Michael Symons Macaroni And Cheese Recipes

MAC AND "CHEESE"

Steps:

• Preheat the oven to 475 degrees F.
• Bring a large pot of water to a boil. Season generously with salt. Add the pasta and cook for 3 minutes less than the package instructions. Drain and set aside.
• Meanwhile, heat a large pan over medium heat and add the oil. When hot, add the cauliflower and onions and saute until starting to soften, 3 to 5 minutes. Add the garlic and cook for another minute. Add the water or stock, bring to a simmer and simmer until everything is soft, about 3 minutes. Add the nutmeg. Check the seasoning and add salt and pepper to taste. Remove from the heat and let cool slightly. Transfer to a blender and puree until smooth.
• Toss the pasta with the puree in a medium bowl. Transfer to a baking dish and top with the breadcrumbs, herbs and dairy-free Parmesan. Bake until warmed through and the breadcrumbs are toasted, 3 to 5 minutes.

SMOKY MAC AND CHEESE

Steps:

• Heat a large pot of salted water to a boil. Cook the pasta according to package directions for al dente, then drain and set aside.
• Set up your grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat a deep 12-inch cast-iron skillet over direct heat.
• Combine the cream, paprika, cayenne and hot sauce if using in the skillet. Season with salt and pepper. Bring to a simmer and simmer until the cream mixture is reduced by half and thickened, about 5 minutes. Whisk in the cream cheese and Gouda until fully melted. Stir in the ham and cooked pasta and continue to mix until fully combined.
• Stir together the panko, pecorino and scallions if using in a medium bowl. Sprinkle the panko mixture evenly over the mac and cheese. Move the skillet to indirect heat, cover the grill and cook until golden brown and bubbly, about 5 minutes.
• (Alternatively, you can make the mac and cheese in a 12-inch cast-iron skillet on a stovetop over medium-high heat, then top with the panko mixture and bake in a 400 degrees F oven for 10 minutes.)

MICHAEL SYMON'S MACARONI AND CHEESE

Steps:

• Season chicken breasts with paprika salt and pepper and set aside. Heat olive oil in large sauté pan and place chicken in it browning on both sides. Place in 400-degree oven for 8 to 10 minutes. Remove from oven and let cool then dice into large pieces. Heat cream in large saucepan, add herbs, salt, and pepper and reduce by half. Add the cooked rigatoni, cheese and cooked chicken and simmer for 2 minutes. Remove from heat and serve.

BAKED MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees F.
• In a medium saucepan, melt butter, add onion and garlic and sweat over medium heat for 3 minutes with a pinch of salt until vegetables are translucent and aromatic. Add flour and stir with wooden spoon until the flour is completely incorporated with the vegetables, cooking for about 2 minutes. Add the chicken stock 1/3 cup at a time, stirring vigorously to ensure no lumps form. Bring to boil and reduce to medium-low heat and simmer for 40 minutes. Remove pan from heat and whisk in the half-and-half, Cheddar, mascarpone, and egg. Toss sauce with macaroni and place in a 2-quart casserole pan. Mix bread crumbs and parsley in a small mixing bowl and sprinkle on top of pasta. Bake at 350 for 15 minutes, or until bread crumbs are golden brown.

MICHAEL JORDON'S MACARONI & CHEESE

Steps:

• Preheat oven to 400 degrees.
• Cook macaroni according to package directions.
• Drain, rinse with cold water and set aside. Blond roux: Melt 1 stick of butter in small saucepan.
• Add 3/4 cup of flour.
• Blend well.
• Cook while stirring constantly, about 3-5 minutes, until flour and butter are well blended and start to dry slightly.
• Reserve for cheese sauce. Cheese sauce: In a large sauce pan, bring milk to simmer over medium heat. Whisk in 1/2 cup of the roux.
• Continue to whisk over heat until smooth and sauce begins to thicken, about 10 minutes.
• Saute diced onion in oil over medium heat until soft. Add onion to roux.
• Next add Worcestershire sauce, Dijon mustard, salt and pepper.
• Whisk to incorporate all ingredients.
• Begin to add cheddar cheese, gradually, in small amounts.
• Whisk constantly to help dissolve. Add remaining cheddar, the Gorgonzola and 3/4 cup of Parmesan.
• Whisk until smooth.
• Mix cheese sauce with cooked macaroni.
• Place in a large buttered oven-proof dish.
• Top with bread crumbs and remaining 1 cup of Parmesan cheese. Bake for about 10 minutes or until hot. To brown, place under the broiler until top is evenly browned; watch carefully.
• Note: The recipe says "8 servings", however it seems more like twelve or more.