If you love mac ’n cheese . . .

Everyone’s favorite mac ’n just got better with scrumptious new gourmet upgrades!

Mac Sauce

3 cups milk

1/2 cup unsalted butter

1/2 cup all-purpose flour

2 tsp. kosher salt or 1 tsp. table salt

● Heat milk in pot over medium heat until it just starts to bubble, but is not boiling, 3-4 minutes. Remove from heat. Heat butter over medium heat in separate pot. When butter has just melted, add flour; whisk constantly until light brown, about 3 minutes. Remove from heat. Slowly pour milk, 1 cup at a time, into butter mixture, whisking constantly. It will get very thick at first and thin as you add all 3 cups. Set pot over medium heat; cook, whisking constantly. In 2-3 minutes, sauce should become silky and thick; add salt. Use immediately or cover and refrigerate for a day or two if you want to make it ahead—it will get a lot thicker, so it may need a little milk to thin out a bit when it comes time to melt in cheese. Makes 3 cups. Classic Mac 8 oz. elbow pasta

2 cups Mac Sauce, recipe

above

1 1/2 cups grated extra-sharp Cheddar cheese

1/2 cup grated Pecorino Romano cheese

● Cook pasta in salted boiling water until a little less than al dente. Drain; rinse pasta with cold water and drain again. Combine sauce and both cheeses in large heavybottomed pot; cook over medium heat. Stir until cheese is barely melted, about 3 minutes. Slowly add cooked pasta; stir and continue cooking, stirring constantly, until pasta is hot, 5 minutes. Makes 4 servings.

● VARIATION: You can also bake mac in buttered baking dish with a little panko breadcrumbs sprinkled on top in 400°F oven 10-15 minutes for a crispy top and creamy inside.

Patatas Bravas Mac

8 oz. elbow garlic, pasta minced

2 Tbs. olive oil

3 fingerling potatoes, about 6 oz., thinly sliced

2 Tbs. butter, at room temperature

1 Tbs. smoked paprika 2 cloves

2 Tbs. freshly squeezed lemon juice

Kosher salt

2 cups Mac Sauce, recipe

above

2 cups grated Manchego cheese, about 8 oz.

● Cook pasta in salted boiling water until a little less than al dente. Drain; rinse with cold water and drain again. Line plate with paper towels. Heat oil in skillet over medium heat. Add potato slices; cook until lightly golden, about 6 minutes. Transfer to plate to drain. Combine butter, smoked paprika, garlic, lemon juice and 1 tsp. salt in small bowl; mash into thick paste. Add sauce, paprika paste and cheese to large heavy-bottomed pot. Cook over medium heat, stirring until cheese is barely melted, about 3 minutes. Gradually add cooked pasta; continue cooking, stirring constantly, until hot, 5 minutes. Spoon into bowls; arrange potato slices in single layer on top of each portion. Makes 4 servings.

Mac-cakes (Like Pancakes, Only Better)

1 cup elbow pasta

1/2 cup Mac Sauce, recipe above left

1 cup grated cheese (Cheddar is classic, but any favorite cheese will work)

1 egg

About 1 cup panko breadcrumbs

4 Tbs. unsalted butter

● Cook pasta in salted boiling water until a little less than al dente. Drain; rinse with cold water and drain again. Mix sauce, cheese and egg together in bowl. Add pasta; stir until evenly mixed. Place panko in separate bowl. Place about 2 Tbs. of mac mixture in bowl of panko. Gently roll around in panko to form ball that is fully coated with breadcrumbs. Heat griddle or nonstick skillet over medium heat; butter pan generously. Place ball of mac and cheese in pan; press down with back of spatula until it flattens into a thick pancake (not too thin, or it will break apart). Repeat with enough pancakes spaced at least 1" apart to fill pan. Cook pancakes on one side until brown and crispy, about 2 minutes; flip and cook until brown and crispy, 2 minutes. Transfer to serving plate. Repeat, adding more butter as needed, until all pancakes have been cooked. Makes 4 servings.