1 tablespoon cream cheese, softened 2 teaspoons chopped garlic, minced 2 teaspoons Parmesan, shredded 2 tablespoons cheese sauce 2 tablespoons olive oil 2 tablespoons Parmesan chips (optional)1 large egg1/4 pound (3.5-ounce) ground turkey, diced1 1/5 cups (2 sticks) unsalted butter, cubed1/2 teaspoon salt1 cup shredded sharp cheddar cheese (I used Trader Joe’s)2 tablespoons Parmy, grated2 tablespoons griddled grated bacon, shredded1 1 or 2 large eggs1/8 cup griddled mozzarella cheese, grilled for 15 seconds or until melted1 cup griddle cheese, toasted1/3 teaspoon garlic powder, minced1 teaspoon oregano, ground 1/6 teaspoon dried basil, grumbled 1/16 teaspoon dried oreganol, minced 1/32 teaspoon ground cumin, ground (optional, but great in place of salt)1 cup chopped parsley1/5 cup grined Parmesan grated1 tablespoon chopped fresh basil (optional), optional (use fresh if you like)Directions: 1.
Preheat oven to 350 degrees.
Line a rimmed baking sheet with aluminum foil.
Combine the butter, milk, Parmesan and egg in a medium bowl and whisk until creamy.
Add the egg mixture and whisk again.
Add 1 tablespoon of flour to the mixture and mix until incorporated.
Add a splash of water and mix for 2 minutes, then stir in the salt, and mix again.
Add flour mixture, baking soda, and salt and mix well.
Add eggs, milk mixture, and Parmesan to the butter mixture and combine well.
Add griddle/mozzarella mixture and blend well.
Spread the batter evenly over the baking sheet.
Bake for 25-30 minutes, or until the top is golden brown.
Remove from oven and cool completely before slicing.
(You can use a sharp knife to slice the mac and add a few more slices if you prefer.)
Note: You can also make this mac and macaronis in the microwave, but I have found that it takes a lot longer and takes less time to make the mac.
This makes for an easy lunch, or a hearty dinner, for two.
The recipe was originally published in the September 2011 issue of the New York Times, but is now available in print on the New York Daily News digital platform.