Multi-Recipe: Classic Mac & Cheese, Stout and Bacon Mac & Cheese, Crab Mac & Cheese, Spinach & Artichoke Mac & Cheese
ID: 7978689a...
Rachael Ray demonstrates a foolproof, 5-ingredient master cheese sauce and uses it to create four incredible variations of macaroni and cheese, ranging from a quick stovetop classic to indulgent baked versions with bacon-beer, crab, or spinach and artichoke.
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🍳 Cooking Flow
Prepare the master base sauce by simmering heavy cream and grainy Dijon mustard for 3 minutes. → Choose your cheese combination to melt into the base sauce. → Mix in cooked pasta along with your desired protein or vegetable fillings (bacon-onion, crab, or spinach-artichoke). → Prepare the customized crunchy toppings (pretzel topping, oyster cracker topping, or garlic breadcrumbs). → Assemble in a baking dish and bake at 375°F until golden brown and bubbling.
Cooking Steps
Brief Cooking Order
Prepare the master base sauce by simmering heavy cream and grainy Dijon mustard for 3 minutes. → Choose your cheese combination to melt into the base sauce. → Mix in cooked pasta along with your desired protein or vegetable fillings (bacon-onion, crab, or spinach-artichoke). → Prepare the customized crunchy toppings (pretzel topping, oyster cracker topping, or garlic breadcrumbs). → Assemble in a baking dish and bake at 375°F until golden brown and bubbling.
Introduction
Rachael Ray demonstrates a foolproof, 5-ingredient master cheese sauce and uses it to create four incredible variations of macaroni and cheese, ranging from a quick stovetop classic to indulgent baked versions with bacon-beer, crab, or spinach and artichoke.
Step 1
【Master Base Sauce】In a skillet, combine 1 pint of heavy cream and 1/2 cup of grainy Dijon mustard. Bring to a low boil/simmer and reduce for exactly 3 minutes.
Step 2
【Classic Mac & Cheese】Stir 1.5 cups of grated yellow American cheese and 1.5 cups of grated sharp cheddar cheese into the hot base sauce until completely melted and smooth. Optional: add a crushed garlic clove.
Step 3
【Classic Mac & Cheese】Toss the fully cooked macaroni (or ziti) into the cheese sauce. Stir to coat thoroughly, then transfer to a serving dish.
Step 4
【Stout and Bacon Mac】Start with the reduced master sauce in a pan. Add 3 cups of English sharp cheddar. Separately, render 4 chopped bacon slices in a pan, then caramelize 2 sliced onions in the bacon fat. Deglaze the onion-bacon pan with 1 cup of stout beer, a splash of Worcestershire sauce, and 1 tablespoon of brown sugar.
Step 5
【Stout and Bacon Mac】Mix the cheddar cheese sauce with the caramelized beer-onion-bacon mixture and undercooked penne pasta. Pour into a baking casserole dish.
Ingredients List
Important Notes
For stovetop-only macaroni and cheese, cook the pasta fully. For baked versions, undercook the pasta by 6 minutes, shock in ice water, and let dry thoroughly so it does not become mushy when baked.
Grainy Dijon mustard adds acidity and depth, acting as a natural binder that prevents the cheese sauce from separating without needing a flour-based roux.
Make sure frozen spinach is thoroughly squeezed dry to avoid watering down the cheese sauce.
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