Know of Any Gourmet Recipes for Mac and Cheese?

I am interested in using some really good cheeses for homemade mac n cheese? Many Thanks in advance.Know of Any Gourmet Recipes for Mac and Cheese?
Home Style Macaroni and Cheese


INGREDIENTS:


7 ounces macaroni


1/4 cup butter


3 tablespoons all-purpose flour


2 cups milk


1 (8 ounce) package cream cheese


1/2 teaspoon salt


1/2 teaspoon black pepper


2 teaspoons Dijon mustard


2 cups shredded Cheddar cheese





1 cup dry bread crumbs


2 tablespoons butter


2 tablespoons chopped fresh parsley


DIRECTIONS:


Preheat oven to 400 degrees F (200 degrees C).


Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.


In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce is thickened. Add cooked macaroni and Cheddar cheese.


Pour into 2 quart casserole dish. In small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through








OR::If you just want to know great cheeses for Mac and Cheese:;


Parmesan


Blaaukrantz (South African Blue Cheese)


Chedder


Or and Blue veined cheesesKnow of Any Gourmet Recipes for Mac and Cheese?
Caviar on top? Mac and cheese is comfort food, not gourmet.
I love putting leftover deli ends in mine or some montery jack and smoky cheeses for jazzing it up . i usually in a pinch just use velveta a swirly pasta it holds the cheese. deli ends r good and cheap.
A simple but good way to make it: drain the elbows pasta, put back on the stove (turned down really low) then add in Cracker Barrell cheddar cheese (cut up), can milk, and egg. Mix together, and you will love it.
Butter, for greasing dish


12 ounces wide egg noodles


2 cups heavy cream


2 1/2 cups whole milk


2 teaspoons all-purpose flour


1/2 teaspoon salt, plus more for pasta water


1/4 teaspoon freshly ground black pepper


2 cups (packed) grated Fontina


3/4 cup (packed) finely grated Parmesan


3/4 cup (packed) grated mozzarella


4 ounces cooked ham, diced, optional


2 tablespoons finely chopped fresh Italian parsley leaves





Preheat the oven to 450 degrees F.


Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.


Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving. Yum! Yum!
Chili Mac:





You can't go wrong with a scholastic classic. And it makes an easy dinner for school nights.





1 pound ground round


1/2 cup chopped onion


1/2 cup chopped green bell pepper


3 garlic cloves, minced


2 cups cooked elbow macaroni (about 4 ounces uncooked)


1/2 cup water


1 tablespoon chili powder


1 teaspoon ground cumin


1/4 teaspoon black pepper


1 (14.5-ounce) can whole tomatoes, undrained and chopped


1 (15-ounce) can kidney beans, drained


1 (8 3/4-ounce) can whole-kernel corn, drained


1 (8-ounce) can tomato sauce


1 (6-ounce) can tomato paste


1 cup (4 ounces) shredded sharp cheddar cheese





Cook first 4 ingredients in a large Dutch oven over medium-high heat until browned, stirring to crumble beef. Drain well; wipe drippings from pan with paper towels. Return beef mixture to pan; stir in macaroni and next 9 ingredients (macaroni through tomato paste). Bring to a boil; cover, reduce heat, and simmer 20 minutes, stirring occasionally. Spoon onto each of 8 plates; top with cheese.





Yield: 8 servings (serving size: 1 cup beef mixture and 2 tablespoons cheese)
I use my Mom's recipe and add lobster and shrimp sauteed in butter and wine.
Fix the Mac and Cheese like normal.


Add cooked whole leaf spinach, baby onions, and a mixed seasoning like McCormicks.





Or you could put the dried noodles in a baking pan with 2 types of cheese, ground beef, onions, and breadcrumbs. Bake it for 40-45 minutes. It will set into a casserole.
dont know anything gormet but if you got kids put red food coloring in it and call it monkey brains! my parents used to do that it was so cool
Please refer to this website (multiple recipes for mac %26amp; cheese):





http://web.foodnetwork.com/food/web/sear鈥?/a>