Williams Sonoma Mac And Cheese Recipes

SMOKED MACARONI AND CHEESE

Steps:

• Preheat oven to 375 degrees.
• Butter large rectangular baking dish.
• In a saucepan over medium heat, melt 4 TBS butter.
• Add flour; cook, stirring frequently, about 3 minutes.
• Whisk in milk; cook, stirring frequently, until thickened, about 5 minutes.
• Whisk in tomato paste.
• Add 1.5 cups of each cheese; stir until melted.
• Season with salt, pepper and cayenne.
• Tear bread into crumbs.
• In small bowl, stir together bread crumbs, 2 TBS melted butter and salt.
• In a large bowl, combine pasta and cheese sauce.
• Pour into prepared baking dish.
• Top with remaining cheeses and buttered bread crumbs.
• Bake until cheeses are golden and bubbly, about 40 minutes.
• If top becoomes too dark, cover with foil.
• Let stand 10 minutes before serving.

TRUFFLED MAC & CHEESE

Steps:

• Preheat an oven to 375°F. Butter a 9-by-13-inch baking dish.
• Bring a large saucepan of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until not quite al dente, about 2 minutes less than the package instructions. Drain and transfer to a large bowl. While the pasta is still warm, drizzle with the truffle oil and stir well.
• Return the saucepan to medium-high heat and melt the 4 Tbs. butter. Add the flour, paprika and mustard and cook, stirring well, until no visible flour remains, 1 to 3 minutes. Whisk in the milk, half-and-half and a generous pinch of salt and bring to a boil. Simmer, whisking frequently to smooth out any lumps, for 4 to 5 minutes. Remove from the heat. Add a pinch of pepper and 1 cup each of the Gruyere and cheddar. Stir until smooth.
• Pour the cheese sauce onto the prepared macaroni, add the minced chives or green onions and stir well. Transfer to the prepared baking dish and top with the remaining cheeses. Bake until the top is lightly browned and the sauce is bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving.

WILLIAMS-SONOMA MAC AND CHEESE

Steps:

• Preheat an oven to 375. Butter a large rectangular baking dish In a saucepan over medium heat, melt the 4 tablespoons butter. Add the flour and cook, stirring frequently, about 3 minutes. Whisk in the milk and cook, stirring frequently, until thickened, about 5 minutes. Whisk in the tomato paste. Add 1 1/2 cups of each cheese and stir until melted. Season with salt, black pepper and cayenne. Tear the bread into crumbs. In a small bowl, stir together the bread crumbs and the 2 tablespoons melted butter and season with salt. In a large bowl, combine the pasta and the cheese sauce, then pour into the prepared baking dish. Top with the remaining cheeses and the buttered bread crumbs. Bake until the cheeses are golden and bubbly, about 40 minutes. If the top becomes too dark, cover with aluminum foil. Let stand for 10 minutes before serving. Serves 8-10 ppl.

MICHAEL VOLTAGGIO'S SPANISH INSPIRED "MAC & CHEESE"

Steps:

• Preheat a broiler.
• In a large saute pan over medium heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until tender, 5-6 minutes.
• Increase the heat to medium-high, add the chorizo and cook for 2-3 minutes.
• Add the rice, saffron, and bay leaf. Cook, stirring frequently, until the rice is translucent, about 3 minutes. Add the sherry and cook until absorbed.
• Reduce the heat to medium. Add the water 1 cup at a time, stirring constantly until each addition has been absorbed and the rice is just al dente, about 20 minutes.
• Add the cream and cook, stirring, for 3 minutes. Remove from the heat.
• Fold in the goat cheese and season with salt.
• Transfer the rice to a casserole dish or large fry pan and sprinkle the Manchego on top.
• Broil until the cheese is golden brown, about 8 minutes.
• Let rest for 5-10 minutes. Garnish with chives.