Posts Tagged ‘macaroni & cheese’

Fried Macaroni & Cheese

Wednesday, April 29th, 2009

Is there anything worse for you than Fried Macaroni & Cheese?

I thought not.

But like so many other things that are terrible for you… it’s one of the most delicious!

If you’ve never had Fried Mac & Cheese, you’re missing out. The first time I tried it was at The Cheesecake Factory with my mom. It was so good as an appetizer that we skipped the entrees! I’ve also had it at TGIFriday’s. What’s different about making it at home is that when you control the ingredients–using olive oil to fry, and a homemade Mac & Cheese with real cheese (not OrangyProcessedCheeseFood)–the result is so much tastier than anything a chain restaurant can dream of serving.

This version has a light, crispy crunch on the outside, while the middle comes together as a warm, gooey, cheesy center. I’ve seen it served with marinara sauce for dipping, but if you start with awesome Mac & Cheese, I think a sprinkle of crunchy sea salt over the finished product is all you need.

Fried Macaroni & Cheese

  • leftovers from your favorite baked macaroni & cheese recipe, chilled overnight. (I used the leftovers from this delicious spin on traditional mac & cheese.)
  • 2 eggs, lightly beaten
  • 1 cup panko Japanese-style breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup all-purpose flour for dredging
  • salt & pepper
  • extra virgin olive oil, for frying

1. Slice the macaroni & cheese into 1-inch thick slices. Keep chilled until ready to use.

2. Heat a 1/2 inch layer of olive oil in a medium skillet over medium-high heat, until the surface shimmer. You want the oil to be hot enough to crisp the mac & cheese, but you don’t want the oil to smoke.

3. Place the flour in a shallow dish and sprinkle with salt & pepper. In a second dish, lightly beat two eggs together. In a third dish, combine the panko and parmesan cheese.

4. Dredge two slices of the mac & cheese in flour and shake off the excess. Next, dip the slices of mac & cheese in the eggs, and then finally in the panko/parmesan mixture.

5. When the oil is ready, carefully place the breaded macaroni & cheese slices in the skillet and fry until golden brown on each side, about 2 minutes per side. Remove from the pan to a plate lined with paper towels. While hot, lightly sprinkle with salt (preferably flaked sea salt). Cover with a loosely-tented piece of foil to keep the fried slices warm while you continue cooking the rest of the macaroni & cheese.

Note:  We chilled our leftover macaroni & cheese in a plastic container shaped like a loaf of bread, which made it easier to slice evenly. We’ll be making this again for sure…probably any time we have leftover Mac & Cheese!

Macaroni and Four Cheeses with Apples and Bacon Breadcrumbs

Tuesday, April 28th, 2009

This was a fun one for me. You guys have caught onto the fact that I’m a Top Chef fan, right?

Of course you have.

Well, my all-time favorite Top Chef is Stephanie Izard. She’s talented, but also gracious and humble. I was really excited to see her win the title, and David and I are looking forward to checking out her restaurant when it opens up. She’s a Chicago girl, after all!

Last weekend, David pointed out Stephanie’s website to me, and it took me about a minute and a half to decide to make this Macaroni & Cheese dish. I sent David on a shopping trip for ingredients almost immediately.

We were not disappointed. The apples added a unique flavor to the traditional Mac & Cheese, but were a welcome touch of sweetness in a sea of creamy, salty cheese sauce. I skipped the ham, since David isn’t a fan. Though I can see how it would be a good addition, I can’t say that I missed it. (I did decide to double the bacon and add half to the breadcrumbs and the other half right into the macaroni & cheese). This dish was heavy enough to stand alone as a meal, even without the meat. If you want to add them, it would be good with either ham or grilled chicken, though.

Macaroni and Four Cheeses with Apples and Bacon Breadcrumbs
Adapted from www.stephanieizard.com

  • 3 tablespoons plus 1/4 cup unsalted butter (I used salted butter–no problems)
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 4 cups ciabatta cubes (about 6 ounces of ciabatta bread, cubed)
  • 1 small onion, halved
  • 6 cups whole milk (we keep 1% on hand, so I used 5 1/2 cups of 1% milk with a 1/2 of heavy cream…worked out just fine!)
  • 8 ounces bacon (6-8 strips), cut into 1/2-inch pieces
  • 2 Fuji apples, peeled, cored, cubed (we had Honeycrisp on hand)
  • 2 tablespoons apple cider vinegar
  • 1 pound conchiglie pasta (I used a different shape that we had on hand, anything that’s going to catch the sauce is good)
  • 1/3 cup all purpose flour
  • 4 ounces aged cheddar (1 cup grated)
  • 6 ounces whole milk mozzarella (1 1/2 cup grated)
  • 4 ounces smoked gouda (1 cup grated)
  • 4 ounces havarti (1 cup grated)
Instructions:

Preheat the oven to 375° F.

Melt 3 tablespoons of the butter in a large Dutch oven or saucepot over medium heat. Add the garlic and red pepper flakes, steeping in the butter for about 1 minute, until the garlic is soft and fragrant. Remove from the heat and add the bread cubes to the pot, tossing to coat them in the garlic butter. Spread the butter-coated cubes across a baking sheet and transfer to the oven. Bake for 15 minutes, until the bread is very crisp. Remove from the oven and cool completely.

Put the onion and the milk in a medium saucepan over medium heat. Bring the milk to a bare simmer for 15-20 minutes, stirring occasionally to avoid scorching the bottom.

While the milk simmers, return the Dutch oven to the stove over medium heat. When the pot is hot again, add the bacon pieces and render until crispy. Remove the bacon with a slotted spoon and set aside with the cooling bread cubes. Add the apples to the hot fat in the pan, sautéing for 1-2 minutes, until the apples are just soft (not mushy). Remove the apples with a slotted spoon to a large mixing bowl. Add the vinegar and toss to coat.

Put the cooled bread cubes and bacon in a food processor and pulse several times to form bread crumbs.

Cook the macaroni to al dente, according to the package directions.

As the pasta cooks, melt the remaining 1/4 cup of butter in the Dutch oven over medium-high heat. Sprinkle the flour over the melted butter and whisk together, forming a thick paste, or a roux. Let the roux cook for a minute or so, until it begins to smell nutty. Strain the milk and discard the onion. Slowly add the hot milk to the roux, about 1/2-1 cup at a time, whisking well to avoid lumps. Continue incorporating the milk until a thick sauce forms. Bring to a boil and then reduce to a simmer for about 5 minutes. Reserve 1/2 cup of mozzarella and add the rest of the cheese to the sauce, stirring as it melts.

When the pasta is done, strain it and add it to the cheese sauce along with the apple mixture. Stir to combine all of the ingredients and pour into a 13×9-inch baking dish. Cover the macaroni and cheese with the bacon breadcrumbs and scatter the reserved 1/2 cup of mozzarella on top. Put the dish on a baking sheet and transfer to the oven. Broil the top until the breadcrumbs are golden and the cheese is bubbly.

(Serve immediately or hold in a 300° F oven for about 30 minutes).

Note: Love, love, loved this! When I finished the sauce and moved it to the baking dish, I was concerned that the cheese sauce was a little on the thin side. It thickened in the pan to a perfect consistency. Even better, the chilled leftovers set up so well that David suggested I make Fried Macaroni & Cheese, which is what we did with the leftovers. Come back tomorrow for the recipe!

Alton Brown’s Stovetop Mac & Cheese

Thursday, March 19th, 2009

I think we may have bought our last box of macaroni & cheese. I like Kraft Macaroni & Cheese in a pinch, and Velveeta is pretty good, occasionally. They aren’t as good as homemade, of course, but they’re also an entirely different animal than most homemade macaroni & cheese recipes. After all, when it comes to homemade mac & cheese, you’re usually talking about a rich, heavy dish, baked in a casserole, topped with bread crumbs. And there’s nothing wrong with that, except that that kind of macaroni & cheese is almost a meal in and of itself. Sometimes, you want macaroni & cheese to take it’s rightful place as a side dish.

Enter AB’s Stovetop Mac & Cheese. Alton Brown’s Macaroni & Cheese recipe is just as quick and easy as the box variety.True, there are a few more ingredients, but they’re actually ones that we always have on hand.

stovetop-mac-cheese

Alton Brown’s Stovetop Mac-n-Cheese

  • 1/2 pound elbow macaroni
  • 4 tablespoons butter
  • 2 eggs
  • 6 ounces evaporated milk
  • 1/2 teaspoon hot sauce
  • 1 teaspoon kosher salt
  • fresh ground black pepper
  • 3/4 teaspoon dry mustard
  • 10 ounces sharp cheddar, shredded

Directions

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Note: See? That’s it. Just like with the blue box, boil the pasta, add some stuff, and stir. The flavor, however, is much, much better than any boxed macaroni and cheese. It was rich and creamy and deliciously cheesy.