Mac N Cheese For Grown Ups Recipes

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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

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.

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

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

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