3 Guilty Mac & Cheese Recipes

We’ve got a new recipe column on The New Potato, and that’s guilty versus guilt-less versions of all your favorite foods. Mondays we’ll be giving you guilt-free ways to cook a certain dish (because who doesn’t want to start the week off right?) and Fridays we’ll be giving you their guilty counterparts (because who doesn’t want to splurge on the weekends?).

This may just be giving a whole new meaning to the devil and angel on opposite sides of one’s shoulder, and this week there’s super gooey, rich Mac & Cheese on one side, and its more health-focused counterpart on the other. TGIF…hello splurge-filled Mac & Cheese: Get the recipes!

Truffle Mac and Cheese

Best Homemade Mac and Cheese Recipes

Ingredients:

1 box Elbow Macaroni or Orecchiette Shells

1 1/2 cups Milk

2 tablespoons Butter, unsalted

2 tablespoons All-purpose Flour

6 ounces Fontina cheese, grated

4 ounces Goat Cheese, broken into pieces

2 1/2 teaspoons Truffle oil

1 1/2 teaspoons Kosher salt

1/4 teaspoon Ground Black Pepper

2 tablespoons fresh Sage, cut small chiffonade

3 tablespoons Italian Breadcrumbs

Directions:

Preheat oven to 375 degrees Fahrenheit.

Bring a large pot a salted water to a rolling boil. Add pasta and cook until al dente. Drain and set aside until sauce is ready.

While pasta is cooking, start making the sauce. In a heavy bottom pot, melt butter over medium heat. Whisk in flour and let cook for 2-3 minutes. Slowly whisk in the milk. Let cook for an additional 3-4 minutes. Sauce should be thick, smooth, and creamy. Remove from heat and stir in the cheeses, truffle oil, salt and pepper. Add the cooked pasta and sage. Stir to mix well.

Transfer to a medium baking dish. Sprinkle with breadcrumbs evenly over the top. Bake for 30 minutes. When finished, the mac and cheese should be bubbly and tops golden brown.

Gooey Kennett Mushroom Macaroni and Cheese

From Aimee Olexy

mac and cheese recipe

Serves 6 to 8

Ingredients:

Garlic Bread Crumbs, about 1 cup (Recipe Below)

5 cups milk

½ large yellow onion, chopped, about 1 cup

2 garlic cloves, smashed with the flat side of a knife, skin left on

4 parsley sprigs

4 fresh oregano or marjoram sprigs

3 fresh thyme sprigs and bay leaves

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 tablespoon Dijon mustard

Salt and pepper

½ pound penneor lily pasta

½ pound aged white cheddar and gruyere mix cheese (Cabot, Grafton, Roth Kase), grated, about 2 cups

2 ounces good quality parmesan (cheese, grated, about 2/3 cup)

3C Roasted, Sliced Mixed Mushrooms – Oyster, Maitake, Shitake, Beech, King (seasoned, lightly oiled, roasted at 400F for 8 min)

Directions:

Combine the milk, onions, garlic, and herb sprigs and leaves in a large, heavy-bottomed saucepan and bring to a simmer. Cook over medium-low heat for 15 minutes. Set aside to steep for 15 minutes. Pour through a strainer and return to the pan.

Melt the butter in a heavy-bottomed saucepan, whisk in the flour to make the roux, and cook over medium-low heat for 2 to 3 minutes. Slowly whisk 2 cup of the seasoned milk into the roux to make a paste. Add the remaining milk, 1 cup at a time, until all the milk has been incorporated. Continue to cool – still whisking- over medium-low heat for about 5 minutes. The sauce will be just slightly thickened.

Season with the dijon, ¼ teaspoon salt, and a pinch of pepper.

Preheat the oven to 375. Butter a 2-quart baking dish.

Bring a large pot of water to a boil and salt lightly. Drop in the penne and cook until al dente, about 8 minutes. (It should be slightly undercooked to allow for baking time). Drain the penne and place in a large bowl. Pour the sauce over and toss in the cheeses (reserve a handful of Parmesan). Fold in Mushroom. Season to taste with salt and pepper.

Pour the mixture into the baking dish, making sure to include all of the sauce. Sprinkle with the garlic bread crumbs and remaining parmesan and bake until golden and bubbling, about 40 minutes.

Garlic Bread Crumbs

Preheat the oven to 325. Cut (day old sourdough, baguette) bread into thin slices and place on a baking sheet; brush with garlic infused oil, generously or lightly, as you like. Bake until golden and very crisp about 15 minutes. Allow to cool. Break up the bread with your hands and pulse in a food processor, leaving the texture a little coarse.  (OR SUB PANKO)

Creamy Mac and Cheese with Pancetta

macaroni-cheese-recipe-with-pancetta

Ingredients:

4 ounces Pancetta, diced small

1 box Elbow Macaroni or Orecchiette Shells

1 1/2 cups Milk

2 tablespoons Butter, unsalted

2 tablespoons All-purpose Flour

6 ounces Gruyere cheese, grated

2 ounces Fontina, grated

2 ounces Ricotta Salata, crumbled

2 teaspoons Kosher Salt

1/2 teaspoon ground Black Pepper

1/8 teaspoon Nutmeg

Directions:

Preheat oven to 375 degrees Fahrenheit.

Bring a large pot a salted water to a rolling boil. Add pasta and cook until al dente. Drain and set aside until sauce is ready. While the pasta is cooking, brown the pancetta, set aside.

In a heavy bottom pot, melt butter over medium heat. Whisk in flour and let cook for 2-3 minutes. Slowly whisk in the milk. Let cook for an additional 3-4 minutes. Sauce should be thick, smooth, and creamy. Remove from heat and stir in the cheeses, salt, pepper and nutmeg. Add the cooked pasta and pancetta. Stir to mix well.

Transfer to a medium baking dish or individual ramekins. Bake for 25 minutes until bubbly.