Mac And Cheese For Grown Ups Recipes

MACARONI AND CHEESE FOR GROWN-UPS

Macaroni and Cheese for Grown-Ups image

This is a great side dish or main course. I say for grown-ups, but anyone can enjoy it. Use your choice of cheeses, I like Smoked Gouda, Swiss, Chedder and Munster. Thanks to Alton Brown for the idea of Panko on top as a crust. I don't remember where I got this but I think it was my Nana.

Provided by Lauren4372

Categories Pasta Shells

Time 35m

Yield 4-8 serving(s)

Number Of Ingredients 12

Ingredients

6 cups water
1 teaspoon salt, divided
1/8 teaspoon vegetable oil
1 lb ditalini or 1 lb shell macaroni
2 tablespoons unsalted butter
4 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 1/2 cups whole milk or 2 1/2 cups half-and-half cream
1/4 teaspoon fresh ground pepper
4 -6 ounces freshly grated cheese, your choice but I like smoked Gouda, Swiss, Chedder and Munster
2/3 cup panko breadcrumbs, flakes
1 teaspoon fresh parsley

Steps:

Preheat the oven to 375 degrees.
Put the water, 1/2 teaspoon of salt and oil in a large heavy saucepan over high heat to boil. Add the pasta and cook stiring occasionally until tender, about 8 minutes.
In a small heavy saucepan melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook stirring constantly for 2 minutes.
Slowly add the milk, whisking constantly.
Add the remaining salt and pepper and continue whisking until the sauce is smooth and thick enough to coat the whisk; about 8 minutes.
Remove the sauce from the heat and stir in the cheese(s). Continue stiring until smooth and melted.
In the microwave melt the remaining butter and mix with Panko. Add the parsley. Set aside.
Lightly butter a 1.5 quart casserole or 4- 15 oz. rammikins.
Combine chesse sauce and macaroni in casserole mixing well.
Top with Panko and bake in 375 degree oven for 20 minutes or until brown on top.
Remove and enjoy.

Nutrition Facts : Calories 849.2, Fat 32, SaturatedFat 18.7, Cholesterol 79.2, Sodium 1073.2, Carbohydrate 110.8, Fiber 4.6, Sugar 11.9, Protein 28.2

MAC-N-CHEESE FOR GROWN-UPS

Mac-N-Cheese for Grown-Ups image

This was sent to me in a William Sonoma magazine and it's a nice variation on an old classic that tends to be a more grown up taste (IMHO) It calls for cavatappi pasta (a fancier elbow looking pasta) but I couldn't find it so just used elbow. Has more steps than most mac-n-cheese I've made but I feel it's worth it and hope you do too.

Provided by Bonnie G 2

Categories Macaroni And Cheese

Time 1h

Yield 1 Pan, 8-10 serving(s)

Number Of Ingredients 11

Ingredients

6 tablespoons unsalted butter, 3/4 stick -plus more for greasing
6 tablespoons all-purpose flour
1 bay leaf
4 cups milk
1 1/4 cups creme fraiche
1 1/2 teaspoons fleur de sel, pluse more to taste
3 3/4 cups mozzarella cheese, shredded
1 3/4 cups cheddar cheese, shreeded
white pepper, to taste
1 lb cavatappi pasta, cooked al dente and cooled in ice water and drained
3/4 cup breadcrumbs

Steps:

Preheat oven to 375.
Butter 3-4 quart square baking dish.
In 4 quart saucepan over medium heat, melt 6 tablespoons of butter.
Stir in flour, cook, stirring, 1 minuted. Add bay leaf.
Slowly whisk in milk until smooth.
Simmer, whisking occasionally, 14-16 minutes.
Discard bay leaf.
Whisk in creme fraiche and 1 1/2 teaspoon fleur de sel; bring to simmer.
Off heat, stir in 1 1/2 cups each mozzarella and cheedar.
Season with Fleur de sel and white pepper.
In large bowl, combine pasta and cheese sauce.
Stir in 2 cups mozzarella.
Transfer to prepared casserole dish.
Sprinkle with remaining 1/2 cup mozzarella and cheddar, then with bread crumbs.
Bake 30 minutes.
Let stand 10 minutes before serving.

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