Delightfully Tasteless Toppings for Baked Macaroni and Cheese
When talking about macaroni and cheese, there is no place for culinary prescriptions. From the quirkiest bechamel-based pasta to the Velveeta pot and shells, I firmly affirm that there is no wrong way to cook or eat pasta topped with cheese sauce. But if you insist, I’ll always go for an oven-baked mac. The appeal of crispy rims and cheese sauce is undeniable – and once you step out of the jail of a filling of nothing but breadcrumbs, the possibilities are endless. Let’s be condescending, friends.
Cheetose
As with many of my lewd recipe ideas,Mattie Mathison is to blame. (NSFW vocabulary abounds in the linked video, by the way.) I watched him crush Cheetos in a blender and put them in a vat of proh-cess macaroni and cheese, and I had to eat them. This recipe is a bombshell, but honestly, Chito’s crust is a pain in the ass! Not only do the chitos burn unevenly and surprisingly quickly, they also absorb a ton of cheese sauce, making them softer than crunchy. Hawkins Cheezies could work better, but they are not available in the US and I will never leave them in my bag to find out. If you are firm on the Cheeto crust, grind it as evenly as possible, apply a thin layer over the poppy seeds, add them in about the last 5 minutes of baking and watch them like a hawk.
Doritos
Unlike many of its popcorn and snack cousins, Doritos has a hefty crunch that makes it a great mac and cheese topping. Evenly crushed and finely distributed, they will remain in the oven at 350-400 ° F without scorching or getting wet. The only downside is that the Doritos are so aggressively flavored that the topping becomes the focal point of the dish, especially with iconic flavors like Cool Ranch or Nacho Cheese. Is it necessarily bad? Of course not, assuming the macaroni and cheese themselves are relatively soft – think Velveeta and Ro-Tel mac with shredded Nacho cheese or Tapatío Doritos on top, or a white base from America / Munster / Cheddar with Cool Ranch. Add some dried pickled jalapenos if you feel hot (I always do).
Cheez-Its
While Doritos is a soft base, a strong cheese base requires Cheez-Its. Due to their relatively mild flavor, wheat-based and baked rather than fried, they are, in fact, delicious bread crumbs. The classic flavor pairs very well with the spicy cheddar and aged gouda heavy base, while the white Cheez-Its cheddar is a hell of a lot to complement the sauce flavored with pecorino and blue cheese. I have a disgust for Tabasco Cheez-Its (ex-boyfriend ate a lot of them and then tried to kiss me and it tasted like dog food smells), but if you like them, they pair best with smoked cheese sauce.
Potato chips
There is a reason why potato chips are the perfect filling for mac and cheese, and as far as I understand, that reason is versatility. For every delicious taste of chips – read: not for the hated “Moscow mules” – there is a pair of macaroni and cheese that really sings. Here are some of the best.
Simple
Their neutral taste means they are good in almost everything, but if you ask me, you should dive into the crappy atmosphere. Make neon orange mac and cheese, add chopped hot dogs (and peas if you want green), top with a generous layer of chopped potato chips and bake until crisp. Delicious.
salted dill
Hawarty based sauce is an obvious and semi-classy choice, but note: cheeseburger with macaroni and cheese. Add seared and well-dried ground beef to the classic Velveeta / Ro-Tel duo, along with a few handfuls of finely chopped green onions and sprinkle with chopped dill chips. I think there would be too much bacon, but don’t let me tell you how to live your life.
B-B-Q
Pulled pork or grilled chicken with macaroni and cheese, yes. NEXT!
Sour cream and onions
Have you ever made pasta with spinach, artichoke and cheese? If not, do so and sprinkle with chopped sour cream and onion chips. The tastes are similar enough to complement each other and different enough to stand out; in other words, a marriage made in heaven.
Old bay
I finally live somewhere that sells Herr chips and support all of their Old Bay flavored offerings. I don’t like crab or lobster and cheese macaroni, but if this is your jam, consider adding Old Bay Chips. It makes sense.
I hope this article inspires you to step up the trash on your next macaroni and cheese adventure – and for my readers outside of the US, please tell me all about the great chip flavors I’m missing out on. I really love All-Dressed Chips, but I couldn’t think of a combination of macaroni and cheese that would be better than just eating them out of the bag. What other combinations should I try? Tell us about them below!