Macaroni and cheese - make it nonboring

Cafe Society
1

We have a recipe that Moon Unit got in a class in high school. Works well enough - basically: make roux with butter / flour, add milk, cook until somewhat thickened, add the shredded cheese, some minced onion and mustard powder, mix with elbow mac, pour into pan, bake.

It’s perfectly serviceable

And bland.

So we’re lazy and use sharp cheddar that is pre-shredded. Possibly brick cheddar, shredded manually, might have a bit more oomph, but I doubt it would make that much difference.

What else can we do to make it actually yummy versus serviceable.

2

you could add jalapeno, or spicy sausage, or both.

3

The simplest addition for your basic recipe is a bit of cayenne pepper.

If you want a crunchy topping: mix panko bread crumbs, parmesan and melted butter. Spread over the top before you bake. Herbs or Italian-flavor bread crumbs can give some more flavor. (Actually, the bread crumbs alone do the trick).

I’m kind of a Mac & Cheese purist, so that’s about as far as I go.

4

I sprinkle the top with smoked paprika before baking.

Haven’t done it with cayenne, but yeah, that would work too.

mmm

5

My kid isn’t big on eating peas, so I bury them in her mac and cheese.

And since that doesn’t actually work, I also add crumbled bacon.

6

Change the cheese? I find cheddar to be the most boring cheese ever. I use colby jack.

7

Use extra sharp cheddar. It’s a bit temperamental, but has real flavor.

8

Is bacon an option?

9

Make sure to use extra sharp cheddar, add 1/4C white wine (or beer) & 2-3 TBS horseradish.

10

I’d suggest mixing that with a cheese that’s a better melting product like American or Gruyere. Extra sharp can be crumbly.

Or add lobster to it.

11

[quote=“dracoi, post:3, topic:774563”]

The simplest addition for your basic recipe is a bit of cayenne pepper./QUOTE]

Or a few drops of Tabasco. Or Sriracha. Or whatever hot sauce you prefer.

12

There is nothing that can be done to make mac and cheese even edible, yet alone palatable, and still be mac and cheese.

13

add some lobster to it , that is big out here in New England .

14

I’m in with the crowd that says try different cheese - once had a three-cheese mac-n-cheese that was really good.

15

My husband’s recipe calls for a few drops of hot sauce, whether Tabasco or some other brand.

16

This recipe is so decadent that I only make it once a year. It’s our New Year’s Eve dinner. However it is a total pain in the butt and will dirty every pot and pan in your house. But it is soooooooo good.

17

Add Parmesan and/or Romano cheese. Also, top it with sun-dried tomatoes.

18

Add lobster (and/or bacon) ground beef, chorizo, chilli, salmon and dill or sausage.
Add pesto sauce, feta cheese, hot pepper, cayenne, paprika, Italian seasoning, herbes de Provence, Parmesan cheese or sherry.
Add chopped spinach, artichoke, asparagus, peppers, shallots.

19

Oh, and I like mushrooms in my mac & cheese

20

ugh! I remember my mom making that recipe, or one close enough to not matter, onions in mac and cheese are vile evil and wrong*
Have you ever tried it with a tater-tot crust? Mrs. Gma Guest did that once in a while, I could probably get the recipe for you if you’re not in a hurry for it.

*subjective claim not eligible for fact checking