Making the 'World's Best Mac and Cheese' at Home Is Easier Than You Think

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Many people's experience cooking mac and cheese is limited to pasta from a box and cheese powder from the enclosed packet. But settling for the pre-packaged stuff isn't the only way to enjoy crave-worthy mac and cheese at home. This recipe shared on Martha Stewart's website proves that you don't need a culinary degree to make some of the best mac and cheese of your life.

This recipe was originally published in Kurt Beecher Dammeier's cookbook Pure Flavor. To start cooking it, you'll need 1/4 cup of grated Gruyere cheese, 1/4 cup of grated cheddar, 1/4 to 1/2 teaspoon of chipotle-chile powder, butter or oil for greasing the baking dish, 6 ounces of the short pasta of your choice, and 2 cups of Beecher's Flagship Cheese Sauce. The recipe for the cheese sauce includes jack and cheddar, bringing the cheese total up to three. It also provides the mac and cheese with its all-important creaminess.

Once your ingredients are assembled, grease an 8-inch baking dish, preheat your oven to 350°F, and bring a large pot of salted water to a boil. Add the pasta and take it off the heat about two minutes sooner than the recommended cooking time. Strain the pasta, rinse under cold water, and strain out any excess water.

When the pasta is cool, stir it with the cheese sauce and add it to the baking dish. Top it with the grated cheeses and chile powder and bake uncovered for about 20 minutes. Once the top has browned slightly, pull it out of the oven and allow it to sit for about five minutes before digging in.

If you're teaching yourself how to cook at home, memorizing a few super-simple staple recipes is a good place to start. After mastering mac, try this pasta sauce recipe from Italian cooking icon Marcella Hazan that takes only three ingredients and less than an hour to make.

[h/t Martha Stewart]

3 Delicious Mac and Cheese Dishes You Need to Try

A mac and cheese burger
A mac and cheese burger
Mental Floss Video

Is there a more comforting comfort food than macaroni and cheese? If you love mac and cheese—and wish you could include it in every meal—these recipes are for you. Chef Frank Proto, Director of Culinary Operations at the Institute of Culinary Education, has cooked up three creative recipes that use macaroni and cheese as their main ingredient. For a cheesier cookout, try Chef Frank’s fried mac and cheese burger buns; for more upscale dinners, try the mac and cheese stuffed peppers; and for a perfect party appetizer, we recommend the bacon-wrapped mac and cheese. These recipes transform the classic comfort food in surprising ways—and they’re perfect for revitalizing leftover mac and cheese.

Chef Frank's Classic Mac & Cheese Recipe

Ingredients:

1 Box Elbow Pasta
4 ounces (8 tablespoons) butter
3-4 tablespoons flour
4-5 cups milk
1 clove garlic, crushed
1 pound American cheese
1 pound cheddar cheese, shredded
Salt and black pepper, to taste

Instructions:

  1. Cook elbow pasta to desired doneness.
  2. Heat butter in a sauce pot over medium heat.  Add the flour until you get a wet sand consistency. 
  3. Cook over low for 3-4 minutes stirring frequently. 
  4. Add the milk and the garlic and let come to a simmer. 
  5. Lower the heart and let cook for 15-20 minutes.
  6. Add the both cheeses and whisk until combined.
  7. Add the cooked pasta and coat well. 

Mac & Cheese Burger Buns Recipe

Ingredients:

Macaroni and Cheese
2 Eggs
1 Cup Flour
1 Cup Bread Crumbs
Burger Patty
Lettuce
Tomatoes
Condiments (ketchup or mustard)
Vegetable Oil

Instructions:

  1. Refrigerate mac & cheese for two hours.
  2. Use a ramekin or a cup to cut out burger bun shape.
  3. Add flour, egg (beaten), and breadcrumbs to separate bowls.
  4. Dip mac and cheese buns in flour, egg, and breadcrumbs consecutively, covering on both sides.
  5. Turn stove on medium high heat and add oil to pan.
  6. Fry mac and cheese buns until golden brown on both sides (about 30 seconds to a minute).
  7. In a separate pan on medium high heat, grill burger patty until it reaches desired doneness.
  8. Build your burger: Add burger patty, lettuce, tomatoes, and your favorite condiments to your mac and cheese burger patties, then dig in!

Bacon-Wrapped Mac and Cheese Recipe

Bacon wrapped macaroni and cheese.

Ingredients:

Macaroni and Cheese
Bacon
Bread Crumbs

Instructions:

  1. Preheat oven to 350.
  2. In a pan with oil, cook bacon until cooked through but not yet crisp.
  3. Grab a muffin or cupcake tin. Line tin with bacon, using one piece per cup.
  4. Pour mac & cheese into tin.
  5. Sprinkle breadcrumbs on top.
  6. Bake bacon-wrapped mac & cheese in oven for 10-15 minutes or until bacon is crispy.
  7. Let bacon-wrapped mac & cheese cool before removing from tin.
  8. Carefully remove each piece of bacon-wrapped mac & cheese from tin, using a knife to separate any stuck edges.

Mac and Cheese Stuffed Peppers Recipe

Macaroni and cheese stuffed peppers.

Ingredients:

Macaroni and Cheese
Cooked chorizo
3 Bell Peppers
Bread Crumbs
Shredded cheddar cheese

Instructions:

  1. Preheat oven to 350.
  2. Add cooked chorizo to macaroni and cheese, stirring in with sauce.
  3. Cut tops off of bell peppers and remove seeds.
  4. If bell peppers cannot stand upright on their own, slice bottom to level.
  5. Pour macaroni and cheese into bell peppers.
  6. Top with bread crumbs and shredded cheese.
  7. Place on baking sheet and bake in oven for 10-15 minutes until peppers are soft.
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Cheese Made from Celebrities' Microbes Is On View at London’s Victoria & Albert Museum

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iStock/bhofack2

London's Victoria & Albert Museum is home to such artifacts as ancient Chinese ceramics, notebooks belonging to Leonardo da Vinci, and Alexander McQueen's evening dresses—all objects you might expect to see in a world-famous museum. However, the cultural significance of the selection of cheeses now on display at the museum is less obvious. The edible items, part of a new exhibition called FOOD: Bigger than the Plate, were cultured from human bacteria swabbed from celebrities.

Though most diners may prefer not to think about it, bacteria is an essential ingredient in many popular foods. Beer, bread, chocolate, and cheese all depend on microbes for their signature flavors. Scientists took this ick factor one step further by sourcing bacteria from the human body to make cheese for the new exhibit.

Smell researcher Sissel Tolaas and biologist/artist Christina Agapakis first conceived their human bacteria cheese project, titled Selfmade, in 2013. When a chef and team of scientists recreated it for the Victoria & Albert Museum, they found famous figures to donate their germs. Blur bassist Alex James, chef Heston Blumenthal, rapper Professor Green, Madness frontman Suggs, and The Great British Baking Show contestant Ruby Tandoh all signed up for the project.

A display of the human-microbe cheese at Victoria & Albert museum
The Victoria & Albert Museum

Once the celebrities' noses, armpits, and belly buttons were swabbed, their microbiome samples were used to separate milk into curds and whey. The curds were then pressed into a variety of cheeses: James's swab was used to make Cheshire cheese; Blumenthal's, comté; Professor Green's, mozzarella; Suggs's, cheddar; Tandoh's, stilton.

The cheeses are being sequenced in the lab to determine if they're safe for human consumption. But even if they don't contain any harmful bacteria, they won't be served on anyone's cheese plates. Instead. they're being kept in a refrigerated display at the Victoria & Albert Museum.

Museum-goers can catch the cheeses and the rest of the items spotlighted in FOOD: Bigger Than the Plate from now through October 20, 2019.

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