It’s safe to say that mac and cheese is just about everyone’s favorite side dish. But it doesn’t have to stop there. Now it’s time to take it a step further and turn it into a meal in itself. With the addition of your favorite meats and vegetables, mac and cheese just got elevated to an entree. Add a salad, some crusty bread and enjoy!
South Carolina’s favorite side dish takes on an Italian flair with this delicious recipe.
Photo by Iuliia Nedrygailova
MEATBALLS, MOZZARELLA AND BASIL
SERVES 8–12
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups milk
2 garlic cloves, grated
Kosher salt
Pinch, nutmeg
¼ teaspoon crushed red pepper
½ teaspoon dried basil (or Italian seasoning)
2 cups grated mozzarella cheese
1 cup grated fontina cheese
1 cup grated Parmesan cheese
1 16-ounce box rotini, cooked according to package instructions
12 medium-sized Italian meatballs, halved (or not)
1 24-ounce jar marinara sauce, your favorite
Fresh basil, rolled and thinly sliced
Preheat oven to 350 F. In a large skillet over medium heat, melt butter. Add flour, whisking constantly, to form a roux. Whisk in milk and continue stirring until mixture starts to get thick. Whisk in garlic, salt, nutmeg, crushed pepper and basil. Continue whisking 3–4 minutes until thickened. Remove from heat and stir in half of cheeses until melted. Fold in the cooked pasta and pour into a sprayed 13-by-9-inch ovenproof dish. Top with meatballs and sauce, and sprinkle remaining cheeses. Bake for 25 minutes until cheese melts and mixture is bubbly. Remove from oven and let cool slightly and garnish with fresh basil.
Bacon, Scallions and Red Bell Pepper
With just one bite you’ll fall in love with this easy upgrade to classic mac and cheese.
Photo by Karen Hermann
SERVES 8–12
1 pound thick-cut bacon, cooked and crumbled
2 tablespoons olive oil
1 red bell pepper, chopped
6 scallions, chopped
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups milk
Kosher salt
White ground pepper
¼ teaspoon cayenne pepper
½ teaspoon oregano
2 cups grated provolone cheese
1 cup grated sharp cheddar
1 cup grated Parmesan cheese
1 16-ounce box cavatappi, cooked according to package instructions
Sliced scallions, for garnish
Preheat oven to 350 F. In a medium skillet, heat oil and saute pepper and scallions until soft, about 3 minutes. Set aside. In a large skillet, melt butter. Add flour, whisking constantly, to form a roux. Whisk in milk and continue stirring until mixture starts to get thick. Whisk in salt, white pepper, cayenne pepper and oregano. Continue whisking 3–4 minutes until thickened. Remove from heat and stir in cheeses until melted. Lightly fold in bacon, sauteed vegetables and pasta. Bake in same skillet for 25 minutes until bubbly. Remove from oven and let cool slightly. Garnish with sliced scallions.
Chicken and Broccoli
Meat, vegetables and mac and cheese. Wait until you taste this flavorful combination.
Photo by Gwénaël Le Vot
SERVES 8–12
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
3 cups milk
1 cup chicken stock
Kosher salt
White ground pepper
Pinch, nutmeg
¼ teaspoon cayenne pepper
3 cups grated sharp cheddar
½ cup grated Parmesan cheese, divided
1 16-ounce box corkscrew pasta, cooked according to package instructions
2 cups cooked boneless, skinless chicken, cubed or shredded
2 cups broccoli florets (steamed to al dente)
¼ cup plain breadcrumbs
Preheat oven to 350 F. In a large skillet over medium heat, melt butter. Add flour, whisking constantly, to form a roux. Whisk in milk and stock. Continue stirring until mixture starts to get thick. Whisk in salt, white pepper, nutmeg and cayenne pepper, and continue whisking 3–4 minutes until thickened. Remove from heat and stir in half of cheeses until melted. Fold in the cooked pasta and pour into a sprayed 13-by-9-inch ovenproof dish. Top with chicken and broccoli, and sprinkle remaining cheddar cheese. In a small bowl, combine remaining Parmesan with breadcrumbs and lightly sprinkle on top. Bake for 25 minutes or until bubbly. Remove from oven and cool slightly before serving.
Chef’s tip: Instead of steaming the broccoli, add it to the pasta water for the last 3–4 minutes of cook time.
A little dash of Cajun spice makes this easy mac and cheese recipe oh-so-nice.
Photo by Cajun Shrimp and Andouille
SERVES 8–12
1 tablespoon olive oil
1 cup chopped onion
2 small red bell peppers, chopped
1 14-ounce package smoked andouille sausage, chopped
1 large clove garlic, minced
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons Cajun or blackened seasoning
2 cups grated pepper jack cheese
2 cups grated cheddar cheese
1 pound large shrimp, peeled, deveined and sauteed
1 16-ounce box elbow pasta, cooked according to package instructions
1 cup grated Parmesan cheese
½ cup panko breadcrumbs
¼ cup chopped fresh parsley, for garnish
Preheat oven to 350 F. In a large skillet, heat olive oil and saute onion, bell pepper and sausage until vegetables are soft and sausage starts to brown, about 3 minutes. Add garlic and cook an additional minute. Set aside. In another large skillet or Dutch oven, melt butter. Add flour, whisking constantly, to form a roux. Whisk in milk and continue stirring until mixture starts to get thick. Whisk in seasoning until well blended. Remove from heat and stir in pepper jack and cheddar cheese until melted. Gently fold in vegetable mixture, shrimp and pasta. Pour into a 13-by-9-inch ovenproof dish. In a small bowl, combine Parmesan cheese and breadcrumbs and sprinkle over the top. Bake 25 minutes. Remove from oven and let cool slightly. Garnish with chopped parsley.
Chef’s tip: For individual servings, pour into ramekins or a large muffin pan and bake 15 minutes.
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What’s cooking at SCLiving.coop
Need some good bread recipes to complement your mac and cheese? We’ve got ‘em.
No-knead breads: Part I—Grab your apron and go back in time to September 2020 and explore Chef Belinda Smith-Sullivan’s first batch of no-knead bread recipes, including an experimental recipe for charcoal bread.
No-knead breads: Part II—The baking experiment continues with delicious no-knead recipes for bagels, baguettes and a delightfully twisted bread known as challah.