4 ways to doctor your favorite comfort food – mac and cheese
CLASSIC MACARONI AND CHEESE
Start to finish: 30 minutes
Servings: 8
3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups milk
1 tablespoon Dijon mustard
2 cups shredded extra-sharp cheddar cheese
2 cups shredded Gruyere 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 saute 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.
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 flavoured potato chips, such as salt and vinegar, ranch or barbecue.
MIDWESTERN
In a large skillet over medium-high heat, saute 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 jalapenos. 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.
CLASSIC MACARONI AND CHEESE
Start to finish: 30 minutes
Servings: 8
3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups milk
1 tablespoon Dijon mustard
2 cups shredded extra-sharp cheddar cheese
2 cups shredded Gruyere 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 saute 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.
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 flavoured potato chips, such as salt and vinegar, ranch or barbecue.
MIDWESTERN
In a large skillet over medium-high heat, saute 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 jalapenos. 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.
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