Sharp Cheddar and Gruyere Mac and Cheese

I am notorious for throwing together a homemade mac and cheese with random cheese that I have on hand.  Some are winners and some are just okay.  This one is definitely one I will be making again.  I have used this same milk/butter/egg/flour combo a few times before.  I like it because it creates a great base for the cheese.  You can substitute other cheeses, but I like to make sure that at least one of them is on the stronger side.  I like cheese any cheese...YUM!

Ingredients:

• 1 1/2 Cups of Sharp Cheddar
• 1 1/2 Cups of Guyere
• 12 oz of Pasta cooked al dente (I used medium shells)
• 3 Tablespoons Butter
• 3 Tablespoons Flour
• 1 teaspoon Ground Mustard
• 1/4 Cup Heavy Cream
• 1 1/2 Cups Milk (I used 1%)
• 1 Egg
• Salt and Pepper to taste

While the water for the pasta is coming to a boil I shred the cheese and gather and measure my ingredients because this is one of those recipes that the last 5 minutes is when it all comes together and you can't be scrambling for things.  

Once the pasta is cooked and drained, set it aside.  In the pot you boiled the pasta in melt the butter.  Once the butter is melted whisk in the flour.  Whisk continuously over medium-low heat for about 3 minutes, don't let it burn.  Slowly add the milk, heavy cream, and ground mustard to the butter/flour mixture.  Continue whisking until sauce thickens.  This will take about 5 minutes.  Reduce heat to low.  The next step is a little (just a little) tricky.  Remove about 1/4 cup of the sauce mix.  Gradually whisk the sauce mix into the bowl with the beaten egg.  Make sure you do it slowly so that you don't cook the egg.  Pour the egg mixture into the sauce mixture, mix well.  Next, add the shredded cheese, salt, and pepper.  Mix until cheese is melted.  Last add the cooked macaroni and stir.

Super Shells and Cheese

I have seen a recipe floating around Pinterest for Macaroni and Cheese that you cook the pasta in milk instead of boiling it in water.  And of course do you think I could find it when I was looking for it...NOPE!  I am pretty sure that I pinned it at one point, but I have thousands of pins and not a lot of time. I decided to wing it and it turned out pretty darn good!  This dish tastes like baked mac and cheese because it is thick and dense, but you don't have to spend the time baking it.  I served this with Kickin' Baked Chicken and Zucchini Fritters.  

Ingredients:

• 1 Cup Shredded Monterey Jack Cheese 
• 1 Cup Shredded Sharp Cheddar
• 2 Tablespoons Mascarpone
• 3 Cups Uncooked Small Shell Macaroni
• 3 3/4 Cups Skim Milk
• 1/4 teaspoon Dry Mustard
• 1 teaspoon Salt (you might want more)

In a large sauce pan combine milk and pasta and bring to a simmer.  Reduce heat to low and continue to cook for about 15 minutes or until pasta is cooked tender.  

Add in cheese, salt, dry mustard, and cayenne pepper.  Stir.  Cover and let sit for 2 minutes.  Remove lid and stir again.

I think that it will be best when eaten fresh, but I plan on eating some of the leftover tomorrow so I will let you know how that is too.

Ritzy Buffalo Chicken Mac and Cheese

We spend most weekends in the fall watching football so we eat our fair share of chicken wings. Now that football season is officially over our family was in need of a chicken wing fix. This variation on macaroni and cheese was the perfect solution.

Ingredients
3/4 cup (divided) Shredded Monterrey Jack Cheese
2/3 cup (divided) Shredded Cheddar Cheese
4 tablespoons Butter
Salt and Pepper to taste
1 1/2 cups of Milk
1 tablespoon flour
Ritz Crackers(about 12)
2 Chicken Breasts cooked and either cubed or shredded
1 lb box of Medium Shell Pasta
1/3 cup Buffalo Wing Sauce (I use Buffalo Wild Wings Mild Sauce)
Ranch Dressing

Directions:
Start by cooking pasta following directions on box. While pasta is cooking begin the cheese sauce. First melt 4 tablespoons of butter in medium sauce pot. Once butter is melted whisk in 1 tablespoon of butter to form a roux. Cook 1-2 minutes. Turn heat down to low as you add in the milk. Once the mixture begins to thicken a bit add in 1/2 cup of Monerrey Jack and 1/3 cup of Cheddar. Continue stirring until cheeses are melted and mixture is nice and smooth.
Next stir in the 1/3 cup of Wing sauce. When pasta is done, drain and return it to the pot and stir in chicken and sauce. Lightly grease a 9X13 baking dish and pour in macaroni and cheese. For the topping- crush up about a 10-12 Ritz Crackers and sprinkle on top. Top with remaider of shredded Cheddar and Monterrey Jack. Bake 20-25 minutes at 375.
You can drizzle the macaroni and cheese with a little more wing sauce and a little ranch dressing. I served this with carrots and celery and blue cheese dressing. DELICIOUS!

This recipe was featured in Two Magical Moms March Menu Madness and our Appetizing April Menu.  Check out the menus and try out some of our other YUMMY recipes!