Frederic Melton
If you're looking for a new take on leftover macaroni cheese, Rachael Ray has a few indulgent recipes that are worth trying. Ray's recipes are known for being quick and easy or fun twists on classics, and her macaroni cheese recipes are no exception. Her ultimate mac and cheese includes bacon, shallots, garlic, truffles, and a few kinds of cheese, topped with parmesan and fresh herbs. If you're after a more classic macaroni and cheese, Ray also has a recipe for macaroni and cheddar cheese, which is also freezer-friendly.
| Characteristics | Values |
|---|---|
| Ingredients | Pasta, Butter, Flour, Milk, Salt, Pepper, Cheese (cheddar), Gruyere, parmesan, Bacon, Onion/Shallots, Garlic, Mustard, Truffles/Truffle Oil, Fresh Herbs |
| Recipe Steps | 1. Fry bacon, onion/shallots, and garlic in butter. 2. Build a bechamel sauce in the same pot. 3. Stir in cheese, mustard, and truffles/truffle oil. 4. Add bacon and pasta back to the pan. 5. Transfer to a baking dish and top with parmesan. 6. Bake for 30-35 minutes. 7. Sprinkle with fresh herbs and let stand for 5-10 minutes. |
| Tips | - For a more indulgent version, top with breadcrumbs. - For a freezer-friendly version, let the pasta cool, wrap it in plastic wrap, and store it in the freezer. |
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What You'll Learn
Freezing leftover macaroni cheese
Yes, you can freeze macaroni and cheese! It's a great candidate for making and freezing, and it's easy to do. Here are some tips for freezing leftover macaroni and cheese:
Before Freezing:
Firstly, decide whether you want to freeze the macaroni and cheese before or after baking. If you want to freeze it before baking, combine all the ingredients and then freeze it to bake later. If you want to freeze it after baking, make sure the pasta is not overcooked, as it may soften further when frozen and thawed. Undercooking the pasta by one or two minutes can prevent mushy noodles.
Packaging:
Allow the macaroni and cheese to cool to room temperature. Place the desired serving of macaroni and cheese on plastic wrap and wrap it a couple of times. Then, wrap the plastic-wrapped macaroni and cheese in a single layer of foil to reduce freezer frost. You can also use airtight freezer containers or zip bags. If using zip bags, freeze flat.
Storing:
Store the wrapped macaroni and cheese in the freezer for up to three months. The U.S. Food and Drug Administration (USDA) advises against defrosting foods on the counter, as bacteria can multiply and spread quickly at temperatures above 40°F. Instead, thaw the frozen macaroni and cheese in the refrigerator overnight or for approximately a day in advance.
Reheating:
You can reheat the thawed macaroni and cheese in the microwave, on the stovetop, or in the oven. For small batches, the microwave is best. Add 1 tablespoon of milk per cup of macaroni and cheese, and reheat on 50% power in the microwave, stirring after every minute. Similarly, on the stovetop, add a tablespoon of milk per cup of macaroni and cheese, warm over medium heat, and add a small amount of butter and cheese to restore creaminess. For larger batches, add the thawed macaroni and cheese to a baking dish, along with 1 tablespoon of milk per cup of pasta and extra cheese. Bake at 350°F for 15-20 minutes, or until bubbling.
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Rachael Ray's ultimate mac and cheese recipe
To make the ultimate mac and cheese, start by rendering some chopped bacon and then cook down onions (or shallots) and garlic in the fat. Next, build a bechamel in the same pot (after removing the bacon, onion, and garlic first). For the bechamel, add butter to the pan, and once it starts foaming, whisk in flour, dry mustard, salt, and pepper, followed by milk. Let it thicken, and then stir in some grated Gruyere cheese. You can also add truffles and/or truffle oil for extra flavor.
Once the cheese has melted, add the bacon and pasta back to the pan and stir to combine. Transfer the mixture to a baking dish and top it with parmesan cheese. Bake it in the oven for about 30-35 minutes, until it's brown and bubbly. After removing it from the oven, sprinkle fresh herbs on top and let it stand for 5-10 minutes before serving.
If you're looking for a more straightforward mac and cheese recipe, Rachael Ray also has a recipe that uses cheddar cheese. This recipe starts by creating a roux with butter, flour, and oil, and then adding milk to create a béchamel sauce. Shredded cheddar cheese is then stirred into the sauce, along with nutmeg, cayenne, and salt to taste. Finally, cooked pasta is added to the sauce and the mixture is transferred to a flameproof baking dish, topped with more cheese, and broiled until browned.
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How to make macaroni and cheddar cheese
Ingredients
- Butter
- Flour
- Milk
- Cheddar cheese
- Elbow macaroni
- Salt
- Pepper
- Nutmeg
- Cayenne
Method
- Start by making the cheese sauce. Melt butter in a pan and whisk in flour, dry mustard, salt and pepper. Cook until smooth and golden.
- Slowly add milk while whisking, and bring to a bubble. Allow the mixture to thicken, then stir in shredded cheddar cheese a handful at a time. Season with nutmeg and cayenne, and add salt to taste.
- Boil the macaroni for 2 minutes less than the package instructions, as it will continue cooking in the oven. Drain the macaroni and add it to the cheese sauce, coating completely.
- Transfer the mixture to a baking dish and top with remaining cheese.
- Place the baking dish under a hot broiler and brown the cheese on top.
Variations
For a more indulgent version of this classic comfort food, try adding bacon, shallots, garlic, and truffles or truffle oil. You can also experiment with different types of cheese, such as Gruyere or Fontina, or sprinkle paprika on top for a pop of color.
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Macaroni cheese with bacon and truffles
Ingredients
- Butter
- Flour
- Dry mustard
- Salt
- Pepper
- Milk
- Gruyere cheese
- Bacon
- Pasta
- Parmesan cheese
- Fresh herbs
- Truffle (optional)
- Truffle oil (optional)
Method
- Preheat the oven to 400°F and bring a large pot of salted water to a boil.
- Add butter to a pan, and once foaming, whisk in flour, dry mustard, salt and pepper, followed by the milk.
- Let the mixture thicken to coat a spoon slightly, then stir in the grated Gruyere cheese.
- Add truffles and/or truffle oil, if using.
- In a separate pan, cook the bacon until crispy. Chop or crumble into pieces.
- Add the cooked pasta and bacon to the cheese sauce and stir to combine.
- Transfer the mixture to a baking dish and top with parmesan cheese.
- Bake for 30-35 minutes, until brown and bubbly.
- Top with fresh herbs and let stand for 5-10 minutes before serving.
Leftovers
Leftover macaroni cheese can be stored in an airtight container in the fridge for up to 3 days. To reheat, place the macaroni cheese on a microwave-safe plate or dish and stir in a spoonful of extra cream or milk. Microwave on high for 30-second intervals, stirring in between, until heated to your preferred temperature.
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Baked macaroni cheese
Ingredients
- Butter
- Flour
- Dry mustard
- Salt and pepper
- Milk
- Cheese (Gruyere, Parmesan, and/or Cheddar)
- Bacon (chopped)
- Onion or shallot
- Garlic
- Fresh herbs (optional)
- Truffles and/or truffle oil (optional)
- Pasta
Method
- Preheat your oven to 400°F.
- Bring a large pot of salted water to a boil for the pasta.
- In a separate pan, melt butter and whisk in flour, dry mustard, salt, and pepper.
- Slowly add milk while whisking continuously.
- Allow the mixture to thicken, then stir in your choice of shredded or grated cheese. Rachael Ray suggests Gruyere, but Cheddar is also a great option.
- For an extra indulgent twist, you can add cooked, chopped bacon and onions or shallots to the mix. Cook these first and set them aside before making the cheese sauce.
- If you're feeling fancy, add some grated truffle or a drizzle of truffle oil.
- Combine the cooked pasta with the sauce, making sure the pasta is completely coated.
- Transfer the mixture to a baking dish and top with Parmesan cheese.
- Bake for around 30 minutes, until brown and bubbly.
- Sprinkle with fresh herbs, if desired, and let the dish stand for 5-10 minutes before serving.
Tips and Variations
- For a make-ahead option, let the dish cool, wrap it, and freeze it. When ready to eat, bake it straight from the freezer at 400°F for about 1 hour and 15-20 minutes, removing the foil for the last part to brown the top.
- For a simple, classic macaroni and cheese, stick to just cheese and forgo add-ins.
- If you're short on time, Rachael Ray often provides quick and easy recipes that take less than 30 minutes.
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Frequently asked questions
Rachel Ray's ultimate macaroni and cheese recipe includes bacon, shallots, garlic, truffles and/or truffle oil, a few kinds of cheese, fresh herbs, and a bechamel.
Rachel Ray's macaroni and cheese takes around 45 minutes to make.
Yes, you can make Rachel Ray's macaroni and cheese ahead of time and freeze it. To do this, let the cooked macaroni and cheese cool, then wrap it in plastic wrap and store it in the freezer. When you're ready to eat it, bake it in a 400°F oven for 1 hour covered with foil, then for another 15-20 minutes uncovered to brown the top.
Here are some tips for making the best macaroni and cheese:
- Use a combination of cheeses for a more complex flavor.
- Add mix-ins such as bacon, shallots, garlic, or truffles.
- Don't overcook the pasta—it should be cooked just shy of al dente before combining it with the sauce.
- Let the macaroni and cheese stand for 5-10 minutes before serving to allow it to set.
