Whether it comes from a stovetop or a microwave container, mac and cheese is the ultimate comfort food. So we weren't exactly surprised to see this latest ode to mac and cheese: the new cookbook Melt: The Art of Macaroni and Cheese by Sephanie Stiavetti and Garrett McCord.
The only problem is, this drool-worthy dish isn't always waistline-friendly. Don't worry, we pulled a few of the healthier recipes from the book—we're talking ones made with vegetables, healthy fats, and not a ton of butter.
Get ready for all of the cheesy goodness you crave.
Cheddar Mac and Cheese with Avocado, Lime, and Shell Pasta
Serves 4-6
Packed with good-for-you avocado, this creamy dish is comfort food at its finest.
1 jalapeno pepper
Zest of 1 lime
Juice of 1 lime
2 green onions, green parts only, chopped
2 cloves garlic, chopped
3 ripe avocados, pits and skin removed, divided
10 ounces conchiglie or other medium shell pasta
1 ½ cups milk
2 Tbsp butter
3 Tbsp flour
1 tsp sea salt
½ tsp freshly ground black pepper
10 oz aged cheddar cheese, shredded (recommended: Beecher's Flagship Cheddar)
¼ cup chopped cilantro
Lime wedges for garnish
1. Remove the stem from the jalapeno, and cut the jalapeno half. Remove the ribs and seeds (or keep them depending on how much heat you like!). Toss the jalapeno into the bowl of a food processor with the lime zest and lime juice. Add green onions, garlic, and flesh of 2 of the avocados. Blitz together into a very smooth paste.
2. Cook the pasta in a large pot of salted boiling water until al dente. Drain through a colander and set aside.
3. To prepare the mornay sauce, heat the milk in a small saucepan over medium heat. As soon as the milk starts to steam and tiny bubbles form around the edges of the pan, turn off the heat. Place the butter in a medium saucepan and melt over medium flame. Add the flour and stir with a flat-edge wooden paddle just until the roux begins to take on a light brown color, scraping the bottom to prevent burning, about 3 minutes. Slowly add the milk and stir constantly until the sauce thickens enough to evenly coat the back of a spoon (a finger drawn along the back of the spoon should leave a clear swath). Remove from heat and stir in salt and pepper. Add cheese to sauce, stirring until completely melted. Add the avocado-onion paste and whisk together until uniform and creamy. The key word here, if you haven't guessed, is smooth. Season with more salt and pepper to taste.
4. Add the pasta and cilantro to the sauce and stir together. Dice the last avocado and toss together with the mac and cheese. Serve immediately with a splash of lime juice.
Goat Cheesewith Edamame, Fennel, and Rotini
Serves 4
This simple salad proves there's nothing mac and cheese can't do.
10 ounces rotini pasta
10 ounces semi-firm goat cheese, rind intact, cut into 1-inch cubes (recommended: Drunken Goat)
5 Tbsp lemon juice
1 cup fresh-shelled edamame beans
¼ pound fennel bulb, sliced paper thin (about 1 ½ cups sliced)
4 Tbsp fresh mint leaves, cut into chiffonade
3 Tbsp chopped fennel fronds
3 Tbsp extra-virgin olive oil
Zest of 1 medium-sized lemon
Sea salt
Freshly ground black pepper
1. Cook the pasta in salted boiling water until al dente. Drain through a colander and wash with cold water to cool. Drain the excess water.
2. Toss all the ingredients together in a bowl. Taste the salad. If you feel it needs more lemon, herbs, salt, or pepper, then adjust and taste again. Serve when it's balanced to your satisfaction.
Goat Cheese with Grilled Peaches and Orzo
Serves 4
With peaches and honey, this sweet-and-salty pasta is great as a side dish or main course. You can use any soft-ripened goat cheese in place of the Humboldt Fog.
3 freestone yellow peaches
2 Tbsp honey
2 Tbsp balsamic vinegar
2 Tbsp olive oil
Sea salt
10 oz orzo
¼ cup chopped parsley, plus more for garnish
¼ cup chopped spearmint
1/3 cup chopped pistachios
Freshly ground black pepper
6 oz soft-ripened goat cheese, rind removed and cheese coarsely crumbled (recommended: Humboldt Fog)
1. Using a barely damp paper towel, lightly scrub the peaches of any extraneous fuzz. (Don't wash the peaches, as they will soak up excess water.) Using a sharp knife, cut each peach in half lengthwise around the pit, using the peach's crevices as a guide. Discard the pits.
2. Set the peach halves in a zip-top bag and toss with honey, balsamic vinegar, olive oil, and a pinch of sea salt. Allow the peaches to marinate for 10 minutes.
3. While the peaches marinate, cook the orzo in some salted boiling water until al dente. Drain through a colander and set aside.
4. Once the peaches are done marinating, reserve the marinade and place the peach halves on a hot, oiled grill, cut-side down. Cover and cook for 5 to 8 minutes, or until the peaches are soft and have developed dark grill marks. Roughly chop into bite-sized pieces and set aside.
5. Combine the peaches, marinade, orzo, parsley, spearmint, and pistachios in a bowl and toss. Add a bit more sea salt and some freshly ground black pepper to taste. Put in the goat cheese and toss once or twice, just enough to bring everything together. (Over-mixing will melt the cheese, and our goal here is to maintain its chunky texture.)
Recipes: Stephanie Stiavetti and Garrett McCord, Courtesy of Little, Brown and Company; Photos: Matt Armendariz, Courtesy of Little, Brown and Company
