Best Whiskey Macaroni And Cheese Recipes

WHISKEY MACARONI AND CHEESE

Steps:

• Cook pasta in boiling water about 7 minutes; set aside. Do not overcook, and do not rinse.
• While it's cooking, cook the bacon in a large skillet over medium-high heat, until it is crisp. Remove from pan. Pour out all but two tablespoons of the drippings (leave the two tablespoons in the pan). Wipe outer side of pan if grease is on it from pouring off the rest of the grease. Crumble bacon and set aside.
• While bacon cooks: (1) shred cheeses and (2) in a large measuring cup, combine chicken broth, whiskey, spices and Worcestershire sauce.
• In skillet with bacon fat, add the butter and melt it. Add flour; whisk to combine. Add chicken broth mixture; whisk. Let bubble for 2 - 3 minutes, stirring occasionally to pick up fond on the bottom of the pan. Add milk; combine. Let come to a bubble or at least get very hot and add cheeses. Stir until it's melted and smooth. All of this stuff can burn easily; watch it.
• Add pasta and bacon to sauce; stir. Cook pasta in sauce for 5 minutes over medium heat, stirring. It's done when the sauce is thickened.

THE BEST BAKED MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just slightly softened, about 6 minutes. Reserve 1 cup pasta cooking water, then drain the pasta and rinse under cold water.
• Meanwhile, remove the crusts from the bread and cut into 1-inch cubes. Pulse in the food processor until the bread breaks into bean-sized pieces.
• Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the breadcrumbs and cook, stirring, until toasted, 5 to 10 minutes. Remove from the heat and season with salt and pepper.
• Melt 4 tablespoons of the butter in a large saucepan over medium heat. Whisk in the flour, mustard powder and cayenne. Cook, whisking constantly, until smooth and slightly golden, about 2 minutes. Whisk in the milk and cook, whisking occasionally, until the sauce begins to boil and thicken, about 7 minutes, then remove from heat. Stir in the fontina, Gruyere and all but 1 1/2 cups of the Cheddar until fully melted. Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Season with salt and pepper.
• Melt the remaining 1 tablespoon butter in a small bowl in the microwave. Brush a 9-by-13-inch glass or ceramic baking dish with the melted butter. Spread the pasta mixture in the prepared dish. Sprinkle the remaining Cheddar evenly over the pasta, then scatter the toasted breadcrumbs on top. Bake until heated through and just bubbling, about 25 minutes. Let rest for 10 minutes before serving.

OLD-FASHIONED MACARONI AND CHEESE

Steps:

• Cook macaroni in boiling water until almost tender; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt, mustard, pepper and pepper sauce until smooth. Cook for 1 minute or until bubbly. Stir in the macaroni, milk and 4 cups cheese. , Transfer to an ungreased 13x9-in. baking dish. Cover and bake at 350° for 45-50 minutes or until bubbly. Uncover; sprinkle with the remaining cheese. Let stand for 5 minutes before serving.