Best Grown Up Mac N Cheese Recipes

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GROWN UP MAC AND CHEESE



Grown up Mac and Cheese image

Make and share this Grown up Mac and Cheese recipe from Food.com.

Provided by cookiedog

Categories     One Dish Meal

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 14

4 ounces thick-sliced bacon
vegetable oil
kosher salt
2 cups elbow macaroni or 2 cups cavatappi pasta
1 1/2 cups milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 ounces gruyere cheese, grated
3 ounces extra-sharp cheddar cheese, grated
2 ounces blue cheese, such as Roquefort, crumbled
1/4 teaspoon fresh ground black pepper
1 pinch nutmeg
2 slices white bread, crusts removed
2 tablespoons freshly chopped basil leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
  • Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
  • Meanwhile, heat the milk in a small saucepan do not let it come to a boil. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Take off the heat and add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.
  • Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Nutrition Facts : Calories 1470.7, Fat 87, SaturatedFat 45.5, Cholesterol 223.2, Sodium 1549.6, Carbohydrate 107.4, Fiber 4.3, Sugar 4.5, Protein 62.9

GROWN UP MACARONI AND CHEESE



Grown up Macaroni and Cheese image

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

3 cups whole milk
4 tablespoons unsalted butter
1 medium onion, finely diced (about 1 cup)
1 bay leaf
1/4 cup all-purpose flour
1 pinch nutmeg, freshly grated
1/4 teaspoon Tabasco sauce
fresh ground black pepper, to taste
5 ounces gruyere cheese, coarsely grated (about 1 3/4 cup, lightly packed)
1/2 lb blue cheese, crumbled (Maytag blue suggested, about 2 cups)
1 lb penne rigate, dried
1 tablespoon lemon zest, finely grated
11 ounces monterey jack cheese, cut into 1/2 inch dice (about 2 cups)
1/2 cup flat leaf parsley, chopped fresh
2 tablespoons fresh thyme leaves
2 1/2 ounces parmigiano-reggiano cheese, freshly grated (scant 1 cup)
3/4 cup fresh breadcrumb

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.

GROWN-UP MACARONI AND CHEESE



Grown-Up Macaroni and Cheese image

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

2 tablespoons butter
1/4 cup flour
2 cups half-and-half cream (I use fat free and it turns out fine)
2 tablespoons softened cream cheese, low fat works great, fat free not so much
8 ounces sharp white cheddar cheese, shredded
8 ounces smoked gouda cheese, shredded
1 teaspoon ground mustard
1/4 teaspoon white pepper
1 dash nutmeg (optional)
1 lb cooked pasta (we prefer elbow, rigatoni, or medium size shells)
16 ounces sliced mushrooms, I use a mix of white and brown (baby bellas or cremini)
1 (16 ounce) package smoked sausage, cut into coins (I use turkey)
1/2 tablespoon olive oil

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

MAC-N-CHEESE FOR GROWN-UPS



Mac-N-Cheese for Grown-Ups image

This was sent to me in a William Sonoma magazine and it's a nice variation on an old classic that tends to be a more grown up taste (IMHO) It calls for cavatappi pasta (a fancier elbow looking pasta) but I couldn't find it so just used elbow. Has more steps than most mac-n-cheese I've made but I feel it's worth it and hope you do too.

Provided by Bonnie G 2

Categories     Macaroni And Cheese

Time 1h

Yield 1 Pan, 8-10 serving(s)

Number Of Ingredients 11

6 tablespoons unsalted butter, 3/4 stick -plus more for greasing
6 tablespoons all-purpose flour
1 bay leaf
4 cups milk
1 1/4 cups creme fraiche
1 1/2 teaspoons fleur de sel, pluse more to taste
3 3/4 cups mozzarella cheese, shredded
1 3/4 cups cheddar cheese, shreeded
white pepper, to taste
1 lb cavatappi pasta, cooked al dente and cooled in ice water and drained
3/4 cup breadcrumbs

Steps:

  • Preheat oven to 375.
  • Butter 3-4 quart square baking dish.
  • In 4 quart saucepan over medium heat, melt 6 tablespoons of butter.
  • Stir in flour, cook, stirring, 1 minuted. Add bay leaf.
  • Slowly whisk in milk until smooth.
  • Simmer, whisking occasionally, 14-16 minutes.
  • Discard bay leaf.
  • Whisk in creme fraiche and 1 1/2 teaspoon fleur de sel; bring to simmer.
  • Off heat, stir in 1 1/2 cups each mozzarella and cheedar.
  • Season with Fleur de sel and white pepper.
  • In large bowl, combine pasta and cheese sauce.
  • Stir in 2 cups mozzarella.
  • Transfer to prepared casserole dish.
  • Sprinkle with remaining 1/2 cup mozzarella and cheddar, then with bread crumbs.
  • Bake 30 minutes.
  • Let stand 10 minutes before serving.

GROWN UP MAC AND CHEESE



Grown Up Mac and Cheese image

For a cozy dinner for two, try Ina Garten's Grown-Up Mac and Cheese, which features cheddar, Roquefort and Gruyre, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 2 servings

Number Of Ingredients 14

4 ounces thick-sliced bacon
Vegetable oil
Kosher salt
2 cups elbow macaroni or cavatappi
1 1/2 cups milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 ounces Gruyere cheese, grated
3 ounces extra-sharp Cheddar, grated
2 ounces blue cheese, such as Roquefort, crumbled
1/4 teaspoon freshly ground black pepper
Pinch nutmeg
2 slices white sandwich bread, crusts removed
2 tablespoons freshly chopped basil leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
  • Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
  • Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.
  • Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

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