Beefaroni, macaroni and beef, chili mac, Johnny Marzetti, or American chop suey, call it what you will, but whatever its origins, there's one thing for sure: the stuff is delicious. Tender pasta with a rich tomato and beef sauce flavored with garlic and oregano, cooked together with onions and peppers, and finished with cheese, this is Italian-American comfort food at its finest. Not only that, but it's a ridiculously easy dish to put together, cooked 100% on the stovetop, and requiring nothing more than a pot, a bowl, and about half an hour of your time.
'macaroni' on Serious Eats
Mac and cheese, made on the stove and stippled with Peppadew peppers, is a pleasing take on the comfort classic.
When Bobby Flay decided to tackle mac and cheese for one of his Throwdown! challenges, he set off for Philadelphia to go head-to-head with soul food queen Delilah Widner, of Delilah's. Instead of going the traditional mac route, Flay decided to add a few ingredients from an equally starchy, rich dish, pasta alla carbonara.
Macaroni and cheese is great to make for dinner parties that include kids. I like to make two batches: one with a simple and classic cheese sauce, and the other with big, bold flavors. Today's recipe is for a Southwestern version packed with three kinds of peppers (roasted poblano, Hatch, and red bell) and topped with cornbread crumbs instead of the standard breadcrumbs.