Mac and Cheese Two Ways

Recipe courtesy Dave Lieberman

Show: Good Deal with Dave LiebermanEpisode: Finicky Eaters

Rated: 4 stars out of 5Rate itRead users' reviews (34)

RECIPE
COMMENTS & REVIEWS(34)

Cook Time:
30 min
Level:
Easy
Yield:
about 4 servings

Times:

Prep: 12 min
Inactive Prep: --
Cook: 30 min
Total:: 42 min

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Ingredients

1 pound penne pasta
Salt
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
1/2 cup half-and-half
8 ounces shredded sharp Cheddar
8 ounces shredded mozzarella
4 ounces grated Pecorino Romano
About 20 grinds black pepper

Directions

Cook pasta until al dente in a large pot of boiling salted water. Drain.

Meanwhile, in a large saucepan, melt the butter over medium heat. Add the flour and stir to form a smooth paste. Cook for about 2 minutes, being careful not to brown. Gradually add the milk and the half-and-half and simmer until thickened slightly, stirring all the while. Remove from the heat. Stir in the 3 cheeses and season with black pepper, to taste. Add the cooked pasta and mix into the cheese sauce thoroughly.

Preheat oven to 400 degrees F.

For the Classic Mac and Cheese:

1 cup coarse bread crumbs

1 tablespoon butter, melted

2 tablespoons chopped fresh parsley

Salt

Pour half of the mac and cheese into an 8 by 8 by 2-inch baking dish. In a mixing bowl toss the bread crumbs together with the melted butter, parsley, and salt, to taste. Top the mac and cheese with the bread crumb mixture and bake 15 minutes or until the topping has nicely browned and pasta is bubbly and creamy.

For the Chili Mac and Cheese:

2 tablespoons chili powder

A few dashes dried red chili flakes

1 cup crushed yellow corn chips

1 tablespoon vegetable oil

1 small lime, zested

Stir the chili powder and chili flakes into half of the mac and cheese base. Pour into an 8 by 8 by 2-inch baking dish. In a mixing bowl combine the crushed corn chips together with the oil and the lime zest. Top the mac and cheese with the corn chip mixture and bake 15 minutes or until the topping has nicely browned and pasta is bubbly and creamy.

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Comments & Reviews

recipe Mac and Cheese Two Ways
Jennifer Delmar, MD 11-15-2009
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Best Mac and Cheese Ever
Rated: 5 stars out of 5

I double the amount of the second mac and cheese (the chili mac and cheese) instead of making the traditional. It is so... good! I make it all the time and everyone loves it! It isn't a traditional recipe, but after eating this, I don't even crave regular mac and cheese anymore!Read more
recipe Mac and Cheese Two Ways
anna edmond, OK 01-29-2009
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awesome
Rated: 5 stars out of 5

I made this on a weeknight. Super easy and tasty! I was out of mozzarella so I subbed jack cheese. Also, I added some... shredded chicken and made the main dish.Read more
recipe Mac and Cheese Two Ways
Mirriam Vienna, VA 11-27-2008
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Rich and cheesy is what you want in a mac n cheese
Rated: 5 stars out of 5

This has become a special occasion staple since it is rich and cheesy - how can those two be bad things in a mac and cheese??... This is absolutely delicious, and I don't generally like mac and cheese. Yum! Can't wait to have this tonight with the turkey!Read more
recipe Mac and Cheese Two Ways
Julie West Hartford, CT 11-01-2008
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Really, really, really good.
Rated: 5 stars out of 5

This is a great Mac and Cheese recipe. It came out nice and creamy. I was a bit hesitant on making it for a get together... after reading some of the reviews, but am so glad I did. It certainly wasn't overpowering or too rich. My friends and family (including myself) found it to be the perfect balance of cheese blend. Its certainly another great Dave recipe.Read more
recipe Mac and Cheese Two Ways
zanah mokena, IL 08-26-2008
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overpowering
Rated: 1 stars out of 5

this recipe was to strong. it didn't taste like mac and cheese. the pecorino romano cheese is what killed it my family... hated itRead more
recipe Mac and Cheese Two Ways
Jordan Fort Worth, TX 08-04-2008
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Mac n' Cheese
Rated: 4 stars out of 5

I have made this dish several times, and have tweaked it some. I add a little ground mustard and half a cup of sour cream. I... also use a little more cheddar and less mozzarella. I make a ritz crumb topping with butter, parley, garlic and parm cheese.Read more