Food by
Tastemade

Mac 'n' Cheese 4 Ways

tastemade
COOKING304 days ago
Tastemade
QUICK FACTS
11 Ingredients
4 Servings
INGREDIENTS
8 ounces elbow noodles
2 tablespoons butter
2 tablespoons all-purpose flour
1 pint whole milk
3/4 teaspoon salt
4 ounces white American cheese
6 ounces Monterey Jack cheese
1 teaspoon vegetable oil (ie. canola oil)
6 ounces bacon (about 6 slices), diced
1 large poblano chili, diced
Bacon bits, to garnish
INSTRUCTIONS
  1. Bring a large pot of salted water to a boil over medium-high heat and cook noodles until al dente, about 12 minutes or according to directions on the box. Drain and reserve for later.

  2. In a large pot set over medium heat, melt butter. Add flour and whisk to combine, stirring occasionally, for about two minutes or until golden. Whisk in milk, then increase heat to high, whisking constantly as the mixture thickens and comes to a simmer. Reduce heat back to medium, add salt and American cheese. Whisk for about a minute, until American cheese is fully melted, then add Jack cheese, whisking for an additional two minutes until the sauce is smooth and velvety. Add noodles directly to the sauce, and stir with a wooden spoon for about two minutes or until the noodles have soaked up some of the sauce.

  3. In a large pan set over medium heat, heat oil. When the oil shimmers, add bacon and sauté until cooked through but not brown, about 4 minutes. Add poblanos and let sauté in the bacon fat for about 5 minutes, until peppers are tender and the bacon is browned and crispy. Drain about half the grease before stirring the bacon and peppers into the mac and cheese. Serve immediately.

QUICK FACTS
13 Ingredients
4 Servings
INGREDIENTS
8 ounces elbow noodles
2 tablespoons butter
2 tablespoons all-purpose flour
1 pint whole milk
3/4 teaspoon salt
4 ounces white American cheese
6 ounces Monterey jack cheese
2 tablespoons vegetable oil
12 ounces cremini mushrooms, cut into thick slices
1/2 teaspoon fresh-cracked black pepper (plus more for serving)
1/4 teaspoon salt
1 teaspoon lemon juice
3 tablespoons grated Parmesan (plus more for serving)
INSTRUCTIONS
  1. Bring a large pot of salted water to a boil over medium-high heat and cook noodles until al dente, about 12 minutes or according to directions on the box. Drain and reserve for later.

  2. In a large pot set over medium heat, melt butter. Add flour and whisk to combine, stirring occasionally, for about two minutes or until golden. Whisk in milk, then increase heat to high, whisking constantly as the mixture thickens and comes to a simmer. Reduce heat back to medium, add salt and American cheese. Whisk for about a minute, until American cheese is fully melted, then add Jack cheese, whisking for an additional two minutes until the sauce is smooth and velvety. Add noodles directly to the sauce, and stir with a wooden spoon for about two minutes or until the noodles have soaked up some of the sauce.

  3. In a large pan over high heat, heat the vegetable oil. When the oil starts smoking, add mushrooms to the pan, making sure not to overcrowd. Work in batches if you have to. Let the mushrooms cook for at least one minute untouched, then toss and sauté for an additional three minutes, until thoroughly browned. Reduce heat to medium, then add butter, salt, pepper and lemon juice. Cook for 30 seconds, then add the mixture in the pan to the macaroni along with the Parmesan cheese. Serve with additional Parmesan cheese and fresh cracked black pepper on top.

QUICK FACTS
12 Ingredients
4 Servings
INGREDIENTS
8 ounces elbow noodles
2 tablespoons butter
2 tablespoons all-purpose flour
1 pint whole milk
3/4 teaspoon salt
4 ounces white American cheese
6 ounces Monterey Jack cheese
1 tablespoon vegetable oil
1/4 teaspoon salt
3/4 cup Louisiana-style hot sauce (plus more for serving)
2 ounces crumbled blue cheese
3 large scallions, both the white and green parts, sliced thin
INSTRUCTIONS
  1. Bring a large pot of salted water to a boil over medium-high heat and cook noodles until al dente, about 12 minutes or according to directions on the box. Drain and reserve for later.

  2. In a large pot set over medium heat, melt butter. Add flour and whisk to combine, stirring occasionally, for about two minutes or until golden. Whisk in milk, then increase heat to high, whisking constantly as the mixture thickens and comes to a simmer. Reduce heat back to medium, add salt and American cheese. Whisk for about a minute, until American cheese is fully melted, then add Jack cheese, whisking for an additional two minutes until the sauce is smooth and velvety. Add noodles directly to the sauce, and stir with a wooden spoon for about two minutes or until the noodles have soaked up some of the sauce.

  3. In a large pan set over medium-high heat, heat the vegetable oil. When the oil shimmers, add chicken pieces seasoned with salt, and sauté until fully cooked, about five minutes. Turn the heat to medium, and add butter and hot sauce. Stir the mixture together and continue to cook for about 3 seconds, until the chicken has soaked up some of the buffalo sauce.

  4. Transfer the macaroni and cheese to a baking dish, and add chicken on top, evenly distributing the buffalo sauce across the surface. Top with blue cheese crumbles and broil on low for 10 minutes, until the blue cheese is browned and melty. Remove from the oven, garnish with scallions and more hot sauce.

QUICK FACTS
9 Ingredients
4 Servings
INGREDIENTS
8 ounces elbow noodles
2 tablespoons butter
2 tablespoons all-purpose flour
1 pint whole milk
3/4 teaspoon salt
4 ounces white American cheese
6 ounces Monterey Jack cheese
1/2 cup minced, pickled jalapeños
1 (8 1/2-ounce bag) crunchy Cheetos
INSTRUCTIONS
  1. Bring a large pot of salted water to a boil over medium-high heat and cook noodles until al dente, about 12 minutes or according to directions on the box. Drain and reserve for later. Preheat oven to 500 degrees F.

  2. In a large pot set over medium heat, melt butter. Add flour and whisk to combine, stirring occasionally, for about two minutes or until golden. Whisk in milk, then increase heat to high, whisking constantly as the mixture thickens and comes to a simmer. Reduce heat back to medium, add salt and American cheese. Whisk for about a minute, until American cheese is fully melted, then add Jack cheese, whisking for an additional two minutes until the sauce is smooth and velvety. Add noodles directly to the sauce, and stir with a wooden spoon for about two minutes or until the noodles have soaked up some of the sauce. Stir in the pickled jalapeños, and transfer the mac to a baking dish.

  3. Add Cheetos to a food processor and pulse until finely ground. Sprinkle the Cheetos dust evenly over the macaroni and cheese, and bake for 10 minutes, until the crust is fragrant and browned. Let cool, then serve.