BAKED MACARONI AND CHEESE
Provided by Trisha Yearwood
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
- Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
- For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
- For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
- Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.
SHANNON'S SMOKY MACARONI AND CHEESE
This recipe is the best Mac & Cheese you'll ever have. It is literally one of 3 meals everyone in my family will eat. The smoked gouda gives this dish its smoky rich flavor. It's a gourmet grown-up version of the kiddie classic. Take any leftovers and cut into bite-sized squares, bread, and deep fry for a yummy snack.
Provided by S.Michael
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Fill a pot with lightly-salted water and bring to a boil. Stir the macaroni into the water and return to a boil. Cook and occasionally stir until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.
- Melt the butter in a large pot over medium heat. Add the flour to the melted butter and whisk continually for 1 to 2 minutes to make a roux. Whisk 2 cups of the milk into the roux until smooth and then add the remaining milk. Raise the heat to medium-high and continue cooking and stirring until thickened, but not boiling. Stir the Gouda, Cheddar, Swiss, and 1 cup Parmesan cheese into the mixture; once the cheeses have melted completely, fold the drained macaroni into the mixture to coat. Pour the macaroni mixture into a 9x13-inch baking dish.
- Stir 1/2 cup Parmesan cheese, bread crumbs, and cayenne pepper together in a small bowl; sprinkle over the macaroni. Drizzle the olive oil over the bread crumbs.
- Bake in the preheated oven until golden and bubbly, about 30 minutes. Allow to rest 10 minutes before cutting.
Nutrition Facts : Calories 651.3 calories, Carbohydrate 50.7 g, Cholesterol 106.5 mg, Fat 35.1 g, Fiber 1.9 g, Protein 32.4 g, SaturatedFat 20.5 g, Sodium 712.1 mg, Sugar 8.9 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
SMOKIN' MACARONI AND CHEESE
When I read this recipe to my DH he was practically drooling! Uses smoked Gouda and smoked ham. Can't wait to try! I'd never heard of cellentani pasta, but discovered it resembles a corkscrew, so I'll probably sub some rotini or fusilli. From Southern Living and credited to Heather Markowski of Rochester, NY.
Provided by mailbelle
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Prepare pasta according to package directions and transfer hot pasta to a large bowl.
- Melt 2 tablespoons butter in a medium saucepan over medium heat. Gradually whisk in flour until smooth; cook, whisking constantly, 3-5 minutes or until thickened.
- Whisk in Gouda, cream cheese, salt, and 1/4 teaspoon ground red pepper until smooth.
- Remove from heat, and stir in chopped ham.
- Combine pasta and Gouda cheese mixture, and pour into a lightly greased 13x9-inch baking dish.
- Stir together 2 cups crushed cereal, 2 tablespoons melted butter, and remaining 1/4 teaspoon red pepper; sprinkle over pasta mixture.
- Bake at 350 degrees for 30 minutes or until golden and bubbly. Let stand 5 minutes before serving.
Nutrition Facts : Calories 570.7, Fat 25.8, SaturatedFat 14.9, Cholesterol 95.3, Sodium 1125.6, Carbohydrate 58, Fiber 2.1, Sugar 2.4, Protein 26.6
FANNIE FARMER'S CLASSIC BAKED MACARONI & CHEESE
To me Fannie Farmer's recipe is the only "real" Macaroni & Cheese. It's from my 1946 edition of "Fannie Farmer's Boston Cooking School Cookbook". With time on it's side - this recipe is hands down the best for traditional, homemade baked macaroni & cheese - comfort food. Please Note: If you use CHEAP CHEESE you will end up with a BLAND and FLAVORLESS DISH!
Provided by - Carla -
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Cook and drain macaroni according to package directions; set aside.
- In a large saucepan melt butter.
- Add flour mixed with salt and pepper, using a whisk to stir until well blended.
- Pour milk and cream in gradually; stirring constantly.
- Bring to boiling point and boil 2 minutes (stirring constantly).
- Reduce heat and cook (stirring constantly) 10 minutes.
- Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
- Turn off flame.
- Add macaroni to the saucepan and toss to coat with the cheese sauce.
- Transfer macaroni to a buttered baking dish.
- Sprinkle with breadcrumbs.
- Bake 20 minutes until the top is golden brown.
- (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.
Nutrition Facts : Calories 836.2, Fat 52.6, SaturatedFat 32.5, Cholesterol 164.7, Sodium 895.5, Carbohydrate 63.6, Fiber 2.6, Sugar 2.8, Protein 27.5
BAKED SMOKIN' MACARONI AND CHEESE
Make and share this Baked Smokin' Macaroni and Cheese recipe from Food.com.
Provided by ratherbeswimmin
Categories Oven
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- Prepare cellentani pasta according to package directions.
- Meanwhile, melt 2 T butter in a Dutch oven over medium heat.
- Gradually whisk in flour; cook, whisking constantly, 1 minute.
- Gradually whisk in milk and evaporated milk until smooth; cook, whisking constantly, 8-10 minutes or until slightly thickened.
- Whisk in Gouda cheese, the next 3 ingredients, and 1/8 t cayenne pepper until smooth.
- Remove from heat, and stir in ham and drained pasta.
- Pour pasta mixture into a 13 x 9 inch baking dish coated with cooking spray.
- Stir together crushed cereal, 1 T melted, and remaining 1/8 t cayenne pepper; sprinkle over pasta.
- Bake for 30 minutes or until golden and bubbly.
- Let stand 5 minutes before serving.
- Tested with Barilla Cellentani pasta and Cabot 1.5% Reduced-Fat Sharp Cheddar Cheese.
Nutrition Facts : Calories 460.2, Fat 13.2, SaturatedFat 7, Cholesterol 53.4, Sodium 998.5, Carbohydrate 56.6, Fiber 1.9, Sugar 12, Protein 27.7
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SMOKIN' MACARONI AND CHEESE RECIPE | MYRECIPES
From myrecipes.com
5/5 (7)Total Time 1 hr 2 minsServings 8
- Preheat oven to 350°. Prepare cellentani pasta according to package directions. Transfer hot pasta to a large bowl.
- Melt 2 Tbsp. butter in a medium saucepan over medium heat. Gradually whisk in flour until smooth; cook, whisking constantly, 1 minute. Gradually whisk in milk and evaporated milk; cook, whisking constantly, 3 to 5 minutes or until thickened. Whisk in Gouda, cream cheese, salt, and 1/4 tsp. ground red pepper until smooth. Remove from heat, and stir in chopped ham.
- Combine pasta and Gouda cheese mixture, and pour into a lightly greased 13- x 9-inch baking dish. Stir together 2 cups crushed cereal, 2 Tbsp. melted butter, and remaining 1/4 tsp. ground red pepper; sprinkle over pasta mixture.
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