Gourmet Mac Cheese W Lots Of Variations Food

GOURMET MAC & CHEESE

Steps:

• Preheat oven to 350 degrees F.
• Boil pasta in boiling salted water until very al dente?about 3 minutes less than the box instructions (it will finish in the oven).
• Render pancetta in a large oven-safe pan or French braiser over medium heat until still chewy and not quite crispy, about 20 minutes (it will finish crisping in the oven). Remove pancetta and drain all but 1 tablespoon rendered fat. Add butter, melt and then add flour to make roux. Whisk until smooth, then cook until blonde in color, 2 to 3 minutes. Add garlic, Dijon and hot sauce. Whisking vigorously, slowly add milk. Bring to simmer, whisking constantly, then cook, whisking occasionally, about 5 minutes.
• Add fontina, Gruyere, Havarti and blue cheese and season with salt and pepper. Mix in pasta until fully coated. Cover entire top with pancetta and bake until bubbly and gooey, 10 to 15 minutes. Sprinkle with chives and serve immediately.
• Unbaked Gourmet Mac & Cheese can be made ahead of time and stored in the fridge. Bring to room temperature before baking, and add on another 10 minutes in the oven.

MAC AND CHEESE VARIATIONS

Steps:

• Cook macaroni in boiling, salted water according to package directions.
• Sauté onion in butter in a large skillet for 3 to 4 minutes until soft.
• Add the garlic and sausage. Brown sausage for 2 to3 minutes until golden.
• Add the red pepper and cook until soft, about 2 minutes.
• Drain pasta and toss with sausage mixture and fontina cheese.
• Adjust seasoning and add some grated Parmesan cheese if desired. Transfer to a medium baking dish brushed with melted butter.
• Sprinkle with grated fontina and/or parmesan cheese.
• Place under broiler until browned and bubbly, 3 to 4 minutes.

OUR FAVORITE MACARONI AND CHEESE

Steps:

• Preheat oven to 400°F with rack in the middle of oven. Butter the baking dish.
• Make the topping:
• In a large skillet over medium heat, heat butter and oil until butter foam subsides. Add panko and garlic; cook, stirring, until crumbs are golden brown, 4-6 minutes. Transfer crumbs to a medium bowl, stir in Parmesan and salt, and set aside.
• Prepare the macaroni and sauce:
• Set a large, covered pot of salted water over high heat to boil. Add macaroni and cook until just al dente (avoid overcooking). Drain macaroni and set aside.
• In a large wide pot over medium-low heat, melt the butter. Sprinkle flour over butter, whisking to incorporate and make a roux. Cook, stirring constantly with a wooden spoon, until roux is light golden, about 4 minutes. Gradually pour in milk and cream, whisking constantly to incorporate and make a béchamel sauce. Raise heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until béchamel sauce is thick and coats the back of a spoon, about 3 minutes more.
• Add 2 tsp. salt, pepper, and mustard powder. Add the cheeses in three batches, whisking until each addition is completely melted before adding more. Remove from heat.
• Add the drained macaroni to the pot with the cheese sauce and stir well to coat. Transfer macaroni mixture to the buttered baking dish and place on a rimmed baking sheet. Sprinkle topping evenly over macaroni and bake until golden and bubbling, 18-22 minutes. Let cool 15 minutes before serving.

GOURMET MAC & CHEESE W/ LOTS OF VARIATIONS

Steps:

• Preheat oven to 400°F.
• Season chicken breasts with paprika (or other spice), salt, and pepper. Set aside.
• (Note: for tuna: saute and bake can add a nice flavor, but skip one or both steps to save time).
• In a large saute pan, heat olive oil and brown chicken on both sides
• Bake for 8 to10 minutes.
• Remove from oven and let cool then dice into large pieces.
• Heat cream in large saucepan. Add herbs, salt, and pepper. Reduce by half.
• Add the cooked pasta, cheese and cooked chicken and simmer for 2 minutes.
• Remove from heat and serve.