It’s fun to try vegetables that you’ve never cooked with before. This week’s “Unusual Vegetable” theme quite naturally led me to the Jerusalem artichoke.
This is a root vegetable that tastes somewhat like artichoke, but isn’t one. It has a very mild flavour and is cooked like potatoes, but is low in carbohydrates. Jerusalem artichokes are delicious puréed, sautéed in butter, or fried.
I decided to make a Mac & Cheese with a creamy Damafro Gruyère and Il Villagio Mascarpone sauce, using thin slices of Jerusalem artichoke sautéed in butter as a crispy topping. Kind of like classic scalloped potatoes.
Ah, the seashore—with its sights, sounds, and salty air! And what could be better than a dockside chowder served with fresh clams?
This week’s theme inspired me to create a macaroni and cheese based on this classic New England comfort food. A creamy, flavorful chowder with corn kernels to remind us of summer, cooked au gratin with 1 year old Cheddar and garnished with crispy bacon.
And how about trying fresh clams cooked your favorite way (smoked, steamed, or fried), topped with aged Cheddar and cooked under the grill!
For this week’s “Unexpected Combinations” theme, I decided to make Mac & Cheese with confit duck, Notre-Dame Brie, and firm, tasty goat cheese bursting with flavour.
It’s unusual but not too weird. If you’re feeling more adventurous, you can toss in some sautéed gizzards. Confit gizzards—available at butcher shops and some grocery stores—are soft and tender. As a topping on this Mac & Cheese with fried julienne leeks, they’re a pure delight.
Everybody knows that kids love macaroni and cheese. But, they’re not always so keen on eating vegetables!
This week’s Good for Kids theme inspired me to design a Mac & Cheese containing vegetables that kids won’t even notice.
This wonderfully creamy dish, with its mild cheese taste, is made with grated zucchini that blends in with the rest of the ingredients, making it all but invisible to kids. They won’t even know it’s there.
I garnish it with crispy, melt-in-your-mouth, breaded cheese cubes. Comforting and delicious!
This week, the “Paella-style” theme had me looking into the origins of this dish. Initially paella was a popular dish whose recipe varied according to the local and seasonal ingredients available. It gets its name from the pan in which it is cooked. In my eyes, it represents the abundance and freshness of the harvest season, so I decided to make a paella-style Mac & Cheese bursting with flavour.
The combination of seasonal vegetables, chicken, and seafood in this terrific dish is very festive.
This Mac & Cheese features risoni in a creamy sauce with Manchego cheese, grilled chicken, chorizo sausage, shrimp, and mussels. It’s my nod to the traditional Valencian dish.
There's probably nothing easier or more comforting than a grilled cheese sandwich! Yet getting it just right is almost an art. Too much butter on the bread before grilling and it gets greasy. Not enough in the way of toppings and it’s bland.
It also has to contain several slices of cheese.
For this week’s “Sandwich-style” theme, I immediately thought of the ever-versatile grilled cheese—but with a BLT twist!
My BLT features creamy Mac & Cheese, crisp bacon, tomatoes, lettuce, and melted Le Superbe raclette cheese—all grilled to perfection!
For this week’s “Bistro-style” theme, I thought of all the really simple yet tasty dishes that make up bistro cuisine —a simple, more accessible and affordable cuisine that shuns waste and brings generations together around generous, delightful dishes.
And to help get you in the mood, make this Mac & Cheese while listening to French songs from the 1930s!
I felt like making a version inspired by classic French onion soup bursting with the flavours of caramelized onions and Le Superbe Gruyère, in a sauce made from reduced veal stock. This is a Mac & Cheese you’ll never forget!
This theme immediately made me think of jerk chicken, which is marinated in a very hot spice mixture (allspice, Scotch bonnet peppers, cinnamon, nutmeg, and other spices) and grilled. Originally jerk meat was cooked on a grill made of steel drums.
This spicy, aromatic Mac & Cheese is garnished with ANCO Gouda and juicy grilled chicken. Simply delicious!
Ah, summertime! This week’s “Picnic” theme had me thinking of fresh salads, which are so delicious and popular at this time of year.
That led me to the idea of a tuna salad–style Mac & Cheese. I combined tuna poached in olive oil, green onions, and capers–a little bit like rillettes–with pasta and Chèvre des Alpes cheese. Topped with crushed chips, it’s a pleasure to share!
Surf ’n’ Turf is a classic 1970s dish that combines meat and seafood—most often rib steak and lobster with garlic butter. However, there are many variations, such as porchetta and lobster or calamari stuffed with meat.
For this week’s “Surf ‘n’ Turf” theme, I wanted to use lobster. And no, I didn’t want to cover it with a slice of grilled steak!
Instead I arranged grilled pork belly seasoned with smoked salt and, of course, butter-poached lobster (not overdone, to preserve its tenderness) over pasta with Le Superbe Gruyère cheese.
This week’s theme made me wonder about classics of French cuisine and which dish the French love the most. I finally came up with tartiflette—a favourite dish made with bacon, potatoes, onions, and Reblochon cheese.
I decided to use braised and pulled unsliced bacon in pasta covered with Champfleury cheese cut in half horizontally and thoroughly melted. Served with a crisp green salad and warm baguette bread, this dish is quite simply delicious.
This week’s Tex-Mex theme got me dreaming about Mexico and its dishes—each more delectable than the last. Obviously tacos are a staple, whether they’re made with braised or ground beef, pork, or chicken.
So I came up with a Mac & Cheese in a smooth and yummy sauce made from ANCO medium cheddar, seasoned with chili powder and cumin, and built of layers of ground meat, black beans, crushed tomatoes, cheese, jalapeños, and green onions. It’s topped off with tomatillo and roasted jalapeño salsa verde.
Québec’s quintessential dish—poutine—is always popular, no matter what the season.
That’s why Mac & Cheese seemed the logical choice for this week’s Poutine theme. Obviously I couldn’t just dump a mountain of fries, brown sauce, and cheese on top of some Mac & Cheese. I needed to get a little more creative.
The dish had to be decadent without being heartburn-inducing. Since poutine and Mac & Cheese are both very rich, I had to find a combination that strikes just the right balance.
So I came up with Mac & Cheese in a creamy Agropur Grand Cheddar aged 2 years sauce. Topped with julienne potatoes, fried onions, and, of course, cheese curds and a ladleful of reduced veal stock, this Mac & Cheese is downright delicious.
With this week’s theme in mind, I explored the smoky, spicy side of certain ingredients for my macaroni and cheese.
I wondered about what ingredients to use. Smoked cheese, chipotle or sausage? And why not smoked paprika in my buttered breadcrumb mixture? Or maybe a smoked tea like Lapsang Souchong? Hmm, this is getting interesting.
My objective was to use the right amount of each ingredient to get a well-balanced macaroni and cheese in terms of flavour and texture.
I finally opted for a smoked Gouda tea sauce. Its delicate flavour goes really well with the crispy, smoked paprika breadcrumb topping.
If you’re a carnivore just like me, you love bone marrow. Buttery, rich, and fatty and full of meaty, nutty goodness, marrow is absolutely delicious on grilled bread with a little salt. It’s not light, but it sure is tasty!
For this week’s Carnivores theme, I wanted to showcase marrow bones in a delicious Mac & Cheese.
A super creamy Mac & Cheese featuring Agropur Grand Cheddar aged 2 years and marrow bones seasoned with Espelette pepper and topped with garlic thyme breadcrumbs, served with grilled croutons and persillade—a carnivore’s dream! A delightful dish!
Hot dogs and Mac & Cheese are two of life’s little indulgences.
Nestled in a bun, steamed or grilled—hot dogs are nothing if not versatile. This week I decided to combine the two and make Mac & Cheese served on a hot dog. This recipe is made with beer and ANCO medium cheddar and served with grilled pork sausages. It’s perfect for a backyard BBQ or a game viewing party.
Portuguese cooks are known for their tasty, heavily spiced grilled meats. A staple street food and takeout option, Portuguese chicken is delicious all on its own, or served in a salad or tortilla—so why not in Mac & Cheese?
And don’t worry about cooking the chicken if you’re running short on time—there are plenty of good Portuguese rotisserie places!
The juicy smoky chicken is basted with a spicy sauce of piri-piri, paprika, and garlic. In a Mac & Cheese with chorizo and Chèvre des Alpes goat cheese, it’s simply succulent!
Oh man, is it ever hot outside! I needed to find a lighter, more refreshing take on Mac & Cheese. So for this week’s As a Salad theme, I decided to create a Cobb salad–style Mac & Cheese. Easy, versatile, and fresh, this is summer’s go-to salad.
Pasta coated in a creamy fresh herb dressing, garnished with tomatoes, grilled chicken, hard-boiled eggs, Saint Agur blue cheese, bacon, and croutons—a flavour-rich spin on an American classic.
Bolognese sauce is a classic Northern Italian ragù. It’s very flavourful and usually served over larger pastas it can stick to, like tagliatelle.
This week’s “Ground Meat” theme inspired me to make Mac & Cheese topped with a tasty bolognese. Served over rigatoni in a velvety sauce of ANCO Creamy Havarti and Il Villaggio Parmesan, it’s sure to become a family favourite.
Are you a fan of jalapeño poppers—those bite-sized jalapeño peppers stuffed with a mixture of cheese or ground meat and coated in a light, crisp breading?
For this week’s Gluten-Free theme, I made some delicious snacks that are crispy on the outside and deliciously melt-in-your mouth on the inside.
With marinara on the side, these jalapeño peppers stuffed with creamy Mac & Cheese are made from Boursin and Il Villaggio Parmesan and coated in a light, crisp rice flour breading. They’ll keep them coming back for more!
This simple yet delicious recipe can be prepared in advance and is a real crowd-pleaser.
Halloween, a folk holiday kids love, is often associated with dishes reminiscent of horror films.
This week’s Halloween theme inspired a mac & cheese with a creamy sauce made with roasted squash. Served in squashes, topped with grilled Camembert and garnished with crispy pancetta, it’s both festive and yummy. Perfect for guests on a Halloween night.
Ah, the seashore — with its sights, sounds and salty air! And what could be better than a dockside chowder served with fresh clams?
This week’s theme inspired me to create a macaroni and cheese based on this classic New England comfort food. A creamy, flavourful chowder with corn kernels to remind us of summer, cooked au gratin with 1-year-old cheddar and garnished with crispy bacon.
And how about trying fresh clams cooked your favourite way (smoked, steamed, or fried), topped with Agropur Grand Cheddar aged 1 year and cooked under the grill?
Winter is almost over and the weather is gradually becoming milder. Springs calls for lighter, fresher recipes.
In light of this week’s theme and the traditional association between Easter and ham and eggs, I wanted to make a macaroni and cheese that would be a big hit at Easter brunch.
Grilled lemon asparagus in a creamy, cheddar-based béchamel sauce, and topped with a poached egg—the perfect dish for a family meal. It’s sure to please and can be served alongside the traditional ham.
According to a nutritionist, apart from unripened cheeses such as cottage cheese, ricotta, cream cheese and so on, cheese naturally contains very little lactose. A good rule of thumb: The lower the percent humidity in the cheese, the lower the lactose content. What’s more, a wide array of lactose free dairy products has hit the market in recent years.
In light of this week’s theme, I realized that there’s no reason why we can’t make a creamy and delicious lactose free mac & cheese.
This week’s mac & cheese is made with lactose free Allégro cheese, cauliflower and roasted garlic. Golden and sweet, the cauliflower is simply delectable.
It’s good for children to help prepare meals. And the school break is a great opportunity to get them involved. They have fun stirring, measuring ingredients and breaking eggs while learning new concepts. Once their curiosity is piqued, they’ll be more likely to want to try new foods.
Rapini, wild mushrooms and strong-tasting cheese are some of the foods I disliked most when I was growing up.
With this week’s Ingredients You Hated as a Kid theme, I set myself the challenge of making a mac & cheese with all three.
So have fun remembering what foods you despised most and use them to create your own mac & cheese. You never know, if you try them, you might end up liking them!
It’s no coincidence that we picked an Asian theme just in time for the Chinese New Year. This recipe is quite different from your typical American mac & cheese, but in fact, the sticky texture and sweet, spicy taste of Peking duck go perfectly with macaroni and cheese.
This delicious, aromatic dish is simply perfection. Macaroni, lightly coated with a béchamel sauce made with dried mushrooms, goat cheese and kale, and topped with panko-style breadcrumbs. Fantastic!
Red curtains, sequins, disco balls - whether you call them kitsch, retro or fashion-challenged, they make a great theme.
And so does cheese fondue - the 1950s comfort food par excellence - revisited as cheese fondue macaroni for a delicious mid-winter treat. It’s great for this week’s Kitsch Dish theme and just in time for Valentine’s Day!
Since a successful cheese fondue is all about the quality of the cheese, I handpicked the ingredients for this lovable classic. And it’s delicious despite the reduced-fat cheeses. Cross my cheese-loving heart!
I love spirits, with their spicy, fruity, caramelized and often smoky flavours. Made to be sipped slowly, especially when sitting in a comfortable armchair by the fire.
Given this week’s Spirits theme, I decided to make a mac & cheese with a creamy Agropur Grand Cheddar aged 2 years and whisky sauce. The whisky adds a rich, smoky, lightly caramelized flavour to the sauce.
I then lacquered bacon with Jack Daniel’s and maple syrup and used it as a delicious topping.
Mac & Cheese is a great dish to share with friends. It can be simple or fancy, all depending on the ingredients and presentation.
With the New Year coming soon, I wanted to create a festive dinner dish to share with friends. A classic but delicious Mac & Cheese served with an array of toppings — like crispy bacon, pancetta or prosciutto paired with caramelized onions and crushed nuts. Give your imagination free rein to dream up toppings your guests will love.
Mac & Cheese is an integral part of North American cuisine. For example, in many families in the United States, it would be unthinkable to serve a Thanksgiving turkey without macaroni and cheese.
On a Holiday Time theme, with its traditional turkey and leftovers, I decided to make a turkey pie Mac & Cheese, with peas, carrots, a creamy béchamel sauce, lots of gruyere, Parmesan and, of course, turkey.
Sure to please the whole family after a day of winter activities.
Microbrewed beers are flavourful and complex. Whether white, blonde, brown or amber, they all go well with cheese.
Given this week’s Microbrew theme, I decided to make a Mac & Cheese with OKA cream and the blonde beer, La Saison du Tracteur. Ultra-creamy, with lots of OKA cream, Parmesan and bacon. This fruity, lightly spiced blonde beer makes all the difference in this easy recipe.
Explore the world of beer and try combining various cheeses and beers in your Mac & Cheese. So good, you’ll throw out all your boxes of store-bought macaroni and cheese.
In light of this week’s Wow Your Guests theme, I wanted to make a more gourmet Mac & Cheese. Brimming with flavour in a creamy sauce made with truffles and mushroom OKA, this Mac & Cheese offers a delicious taste of cream with light mushroom notes.
The fresh truffles add a touch of refinement with their heavenly taste and fragrance.
Simple but filling, this Mac & Cheese is sure to please — and surprise — at your next dinner with friends.
Montreal’s famous smoked-meat sandwiches are made with spicy beef brisket, cooked slowly to juicy perfection.
The Typically Montreal theme was a great opportunity to use this local specialty in a macaroni and cheese dish.
Garnished with a mountain of hot, juicy smoked meat, this Mac & Cheese is covered in a crispy breadcrumb topping made with rye bread. It features smoked Jarlsberg for a sharper cheese taste, Saint-Paulin cheese revealing hints of butter and walnut, and a heaping spoonful of Dijon mustard. A new take on the smoked-meat sandwiches so typical of Montreal.
Easy and economical, slow-cooked dishes are made with inexpensive ingredients and require very little preparation.
Last weekend, my menu included shredded pork flank marinated in beer, with caramelized apples, garlic confit and shallots, everything simmered very slowly. It was heavenly.
No way was I going to throw out the leftovers from this lip-smacking meal. Fortunately, this week’s Slow Cooking theme gave me the idea of making a shredded pork Mac & Cheese. I mixed the leftover pork with drippings and gouda cheese and moulded everything into a block, which I then cooled in the refrigerator and cut into cubes. I browned the cubes until golden and crispy and used them to garnish this rich and creamy gouda Mac & Cheese.
Delicious Mac & Cheese is classic North American comfort food that’s filling, easy to make and economical.
Basically it’s made of short pasta, a cheese (generally cheddar) béchamel sauce, mustard and paprika. So what makes the difference between an ordinary and outstanding Mac & Cheese?
This week’s Classics theme gave me the inspiration for the perfect, dream Mac & Cheese: A generous amount of extra-old cheddar gives it its sharp, cheesy taste, an ultra-creamy sauce that’s just salty enough perfectly coats the al dente pasta and a crispy, buttery-tasting breadcrumb crust tops it all off.
This longtime favourite couldn’t be easier to make and will please the whole family.