ITALIAN STYLE BAKED MACARONI & CHEESE
An Italian Style of The Famous Baked Macaroni And Cheese. Addition of Italian Cheeses Like Parimigiano and Fontina For a New Taste...
Provided by Atty
Categories Pasta
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- To make macaroni and cheese first remove the rind from all the cheeses. Then turn on the oven to 350°F (180°C) and put the water for pasta to boil.
- Next we have to prepare a cream of cheeses, so in a saucepan put the butter and once melted add the flour then stir it to make it like a paste.
- Keep stirring and when the mixture begins to brown (just a little) pour the milk in the same pot, and continue stirring until you get a creamy mixture (this is called bechamel). After done you can add salt, pepper and nutmeg to your personal taste.
- Add a part of the grated cheeses keeping aside a tablespoon of each, then stir until all ingredients are well mixed. Let it cook a few minutes until it's all melted and you have formed cheese sauce.
- Cook the pasta following half of the cooking time written on the package, just a few minutes are enough because the pasta must be very al dente.
- Drain the pasta and bring it back in the same cooking pot so you can add the cheese sauce. Combine the cream of cheeses to the pasta and stir well.
- Now you must butter well a large baking casserole, and you can do this easily with a pastry brush or simply with your fingers. Cover the base and sides of the casserole with enough breadcrumbs.
- Immediately after pour the cheese and pasta in the casserole. Sprinkle the top with an handful of the cheeses that you had previously kept aside.
- The last thing to do is to cook for about 20 minutes at 350°F (180°C), or until the surface has acquired a golden color and the classic crust is formed. Once ready, remove the casserole from the oven and serve these Italian style baked macaroni and cheese piping hot.
BAKED MACARONI AND CHEESE
Get Alton Brown's Baked Macaroni and Cheese from Good Eats on Food Network, a classic recipe made with cheddar cheese and topped with buttery breadcrumbs.
Provided by Alton Brown
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- In a large pot of boiling, salted water cook the pasta to al dente.
- While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
- Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
- Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
- Remember to save leftovers for fried Macaroni and Cheese.
ITALIAN-STYLE MACARONI AND CHEESE
Steps:
- Preheat oven to 350 degrees F.
- Make macaroni and cheese according to package directions. Transfer to a medium-size baking dish or casserole dish.
- Melt butter in a medium bowl on low power in the microwave. Add bread crumbs to bowl and toss to combine with butter. Sprinkle bread crumb mixture over top of macaroni and cheese. Place in oven and bake for 10 to 15 minutes, or until browned on top.
ITALIAN MAC-N-CHEESE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings, plus leftovers
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.
- In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden.
- Preheat broiler to high.
- To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.
- Combine cheese sauce with sausage and pasta, transfer to flameproof baking dish, casserole or flameproof serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.
ITALIAN THREE-CHEESE MACARONI
My husband is a self-proclaimed mac-and-cheese connoisseur and says that this is his favorite version. The Italian seasoning and tomatoes really complement the pasta and cheeses. -Adriane Mummert, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings (1 cup each).
Number Of Ingredients 13
Steps:
- Cook macaroni according to package directions., Meanwhile, preheat oven to 350°. In a small saucepan, melt butter. Stir in flour, Italian seasoning, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from the heat; stir in cheddar and Parmesan cheeses until melted. Drain macaroni., Spread 1 cup cheese sauce in a greased 13x9-in. baking pan. Layer with half of macaroni, tomatoes and cheese sauce. Repeat layers. Sprinkle with mozzarella cheese. Combine bread crumbs and butter; sprinkle over top., Cover and bake 40 minutes. Uncover and bake 10-15 minutes longer or until golden brown and bubbly. Let stand 5 minutes before serving.
Nutrition Facts : Calories 402 calories, Fat 23g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 763mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 2g fiber), Protein 17g protein.
THE EASIEST BAKED MACARONI & CHEESE
There may be lots of recipes out there for macaroni and cheese, but this is the first one I ever found that you don't have to cook the macaroni before you bake it. It is also really simple to put together - all in the casserole dish you are baking it in! I got this from a newsletter of an organization. I take this to potlucks all the time and I always come home with none of it left. It's a dish I'm constantly handing out the recipe for; be sure not to use cheese that has been frozen and thawed because it will ruin the consistency of the dish. You can also cut down on the butter if you would like to lose some of the fat. This is not a real creamy cheesy type of macaroni and cheese, which can sometimes be a little too rich for our tastes. I've made those, but my family prefers this kind over any other.
Provided by CookingONTheSide
Categories Cheese
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Melt butter in microwave.
- Pour macaroni in 2-3 quart casserole dish. Pour butter over macaroni. Stir well to coat.
- Add salt and pepper. Stir well.
- Add cheese. Sometimes I may use a mixture of monterey, colby and cheddar, depending on what I have at the time. Mix well.
- Add milk. Do not stir.
- Bake uncovered in oven for 60 minutes. I do think this tastes best when it is still hot from the oven.
Nutrition Facts : Calories 704, Fat 37.3, SaturatedFat 23.1, Cholesterol 116.4, Sodium 1131.8, Carbohydrate 61.2, Fiber 2.1, Sugar 2, Protein 30.7
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
BAKED MAC AND CHEESE WITH ITALIAN STEWED TOMATOES
I was surprised at how much I loved this mac and cheese. It's creamy, cheesy and has just enough Italian seasoning and tomatoes to make it a bit different. This would be great for a potluck or as a side dish. The Italian seasoning isn't overpowering so this would go nicely with just about anything.
Provided by Sue Faccone
Categories Pasta Sides
Time 1h20m
Number Of Ingredients 10
Steps:
- 1. Preheat oven at 375 deg. Boil elbow macaroni with small amount of oil and a little salt. Drain and return to the pot.
- 2. Cut up the Velveeta cheese into cubes and put in a microwave friendly bowl. Add the butter to the bowl and microwave on high for 3 minutes. Remove, stir and put it back for 1 minute. Remove and stir and put it back for 1 minute more. Repeat until cheese is creamy and butter melted.
- 3. In a small sauce pan put the 2 cans of stewed tomatoes and heat. Add the spices. When bubbly remove.
- 4. Pour the milk into the macaroni and mix well. Then mix in the cheese. Add the stewed tomatoes, but use a large spoon with holes to drain away the sauce. Save the sauce.
- 5. Mix everything well in the pot and then transfer to a 9 x 14 baking pan. Sprinkle with shredded mozzarella cheese and bake uncovered for 45 minutes. Top should be golden brown. Remove and let it sit for 15 minutes. And serve.
4 CHEESE BAKED MACARONI - ITALIAN STYLE
Make and share this 4 Cheese Baked Macaroni - Italian Style recipe from Food.com.
Provided by msintrepid
Categories Cheese
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat oven to 375.
- Mix first 4 ingredients with a pinch of salt and pepper in a bowl; set aside.
- Cook Pasta al dente, drain and rinse under cold water.
- Set pasta aside.
- Heat 4 Tablespoons of the butter, add onions and saute, stirring until onions are translucent.
- Add garlic, stir until garlic is fragrant.
- Add flour; lower heat and cook, stirring frequently.
- Add half and half a 1/2 cup at a time, stirring after each addition, until sauce thickens.
- Stir in the cheeses, saving 1 cup of the Fontina.
- Simmer until cheese is melted and sauce is creamy.
- Taste and adjust salt and pepper.
- Add Cayenne.
- Use cooking spray to coat casserole- you should need about a 3 qt size.
- Place pasta in casserole.
- Top with sauce, stir to distribute evenly.
- Place reserved fontina on top.
- Sprinkle bread crumbs.
- Dot with remaining butter.
- Bake 40 minutes, until top is brown and it's bubbly.
CLASSIC BAKED MACARONI AND CHEESE
Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.
Provided by Alison Roman
Categories dinner, lunch, casseroles, pastas, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook pasta in a large pot of salted boiling water until it's barely al dente. (It should be more al dente than your average pasta: It's going to continue to cook in the oven.) Drain and set aside.
- Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
- Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
- Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
- Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
- Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.
Nutrition Facts : @context http, Calories 1076, UnsaturatedFat 24 grams, Carbohydrate 85 grams, Fat 61 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 31 grams, Sodium 1027 milligrams, Sugar 12 grams, TransFat 1 gram
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