What can I add to macaroni chese to make it a bit more exciting?

Answer 1

Try a nice spicey mac and cheese!
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1 1/2 cups finely chopped onion
2 large garlic cloves, minced
1 1/2 tablespoons minced pickled jalapeño chilies, or to taste
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
4 cups milk
a 28-ounce can plum tomatoes, the juice discarded and the tomatoes chopped and drained well
cayenne to taste if desired
1 pound elbow macaroni
1 1/2 cups coarsely grated Monterey Jack (about 6 ounces)
1 1/2 cups coarsely grated extra-sharp Cheddar (about 6 ounces)
1 1/2 cups fresh bread crumbs
1 1/3 cups freshly grated Parmesan (about 1/4 pound)
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In a large heavy saucepan cook the onion, the garlic, the jalapeños, the coriander, and the cumin in the butter over moderately low heat, stirring, until the onion is softened, stir in the flour, and cook the mixture, stirring, for 3 minutes. Add the milk in a stream, whisking, bring the liquid to a boil, whisking, and whisk in the tomatoes. Simmer the mixture for 2 minutes and add the cayenne and salt and pepper to taste.

In a kettle of boiling salted water cook the macaroni for 6 to 7 minutes, or until it is barely al dente, drain it well, and in a large bowl combine it with the tomato mixture. Stir in the Monterey Jack and the Cheddar and transfer the mixture to a buttered 13- to 14- by 9-inch shallow baking dish or 3-quart gratin dish. In a bowl stir together the bread crumbs and the Parmesan, sprinkle the mixture evenly over the macaroni mixture, and bake the macaroni and cheese in the middle of a preheated 375°F. oven for 20 to 25 minutes, or until it is golden and bubbling.

Answer 2

SPICY MAC AND CHEESE 1 1/2 cups finely chopped onion
2 large garlic cloves, minced
1 1/2 tablespoons minced pickled jalapeño chilies, or to taste
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
4 cups milk
a 28-ounce can plum tomatoes, the juice discarded and the tomatoes chopped and drained well
cayenne to taste if desired
1 pound elbow macaroni
1 1/2 cups coarsely grated Monterey Jack (about 6 ounces)
1 1/2 cups coarsely grated extra-sharp Cheddar (about 6 ounces)
1 1/2 cups fresh bread crumbs
1 1/3 cups freshly grated Parmesan (about 1/4 pound)
In a large heavy saucepan cook the onion, the garlic, the jalapeños, the coriander, and the cumin in the butter over moderately low heat, stirring, until the onion is softened, stir in the flour, and cook the mixture, stirring, for 3 minutes. Add the milk in a stream, whisking, bring the liquid to a boil, whisking, and whisk in the tomatoes. Simmer the mixture for 2 minutes and add the cayenne and salt and pepper to taste.
In a kettle of boiling salted water cook the macaroni for 6 to 7 minutes, or until it is barely al dente, drain it well, and in a large bowl combine it with the tomato mixture. Stir in the Monterey Jack and the Cheddar and transfer the mixture to a buttered 13- to 14- by 9-inch shallow baking dish or 3-quart gratin dish. In a bowl stir together the bread crumbs and the Parmesan, sprinkle the mixture evenly over the macaroni mixture, and bake the macaroni and cheese in the middle of a preheated 375°F. oven for 20 to 25 minutes, or until it is golden and bubbling.

Answer 3

Miami Macaroni and Wisconsin Cheese


Makes 12 servings

Ingredients:

2 cups pancetta in 1/4" dice
3/4 loaf of 12" x 2" baguette (dry)
8 ounces unsalted butter
1 1/2 pound rotelli (corkscrew) pasta
1 1/2 quart (6 cups) heavy cream
2 1/2 cups milk
8 ounces (2 cups) Wisconsin Parmesan cheese, finely grated and divided
12 ounces (3 cups) Wisconsin Fontina cheese, cut in 1/4" cubes and chilled
salt to taste
pepper to taste

Preparation:

Preheat oven to 375 degrees F.

Spread the pancetta on a baking pan and bake for 6 to 8 minutes, or until just crispy. Drain on paper towels and set aside.

Crush and crumble the baguette into semi-fine bread crumbs, using a food processor if you wish. You will have about 2 cups.

In a large sauté pan, melt butter over medium heat. Add crumbs and toss to coat, toasting and stirring frequently until golden brown. Set aside.

Boil the rotelli in boiling salted water until al dente. Drain the pasta and set aside in a large mixing bowl.

Heat a large sauce pan. Add heavy cream and milk. Bring to boil. Simmer until reduced by one-third. Slowly whisk in 1 1/4 cups Parmesan cheese and the reserved pancetta. Continue to simmer and reduce to a thick and creamy consistency.

Add the cream mixture to the pasta along with the Fontina cheese. Toss quickly and season with salt and pepper to taste.

Butter twelve 5- to 6-ounce individual casserole dishes (or one 12" x 18" casserole). Fill the dishes with the rotelli. Divide breadcrumbs and remaining Parmesan cheese over the tops. Bake for 12 to 15 minutes (longer if in large pan), or until hot and bubbly. Serve immediately.

Answer 4

add some mixed vegetables - peas, sweetcorn, diced carrot, chopped french beans, diced mushroom, diced mixed meats like sausage and bacon and ham and fish and seasonings and herbs - pepper and parsley etc. different types of cheeses - mild and strong etc.
p.s. not too much at once though - just 1 or 2 ingredients at a time for a variation to macaroni cheese

Answer 5

Bacon. Chop it up as good as you can, and throw it in, and stir it up.

The trick when cooking bacon is to leave it just a little bit undercooked, because it will continue to cook outside of the microwave (or wherever) because of the heat stored up in it, so if you're heating up bacon, and you think it needs another 30 seconds, don't touch it. Take it out, and let it cool off. Then follow the directions above. I hear bacon + diced tomato in mac and cheese is good too.

Answer 6

My kids love it when I slice quelbasa (not sure I spelled that right) in it. We also like adding extra cheese, broccoli, lots of different things. We also will get it all mixed up then put it in a baking dish with bread crumbs and seasonings and bake it for about 20 minutes before serving. Gets a nice crunchy top like a casserole.
My Dad also scrambles it up with eggs and sausage for breakfast.

Answer 7

Try adding:

Diced Tomatoes.
Cooked Bacon.
Chopped Ham.
Ground Meat.
Chopped Onions.
Shredded Cheddar Cheese.
Cubed Chicken Breast.
Sweet Peas.
Diced Pepperoni.
Broccoli.
Tuna Fish. (Not my Favorite, more of a last resort meal)

Add one or more of the above. My family loves it, well except my daughter doesn't like tomatoes.

They love the variety.

Answer 8

You can add a can of Ro-Tel tomatoes (drained) or a jar of sliced pimentos (drained) or sliced mushrooms (drained). You could also add english peas or corn (drained). You can brown ground beef or bulk sausage (draining the grease). Hope you like one of these suggestions. I'm watching Rachel Raye's show right now and she added chunk chicken and broccoli. That sounds and looks good too.

Answer 9

For something different try some cheese or if you are feeling adventurous even some macaroni may be nice.

Answer 10

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