National Macaroni and Cheese Day is July 14th! Celebrate with some of these delicious recipes.

Macaroni and Cheese Day is     Friday, July 14th 

Pasta and cheese dishes have been recorded as early as the 14th century and considered one of the best comfort foods. So of course, it has earned its place of honor on July 14th – National Macaroni and Cheese Day. The classic staple commonly served with elbow macaroni and cheddar cheese is loved by kids (and adults alike). For some families, it is a necessary staple and provides much-needed nutrition. We asked our clients to share their favorite enticing, gooey & cheesy recipes for you!

Poole’s Diner Macaroni And Cheese Recipe

RECIPE: POOLE’S DINER MAC AND CHEESE

Ingredients

• 3 cups heavy cream
• 1/2 pound macaroni, cooked al dente and drained
• 1 cup Jarlsberg, shredded and divided
• 1 cup Grana Padano, shredded and divided
• 3 cups white cheddar, shredded and divided
• sea salt, to taste

RECIPE: CHEEZ-IT MAC AND CHEESE

Ingredients

• 1 box elbow macaroni
• 3/4 stick butter
• 8 ounces cheddar cheese, shredded
• 1/2 cup heavy cream
• 2 cups Cheez-Its, crushed
• Salt and pepper, to taste
• chopped chives, to garnish

RECIPE: CARAMELIZED ONION AND PROSCIUTTO MACARONI AND CHEESE

Ingredients

• One batch caramelized onions
• 1/3 pound prosciutto, sliced
• Two batches bechamel sauce, see link for recipe
• 1 1/2 boxes pasta shape of your choice, we used Gigli
• 6 cups plus three tablespoonsGruyere, grated
• 2 cups grated Pecorino Romano, divided
• 2 cups breadcrumbs
• 2 tablespoons unsalted butter, melted
• 1 tablespoon fresh thyme leaves
• Salt and pepper, to taste

RECIPE: MACARONI AND BRIE WITH CRAB

Ingredients

• nonstick cooking spray
• 1 pound medium shell pasta
• 5 tablespoons butter
• 1 medium sweet onion (such as Vidalia or Maui), halved and thinly sliced
• 1/3 cup all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon
• 3 cups condensed milk
• 1 pound Brie cheese, trimmed, cut into small wedges, and chopped (reserve 8 small wedges for topping)
• 12 ounces fresh cooked crabmeat or canned lump crabmeat, drained, flaked, and cartilage removed
• 3 slices stale or toasted white bread, torn apart into pieces

RECIPE: TRUFFLE BAKED MACARONI AND CHEESE

Ingredients

• 8 ounces elbow macaroni
• 6 tablespoons butter
• 3 tablespoons flour
• 3 1/2 cups milk
• 1/2 medium white onion
• 1 bay leaf
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 pinch cayenne pepper
• 3 tablespoons black truffles, finely chopped
• 10 ounces sharp aged white cheddar, grated
• 3 ounces Gruyere, grated
• 1 ounce Parmesan cheese, grated
• 2 drops black truffle oil
• 1 cup brioche breadcrumbs
• 2 tablespoons parsley, chopped
• sliced black truffles, to garnish (optional)

RECIPE: GREEN CHILE-CHEDDAR MACARONI SALAD

Ingredients

• 4 poblano chiles
• 1 tablespoon olive oil
• 1 pound macaroni
• 1/2 cup mayonnaise
• 8 ounces extra-sharp cheddar cheese, coarsely grated
• 1/2 teaspoon onion powder
• 1 cup red onion, finely chopped

RECIPE: SOUTHERN MAC AND CHEESE WITH SMOKED COLLARDS

Ingredients

Collards

• 2 fresh Andouille sausages, removed from casings (or substitute other fresh sausage of your choice)
• 1 medium onion, diced
• 1 bunch collard greens, rinsed, thick stems cut off and the leaves chopped into large chunks
• 1/2 cup chicken or vegetable stock, or water
• kosher salt, to taste

Béchamel And Pasta

• 2 fresh Andouille sausages, removed from casings (or substitute other fresh sausage of your choice)
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 stalk celery, diced
• 1/2 cup flour
• 4 cups whole milk
• 2 cups sharp cheddar cheese (or other cheese of your choice), shredded
• kosher salt, to taste
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cayenne pepper, or to taste
• A few dashes of your favorite hot sauce, or to taste
• 2 boxes pasta or your choice

Breadcrumbs

• 1 small loaf prepared cornbread (store-bought or your favorite recipe), broken up into small crumbles with your hands

RECIPE: BREAKFAST MAC AND CHEESE

Ingredients

• 1/2 pound dried elbow pasta
• 1/2 pound sliced bacon
• 2 cups bechamel sauce
• 2 cups grated extra-sharp, aged Cheddar cheese
• 1/2 cup panko breadcrumbs
• 2 tablespoons unsalted butter
• 4 large eggs
• freshly ground black pepper

RECIPE: CAVATAPPI WITH FONTINA & FALL VEGETABLES

Ingredients

• 2 tablespoons olive oil
• 1 large red bell pepper, julienned
• 2 medium zucchini, julienned
• 2 medium carrots, julienned
• 1 1/2 pounds cavatappi or other tubular pasta
• 6 cups bechamel sauce
• 1/2 pound, plus 1/2 cup fontina, grated
• 1/2 pound, plus 1/2 cup aged gruyere, grated
• 4 sprigs fresh thyme, leaves only
• 1 tablespoon Tabasco sauce
• 2 cups plain breadcrumbs
• 4 tablespoons unsalted butter, melted
• 1 egg, beaten
• kosher salt to taste

Jalapeño Broccoli Mac & Cheese

• 2 cups dry macaroni or small pasta of choice
• 1 1/2 cups broccoli florets
• 3 tablespoons butter
• 1/4 cup flour
• 2 1/2 cups milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups grated cheese of choice (I used a mix of Monterey jack and cheddar)
• 1 diced jalapeño, or to taste

Sloppy Joe Mac & Cheese

Ingredients

For the Sauce:

• ¾ cup tomato sauce
• 2 tablespoons dark brown sugar
• 1 tablespoon tomato paste
• 2 teaspoons Worcestershire sauce
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

For the Pasta and Remainder of Dish:

• 2 cups dry rotini (or any spiral-shaped) pasta
• 1 tablespoon vegetable oil
• ¾ cup diced onion
• 1 medium green bell pepper, diced (about ½ cup)
• 2 cloves garlic, minced
• ½ pound ground beef
• 1 cup freshly grated sharp cheddar cheese

Caprese Mac & Cheese

Ingredients

for the sauce

• 100g butter
• ½ cup flour
• 1-litre milk, warmed with 1 bay leaf, ½ onion, and 5 black peppercorns
• pinch of nutmeg
• 150g gruyere/ other strong, mature cheese, grated
• salt & white pepper to taste

for the tomato layer

• 400g tin whole peeled tomatoes
• 1 teaspoon sugar
• 1 teaspoon salt

for the mac and cheese

• 500g pasta of your choice (I used a spiral shaped tube), cooked + 1 cup of cooking water reserved
• 8 ripe tomatoes, sliced into ½ cm slices
• ½ cup basil pesto
• 150g fior di latte (or another mozzarella of your choice)

5. Apple Sauce Mac & Cheese with Apple Sausage

Ingredients:

1 lb Conchiglie Pasta, or other elbow macaroni

3/4 lb Pork, Turkey, or Chicken Apple Sausage, removed from casings

3 and 1/3 Cups Whole Milk

1 Cup Unsweetened Applesauce

12 Ounces Gruyere Cheese, grated, 1/2 cup of it set aside for garnish

8 Ounces Cheddar Cheese, grated

1/2 Cup Flour

6 Tablespoons Butter

2 Tablespoons Olive Oil

1 Teaspoon Nutmeg

1/2 Teaspoon Pepper

1/4 Teaspoon Salt

Pinch of Cinnamon

Pinch of Ground Cloves

6. Beer Mac & Cheese

2 1/2 cups uncooked whole wheat elbow noodles

2 tablespoons butter

2 tablespoons flour

8 ounces milk

8 ounces beer (I used an amber beer – it was what I had on hand)

8 ounces freshly grated cheddar cheese

4 ounces freshly grated parmesan cheese

1/4 teaspoon smoked paprika

pinch of black pepper

pinch of nutmeg

1/2 cup panko bread crumbs

10 large basil leaves, chopped for garnish

Preheat oven to 375 degrees F.

Prepare water for pasta and boil according to directions, shaving 1-2 minutes off of cooking time since pasta will continue to cook in the oven.

Butternut Squash and Bacon Mac and Cheese

INGREDIENTS:

• 12 slices thick-cut peppered bacon, cut into ½-inch pieces
• ½ butternut squash, finely diced
• ½ yellow onion, finely diced
• Salt and fresh ground pepper, to taste
• 8 tablespoons unsalted butter, divided
• 4 tablespoons all-purpose flour
• 3 cups whole milk
• 8 ounces Gruyere cheese, shredded (about 2 cups), divided
• 8 ounces sharp cheddar cheese, shredded (about 2 cups), divided
• 16 ounces cavatappi pasta (or shaped pasta of your choice)

Pesto Mac and Cheese with Corn and Sun-Dried Tomatoes

Ingredients

• 3 cups large shell pasta, uncooked (6 cups cooked)
• 2 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• ½ cup prepared pesto
• 1 cup (4 ounces) Wisconsin smoked fontina cheese, shredded
• 1 cup (4 ounces) Wisconsin aged gouda cheese, shredded
• ⅓ cup sun-dried tomatoes, slivered
• ¾ cup sweet corn, cooked
• Salt and black pepper to taste
• fresh basil, chopped, for garnish
• fresh parsley, chopped, for garnish

Gnocchi Mac and Cheese with Crispy Kale

ingredients:

1 head of kale, stems removed and leaves torn
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

2 pounds mini potato gnocchi, cooked
2 tablespoons unsalted butter
2 tablespoons flour
2 cups milk
1 cup half and half or heavy cream
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground mustard powder
8 ounces fontina cheese, freshly grated
8 ounces white cheddar cheese, freshly grated
4 ounces parmesan cheese, freshly grated
3 tablespoons seasoned breadcrumbs
salt and pepper to taste, if needed

Carnitas Mac and Cheese

INGREDIENTS

Carnitas

• 4-5 pound Pork Shoulder
• 1 Tbsp Cumin
• 3 tsp salt
• 2 tsp black pepper
• 1 Tbsp Chili Powder
• 2 tsp Ground Coriander
• 1 onion, quartered
• 1 jalapeno, seeded and cut into chunks
• 5 cloves garlic
• 2 medium oranges (I used 4 mini)

Mac and Cheese

• 12 ounces of Rotini pasta
• 6 Tbsp butter
• ⅓ cup flour
• 4 cups warmed milk (not boiling)
• ½ tsp cayenne pepper (optional)
• 2 cups grated sharp cheddar cheese, plus ¾ – 1 cup for sprinkling on top
• 8 oz Velveeta processed cheese, cubed
• 1 can Rotel, drained well

Greek Style Mac and Cheese

Ingredients:

1 pound elbow macaroni
3 tablespoons olive oil, divided
1 medium onion, chopped
1 clove garlic, chopped fine
One 10 ounce bag fresh bagged spinach, roughly chopped
generous pinch of salt
3 tablespoons flour
3 cups milk
freshly ground pepper
1/8 teaspoon freshly grated nutmeg
2 cups grated Havarti cheese with dill , or regular Havarti plus 1 tablespoon fresh dill or 1 teaspoon dried dill
One 8 ounce package feta cheese, crumbled
1 – 12-ounce jar Kalamata olives, chopped
1 tablespoon capers
2 tablespoon sun-dried tomatoes, chopped
1/2 cup bread crumbs or panko crumbs

Spam Mac & Cheese

• 2 cups macaroni or small pasta of choice
• 1/2 can of spam*
• 3 tablespoons butter
• 1/4 cup flour
• 2 1/2 cups milk
• salt, to taste
• 1/2 teaspoon pepper
• 2 cups grated cheese of choice, plus 1 extra cup for topping

Roasted Tomato Soup Mac and Cheese

INGREDIENTS:

1/2 cup unsalted butter

1 sweet onion, cut into slices

3 garlic cloves

2 teaspoons peppercorns

1 bay leaf

1 teaspoons thyme

2 tablespoons tomato paste

3 medium tomatoes, about 1 and 1/4 lbs, diced, one of the diced tomatoes kept separate

1/4 cup cream

2/3 cup milk

2 tablespoons flour

1/2 lb gouda, grated

1/2 lb quality white cheddar, grated

17 ounces elbow macaroni, prepared according to manufacturer’s directions

2 cups sourdough bread cut into 1-inch cubes

1 tablespoon sourdough bread crumbs
2 tablespoons finely grated Parmesan cheese

1/4 teaspoon black pepper

Pumpkin Mac and Cheese

Ingredients

1 pound macaroni of choice (preferably whole grain)*

2 tablespoons extra-virgin olive oil, divided

2 large shallots, diced (approx. 1 cup)

4 garlic cloves, roughly chopped (approx. 1 tablespoon)

1 teaspoon smoked paprika

1 teaspoon dried sage

1 teaspoon turmeric (optional)

1 head of kale, stem removed and roughly chopped (approx. 2 cups)

15 ounces pumpkin purée (1 can or approx. 2 cups)

1 teaspoon vegetable bouillon + 1/2 cup reserved pasta water**

1/2 cup unsweetened plain non-dairy milk (such as almond, cashew, soy or rice milk)

1/3 cup nutritional yeast

salt & pepper to taste

chopped fresh sage for topping (optional)

Mac and Cheese Stuffed Brown Sugar Portobello Mushrooms

ingredients:

4 large portobello mushroom caps, stems removed
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 tablespoon brown sugar
2 cups (leftover) macaroni and cheese
2 ounces freshly grated cheese (whatever kind you love)
1 green onion, sliced
2 tablespoons chopped fresh herbs

breadcrumbs
2 tablespoons unsalted butter
1 garlic clove, minced or pressed
1/3 cup seasoned panko bread crumbs

Greek Yogurt Mac and Cheese

Ingredients

• 1 lb elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp flour
• 1 1/4 tsp salt (if salt sensitive use less and salt to taste after cooking)
• 1/4 tsp black pepper
• 2 cups lowfat milk
• 1 1/2 cups shredded sharp cheddar cheese
• 3/4 cup Greek yogurt (nonfat or lowfat)
• 2 tbsp breadcrumbs
• 1/8 tsp smoked paprika

Lobster and Shrimp Mac and Cheese

INGREDIENTS

• 3/4 pound of any spiral pasta, such as rotini or fusilli
• 2 cups 2% milk
• 4 tbsp unsalted butter, divided
• 1/4 cup all-purpose flour
• 6 ounces Gruyere cheese, grated
• 4 ounces Killaree cheddar, grated, or any white cheddar
• 1/2 tsp freshly ground black pepper
• 1 tsp salt
• 1 pound cooked lobster meat, chopped into 1-inch pieces
• 1/2 pound cooked shrimp, chopped in half
• 1/2 cup Italian breadcrumbs

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