Nothing says comfort food favor mac n" cheese. Whether your mom made that from a crate or she whipped up her own recipe, there aren"t many civilization out there who don"t have some type of childhood memory of it.

You are watching: Throwdown with bobby flay mac and cheese

Unfortunately, it is often considered a low-end food, no worthy of gourmet consideration.

But Bobby Flay, ours resident chef, is below to dispel every one of that. He claims that there space all kinds of gourmet, luxury ways to serve everyone"s favourite entrée.

He"s prepare a recipe that won the a "Throwdown" competition virtually a year ago. His renowned Throwdown Macaroni and Cheese Cabonara cooking recipes took under Delilah Winder, a renowned soul food chief in Philadelphia. It has actually an "almost béchamel" sauce and is served baked with pancetta.

He is additionally sharing the recipes because that Pasta with 4 Cheeses and also Roasted Garlic and also Penne Ala Vodka Macaroni and Cheese.

Throwdown Macaroni & Cheese CarbonaraServes: 4

1 tablespoon olive oil 1-inch thick item pancetta, cut into small dice 3 cloves garlic, finely chopped 3 tablespoons all-purpose flour 6 to 7 cups totality milk, heated 4 large egg yolks, easy whisked 2 teaspoons carefully chopped fresh thyme leaves 1 teaspoon cayenne pepper 2 cup freshly grated Asiago cheese, plus more for the top 1 1/2 cup Irish white Cheddar, plus an ext for the peak 1 1/2 cups mountain Valley Cheddar, plus an ext for the top 1 cup grated Fontina cheese, plus more for the peak 1/2 cup freshly grated Parmigiano Reggiano, plus more for the peak Salt and freshly ground black color pepper 1 pound elbow macaroni, cooked simply under al dente 1/2 cup coarsely chopped flat-leaf parsley

1. Preheat oven to 375 levels F. Butter the bottom and also sides the a large baking pan and collection aside.Heat the oil in a large sauté pan over tool heat. Add the pancetta and also cook until gold brown on all sides. Remove with a slotted spoon to a plate inside wall with file towels. 2. Add the garlic to the pan and cook till lightly gold brown. Whisk in the flour and also cook for 1-2 minutes. Whisk in 5 cup of the warm milk, increase the warmth to high and cook, whisking constantly till thickened, 3-5 minutes. Whisk in the eggs till incorporated and let chef for 1-2 minutes. Remove from the heat and also whisk in the thyme and every one of the cheese until completely melted, season through salt and pepper. If the mixture shows up too thick, include some the the continuing to be milk ¼ cup in ~ a time. Place the cooked macaroni in a big bowl, add the cheese sauce, scheduled pancetta and parsley and also stir till combined. Move the mixture come the ready pan. Combine together additional fontina, cheddar, asiago and parmesan in a bowl and sprinkle evenly end the optimal of the macaroni. Bake in the stove until heated through and also the top is lightly gold brown, 12 come 15 minutes. Eliminate from the oven and let remainder 10 minutes before serving.

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Penne Al a Vodka Macaroni & CheeseServes: 6

Vodka Sauce2 tablespoons olive oil1 little onion, carefully dicedPinch the red chile flakes2 cloves garlic, finely chopped½ cup vodka1 28-ounce have the right to plum tomatoes, crushed½ cup hefty cream2 tablespoons chopped new parsley3 tablespoons chopped new basilSalt and also freshly ground black pepper1 lb pasta, contempt under al dente1 cup grated parmesan cheese1 lb fresh mozzarella, reduced into ¼-inch thick slicesFresh basil leaves

1. Preheat stove to 350 degrees F. Warmth the oil in tool saucepan over high heat. Add the onions and cook till soft. Include the garlic and chile flakes and also cook for 30 seconds. Add the tomatoes, and cook until soft and also the mixture has thickened. Include the heavy cream and also cook because that 1 minute. Add the parsley and basil and season through salt and pepper. 2. Ar the cook pasta in a huge bowl, include the sauce and also the parmesan cheese and mix until combined. Carry to a huge baking dish and also place the cheese evenly over the top. Place in the oven and also cook till warmed through and also the mozzarella melts, around 20 minutes. Remove from the oven and also top with basil leaves.

Pasta with 4 Cheeses and Roasted GarlicServes: 4

1 tablespoon unsalted butter1 tablespoon flour¾ cups totality milk¾ cups heavy cream8 cloves roasted garlic, pureed1 cup grated fontina cheese¾ cup crumbled Gorgonzola½ cup, to add 2 tablespoons Romano cheese¼ cup, to add 2 tablespoons Parmesan cheese1 lb penne pasta, cooked contempt under al denteSalt and also freshly ground black color pepper1 tablespoons chopped fresh thyme3 tablespoons chopped new parsley¼ cup new breadcrumbs.

1. Preheat stove to 350 levels F. Melt the butter in a tool saucepan end medium-high heat, include the flour and whisk until smooth, about 1 minute. Include the milk and also cream, bring to a boil and cook till thickened, whisking constantly, about 2 minutes. Eliminate from the heat and whisk in the roasted garlic puree every one of the cheese (except the 2 tablespoons the the parmesan and the Romano) and season through salt and also pepper. 2. Place the penne in a big bowl, add the cheese sauce, thyme and also parsley and also stir to combine. Scrape the mixture into a huge baking dish. Combine the breadcrumbs, 2 tablespoons of parmesan and also 2 tablespoons the Romano and also evenly sprinkle the mixture end the height of the penne. Bake until heated through and the height is lightly golden brown, about 20 minutes.