Evil Mac And Cheese Food

EVIL MAC AND CHEESE

Steps:

• Butter an 9 x 11 casserole dish.
• Dice pancetta and saute in olive oil , cook until crispy.
• Place cooked pancetta on paper towel to drain excess fat.
• Bring to boil water for pasta.
• Liberally salt pasta water once it comes to a rapid boil.
• Cook pasta 8 minutes stirring periodically
• Drain Pasta.
• While pasta is cooking prepare cheese sauce.
• Preheat Oven to 350 degrees
• In a large sauce pan over medium heat melt 1 stick of unsalted butter.
• Once melted add 3 tablespoons of flour combine flour/butter mixture.
• Add half of the salt and pepper (reserve the remainder until after cheeses are added to avoid over seasoning).
• Cook for 2-3 minutes stirring continuously as to not burn
• Pour cream into roux.
• Stir until smooth.
• Reduce heat to low and allow sauce to simmer and thicken for 5 minutes.
• Grate in fresh nutmeg.
• Add hot sauce & smoked hot paprika.
• Continue to stir every minute or so.
• Once mixture is coats back of a spoon begin to whisk in cheeses.
• Once all of cheeses are incorporated and sauce is smooth remove from heat and stir in pancetta.
• Taste and adjust salt & pepper seasoning, also add more hot sauce if you desire.
• Combine pasta and cheese sauce, then add to buttered casserole dish.
• Cover with foil and bake at 350 degrees for 45 minutes. Remove foil and bake uncovered for remaining 5 minutes.

BEST EVER MACARONI CHEESE RECIPE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
• Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
• Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
• Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
• Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.

CHEF JOHN'S MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.
• Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.
• Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.
• Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.
• Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.