Macaroni & Cheese

I've recently been going through my cookbooks, looking for new recipes to try out as well as trying to determine which cookbooks I'd like to hold on to and which ones I never use. The Gourmet Cookbook is most definitely in the "to-keep" pile; everything I've made out of it is absolutely delicious. I tried the mac & cheese recipe out about a month ago, and I loved that I could subtly taste the Dijon mustard in the sauce. If you're looking for a mega cheesy recipe, this is not it, but it's delicious and creamy and perfect for these rainy fall days.

Macaroni & Cheese
for topping:
2 Tbsp unsalted butter, melted
2 cups panko or coarse dry bread crumbs
1 cup coarsely grated extra-sharp Cheddar (about 4 oz)

for cheese sauce & macaroni:
3 Tbsp unsalted butter
3 Tbsp flour
1/2 tsp red pepper flakes
2 3/4 cups whole milk
3/4 cup heavy cream
4 cups coarsely grated extra-sharp Cheddar (about 1 pound)
2 tsp Dijon mustard
1 1/2 tsp salt
1/4 tsp freshly ground black pepper
3/4 pound elbow macaroni

Put a rack in middle of oven and preheat oven to 400 degrees. Butter a 3-quart shallow baking dish.

Make the topping:
Stir together butter, panko, and cheese in a bowl until well combined.

Make the sauce:
Melt butter in a 5-quart heavy pot over moderately low heat. Whisk in flour and red pepper flakes and cook, whisking, for 3 minutes to make a roux. Whisk in milk in a slow stream, then bring sauce to a boil, whisking constantly. Simmer, whisking occasionally, for 3 minutes. Stir in cream, Cheddar, mustard, salt, and pepper. Remove pot from heat and cover surface of sauce with wax paper to prevent a skin from forming.

Cook the macaroni & assemble the dish:
Cook macaroni in a 6-quart pot of boiling salted water (1 Tbsp salt per every 4 quarts water) until al dente. Reserve 1 cup pasta cooking water and drain macaroni.

Stir together macaroni, reserved cooking water, and sauce in a large bowl, then transfer to baking dish (mixture will be loose).

Sprinkle topping evenly over macaroni. Bake until top is golden and bubbling, 20-30 minutes. Serves 8-12.

source: recipe from The Gourmet Cookbook

P.S. More mac & cheese recipes.

No-Boil Mac & Cheese

It's no secret that mac & cheese is one of my favorite foods (this recipe will always and forever be my favorite), and I am always up for trying a new recipe. This recipe from Bon Appétit caught my eye because of the "no-boil" part. Growing up my mom made a mac & cheese that also didn't require boiling the noodles, and I always loved it. This recipe is a little different with a very thin bèchamel sauce poured over the noodles and cheese before baking. It's perfect for a weeknight, or even if you're serving it for company, as you can put it all together and keep it in the fridge for a few hours before baking.

No-Boil Mac & Cheese
1/2 cup (1 stick) unsalted butter, divided
1/4 cup flour
3 cups whole milk (but I've also used 1% and it's worked just fine)
3 cups water
1 Tbsp salt
1/2 tsp freshly ground pepper
1 pound elbow macaroni
2 cups shredded cheddar cheese, divided
2 garlic cloves, chopped
1 cup panko
2 tsp dried parsley

Heat oven to 400 degrees. Melt 1/4 cup butter in a large saucepan over medium-high heat. Add flour; cook, whisking constantly, for 1 minute. Whisk in milk and water. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes. Stir in 1 Tbsp salt and 1/2 tsp pepper. Remove sauce from heat.

Toss pasta and 1 1/2 cups cheese in a 9x13 or other shallow 3-quart baking dish. Pour sauce over (past should be submerged; do not stir) and cover with foil. Bake until pasta is almost tender, about 20 minutes.

Meanwhile, melt remaining 1/4 cup butter in a large skillet over medium heat. Add garlic, panko, and parsley and toss to combine. Season with salt and pepper.

Remove foil from dish. Sprinkle with remaining 1/2 cup cheese, then panko mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10 minutes longer. Let sit 10 minutes before serving. Serves 8.

source: recipe from Bon Appétit, January 2013

Panera Mac & Cheese

It is no secret that I am kind of obsessed with making different varieties of mac and cheese.  The latest recipe I tried was a copycat recipe for Panera's mac & cheese.  I have had some serious cravings for their mac & cheese in the past, so I'm pretty pumped I can make this at home whenever I feel like it.

Panera Mac & Cheese

1 lb pasta shapes, such as shells

4 Tbsp unsalted butter 

1/3 cup flour

2 1/2 cups milk or half-and-half

1 tsp salt

1 1/2 - 2 tsp Dijon mustard

1/4 tsp hot sauce

4 oz white American cheese, finely chopped

8 oz white cheddar cheese, shredded

Bring a large pot of water to boil.  Cook the pasta according to package directions until al dente.  Drain well.  Return to the stockpot off the heat.

Meanwhile, in a medium saucepan, melt the butter over medium-high heat.  Stir in the flour and cook until light golden brown, whisking constantly, about 1 1/2 to 2 minutes.  Slowly whisk in the milk until no lumps remain.  Stir in the salt, mustard, and hot sauce.  Lower the heat to medium and continue to cook the sauce, stirring frequently, until it bubbles and thickens, about 6-8 minutes.

Remove the sauce from the heat.  Stir in the cheese a handful at a time, mixing until fully melted before adding more. Once all the cheese has been added and the sauce is smooth, pour the sauce over the pasta in the stockpot.  Mix well until the pasta is fully coated in the sauce.  Serve immediately.

source: recipe from annie's eats

Creamy Stovetop Mac & Cheese

My obsession with trying different mac & cheese recipes will never end.  I love finding new varieties - especially when they're super easy to make.  This version is probably the simplest yet: you don't have to make a roux AND there's no waiting time while it's in the oven!  We had this for dinner last week with Pioneer Woman's BBQ Comfort Meatballs - it was the ultimate comfort food dinner.  Also, feel free to sub in any kinds of cheese you want - the possibilities are endless!

Creamy Stovetop Mac & Cheese
12 oz. dried pasta
2 cloves garlic, minced
10 oz sharp cheddar cheese, shredded
1/4 cup milk, half and half, or heavy cream
4 oz low-fat Greek yogurt
3 Tbsp unsalted butter, at room temperature
salt and pepper, to taste

Bring a large pot of water to boil.  Cook pasta according to package directions just until al dente.  Drain well, reserving 1 cup of the pasta water.

Immediately return the pasta to the pot.  Add the garlic and cheese and stir briefly to combine.  Mix in the milk, Greek yogurt, and butter and stir until the cheese is thoroughly melted and the mixture is creamy.  If necessary add a small amount of the reserved pasta water to adjust the consistency.  Season to taste with salt and pepper.  Serve immediately.

source: adapted from annie's eats, originally from Macaroni and Cheese by Marlena Spieler

Classic Mac & Cheese

As you know, mac & cheese is my ultimate comfort food and I'm constantly trying new recipes.  Last week I discovered this recipe for the best classic mac & cheese I've ever had.  The sauce is thick and cheesy and has a deeper flavor than other versions I've tried.  It makes a TON so plan on leftovers!  And this one actually re-warms nicely in the microwave.  All around it's a win.  Make it on some cold night this fall and you won't be disappointed!

Classic Mac & Cheese

for the topping

2 Tbsp unsalted butter

3/4 cup panko bread crumbs

salt & pepper

for the pasta

1 lb pasta shapes

6 Tbsp unsalted butter

2 cloves garlic, minced

1 tsp dry mustard

1/4 tsp cayenne pepper

6 Tbsp flour

2 1/4 cups chicken broth

3 1/2 cups milk

8 oz colby jack cheese, shredded

16 oz extra sharp cheddar cheese, shredded

salt & freshly ground black pepper

To make the topping, melt the butter in a medium bowl in the microwave.  Add the panko crumbs to the melted better, and stir until coated in the butter.  Season with salt and pepper to taste.  Set aside to cool.

Heat oven to 400 degrees.  Bring a large pot of water to boil.  Add the pasta to the water and cook just until it begins to soften, about 5 minutes.  Drain the pasta and leave in the colander.

Return the pot to the heat.  Melt the butter over medium-high heat.  Stir in the garlic, dry mustard, and cayenne, cooking just until fragrant, about 30-60 seconds.  Whisk in the flour and cook, stirring constantly, until golden, about 1 minute.  Whisk in the chicken broth and milk and continue to heat, stirring frequently, until the mixture bubbles and thickens slightly, about 10 minutes.  Remove from the heat.  Stir in the cheeses, whisking until completely melted. Season with salt and pepper to taste.  Stir the drained pasta into the cheese sauce.

Pour the pasta and cheese mixture into a lightly greased 9x13" baking dish.  Sprinkle with the bread crumb topping. Bake at 400 degrees for 30-35 minutes, until the sauce is bubbling and the bread crumbs are golden brown.  (You may want to place a baking sheet on the rack underneath the baking dish to catch any sauce that bubbles over.)  Serves 8-10. 

source:  recipe slightly adapted from annie's eats, originally from The Best Make-Ahead Recipe

Mac & Cheese

First, a thanks to you all for the birthday wishes passed along yesterday!  I had a great birthday.  Caleb surprised with me a gorgeous bouquet of flowers; I received cards, calls, texts, presents, and love all throughout the day; and Caleb and I had a wonderful evening together.  I love how special I always feel on my birthday!

Second, I need to talk to you about mac & cheese.  It's one of my favorite foods and definitely my ultimate comfort food.  I try different recipes for mac & cheese all of the time, it's basically become a little hobby.  Recently I made two recipes that were SO easy and delicious I had to share.  The recipes are the same except for a different cheese and different topping.  (Sorry for the lack of my own photo, I was in such a hurry to try them I didn't get a good picture.))

via

Fontina Mac & Cheese 
1 lb small or medium pasta shells

5 Tbsp unsalted butter, divided

1 cup heavy cream

8 oz Fontina cheese, grated

salt

1/3 cup panko bread crumbs

1/4 cup parmesan cheese

Cook pasta according to package directions, just 1 minute shy of al dente. Meanwhile, dice 4 tablespoons of the butter and place in a large mixing bowl. Warm the cream in either a saucepan or in the microwave.  Cover to keep warm.

Once the pasta is cooked, add to the bowl with the butter and toss to coat well. Stir in the warm cream and Fontina until the cheese starts to melt.  Add salt to taste.

Pour into a buttered 2-quart casserole dish.  In a small bowl, melt the remaining 1 Tbsp of butter.  Add the panko and Parmesan.  Toss with a fork to coat evenly with butter.  Sprinkle the mixture evenly over the pasta in the dish.  Bake at 400 degrees until sauce is bubbling and top is turning golden brown, about 15-20 minutes.  Serve immediately.

Muenster Mac & Cheese

1 lb pasta shapes

5 Tbsp unsalted butter, divided

1 cup heavy cream

8 oz Muenster, grated

salt and pepper

1/4 cracker crumbs (I used Ritz)

Cook pasta according to package directions, just 1 minute shy of al dente. Meanwhile, dice 4 tablespoons of the butter and place in a large mixing bowl. Warm the cream in either a saucepan or in the microwave.  Cover to keep warm.

Once the pasta is cooked, add to the bowl with the butter and toss to coat well. Stir in the warm cream and Muenster until the cheese starts to melt.  Add salt and pepper to taste.

Pour into a buttered 2-quart casserole dish.  In a small bowl, melt the remaining 1 Tbsp of butter.  Mix in the cracker crumbs.  Toss with a fork to coat evenly with butter.  Sprinkle the mixture evenly over the pasta in the dish.  Bake at 400 degrees until sauce is bubbling and top is turning golden brown, about 15-20 minutes.  Serve immediately.

source:  recipes from annies eats  (here and here)