Mac N Cheese For Grown Ups Food

VEGAN MAC AND CHEESE

Steps:

• Rinse cashews in cold water. Place in a large bowl; add water to cover by 3 in. Cover and let stand overnight., Cook macaroni according to package directions. Drain and rinse cashews, discarding liquid. Transfer to a food processor. Add 1-1/2 cups water, nutritional yeast, lemon juice and seasonings; cover and process until pureed, 3-4 minutes, scraping down sides as needed., Drain macaroni; return to pan. Stir in cashew mixture. Cook and stir over medium-low heat until heated through. Sprinkle with additional paprika if desired.

GROWN UP MAC AND CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
• Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
• Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.
• Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

MAC-N-CHEESE FOR GROWN-UPS

Steps:

• Preheat oven to 375.
• Butter 3-4 quart square baking dish.
• In 4 quart saucepan over medium heat, melt 6 tablespoons of butter.
• Stir in flour, cook, stirring, 1 minuted. Add bay leaf.
• Slowly whisk in milk until smooth.
• Simmer, whisking occasionally, 14-16 minutes.
• Discard bay leaf.
• Whisk in creme fraiche and 1 1/2 teaspoon fleur de sel; bring to simmer.
• Off heat, stir in 1 1/2 cups each mozzarella and cheedar.
• Season with Fleur de sel and white pepper.
• In large bowl, combine pasta and cheese sauce.
• Stir in 2 cups mozzarella.
• Transfer to prepared casserole dish.
• Sprinkle with remaining 1/2 cup mozzarella and cheddar, then with bread crumbs.
• Bake 30 minutes.
• Let stand 10 minutes before serving.

GROWN UP MAC & CHEESE

Steps:

• Cook macaroni according to package directions; drain.
• Mix panko, parsley, and olive oil together in a bowl.
• Meanwhile, in another saucepan, melt butter over medium heat.
• Stir in flour until smooth; gradually whisk in milk.
• Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened.
• Add cheese; cook and stir until melted.
• Stir in macaroni and sausage.
• Spread panko mixture on top and bake at 350 degrees F for 25 minutes.
• Enjoy.

GROWN-UP MACARONI AND CHEESE

Steps:

• Place porcini mushrooms in a small bowl. Cover with warm water. Let soak until rehydrated, 20 to 30 minutes. Drain and chop coarsely.
• Preheat oven to 425 degrees F (220 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
• Melt butter in a large pot over medium heat. Add leek and shallot; cook and stir until softened, about 2 minutes. Reduce heat to low; whisk in flour, Worcestershire sauce, and pepper. Pour in 1 cup warmed milk slowly, stirring constantly, until incorporated. Simmer sauce until thickened, about 5 minutes.
• Stir chopped mushrooms, tomato, and tofu hot dogs into the sauce; fold in pasta. Stir in Cheddar cheese, Brie cheese, and Asiago cheese until melted.
• Pour pasta and cheese mixture into a 9-inch square casserole dish. Drizzle 1/4 cup milk on top if mixture seems too thick. Top with bread crumbs and paprika. Cover dish with aluminum foil.
• Bake in the preheated oven until bubbling in the center, about 20 minutes.

FIVE CHEESE MAC 'N CHEESE FOR GROWNUPS

Steps:

• Preheat oven to 450 degrees F. Butter a 9 x 13 inch glass baking dish.
• Cook pasta according to package directions; drain.
• In a large Dutch oven, saute bacon pieces until crisp. Remove and set aside. Saute onion in the bacon drippings until they wilt. Add the butter to pot and whisk in the flour, stirring constantly. Next whisk in the mustard. Gradually add the milk and cream, whisking constantly.
• Season with thyme, bay leaf, and salt. Cook over low heat (simmer) for about 15 minutes, stirring frequently.
• Strain out solids (thyme and bay leaf). Immediately add 1 cup of the Fontina, the bleu cheese, 1/2 cup of the Gruyere, 1/2 cup of the cheddar, 1/2 cup of the Parmesan, the reserved bacon, and parsley. Stir until cheese is melted. Add the drained pasta and stir to coat.
• Pour the mixture into the prepared baking dish. Combine the remaining cheeses with the bread crumbs and sprinkle over top.
• Bake 15 to 20 minutes until bubbling and lightly browned. Let rest a few moments before serving.