Best Black Truffle Mac And Cheese Hangover Grilled Cheese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MAC AND CHEESE GRILLED CHEESE WITH BACON TWO WAYS



Mac and Cheese Grilled Cheese with Bacon Two Ways image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 15

4 cups Easy Mac and Cheese, recipe follows
8 slices country white bread, buttered
4 slices American cheese
8 slices thick-cut smoked bacon, cooked
2 Roma tomatoes, sliced into 1/4-inch slices, optional
Hot sauce, such as Frank's, optional
8 ounces elbow macaroni
Kosher salt
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups milk
8 ounce processed cheese, such as Velveeta
1 1/2 cups shredded sharp yellow Cheddar
Splash hot sauce, or pinch of cayenne
Freshly ground black pepper

Steps:

  • Evenly spread the Easy Mac and Cheese in an 8-inch square baking dish. Cover the dish with plastic wrap and refrigerate until firm, about 1 hour. Cut the mac and cheese into 4 equal-size squares.
  • Preheat a griddle over medium-low heat. Place each mac and cheese square on a slice of bread, top with 1 slice American cheese and 2 slices bacon. Top with a second piece of bread and griddle the sandwich until golden and warm, about 4 minutes per side. Repeat with the remaining ingredients. Serve.
  • For the adults, toss the tomatoes in some hot sauce and add on top of the bacon before griddling your sandwich.
  • Cook the macaroni in a large pot of boiling salted water to al dente and drain.
  • Melt the butter in a medium saucepot over medium heat. Whisk in the flour and stir for a couple of minutes, making sure it's free of lumps and the flour taste is cooked out. Stir in the milk, bring to a simmer and cook over medium-low until thickened, about 5 minutes. Stir in the processed cheese and Cheddar until melted, add the hot sauce and fold in the macaroni. Sprinkle with salt and pepper.

TRUFFLED MAC AND CHEESE



Truffled Mac and Cheese image

Provided by Ina Garten

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 17

Good olive oil
1/2 pound shiitake mushrooms, stems removed and caps sliced 1/2-inch
2 tablespoons unsalted butter
1/2 pound cremini mushrooms, stems removed and caps sliced 1/2-inch
3 tablespoons cream sherry
Kosher salt
1 pound pasta such as cavatappi
3 ounces white truffle butter, such as D'Artagnan
1/2 cup all-purpose flour
1 quart whole milk, scalded
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 1/2 to 3 cups)
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
2 garlic cloves, chopped
3 tablespoons chopped fresh parsley
1 1/2 cups fresh white bread crumbs

Steps:

  • Preheat the oven to 375 degrees.
  • Heat the butter and 2 tablespoons of olive oil in a large (12-inch) saute pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender. Add the sherry and continue to saute for a few more minutes, until the sherry is absorbed. Set aside.
  • Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt. Add the pasta and cook for 6 to 8 minutes, until al dente. Drain well.
  • Meanwhile, melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring constantly with a whisk. Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy. Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg.
  • Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish.
  • Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they're minced. Add the bread crumbs and pulse to combine. Sprinkle the crumbs over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve hot.

WHITE TRUFFLE MAC AND CHEESE



White Truffle Mac and Cheese image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

1/2 cup butter
1/2 cup chopped red onion
1/2 cup chopped garlic
1/2 cup all-purpose flour
2 cups whole milk
1 1/2 cups cooked cavatappi pasta
1/2 cup chopped fresh herbs (equal parts rosemary, thyme and basil)
1/4 cup infused white truffle oil
1/2 cup grated Parmesan
1/4 cup Japanese bread crumbs (panko)
Salt and freshly ground black pepper

Steps:

  • Preheat the broiler.
  • Add butter to a saucepan over medium-high heat. Saute the onions and garlic until they turn slightly brown. Add the flour and whisk together for 3 minutes to make a blonde roux. Whisk in the milk and bring to a boil, stirring constantly to prevent the roux from burning. Cook for approximately 10 minutes or until the roux has dissolved completely and you can no longer taste the flour. Add the pasta and stir until hot. Add the fresh herbs, the truffle oil, and half of the Parmesan and stir until dissolved. Season, to taste, with salt and pepper. Put all ingredients into an ovenproof dish and sprinkle the remaining cheese and bread crumbs on top evenly. Place under a broiler until top becomes golden brown.

Related Topics