Waffled macaroni and cheese might not rank quite as high on the list of "things you must try before you die" as, say, a fresh-from-the-water oyster, or a sliver of Parmesan sliced off of a wheel that has just been opened in front of your eyes, or skinny dipping in mixed company, but it's certainly good enough that it should immediately make your list of second-tier priorities. That is, of course, if you do it right.
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A 100% vegan stovetop macaroni and cheese. The secret is a creamy sauce made with almonds, potatoes, and plenty of aromatics.
Mac and cheese, made on the stove and stippled with Peppadew peppers, is a pleasing take on the comfort classic.
Gruyère and Emmentaler Macaroni with Ham and Cubed Sourdough From 'Melt: The Art of Macaroni and Cheese'
A rich, heady take on the classic comfort dish from 'Melt: The Art of Macaroni and Cheese.'
Macaroni and cheese with garlicky spinach, canned chickpeas, and a sprinkle of Spanish smoked paprika.
Macaroni and cheese combines with spicy cheese dip.
Creamy stovetop macaroni and cheese with all the flavors of Buffalo chicken wings.
Creamy stovetop macaroni and cheese flavored with black beans and chipotle chilies.
Creamy stovetop macaroni and cheese flavored with bacon and pimentos.
Classic creamy stovetop macaroni and cheese get more interesting with tender poached chicken, green chiles, salsa verde, and fresh cilantro.
A quick and easy creamy stovetop macaroni and cheese variation with all the flavors of a fully loaded pizza.
Before picking up Ellen Brown's Mac & Cheese, I assumed all fried macaroni and cheese must be breaded and deep-fried a la Paula Deen. But the Skillet-Fried Cheddar Mac and Cheese, adapted from Zingerman's Roadhouse in Ann Arbor, is a far more delicate affair. The sauce is made exclusively with raw-milk cheddar, and the final fry is in a tablespoon, rather than a couple quarts, of oil. This step exists for the sole purpose of creating large crispy pieces of cheese akin to Italian frico.
Yet another favorite of ours, this appears on our table in various guises every few weeks. The evaporated milk may seem like an odd choice but it serves a purpose, helping to stabilize the sauce.
Even with all of the rich ingredients that goes into baked mac and cheese, more often than not, there is something about the final dish that is bland. Somehow the sharpness of the cheese gets buried in the bechamel base, resulting in a side that's rich in texture but lacking the rich flavor we're looking for. To counter this blandness, Ruhlman has turned the bechamel base into an oniony soubise for this Mac and Cheese with Soubise, a baked mac and cheese that is never wanting for deeply warm, cheesiness.
I was skeptical but interested in this healthier variation on the classic from Mark Bittman, writing for Runner's World magazine. The idea is this: pureed cauliflower becomes a replacement for butter-and-flour roux. It's added to seasonings, chicken stock, and a moderate amount of cheese, then topped with breadcrumbs and parmesan, and baked until golden and crunchy on top.
If you don't already have a ready-made container of chipotle purée in your fridge, here's reason number 148 on why you should. Just 1 1/2 tablespoons of chipotle purée adds a smoky heat to this easy stovetop mac and cheese recipe.
Was it impossible to make a macaroni and cheese at home that was both flavorful and saucy? When I started eating gluten-free, grabbing a box of Stouffer's to satisfy a mac and cheese craving was no longer an option. I needed to find a recipe replacement.
Here's a really important question: why doesn't chili-mac always come with extra cheesy-goo? It's easy to do. Just make a simple ground beef chili (you can take or leave the canned beans as you see fit), add it to a simple stovetop mac and cheese (evaporated milk makes that really easy), then bake the whole thing off with extra cheese.