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Growing up, macaroni and cheese usually involved boiling macaroni and then mixing it with a powdered cheese, milk, and butter. It was not until I discovered the diversity of cheeses available that I began to experiment. I say, throw away the powder and go to your local cheese purveyor to discover the various ways you can master the mac n' cheese.Like fondues, I think that using more than one cheese can add a heightened richness. During these cold months, I crave a warm, creamy, milky, crunchy macaroni and cheese with a savory flavor. I often use cheddar cheese as the base. Then, I add a small amount of Gorgonzola Dolce and Emmenthaler.
Below are 8 ways to make the perfect mac n' cheese:
- Martha Stewart's World's Best Mac and Cheese - The chipotle chile powder in this recipe is sure to spice up your ordinary mac n' cheese.
- Cheesemonger's Mac and Cheese - This one uses Brie.
- Grant's Mac and Cheese
- Mac n' Cheese with Bacon
- Wisconsin Mac and Cheese
- Mac and Cheese with Leeks and Gorgonzola
- Mac and Cheese with Buffalo Chicken
- Mac and Cheese with Caramelized Shallots
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1-13-2009 @12:18PM Siranthony said... I use a mixture of Sharp Cheddar, Monterey, Parmigiano-Reggiano and Feta with heavy cream to make a sauce. Don't forget the butter and any noodle but Macaroni. Then used cajun chicken and shrimp and bake!
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1-13-2009 @12:30PM Dean said... My favorite version uses Cheddar and Gruyere in roughly equal portions in the sauce. The sauce also includes a healthy dose of roasted garlic, a dash of smoked paprika, and something for heat such as cayenne or a good shake of whatever hotsauce is within reach. Parmesan coated bread crumbs (sauted diced toasted bread is some olive oil until just brown, then while still hot toss them in finely grated parmesan) and Caramelized onions or shallots make a great topping.
At various times I've mixed in a variety of things including vegetables such brocolli, italian sausage, and left-over roast chicken. Add what seems right at the moment. With all that cheese and roasted garlic, it's hard to go wrong.
The Martha Stewart version uses a commercial cheese sauce which sounds like a bad idea to me especially since a good bechemel is so mindlessly easy to make.
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1-13-2009 @12:36PM Brian J. Geiger said... I like Macaroni and Cheese with tarragon.
http://thefoodgeek.com/food/tarragon-mac-and-cheese
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1-13-2009 @12:45PM squawky said... I'm actually not a big fan of mac and cheese (it's usually too bland for me), but had a version at a chain restaurant that I loved and ended up making at home.
The cheese is smoked gouda, and the mac & cheese also includes chunks of hot Italian sausage. Also used some fresh rosemary in the cheese sauce, and it's really tasty (did not use salt or pepper, either). Next time I'll remember the pepper and include some veggies (spinach maybe, or peas).
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1-13-2009 @2:25PM Lee said... I've got several mac and cheese recipes that I bounce back and forth between. What'll really make mine special is that after I pop it into a casserole dish, I'll set it in my smoker for a spell to let it absorb all of that smoky love. Yum.
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1-13-2009 @2:43PM Rachel said... I swear by Martha, but not the recipe posted here - it's her "Perfect Macaroni and Cheese" that nearly is. I top it with Panko.
Never tried using Gorgonozla in mac and cheese but it sounds, if possible, even more perfect.
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1-13-2009 @3:00PM Ann said... I recently made the Buffalo Chx Mac and Cheese and it was a GREAT hit. Delicious and baked to a bubbly perfection that my boyfriend and his roommates devoured. It's a rather large recipe but it was gone in less that thirty minutes!
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1-13-2009 @3:29PM ellbeecee said... I usually use a sharp cheddar/pepper jack mixture - http://librarianmacncheese.wetpaint.com/page/Ellbeecee%27s+spicy+mac - I like the spiciness factor that it adds.
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1-13-2009 @3:46PM Nat said... I add curry powder to my flour when I make the roux for my mac and cheese sauce. It adds a spicy zing and the flavor is a nice complement to the sharp cheddar I use.
My husband calls it maccurryoni and cheese.
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1-13-2009 @5:30PM Alex said... Mustard is the magic ingredient in Neil Perry's mac-cheese:
http://eatingleeds.co.uk/2006/11/mac-cheese.html
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1-14-2009 @1:42PM Patrick said... I recently made two big batches of mac n' cheese because a)the weather has been terrible and b) I'm currently unemployed so I have the free time. It came out very, very good. While I boiled a box of barilla plus macaroni, I sauteed about 1/2 of a finely diced shallot in a stick of butter with a dash of olive oil, then added wondra flour to make a light roux. I then added whole milk (no cream) and let it reduce by about a 1/4. To this I then slowly added small, chopped chunks (I couldn't find my grater, but this worked just fine) of maybud farmer's cheese, manchego cheddar, smoked ny cheddar, and a sweet/creamy dutch cheese who's name escapes me at the moment. The pasta had been boiled in salted water, so no additional salt was added to the dish...I tossed the al dente pasta in a little olive oil, then split it into two 9" pie tins and poured the cheese mixture over both, stirring lightly. I topped them with panko crumbs that themselves had been coated in a little melted butter and then put the whole thing in a 375degree oven until everything was brown and bubbling (about 15 minutes or so). it was awesome.
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