Gourmet Mac Cheese W Lots Of Variations Recipes

GOURMET MAC & CHEESE

Gourmet Mac & Cheese image

Provided by Jeff Mauro, host of Sandwich King

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

1 1/2 pounds cavatappi
Kosher salt and freshly ground black pepper
16 ounces pancetta, small diced
4 tablespoons unsalted butter
5 tablespoons all-purpose flour
2 cloves garlic, grated on a rasp
1 tablespoon Dijon mustard
1 teaspoon hot sauce
4 cups whole milk
8 ounces fontina cheese, grated
8 ounces Gruyere, grated
8 ounces Havarti cheese, grated
4 ounces blue cheese, crumbled
1 tablespoon chopped fresh chives

Steps:

Preheat oven to 350 degrees F.
Boil pasta in boiling salted water until very al dente?about 3 minutes less than the box instructions (it will finish in the oven).
Render pancetta in a large oven-safe pan or French braiser over medium heat until still chewy and not quite crispy, about 20 minutes (it will finish crisping in the oven). Remove pancetta and drain all but 1 tablespoon rendered fat. Add butter, melt and then add flour to make roux. Whisk until smooth, then cook until blonde in color, 2 to 3 minutes. Add garlic, Dijon and hot sauce. Whisking vigorously, slowly add milk. Bring to simmer, whisking constantly, then cook, whisking occasionally, about 5 minutes.
Add fontina, Gruyere, Havarti and blue cheese and season with salt and pepper. Mix in pasta until fully coated. Cover entire top with pancetta and bake until bubbly and gooey, 10 to 15 minutes. Sprinkle with chives and serve immediately.
Unbaked Gourmet Mac & Cheese can be made ahead of time and stored in the fridge. Bring to room temperature before baking, and add on another 10 minutes in the oven.

MAC AND CHEESE VARIATIONS

Mac and Cheese Variations image

Classic Mac and Cheese prepared in a varity of ways.

Provided by Christine Cushing

Categories cheese,dinner,Fall,Hot and Spicy,lunch,Main,North American,Party Favourites,pasta,quick and easy

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 16 oz bag dried fusili
1 16 oz bag dried pasta
1 16 oz bag dried macaroni
1 16 oz bag dried rotini
1 16 oz bag dried shell
3 Tbsp butter
1 large onion, chopped
1 clove garlic, chopped
1 hot Italian sausage, casing removed, sliced
1 red pepper, chopped
1 cup fontina cheese, grated

Steps:

Cook macaroni in boiling, salted water according to package directions.
Sauté onion in butter in a large skillet for 3 to 4 minutes until soft.
Add the garlic and sausage. Brown sausage for 2 to3 minutes until golden.
Add the red pepper and cook until soft, about 2 minutes.
Drain pasta and toss with sausage mixture and fontina cheese.
Adjust seasoning and add some grated Parmesan cheese if desired. Transfer to a medium baking dish brushed with melted butter.
Sprinkle with grated fontina and/or parmesan cheese.
Place under broiler until browned and bubbly, 3 to 4 minutes.

GOURMET MAC & CHEESE W/ LOTS OF VARIATIONS

Gourmet Mac & Cheese W/ Lots of Variations image

Tweak the spices to your liking. I like it also without the paprika, but garnished with a sprig of fresh rosemary. Also try making it cheesier or adding or substituting cheeses. I've made an excellent one with brie. I've also used canned tuna instead of chicken for a quicker version. I have also experimented with different seasonings and rubs for the chicken or tuna, including celery salt, cayenne, rosemary, cumin, etc. Changing the pasta also greatly changes the flavor as well, in my opinion. Can be made with dried spices but I recommend fresh! To go above and beyond, you can also bake the finished casserole with a breadcrumb or other topping.

Provided by GoldsmithLissa

Categories One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

36 ounces boneless skinless chicken breasts or 36 ounces canned tuna
2 lbs cooked macaroni or 2 lbs other pastas
1 quart heavy cream or 1 quart fat-free half-and-half
6 ounces goat cheese or 6 ounces other cheese
2 tablespoons olive oil
2 tablespoons fresh rosemary
sea salt, to taste
fresh ground black pepper, to taste
2 tablespoons Hungarian paprika or 2 tablespoons other seasoning

Steps:

Preheat oven to 400°F.
Season chicken breasts with paprika (or other spice), salt, and pepper. Set aside.
(Note: for tuna: saute and bake can add a nice flavor, but skip one or both steps to save time).
In a large saute pan, heat olive oil and brown chicken on both sides
Bake for 8 to10 minutes.
Remove from oven and let cool then dice into large pieces.
Heat cream in large saucepan. Add herbs, salt, and pepper. Reduce by half.
Add the cooked pasta, cheese and cooked chicken and simmer for 2 minutes.
Remove from heat and serve.

Nutrition Facts : Calories 1130.7, Fat 77.8, SaturatedFat 44.3, Cholesterol 348.7, Sodium 407.2, Carbohydrate 53.2, Fiber 3.6, Sugar 2, Protein 54.6

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