Tuesday, July 28, 2009

Stovetop Macaroni and Cheese a la Schamelot

(Like Famous Dave's, only better!)

I modified this recipe from a Cook's Illustrated version after tasting Famous Dave's mac-n-cheese. If you keep shredded cheese in the freezer, it's practically as easy as boxed mac-n-cheese, but probably cheaper and definitely tastier--probably healthier, too!


2 large eggs
1 (12-ounce) can evaporated milk
2 chopped jalapenos, seeds removed)
2 teaspoons table salt
1/4 teaspoon ground black pepper
1 teaspoon dry mustard , dissolved in 1 teaspoon water
1/2 pound elbow macaroni
4 tablespoons unsalted butter
6 ounces or 1 1/2 cups of extra sharp cheddar
6 ounces or 1 1/2 cups of Monterey Jack or Mozzarella


  • Mix eggs, 1 cup of the evaporated milk, pepper sauce (or 2 chopped jalapenos, seeds removed), 1/2 teaspoon of the salt, pepper, and mustard mixture in small bowl; set aside.
  • Meanwhile, heat 2 quarts water to boil in large heavy-bottomed saucepan or Dutch oven. Add 1 1/2 teaspoons of the salt and macaroni; cook until almost tender, but still a little firm to the bite.
  • Drain and return to pan over low heat. Add butter; toss to melt.
  • Pour egg mixture over buttered noodles along with three-quarters of the cheese; stir until thoroughly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes. Serve immediately.
  • Ultimate Schamelot Stromboli

    (Picture coming!)

    We don't even make pizza anymore. It just doesn't compete with the stromboli!



    2 1/4 teaspoons active dry yeast
    1/2 teaspoon brown sugar
    1 1/2 cups warm water (110 degrees F/45 degrees C)
    1 teaspoon salt
    1/4 cup olive oil
    3 1/3 cups all-purpose flour


    1 can tomato paste
    1 1/2 cans water
    1 teaspoon garlic salt
    1 teaspoon oregano
    1 teaspoon basil


    1 lb. shredded mozzarella cheese

    any combination of the following:

    roasted eggplant


    1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.

    2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.

    3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out.

    4. Preheat oven to 425 degrees F (220 degrees C).

    5. Divine dough in half and roll out into a rectangle. Working in the middle third of rectangle, spread sauce, cheese and meat/veggie combination. Fold one side-third over and then the other, sealing edges, and transfer to cornmeal-dusted stone or oiled pan. You can drizzle oil and salt over the rolls, or sprinkle more shredded cheese if you want to.

    6. Bake stromboli in preheated oven, until the crust is golden brown, about 15 to 20 minutes.

    Buon Appetito!