I have a request for yummy mac & cheese with meat. I make a few different m&c styles that are awesome but other than bacon and/or some type of sausage I don’t think about including meat. Anybody add pork or beef (not bacon or sausage)? I’ve had it with chicken but that seems boring. I was thinking more like a braise.
TIA
Jason
Interesting. I’ve added ground veal to a mac n cheese before as a play on “hamburger helper” (as part of a themed dinner), but it didn’t add a whole lot to the dish.
I like crispy pancetta or prosciutto as a topping.
For braising, maybe short-ribs or cheeks (veal, pork)?
Short ribs came to mind. Hand’t thought of cheeks but that sounds good too. So would you just cook the meat and then stir into the m&c before throwing it int the oven or just serve over the top.
What if you topped the mac n cheese with the braised meat half-way through the baking process so the meat crisped up a bit? There’s the risk of drying out the braised meat, but the contrast between creamy pasta and crisp meat (kinda like carnitas) is delicious.
Maybe you should do a couple of batches and see which variation comes out the best ![[snort.gif]](/uploads/db3686/original/2X/b/bdc3944606213c4dca6c1169cf0a166c8bc4f8c9.gif "snort.gif"){kind=small}
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Pancetta or prosciutto. Ham. Chorizo.
Did the chorizo a few weeks ago. Flavor didn’t really come out amidst the cheese. Not worth it.
![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}
In line with what Enzo said – I have lost the recipe but there is a killer M&C that includes some foie gras.
Think about those flavors. I think that must be close to perfection…
Here is one version. BTW I think “regular” goose liver paté would work fine here.
http://www.zesterdaily.com/cooking/163-faux-gras-mac-and-cheese
Faux Gras Mac and Cheese
Serves 4 to 6
Ingredients
2 cups dry elbow macaroni
2 tablespoons salted butter
2 tablespoons flour
2 cups milk (2% or whole)
8 ounces of duck or goose liver pâté, chilled
1 small bunch chives, snipped finely
4 ounces plain goat cheese
8 ounces sharp Cheddar cheese, shredded
¼ cup freshly grated parmesan cheese
I really like to use chrozio. Fresh is hard to come by here, so I just use the Niman Ranch stuff I can get at Whole Foods. Nice spicy flavor complements the cheese very well.
I’ve seen lobster mac & cheese on a few menus. I’ve never had it because I can’t bring myself to order mac & cheese when eating out.
Braise some veal or lamb shanks just like you would if eating them alone. Pull the meat off in small chunks then mix in before baking. The mac & cheese will need to be creamy. You can even garnish with a bone and maybe some thyme or rosemary. I often serve osso buco over cheese grits which would be similar. You just have to make sure the mac & cheese is pretty moist and not baked dry.
I’ve had mac & cheese with short ribs. It was ok, delicious even, but I think it was another case of a chef trying too hard.
You gotta get the greasy Mexican kind that turns into a runny mess in the pan before it’s drained. This is a well-known brand.
That might have been the problem; used Spanish chorizo and rendered some of the oil out first to flavor the bread crumb topping.
Aquitaine in Chicago serves this delightful app…
Duck confit mac & cheese, using cavatappi pasta, Gruyère, Romano…
i’ve had in san diego once with duck breast (skin on) cut into cubes and it was served with cherry tomatoes. Really tasty.
A new wine bar near me makes a bacon & chorizo mac & cheese in a ceramic crock that is very good, except they don’t drain enough of the oil so you end up with a small puddle at the bottom of the crock. Delicious until you see that.
Hmmm… we just devoured a lot of Carmelita on Monday night. Not sure I am ready to do it again. But that does sound good. Bacon does seem a bit much but I guess it actually might add a little balance to the spice. Sounds like a flavor bomb none the less.
J
Found a picture (taken with my mobile so no flash):
Oprah likes turkey sausage, if that helps: Your best Macaroni & Cheese Recipe...... - Epicurean Exploits - Food and Recipes - WineBerserkers