Table of Contents

Dedication and Acknowledgments TK Preface Introduction Chapter 1: Making the Perfect Mac and Cheese Pasta Perfect Choices for Cheeses Making a Superior Sauce Changing the Form Crunchy Toppings Advance Prep and Reheating Rules Gluten-Free Alteration A Note about Serving Sizes Chapter 2: Mac and Cheese as Finger Food Mac and Cheese Bites Orzo Arancini Mac and Cheese Spring Rolls Mini-Mac Canapes Mac and Cheese Carbonara on Parmesan Crisps Mexican Mac and Cheese Tortilla Cups Chapter 3: Fundamental Mac and Cheese Herbed Mac and Cheese DuMac & Cheese Cheddar and Jack Mac and Cheese Mac and Cheese with Mustard Sage Topping Truffled Mac and Cheese Skillet-Fried Cheddar Mac and Cheese Molly's Truffled Mac and Cheese Goat Cheese and Boursin Mac and Cheese Sherried Mac and Cheese Mac and Cheese Pudding Chapter 4: Vegetable Versions of Mac and Cheese "Big Kid Mac" with Spinach, Caramelized Onions, and Truffle Oil Mac and Cheese Primavera Mac and Cheese with Gorgonzola and Tomatoes Mediterranean Mac and Cheese with Olives Spinach and Artichoke Mac and Cheese Dilled Mac and Cheese with Garlicky Spinach Mac and Cheese Margherita Wild Mushroom Mac and Cheese Parisian Mac and Cheese with Shiitake Mushrooms and Figs Sweet Onion Mac and Cheese Creamy Leek Mac and Cheese Fajita Mac and Cheese Poblano Chile Mac and Cheese Chapter 5: Seafood Mac and Cheese Cooking Lobster and Lobster Stock Mascarpone Lobster Mac and Cheese Lobster Mac and Cheese with Tarragon Lobster Mac and Cheese with Marinated Tomatoes Truffled Lobster Mac and Cheese with Mushrooms and Tomato Spicy Shrimp Mac and Cheese Shrimp Scampi Mac and Cheese Mac and Cheese Alla Ajillo Chesapeake Crab Mac and Cheese New England Clam Mac and Cheese Dilled Salmon Mac and Cheese Tuna Noodle Casserole Chapter 6: Meaty Mac and Cheese Chicken and Broccoli Mac and Cheese Buffalo Chicken Mac and Cheese Mayan Chipotle Chicken Mac and Cheese Mac and Cheese with Chicken and Prosciutto Sherried Turkey and Mushroom Mac and Cheese "Mac Quack" with Duck and Caramelized Onions Philly Cheese Steak Mac and Cheese Cheeseburger Mac and Cheese Black and Bleu Mac and Cheese Pastitsio-Style Mac and Cheese Spicy Linguica Mac and Cheese Chapter 7: Mac and Cheese with Bacon and Ham Alpine Mac and Cheese with Bacon and Gruyere Mac and Cheese with Bacon and Four Cheeses Bacon and Cheddar Mac and Cheese with Scallions and Sour Cream Mac and Greens "Mac Attack" with Bacon, Cheddar, and Apple Bacon, Tomato, and Caramelized Onion Mac and Cheese French Onion and Bacon Mac and Cheese Mac and Cheese Souffle with Country Ham Ham and Goat Cheddar Mac and Cheese Aged Gouda Mac and Cheese with Country Ham Mac and Cheese with Ham, Tomatoes, and Three Cheeses Roasted Garlic, Prosciutto, and Smoked Provolone Mac and Cheese Serrano Ham and Chile Mac and Cheese Not Yo' Mama's Mac and Cheese Magnifique Mac-n-Fromage Chapter 8: Mac and Cheese for Dessert Rum Raisin Orzo Pudding Grand Marnier Orzo Pudding Macaroni with Pecan Caramel Mascarpone Dessert Cannelloni Orange Noodle Kugel with Dried Fruit Apple Raisin Noodle Kugel

About the Author

Ellen Brown is a 30-year veteran foodie. She is the author of more than 30 cookbooks, including several Complete Idiot's guides and Scoop: 125 Specialty Ice Creams from the Nation's Best Creameries. She is the founding food editor of USA Today. Her writing has appeared in major publications including The Washington Post, The Los Angeles Times, Bon App&eacutetit, Art Culinaire, and The San Francisco Chronicle, and she has a weekly column in the Providence Journal. She lives in Providence, Rhode Island.

Reviews

John Mariani, Food & Travel Correspondent, Esquire Magazine "Fabulous!!! One of the only times I can say I'd actually like to make every recipe in there!" Larry Cox at What's Cooking?, TucsonCitizen.com "The recipes in this collection are fairly easy to prepare and accessible. What gives this cookbook its legs are the unexpected variations on this timeless comfort food." Knoxville News Sentinel "The majority of Brown's recipes are adapted from versions served at high-end restaurants, which means few of the dishes include processed cheese foods such as Velveeta or American cheeses. Instead, what you will find are recipes featuring the yumminess of mozzarella, provolone, Muenster, fontina, Gruyere and mascarpone, just to name a few. If you're a macaroni and cheese connoisseur you will be well served throughout the upcoming winter months with this 192-page softbound book. " Providence Journal "Mac and cheese is a go-to comfort meal for many of us. But a funny thing happened a few years ago-it became gourmet. Many of the finest restaurants added mac and cheese to their menus. But these dishes weren't your Howard Johnson versions; they were elegant ones with fine cheeses and interesting pasta. Leave it to Ellen Brown to pounce on the trend and to produce a new cookbook. Her recipes are not limited to creamy pasta dishes either, but include canapes to serve at parties and even desserts." Norwood Transcript and Bulletin "Whether you like the standard dish with an abundance of cheese or want to try something a bit different with crab or lobster, Brown has all the choices. The book also includes a few decadent and caloric desserts such as orzo pudding made with Grand Marnier or macaroni with a rich and nutty Mascarpone sauce."