Bobby Flay Mac And Cheese Recipe

Name: Bobby Flay Mac And Cheese Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 pound elbow macaroni (cooked until just under al dente); Unsalted butter (for preparing the baking dish); 1 tablespoon extra-virgin olive oil; 1 1-inch-thick slice pancetta, diced into small cubes; 4 cloves of garlic (minced finely); 3 tablespoons unbleached all-purpose flour; 5 cups whole milk (warmed (add more if needed for consistency)); 4 large egg yolks (gently whisked); 2 teaspoons fresh thyme leaves (finely chopped); 1/2 teaspoon ground cayenne pepper; 1 tablespoon Dijon mustard; 1/2 teaspoon smoked paprika; 2 cups 8 ounces finely shredded Asiago cheese, plus extra for topping; 1 1/2 cups 6 ounces shredded Irish white cheddar, plus extra for topping; 1 1/2 cups 6 ounces grated sharp American cheddar (e.g., Goot Essa Mountain Valley), plus extra for topping; 1 cup 4 ounces grated aged fontina, plus extra for topping; 1/2 cup finely grated Parmesan cheese (plus more for topping); Kosher salt and freshly ground black pepper (to taste); 1/2 cup fresh flat-leaf parsley (coarsely chopped)

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Ah, mac and cheese! Just thinking about it makes my heart flutter a little. If you’re like me, this comfort food speaks a universal language of creamy, cheesy goodness that brightens even the dullest of days.

Now, imagine taking that beloved classic and elevating it to gourmet status. That’s exactly what Bobby Flay has done. Before diving into the culinary details, let’s chat about what pairs excellently with this dish.

Whether you’re enjoying a cozy evening at home or hosting a festive gathering, mac and cheese fits seamlessly into any dining scene. Picture it alongside a crisp garden salad, tangy pickles, or spicy chicken wings.

On warm buttery days, refreshing lemonades or chilled white wines can cut through the richness perfectly. Create a balanced meals list that jazzes up your table and satisfies every taste bud.

Everyone craves that gooey, cheesy dish at some point. I’ve experimented with countless mac and cheese recipes, but nothing quite matches the vibrancy and depth of flavor found in Bobby Flay’s version. His approach fuses the traditional with a touch of modern flair. With layers of flavor, rich cheeses, and a hint of sophistication, it’s a dish that never fails to impress.

Beyond its creamy, dreamy texture, Flay’s mac and cheese signifies a meticulous approach to comfort food. It stands as a testament to how you can retain the heartwarming familiarity of a classic while infusing it with exciting new elements. Ready to rustle up this delightful recipe? Let’s get into the nitty-gritty.

Table of Contents

What is Bobby Flay Mac and Cheese?

Bobby Flay’s mac and cheese isn’t just another recipe that blends pasta with cheese. It’s an exploration of texture and flavor. Elbow macaroni, usually the pasta of choice, is enveloped in a creamy béchamel sauce that is further enriched with a rich assortment of cheeses like creamy Asiago, sharp white cheddar, and nutty Fontina. Trust me; your taste buds are in for a treat!

The magic happens when you add pancetta and fresh herbs like thyme, introducing savory notes that cut through the richness. Unlike typical versions, this mac and cheese packs a punch, and you’ll find yourself going back for another serving.

What is the Flavor Profile of This Dish?

Imagine a wave of flavor cascading over your palate. The cheese is sharp but creamy, complemented by a hint of smokiness from the paprika and the delightful umami kick from the pancetta.

Each bite delivers a balance of richness and mild earthiness, underscored by the subtle warmth of cayenne pepper. Fresh thyme adds an aromatic layer that uplifts the dish, giving it a refreshingly herbaceous quality. Simply put, it’s a flavor rollercoaster!

Why You’ll Love This

What’s not to love? This dish is versatile, comfort-oriented, and, best of all, surprisingly easy to prepare. Whether it’s a casual family dinner or a sophisticated gathering, this mac and cheese delivers.

Kids go wild for it, and adults savor the sophisticated depth of flavors. Plus, you can make it in advance and just pop it in the oven when you’re ready—a lifesaver for busy schedules!

Ingredients

To whip up Bobby Flay’s mac and cheese, here’s what you’ll need:

1 pound elbow macaroni, cooked until just under al dente

Unsalted butter, for preparing the baking dish
1 tablespoon extra-virgin olive oil
1 (1-inch-thick) slice pancetta, diced into small cubes

4 cloves of garlic, minced finely
3 tablespoons unbleached all-purpose flour
5 cups whole milk, warmed (add more if needed for consistency)

4 large egg yolks, gently whisked
2 teaspoons fresh thyme leaves, finely chopped
1/2 teaspoon ground cayenne pepper

1 tablespoon Dijon mustard
1/2 teaspoon smoked paprika
2 cups (8 ounces) finely shredded Asiago cheese, plus extra for topping

1 1/2 cups (6 ounces) shredded Irish white cheddar, plus extra for topping
1 1/2 cups (6 ounces) grated sharp American cheddar (e.g., Goot Essa Mountain Valley), plus extra for topping
1 cup (4 ounces) grated aged fontina, plus extra for topping

1/2 cup finely grated Parmesan cheese, plus more for topping
Kosher salt and freshly ground black pepper, to taste
1/2 cup fresh flat-leaf parsley, coarsely chopped

These ingredients come together in a delightful dance of flavor, creating a dish you won’t soon forget.

Step-by-Step Instructions

Step 1: Prepare the Baking Dish

First things first: preheat your oven to 350°F (175°C). Grab your trusty baking dish and butter it generously. This will ensure that your mac and cheese launch smoothly out of the dish once it is done.

Step 2: Cook the Pancetta

In a large skillet, heat the olive oil over medium heat. Toss in the diced pancetta and cook until it’s crispy. This should take about 4 to 5 minutes. The goal? You want that savory goodness released into the oil. Once crispy, incorporate the minced garlic. Sauté for one more minute until fragrant. Don’t let it burn!

Step 3: Make the Béchamel Sauce

In the same skillet, sprinkle in the flour, stirring consistently for another minute. This process creates a roux, essential for thickening. Gradually whisk in the warmed milk. Stir steadily to prevent lumps. Keep whisking until the mixture thickens—about 5 to 7 minutes. You want a smooth, creamy consistency.

Step 4: Add the Flavor

Once your sauce is nice and thick, add the egg yolks, and whisk until blended. It’s like adding a secret weapon! Season with thyme, cayenne pepper, Dijon mustard, and smoked paprika. Those spices are the secrets to the unforgettable taste!

Step 5: Mix in the Cheeses

Next comes the fun part! Gradually mix in the Asiago, Irish cheddar, sharp American cheddar, fontina, and Parmesan. Stir until everything is melted and well combined. The mixture should be decadently creamy!

Step 6: Combine With Pasta

In a large bowl, toss the cooked macaroni with your saucy concoction. Add more salt and pepper to taste. Toss until every piece of pasta is generously coated in that dreamy cheesy goodness.

Step 7: Transfer to Baking Dish and Top

Pour the macaroni and cheese mixture into your prepped baking dish. Top with remaining cheese for a generous layer of melty goodness.

Step 8: Bake to Perfection

Pop the dish into the preheated oven. Bake for 30-35 minutes or until bubbly and golden on top. Resist the urge to open the oven door too often! We want that perfectly melted top.

Step 9: Garnish and Serve

Once it’s ready, let it cool for about 5–10 minutes. Then sprinkle with fresh parsley for a splash of color. This touch finishes the dish beautifully. Now you’re ready to dive in!

Tips & Tricks

Use High-Quality Cheese: Investing in good cheese makes a noticeable difference in flavor. Opt for freshly grated cheese instead of pre-packaged versions.
Experiment with Cheeses: While the recipe lists specific cheeses, feel free to mix and match based on your preferences. Gruyere or pepper jack could work beautifully.

Add a Breadcrumb Topping: For extra crunch, sprinkle some panko bread crumbs mixed with melted butter over the top before baking.
Make it Spicy: If you’re feeling adventurous, add chopped jalapeños or a dash of hot sauce to spice things up!
Adjust the Creaminess: Looking for a creamier mac? Mix in an extra cup of milk before baking to keep it gooey.

Nutrition Information

bobby flay mac and cheese recipe nutrition facts

How Can You Store This Bobby Flay Mac and Cheese?

Once you’ve created this delectable dish, you may wonder how to store leftovers. Here’s how to do it right:

Cool Completely: Allow the mac and cheese to cool to room temperature before transferring it to a storage container. Avoid the “hot pan in cold fridge” scenario—nobody likes soggy leftovers!

Use an Airtight Container: Store the mac and cheese in an airtight container for up to 3-5 days in the refrigerator.
Freezing: For extended storage, portion the mac and cheese into freezer-safe containers. It can last about 2-3 months in the freezer. Just make sure to label your containers, so you don’t play the guessing game later.

To reheat, pop it in the oven at 350°F (175°C) until heated through or microwave in intervals to ensure it warms evenly.

Alternative Choices for Missing Ingredients

In case your pantry doesn’t have all the ingredients listed, don’t worry! Here are some substitutes:

– Elbow Macaroni: Penne or Shells can work well in place of elbow macaroni. They hold sauces nicely.

– Pancetta: Bacon is a popular substitute. Cook it until crispy, just like you would with the pancetta.

– Thyme: Dried Oregano or Basil can work as alternatives. While not identical, they’ll still compliment the dish beautifully.

Don’t hesitate to get creative! Cooking is as much about experimenting as it is about following recipes.

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Prep Time: 5

Cook Time: 10

Total Time: 15

Course: Main dish

Cuisine: American

Keyword: Bobby Flay Mac And Cheese Recipe

Servings: Servings

Calories: 1570kcal

Author: Rebecca Novak

Equipment

Baking dish

Ingredients

1 pound elbow macaroni cooked until just under al dente
Unsalted butter for preparing the baking dish
1 tablespoon extra-virgin olive oil

1 1-inch-thick slice pancetta, diced into small cubes
4 cloves of garlic minced finely
3 tablespoons unbleached all-purpose flour

5 cups whole milk warmed (add more if needed for consistency)
4 large egg yolks gently whisked
2 teaspoons fresh thyme leaves finely chopped

1/2 teaspoon ground cayenne pepper
1 tablespoon Dijon mustard
1/2 teaspoon smoked paprika

2 cups 8 ounces finely shredded Asiago cheese, plus extra for topping
1 1/2 cups 6 ounces shredded Irish white cheddar, plus extra for topping
1 1/2 cups 6 ounces grated sharp American cheddar (e.g., Goot Essa Mountain Valley), plus extra for topping

1 cup 4 ounces grated aged fontina, plus extra for topping
1/2 cup finely grated Parmesan cheese plus more for topping
Kosher salt and freshly ground black pepper to taste

1/2 cup fresh flat-leaf parsley coarsely chopped