Mac n Cheese 4 ways

[DeltaBoy]

Link

http://www.dallasnews.com/lifestyles/food-wine/food-wine-headlines/20150224-mac-and-cheese-four-ways.ece

CLASSIC MACARONI AND CHEESE



3

tablespoons unsalted butter

1/4

cup flour

3

cups milk

1

tablespoon Dijon mustard

2

cups shredded extra-sharp cheddar cheese

2

cups shredded Gruyère or comte cheese

   
Kosher salt and ground black pepper

1

pound small pasta, such as shells or elbows, cooked according to package directions



In a large sauté pan, melt the butter over medium heat. Stir in the flour and cook for 2 minutes. Whisking continuously, pour in the milk. Cook, stirring frequently, until the mixture thickens and comes to a simmer, about 2 minutes.

Remove the pan from the heat. Stir in the mustard and both cheeses, 1/2 cup at a time, stirring to melt. Season with salt and pepper. Stir in the pasta. Serve immediately or follow one of the variations below. Makes 8 servings.



PER SERVING: Calories 550 (44% from fat), Fat 26 g (16 g sat), Cholesterol 80 mg, Sodium 580 mg, Fiber 2 g, Carbohydrates 51 g, Protein 26 g



POTATO CHIP BAKED

Spoon the macaroni and cheese into individual gratin dishes or a large casserole dish. Crush a bag of potato chips, then sprinkle them over the mac and cheese. Bake at 350 F for 20 minutes, or until golden and bubbly. For added punch, use flavored potato chips, such as salt and vinegar, ranch or barbecue.

MIDWESTERN

In a large skillet over medium-high heat, sauté 1 diced yellow onion, 1 diced red bell pepper and 1 cup chopped ham in 1 tablespoon vegetable oil until the onion is translucent. Add 2 teaspoons smoked paprika and 2 tablespoons chopped jarred jalapeños. Stir into the macaroni and cheese, then serve.

GREEN GODDESS

Cut 1 bunch of asparagus into 1-inch pieces. Cook in a skillet over medium-high in 1 tablespoon butter until just tender. Add to the macaroni and cheese along with 1/4 cup each chopped fresh chives, tarragon and basil, the zest of 1 lemon, and an additional tablespoon of Dijon mustard. Mix well, then serve.

[DeltaBoy]

It even better when you cook it on the grill the Smoke really adds to flavor to it.

[BR]

Link

http://www.dallasnews.com/lifestyles/food-wine/food-wine-headlines/20150224-mac-and-cheese-four-ways.ece

CLASSIC MACARONI AND CHEESE



3 tablespoons unsalted butter

1/4 cup flour

3 cups milk

1 tablespoon Dijon mustard

2 cups shredded extra-sharp cheddar cheese

2 cups shredded Gruyère or comte cheese

   
Kosher salt and ground black pepper

1 pound small pasta, such as shells or elbows, cooked according to package directions



In a large sauté pan, melt the butter over medium heat. Stir in the flour and cook for 2 minutes. Whisking continuously, pour in the milk. Cook, stirring frequently, until the mixture thickens and comes to a simmer, about 2 minutes.

Remove the pan from the heat. Stir in the mustard and both cheeses, 1/2 cup at a time, stirring to melt. Season with salt and pepper. Stir in the pasta. Serve immediately or follow one of the variations below. Makes 8 servings.



PER SERVING: Calories 550 (44% from fat), Fat 26 g (16 g sat), Cholesterol 80 mg, Sodium 580 mg, Fiber 2 g, Carbohydrates 51 g, Protein 26 g



POTATO CHIP BAKED

Spoon the macaroni and cheese into individual gratin dishes or a large casserole dish. Crush a bag of potato chips, then sprinkle them over the mac and cheese. Bake at 350 F for 20 minutes, or until golden and bubbly. For added punch, use flavored potato chips, such as salt and vinegar, ranch or barbecue.

MIDWESTERN

In a large skillet over medium-high heat, sauté 1 diced yellow onion, 1 diced red bell pepper and 1 cup chopped ham in 1 tablespoon vegetable oil until the onion is translucent. Add 2 teaspoons smoked paprika and 2 tablespoons chopped jarred jalapeños. Stir into the macaroni and cheese, then serve.

GREEN GODDESS

Cut 1 bunch of asparagus into 1-inch pieces. Cook in a skillet over medium-high in 1 tablespoon butter until just tender. Add to the macaroni and cheese along with 1/4 cup each chopped fresh chives, tarragon and basil, the zest of 1 lemon, and an additional tablespoon of Dijon mustard. Mix well, then serve.

[DeltaBoy]

It almost FALL and Mac n Cheese time.

[DeltaBoy]

Add some hot peppers if you want give it some kick or buy some of that fancy cheese from Central Market.