Mac And Cheese Variations Recipes

MAC AND CHEESE VARIATIONS

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.

ORIGINAL MACARONI AND CHEESE - (WITH VARIATIONS)

Steps:

• Preheat the oven to 350. Coat the bottom of a 7x11-inch or 9-inch square baking dish with cooking spray.
• In a food processor, combine the breadcrumbs, butter and parmesan. Pulse on and off until the butter is completely and evenly blended into the crumbs.
• In medium saucepan, bring the broth and nutmeg to a boil over high heat. Stir in the macaroni, reduce the heat to a simmer and cook, stirring occasionally, until very tender, 8-10 minutes.
• In a medium bowl, beat the egg yolk.
• Reserving the cooking broth, drain the pasta. One tablespoon at a time, beat 1/4 cup of the reserved broth into the egg yolk. Add the pasta and toss to coat well.
• Layer the macaroni into the baking dish in three layers, sprinkling with cheddar between each. End with a layer of cheddar, then top with the bread crumb mixture.
• Bake for 16-18 minutes, until the crumb topping is nicely browned.
• Italian-Ish Macaroni Gratin: Add 1/2 teaspoon dried basil and 1/2 teaspoon dried oregano to the breadcrumb. Increase the broth to 4 1/2 cups. Omit the nutmeg. Add 1/3 cup slivered sun-dried tomatoes when you cook the pasta. Add 1/2 cup minced fresh basil when you toss the pasta with the egg yolk. Use 1 cup cheddar and add 3/4 cup provolone.
• Healthier Macaroni Gratin: Reduce the breadcrumbs to 1 cup. Use 4 teaspoons olive oil instead of butter. Use reduced-sodium broth. Use 1 1/2 cups whole wheat macaroni . Add 1 cup cut green beans to the pasta for the last 5 minutes of cooking. Use reduced-fat cheddar.
• Turkey & Mac 'N' Cheese Casserole: Reduce the broth to 2 cups and the macaroni to 1 cup. Use a whole egg instead of an egg yolk. Beat 3/4 cup plain lowfat yogurt into the egg along with the 1/4 cup broth. Toss the macaroni with the yogurt mixture and 1 cup diced roast turkey, 1 cup peas and 1/4 cup minced chives or scallion greens. Layer with cheese and top with breadcrumbs as in the original recipe.
• Mexi-Mac: Add 1/2 teaspoon cumin to the breadcrumb mixture. Omit the nutmeg. Add 1/2 cup minced Cilantro when you toss the drained pasta with the egg yolk. Use pepper jack instead of cheddar.