Macaroni & Cheese 4 Versions of a Favorite!

[Pixie]

Four-Cheese Macaroni and Cheese
As found in Saveur Magazine

INGREDIENTS
Kosher salt, to taste
8 oz. hollow pasta, preferably elbow macaroni or shells
3 slices crustless white bread
6 tbsp. unsalted butter
1/2 tsp. paprika
3 sprigs fresh thyme
2 shallots, minced
1 bay leaf
1/4 cup flour
1/8 tsp. cayenne pepper
3 cups milk
10 oz. grated sharp white cheddar (about 4 cups)
10 oz. grated Gruyère (about 4 cups)
6 oz. Velveeta, cut into 1/2" cubes (about 1 1/4 cups)
1 oz. blue cheese, crumbled (about 1/4 cup)
Freshly ground black pepper, to taste

DIRECTIONS
1. Heat oven to 375°. Bring a 4-qt. saucepan of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until cooked halfway through, about 3 minutes for elbow macaroni. Drain pasta; set pasta aside. Tear bread into small pieces and transfer to the bowl of a food processor. Process until finely ground; set aside. Return pan to medium heat and melt 3 tbsp. butter. Add bread crumbs and stir to combine. Transfer bread crumb mixture to a plate and set aside.

2. Wipe out pan and set over medium heat. Melt the remaining butter and add the paprika, thyme, shallots, and bay leaf; cook, stirring often, until shallots are soft, about 5 minutes. Add flour and cayenne and stir until mixture thickens, 1 minute. Whisk in milk and cook, continuing to whisk often, until sauce has thickened and coats the back of a spoon, about 10 minutes. Discard thyme and bay leaf and remove pan from heat.


3. Stir in cheddar, half the Gruyère, the Velveeta, and the blue cheese; continue stirring until smooth. Stir in pasta and season sauce with salt and pepper. Transfer mixture to an 8" x 8" baking dish. Sprinkle remaining Gruyère over top of pasta and then top with bread crumbs.


4. Transfer baking dish to an aluminum foil--–lined baking sheet and bake until macaroni and cheese is golden brown and bubbly, 30 minutes. Let cool for 10 minutes before serving.

SERVES 6 – 8

[Pixie]

Southern-Style Macaroni and Cheese
As found in Saveur Magazine

INGREDIENTS
1 1⁄2 tsp. kosher salt, plus more to taste
8 oz. hollow pasta, preferably elbow macaroni
Butter, for greasing
7 oz. extra-sharp cheddar, cut into 1⁄2" cubes (about 1 1⁄2 cups), plus 6 oz. grated (about 2 cups)
2 tbsp. plus 1 tsp. flour
1 1⁄2 tsp. dry mustard
1⁄4 tsp. freshly ground black pepper
1⁄4 tsp. freshly grated nutmeg
1⁄8 tsp. cayenne pepper
2⁄3 cup sour cream
2 eggs, lightly beaten
1 1⁄2 cups half-and-half
1 1⁄2 cups heavy cream
1⁄3 cup grated onion
1 tsp. Worcestershire

DIRECTIONS
1. Heat oven to 350°. Bring a 4-qt. saucepan of salted water to a boil. Add pasta and cook until cooked halfway through, about 3 minutes. Drain pasta and transfer to a greased 9" x 13" baking dish. Stir in the cubed cheddar cheese and set aside.

2. Combine 1 1⁄2 tsp. salt, flour, mustard, black pepper, nutmeg, and cayenne in a large mixing bowl. Add the sour cream and the eggs and whisk until smooth. Whisk in the half-and-half, heavy cream, onions, and Worcestershire. Pour egg mixture over the reserved pasta mixture and stir to combine. Sprinkle the grated cheese evenly over the surface. Bake until the pasta mixture is set around the edges but still a bit loose in the center, about 30 minutes. Let cool for 10 minutes before serving.

SERVES 8 – 10

[Pixie]

Lobster Macaroni and Cheese
As found in Saveur Magazine

INGREDIENTS
Kosher salt, to taste
12 oz. hollow pasta, preferably elbow macaroni
4 tbsp. unsalted butter
1⁄4 cup flour
4 cups milk
11 oz. grated fontina (about 4 cups)
8 oz. mascarpone (about 1 cup)
3 tbsp. lobster or fish broth
3 tbsp. brandy or cognac
1 tsp. Tabasco
1⁄4 tsp. freshly grated nutmeg
Freshly ground black pepper, to taste
8 oz. cooked lobster meat, cut into 1" chunks
1⁄3 cup minced chives
2 scallions, thinly sliced crosswise
2 oz. grated sharp aged white cheddar (about 1 cup)

DIRECTIONS
1. Heat oven to 375°. Bring a 4-qt. saucepan of salted water to a boil. Add pasta and cook, stirring occasionally, until cooked halfway through, about 3 minutes. Drain pasta, transfer to a bowl, and set aside.

2. Melt butter in a 4-qt. saucepan over medium heat. Add flour and cook, whisking constantly, until smooth, about 1 minute. Whisk in milk and cook, continuing to whisk often, until sauce has thickened and coats the back of a spoon, about 10 minutes. Remove pan from heat and stir in 2 cups fontina, along with the mascarpone, broth, brandy, Tabasco, and nutmeg; season with salt and pepper. Add reserved pasta to cheese sauce. Stir in half each of the lobster, chives, and scallions.

3. Transfer mixture to a 9" x 13" baking dish and sprinkle with remaining fontina and the cheddar. Bake until golden brown and bubbly, about 30 minutes. Let cool for 10 minutes. Garnish with remaining lobster, scallions, and chives.

SERVES 8 – 10

[Pixie]

Artisanal Macaroni and Cheese
As found in Saveur Magazine

INGREDIENTS
Kosher salt, to taste
12 oz. hollow pasta, preferably penne
6 tbsp. unsalted butter
3⁄4 cup dried bread crumbs, preferably panko
1 oz. finely grated Parmesan (about 1 cup)
1⁄4 cup flour
3 1⁄2 cups milk
4 oz. grated Gruyère (about 1 1⁄2 cups)
4 oz. grated Comté or Cantal (about 1 1⁄2 cups)
4 oz. grated fontina (about 1 1⁄2 cups)
Freshly ground black pepper, to taste

DIRECTIONS
1. Heat oven to 350°. Bring a 4-qt. saucepan of salted water to a boil. Add the pasta and cook until not quite al dente, about 7 minutes. Drain pasta, transfer to a bowl, and set aside.

2. Melt 3 tbsp. of the butter in a 4-qt. saucepan over low heat. Add the bread crumbs and Parmesan, toss to combine, and transfer to a small bowl; set aside.

3. Wipe out the saucepan and set over medium heat. Melt the remaining butter and whisk in the flour until smooth. Whisk in the milk and cook, continuing to whisk often, until the sauce coats the back of a spoon, about 10 minutes. Stir in the Gruyère, 1 cup of the Comté, and 1 cup of the fontina and whisk until the cheese is melted and incorporated. Season with salt and pepper. Remove pan from heat and stir in the reserved pasta. Pour the mixture into a 2-qt. baking dish and top with the remaining Comté and fontina. Sprinkle bread crumb mixture over the top and bake until golden brown and bubbly, about 30 minutes. Let cool for 10 minutes before serving.

SERVES 6 – 8

[StarryNightDave]

Now I can't decide.

[College Boy]

I just use a box of Kraft Mac&Cheese and mix in some tunafish.

-Mike

[Pixie]

Now I can't decide.

I understand! Make one a week for the next four weeks! The kids will be thrilled!

[falvegas]

Love all Mac n Cheese, and the ones posted in here look great, they're keepers

One of my very best favorites is by Paul Bocuse. I just have to go to an Italian Market to get this long macaroni.

[Pixie]

Oh, my gosh! That is beautiful! I just ate lunch but I think I could eat again if that were being served!

I haven't looked for the long macaroni since I have been in Texas but they have it everywhere in Michigan.

[falvegas]

Oh, my gosh! That is beautiful! I just ate lunch but I think I could eat again if that were being served!

I haven't looked for the long macaroni since I have been in Texas but they have it everywhere in Michigan.

This recipe is posted in here I believe...yes..around Feb 1st week 2009.

[Pixie]

I remember that recipe! I remember the picture! It is one of the most beautiful looking Mac 'n Cheese recipes I've ever seen!

The recipe is not hard, not at all! Being on my own I just can't make all these recipes or I won't be able to get through the front door!

So much of my enjoyment now just comes from reading the recipes and looking at the beautiful photographs. It is very relaxing for me.

[falvegas]

Aw C'mon pix. You're the Baker Extraordinaire; Cakes, Pies, Muffins and literally Truck Loads of every conceivable cookie on the planet.

Surely a Mac & Cheese 1 or 2 times a year won't tip those scales.

[Pixie]

You're right! It's easier to package up cookies, cakes, and pastries to give away or take to the office!

Mac 'n Cheese is a bit harder!

[ConsrvYank1]

Love all Mac n Cheese, and the ones posted in here look great, they're keepers

One of my very best favorites is by Paul Bocuse. I just have to go to an Italian Market to get this long macaroni.

I love those long macaroni noodles. Do you by any chance have the recipe for this dish?

[falvegas]

You're right! It's easier to package up cookies, cakes, and pastries to give away or take to the office!

Mac 'n Cheese is a bit harder!

Not for me. The last cookies I made I couldn't get off the cookie sheet.

[Pixie]

Well, if I could help, I would! Someday I'll give you lessons on baking and you can give me lessons on yeast breads!