Macaroni and Cheese with Crunchy Bacon Topping

I’ve been making more of an effort to cook out of my cookbooks lately. I have a tendency to get overwhelmed by my Pinterest boards and my blog reader and the various cooking newsletters I get in my e-mail box; there are so many delicious recipes all over the place, I just have no idea where to begin. So I’ve been turning to my collection of cookbooks more and more. Not only do I have a decidedly enormous number of them that I really should use, but it’s also therapeutic for me to sit and flip through a cookbook, turning down the corners of the pages that have recipes I want to try.

For my birthday one year, my mother-in-law got me one of Food & Wine’s editions of the Best of the Best Cookbook Recipes, and one recent weekend afternoon I pulled that one off the shelf. Contained within it, unbeknownst to me at the time, was my new favorite macaroni and cheese recipe.

It’s a recipe from Pat and Gina Neely, and it’s amazing. The cheese sauce is composed of sharp white cheddar and Romano, and the pasta is topped with a crunchy, salty layer of potato chips and bacon. Yes, potato chips! And bacon. Brilliant, right? The sauce gets depth and spice from Worcestershire and hot sauce, and the crunchy topping is the perfect counterpoint to the creaminess. I used a fun shape of pasta called trottore (which my boys said reminded them of their toy spiral race track), but any hollow pasta would work for this. Rest assured, this recipe will become a staple in my home.

Macaroni and Cheese with Crunchy Bacon Topping
recipe originally from Down Home with the Neelys, found in Food & Wine’s Best of the Best Cookbook Recipes, Vol. 13

For the macaroni and cheese:

6 tablespoons butter, plus more for greasing
1 pound hollow pasta (cavatappi, elbows, trottore)
1/2 cup all-purpose flour
3 cups whole milk, warmed
1 cup chicken stock, warmed
1 teaspoon dry mustard powder
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
Pinch freshly grated nutmeg
Dash hot sauce
Dash Worcestershire sauce
4 cups sharp white cheddar cheese, grated, divided
1 3/4 cups grated Pecorino Romano cheese, divided

For the topping:

1 1/2 cups crushed potato chips
5 slices crisp-cooked bacon, crumbled
3 tablespoons chopped fresh flat-leaf parsley

1. Preheat the oven to 375 degrees. Butter a 3-quart casserole dish. Bring a large pot of salted water to a boil and cook the pasta to al dente.

2. Meanwhile, melt the butter in a large saucepan over medium heat. Add the flour and cook, stirring, for 1 minute. Whisk in the warmed milk and chicken stock, and bring to a simmer, whisking constantly.

3. Stir the dry mustard, salt, black pepper, cayenne, nutmeg, hot sauce, and Worcesterhire sauce into the thickened mixture. Stir in 3 cups of the cheddar and 1 1/4 cups of the Pecorino Romano until the cheeses melt.

4. Add the cooked pasta to the cheese sauce and stir gently to combine. Pour the mixture into the prepared casserole dish.

5. To make the topping, combine the potato chips, remaining 1/2 cup of Pecorino Romano, crumbled bacon, parsley, and the remaining 1 cup of cheddar cheese in a large bowl. Sprinkle the crumb mixture on top of the macaroni and cheese and back for 35 minutes. For an even crunchier topping, finish under the broiler for 3 minutes until golden brown and crisp. Remove from the oven and cool 5 minutes before serving.

Italian Macaroni and Cheese

When I was putting together our meal plan a couple of weeks ago, I asked the guys in my life for a little help, since I was feeling uninspired (and, also, way too busy to put a lot of time into the menu). Both of my boys requested mac and cheese, and while I knew they’d be perfectly content with the boxed stuff, I thought I was high time I created a new mac and cheese recipe. It’s been awhile since I did that.

Slowly, it started coming together in my mind.

Roasted tomatoes.

Salami.

Pesto.

An Italian version of macaroni and cheese, which just may be one of the best recipes I’ve created yet.

We all absolutely loved this version of mac and cheese. With all of the additions listed above, plus a little bit of wine in the cheese sauce, it was so luxurious and special – a creamy, cheesy, flavorful delight. Use whatever Italian meat you’d like for this recipe; sausage, pepperoni, pancetta, or prosciutto would all be absolutely delicious in this. I just made this on Sunday night, and I’m already sharing it with you – which should tell you a little something about just how delicious it really is.

Italian Macaroni and Cheese

12 ounces whole wheat penne pasta

1 pint cherry tomatoes

1 tablespoon olive oil

1 tablespoon balsamic vinegar

Salt and pepper

4 tablespoons butter

1 onion, chopped

4 ounces Genoa salami, chopped

3 cloves garlic, minced

1/4 cup flour

1/2 cup white wine

1/2 cup chicken stock

2 cups milk

2 cups shredded Italian cheese blend

1/4 cup prepared pesto

1. Cook penne in boiling salted water according to package directions; drain.

2. Meanwhile, preheat the oven to 400 degrees. Place tomatoes on a foil lined baking sheet. Drizzle with olive oil, balsamic vinegar, and salt and pepper. Cook until tomatoes are bursting, about 15 minutes.

3. While tomatoes are roasting, melt the butter in a large saucepan over medium heat. Add onion and salami and cook until onion is softened. Add garlic; cook and stir for 1 minute. Add flour and stir until the ingredients are coated and the mixture is bubbling, about 1 additional minute.

4. Stir in wine and cook until reduced. Stir in chicken stock and milk. Heat to boiling, then reduce heat. Stir in cheese until melted, then add the pesto. Season with salt and pepper to taste.

5. Combine penne, roasted tomatoes, and cheese sauce. Serve immediately.

Roasted Garlic Macaroni and Cheese

When it comes to garlic, I’m pretty sure my devotion rivals that of Rachael Ray. Well, I maybe don’t love it quite as much as she does, considering that I watched an episode of her show recently when she talked about buying it by the half-bushel...but still. I love garlic, and put it in practically everything I make.

When raw, garlic is so sharp and pungent, but something magical happens to it when you roast it. Seriously, if you’ve never roasted garlic...WHY NOT? Go do it RIGHT NOW. It turns into this caramelized, soft, sweet, toasty sort of thing that is definitely one of the most delicious things on the planet.

When I saw this recipe on Annie’s blog, inspired by a garlic cheddar cheese she bought in Vermont, I knew I would be making it. I’ve since made it three or four times, and it is definitely a family favorite. Since I can’t just up and travel to Vermont for some garlic cheddar cheese, I use sharp white cheddar for this, which I think offsets the smooth and mellow flavor of the roasted garlic perfectly. The Boursin makes this so creamy and highlights the garlic flavor even more. Annie bakes her version, but I just make it on the stovetop to keep it really creamy. Even though this recipe is for an entire pound of pasta, I’m not ashamed to admit that we rarely have leftovers of this in my house.

Roasted Garlic Macaroni and Cheese
adapted from Annie’s Eats

1 head garlic
1 tablespoon olive oil
12-16 ounces penne rigate
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk
8 ounces white cheddar cheese, shredded
1 container (usually 5 to 6 ounces) Boursin (garlic and herb spreadable cheese)
Salt and pepper

1. To roast the garlic, preheat the oven to 350 degrees. Remove most of the outer paper skins from the head of garlic, leaving it intact. Slice off the top portion of the head so that all of the cloves are exposed at the top, but the head is still intact. Drizzle with olive oil and sprinkle with salt and pepper. Place the head of garlic on a piece of foil and loosely fold the foil up around the head of garlic to create a foil packet. Bake for 45 to 60 minutes, or until the cloves are easily squeezed from the skins. Squeeze all of the garlic out of the skins and smash with a fork to make a paste.

2. Bring a large pot of salted water to boil. Cook the pasta to al dente according to the package directions. Drain in a colander. Return the pasta to the pot and set aside.

3. Meanwhile, in a medium saucepan, melt the butter over medium-high heat. Whisk in the flour and the roasted garlic paste and cook, stirring constantly, until light golden, about 2 minutes. Whisk in the milk. Cook, stirring occasionally, until the sauce comes to a low boil and thickens noticeably. Remove the pan from the heat and stir in the cheddar and Boursin. Whisk until the cheese is completely melted.

4. Add cheese sauce to reserved pasta and stir to combine. Season with salt and pepper to taste. Serve immediately.

Butternut Squash Macaroni and Cheese

I’m really excited to have partnered with Melissa of the beautiful blog Rooms to share this recipe. She’s created a new series called Great FOOD and a Beautiful ROOM on her site, and I was so honored when she asked me to contribute a recipe for this feature! Here’s how it worked: I supplied the recipe, and she created a “recipe” for a room to go with the food. Sounds cool, right?

I chose this butternut squash macaroni and cheese to share because its color is so warm and its flavor is so inviting. My family loves butternut squash, so I’ve been cooking with it a lot this fall, and I made this specifically with my boys in mind. Macaroni and cheese is one of their favorite foods, so why not bump up the nutritional value with some delicious butternut squash puree? This was a huge hit with them. (And even if your kids don’t like butternut squash, you can totally hide it from him. It’s exactly the same color as plain old macaroni and cheese!)

If you’re looking for an interesting dish to add to your Thanksgiving table, I think this one would be perfect. And wait until you see the room that Melissa created to go with this recipe. Go check it out. It’s gorgeous and I want to live there! Thanks for such a fun opportunity, Melissa!

Butternut Squash Macaroni and Cheese

1 butternut squash
1 8-ounce package cream cheese, softened
2 cups milk
2 cups shredded sharp cheddar cheese
Salt and pepper to taste
1 pound macaroni pasta
2 tablespoons butter
1 cup plain breadcrumbs
1/2 teaspoon ground sage
1 teaspoon fresh thyme leaves

1. Preheat oven to 400 degrees. Cut butternut squash in half lengthwise, remove seeds, and place face-down in a large roasting pan. Add about 1 inch of water. Cook for 40 to 50 minutes, or until squash is tender. Don’t turn off the oven.

2. While the squash is still warm, remove from peel and place in a blender. Add cream cheese and puree until mixture is smooth.

3. Cook pasta to al dente according to directions on package in boiling salted water; drain.

4. Meanwhile, heat milk in a large saucepan over medium heat until simmering. Stir in butternut squash/cream cheese mixture and shredded cheddar. Taste for seasoning and add salt and pepper to taste.

5. Add cheese sauce to pasta. Pour into a 9 x 13-inch casserole dish.

6. In a small bowl, combine breadcrumbs, sage, and thyme leaves; stir in butter. Sprinkle evenly over macaroni and cheese.

7. Bake for 10 to 15 minutes or until breadcrumb topping is browned. Serve immediately.

Buttermilk Macaroni and Cheese

Raise your hand if you’re hosting Thanksgiving this year. Those of you that are: WOW, is all I can say. Hosting Thanksgiving is something I’ve never done (at least not yet), and it is something that strikes fear into my heart at the same time that it makes the planner and cook in me extremely excited. So, if you’re hosting: Good luck, and also, I’m totally jealous of you.

Every year I make sweet potato casserole and cranberry butter for our Thanksgiving dinner with Joe’s family. For my family’s dinner (which we don’t get to until dessert), I make a couple of pies. (I think I’m doing pecan and maple cream this year, but I haven’t finalized that yet.) This year, I’ll be making a third contribution to our dinner with Joe’s family: this incredible macaroni and cheese.

Do you have a go-to mac and cheese recipe? Mine has always been Betty Crocker’s version (posted here; please ignore the photo), but this buttermilk-based version has officially replaced it. My whole family loved this mac and cheese so much that we all had seconds (and Joe had thirds). Thankfully, this recipe makes enough to feed an army, so there were plenty of leftovers to send for lunch with the boys (as Andrew requested: “Can I have this tomorrow for lunch? It’s DEWICIOUS!”). I loved the tang from the buttermilk, and the eggs in the recipe (there are six of them!) made it so rich and gave it such a wonderful, custard-like texture. If you like custardy mac and cheeses, this recipe is definitely for you. It’s creamy, cheesy, tangy perfection, and definitely worthy of gracing your Thanksgiving table – or ANY table!

Buttermilk Macaroni and Cheese
adapted from Taste of Home

6 eggs
2 cups shredded sharp cheddar cheese
1 cup shredded colby cheese
2 cups buttermilk
1/2 cup milk
1/2 cup butter, melted
1 teaspoon salt
1/4 to 1/2 teaspoon pepper
8 ounces elbow macaroni, cooked according to package directions and drained

1. Preheat oven to 350 degrees.

2. In a large bowl, beat the eggs. Stir in the cheese, buttermilk, butter, salt and pepper. Add macaroni; toss to coat.

3. Pour into a greased 13 x 9-inch baking dish. Bake, uncovered, for 45 to 50 minutes or until a knife inserted near the middle comes out clean.

Bistro Macaroni and Cheese

I’m going to apologize right off the bat for posting this recipe. It’s luxurious and decadent and not the least bit healthy. But this dressed-up version of mac and cheese is also such a delicious indulgence that I just can’t keep myself from sharing it with you. So I’m sorry for posting it in all its lavish, calorie-laden glory, because I know you’re going to want to make it immediately.

The sauce for this mac and cheese is made up of cream and spreadable garlic and herb cheese, and that’s just about it. It’s loaded with flavor and has such a silky, rich texture. The original recipe called for an entire quart of cream, but I cut the amount by half, and I found that amount to be plenty. Add in some bacon and some chicken flavored simply with salt, pepper, and rosemary, and the end product is nothing short of perfection.

Bistro Macaroni and Cheese
adapted from the Los Angeles Times

1 16-ounce box pasta (I used shells)
1 medium onion, finely diced
2 tablespoons butter
1 pint heavy cream
1 6.5-ounce container garlic and herb spreadable cheese
4 strips of bacon, diced
2 boneless skinless chicken breasts
Salt and pepper to taste
2 teaspoons chopped fresh rosemary

1. In a large pot of salted, boiling water, cook the pasta to al dente according to the package instructions, about 10 minutes. Drain and set aside.

2. Heat a medium, heavy-bottom pot over medium heat until hot. Saute the onions in the butter until softened, then add the heavy cream. Reduce the heat to a gentle simmer and reduce by a third, 8 to 10 minutes.

3. Whisk in the cheese until melted and incorporated, then stir in the pasta. Remove from heat and reserve the macaroni and cheese, still in the pan, in a warm place.

4. While the pasta is cooking, fry the bacon in a large skillet until crisp; remove to paper towels to drain. Season the chicken breasts with salt, pepper, and rosemary. Cook in the reserved bacon grease until the juices run clear and chicken is crispy. Remove from heat and let rest, then slice into strips.

5. Stir the chicken into the macaroni, then stir in the bacon, tossing to coat. Reserve some chicken strips for the top of each serving, if desired (I added some chicken strips back into the bacon grease to make them really crispy for added texture). Serve immediately.

Spicy Sausage Macaroni and Cheese

I just finished reading a book that takes place in post-zombie-apocalypse society. In the book, any living creature over 40 pounds is subject to zombification. (I promise, I have a food-related point, stick with me.) In one part of the book, the main character eats soy bacon. In another, he eats soy sausage. And you guys, I don’t know if I’ve ever been more thankful to live in a world where zombies don’t exist*, because I don’t know what I would do if I wasn’t able to eat pork. No bacon? No sausage? Oh my goodness...Feed me to the living dead!

But since we’re talking about the real world, I’m thankful to have available to me the perfection that is spicy sausage. One day I was randomly thinking about food (which I do a lot), and thought about how delicious spicy sausage would be in mac and cheese. And since I love the flavor combination of sausage and tomatoes, I decided I’d add some of those in there too. The result was creamy, cheesy, spicy perfection.

I chose to leave the flavoring of this mac and cheese pretty simple, but you could jazz it up lots of different ways. Add cumin and chili powder to give it a Mexican spin, or garlic and Italian seasoning to make it taste more Italian in nature. The possibilities are limitless, and when you’re starting with a base as delicious as this mac and cheese, there’s no way you can go wrong.

Spicy Sausage Macaroni and Cheese

1 pound macaroni or other short pasta
1 pound spicy sausage
1 8-ounce package cream cheese
2 cups milk
Salt and pepper to taste
1 teaspoon ground mustard
2 cups shredded cheddar cheese
1 pint cherry tomatoes, halved

1. Cook pasta in boiling salted water according to package directions; drain.

2. Meanwhile, in a large skillet over medium-high heat, cook sausage until no longer pink. Set aside on paper towels to drain.

3. Heat cream cheese and milk in a medium saucepan until smooth and slightly thickened. Season with ground mustard and salt and pepper to taste. Stir in cheddar cheese until melted.

4. Combine pasta, sausage, cherry tomatoes, and cheese sauce. Serve immediately.

*yet...

Creamy Stovetop Macaroni and Cheese

I’ll be the first to admit that I love me some Velveeta. It’s great in casseroles and dips and, of course, macaroni and cheese. It just has that creamy texture that no other cheese can match…that is, until now. This recipe for macaroni and cheese tastes even better than a version made with Velveeta, and it’s every bit as creamy. When I saw the rave reviews that Jessica gave it, I knew I had to try it. She’s from Ohio; I trust her judgment completely! ;)

I’d honestly never seen a version of mac and cheese made like this before. And I’ve made lots of mac and cheese. It’s made with two eggs (think carbonara, but minus the bacon, although bacon would be delicious in this), which, in combination with evaporated milk, serve to give it that super creamy, luxurious, silky texture. This comes together very quickly, and you won’t believe how delicious it is.

One word of warning: The longer you let this sit, the less creamy it’ll become. So serve it immediately. Once you make it, you’ll want to eat it once a week (or even more often, in my case).

Creamy Stovetop Macaroni and Cheese
adapted from Sunny Side Up in San Diego

16 ounces cavatappi or other short pasta
2 tablespoons butter
12-ounce can evaporated milk
2 eggs, beaten
1 teaspoon dry mustard powder
1/4 teaspoon black pepper
2 cups freshly grated cheddar cheese
Salt to taste

1. Boil pasta 1 to 2 minutes short of the suggested time on the box. In the meantime, combine the evaporated milk, eggs, mustard powder, and pepper in a large measuring cup and whisk together.

2. Drain the pasta in a colander and then return it right back to the hot pan. Reduce heat to low. Add the butter and stir until melted.

3. Carefully add the egg mixture to the pan, stirring constantly to avoid making scrambled eggs. Stir for 3 to 4 minutes or until it starts to thicken. Add the cheese in 4 to 5 increments, making sure that each addition is completely melted before adding the next. Taste for seasoning and add salt to taste. Serve immediately.

Saturdays with Rachael Ray: Mac and Cheese Suiza

This mac and cheese can really be described in one word: YUM. It. is. delicious. It takes all the flavors of enchiladas suizas and combines them with macaroni and cheese. Rachael Ray really is the master of dishes that combine two well-loved meals into one, but she’s outdone herself this time. This macaroni and cheese skyrocketed right to the top of my favorites list – and you know I’ve tried quite a few versions.

Joe liked this too, although not quite as much as I did. He said it wasn’t “cheesy enough.” This sort of boggled my mind, actually, considering that it contains three cups of cheese. The only thing I can think of is that the Swiss I bought was too mild, and that in combination with the mild Monterey jack didn’t add enough cheesy flavor for him. I thought it was pretty perfect, myself.

I replaced the tomatillos in the original recipe with jarred salsa verde, since tomatillos aren’t readily available in my supermarket. It was a fine substitution, and wasn’t nearly as much work as husking the tomatillos would have been. I’ll absolutely make this again.

Be sure to check out Taste and Tell’s Saturdays with Rachael Ray for more awesome recipes! (This week Deborah made the chicken sandwiches I wrote about a couple of weeks ago. You really must try those!)

Mac and Cheese Suiza
adapted from Every Day with Rachael Ray

Salt
1 pound short pasta
1 16-ounce jar salsa verde
1 tablespoon extra-virgin olive oil
1 onion, chopped
2 cloves garlic, grated
2 teaspoons honey
1 teaspoon cumin
1/3 cup finely chopped cilantro
Juice of 1 lime
3 tablespoons butter
3 tablespoons flour
3 cups milk
Pepper
1 cup shredded Swiss cheese
1 cup shredded monterey jack cheese
2 cups crushed tortilla chips
1 cup shredded pepper jack cheese
1 cup sour cream

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, then return to the pot.

2. While the pasta is working, in a medium saucepan, heat the oil over medium-high heat. Add the onion and garlic and cook for 5 minutes. Stir in the salsa verde, honey and cumin; season with salt. Simmer over low heat for 10 minutes. Stir in the cilantro and lime juice.

3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the milk; season with salt and pepper. Bring to a simmer and cook, stirring, until thickened, about 5 minutes. Stir in the Swiss and Monterey jack cheeses.

4. Preheat a broiler. Add the cheese sauce to the pasta and toss. Spread half of the pasta in a 9- x 13-inch baking dish and top with half of the salsa verde sauce; repeat the layers. Sprinkle the chips and pepper jack cheese on top. Broil until browned, 3 to 5 minutes. Serve with the sour cream.

Pulled Pork Mac and Cheese Panini

I remember seeing this panini when it was originally posted on Panini Happy and thinking to myself, “That looks really good. I’ll have to try that sometime.” But before I could even get around to making it, four separate people reached out to me – either in person, through e-mail, or on Facebook – informing me of its existence, and telling me that it was something they knew I’d love. You guys – am I that transparent?! ;)

They were right, of course. It does contain so many of the things I love, so it probably won’t surprise you when I tell you that I really liked this. I guess I’d never really considered putting macaroni and cheese on a sandwich before, but I’ve since seen this idea in a few different places. It sounds a little weird, but it’s actually really good.

What I love about this sandwich is that you can make it mostly with leftovers. The night before you want to have these, make pulled pork and macaroni and cheese for dinner (I’ve linked to the recipes I used below, but feel free to use your favorites). Then use your leftovers to make the sandwiches the next night. The recipe calls for cold macaroni and cheese anyway, so it’s the perfect use for leftovers.

This sandwich is incredibly tasty, obviously, but I don’t think it’s something I’ll make very often, just because there isn’t really anything that could be considered healthy about it. I don’t even want to know how many calories one of these sandwiches contains. It was definitely a fun and delicious dinner, though!

Pulled Pork Mac and Cheese Panini
adapted from Panini Happy

4 tablespoons unsalted butter, divided
2 cups prepared macaroni and cheese
2 onions, thinly sliced
Kosher salt and freshly ground pepper
1 cup barbecue sauce
2 cups prepared pulled pork
8 slices sourdough bread
8 slices sharp cheddar cheese

1. Cut the macaroni and cheese into squares that are slightly smaller than the bread slices.

2. Meanwhile, melt 2 tablespoons butter in a skillet over medium heat. Add the onions and cook, stirring, until caramelized, about 20 minutes. Season with salt and pepper.

3. Combine the barbecue sauce and pulled pork in a saucepan over low heat and cook until warmed through, about 5 minutes.

4. Preheat the panini grill to medium-high heat.

5. Melt the remaining 2 tablespoons butter and brush on one side of each bread slice. Flip over half of the bread slices; layer 1 slice of cheddar and 1 macaroni-and-cheese square on each. Top each with one-quarter of the pulled pork and caramelized onions and another slice of cheddar. Top with the remaining bread slices, buttered-side up.

6. Working in batches, cook the sandwiches until the cheese melts and the bread is golden, about 5 minutes.

Taco Macaroni and Cheese

Back in the days when I thought cooking meant “opening a box of this or that and adding some stuff to it and calling it dinner,” these are two of the dishes I used to make for me and Joe pretty often: 1.) Hamburger Helper cheeseburger macaroni topped with salsa and sour cream; and 2.) Velveeta shells and cheese with taco-seasoned ground beef added. Although I haven’t made either of these dishes for literally years, these are still two of the things Joe craves. When he mentioned this craving to me recently, I decided to make a somewhat less-processed hybrid version of the two dishes for him, and this taco macaroni and cheese was the result.

I must say, this mac and cheese was quite delicious, and definitely tastier than the made-from-a-box versions we ate so many years ago. It’s spicy and satisfying, and Joe was definitely a happy camper the night he had this for dinner. I’ll be making it for him whenever he requests it (which I’m sure will be often), because I loved it just as much as he did.

Taco Macaroni and Cheese

1 pound macaroni or shell pasta
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 serving of taco seasoning (or 1 packet of store-bought seasoning mix)
1 cup salsa
1 8-ounce package cream cheese, cut into chunks
2 cups milk
1/2 cup sour cream
2 cups shredded Mexican cheese blend

1. Cook pasta according to package directions; drain.

2. Meanwhile, brown ground beef and sweat the onion together in a large skillet over medium-high heat. When the beef is completely cooked through, drain off excess fat, return to skillet, and add garlic. Cook and stir 30 seconds. Add taco seasoning and salsa and stir to combine; reduce heat to low.

3. In a medium saucepan over medium-high heat, add cream cheese, milk, and sour cream and stir to combine. Cook until cream cheese is melted and mixture is thick and bubbling. Stir in shredded cheese.

4. Add cheese sauce and ground beef mixture to pasta and stir to combine. Top each serving with salsa and sour cream, if desired.

Bacon Broccoli Macaroni and Cheese

My older son, Andrew, ate anything that we put in front of him when he was an infant – and even when he was a young toddler. But now he’s three, and the list of foods he will eat has gotten significantly smaller. He’s not a picky eater, exactly, but he’s definitely developing a strong sense of what he likes and what he doesn’t (and what he refuses to try). Three of the things he most definitely does like are macaroni and cheese, broccoli, and bacon (he is my kid, after all), so I made this macaroni and cheese just for him, combining those three things. I had success with the pizza mac and cheese, so I thought he’d like this one too. And I was right. Both of my boys (and Joe and I, too) devoured it. I mean, there’s really nothing not to love.

One of the things I usually do when I make stovetop macaroni and cheese is use cream cheese as the thickening agent rather than butter and flour. I use a brick of cream cheese (I usually use reduced fat) in addition to a couple of cups each of milk and cheese, and it always works out perfectly for me. I love a really creamy macaroni and cheese, and this is a great way of achieving that texture. Healthy? No. Delicious? A resounding YES!

Bacon Broccoli Macaroni and Cheese

1 pound short pasta
1/2 pound bacon, chopped
1 8-ounce brick cream cheese, cut into chunks
2 cups milk
2 cups shredded cheddar cheese
1 cup shredded colby-jack blend cheese
Salt and pepper to taste
1 head broccoli (or 1 bag frozen, steam-in-a-bag broccoli)
1 tablespoon butter

1. Cook pasta according to directions on package in boiling salted water.

2. Meanwhile, add bacon to a high-sided skillet and cook until crisp. Drain on paper towels.

3. Drain all but about 1 tablespoon of bacon grease from the skillet. To the same skillet, add cream cheese and milk and stir to combine. Cook until cream cheese is melted and mixture is thickened and bubbling. Stir in cheeses. Taste for seasoning and add salt and pepper to taste.

4. While the sauce is cooking, steam the broccoli until crisp-tender. Stir in butter.

5. Combine cooked pasta, broccoli, and half of the bacon. Pour cheese sauce over and stir to combine. Top individual servings with the reserved bacon.

Southwestern Bacon Macaroni and Cheese

It’s pretty clear at this point how much my family loves Mexican food, right? I think it’s probably our favorite cuisine. I personally could eat it every night -- and since Thursday is Cinco de Mayo, this would actually be the perfect week to do that. However, my husband nixed the idea (he could get heartburn, he said -- what a wimp!), so I thought the next best thing would be to share Mexican recipes with you over the next few days.

First up is this Southwestern bacon macaroni and cheese, and wow, is this stuff delicious. The Mexican spices are mixed right into the roux with the flour, which really enhances the flavor. Add in bacon, cheese and a little bit of sour cream, and it’s just impossible to go wrong. I’d intended to add black beans, corn, and green chilies to this too, but I got distracted (as the mother of two little boys, my life is basically all about getting distracted). I think I will do that next time -- but really, this is just perfect as-is. We all loved this one!

Southwestern Bacon Macaroni and Cheese
adapted from Krista’s Kitchen

1 pound uncooked bow tie pasta
4 center-cut bacon strips, cooked and crumbled
1 medium sweet red pepper, chopped
8 green onions, chopped
3 tablespoons butter
1/4 cup all-purpose flour
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 1/4 cups milk
1/2 cup sour cream
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey jack cheese

1. Cook pasta according to package directions in boiling salted water. Cook bacon to desired crispness in a large skillet; remove to a paper towel to drain. Drain all but 1 tablespoon bacon fat from the skillet.

2. Add pepper and onions to skillet and cook until tender. Add butter until it’s melted, then stir in the flour, chili powder, salt and cumin until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese and sour cream until melted.

3. Drain pasta; toss with sauce and heat through. Sprinkle each serving with reserved bacon.

Pizza Macaroni and Cheese

I have a two-and-a-half-year-old and, like most kids his age, he has some very definite ideas about what he wants for dinner. Also like most kids his age, usually what he wants is macaroni and cheese, pizza, or chicken nuggets. But unfortunately for Andrew, I don’t cook these things all the time, and the rule in our house is you eat what’s put in front of you -- or you don’t eat. Some nights this is easier than others, but Mommy is stubborn, too, and Mommy almost always wins. :)

I created this pizza macaroni and cheese specifically with Andrew in mind, because it combines two of his favorite foods in a made-from-scratch, balanced dish. I snuck in lots of veggies -- mushrooms, green peppers, tomatoes and onions -- so it would taste like a supreme pizza. We all really enjoyed this, and thought that the finished dish really did hit all the same notes as a big slice of pizza. It was definitely easy to get Andrew to eat his dinner the night I made this, and since I’m all about making things easier on myself, I’ll be making this one a lot.

Pizza Macaroni and Cheese

1 pound mini penne pasta
1 green pepper, sliced
8 ounces mushrooms, sliced
1 red onion, thinly sliced

2 cloves garlic, minced
1 can diced tomatoes, drained
1 1/4 cups mini pepperoni slices, divided
4 tablespoons butter
1/4 cup flour
2 cups milk
3 cups shredded pizza-blend cheese, divided
Salt and pepper to taste
2 teaspoons pizza or Italian seasoning

1. Preheat broiler.

2. Cook pasta in boiling salted water according to directions on box; drain.

3. Meanwhile, heat some olive oil in a large skillet. Add green pepper, mushrooms, and red onion to skillet. Season with salt and pepper to taste and cook until vegetables are softened. Add garlic; cook and stir for 30 secons. Stir in tomatoes and 1 cup pepperoni slices; remove from heat and set aside.

4. Melt butter in a medium saucepan over medium heat. Add flour and stir constantly for 3 seconds. Stir in milk; heat to boiling and cook until slightly thickened. Season with salt and pepper to taste and pizza seasoning. Reduce heat and stir in 2 cups of cheese until melted.

5. Stir cheese sauce and vegetables into pasta. Pour into a 9 x 13-inch casserole dish. Sprinkle with remaining 1 cup cheese and remaining 1/4 cup pepperoni. Sprinkle with additional pizza seasoning, if desired.

6. Cook under broiler until cheese is bubbly and pepperoni is slightly crisp. Serve.

Pimiento Macaroni and Cheese

As soon as I saw Rachael Ray make this pimiento macaroni and cheese on 30 Minute Meals a few months ago, I was sold. Even though I was born and bred in Ohio, I definitely have a Southern girl’s love of pimiento cheese. So the flavors of pimiento cheese spread, all mixed up in a creamy mac and cheese? Yes please!

I adapted the recipe in a couple of ways. I took the opportunity to add even more flavor (and give even more of a wink and a nudge to traditional pimiento cheese) by thickening the sauce with cream cheese rather than flour. I also stirred in some crushed up Ritz crackers just before serving (a la this ranch macaroni and cheese) to give the dish some texture. Everyone loved this, my boys included. I served it alongside meatloaf muffins, but it would make a great main dish all on its own.

Pimiento Macaroni and Cheese
adapted from Rachael Ray

1 pound elbow or shell macaroni
1 tablespoon extra virgin olive oil
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, finely chopped
Salt and ground black pepper
1 8-ounce package cream cheese (reduced fat is fine), softened
2 cups milk
1 tablespoon hot sauce
2 cups shredded sharp cheddar cheese
2 3-ounce jars of pimientos, drained
1 cup butter crackers, coarsely crushed

1. Place a large pot of water over high heat and bring it up to a boil to cook the pasta. Once at a boil, add some salt and the pasta, and cook it just shy of al dente.

2. Heat a large pot over medium heat with EVOO and butter. Add the onions, garlic, salt and ground black pepper, and cook until softened, about 5 minutes. Add cream cheese and whisk until melted and smooth. Whisk in milk and hot sauce and bring to a bubble. Turn off the heat, and stir in the cheese in a figure-eight motion until it's all melted.

3. When the pasta is done, drain it well and add it to the pot with the cheese sauce. Toss to combine. Fold in the drained pimientos and crackers. Heat through and serve.

Ranch Macaroni and Cheese

Bold statement time: This is seriously the best macaroni and cheese I’ve ever had. Even better than this, which was my former favorite. This version of mac and cheese is so tangy and creamy and flavorful and interesting. Best of all, it’s ready in the time it takes to cook the pasta. Serve it with a vegetable on the side as a vegetarian meal, or serve it as a side dish, it really doesn’t matter: Just make sure you MAKE THIS. SOON.

Ranch Macaroni and Cheese
adapted from Taste of Home

1 pound macaroni
1 cup milk
1/4 cup butter, cubed
1 envelope ranch salad dressing mix
1/2 teaspoon garlic powder
Salt and pepper to taste
1 cup shredded Monterey Jack cheese
1 cup shredded Colby cheese
1 cup sour cream
1/2 cup crushed Ritz crackers
1/3 cup grated Parmesan cheese

1. Cook macaroni according to package directions. Meanwhile, in a Dutch oven, combine the milk, butter, dressing mix, garlic powder and salt and pepper; heat through. Stir in Monterey Jack and Colby cheeses until melted. Stir in sour cream.

2. Drain macaroni; stir into cheese sauce with the Ritz crackers. Sprinkle with Parmesan cheese.

Smoky Macaroni and Cheese

I know fall doesn’t technically start for another couple of weeks, but for me, Labor Day feels like the end of summer. So what if it’s 90 degrees and absolutely stifling outside today? It’s FALL. Bring on the apples, bring on the pumpkins, bring on the brightly-colored leaves. And also? Bring on pots and pots of this macaroni and cheese!

I actually made this version of mac and cheese back in the middle of summer, but it’s definitely the kind of dish that just screams autumn. It’s got this awesome smoky flavor from the fire-roasted tomatoes and smoked cheddar cheese. Smoke makes me think of bonfires, and bonfires make me think of fall. See how that logic works? :)

The only thing that could improve this mac and cheese in any way would be about half a pound of bacon. I know, I know, I always want to put bacon in everything, but just look at the title of this recipe: “Smoky Macaroni and Cheese.” This dish is definitely meant to contain bacon.

Next time I may try mixing up the smoked cheeses I used, too. When I was buying the smoked cheddar for this recipe (usually in the specialty cheese case at the grocery store, and take some time to look for it; it’s most likely there, just hidden), I noticed smoked provolone and smoked gouda, which I think would also be amazing in this. And don’t even get me started on smoked fresh mozzarella. Mmmm, smoky deliciousness!

Okay, now I want a huge bowl of this to eat. While sitting beside a bonfire. On a crisp fall evening.

Smoky Macaroni and Cheese
source: slightly adapted from Betty Crocker

1 pound uncooked elbow macaroni
1 1/2 cups whipping cream
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground red cayenne pepper
8 ounces smoked cheddar cheese, shredded (2 cups)
1 28-ounce can fire-roasted diced tomatoes, well drained
1/4 cup sliced green onions (4 medium)
1/3 cup grated parmesan cheese
1/3 cup Italian-style breadcrumbs
2 teaspoons olive oil

1. Cook and drain macaroni as directed on box. Return to saucepan; cover to keep warm.

2. Meanwhile, heat oven to 375 degrees. Spray 13 x 9-inch glass baking dish with cooking spray. In 2-quart saucepan, heat whipping cream, mustard, salt and red pepper to boiling. Reduce heat; stir in Cheddar cheese with wire whisk until smooth.

3. Pour sauce over macaroni. Stir in tomatoes and onions. Pour into baking dish. In small bowl, mix Parmesan cheese and bread crumbs. Stir in oil. Sprinkle over top of macaroni mixture.

4. Bake uncovered 15 to 20 minutes or until edges are bubbly and top is golden brown.

Zucchini Week: Baked Zucchini Macaroni and Cheese

I’ve been doing a lot of experimenting with macaroni and cheese lately. Like most kids, Andrew loves the stuff, and while he would probably be perfectly content with the blue box, I’ve been trying lots of new version that incorporate more vegetables. If he’s going to eat mac and cheese, at least I can make it somewhat healthy for him by sneaking in some cauliflower, spinach and artichokes, tomatoes (that recipe coming soon!), or pureed butternut squash or carrots (which I’m definitely going to try this fall). Every version I’ve made so far has been met with some level of success, and this version featuring shredded zucchini was no different.

We all liked this macaroni and cheese, actually. The idea came from Joanne at Eats Well With Others, but in the end I just used my normal macaroni and cheese method and kicked it up a bit. This hearty and delicious dinner is a great way to use up some of your zucchini bounty, and to sneak some green vegetables into your kiddos too.

Coming up tomorrow: chocolate zucchini cupcakes with chocolate cream cheese frosting. That’s right.

Baked Zucchini Macaroni and Cheese
source: adapted from Eats Well with Others

1 pound macaroni or other short pasta
1/4 cup butter
1/4 cup flour
1 teaspoon hot sauce
3 cups milk
1 1/2 cups grated cheddar cheese
1 cup grated mozzarella cheese
2 cups zucchini
1 tablespoon olive oil
1/2 cup Italian-style bread crumbs
1/2 cup grated parmesan cheese

1. Preheat the oven to 400 degrees. Using a kitchen towel, squeeze the zucchini to remove as much moisture from it as possible.

2. Cook pasta in salted water to al dente according to directions on box. Drain.

3. Meanwhile, melt butter and hot sauce over medium heat in a sauce pan. Whisk in flour; cook and stir until thickened, about 30 seconds. Whisk in milk and stir until mixture is thick and bubbly. Remove from heat and stir in cheddar and mozzarella cheeses. Stir in zucchini and season with salt and pepper to taste.

4. Pour cheese and zucchini sauce over pasta and mix well. Pour into a greased 9 x 13-inch baking dish.

5. In a small bowl, combine olive oil, bread crumbs, and parmesan cheese. Sprinkle mixture evenly over pasta.

6. Bake until the top is bubbling and slightly browned, 15 to 20 minutes.

Spinach and Artichoke Macaroni and Cheese

Ahhh, spinach and artichokes. It’s one of those classic ingredient combinations that almost everyone seems to love. Spinach and artichokes are delicious in dip, even better in lasagna, but they may never taste better together than they do in this macaroni and cheese.

I can’t say enough good things about this dish. It’s fast, flavorful, budget-friendly and so incredibly delicious. Joe and Andrew both loved it too, and it was a great way to sneak some extra vegetables into my toddler. I’ve found I can hide just about anything in macaroni and cheese and he’ll eat it. Needless to say, this dish will be making many repeat appearances in our house!

Spinach and Artichoke Macaroni and Cheese
source: adapted from Rachael Ray

1 pound short-cut pasta
2 tablespoons extra virgin olive oil
3 tablespoons butter
1 large onion, finely chopped
3 cloves garlic, finely chopped
3 tablespoons flour
1/2 cup chicken stock
2 cups milk
1 10-ounce box frozen chopped spinach, defrosted and drained
1 can chopped artichoke hearts in water, drained
2 cups shredded Italian cheese blend, plus additional for sprinkling on top
1 cup grated parmesan cheese, plus additional for sprinkling on top

1. Place a large pot of water over high heat to cook the pasta. When the water is boiling, salt it well and drop in the pasta. Cook to al dente, according to the package directions. Drain the pasta and reserve.

2. While the pasta is cooking, place a medium pot over medium-low heat with the olive oil and the butter. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes.

3. Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute, then whisk the chicken stock into the pan, cooking for another minute. Whisk the milk into the pan and bring up to a bubble. Add the vegetables and salt and pepper to taste to the sauce and simmer until thickened, 2 to 3 minutes. Add the cheeses to the sauce and stir until melted.

4. Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle more of the cheeses over the top and broil under low heat until the cheese has melted and the top is golden brown.

Jalapeno Popper Macaroni and Cheese

By now you all know that I love the flavor combination found in jalapeno poppers. I’ve stuffed the ingredients into chicken, and more recently on top of a delicious burger, but I thought it was high time I combined them with one of my ultimate comfort foods: macaroni and cheese.

I’m almost certainly not the first person to think of this. But seriously -- jalapeno popper mac and cheese? It just doesn’t get any better than that. I think I gained about twelve pounds just looking at this macaroni and cheese, but it was so worth it. This is so amazingly delicious! Cooking the jalapeno peppers right in the roux really distributes their flavor through the entire cheese sauce, so you get the spice in every single bite. Add some bacon for saltiness, some cream cheese for extra creaminess, and a topping of buttery crackers for a crispy element, and it's pretty much comfort food heaven. I really can’t wait to make this again!

Jalapeno Popper Macaroni and Cheese

1/2 pound bacon
1 pound cavatappi pasta
1/4 cup butter
2 large jalapenos or 4 small jalapenos, finely diced
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Worcestershire sauce
3 cups milk
4 cups shredded cheddar cheese
5 ounces cream cheese
1 cup bread crumbs or crushed Ritz crackers
3 tablespoons butter, melted

1. Preheat oven to 350 degrees.

2. Cook bacon to desired crispness; drain on paper towels, crumble, and set aside.

3. Cook pasta according to package directions; drain.

4. Meanwhile, melt 1/4 cup butter in a large saucepan over medium heat. Add jalapenos and cook for 3 minutes, or until they’re slightly softened. Whisk in flour, salt and pepper, and Worcestershire sauce, until mixture is smooth and bubbly. Add milk; heat to boiling and stir constantly for 1 minute or until thickened. Stir in cheddar cheese and cream cheese until melted and smooth.

5. Add cheese sauce and bacon to pasta and mix gently. Transfer to a greased 9 x 13 baking dish.

6. Combine 3 tablespoons melted butter with the bread crumbs or crackers; sprinkle evenly over the top of the macaroni and cheese.

7. Bake for 20 minutes or until topping is slightly browned.