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From unloved pantry stalwart to gourmet pub favorite, mac 'n' cheese continues to reinvent itself.
Mac and Cheese Pasotto
1 1/2 tablespoon butter
1 shallot, minced
1 slice bacon, sliced into 1-inch squares
1 cup small elbow pasta
1 cup chicken stock
1 cup yellow cheddar cheese, grated
1 tablespoon cream
1 tablespoon chives, minced
Heat a pan over medium-high heat.
Add 1 tablespoon butter and the shallots. Sauté until fragrant. Add
Elbow pasta and the chicken stock; cover. Toss or stir every 2 minutes for
8 minutes. Remove top and allow stock to reduce.
When the stock is evaporated, check the doneness of the pasta. If it
Needs to cook longer, add some warm water or more stock.
Once the pasta is fully cooked, add the shredded cheddar and fontina.
Once the cheese is melted and incorporated, add 1/2 tablespoon butter and
The cream to finish. Top with chives.
Mac and Cheese Casserole
1 pound elbow pasta
3 tablespoons butter + extra for greasing the baking dish
3 tablespoons flour
3-4 cups whole milk
2 cups shredded white cheddar cheese
1 cup shredded fontina
1/4 cup grated Parmigiano
1 tablespoon granulated garlic
2 teaspoons mustard powder
2 tablespoons sweet paprika
1 cup panko
Cook the pasta in a pot of boiling water until al dente. Drain, then
Place in a buttered baking dish.
In a sauté pan over medium heat, melt the butter, and add in the flour
While whisking to make a roux. Slowly add the milk while stirring to make a
Béchamel. When consistent, add the cheeses slowly, making sure to allow
Each to melt in a homogenous manner. Mix in the granulated garlic, mustard
Powder and paprika.
Add the cheese sauce to the baking tray with the pasta and mix well. Add
Salt and black pepper to taste; cover the top in panko.
Bake at 350°F for 30 minutes.
If you're an insane person, add truffle oil before serving.
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