Could it possibly get any better than mac ‘n’ cheese for dinner? Probably not. Which is why we’ve included not one, but three mac ‘n’ cheese recipe options for your dining pleasure. You’re welcome.
Best ever mac ‘n’ cheese: We ran this recipe for “really the best-ever mac ‘n’ cheese” a few years ago — and though I don’t know if I would agree that it’s the best-ever, I love the fact that it takes just over an hour to make, perfect if you’re thinking about what to put on the table for dinner tonight.
Famous Dave’s mac ‘n’ cheese: A medley of original flavors make this mac ‘n’ cheese shine. It starts with four different types of cheeses, the sauce built out with corn niblets, spicy jalapenos, fresh parsley and a touch of barbecue sauce. Top it with a crumbly breadcrumb topping and bake it until its wonderful aroma is simply too much to bear. (This dish can also be assembled ahead of time and refrigerated until you’re ready to bake.)
Queen and Diva’s mac ‘n’ cheese: With no fewer than four types of cheese, mac ‘n’ cheese couldn’t get much better than this version. Extra rich and creamy, the secret ingredients include a can of mushroom soup and sour cream for tang. Assemble it ahead of time, if you’d like, then refrigerate until ready to bake. You can find the recipe below.
QUEEN AND DIVA’S MAC ‘N’ CHEESE
Total time: 1 hour, 10 minutes
Servings: 12 to 16
Note: From Sebrena Smith and Sean Swayze.
1 pound bag elbow macaroni
2 eggs
1 1/2 teaspoons salt, or to taste
3/4 teaspoon pepper
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 pound Velveeta cheese
1 (10 3/4-ounce) can cream of mushroom soup
1/4 cup milk, or to taste
2 cups (8 ounces) shredded cheddar cheese, divided
2 cups (8 ounces) shredded Monterey Jack cheese, divided
8 ounces goat cheese
1. Heat the oven to 350 degrees. Cook the macaroni according to the instructions on the package until al dente. Drain.
2. While the noodles are cooking, in a large bowl, whisk together the eggs, salt and pepper. Whisk in the sour cream and melted butter.
3. Stir the macaroni into the bowl with the egg mixture and set aside.
4. In a large saucepan, heat the Velveeta cheese, cream of mushroom soup and the milk over medium heat and cook, stirring frequently, until the cheese is melted and incorporated with the soup and milk to form a nice sauce consistency. Add additional milk to thin if the sauce is too thick. Remove from heat.
5. Stir the sauce in with the macaroni, then stir in half (1 cup each) of the cheddar and jack cheeses. Place the macaroni mixture into a greased 13-by-9-inch baking dish.
6. Spoon the goat cheese in dollops over the macaroni mixture, then sprinkle over the remaining cheddar and jack cheeses.
7. Bake until the cheese topping is melted and the sauce is bubbly, about 30 to 40 minutes. Remove and cool slightly before serving.
Each of 16 servings: 458 calories; 20 grams protein; 27 grams carbohydrates; 1 gram fiber; 30 grams fat; 18 grams saturated fat; 110 mg cholesterol; 4 grams sugar; 1,023 mg sodium.
Love cooking as much as I do? Follow me @noellecarter
Copyright © 2015, Los Angeles Times
No comments:
Post a Comment