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YumSugar's Must-Try Mac and Cheese Recipes

YumSugar — Wed, 04 Nov 2009 06:50:04 -0800

I've kicked off November (the biggest food month of the year!) by resolving to give thanks for something every day. And in a few weeks, when it's holiday time, there's one thing that I'll be grateful for: our recent recipe series dedicated solely to macaroni and cheese. We sifted through numerous recipes to come up with 10 timeless dishes that, regardless of what kind of Thanksgiving you're planning, will be a smash hit. Ready for the macstravaganza? Then read on.

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Mac Attack! Three-Cheese Mini Macs

partysugar — Wed, 28 Oct 2009 12:50:10 -0700

Looking for something orange to serve at your Halloween bash on Saturday? Why not make these adorable and delicious macaroni and cheese bites?! This mac gets its vibrant hue from cheddar and American cheeses.

The technique is like a typical macaroni and cheese recipe, but the ratio of cheese to liquid is different. There's more cheese and less milk resulting in a dense, easily-compactable pasta with thick sauce.

Although the recipe calls for five minutes of cool time, I found that these macs, which are cooked in mini muffin pans, need about ten minutes to set. If you try to get them out of the pan too early, the pasta won't hold its shape and instead of mac and cheese minis, you'll just have a mac and cheese mess. To look at the recipe, keep reading.

Mac Attack! Gorgonzola Apple Macaroni and Cheese

YumSugar — Wed, 21 Oct 2009 14:30:54 -0700

I love blue cheese, but occasionally find that it can overpower a dish with its pungent flavor. But after appreciating its modest contribution to last week's buffalo chicken macaroni and cheese, I was ready to give it a starring role.

One of my favorite versions of macaroni and cheese in San Francisco is made by Solstice, a restaurant and bar in my neighborhood. One taste of the creamy, steamy, slightly sharp mac - which is foiled by tart green apples and toasted walnuts - and all of the day's problems have vanished.

Since I've enjoyed it so many times at the restaurant, I took a stab at recreating it in my own kitchen. My attempt wasn't too bad, although I decided next time I'll make a few variations to the béchamel, which are noted below. Curious to see how I made it? Find out after the break.

Mac Attack! Goat Cheese and Pesto

YumSugar — Mon, 19 Oct 2009 16:15:41 -0700

You love pesto, I love pesto! I have to admit I was giddy when I found a recipe that combines the comfort of mac and cheese with pesto. It also uses another one of my favorites, goat cheese. Since I had already eaten a lot of elbow macaroni, I picked up a box of orecchiette. They are said to be shaped like small ears, but I think they look more like little bowls; a perfect vessel to fill with sauce!

The combination of goat cheese, Parmesan, and pesto is insanely creamy. For a great crunch and texture, the mac and cheese is topped with panko. Rather than make a big pan, I cooked it in easy-to-serve individual ramekins. With a little planning this recipe won't take much longer than a box of Kraft - except it's a million times more rewarding. If you want to wow your friends and family with scrumptious mac and cheese, keep reading!

Mac Attack! Buffalo Chicken Mac and Cheese

YumSugar — Thu, 15 Oct 2009 09:00:35 -0700

From classic stovetop shells to leek-and-cheddar penne, I've never met a mac and cheese I don't like. But the recipe I'd been craving most of all was one that, up until recently, only lived in my imagination: buffalo chicken macaroni and cheese.

My fantasy finally became reality one weekend when I put together all the elements I'd dreamed about. Al dente elbows of pasta, coated in creamy, sharp cheese sauce, topped with hot pepper sauce and crispy chicken.

It only occurred to me after sinking my teeth into the first bite that I could improve upon it even more by dotting the top with blue cheese crumbles and diced celery squares. That's why I can't wait to make it again! The epitome of indulgence, after the break.

Mac Attack! Leeks and Sharp Cheddar Mac and Cheese

YumSugar — Mon, 12 Oct 2009 16:15:42 -0700

After putting together a super tasty Tex-Mex mac and cheese, I wanted to make something a little more traditional, but still with a twist. I found a recipe for sharp cheddar mac and cheese that's infused with sauteed leeks. Leeks are a cousin to the onion family; however, they're much more subtle, sweet, and earthy. The sharp cheddar cheese complements the complexity of the leeks.

The leftovers of this mac and cheese are even better because the flavors have more time to mingle and develop. The next time I make this dish, I plan on crumbling bacon over the top - it would take this recipe to a whole new heavenly level. If you're ready for the next mac attack, keep reading

Mac Attack! Kraft-Style Stove-Top Mac and Cheese

partysugar — Fri, 09 Oct 2009 13:00:21 -0700

When I was little my favorite meal was Kraft macaroni and cheese with slices of Ballpark hot dogs stirred in. Although I haven't had this dinner in years, I remember it fondly and sometimes crave an intensely creamy stove-top mac and cheese. I considered giving the old package a try, but the thought of powdered cheese made me cringe. That's why I decided to make my own version of Kraft's classic mac. Surprisingly, it's very quick and easy to put together and the resulting dish is comforting and nostalgic, yet a little more gourmet. To ensure a smooth rich texture, I combined Velveeta - what can I say, it's a guilty pleasure! - with a good-quality, extra-sharp cheddar. The mixture works wonderfully and from now on instead of reaching for a box, I'll reach for this recipe! To do the same, get it now and read more.

Kraft-Style Stovetop Mac and Cheese
Original Recipe

Although I used whole milk, you could probably substitute 1 or 2 percent and still have a thick orange sauce.

Ingredients

1 1/2 cups small pasta shells
1 1/2 cups large pasta shells
2 tablespoons unsalted butter
2 tablespoons flour
1 cup milk
1 3/4 cups grated extra sharp cheddar cheese
4 ounces velveeta, diced
1 teaspoon dijon mustard
1/4 teaspoon of hot sauce
salt
freshly ground black pepper

Directions

In a large saucepan of boiled water, cook the pasta shells until al dente, 8-10 minutes. Drain in a colander.
In the same saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly for 2 minutes.
Gradually whisk in the milk. Cook, whisking until the mixture thickens, about 4-5 minutes.
Turn the heat to low and add the cheddar and velveeta in handfuls, whisking to melt. Stir until all the cheese is combined and
Season with the mustard, hot sauce, salt and pepper.
Fold in the cooked pasta and stir well to coat all of the pasta with the sauce. Enjoy immediately.

Serves 4.

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Mac Attack! Tex-Mex Macaroni and Cheese

YumSugar — Tue, 06 Oct 2009 15:00:21 -0700

I've said it once, and I'll say it again: Tex-Mex is one of my favorite cuisines of all time, my top dish pick being chili con queso with Ro-Tel. Naturally, when I came across a Tex-Mex mac and cheese with green chilies, I knew I had to make it.

The recipe comes from Robert Del Grande, one of the Lone Star State's best-known chefs and restaurateurs, and the roasted poblanos give the melted cheese dish an addictive kick. Want the recipe? Keep reading.

Mac Attack! Macaroni and Three Cheeses

partysugar — Fri, 02 Oct 2009 10:30:51 -0700

This isn't a trick readers, so get excited, I've got a treat for you: For the month of October we're going macaroni and cheese crazy! There's nothing quite as comforting as a plate full of gooey, cheesy macaroni with a crispy topping, which is why we'll be featuring our favorite mac and cheese recipes for the next four weeks.

To kick things off, I made this savory and somewhat classic macaroni and three cheeses. Parmesan, white cheddar, and Gorgonzola are combined with a onion-infused béchamel. The addition of Worcestershire sauce may seem odd, but I assure you, it gives a subtle tang to the sauce and mellows out the pungency of the blue cheese.

There's only one problem with this mac and cheese. It's incredibly delicious and if you aren't careful, you may end up eating too much of it at once! Yes, I'm speaking from experience. To check out the recipe, read more.

Macaroni and Three Cheeses
From Food and Wine

Ingredients

1 pound elbow macaroni
1 tablespoon vegetable oil
1 large onion, finely chopped
5 cups milk
1 stick (4 ounces) unsalted butter
3/4 cup all-purpose flour
3 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
4 cups shredded white Cheddar cheese (about 1 pound)
2/3 cup Gorgonzola (about 4 ounces), at room temperature
1 1/2 cups freshly grated Parmesan cheese (about 6 ounces)
3/4 cup fine plain bread crumbs, preferably homemade

Directions

In a large pot of boiling salted water, cook the macaroni until barely al dente, about 6 minutes. Drain; return to the pot.
Heat the oil in a large saucepan. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the milk and bring to a simmer.
Meanwhile, preheat the oven to 350°.
Melt 6 tablespoons of the butter in another large saucepan. Add the flour and cook over moderate heat, stirring constantly, until lightly golden, about 5 minutes; remove from the heat.
Gradually whisk the simmering milk into the flour and butter mixture until smooth. Bring the sauce to a simmer and cook over low heat, whisking, until thick and bubbling, about 7 minutes.
Stir in the mustard, Worcestershire sauce, salt and pepper. Add the Cheddar, Gorgonzola and 3/4 cup of the Parmesan and cook over low heat, stirring, just until melted. Fold in the macaroni until coated with sauce. Spread the macaroni in a 3-quart baking dish.
Melt the remaining 2 tablespoons of butter in a medium skillet. Add the bread crumbs and cook over low heat, stirring constantly, until coated. Transfer to a bowl and stir in the remaining 3/4 cup of Parmesan. Sprinkle the crumbs over the macaroni and bake for about 25 minutes, or until lightly golden and bubbling.
Preheat the broiler. Brown the macaroni under the broiler for 10 to 15 seconds; don't scorch the crumbs. Let stand for 15 minutes before serving.

Serves 8-10.

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Come Party With Me: My Birthday Party - Menu

partysugar — Tue, 01 Sep 2009 10:30:09 -0700

Selecting a menu for a large dinner party is tricky. You don't want to choose dishes that require last-minute preparation, and you need to pick recipes that will feed a crowd (or can easily be doubled to do so) and consider the dietary needs of your guests. Luckily, the majority of my friends are adventurous eaters and while two girls don't eat meat, they do eat fish and cheese. Thus I'm serving a rustic Italian meal that's several courses long. When the party begins, plates of tomato and basil bruschetta and chicken-liver crostini will sit - ready to be devoured - on tables in the patio. I'll also set out an assortment of Italian olives, shards of Parmesan cheese, and chunks of salami.

At the table, the first course will consist of a crunchy, Italian salad with mustard vinaigrette. The second course is a decadent baked pasta dish oozing with melted cheese. For the entree, we'll enjoy a fragrant seafood stew with garlic toasts for dipping. This is a luxurious menu that's wonderful at any occasion, be it a birthday party or simply a Saturday night, so check out the recipes and read more.

Tomato, Red Onion, and Basil Bruschetta
From Bon Appétit

Ingredients

2 cups assorted cherry, grape, and teardrop tomatoes, halved (or quartered if large)
1/2 small red onion, finely chopped
3 tablespoons olive oil plus additional for brushing
3 tablespoons chopped fresh basil
1 1/2 tablespoons balsamic vinegar
1 large loaf focaccia, halved horizontally (reserve half for another use)
1 garlic clove, peeled, halved

Directions

Combine halved tomatoes, finely chopped onion, 3 tablespoons olive oil, chopped fresh basil, and balsamic vinegar in medium bowl; season tomato topping with salt and pepper. Topping can be made 2 hours ahead. Cover and let stand at room temperature, tossing occasionally.
Preheat broiler.
Place focaccia half, cut side up, on baking sheet; brush bread with olive oil. Toast bread in broiler until top is golden brown, watching closely to avoid burning, about 2 minutes.
Immediately rub cut side of bread all over with halved garlic, then cut focaccia crosswise into 4 equal pieces.
Top toasted focaccia with tomato mixture and serve.

Serves 4.

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Chicken-Liver Crostini
From Gourmet

Ingredients

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 medium red onion, finely chopped
1/2 lb chicken livers, trimmed and patted dry
1/4 to 1/2 teaspoon hot red-pepper flakes
3 tablespoon capers, rinsed and coarsely chopped
1/2 cup sweet (red) vermouth
1 cup chopped parsley
1 sourdough baguette, thinly sliced and toasted
1 lemon wedge

Directions

Heat butter and oil in a 12-inch heavy skillet over medium heat until foam subsides, then cook onion, stirring occasionally, until softened, about 3 minutes.
Add livers and cook over medium-high heat until undersides are browned, about 3 minutes. Turn livers over and add red-pepper flakes, capers, and 1 tsp salt. Cook until livers are just cooked through, 5 to 7 minutes more.
Increase heat to high and add vermouth. Boil, stirring, until slightly thickened and glossy, about 3 minutes. Transfer livers with a slotted spoon to a cutting board, then transfer sauce to a bowl.
Coarsely chop livers and add to sauce. Season with salt and pepper and gently stir in parsley. Spoon onto toasts and squeeze a little lemon juice over each.

Serves 8.

Make ahead: Liver mixture, without parsley, can be made 1 day ahead and chilled. Reheat, then stir in parsley, before spreading on toasts.

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Crunchy Italian Salad
From Everyday Food

Ingredients

1/4 cup red-wine vinegar
3 tablespoons olive oil
2 teaspoons Dijon mustard
Coarse salt and ground pepper
1 head iceberg lettuce, halved, cored, and cut into wide strips
1/2 head red cabbage, halved, cored, and cut into thin strips
1 small red onion, halved and thinly sliced
1 cup packed basil leaves, shredded

Directions

In a large bowl, whisk together vinegar, oil, and Dijon; season with salt and pepper.
Add lettuce, cabbage, onion, and basil; toss to combine. Serve immediately.

Serves 8.

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Baked Four-Cheese Spaghetti
From Food & Wine

Ingredients

1 1/2 pounds spaghetti
1/2 pound imported Fontina, coarsely shredded (2 cups)
1/2 pound mozzarella, coarsely shredded (2 cups)
1/2 pound Gruyère, coarsely shredded (2 cups)
1/4 pound Gorgonzola dolce, crumbled
Salt and freshly ground pepper

Directions

Preheat the oven to 350°. Lightly butter a 9-by-13-inch baking dish.
Cook the spaghetti in a large pot of boiling salted water until al dente. Drain well and spread the spaghetti on a baking sheet; let cool.
In a large bowl, toss the Fontina with the mozzarella and Gruyère.
Spread one third of the spaghetti in the prepared baking dish in an even layer. Sprinkle 1/3 of the mixed cheeses and half of the Gorgonzola over the spaghetti and season with salt and pepper. Repeat with another layer of spaghetti, mixed cheeses, Gorgonzola and salt and pepper. Top with the remaining spaghetti and mixed cheeses.
Bake the spaghetti in the center of the oven until the top is golden brown, about 40 minutes. Let cool slightly before cutting into squares and serving.

Serves 8.

Make Ahead: The recipe can be prepared through Step 2 early in the day and covered with plastic wrap. Uncover the dish before baking.

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Seafood Stew
From Ina Garten

Ingredients

3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 small)
2 cups large-diced small white potatoes
2 cups chopped fennel (1 large bulb)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups good white wine
1 (28-ounce) can plum tomatoes, chopped
1 quart Seafood Stock, recipe follows, or store-bought fish stock
1 tablespoon chopped garlic (3 cloves)
1 teaspoon saffron threads
1 pound large shrimp, shelled and deveined (reserve the shells for the stock)
1 pound each halibut and bass fillets, cut in large chunks
24 mussels, cleaned
3 tablespoons Pernod
1 teaspoon grated orange zest
Toasted baguette slices, buttered and rubbed with garlic

Directions

Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown.
Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender.
Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes.
Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.

Serves 6.

Seafood Stock:
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 cloves garlic, minced
1 1/2 quarts water
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned.
Add the garlic and cook 2 more minutes. Add 1 1⁄2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour.
Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.

Makes 1 quart.

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