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.
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.
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.
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.
The sausage sliced and shown after cooking.
The 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!