Gourmet Mac N Cheese Recipes

WOLFGANG PUCK'S GOURMET MACARONI & CHEESE RECIPE - (4.1/5)

Steps:

• 1. Making a roux In a heavy large saucepan over high heat, melt 6 tablespoons of the butter. When it bubbles, gradually sprinkle and whisk in the flour to form a smooth paste. Reduce the heat to medium. Cook, whisking constantly for 1 to 2 minutes, without browning. 2. Completing and enriching the béchamel Whisking continuously, gradually pour the hot milk into the roux. Adjust the heat to maintain a simmer. Season with salt, pepper, and 1/4 teaspoon nutmeg. Briskly whisk the egg yolks into the pan. 3. Making the cheese sauce Whisk in the Cheddar until smooth. Simmer over low heat, whisking often, until the sauce is thick enough to coat a spoon, 15 to 20 minutes. Add and whisk in one-half cup Parmesan. Adjust seasonings to taste, adding more nutmeg if you like. 4. Cooking the macaroni Cook the macaroni in a large pot of boiling salted water until al dente, tender but still slightly chewy. Drain the pasta, reserving 1/2 cup of the cooking water. Rinse the macaroni under cold running water to stop the cooking, and drain again. 5. Combining macaroni and sauce Butter a 10- to 12-cup baking dish. Transfer the macaroni to a large bowl. Add the cheese sauce and stir well to combine, adding some reserved cooking liquid by tablespoonfuls if needed to coat the pasta well. Spread the mixture in the prepared dish. 6. Topping the casserole Position a rack in the center of the oven and preheat to 400 degrees F. Sprinkle the mozzarella evenly over the top of the macaroni mixture. Sprinkle with the remaining Parmesan cheese, then the breadcrumbs. Dot the top with 1 to 2 tablespoons butter. 7. Baking and serving Bake until the pasta is heated through and the topping is crisp and deep golden brown, 30 to 40 minutes. To serve, scoop onto individual plates or into bowls.

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.

GOURMET FOUR CHEESE MACARONI AND CHEESE

Steps:

• PLEASE NOTE: This is a BAKED macaroni and cheese, therefore, it will NOT turn out with a lot of extra cheesy sauce asis absorbed into the pasta while baking. If you require an extra saucy mac & cheese, just reduce the amount of pasta you place into the dish or make more sauce so it is creamier. Thanks so much for making this dish; I hope you enjoy it! :).
• Heat oven to 350 degrees. Coat a 3 quart rectangular baking dish with non-stick spray. Bring a large pot of lightly salted water to boiling.
• Toss all the shredded cheeses together in a large bowl, set aside.
• Melt butter in a medium-sized saucepan over medium heat. Whisk in the flour until smooth and slightly bubbly.
• In a thin stream, whisk in the milk. Stir in the onion powder, salt, nutmeg, dried mustard and cayenne.
• Bring to a boil over medium high heat. Reduce heat and simmer 3 minutes. Remove from heat; whisk in 2 1/2 cups of the cheese mixture and stir until smooth. Cover to retain the heat.
• Once water boils, add pasta. Cook until your desired doneness, then drain. In the pasta container, stir together the cooked pasta and cheese sauce.
• Pour half of the mixture into the prepared dish. Sprinkle with a generous cup of the reserved cheese. Spoon remaining cheese-covered pasta into the dish and top with the remaining cheese.
• Add 1 cup of Japanese Panko Bread crumbs to the top of mixture.
• Bake at 350 degrees for 30 minutes or until the Panko crumbs are lightly browned and the cheese is bubbly. Cool slightly before serving.

GOURMET MAC 'N CHEESE

Steps:

• 1. Bring 2 quarts of salted water to a boil and add the elbow macaroni. Cook until it's al dente, approximately 6 to 8 minutes. 2. While the macaroni is boiling, slowly melt 5 1/2 Tbs of butter over medium high heat in a medium sauce pan. 3. Add the flour, stirring, cook together for a minute or so. Do not brown the mixture; you want a blonde roux. Add the milk, whisking to avoid lumps. Bring mixture to a boil and continue whisking. Lower heat and simmer for about five minutes until it thickens. 4. While the milk is simmering, combine 2 Tbs butter and the bread crumbs, and melt together in a separate pan. 5. Add the Parmesan cheese. This adds another layer of flavor so it's not one-dimensional. Just cook until the butter is melted. Remove from heat. 6. When the milk is ready, add the mascarpone cheese. Then add gruyere cheese and whisk it in, and as soon as until it's melted, remove from the heat. This will happen quickly because the gruyere cheese should be grated and at room temperature. 7. Season with salt and black pepper and whisk to combine. Add the macaroni to the cheese sauce, mix it well, and when it's nicely incorporated, spoon it out into a cooking dish. 8. Sprinkle the bread crumbs on the top, using your hands to pat it down to make sure it's nice and evenly dispersed all over the surface. The topping becomes very crunchy when it bakes. Cook for about 35-40 minutes in a 350 degree oven until golden brown and bubbly.