Mac and Cheese like they do in the nice joints?

[Daniel_Moritz]

@Nola Palomar

@Daniel Moritz

When in the mood for ridiculously decadent mac and cheese:

6 cups chicken stock
2 cubes chicken base
2 cups (8 ounces) Cavatappi (also called cellentani or double elbows, is macaroni formed in a spiral tube shape with ridges)
3 tablespoons Pomace Olive Oil
1/4 tsp lemon juice
1 tsp sugar
3 tablespoons butter – divided plus extra for greasing pan
2 tablespoons flour
1 cup heavy cream
1/2 cup sour cream
1/2 cup half and half
3 slices of thick cut bacon, cooked pressed and sliced in small bite size pieces (reserve the fat)
1/2 onion – minced and sauteed in bacon fat
2 cloves of garlic pressed and sauteed with onion
1 bay leaf
1/4 teaspoon Tabasco
2 1/4 cups grated gruyere cheese divided
Freshly ground black pepper
1/2 cup fresh croutons

Bring 6 cups chicken stock and 1 1/1 cubes chicken base to rolling boil in medium saucepan. Add macaroni and cook until just tender, 8 to 10 minutes. Drain and put in large bowl, toss with Pomace Olive Oil and lemon. Melt 2 tablespoons butter in large saucepan over medium-low heat. Whisk in flour and cook, whisking constantly, 3 minutes. Gradually whisk in cream. Stir in onion, bay leaf, sugar and Tabasco. Simmer gently, stirring often, 15 minutes. Remove from heat and stir in bacon and 1 1/2 cups cheese. Season to taste with salt and pepper. Remove bay leaf. Stir in macaroni. Pour half of mixture into greased, deep 1 1/2-quart baking dish (or 3-4 ramekins) and sprinkle with half of remaining cheese. Top with remaining macaroni and remaining cheese. Melt remaining 1 tablespoon butter and 1/2 cube chicken base in small skillet over medium heat. Add croutons and toss to coat. Sprinkle buttered crumbs and Reggiano Cheese over top of macaroni. Bake at 350: F. until croutons are lightly browned, about 30 minutes. Let stand 5 minutes before serving. Makes 4 servings.

Sounds great, but why use Pomace Olive Oil? Pomace is so not healthy and bla flavor???

I copied the recipe from the place I found it. I used Extra Virgin last time I made it.

[Jeff_Twersky]

Highly recommend Beecher’s Mac 'n Cheese:

‘WORLD’S BEST’ MAC AND CHEESE
SERVES 4 AS A SIDE DISH

• 6 ounces penne pasta
• 2 cups Beecher’s Flagship Sauce (recipe follows)
• 1 ounce cheddar, grated ( 1/4 cup)
• 1 ounce Gruyere cheese, grated ( 1/4 cup)
• 1/4 to 1/2 teaspoon chipotle chile powder

Preheat oven to 350 degrees.

Oil or butter an 8-inch baking dish.

Cook the penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse pasta in cold water and set aside.

Combine cooked pasta and Flagship Sauce in a medium bowl and mix carefully but thoroughly. Scrape the pasta into the prepared baking dish. Sprinkle the top with the cheeses and then the chile powder. Bake, uncovered, for 20 minutes. Let sit for 5 minutes before serving.

NOTE: If you double the recipe to make a main dish, bake in a 9-by-13-inch pan for 30 minutes.


BEECHER’S FLAGSHIP CHEESE SAUCE
MAKES ABOUT 4 CUPS

• 1/4 cup ( 1/2 stick) unsalted butter
• 1/3 cup all-purpose flour
• 3 cups milk
• 14 ounces semihard cheese, such as Beecher’s Flagship, grated (about 3 1/2 cups)
• 2 ounces grated semisoft cheese, such as Beecher’s Just Jack
• 1/2 teaspoon kosher salt
• 1/4 to 1/2 teaspoon chipotle chile powder
• 1/8 teaspoon garlic powder

Melt the butter in a heavy-bottom saucepan over medium heat and whisk in the flour. Continue whisking and cooking for 2 minutes. Slowly add the milk, whisking constantly. Cook until the sauce thickens, about 10 minutes, stirring frequently. Remove from the heat. Add the cheese, salt, chile powder and garlic powder. Stir until the cheese is melted and all ingredients are incorporated, about 3 minutes. Use immediately, or refrigerate for up to three days.

NOTE: A single batch of sauce makes enough for a double recipe of macaroni and cheese.

[Adam_Noble]

Jeff I was about to post the same recipe. Beecher’s mac and cheese is by far the best I’ve ever eaten.

[Chris_White]

Mac and Cheese is one of my all time favorite comfort foods if not my very favorite. I can’t wait to try some of these recipes! Thank you! [d_sunny.gif]

[G_Williams]

We use blend of gruyere, fontina, tillamook sharp cheddar, tillamook monterey jack & reggiano-parmesan cheeses in our “very adult mac & cheese”. Tillamook is 20 miles up the road so it is a natural component. It’s topped with an applewood smoked bacon gremolata.

[Brian_G_r_a_f_s_t_r_o_m]

recently had some excellent mac 'n cheese at The Yard House, of all places … the keys to its success were:

1. homemade pasta that absorbed lots of the deliciously rich sauce
2. fresh wild mushrooms
3. truffle oil

[Josh_Pitcl]

Champagne Truffle Mac N’ Cheese, courtesy of a WB Twitter friend:

http://kitchenrap.blogspot.com/2009/05/champagne-truffle-mac-n-cheese.html

[Linda_Baehr]

Alton Brown did two versions on his show a few years ago. A more involved oven method, and a faster stove top version. I’ve had both (back when i used to eat wheat ), and they are both excellent. The recipes should still be on foodnetwork.com. If you want you can use these as starters and embellish from there.