Cheese Cart Mac And Cheese Food

THE FOOD LAB'S ULTRA-GOOEY STOVETOP MAC AND CHEESE RECIPE

The Food Lab's Ultra-Gooey Stovetop Mac and Cheese Recipe image

Here's a homemade stovetop mac and cheese recipe that's only about 10 percent more cumbersome to make than the blue box and tastes far, far better.

Provided by J. Kenji López-Alt

Categories Mains

Time 25m

Yield 6

Number Of Ingredients 10

Ingredients

1 pound (454g) elbow macaroni
Kosher salt
One 12-ounce can evaporated milk (355ml)
2 large eggs (100g)
1 teaspoon (5ml) Frank's RedHot or other hot sauce
1 teaspoon (5g) ground mustard
1 pound (454g) extra-sharp cheddar, grated (see note)
8 ounces (227g) American cheese, cut into 1/2-inch cubes (see note)
1 tablespoon (8g) cornstarch
8 tablespoons (1 stick; 113g) unsalted butter, cut into 4 chunks

Steps:

Place the macaroni in a large saucepan and cover it with salted water by 2 inches. Bring to a boil over high heat, stirring occasionally to keep the pasta from sticking. Cover the pan, remove from the heat, and let stand until the pasta is barely al dente, about 8 minutes.
Meanwhile, whisk together the evaporated milk, eggs, hot sauce, and mustard in a bowl until homogeneous. Toss the cheeses with the cornstarch in a large bowl until thoroughly combined.

Nutrition Facts : Calories 813 kcal, Carbohydrate 37 g, Cholesterol 230 mg, Fiber 1 g, Protein 36 g, SaturatedFat 33 g, Sodium 1269 mg, Sugar 10 g, Fat 58 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

CHEESEBOARD MACARONI CHEESE

Cheeseboard macaroni cheese image

What better way to use up your cheeseboard after a dinner party than with a creamy mac 'n' cheese supper? Easy comfort food for a busy weeknight

Provided by Elena Silcock

Categories Dinner, Main course

Time 1h

Number Of Ingredients 8

Ingredients

350g pasta shapes
2 tbsp butter
1 garlic clove , crushed
1 tsp mustard powder
½ tsp cayenne pepper (optional)
3 tbsp plain flour
500ml milk
250g mix of cheeses you have around (we used Cheshire, cheddar and camembert), plus extra hard cheese for the topping

Steps:

Cook the pasta according to pack instructions, drain and set aside.
Melt the butter in a saucepan, add the garlic and cook for a min until softened, then add the mustard powder and cayenne pepper and cook for 1 min more. Add the flour and stir to make a paste, cooking for about 1 min, until the mix starts to bubble a little. Take off the heat and gradually pour in the milk, whisking with every addition so the sauce doesn't go lumpy. Return to the heat and cook for 5 mins until thickened, then add the cheeses, stir until melted, and fold in the pasta.
Heat oven to 180C/160C fan/gas 4. Tip the pasta into a baking dish, and top with additional cheese, preferably some hard cheese such as cheddar or parmesan, then bake for 25-30 mins, until golden and bubbling. Allow to cool for 10 mins or so then serve.

Nutrition Facts : Calories 760 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 1.5 milligram of sodium

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