I combined my love of everything bagels and macaroni and cheese, and it is epic! BrunchWeek day 3 for me is all about a twist on a classic comfort food. What better way to use one of my favorite cheeses – Cabot Everything Bagel Cheddar. I seriously hoard this and don’t like to share. It’s my favorite of the flavored cheeses.
This mac-n-cheese is special because it also has cream cheese in the sauce. You can’t have an everything bagel without the cream cheese! I made a modified roux, because we don’t always have time for that… and it had a good tang that is distinctive.
The Cabot Everything Bagel Cheddar is encrusted with everything spices and seeds, and looks so good mixed throughout the macaroni. I am partial to elbows for my mac-n-cheese, but you can use another shape – fusilli or orecchiette would work too.
I topped mine with more everything bagel spice and chives. You can buy the spice at the some grocery stores or through online shops. I also have a recipe from my Everything Bagel Rolls two years ago for #BrunchWeek. I usually have all the spices and seasonings at home, and make my own mixture. It’s great for not only putting on baked goods, but also veggies, chicken and fish! So many everything bagel possibilities!
One of my neccessities when making a roux, or roux-like sauce is to use gravy flour. It is a specific, fine flour that is perfect for sauces and gravy. I even use it in place of all purpose flour when I need to grease and flour my bundt pans. Don’t skip this ingredient – it makes a difference.
Here are some items I used for today’s post:
This is such a different mac-n-cheese than what people are used to, so I really hope you like it. Also, mixing some crispy bacon pieces inside and topping with a fried egg is definitely my kind of brunch. Who loves a good runny yolk? Yep, totally remaking this recipe with bacon and eggs now! Bring on the runny yolk love!
Everything Bagel Macaroni and Cheese
By Love and Confections
- 1 pound elbow macaroni
- 1 3/4 cups milk, preferably whole or 2%
- 2 tablespoons gravy flour
- 4 ounces cream cheese, softened
- 1 8 oz bar Cabot Everything Bagel Cheddar Cheese, shredded
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon sesame seeds
- Everything Bagel Seasoning for garnish
- Chives for garnish
- Cook pasta according to package directions. Drain and set aside in large bowl.
- in medium saucepan, heat 1 cup milk until just steaming. In small bowl whisk together remaining 3/4 cup milk and flour. Add to heated milk and whisk continuously on low heat. Once it thickens slightly, add cream cheese and Cabot cheese. Whisk until melted. Add salt and pepper to taste, and sesame seeds.
- Pour cheese over pasta and stir to combine. Place in heatproof serving dish. Can be made ahead of time and reheated in the oven. Garnish with more everything bagel seasoning and chives.
Take a look at what the #BrunchWeek Bloggers are creating today!
Cheesy Artichoke Bruschetta from Daily Dish Recipes.
Cheesy Artichoke and Sun-Dried Tomato Bread from Family Around the Table.
BrunchWeek Egg Dishes:
Greek Asparagus Quiche from The Spiffy Cookie.
Ham Egg Cups – 2 Ways from Big Bear’s Wife.
Hash Brown Crusted Denver Quiche with Asparagus from A Kitchen Hoor’s Adventures.
Roasted Red Pepper Asparagus Egg Tart from Rants From My Crazy Kitchen.
Sous Vide Italian Egg Bites from Wholistic Woman.
Steak and Egg Mini Quiches from The PinterTest Kitchen.
BrunchWeek Breads, Grains, and Pastries:
Chocolate Glazed Almond Donuts from The Bitter Side of Sweet.
Cinnamon Twist Bread from That Skinny Chick Can Bake.
Everything Bagel Crackers from Mildly Meandering.
Grand Marnier French Toast from Pass the Sushi
Strawberry Lemonade Donuts from Strawberry Blondie Kitchen.
Vanilla Funfetti Donuts from Hezzi-D’s Books and Cooks.
BrunchWeek Main Dishes:
Everything Bagel Macaroni and Cheese from Love and Confections.
Farmhouse Cheddar ‘N’ Egg Laminated Biscuit Sandwiches from Culinary Adventures with Camilla.
Instant Pot Shrimp & Grits from The Crumby Kitchen.
Sweet & Savory Monte Cristo Blueberry French Toast from Kudos Kitchen by Renee.
Peach and Riesling Glazed Ham from The Redhead Baker.
BrunchWeek Fruits, Vegetables and Sides:
Asparagus with Easy Blender Hollandaise Sauce from Caroline’s Cooking.
Grits au Gratin from The Barbee Housewife.
Macerated Strawberry Sauce from Amy’s Cooking Adventures.
Primavera Pasta Salad from It Bakes Me Happy.
Pickled Asparagus from A Day in the Life on the Farm.
Caramel Apple Cake from Eat Move Make.
Coconut Sour Cream Pound Cake from My Catholic Kitchen.
Rustic Raspberry Lemon Cheesecake Tart from Sweet Beginnings.
Vintage Gold Cake from Cooking With Carlee.
Until next time,
LOVE & CONFECTIONS!
Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the #Brunchweek posts or entry.
You really took boring mac and cheese to the next level! It looks delicious.
Terri Truscello Miller says
Thanks! This one is definitely different and I love it!
Wendy Klik says
I loved that Everything Bagel Cheddar. Great idea using it for Mac and Cheese.
Terri Truscello Miller says
It's my favorite from Cabot so I knew I needed to make something delicious with it!