Mac N Cheese Bar Food

MAC N CHEESE BAR

Mac n Cheese Bar image

Provided by Molly Yeh

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 22

Ingredients

Kosher salt and freshly ground black pepper
16 ounces small elbow macaroni
3 tablespoons unsalted butter, plus more for greasing the baking dish
1 small onion, finely chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
1/4 teaspoon ground nutmeg
1/2 cup all-purpose flour
6 cups whole milk
8 ounces Brie, rind removed
8 ounces Gruyere, shredded
1 1/2 cups panko breadcrumbs
1/2 cup grated Parmesan
Kale chips
Hot dogs, cut into bite-sized rounds
Chopped cooked bacon
Peas
Ketchup
Hot sauce
Everything bagel seasoning
Chopped roasted red bell peppers
Ranch dressing

Steps:

Bring a large pot of water to a boil; add salt. Cook the macaroni for 1 minute less than the timing listed on the package instructions. Drain the macaroni and set aside.
Preheat the oven to 450 degrees F. Grease a 9-by-13-inch baking dish with butter; set aside.
In a large skillet or saucepan, melt the butter over medium heat. Add the onion with a pinch of salt and cook, stirring occasionally until soft, 4 to 6 minutes. Stir in the cayenne, paprika, nutmeg and several turns of black pepper and cook for 2 minutes. Increase the heat to medium-high, whisk in the flour and cook for 1 minute. Add 3 cups of the milk and cook, stirring and whisking frequently, until thickened, 3 to 5 minutes; repeat with the remaining 3 cups milk. (I like to use a whisk if I see any lumps. Otherwise, I stir with a spoon or spatula.) Add the Brie and Gruyère, stirring until the cheese is completely melted. Take the skillet off the heat and stir in the cooked macaroni. Season to taste with salt and pepper.
Transfer to the prepared baking dish. Sprinkle the top with the panko and Parmesan. Bake until golden brown on top, about 15 minutes.
Allow to cool for a few minutes. Serve with a bar of ingredients on the side for your guests to choose!

MACARONI AND CHEESE - BUTCHER'S CHOP HOUSE AND BAR

Macaroni and Cheese - Butcher's Chop House and Bar image

Food Network, $40 a Day, Park City, UT. Flavor depends on cheese used so be sure to use a good quality cheddar.

Provided by swissms

Categories Penne

Time 50m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 lb penne pasta
6 1/2 cups milk
1 onion, wedge studded with cloves
1 sprig fresh thyme
1 bay leaf
4 ounces unsalted butter
1/8 cup diced white onion
1/8 cup small-diced carrot
4 ounces all-purpose flour
1 lb extra-sharp white cheddar cheese, shredded (recommended ( Cabot)
4 ounces yellow cheddar cheese, shredded
salt
white pepper
ground nutmeg
1/2 cup grated asiago cheese
1/2 cup Japanese-style bread crumbs (panko)
1 tablespoon assorted chopped fresh herb, such as thyme, oregano, rosemary, tarragon, and basil

Steps:

Preheat the oven to 350 degrees F.
Cook the pasta according to package directions; drain and set aside. While pasta is cooking, in a heavy, medium saucepan, combine the milk, clove-studded onion, thyme, and bay leaf over medium heat. In a large saucepan, heat the butter over medium heat. Add the diced onion and carrot and saute until tender. Add the flour and cook for 2 to 3 minutes. Strain the milk mixture into the flour mixture and stir until it's thickened and smooth. Strain this milk mixture into a heat-proof bowl. Stir in the shredded cheeses and mix until melted. Season, to taste, with salt, white pepper, and nutmeg. Stir in the pasta and mix well. Pour the macaroni and cheese into a baking pan and top it with the Bread Crumb Topping. Bake the macaroni and cheese until it is warmed through. Serve immediately.
Bread Crumb Topping:.
In a small bowl, combine all ingredients and mix well.

RACKHOUSE PUB'S BEER-BAKED MAC 'N' CHEESE

Rackhouse Pub's Beer-Baked Mac 'n' Cheese image

Just when you thought mac 'n' cheese couldn't get any better, the Rackhouse Pub in Denver decides to add beer to this quintessential comfort food. And it's magical. The recipe combines no less than five -- yes, five -- kinds of cheese in a rich base lightened with a cup of amber ale and then bakes it all under a crust of panko crumbs and Parmesan cheese to rich, crisp, golden perfection. The recipe was printed in the Los Angeles Times' Culinary SOS column.

Provided by blucoat

Categories Macaroni And Cheese

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup butter (2 sticks)
1/2 cup flour
1/2 cup amber beer
2 cups half-and-half
1/2 lb brie cheese
16 ounces cream cheese (2 packages)
1 1/2 cups crumbled gorgonzola
2 1/2 cups shredded cheddar cheese
1 1/2 cups grated parmesan cheese, divided
1 (16 ounce) box penne pasta, cooked and drained
salt and pepper
1/2 cup panko breadcrumbs or 1/2 cup breadcrumbs

Steps:

In a medium, heavy-bottom pot, melt the butter over medium heat. Whisk in the flour to form a light roux. Slowly whisk in the beer and half and half.
Add the Brie and cream cheese to the sauce, stirring until the cheeses are melted and incorporated. Stir in the Gorgonzola, cheddar and 1 cup Parmesan cheese.
Stir in the pasta, taste and adjust the seasonings as desired with salt and pepper (some of the cheese will be salty and the mixture may need only a little salt, if any).
Pour the mixture into a 13-by-9-inch baking dish. Top the mixture by sprinkling over the remaining Parmesan cheese and panko crumbs. Place the dish in the oven and bake until the sauce is bubbly and the toppings are crisp and golden, about 1 hour. Cool slightly before serving.

Nutrition Facts : Calories 452.3, Fat 30, SaturatedFat 17.9, Cholesterol 89.6, Sodium 589.4, Carbohydrate 31.5, Fiber 3.4, Sugar 1.4, Protein 14.9

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