#Melissa clark instant pot macaroni and cheese plus

¼ teaspoon freshly ground black pepper, plus more to tasteĪ pinch of freshly grated nutmeg, plus more to tasteġ pound medium pasta tubes or shells, such as cavatappi, penne, or conchiglieĪ pinch each kosher salt and freshly ground black pepper ¼ cup (½ stick) unsalted butter, plus more for greasingģ cups grated cheese, such as Gruyère, fontina, Parmigiano Reggiano, or white cheddar, (for a more complex flavor, use a blend of several cheeses)ġ½ teaspoons kosher salt, plus more to taste Enjoy the cheesy noodles as is, or play around with whatever flavor mix-ins and toppings you like. Use this base recipe as a jumping-off point for future cheesy creations.

Try some chopped nuts, fried shallots, crumbled potato or tortilla chips. You don’t have to be so over-the-top with your additions, but don’t be afraid to experiment!Īs for toppings, breadcrumbs are a no-brainer, but anything that offers a little bit of crunch and texture.

#Melissa clark instant pot macaroni and cheese mac

I’ve made countless mac and cheese variations over the years, including a Hawaiian-inspired version that incorporated caramelized Maui onions, roasted pineapple chunks, and Spam, that was topped with chopped macadamia nuts. Mix-ins and toppings: This recipe doesn’t include mix-ins, but this is another way to flex your culinary creativity. Cooking tip: If you’re going to finish the mac in the oven, to keep the noodles nice and al-dente be sure to slightly undercook the pasta, as it will continue to cook as it bakes. Other pasta types that work well: Orecchiette, penne rigate, elbow macaroni, ditalini, conchiglie, cavatelli, and so many more. Cavatappi (a tubular, corkscrew-style pasta) is my favorite because it has plenty of area for the sauce to cling to. Noodles: Shape-wise, short, ridged, and tubular pasta are ideal, as they give the sauce plenty of surfaces to cling to. (However, if that’s your jam, go for it.) A little bit of blue cheese can be a fantastic addition to your sauce, but too much will lead you straight to funky town. More pungent cheeses should be used more sparingly as an accent flavor. (Think cheddar, gouda, Gruyère, Parmigiano Reggiano, Brie, fontina, fresh goat cheese, and the like.) This will help to ensure a perfectly creamy sauce. For something extra decadent, whisk in some black truffle paste.Ĭheese: Whatever cheese you add, you want it to be something that melts nicely. Freshly grated lemon zest would add a bright and cheery lift. For a little heat, try whisking in some dried mustard powder or prepared horseradish. However, if you want to experiment, you could use a variety of seasonings. Seasoning: In addition to salt and pepper, the sauce for this base recipe is seasoned with a classic combination of grated nutmeg and a pinch of cayenne. When it comes to cheese, you can keep it simple and use one kind, or blend several different cheeses to achieve a more complex flavor profile. This is the jumping-off point for your cheese sauce, also known as a Mornay sauce.

Sauce: Whisking together butter, flour, and warm milk creates the creamy base béchamel sauce for your mac and cheese. Where you end up with the final dish is entirely up to you and your imagination. Swap out the elbow noodles and American cheese for cavatappi corkscrew pasta and a blend of sophisticated cheeses, like Gruyère, Parmesan, and Fontina, and you’ve got an elegant side dish that would fit right in on a steakhouse menu. Made with elbow macaroni and American cheese, it could be a straightforward riff on Kraft’s kid-pleasing meal in a box. (Ditto for the addition of any flavorful mix-ins or toppings you might want to add.) Starting with a neutral bechamel sauce as the base, I can choose whatever kind of cheese and pasta I like. Remember those “Choose Your Own Adventure” books from when you were a kid? I like to think of macaroni and cheese as a sort of culinary equivalent. For me, however, the dish’s real charm lies in its versatility. It’s also hearty and filling, which makes it great for feeding a crowd. There’s the comfort factor - few dishes are more homey than a piping hot bowlful of creamy, cheese-coated noodles. There are so many reasons to love macaroni and cheese.