Mac Cheese Cheesemongers Recipes

CHEESEMONGER'S MAC AND CHEESE

Steps:

• Mix all cheeses. Set aside 1 cup for topping; cover and chill.
• Melt 4 tablespoons butter in large saucepan over medium heat. Add flour and stir until mixture turns golden brown, about 4 minutes. Add thyme and nutmeg. Gradually whisk in milk. Simmer until thickened and smooth, stirring often, about 4 minutes. Add cheeses from large bowl. Stir until melted and smooth.
• Melt 1 tablespoons butter in heavy large skillet over medium-high heat. Add breadcrumbs,; toss. Stir until golden, about 2 minutes. Transfer to plate.
• Preheat over to 375 degrees. Cook pasta in boiling salted water until tender but firm to bite. Drain. Transfer to large bowl. Pour cheese sauce over; toss. Divide among 8 1 1/4 cup custard cups. Sprinkle with 1 cup reserved cheese. Place cups on rimmed baking sheet.
• (Can be made 1 day ahead. Cover with foil; chill. Drizzle each with 1 tsp cream. Cover with foil; bake 15 minutes. Uncover and proceed).
• Sprinkle partially baked, chilled, or just assembled cups with bread crumbs. Bake pasta until beginning to bubble and tops are golden, about 20 minutes.

ONE-POT CHEESEBURGER MACARONI

Steps:

• Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the chili powder, smoked paprika, red pepper flakes (if using), 1 teaspoon salt and a few grinds of black pepper and stir to combine. Add the beef and break it up into small pieces with a large spoon; cook, stirring occasionally, until beef is cooked through and no longer pink in the center, 6 to 7 minutes. Stir in the tomato paste and Dijon until combined. Pour in the chicken stock and 1 teaspoon salt, stir to combine and bring to a boil, 6 to 7 minutes. Add the elbow macaroni and cook, stirring occasionally, until the sauce has thickened and the pasta is al dente, 9 to 11 minutes. Remove from the heat and stir in the Cheddar and cream cheese until smooth. Fold in the parsley. Garnish with more parsley, if desired.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

MUSHROOM CHEESEBURGER MAC AND CHEESE

Steps:

• Heat the olive oil in a medium Dutch oven over medium-high heat until shimmering. Add the beef, mushrooms and onion and cook, stirring often, until the mushrooms release their liquid. Let simmer, undisturbed, until the liquid is cooked off, about 5 minutes. Continue to cook, stirring, until the mushrooms and beef are browned, 1 to 2 more minutes.
• Add the flour, paprika, mustard powder, garlic powder, 1 teaspoon salt and a few grinds of pepper to the pot; stir to combine with the beef and mushrooms. Stir in 1/4 cup ketchup. Add the beef broth, half-and-half and 1 cup water. Bring to a simmer and add the macaroni. Adjust the heat so the sauce is simmering and cook, stirring occasionally, until the pasta is al dente, about 8 minutes.
• Reduce the heat to low and stir in the cheese and the remaining 2 tablespoons ketchup. Remove from the heat and let sit for a few minutes so the sauce thickens slightly. Serve with chopped parsley and pickles.

MAC & CHEESE - CHEESEMONGER'S

Steps:

• Mix Cheddar, Gruyere & Brie cheeses, set aside 1 cup for topping, cover & chill. Melt 4 Tbsp. butter in large saucepan over medium heat. Add flour & stir until mixture turns golden brown, about 4 minutes. Add thyme & nutmeg. Gradually whisk in milk. Simmer until thickened & smooth, stirring often, about 4 minutes. Add the 3 cheeses, stirring until melted & smooth. Preheat oven to 375 degrees. Cook pasta in boiling water until tender but firm to bite. Drain. Transfer to a large bowl. Pour cheese sauce over; toss. Divide among eight 1 1/4 cup custard cups. Sprinkle with parmesan cheese.(Can be done 1 day ahead. Cover with foil; chill. Drizzle each with 1 tsp. cream. Cover with foil & bake 15 minutes. Uncover.) Before baking sprinkle cups with panko. Bake pasta until beginning to bubble & tops are golden brown, about 20 minutes.