Grants Mac And Cheese Recipes

GRANT'S MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees.
• Butter a 9X13" baking dish. In a large saucepan, melt the butter. Add the bacon and cook over moderate heat until crisp, about 7 minutes. With a slotted spoon, transfer the bacon to a plate.
• Add the onion and bay leaves to the saucepan and cook over moderate heat, stirring occasionally, until the onion is softened, about 5 minutes. Add the paprika and cayenne and cook, stirring, until fragrant. Stir in the flour until blended. Gradually whisk in the milk until the sauce is smooth. Bring to a boil over high heat, whisking constantly, and cook until thickened. Reduce the heat to low and simmer the sauce gently for 30 minutes, whisking frequently. Discard the bay leaves.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the macaroni and boil over high heat. Add the macaroni and boil about 4 minutes. Drain the macaroni and return it to the pot.
• Stir 4 cups of the cheddar into the hot sauce; add the bacon and season with salt. Add the sauce to the macaroni and mix well. Spread the mac and cheese in the baking dish and scatter the remaining 1 cup of cheddar on top.
• Bake for about 30 minutes until golden brown. Let stand for 10 minutes before serving.
• The assembled mac and cheese can be refrigerated overnight. Bring to room temperature before baking.

GRANT ACHATZ'S MAC AND CHEESE

Steps:

• Preheat the oven to 350°F
• Butter a 9-by-13-by-2-inch baking dish.
• In a large saucepan, melt the butter.
• Add the bacon and cook over moderate heat until crisp, about 7 minutes.
• With a slotted spoon, transfer the bacon to a paper toweled plate.
• Add the onion and bay leaves to the saucepan and cook over moderate heat, stirring occasionally, until the onion is softened, about 5 minutes.
• Add the paprika, oregano, garlic and cayenne and cook, stirring, until fragrant, about 3 minutes.
• Stir in the flour until blended.
• Gradually whisk in the milk until the sauce is smooth.
• Bring to a boil over high heat, whisking constantly, and cook until thickened.
• Reduce the heat to low and simmer the sauce gently for 30 minutes, whisking frequently.
• Discard the bay leaves.
• Meanwhile, bring a large pot of salted water to a boil.
• Add the macaroni or penne and boil until pliable but undercooked, about 4 minutes.
• Drain the pasta and return it to the pot.
• Stir 4 cups of the cheddar into the hot sauce, add the bacon and season with salt, black pepper(as needed) and a pinch of crushed red pepper(as needed).
• Add the sauce to the pasta and mix well.
• Spread the mac and cheese in the prepared baking dish and scatter the remaining 1 cup of cheddar on top.
• Bake for about 30 minutes, until golden brown and bubbling.
• Let stand for 10 minutes before serving with a baby spinach salad w/a vinaigrette dressing, crusty rustic bread and a Brunello di Montalcino from southern Tuscany.
• **The assembled mac and cheese can be refrigerated overnight. Bring to room temperature before baking.

MAC AND CHEESE

Steps:

• Preheat the oven to 375 degrees F.
• Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
• Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
• Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

GRANDMA'S SOUTHERN MAC AND CHEESE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
• Layer some of the macaroni in a 5-quart baking dish; top with a layer of Cheddar cheese. Continue layering macaroni and Cheddar cheese into the dish, ending with a Cheddar cheese layer.
• Beat milk, eggs, and mustard together in a bowl; pour over macaroni mixture, ensuring milk mixture gets to all of the macaroni.
• Bake in the preheated oven until cheese is melted and just before cheese around the sides gets crisp, 20 to 25 minutes. Season with black pepper.

GREAT MAC AND CHEESE

Steps:

• Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in flour and salt and cook, stirring constantly, for 2 minutes more.
• Add milk and macaroni to saucepan, and bring to a boil. Reduce heat and cover. Simmer for 15 minutes or until pasta is tender, stirring occasionally.
• Mix in cheese, and stir until cheese melts.