Best 2 Grown Up Macaroni Cheese Recipes

GROWN-UP MACARONI AND CHEESE

Steps:

• Sauté mushrooms in a little olive oil until cooked down; set aside.
• Sauté sausage coins in same skillet you used for the mushrooms until warmed through and lightly caramelized; combine with the mushrooms and keep warm.
• In a saucier or saucepan, melt butter over medium heat until bubbles subside (you don't want to burn it or create a fully browned butter but want to head that direction for a nuttier taste to the sauce).
• Add flour and cook the roux, stirring constantly, for 2-3 minutes or until flour is fully cooked and mixture has reached a light, golden brown.
• Add 1/4 cup half & half, cream cheese, ground mustard, and pepper. Stir until fully incorporated into the roux.
• Slowly add remaining half & half, whisking constantly to break up any lumps and stir for 1-2 minutes or until you can just notice a slight thickening. This makes a very thin, creamy sauce. If you like it a lot thicker reduce half & half by 1/2 cup.
• Add shredded cheese (either reserve a small amount or shred extra if baking as a casserole) and stir for 1 minute.
• Reduce heat to low and let cook for 10-15 minutes, stirring every few minutes, until cheese has fully melted and flavors incorporate.
• While cheese sauce is cooking, cook the pasta according to package directions and drain.
• There are 2 serving options:.
• Most of the time I simply combine pasta, cheese sauce, mushrooms, and sausage in a large serving bowl and eat it extra creamy.
• My husband prefers it baked. Combine all components in the pasta pot and then pour into a greased baking dish. Top with reserved/extra cheese and some breadcrumbs (if desired - we don't) and bake at 350 for 15 minutes.

GROWN UP MACARONI AND CHEESE

Steps:

• Heat oven to 350°F.
• Put a large pot of well salted water on to boil.
• Heat the milk in a small saucepan over medium low heat to just below a simmer. Remove from heat and cover to keep hot.
• Melt the butter in a medium saucepan over medium low heat.
• add the onion and bay leaf. Cook, stirring occasionally, until the onion starts to soften, about 5 minutes.
• Add the flour and cook, stirring, for 2 minutes.
• Gradually whisk in the hot milk, bring to a simmer, and cook for 10 minutes, whisking frequently, until thickened and smooth.
• Season with 1 tsp salt, the nutmeg, tabasco and pepper to taste.
• Remove and discard the bay leaf. Stir in the gruyere and blue cheese.
• Cook the pasta in the boiling water to al dente, following the package directions. Drain well and return to the pot.
• Toss the lemon zest and half of the Monterey Jack cheese into the pasta while it's still hot; add the cheese sauce and quickly toss to combine.
• Stir in the parsley and thyme and transfer half of the pasta to a large 3 qt shallow cassserole or lasagna pan.
• Sprinkle with the remaining Monterey Jack cheese and half of the Parmigiano; top with the remaining pasta.
• Sprinkle with the remaining Parmigiano and the breadcrumbs.
• Bake until bubbling and golden, 50 to 60 minutes.
• Let rest for 5 to 10 minutes before serving.