Best 2 Grown Up Macaroni Cheese Recipes
Indulge in the ultimate comfort food experience with our Grown-Up Macaroni and Cheese recipes, a delightful fusion of classic flavors and sophisticated ingredients. Say goodbye to bland and boring mac and cheese; our collection offers a symphony of taste sensations that will tantalize your palate. From the creamy Truffle Mac and Cheese, infused with the earthy aroma of black truffles, to the decadent Lobster Mac and Cheese, where succulent lobster meat elevates the dish to a luxurious level, each recipe promises an unforgettable culinary journey. Discover the smoky Gouda Mac and Cheese, where sharp Gouda cheese creates a rich and flavorful sauce, or embrace the heat in the Chorizo Mac and Cheese, where spicy chorizo sausage adds a vibrant kick. For a vegetarian delight, the Roasted Red Pepper Mac and Cheese bursts with colorful roasted red peppers and a hint of tangy goat cheese. And for those who appreciate the classics, our Traditional Mac and Cheese recipe delivers a nostalgic comfort with a perfectly creamy and cheesy sauce. With our Grown-Up Macaroni and Cheese recipes, every bite is an exquisite blend of textures and flavors, guaranteed to leave you craving more.
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GROWN-UP MACARONI AND CHEESE
This is the only way my husband will eat macaroni and cheese, a food our 4 year old asks for constantly. It is my take on a mac and cheese I had at a nice bistro on our first date. I serve it 2 ways - extra creamy or baked. If you prefer your mac and cheese baked, reduce the half & half by 1/2 cup and reserve 1/2 cup or so of the cheeses or simply shred some extra. I also cut a minute or so off the pasta cooking time so they don't get mushy when baking. Feel free to add or substitute other veggies (broccoli and tomatoes are especially good) or leave out the sausage for a meatless meal. Leftover Easter ham also works great with this. It is a bit of work because I highly recommend shredding your own cheese from the block as the pre-shredded cheese in a bag has a powder substance on it that can make the sauce grainy.
Provided by Baking Barb
Categories Macaroni And Cheese
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 831.9, Fat 62.5, SaturatedFat 31.6, Cholesterol 177.2, Sodium 1295, Carbohydrate 32.9, Fiber 4.6, Sugar 3.6, Protein 36.2
GROWN UP MACARONI AND CHEESE
This is a fantastic mac and cheese recipe, with grown up flavors...you've got to give it a try. I made it last year for a dinner party, and after a year of people asking for the recipe (It really is that good!) I decided to just put it on Zaar. The recipe comes from the Fall 2007 edition of The Best of Fine Cooking magazine. This serves 8 people as a main course.
Provided by Chef Johnny Ringo
Categories Cheese
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 17
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.
Tips:
- Use a good quality cheese: The type of cheese you use will make a big difference to the flavor of your macaroni and cheese. Use a sharp cheddar cheese for a classic flavor, or experiment with different types of cheese such as Gruyère, Parmesan, or Fontina.
- Cook the macaroni al dente: This means that the macaroni should be cooked until it is tender but still has a slight bite to it. Overcooked macaroni will become mushy and ruin the texture of your macaroni and cheese.
- Make a roux: A roux is a mixture of butter and flour that is used to thicken the cheese sauce. This will help to prevent the cheese sauce from becoming too thin and runny.
- Add milk or cream gradually: When you are adding milk or cream to the cheese sauce, do it gradually and whisk constantly. This will help to prevent the sauce from curdling.
- Season the cheese sauce to taste: Add salt, pepper, and other spices to taste. You can also add a bit of cayenne pepper for a spicy kick.
- Top with bread crumbs: Before baking the macaroni and cheese, top it with a layer of bread crumbs. This will give the macaroni and cheese a golden brown crust.
- Bake the macaroni and cheese until it is bubbly and golden brown: This will usually take about 20-30 minutes.
Conclusion:
Macaroni and cheese is a classic comfort food that can be enjoyed by people of all ages. This recipe for grown-up macaroni and cheese is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. With its creamy cheese sauce, crispy bread crumb topping, and flavorful blend of spices, this macaroni and cheese is sure to be a hit with everyone who tries it.
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