Boxed Mac and Cheese is an institution…but can it be taken to the Next Level? Richard Blais is taking that box and elevating it the only way he knows how: with leftover steak and crisped potato chips. Meanwhile, Nyesha Arrington is making a classic baked Creamy Mac and Cheese, just like her family makes at home. The perfect dish for your Easter weekend, the question is, what Mac and Cheese are you making?

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Recipes and Procedure

Nyesha’s Creamy Baked Mac n’ Cheese
Makes 46 servings

INGREDIENTS
Pasta
1 pound elbow macaroni
Kosher salt

Sauce
2 ½ tablespoons butter
3 tablespoons allpurpose flour
2 ¼ cups warm whole milk
2 ½ teaspoons kosher salt
1 teaspoon freshly grated nutmeg
3 ½ cups shredded cheese, such as comté, white cheddar and gruyere

Assembly
2 cups bread crumbs
2 tablespoons melted butter
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped rosemary
1 tablespoon chopped fresh thyme

PROCEDURE
1. Preheat the oven to 350℉. Butter a 2 1⁄2quart casserole dish or cast iron skillet.

2. Cook the macaroni in salted water until al dente according to the package directions. Drain in a colander and set aside

3. Melt 2 1⁄2 tablespoons of butter in a large saucepan over medium heat. Add the flour and cook, stirring constantly, until the mixture is pale yellow and frothy, about 2 minutes. Do not allow it to brown. Slowly whisk in the warm milk and continue to whisk until the sauce comes to a boil and thickens enough to coat the back of a spoon, 2 to 3 minutes. Season with the salt and nutmeg.

4. Reduce the heat to very low, add ⅓ of the cheese, and stir until the cheese melts and the sauce is smooth. Add the pasta to the pan and stir until it is completely coated in the sauce. Add another ⅓ of the cheese and stir until completely melted. Pour the mixture into the prepared baking dish and sprinkle the remaining ⅓ of cheese over the top.

5. In a small mixing bowl combine the bread crumbs and melted butter.
Sprinkle the breadcrumbs across the top of the dish and bake until the casserole is warmed through and the top is lightly browned, about 30 minutes. Let sit for 10 minutes before serving warm. Alternatively, you can toast the breadcrumbs separately and sprinkle on top of the dish without baking.

6. Garnish with the fresh herbs before serving.


Richard’s Steakhouse Boxed Mac n’ Cheese
Makes 24 servings

INGREDIENTS
Mac n’ Cheese
1 (7.25 ounce) box macaroni and cheese
2 cups whole milk
1 cup shredded cheese, such as fontina, pepper jack and mozzarella
Kosher salt
Freshly ground black pepper
½ cup chopped cooked bacon

Assembly
½ cup crushed potato chips
2 tablespoons butter, cubed and softened
8 ounces cooked steak, sliced
2 tablespoons chopped chives

PROCEDURE
1. In a large saucepan over medium heat, add the macaroni and milk and bring to a simmer. Continue cooking until the pasta is al dente.

2. Whisk in the cheese flavor packet and stir to combine.

3. Whisk in ¾ of the shredded cheese and season with salt and pepper.

4. Once the cheese has melted, add in the cooked bacon and stir to combine.

5. Pour the mixture into a casserole dish or oven safe bowl and top with remaining shredded cheese, crushed potato chips and cubed butter. Place under the broiler until the butter has melted and the top is crispy.

6. Finish by topping with the sliced steak and sprinkle of chives.


0:00 Introduction
0:32 Level 1: Talking Cheese
1:15 Level 2: Next Level Mac & Cheese
8:27 Level 3: Next Level Topping