Tag: mac and cheese

7 Mac and Cheese Dishes to Satisfy Your Comfort Food Cravings

by in Recipes, October 22nd, 2016

Spicy Macaroni and Cheese
When you’re aiming for mac and cheese greatness, you’ve got your pick of melting cheeses. You can go all in on sharp white cheddar, enjoy some European flair with Roquefort and Gruyère or spice things up with pepper Jack — it’s all part of the fun of making this comfort food favorite. While we can’t tell you what your dream team of cheeses might end up being, we do know that you might have to taste test a few bowls to figure it out. To get you started on that delicious journey, here are some of our favorite recipes.

Spicy Macaroni and Cheese

Sunny Anderson’s recipe calls for a three-cheese blend of cheddar, Colby and pepper Jack, with the last cheese being essential (along with a bit of cayenne pepper) for the heat in the dish. On top of the cheese, this recipe amps up the crunch factor with a topping of homemade croutons.

Grown Up Mac and Cheese
Grown Up Mac and Cheese

Just saying “Gruyère” and “Roquefort” out loud might be enough to make you feel like your mac and cheese is a little more sophisticated. Fortunately, the flavors of the Swiss and French cheeses complement each other as well as the extra-sharp cheddar in Ina Garten’s recipe.

Mac 'N Cheese with Bacon and Cheese
Mac ‘N Cheese with Bacon and Cheese

Tyler Florence’s dish calls for one cheese and one cheese only: sharp white cheddar. And it gets the job done wonderfully. A thyme-and-garlic-infused milk goes into the cheese base, and a bacon mixture with onions, thyme and garlic tops the dish, both of them enhancing the depth of flavor in the dish.

White Mac 'n' Cheese
White Mac ‘n’ Cheese
Damaris Phillips’ recipe has a few fun substitutions — like almond milk instead of cow’s milk, and a coconut oil-based roux instead of a butter-based one — that give this mac and cheese layers of flavor on top of its blend of cream cheese, sharp white cheddar and white American cheese.

Creamy Stove-Top Mac and Cheese
Creamy Stove-Top Mac and Cheese

With cheddar and Colby Jack in its cheese base, Nancy Fuller’s mac and cheese has a familiar, stick-to-your-ribs level of comfort that will have you eating it straight out of the pot. Using four ounces of cream cheese gives it an extra-creamy texture.

Macaroni and Cheese

Inspired by her time in Venice, Giada De Laurentiis’ recipe goes all out on Italian cheeses, using a blend of sweet Fontina, mozzarella and finely grated Parmesan. Generous pours of whole milk and heavy cream give this roux-free dish its rich flavor.

Croque Monsieur Mac and Cheese
Croque Monsieur Mac and Cheese

Though the croque monsieur, a French ham-and-cheese sandwich, is in itself a melted cheese delight,
Food Network Magazine went one step further and turned it, bread and all, into mac and cheese. Along with a cheese blend of Gruyère and Parmesan, the other components of the French dish endure as a bread topping and as slices of ham between the layers of pasta.

POLL: How Do You Like Your Mac and Cheese?

by in Food Network Magazine, Polls, May 11th, 2016

Mac-and-Cheese-BowlWhen it comes to homemade mac and cheese, there are a lot of different preferences. Food Network Magazine wants to know how you like this classic comfort food. Tell us here.

Get the Recipe: Classic Baked Mac and Cheese from Food Network Magazine

Here’s How to Eat Mac and Cheese for Breakfast, Lunch and Dinner — Comfort Food Feast

by in Recipes, January 28th, 2016

Breakfast Macaroni and CheeseCooked on the stovetop and devoured as is, or doctored up with all kinds of additions and oftentimes baked to bubbling, crispy-on-top perfection, mac and cheese is a comfort food mainstay that both adults and kids can agree on with glee. It’s so beloved, in fact, that just about no one would argue about having it for breakfast, lunch and dinner. With recipes inspired by the morning meal, a salad favorite and more, you probably could do just that, without ever tiring of it.

Breakfast Macaroni and Cheese with Sausage and Hash Browns

If you’re asking us, this breakfast-inspired mac and cheese gives you all the excuse in the world to take it with a cup of coffee. It’s super-easy to make, with store-bought hash browns serving as a crispy, satisfying topping and morsels of savory breakfast sausage being scattered throughout the whole dish.

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Our Best Cheesy Baked Macs to Try Now

by in Recipes, January 12th, 2016

Staying in next weekend? There’s no better way to pass the time than dipping your fork into a bubbling scoop of baked mac and cheese. We’ve got just the recipes to keep your oven occupied, from ham and Fontina-laced mac to a smoky bacon rendition loaded with pepper Jack. With 5 stars and over 100 reviews, these six takes on the classic comfort dish will surely hit the spot.

Ina’s Mac and Cheese (pictured at top)
Ina Garten enhances mac and cheese by using Gruyère in addition to cheddar, the classic star. When selecting a cheddar, go for the extra-sharp variety — Gruyère’s bold, earthy flavor complements the creamy bite.

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Chefs’ Takes on the Gooiest Mac and Cheese Ever — Comfort Food Feast

by in Recipes, January 22nd, 2015

Macaroni and CheeseWhen you have a hankering for some serious comfort, a bowl of steamy macaroni and cheese is perhaps the only way to go. But before you put a from-the-box take on mac on the stove — or, dare we say, in the microwave — stir together a cheesy, comforting bowl of macaroni and cheese the from-scratch way. These mac and cheese recipes from your favorite Food Network chefs should help the cause.

The best things in life don’t need to be fiddled with, and Tyler Florence’s recipe for classic Macaroni and Cheese is creamy, dreamy proof. With elbow macaroni, grated cheddar, and a little depth from dry mustard and thyme, Tyler’s dish is a go-to recipe to have in your arsenal.

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On the Road: Best Mac and Cheese

by in Restaurants, February 23rd, 2014

On the Road: Mac and CheeseOoey, gooey and chock-full of melted cheeses, there’s just no dish that’s quite as comforting as macaroni and cheese during the cold winter season. The craving for a creamy bowl of mac can attack at any time, so if you find yourself on the road this month and need an instant cure, stop by one of these top spots for mac and cheese across the country. With options like old-fashioned baked casseroles and gourmet lobster mac on the menu, get ready to sink your spoon into some of the most-indulgent bowls around from these masters of macaroni.

Mad Donna’s — Nashville
With a full section of the menu devoted to Mad Macs, you know that this Music City joint must be serious about mac and cheese. There are six “mad” variations to choose from, but on Heat Seekers, Aarón Sánchez and Roger Mooking braved the most-intense mac of all, the blazing-hot habanero mac and cheese. Amplified by whole peppers and doubly spicy habanero powder, this menacing mac is topped with even more heat in the form of “hellfire crunch,” a mix of crumbled tortilla chips and habanero powder.

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1 Mac and Cheese Recipe, 7 Ways

by in Recipes, View All Posts, February 16th, 2014

Mac and cheese is a comfort food all-star, beloved by kids and adults alike. The chefs in Food Network Kitchen created a classic, crowd-pleasing stovetop recipe that hits the spot, but they didn’t stop there. They took that basic recipe and baked it up with add-ins like veggies and meats for more complete, satisfying meals. Read more

Mac and Cheese — Meatless Monday

by in Recipes, October 24th, 2011


The ultimate family-friendly feast, macaroni and cheese is a timeless dish that can feed a crowd. Ina Garten’s dressed-up version of this classic favorite features smooth and creamy Gruyere and extra-sharp cheddar cheeses and fresh tomato slices. Best of all, this easy weeknight pick bakes for just 30 minutes.

Serve Food Network Magazine’s Roasted Root Vegetables for a side of healthy, in-season eats.

Get the recipe: Ina’s Mac and Cheese

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

Off the Beaten Aisle: Sweet White Miso

by in Recipes, May 19th, 2011

miso mac and cheese
Fermented bean paste? Doesn’t exactly scream party in your mouth.

And yet we happily slurp it in that salty, savory soup doled out every time we sit down for sushi. That’s because miso really is a flavor bomb worth knowing.

So let’s start there. Miso is a broad term for pastes made from fermented cooked soybeans that are aged, sometimes for years.

Miso has origins in China, but is best known for its role in Japanese cooking, where it is used in soups, sauces, marinades, glazes and dressings.

There are many varieties of miso, which can vary widely in color and flavor intensity based on how long it is aged and which ingredients are added.

Sweet white miso, for example, is made from fermented soybeans and rice, then aged for just a few months. The result is a smooth paste with a sweet, salty, savory flavor and a light golden color.

Find out what you can make with sweet white miso »

“Real” Mac and Cheese

by in View All Posts, March 4th, 2009

On a recent snowy evening, the Croque Monsieur Mac and Cheese recipe from our Cheese Guide beckoned. Okay, confession time: My normal mac and cheese comes in a box with a packet of powdered cheese. But this recipe is the real deal – you make a creamy béchamel sauce, fold in two cheeses and the pasta, and then bake until it’s hot and bubbly. It’s deceptively simple and it tastes amazing!

So what the heck is a “Croque Monsieur?” I had to look it up. It’s a French ham and cheese sandwich that’s either toasted or dipped in egg and sautéed in butter. This mac and cheese is a playful twist, using the traditional Gruyere cheese and sliced ham. And, for my favorite part, a bread and egg mixture forms a savory bread-pudding-like crust over the top.

For a more calorie-conscious version of Mac and Cheese, check out Ellie’s made-over recipe, part of our Monthly Meal Makeover features. You can also find tips for slimming down this classic dish from HealthyEats.com. Or you can just do what I did: Serve the ooey-gooey full-fat version with a side salad.

Kirsten, Web Editor