NEXT LEVEL MAC 'N' CHEESE
Make this granddaddy of pasta bakes with the salty tang of yeast extract, plus mustard and evaporated milk. This is macaroni cheese with added oomph
Provided by Barney Desmazery
Categories Dinner, Main course, Pasta, Supper
Time 55m
Number Of Ingredients 13
Steps:
- Heat oven to 220C/200C fan/gas 8. Cook the macaroni in salted water for 2 mins less than the stated cooking time, so it still has plenty of bite. Drain well and toss with a small knob of the butter to stop it from sticking together.
- In a heavy-bottomed saucepan, heat the remaining butter until frothy and nut-brown. Pour off 1 tbsp into a small bowl and place the pan back on the heat, then scatter over and whisk in the flour and cook for 3 mins until you have a sandy paste. Add the milk, a splash at a time, simmering and whisking until smooth between each addition. Once all the milk has been added, drizzle in the evaporated milk, then add the grated cheddar, a handful at a time, until you have a thick, cheesy sauce. Stir through the mustard powder, cayenne, Marmite and vinegar and taste for seasoning, adding salt and pepper as needed.
- Remove from heat, stir in the macaroni, then stir through the chunks of cheese. Tip the contents of the saucepan into a large, buttered baking dish. In a small bowl, mix together all the breadcrumbs, the parmesan, another small pinch of cayenne and some crunchy sea salt if you want. Scatter the crumbs over the macaroni, drizzle with the reserved brown butter and bake for 30-35 mins until lightly browned, crunchy all over and bubbling around the edges. Leave to stand for 10 mins before serving straight from the dish.
Nutrition Facts : Calories 679 calories, Fat 38 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 2 milligram of sodium
CREAMY JALAPENO POPPER MACARONI AND CHEESE
This pleasantly spicy mac and cheese delivers on its name: The cheesy jalapeno pasta with its crunchy panko bread crumb topping tastes just like poppers!
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 8 to 12 servings
Number Of Ingredients 12
Steps:
- Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
- Melt the unsalted butter in a large saucepan over medium heat; transfer half the melted butter to a medium bowl and reserve. Add the chopped jalapenos to the saucepan, toss to coat and cook until softened, about 5 minutes; transfer to a small bowl and reserve.
- Wipe out the saucepan and add the half-and-half. Cook over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
- Add the macaroni and reserved pasta water and stir to combine. (The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Gently fold in the reserved cooked jalapenos, pickled jalapenos and pickled jalapeno juice. Season with salt and cayenne if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs in the bowl with the reserved melted butter and a sprinkle of salt. Sprinkle evenly over the macaroni and cheese. Lay the sliced jalapenos evenly on top of the bread crumbs. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.
MAC 'N CHEESE PIE
Take mac 'n cheese to the next level with our Mac 'N Cheese Pie recipe! This delicious mac 'n cheese recipe boasts broccoli, smoked ham and delicious blends of cheese for a twist on a family classic that everyone at the table will love.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Cook Macaroni in large saucepan as directed on package, adding broccoli to the boiling water for the last 2 min.; drain.
- Beat eggs in small bowl; stir in Cheese Sauce. Add to Macaroni mixture with ham; mix well. Spoon into 9-inch pie plate sprayed with cooking spray; top with shredded cheese.
- Bake 30 min. or until macaroni mixture is set in center and top is golden brown.
Nutrition Facts : Calories 340, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 160 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g
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HOW TO MAKE NEXT LEVEL MACARONI CHEESE | BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 3 mins
- Make the sauce with brown butter. Browning the butter for the sauce adds a nutty flavour to the classic cheese sauce.
- Add evaporated milk. This adds a sheen and richness to the sauce, but without it tasting overly creamy.
- Choose the right cheese. Rather than throwing in the whole cheeseboard we’ve just gone with extra mature cheddar to keep the flavours clear, and parmesan, which acts as a salty seasoning.
- Choose the perfect pasta. For the best ratio of sauce to pasta, classic elbow macaroni is the best. You can use other pasta but this turns it into a pasta bake.
- Double up on breadcrumbs. We’ve used two types of breadcrumbs, as they do different jobs. The fresh are there to soak up the oil from the cheese and the panko guarantee crunch.
- Boost the flavour with Marmite. Marmite is like a flavour bomb and using it cranks up the umami (savouriness) of the dish. We’ve used Marmite this way before to take cheesy pizza bread to the next level.
- A hit of heat. We’ve used English mustard powder to add extra peppery heat, but a spoonful of Dijon mustard would work just as well.
- Extra seasoning. Cayenne pepper is a classic seasoning that adds warmth and enhances the flavour of the cheese.
- Get the right flavour balance. We’ve added some acidity in the way of a splash of vinegar to cut through the richness of the dish. It also acts as a seasoning.
- Show restraint. We’ve kept things strictly mac ‘n’ cheese and held back on other main ingredients that often make a guest appearance. We haven’t added tomato because they release their juices as they cook, which dilutes the sauce and stops the top becoming crunchy.
NEXT-LEVEL MAC AND CHEESE RECIPES - BRIT + CO
From brit.co
Estimated Reading Time 5 mins
- Skillet Mac and Cheese (Pizza Style) Oh em gee — it's everyone's two faves, pizza and mac and cheese, cooked up in a single skillet. This double-delicious dish will get thumbs up from even the pickiest eaters at the table.
- Lobster Mac and Cheese. This homemade mac and cheese is made the old fashioned way, with a floury roux-based cheese sauce. The combination of cheddar and Parrano cheese is extra tangy, and pairs just right with the lobster.
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- French Onion Mac and Cheese. Vidalia onions are spilling over at the greenmarket, and this soup takes full advantage. Everyone knows the best part of onion soup is the cheese, right?
- Gluten Free Mac and Cheese With Zucchini Noodles. This one's for all the GF peeps in the house. This mac and cheese comes with a delectable sauce made of Greek yogurt, mozzarella and Parmesan cheese that's served over zucchini noodles.
- An Irishman's Mac and Cheese. Okay, we promised you crazy, and this dish can bring it! Imagine an Irish colcannon with bacon, kale and potatoes in a scrumptious mash-up with a traditional mac and cheese.
- Bacon, Mac and Cheese Melt. Mac and cheese brings this grilled cheese with bacon sammy to a whole new mind-blowing level. It makes a perfect second-day lunch when you've got some leftover mac and cheese in the fridge.
- Fried Mac and Cheese. Because everything tastes better fried, this TGI Friday's copycat calls for homemade mac and cheese to be chilled, formed, then dipped in egg and covered in breadcrumbs before hitting the fryer.
- Bacon Mac and Cheese Bites. These appetizers are easy to make and bacon-anything is always a crowd pleaser. Bonus: They can be prepped ahead of time and warmed up right before serving.
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