This post is brought to you by KitchenAid
We’re in it to win it today! Buckle up guys, and grab a fork, because it’s the ultimate Mac and Cheese recipe!!
Mac and Cheese is a staple in my life. I’ve told you this before it’s a miracle that I didn’t turn into a noodle considering 99% of my diet from age 2-18 was pasta. I love it every which way, but the ultimate pasta dish for me is a mac and cheese. And today, because I function with the mentality that more is more, I made mac and cheese and then gave it 3 variations because it’s December and that’s allowed!
Where do we start? A few months back I spent a whirlwind 48 hours in Seattle with KitchenAid learning all about their lines of both major and small appliances. (such a tough job, right??) After I got home, my kitchen got a little bit of a facelift with some new KitchenAid® countertop appliances and I’ve been putting them to work ever since. Perhaps my favorite is the KitchenAid® Compact Oven. I’ve always wanted one and Thomas has been begging for one for years and I just never got around to snagging one. But things have changed and this Compact Oven is my life. It’s now replaced the microwave for me almost 99% of the time and it makes baking SO EASY!! If I’m hosting a big dinner party this time of year, you can bet that I’m making most things in the Compact Oven which is a life saver.
That was a long-winded way of telling you what inspired my mac and cheese extravaganza today! Between the Compact Oven, my new KitchenAid® Mini Food Processor, AND the most epic KitchenAid® Multi-Cooker with Stir Tower, you’re basically set when it comes to making mac and cheese. Below you’ll find my master recipe and then 3 alterations. Some with meat, some with veggies and ALL with plenty of cheese!
There’s a Gouda + Crispy Pancetta Mac and Cheese, a Brown Butter + Sage Mac and Cheese, and a Broccoli + Butternut Squash Mac and Cheese! I mean, a little something for everyone am I right? Grab the recipes below, make all of them, and then let me know which you prefer! I can’t pick a favorite – it’s like asking a mom to pick their favorite child!!
And since it’s December and we’re giving things away and pretending to be Santa… how would you guys feel about 1 lucky winner getting all of these things aka a KitchenAid® Compact Oven, Mini Food Processor, Multi-Cooker and Professional Cutlery Set so you can make your own epic mac and cheese creation at home! All you have to do is whip up your own Mac & Cheese creation on Instagram, use #MadeWithKitchenAid and tag both @KitchenAidUSA and @whatsgabycookin and you’re entered to win! (Just make sure to tag me IN the actual photo so I can keep track easily too!)
Nitty gritty for the KitchenAid Giveaway:
1. All colors are subject to availability.
2. The prizes include:
–KitchenAid® Multi-Cooker with Stir Tower (KMC4244Q)
–KitchenAid® Compact Oven (KCO253)
–KitchenAid® 7pc Professional Cutlery Set (KKFMA07)
–KitchenAid® Mini Food Processor (KFC3516)
Giveaway ends Tuesday Dec 20th at 11pm PST
Gouda + Crispy Pancetta Mac and Cheese
- 8 ounces pancetta cut into small pieces
- 1 pound Gremelli
- 4 cups milk
- kosher salt
- 1 tablespoon butter
- 1/2 cup smoked gouda shredded using the mini KitchenAid® Mini Food Processor
- 1/2 cup gouda shredded using the mini KitchenAid® Mini Food Processor
- Freshly cracked black pepper to taste
- 1 tbsp olive oil
- 2 shallots diced
- 2 garlic cloves smashed
- Leaves from 1/4 bunch fresh thyme
- Preheat KitchenAid® Compact Oven to 350 degrees F.
- In medium saucepan, sauté the pancetta until crisp. Remove with a slotted spoon and set aside. In the same medium skillet, over medium high heat, add milk, raw elbow macaroni, 1 teaspoon salt and butter. Slowly bring the milk and macaroni mixture to a simmer, stirring the macaroni frequently as it comes up to a simmer. Keep an eye on the mixture to make sure the pasta continually gets stirred.
- Once simmering, turn down heat to low. Stir frequently. Cook for about 17-20 minutes or until the pasta is fully cooked. Drain the excess milk and place the pasta back into the pot.
- Meanwhile sauté the shallot, garlic and thyme in the olive oil until shallot is translucent.
- Stir in the grated cheese and ½ of the pancetta. Stir until the cheese is evenly incorporated into the macaroni. Transfer the mixture in a medium KitchenAid® baking dish. Sprinkle the remaining pancetta on top of the mac and cheese and the shallot mixture and bake for 15 minutes until crispy. Serve as needed