Ah yes, the cheesy pasta dish everyone loves to eat. Mac and cheese is a part of some, if not all, of our childhood as we grow up. It reminds us of our cafeteria days back in school. So we made a list of the best Mac and Cheese Recipes that will bring you back to the old days.
However, although considered a favorite, there are times when we get bored with the classic mac and cheese. What if there’s an easy way to spice up our experience with cheesy comfort food? Gone are the mundane days of mixing cheese, macaroni, and meat. Let’s learn five (5) unique mac and cheese recipes!
Beer + Mac and Cheese (A Spicy Perspective)
It’s time to grow up from the classics with this unique beer mac and cheese recipe. You might be thinking that mixing alcoholic beverages with our beloved comfort food is a crazy idea, but then again, everything has endless possibilities. It’s just a matter of preference. A beer-based food brings a rich malty experience that complements savory ingredients such as cheese and meat. This recipe by A Spicy Perspective is a tempting food idea for beer lovers!
Total Time: 25 minutes
Serving: 8 persons
Ingredients:
1 pound macaroni noodles
12 ounces bottled beer
8 ounces cream cheese (vegan cream cheese)
1 pound shredded cheddar cheese (vegan cheddar)
1 cup crumbled bacon (or any add-on of your choice)
Sauce:
First, grab a large pot, and pour a preferred bottle of beer. It’s best to choose a light, crisp beer to bring out the taste of cheese. Next, turn your stove into high heat, and add the cream cheese.
Then if you’re going for a vegan-friendly approach, add your vegan cream cheese. Once the beer simmers, thoroughly mix the cream cheese by breaking it into pieces. Then, add your shredded cheddar. Continuously mix them until the sauce forms a smooth texture.
Second, grab cooked pasta, and pour it into your cheese sauce. Lower the heat, then cook for another 3 minutes for it to thicken. Add salt and pepper. Your beer mac and cheese is ready to serve! Add your preferred topping to finish the look.
Chili + Mac and Cheese (The View from Great Island)
Chili mixed with mac and cheese? Some of you might raise your eyebrows because of their unique combination. However, spiciness complements the creamy cheese flavor. Nothing goes wrong with cheese. It’s like the perfect add-on to everything, and the only limit is your taste buds. This recipe from The View from the Great Island is the perfect comfort food for fall.
Take note that this recipe uses a food processor, or simply buy readily crushed alternatives in stores.
Total Time: 1 hour
Serving: 10 persons
Ingredients:
28 ounce whole can of Italian tomatoes
1 chipotle chili in adobo sauce
3 tablespoons of olive oil
3 minced cloves of garlic
1 pound lean beef cut into cubes
1 pound ground beef
8 ounces of beer
8 ounces beef broth
1 ½ tablespoon chili powder
½ teaspoon chipotle powder
Salt and fresh cracked pepper
1 cup of elbow macaroni (or more if you want)
1 diced bell pepper
15 ounces of pinto beans, drained
2 cups of preferred shredded cheese
8 finely sliced green onion
3 tablespoon snipped chives
Sauce:
First, crush the canned tomato and chipotle pepper in a food processor, about 7 pulses will do. Set aside. Next, using a large pot, heat the olive oil, and sautee the sauce.
Make sure to stir until it softens. Then, add some garlic. Put in a small plate and set aside. After that, turn the heat up and cook the cubed beef until golden brown. Once cooked, set aside with the onions.
Second, pour the ground beef into the pan and thoroughly press it as you cook to break the clumped meat apart. Next, add crushed tomato, broth, beer, and all the spices. Then, adjust to preferred taste with salt and fresh cracked pepper. After that, turn down your heat to low, cover the pot, and leave your concoction to a boil for 30 minutes.
After 30 minutes, uncover your chili and toss in the bell peppers along with the beans. Next, taste your sauce, and adjust the seasoning to your preference. After you’re satisfied with the taste, add your cooked macaroni pasta, and mix it together.
Sprinkle your preferred cheese over the top and cover to let it melt. Once your cheese turns into melted creamy goodness, sprinkle the chili, green onions, and chives.
Greek Yogurt + Mac and Cheese (Torey Avey)
Have you ever tried mixing greek yogurt with mac and cheese? You might enjoy them individually, but this healthier option from Tori Avey spins a unique twist for mac and cheese lovers. Although it’s not exactly a ‘health food,’ incorporating greek yogurt with the sauce provides a much healthier alternative from the classic mac and cheese. The bonus point—it’s easy on the tummy.
Total Time: 45 minutes
Serving: 8 persons
Ingredients:
1 pound elbow macaroni
2 tablespoon unsalted butter
2 tablespoon flour
11/4 teaspoon salt (or adjust to taste)
¼ teaspoon black pepper
2 cups low-fat milk
11/2 cups shredded sharp cheddar cheese
¾ cup greek yogurt (nonfat or low-fat)
2 tablespoon bread crumbs
⅛ teaspoon smoked paprika
Sauce:
First, prepare a large pot, and melt butter on medium heat. Toss in your flour, salt, and pepper. Then, stir to form a thick paste. Slowly pour milk at ¼ cup at a time as you whisk it together with your paste. After that, let the milk boil over medium heat for a few minutes. Just make sure you continuously stir until your sauce is thick and bubbling around its edges. Do not let the sauce boil!
Second, mix in your grated cheddar cheese, and stir until the cheese melts. Next, pour the greek yogurt until smooth. Finally, pour your cooked macaroni into the sauce. Mix it, evenly coating your pasta with your concoction, and voila! Your greek yogurt mac and cheese is ready for plating.
Mac and Cheese Stuffed Peppers (Half Baked Harvest)
This recipe is a fun and unique twist for mac and cheese. Where else would you see peppers stuffed with mac and cheese? If you love peppers as much as mac and cheese— this recipe is perfect for you. Besides, mini Italian meatballs are always a bonus.
Total Time: 1 hour
Serving: 8 persons
Ingredients:
Mini-Meatballs
A pound of spicy Italian chicken sausage
An egg
A tablespoon of olive oil
⅓ cup freshly grated parmesan cheese
¼ cup bread crumbs
2 cloves garlic, minced or grated
2 teaspoons dried basil
1 teaspoon dried oregano
Pinch of salt and pepper
Mac and Cheese
1 pound of preferred macaroni pasta
4 tablespoons butter
¼ cup flour
2 ¾ cups milk
2 ½ cups shredded cheddar cheese
1 ¼ cups of shredded provolone gouda or Havarti cheese (could be half-half)
1 cup shredded cheese
Mustard powder (¼ teaspoon)
Cayenne pepper (¼ teaspoon)
Salt (¼ teaspoon)
Pepper (¼ teaspoon)
2 to 3 cups of preferred marinara sauce
6 to 8 bell peppers
1 ½ cups crushed Ritz Crackers (about 1 sleeve)
3 tablespoon butter
Mini Meatballs:
First, preheat your oven to 400 degrees Farenheight. Next, prepare a large pot of salted water to a boil. As you wait for the water to boil, bring a large bowl, pour all meatball ingredients, and mix with your hands. After successfully combining all the ingredients, roll the meat into tiny bite-size pieces. It’s best to use 1 teaspoon of meat per roll. Finally, place on a baking sheet and bake for 15 to 20 minutes, until the meatball looks crisp. Lower your oven’s heat to 350 degrees.
Sauce:
In a pot, melt 4 teaspoons of butter over medium heat. Whisk in your flour, reduce medium heat to low, and let the mixture bubble for a minute. Be sure to stir to avoid burning.
Next, slowly mix in milk, and raise the heat to medium-high. Let the mixture boil, whisking continuously until concoction thickens for about 2 to 3 minutes. After that, add in all of the cheese, mustard powder, cayenne, salt, and pepper. Finally, mix all the ingredients thoroughly until the cheese melts. Remove your pot from the heat and toss in the mini meatballs.
Then, spread your preferred marinara sauce over the bottom of a greased baking dish. Next, cut the top part of each bell pepper. After removing, nicely place the peppers on the baking dish. Finally, stuff your mac and cheese inside the peppers.
In a separate bowl, combine the Ritz Crackers and 3 tablespoons of butter. Sprinkle the mixture on top of your peppers. Next, lightly pour olive oil over the peppers. Cover the baking dish with foil, and bake for 15 to 20 minutes. After that, remove the foil and bake your peppers for another 20 to 30 minutes. Or until the peppers look soft, and the cheesy top looks golden. This dish is best served with fresh basil and marinara sauce at the bottom.
Cauliflower + Mac and Cheese (That Low Carb Life)
Last but not least, a unique mac and cheese recipe using cauliflower as a substitute for macaroni! This unique recipe is keto-friendly, as well as child-friendly. If you’re worried your child is not eating enough veggies, use this mac and cheese recipe.
Total time: 15 minutes
Serving: 6 persons
Ingredients:
16 ounces cauliflower (chopped into macaroni-like pieces)
¼ cup heavy cream
2 ounces cream cheese
1 cup grated cheddar cheese
⅓ cup grated Monterey jack cheese
ground mustard (½ teaspoon)
½ teaspoon salt
½ teaspoon cracked pepper
Sauce:
First, bring a pot of water to a boil, and then add the cauliflower pieces. Let it boil for 5 minutes. Next, drain the water, and return cauliflower to the pot over low heat. Finally, toss in the final ingredients, and stir for about 3 minutes until the cheese has fully melted! As easy as that.
