KILLER MAC AND CHEESE WITH BACON
Provided by Anne Burrell
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Drizzle a bit of olive oil in a large saucepan. Add the bacon and set the pan over medium heat; cook, stirring occasionally, until brown and crisp, 8 to 10 minutes. Remove from the pan and drain on paper towels. Do not discard the bacon fat: Reserve that deliciousness!
- Add the butter and onion to the pan with the bacon fat; season with salt and cook until the onion is soft and aromatic, 4 to 6 minutes. Add the flour and cook, stirring frequently, until the mixture looks like wet sand, about 3 minutes.
- Slowly whisk in the milk, mustard and a few shakes of Tabasco. Season with salt and bring to a boil, then reduce the heat to low. Simmer until the mixture is slightly thicker than heavy cream, 6 to 8 more minutes.
- Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook 1 minute less than the instructions on the package suggest. Taste it: It should be toothsome, with just a little nugget of hard pasta still in the center-this is al dente. Drain the pasta.
- Add the Cheddar, fontina and Parmesan to the milk mixture and whisk to combine. Taste and adjust the seasoning, if needed, adding a little more milk if the mixture seems too thick. Stir in the cooked bacon and pasta. The mixture should be very creamy and flavorful. Serve immediately. (If making ahead, transfer to a baking dish or ramekins, then reheat in a 375 degree oven.)
DRESSED-UP BACON MAC AND CHEESE
Provided by Food Network Kitchen
Time 1h20m
Yield 4 to 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Butter a 2-quart shallow casserole dish. In a large pot of salted boiling water, cook the macaroni until al dente, about 5 minutes. Drain; transfer the pasta to the prepared casserole dish along with 1/4 cup of the cold milk. (This will cool the pasta and prevent it from becoming gummy.)
- Meanwhile, mix the cheeses together in a small bowl. Beat the eggs with 1/4 cup of the milk in a medium bowl. Add the scallions, bread and half of the cheese to the egg mixture; set aside.
- Cook the bacon in a large skillet over medium heat until crisp; transfer to paper towels to drain. Discard all but 2 tablespoons drippings from the pan. Add the onion and garlic; cook, stirring, until just brown, about 4 minutes. Stir in the flour, cayenne pepper and 1 teaspoon salt; cook for 2 minutes. Slowly add the remaining 1 3/4 cups milk and 3/4 cup water to the skillet. Bring to a boil, whisking until thick. Remove the sauce from the heat and whisk to cool slightly. Whisk in the remaining cheese. Add the sauce to the macaroni; stir to combine.
- Crumble up the bacon and add it to the egg/bread mixture. Spread evenly over the pasta. Place the casserole dish on a baking sheet and bake until golden brown, about 35 to 40 minutes. Remove from the oven; let sit 5 minutes before serving.
MAC 'N CHEESE WITH BACON AND CHEESE
Provided by Tyler Florence
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.
- Preheat the oven to 400 degrees F.
- In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.
- While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.
- To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful.
MAC AND FOUR CHEESES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Cook the macaroni according to the package directions in lightly salted water, leaning toward the al dente side. Do not overcook!
- Put the cream, butter and garlic clove into a Dutch oven and heat on the stove over low heat. When the cream is hot, add the fontina, goat cheese, Parmesan and Romano.
- Drain the macaroni (reserving some of the cooking water if needed) and add it to the pot. Stir gently to combine, adding hot macaroni water as needed for consistency. Don't overmix; if there are little clumps of cheese here and there, it's fine! Taste and add about 1/2 teaspoon salt if needed. Add some pepper and minced parsley and stir. Serve immediately.
MACARONI AND 4 CHEESES
Steps:
- Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.
- Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.
- Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, Jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.
- Combine bread crumbs, Parmesan and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes. Then broil for 3 minutes so the top is crisp and nicely browned.
Nutrition Facts : Calories 395 calorie, Fat 11.5 grams, SaturatedFat 6 grams, Cholesterol 35 milligrams, Sodium 545 milligrams, Carbohydrate 55 grams, Protein 18 grams
GOURMET FOUR CHEESE MACARONI AND CHEESE
When a recipe is SO good that it haunts your memory for over 40 years, you know it had to be good! As a young bride, I made this macaroni and cheese dish from a requested recipe from Bon Appetit magazine. Sadly, if I saved the recipe, it was lost along the years of moving. After the Internet, I searched, in vain, for this recipe for years, until I discovered 3/4's of it in a women's magazine. With the help of many Zaar members that helped me find the missing cheese that was needed, I now have the long lost recipe and the ability to make it again and again for an entire new generation of friends and family! This is NOT meant to be an everyday mac & cheese. It's great comfort food when you want to celebrate something special: a good grade, a birthday, or an "I love you!" kinda day. Don't skimp on the cheeses; they will be slightly costly. But, the end result is Oh So Good ! You will not be disappointed in the complex flavours of this simple dish, with a twist.
Provided by The_Swedish_Chef
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- PLEASE NOTE: This is a BAKED macaroni and cheese, therefore, it will NOT turn out with a lot of extra cheesy sauce asis absorbed into the pasta while baking. If you require an extra saucy mac & cheese, just reduce the amount of pasta you place into the dish or make more sauce so it is creamier. Thanks so much for making this dish; I hope you enjoy it! :).
- Heat oven to 350 degrees. Coat a 3 quart rectangular baking dish with non-stick spray. Bring a large pot of lightly salted water to boiling.
- Toss all the shredded cheeses together in a large bowl, set aside.
- Melt butter in a medium-sized saucepan over medium heat. Whisk in the flour until smooth and slightly bubbly.
- In a thin stream, whisk in the milk. Stir in the onion powder, salt, nutmeg, dried mustard and cayenne.
- Bring to a boil over medium high heat. Reduce heat and simmer 3 minutes. Remove from heat; whisk in 2 1/2 cups of the cheese mixture and stir until smooth. Cover to retain the heat.
- Once water boils, add pasta. Cook until your desired doneness, then drain. In the pasta container, stir together the cooked pasta and cheese sauce.
- Pour half of the mixture into the prepared dish. Sprinkle with a generous cup of the reserved cheese. Spoon remaining cheese-covered pasta into the dish and top with the remaining cheese.
- Add 1 cup of Japanese Panko Bread crumbs to the top of mixture.
- Bake at 350 degrees for 30 minutes or until the Panko crumbs are lightly browned and the cheese is bubbly. Cool slightly before serving.
FIVE CHEESE BACON MAC AND CHEESE RECIPE
Bring out the cheesy flavors with this Five Cheese Bacon Mac and Cheese Recipe. The smoky bacon flavor in this bacon mac and cheese recipe always pleases.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350. Cook the macaroni according to the package directions; omitting salt. Drain and set aside.
- While the pasta is cooking, melt 3 tablespoons of butter in a large skillet over medium heat. Whisk in the flour, and cook 2-3 minutes, or until slightly golden and bubbly.
- Slowly add the milk, followed by the half and half, whisking constantly to prevent lumps. Let the mixture bubble and thicken, then slowly add the chicken broth while continuing to whisk. Let cook 3-5 minutes, until thickened. Stir in the pepper, and cream cheese, and cook until the cream cheese has melted.
- Remove from heat and stir in the cheddar, colby jack, mozzarella, and 2 tablespoons of parmesan cheese. Whisk until the cheese has melted. Stir the cooked pasta into the cheese sauce, then add the crumbled bacon, reserving about two tablespoons. Spoon the pasta mixture into an 8 x 8 baking dish.
- Melt the remaining 1 tablespoon of butter in a small bowl, and whisk together the melted butter, bread crumbs, and remaining 1 tablespoon of parmesan cheese. Sprinkle the bread crumb mixture over the pasta, and top with the remaining bacon pieces.
- Bake 15 minutes, or until the bread crumbs are toasted and the cheese sauce is bubbly. Serve hot.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FOUR-CHEESE MACARONI
I adapted this recipe from one a friend gave to me. It has a distinctive blue cheese taste and is very filling. I like to serve it with chicken. -Darlene Marturano, W. Suffield, Connecticut
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook macaroni according to package directions. Meanwhile, in a Dutch oven, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. , Reduce heat to low; stir in cheeses until melted. Drain macaroni; add to cheese sauce and stir until coated.
Nutrition Facts : Calories 508 calories, Fat 23g fat (13g saturated fat), Cholesterol 65mg cholesterol, Sodium 603mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 2g fiber), Protein 26g protein.
FOUR CHEESE MACARONI CASSEROLE
This casserole is quick and easy but full of flavor. Both children and adults love it!
Provided by MSDELENA
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to boil over high heat. Add macaroni, and cook until al dente, about 8 to 10 minutes. Drain, and pour hot pasta into a casserole dish.
- Meanwhile, in a large bowl, stir together tomatoes, italian seasoning, oregano, basil, salt, and pepper.
- Stir into the hot pasta 1 cup of Cheddar, 1 cup of mozzarella, and 1/2 cup of Parmesan. Continue to stir until the cheeses have melted. Then stir in tomato and herb mixture. Sprinkle 1/2 cup Cheddar, 1/2 cup mozzarella, 1/4 cup Parmesan, and 1/4 cup feta over the top of the casserole.
- Bake in preheated oven for 15 to 25 minutes.
Nutrition Facts : Calories 511.3 calories, Carbohydrate 47 g, Cholesterol 74.6 mg, Fat 22.8 g, Fiber 3.3 g, Protein 29.7 g, SaturatedFat 14 g, Sodium 887.5 mg, Sugar 5.6 g
SMOKY FOUR CHEESE MACARONI BAKE
This rich macaroni combines the savory flavors of Swiss, Monterey Jack, sharp Cheddar, and Parmesan cheeses along with sauteed garlic and onion to make a creamy sauce to die for. Add a little liquid smoke for a, well, smoky taste.
Provided by eshel
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h40m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, melt the butter in a large saucepan over medium heat. Stir in the onion, and cook for 3 minutes until it begins to soften. Add the garlic, and continue cooking until the onion has softened and turned translucent, about 2 minutes more. Slowly stir in the flour, and cook, stirring constantly for 5 minutes.
- Stir in the half-and-half and milk, and bring to a simmer. Reduce heat to medium-low and stir in mustard powder and liquid smoke; simmer for 10 minutes, stirring occasionally. Add 1 cup of Parmesan cheese, along with the cream cheese, Swiss, Monterey Jack, and Cheddar cheeses; stir until melted. Season to taste with salt and pepper, then stir in the drained macaroni noodles. Pour into the prepared baking dish. Sprinkle the remaining 1/2 cup of Parmesan cheese and breadcrumbs over the macaroni
- Bake in preheated oven until bubbly and brown, about 30 minutes. Remove from the oven and allow to stand 5 to 10 minutes before serving.
Nutrition Facts : Calories 638.2 calories, Carbohydrate 45.9 g, Cholesterol 111 mg, Fat 37.7 g, Fiber 2 g, Protein 28.7 g, SaturatedFat 23.1 g, Sodium 656.7 mg, Sugar 4.7 g
4-CHEESE MAC 'N' BACON
This is based on a popular dish at T's restaurant in Chicago. But I modified what I tasted and added a touch of bacon to really give it some heartiness. Whoever you serve this to will immediately declare it the best mac 'n' cheese they've ever had. Unite against boxed mac 'n' cheese!
Provided by chuckmall
Categories Cheese
Time 1h
Yield 1 large platter, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven at 375 degrees. Butter a 3-quart casserole dish. Fry bacon slices; set on paper towels. Pour off all but approximately 3 tablespoons of the bacon grease. Put pan back on medium heat and add onion. Cook about 5 minutes, until softened. While stirring constantly, add about a third of the flour; continue stirring and slowly adding flour, for at least 1 minute.
- Transfer onion/flour mixture to a large, heavy saucepan on medium heat. While whisking, slowly pour in milk. Cook while whisking until mixture bubbles and gets thicker (not necessarily "thick"). Remove pan from heat. Add salt, pepper, cayenne pepper, the cheeses and stir. Crumble bacon and add it, stirring. Set aside.
- Cook pasta in a large saucepan about 2-3 minutes less than box's instructions. Drain pasta in a colander, rinse with cold water, and drain again. Stir pasta into the cooked cheese sauce. Bake until browned on top, about 30 minutes. Let dish stand for at least 5 minutes before serving.
Nutrition Facts : Calories 544.5, Fat 25.5, SaturatedFat 15.2, Cholesterol 78.4, Sodium 1105.7, Carbohydrate 47.7, Fiber 1.8, Sugar 9, Protein 30
4 CHEESE BAKED MACARONI
I was looking for another type of macaroni and cheese dish and came across this one from Emeril Lagasse. I haven't made it yet but plan on trying it out on my crew at Thanksgiving. What's not to like about Cream and Cheese - the epitome of comfort food.
Provided by Luby Luby Luby
Categories Cheese
Time 2h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a heavy medium saucepan melt 4 tablespoons butter over low heat.
- Add the flour and stir to combine.
- Cook, stirring constantly for 3 minutes.
- Increase the heat to medium and whisk in the half& half a little at a time.
- Cook until thickened, about 4 or 5 minutes, stirring often.
- Remove from heat, season with salt, pepper, hot sauce and 4 ounces of the grated parmesean cheese.
- Stir until the cheese melts and is smooth.
- Cover and set aside.
- Preheat the oven to 350 degrees.
- Fill a large pot with water, cover and bring to a boil over high heat.
- Add salt to taste and add the macaroni, stirring.
- Return to a boil and cook for about 5 minutes or until very al dente (slightly undercooked).
- Drain in a colander and return the macaroni to the pot.
- Add 2 tablespoons butter and the garlic and stir to combine.
- Add the white sauce and stir until well mixed then set aside.
- Using the remaining tablespoon of butter, grease a 3 quart casserole or baking dish and set aside.
- In a large bowl combine 4 ounces of the remaining parmesean cheese, cheddar, fontina and gruyere cheeses, tossing to combine.
- Place 1/3 of the macaroni in the bottom of the prepared casserole dish.
- Top with 1/3 of the mixed cheeses.
- Top with another 1/3 of the macaroni and another 1/3 of the cheese mixture.
- Repeat with the remaining macaroni and cheese mixture.
- In a small bowl combine the bread crumbs, the remaining 1/2 ounce of grated parmesean cheese and the Essence.
- Sprinkle this over the top of the macaroni and cheese.
- Bake 40 to 45 minutes or until the macaroni and cheese is bubbly and hot and the top is golden brown.
- Remove from oven and let sit for 5 minutes before serving.
BACON MAC 'N CHEESE
Six different kinds of cheeses, a pound of bacon, gooey deliciousness... It doesn't get much better than this. I stumbled upon this combination one night in college; rummaging through the refrigerator and cupboards to find something to cook, I found out that I had an ungodly amount of cheese, so I threw it all in et voila, the greatest mac 'n cheese I've ever tasted.
Provided by wervwera
Categories Macaroni And Cheese
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a large saucepan. Add onions and cook, stirring occasionally, until translucent.
- Meanwhile, cut up bacon with kitchen shears into 1/2 inch strips. Fry separately until browned (or until bacon is how you like it cooked.) In another saucepan, cook pasta as per directions, without any salt.
- Add bacon with grease to your onions and stir. Whisk in flour. Add milk, still whisking, until thickened and bubbly. Fold in all of the cheese, stirring until it all melts.
- Drain your pasta thoroughly and stir it into the cheese sauce. Cook over medium heat for about three minutes, stirring. Season with pepper and salt to taste.
Nutrition Facts : Calories 1141.8, Fat 64.6, SaturatedFat 31.4, Cholesterol 156.2, Sodium 1043.2, Carbohydrate 98.4, Fiber 4.2, Sugar 5.3, Protein 40.2
BACON LOADED MAC N ' CHEESE
I was tired of my usual Mac N' Cheese, so this is what I came up with.The prep times include the frying of the bacon, and also includes the cooking time of the pasta.If you don't have the pasta that this recipe calls for, please use whatever you have on hand. And the amount of salt and pepper is strictly up to your own personal tastes.And if you are a cheese addict like me, :) you can add more cheese to the top before baking.Submitted to " ZAAR " on November 18th, 2009
Provided by Chef shapeweaver
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Fry bacon till lightly crisp, crumble and set aside.
- Cook macaroni according to directions on pasta box, and drain.
- In the same pan as you cooked the pasta, melt margarine and add flour.
- Cook for about 3 minutes,until flour taste is cooked away.
- Add milk a little at a time, stir until flour is well blended.
- Remove from heat and add 3/4 cup of cheese, stirring until melted ( at this point, you may add a bit more milk if it's too thick ).
- Add pasta, crumbled bacon, and salt and pepper to taste.
- Pour into a greased a 1 1/2 quart baking dish, sprinkle top with remaining cheese.
- Bake for 25 to 30 minutes, or longer if you like a more golden cheesy top.
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