I’m planning to make [Daniel’s Classic Baked Macaroni and Cheese](https://www.seriouseats.com/classic-bechamel-baked-mac-cheese-recipe) this weekend for Mother’s Day (my MiL), and I’m looking to add a mix-in to change it up. I’ve made this same recipe for a few years for Mother’s Day and altered the cheeses over the years, and added peppers one year. This years I was thinking about BBQ brisket mix-in, or a lobster, crab, or some sort of seafood mix-in, but I’m anxious that the bake time in the oven will likely dry-out and overcook any cooked protein I could conceivably mix-in – especially seafood.
I was curious if anyone had success adding mix-ins to their baked mac and cheese attempts, and if so, if anyone had tried doing any sort of seafood? My Wife’s family likes the baked mac and cheese, so I’m probably not going to do a stovetop to accommodate mix-in – just wanted to see if anyone had past inspired combos / alterations that might offer guidance.
Thanks!
by SenataurJamesSatyr
2 Comments
I made this last night, but I sub half the milk with chicken stock and my mix in was spinach/broccoli and tomato. I also added in fresh oregano and to the cheese sauce I added red onion and garlic.
I haven’t tried too many mix ins with mac and cheese, except for ham, once. I think that the thing you have to consider is how much moisture will come out of whatever mix in you include because it could cause the cheese to separate. I think the best thing is to serve it alongside your mac.