MACARONI AND CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
- Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.
BAKED MACARONI AND CHEESE
A friend of mine sent this recipe to me when I got my first apartment, because she knows how much I hate cooking! It's really easy -- even I can make it -- and tastes great. I'm not sure where she found the recipe, but it included the note 'Good source of protein, vitamin A, B group vitamins, calcium.'
Provided by Meredith
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Yield 3
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
- In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
- Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
- Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
- Bake uncovered, for 30 to 40 minutes, or until the top is brown.
Nutrition Facts : Calories 968.1 calories, Carbohydrate 92.6 g, Cholesterol 194.2 mg, Fat 45.4 g, Fiber 3.6 g, Protein 45.6 g, SaturatedFat 27.6 g, Sodium 736 mg, Sugar 11.2 g
ULTIMATE GREAT NORTHERN BEANS
I usually cook these outdoors, suspending a cast iron pot over a campfire but honestly, they taste about the same on the stovetop. And the flavor is just great. If you've yet to adopt a cooked beans recipe, this might be the one you're looking for. It's right out of Appalachia.
Provided by Bone Man
Categories One Dish Meal
Time 11h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Soak the beans in cold water overnight. Make sure that there is twice as much water as beans because they will swell up.
- In a large cooking pot, pour in the cooking oil and toss in the smoked jowl pieces. Stir and allow them to sizzle over medium heat for 5 or 6 minutes. After they brown a bit, deglaze the pot with about 4 ounces of the chicken broth.
- Add the onion and allow to simmer until the onion is tender, stirring often.
- Rinse the beans in fresh water a final time and, after draining, add them, plus all the remaining ingredients into the pot. This should include the 48 ounces of water listed in the ingredients.
- Boil, covered, over low heat until beans are tender, stirring occasionally (about 2-3 hours).
- Serve with cornbread, fried potatoes, eggs and biscuits.
- If you wish, you can use chunks of ham or bacon instead of pork jowl.
Nutrition Facts : Calories 241.2, Fat 17.4, SaturatedFat 5.9, Cholesterol 19.2, Sodium 793.3, Carbohydrate 13.6, Fiber 3.5, Sugar 1.1, Protein 8
MACARONI AND CHEESE WITH KALE
Give classic mac and cheese a healthy makeover with the addition of sauteed kale.
Provided by Food Network Kitchen
Time 1h5m
Yield 8-12
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 3/4 cups of the cooking water and then drain. Set aside.
- Heat 3 tablespoons oil in a large saucepan over medium heat. Add the kale and garlic and cook, stirring, until the kale begins to wilt. Add 1/2 cup of water, 3/4 teaspoon salt and 1/4 teaspoon pepper and continue to cook, stirring occasionally, until the kale wilts and is crisp-tender, about 3 minutes. Transfer to a bowl and set aside.
- Carefully wipe out the saucepan. Bring the half-and-half, cayenne and nutmeg to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Gradually whisk in the Cheddar and Havarti cheeses, a handful at a time, until all the cheese is melted and the sauce is smooth.
- Add the cooked pasta and reserved cooking water to the sauce and stir to combine. Stir in the kale and season with additional salt and pepper. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs, remaining 1/4 cup olive oil and a large pinch of salt and pepper in a medium bowl and sprinkle evenly over the macaroni and cheese. Bake until bubbly and lightly browned, about 10 minutes.
BAKED MACARONI AND CHEESE WITH KALE AND GREAT NORTHERN BEANS
From food blog Al Dente. (http://www.aldenteblog.com/flauers_martini.html) I added a package of organic chicken hot dogs as well.
Provided by yogiclarebear
Categories Macaroni And Cheese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Bring a large pot of water to a boil and salt it.
- Cook the milk with the bay leaves in a small saucepan over medium-low heat. When small bubbles appear along the sides, about 5 minutes later, turn off the heat and let stand.
- In the salted water, cook the pasta al dente. Drain it, rinse it quickly to stop the cooking, and put it in a large bowl.
- Trim the stems from the kale. Bring a large pot of water to boil and add kale. Boil kale for one minute, remove, and set aside to cool. Squeeze excess water from kale and chop into edible pieces.
- In a small saucepan over medium-low heat, melt 3 tablespoons of the butter; when it is foamy, add the flour and cook, stirring, until the mixture browns, about 5 minutes. Remove the bay leaves from the milk and add about 1/4 cup of the milk to the hot flour mixture, stirring with a wire whisk all the while. As soon as the mixture becomes smooth, add a little more milk and continue to do so until all the milk is used up and the mixture is thick and smooth. Add the cheddar and stir.
- Pour the sauce over the noodles, toss in the Parmesan and kale, mix in the white beans, and sprinkle with salt and pepper.
- Use the remaining 1 tablespoon butter to grease a 9 x 13-inch or similar-size baking pan and turn the pasta mixture into it. Top liberally with bread crumbs and bake until bubbling and the crumbs turn brown, about 15 minutes. Serve piping hot.
Nutrition Facts : Calories 675.9, Fat 24.8, SaturatedFat 14.9, Cholesterol 71.6, Sodium 442.9, Carbohydrate 83.4, Fiber 6.6, Sugar 2.5, Protein 30.2
BAKED MAC AND CHEESE WITH KALE
This baked macaroni and "cheese" will fill all of your comfort food desires made with ingredients that will make you feel good! The cheesy vegan sauce is made with roasted butternut squash, roasted garlic hummus, nutritional yeast, and dijon mustard. Scooped over gluten-free macaroni with kale, this baked macaroni and "cheese" is sure to make everyone happy!
Provided by Liz
Categories Main Course
Time 1h25m
Number Of Ingredients 10
Steps:
- Preheat the oven to 425°F, line a large baking sheet with parchment paper.Peel and dice the butternut squash (or buy pre-chopped squash) into 1.5" pieces, lightly spray with olive oil and sprinkle salt/pepper. Bake for 20 minutes.
- While the squash is roasting, cook the macaroni noodles and set aside.
- In a large food processor or high-speed blender, combine the roasted squash, hummus, nutritional yeast, dijon mustard, onion powder, lemon juice, and almond milk.
- Preheat the oven to 350°F
- In the large pot you used to make the macaroni, pour the cheesy sauce over the noodles and combine. Add the chopped kale.
- Scoop macaroni into the 8x8 pan, top with gluten-free bread crumbs and spray with olive oil or avocado oil.
- Bake for 25 minutes at 350°F
- Serve to the ones you love! Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 243 kcal, Carbohydrate 46.4 g, Protein 10.9 g, Fat 2.2 g, SaturatedFat 0.4 g, Sodium 201.9 mg, Fiber 12.7 g, Sugar 5.4 g
CREAMY BAKED MACARONI AND CHEESE WITH KALE AND MUSHROOMS
Don't be alarmed by how much kale you start with for this recipe. It will cook down quite a bit and pairs deliciously with the creamy pasta and shiitake mushrooms.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 8 to 12 servings
Number Of Ingredients 13
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
- Heat a large saucepan over medium-high heat. Add 3 tablespoons of the olive oil and the shiitake mushrooms and cook, stirring constantly, until the mushrooms are lightly browned in spots and softened, 4 to 6 minutes. Lower the heat to medium and add the kale, garlic and 1/2 cup of water, scraping up any browned bits at the bottom of the pan with the back of a wooden spoon. Add 3/4 teaspoon salt and 1/4 teaspoon pepper and stir to combine. Cook until the kale is wilted but still crisp-tender, about 3 minutes. Remove the vegetables to a bowl and set aside.
- Carefully wipe out the saucepan (or give it a quick rinse if it is really dirty). Add the half-and-half and cayenne and bring to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
- Add the macaroni and reserved pasta water to the saucepan and stir to combine. (The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Gently fold in the reserved vegetables. Season to taste with additional salt if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs, remaining 1/4 cup olive oil and a large pinch of salt and pepper in a medium bowl and sprinkle evenly over the macaroni and cheese. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.
MACARONI WITH KALE AND WHITE BEANS
This delicious vegetarian meal is packed with nutrients. If you've never tried kale, this is a good recipe to try! Kale tastes similar to spinach but retains its leafy texture. From Jeanne Lemlin's "Main Course Vegetarian Pleasures."
Provided by SAHMchef
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook macaroni according to directions, making sure to not overcook.
- Rip kale off its stem into bite-sized pieces. (Be sure not to use the stem, as it is quite bitter. I've tried cutting it, but it works better to rip it).
- Rinse kale in a large bowl of cold water and drain.
- Heat oil in a large skillet or stockpot (you will need a lid later).
- Add garlic and red pepper, cooking over med-high heat for about 2 minutes.
- Stir in kale and broth and cover pan, stirring occasionally, until kale is wilted but bright green and tender, about 7 minutes.
- Gently stir in salt, followed by beans, macaroni, and Parmesan. (Do not use canned parmesan, as it really will not taste right. Use the "real" grated parmesan!).
Nutrition Facts : Calories 549.6, Fat 14.3, SaturatedFat 2.9, Cholesterol 5.5, Sodium 469.7, Carbohydrate 85.5, Fiber 10.8, Sugar 2, Protein 24
BAKED MAC AND CHEESE WITH LITTLE WHITE BEANS
I skipped the bread crumb topping, but I must say I really didn't notice the beans other than this was more filling. Good stuff. Recipe courtesy of Spilling the Beans, Cooking and Baking with Beans Every Day.
Provided by AmyZoe
Categories Cheese
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook the pasta until it's tender but not mushy and set aside.
- Preheat oven to 350. In the empty pot, melt the butter over medium heat. Whisk in the flour and cook for a minute or so, until the mixture starts to turn golden.
- Stir in the milk and bring the sauce to a full boil, whisking constantly. Reduce the heat and simmer for a few minutes, until the mixture is nice and thick.
- Remove the sauce from the heat and stir in the cheese until it melts. Add salt to taste, then stir in the drained pasta and beans.
- If you want a breadcrumb topping, pulse the bread, butter, and Parmesan in a food processor until the bread turns into crumbs and the mixture is well blended.
- Pour the macaroni and cheese into a baking dish and top with the breadcrumbs or additional cheese.
- Bake for 15 to 20 minutes, until the dish is bubbly around the edges and the topping is golden.
Nutrition Facts : Calories 402.6, Fat 16.4, SaturatedFat 7.2, Cholesterol 33.2, Sodium 212.8, Carbohydrate 49.2, Fiber 4, Sugar 1.7, Protein 14.7
More about "baked macaroni and cheese with kale and great northern beans food"
STOVETOP HEALTHY MAC AND CHEESE WITH KALE - DELICIOUS …
From healthyseasonalrecipes.com
BEST WHITE CHEDDAR MAC AND CHEESE (WITH KALE AND …
From goodlifeeats.com
MACARONI AND CHEESE RECIPES | ALLRECIPES
From allrecipes.com
BAKED MACARONI AND CHEESE WITH KALE AND GREAT NORTHERN BEANS …
From pinterest.com.au
BAKED MACARONI AND CHEESE WITH KALE AND GREAT NORTHERN BEANS …
From pinterest.com
KALE CAULIFLOWER BAKED MAC AND CHEESE - SOFABFOOD
From sofabfood.com
MACARONI CHEESE WITH CAULIFLOWER AND KALE - GOOD HOUSEKEEPING
From goodhousekeeping.com
KALE MAC AND CHEESE RECIPE IN ONE POT | WHITE ON RICE COUPLE
From whiteonricecouple.com
KALE MACARONI AND CHEESE - LIFEWAY KEFIR
From lifewaykefir.com
MACARONI AND CHEESE WITH GREAT NORTHERN BEANS - CIAPROCHEF.COM
From ciaprochef.com
BAKED PEAS AND KALE MACARONI AND CHEESE - THE BITTER SIDE OF SWEET
From thebittersideofsweet.com
FILPINO-STYLE BAKED MACARONI WITH CHEESE TOPPING - KAWALING PINOY
From kawalingpinoy.com
CREAMY BAKED MACARONI AND CHEESE WITH KALE AND MUSHROOMS
From foodnetwork.com
KALE AND CHEDDAR MACARONI AND CHEESE {LIGHTENED UP WITH GREEK …
From laurenkellynutrition.com
10 BEST BAKED BEANS AND MACARONI AND CHEESE RECIPES
From yummly.com
MACARONI CHEESE RECIPE WITH KALE - LIZ EARLE WELLBEING
From lizearlewellbeing.com
BAKED BEANS & BACON MAC & CHEESE - BUSH’S® BEANS
From bushbeans.com
26 BEST CHEDDAR MAC AND CHEESE RECIPES - FOOD.COM
From food.com
10 BEST MACARONI BAKED BEANS RECIPES - YUMMLY
From yummly.com
BAKED PUMPKIN KALE MACARONI AND CHEESE - SOME THE WISER
From somethewiser.com
HOMEMADE MAC AND CHEESE WITH KALE - SERVED FROM SCRATCH
From servedfromscratch.com
BUTTERMILK MACARONI AND CHEESE WITH BABY KALE - FOOD & WINE
From foodandwine.com
BAKED MACARONI AND CHEESE WITH KALE AND GREAT NORTHERN BEANS
From wikifoodhub.com
CREAMY BAKED MACARONI CHEESE WITH KALE AND MUSHROOMS - FOOD …
From foodnetwork.co.uk
ALLRECIPES BAKED MACARONI AND CHEESE RECIPES ALL YOU …
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love