Macaroni Cheese

[jcallaghan]

TBC

[jcallaghan]

Macaroni cheese with cauliflower

Ingredients

• 500g/1 pound dried macaroni pasta
• 250g/8.8 ozs cauliflower, cut into florets
• 1.5 cups milk
• 1 tablespoon oil
• 2 rashers middle bacon, sliced into bite sized pieces (optional)
• 1brown onion, chopped
• 1 cups cream
• 1 1/4 cups grated tasty cheese
• 3/4 cups gruyere cheese
• 1/4 teaspoon nutmeg
• 2 tablespoons dried breadcrumbs
• 2/3 cup grated tasty cheese extra
• 2 tablespoons of butter, cut into cubes

Method

1. Preheat oven to 180C/350F or preheat grill. Place a large pot of water to boil and cook cauliflower in the water until soft or steam it. Remove from the water and cool for 5 minutes. Then blitz the cauliflower in a food processor Meanwhile cook the macaroni in a pot of salted boiling water until al dente – ensure that it does not get too soft. Drain and set aside.
2. Grease a large (about 30x25cms) baking dish. In the same saucepan, heat the oil and fry the onion and bacon until onion is soft and translucent and bacon is cooked-about 5 minutes. Then add the cream, milk and nutmeg and wait until it comes to a boil, turn it down to a simmer and add the cheeses, cauliflower and macaroni.
3. Place the cheesey macaroni mix in the prepared baking dish. Sprinkle over with breadcrumbs and cheese and then dot with butter cubes. Bake in preheated oven for 5-10 minutes.

https://www.notquitenigella.com/2012/08/22/cauliflower-macaroni-cheese/

[jcallaghan]

Ingredients

• 14oz (400g) macaroni
• 1 cup (115g) Cheddar cheese
• 3/4 cup (85g) Gruyere cheese
• 3/4 cup (85g) Mozzarella cheese
• 4 tablespoons (30g) Flour
• 4 tablespoons (60g) Butter
• 4 cups (1L) Milk
• 1 teaspoon Salt
• 1/4 teaspoon Pepper
• 1/4 teaspoon Nutmeg

Directions

1. Preheat oven to 360F (180C).
2. In a large bowl combine all the cheeses and set aside.
3. Heat large pot of salted water, cook the macaroni to al dente (1-2 minutes less then package instructions).
4. While the pasta is cooking make the sauce: In a large pot, melt the butter, add flour and whisk over medium-low heat. Cook for a couple of minutes, whisking constantly. Gradually add the milk and whisk until smooth. Cook until slightly thickens, about 5-6 minutes.
5. Gradually add 3/4 of the cheeses to the sauce and whisk until melted after each addition. Season with salt and pepper and mix. If you want to add more additions like bacon, herbs or spices, now it’s the time.
6. Drain the pasta and add to the sauce.
7. Transfer to a 12-inch (30cm) round baking dish, sprinkle the remaining 1/4 of the cheese and bake for 20-25 minutes or until golden and bubbly.

[jcallaghan]

3 Cheese Mac & Cheese

Ingredients

• 1 lb macaroni pasta cooked
• 2 cup Heavy Cream
• 1 cup Shredded Gouda
• 1 cup Parmesan Reggiano
• 1 cup American Cheese
• 1 tsp dry mustard

Method

1. Cook pasta, drain, and cool
2. Bring heavy cream to boil
3. slowly add in cheese blend until fully melted
4. Add dry mustard
5. Combine cooled pasta and cheese sauce until evenly mixed
6. Add salt & pepper to taste

[jcallaghan]

Crock Pot Macaroni and Cheese

Ingredients

• 1.5 cups uncooked dry Gluten-Free Cavatappi pasta , Gluten-Free Cellentani is also a good choice. Elbow macaroni is not ideal for this recipe, but if it's your only option, adjust the liquid depending on how hot your slow cooker runs. For a grain-free option, we love these ones from Jovial. Use regular Cavatappi pasta or Cellentani if not gluten-free or grain-free.
• 1.2 Tablespoons unsalted butter , cubed. Sub with vegan butter for dairy-free. We like Miyokos.
• 6 oz condensed cheddar cheese soup , sub with cashew queso (homemade or Siete) for dairy-free.
• 0.9 cups half and half or 3/4 cup whole milk and 3/4 cup heavy cream (plus more to thin out as needed). Sub with unsweetened plant-based creamer for dairy-free. We like Nutpods.
• 4.8 oz shredded sharp cheddar cheese , plus extra ½ cup reserved for topping. Use vegan cheddar for dairy-free. We like Violife Cheddar.
• 2.4 oz shredded Mozzarella cheese or Monterey Jack. Use vegan cheddar for dairy-free. We like Violife Mozzarella.
• 0.3 cup sour cream , use vegan sour cream or coconut cream for dairy-free.
• 0.9 teaspoons salt or more to taste
• 0.3 teaspoon black pepper or more to taste
• 0.3 teaspoon dry ground mustard
• 0.9 teaspoons garlic powder
• 0.15 teaspoon cayenne pepper or to taste
• 1.2 teaspoons Worcestershire sauce
• 4.8 oz evaporated milk (plus more as needed if the mixture is too thick). Sub with unsweetened creamy plant-based milk for dairy-free. We like Malk Organics.
• 1.2 slices Provolone cheese optional - for extra gooeyness. Use vegan Provolone for dairy-free - we like Violife
• chopped fresh parsley for garnish
• Toasted gluten-free panko crumbs OR crushed pork rinds or grain-free bread crumbs for garnish (optional)

Method

1. Spray a 5-6-quart slow cooker with non-stick spray.
2. Add the dry pasta to the slow cooker. Dot with cubed butter then stir in the condensed cheddar cheese soup, half and half, shredded cheddar, shredded Mozzarella, sour cream, salt, black pepper, mustard, garlic powder, cayenne pepper, Worcestershire and evaporated milk.
3. Stir to combine, making sure that the pasta is covered in as much liquid as possible.
4. Cover and cook on low heat (about 1½ - 2½ hours but total time will vary according to your slow cooker - mine was done at 90 minutes). Check pasta after 30 minutes and stir. Cover and continue cooking. Check and GENTLY stir sides every 30 minutes until pasta is tender and liquid is thick and creamy. Top with Provolone cheese and remaining ½ cup of shredded cheddar cheese. If the mixture is too thick, add more milk as needed. Turn off slow cooker and cover for an additional 10 minutes, or until the cheese has melted.
5. Serve immediately with freshly chopped parsley and toasted gluten-free panko crumbs, if desired.
6. Transfer any remaining pasta from the slow cooker into a separate casserole dish or pot. If any pasta is left in the slow cooker, even when it's off, it will continue to cook and dry out.

Life Made Sweeter

The Best Ever Homemade Mac and Cheese Recipe!

This easy Crock Pot Macaroni and Cheese is the creamiest, cheesiest, most addicting mac & cheese you'll ever make! No boiling or layering is required, + the slow cooker takes care of all the hard work

[jcallaghan]

https://www.bbcgoodfood.com/recipes/truffled-mac-n-cheese

BBC Good Food

Truffled mac 'n' cheese

Indulge in Tom Kerridge's ultimate truffle mac 'n' cheese, an amalgamation of all his favourite versions of this classic American dish