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That’s right! You ask what is a Macaroni N Cheese Bar? As many of you know, I often make macaroni N cheese because it is my kids favorite and most often requested dinner. I love it too but I really wanted to change it up. However, I was making it for my kids and no one else wanted any ingredients added to the mac N cheese. No one but me. So I decided to make a QUASI-SALAD BAR. One could choose to add any of the extra ingredients or keep it to its most basic form.
Macaroni N Cheese Bar
I am not saying that this first Macaroni N Cheese Bar is that exotic. I used sausage, broccoli and poblano peppers. These ingredients compliment the mac N cheese and add a good color contrast. The key, though, is that the sausage and vegetables have to blend with the cheeses. Smoked sausage goes so well because I like to use smoked gouda as part of my cheese and I like to add in smoked paprika.
Macaroni N Cheese can have a lot of variety to it. I have made many variations to my Mac N Cheese but a couple of my favorites include a Cajun version and this super cheesy Jalapeno Mac N Cheese Sandwich.
Cajun Mac N Cheese
Jalapeno Mac N Cheese Sandwich
The basic recipe always starts with a roux. Then, I use a combination of coconut milk and chicken stock to create the creaminess in my roux. This lightens up the dish but creates the best consistency.
Butter & Flour
Coconut Milk Added
Once you have created the creaminess level in your roux, it is time to add the cheese. I always add the cheese in batches enabling the cheese to melt fully into the roux before adding more cheese. Look at that amazing stirrer! It is my daughter who I never give enough credit to on my blog for all her great recipe ideas.
Cheese Mixed In
Noodles Added
The sausage sliced and shown after cooking.
Sausage Cooked
The Macaroni N Cheese Bar plated.
Macaroni N Cheese Bar Plated
- 2 boxes of your favorite pasta
- 4 tablespoons each butter and flour
- 1 – 15 oz can of coconut milk
- 3/4 cup of chicken stock (Estimate)
- 1 - 2 cups of sharp cheddar cheese
- 3/4 cup of smoked gouda
- Heat a dutch oven or skillet on medium heat.
- Add the butter and melt.
- Once the butter is melted, add the flour. Stir until the flour has fully absorbed the butter.
- Start adding the coconut milk a little at a time.
- When the roux starts to get a creamy texture, and all the coconut milk has been used, add the chicken stock a little at a time.
- You want to get the sauce to a level where it just sticks to the back of a spoon.
- Add the cheeses in batches and cook until melted.
- Follow box instructions and drain noodles when cooked.
- Pour the cooked noodles into the cheese sauce. Mix well.
- Serve and enjoy!
Sausage sounds like a natural addition to mac & cheese. I’ll bet it’s fantastic. And there are so many interesting kinds of sausage out there, beef, pork, chicken, turkey … with so many interesting seasonings. You could go all kinds of places with this recipe! Thanks!
I totally agree. That is the fun of this recipe. Play with the ingredients you like and add those.
What a clever idea! It’s nice to have something for everyone to enjoy their mac ‘n cheese. I’ll have to keep this in mind!
Pleasing all our guests or family is the hardest thing we as chefs do.
Mac n Cheese Bar! How cute an idea is that? Amazed that kids wouldn’t go for that, sounds so much fun!
Can only please some of the people some of the time.
I love that you make your mac and cheese with coconut milk, I need to try that!
Sue, I tested a number of different types of milk and settled on coconut milk. It has the perfect consistency.
A mac and cheese bar is probably the best idea I’ve ever heard! We have the same problem, I’m the only one who ever wants to add anything to my mac and cheese. Doing this next time I make a big batch to make everyone happy!
Bintu, your comment made me smile big time. “Best idea ever”. We think alike.
Mac and cheese was my favorite as a kid! Bet it’s so good with Gouda.
Always use smoked gouda when I want the best combination of cheeses.
Mmm… Gouda in the sauce sounds so delicious!
Mac ‘n cheese is a favorite at our house. My 3-year old is constantly asking to have it for breakfast. 😉 My favorite way to serve it is with bone broth and pureed cooked carrots or pumpkin stirred into the roux. 😉 Yay for hidden veggies!
I love the bone broth. I will need to try that one. The pureed carrots are interesting too because I think it adds a really good texture.