Blt Creamy Mac N Cheese Rachael Ray Food

MACARONI AND CHEDDAR CHEESE

Steps:

• Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded Cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a flameproof baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the Cheddar cheese on top.

BLT WITH WELSH RAREBIT MACARONI

Steps:

• Preheat the oven to 375 degrees F.
• Arrange 2 cooling racks on baking sheets and arrange the bacon on 1 of them. Bacon may also be baked on a slotted broiler pan. Bake the bacon until crisp, about 12 to 15 minutes. Remove the bacon to paper towels to drain.
• Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Undercook the pasta by 1 to 2 minutes, until just shy of al dente. Drain and set aside.
• While the water comes to a boil, arrange the sliced tomatoes on the second baking rack. Sprinkle with chives, salt and pepper, to taste, and a drizzle of extra-virgin olive oil. Roast them for about 20 minutes. Switch the oven to broil when you remove tomatoes.
• Process the bread in a food processor they become coarse bread crumbs. Transfer the bread crumbs to a small bowl.
• Melt butter in sauce pot over medium heat. Pour 1/3 to 1/2 of the butter over the crumbs to moisten, then stir in the parsley. To the remaining butter in the sauce pot, add the garlic and stir for 1 minute, then add the hot sauce and mustard. Stir to combine, then sprinkle in the flour and cook for 1 minute more. Whisk in the lemon juice, Worcestershire sauce and ale. Cook for 30 seconds, then add the stock and bring to a bubble. When the sauce thickens, stir in 2 cups of the cheese in a figure 8 motion and season with salt and pepper, to taste.
• Add the pasta with to the sauce and toss to coat. Spoon it into crocks or a casserole dish. Top with the bread crumbs and remaining cheese, then put it on the middle rack of the oven. Broil until bubbly and deeply brown on top, about 2 to 3 minutes.
• Arrange a bed of cress leaves alongside portions of macaroni and cheese or individual crocks. Top the watercress with a thick slice of roasted tomato and crisscrossed bacon strips. Cover with a second slab of tomato and serve.

BLT CREAMY MAC 'N' CHEESE (RACHAEL RAY)

Steps:

• Preheat the oven to 500°. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water.
• While the pasta is working, in a large skillet, heat a drizzle of EVOO over medium-high heat. Add the bacon and cook until crisp at the edges, 3 to 5 minutes. Add the leeks and cook until softened, 3 minutes. Add the garlic and crushed red pepper and cook, stirring, for 1 minute. Stir in the tomato paste for 1 minute. Stir in the cream cheese until melted. Stir in half of the shredded cheese, then the reserved pasta cooking water.
• Add the pasta to the sauce and toss. Pile into a casserole and top with the tomatoes and remaining shredded cheese. Bake until browned on top, 7 to 8 minutes.
• In a large bowl, toss the arugula and basil with the lemon juice and a drizzle of EVOO. Serve on top of the pasta.

AUSTIN MAC N CHEESE (RACHAEL RAY)

Steps:

• Husk and rinse tomatillos, cut in half. Put in food processor and pulse until chopped.
• Peel onion, halve and add to food processor, chop.
• Clean and seed jalapenos and add to food processor, chop.
• Add this mixture to a medium saucepan, add cumin and garlic.
• Season with salt. Simmer mixture over low heat for 10 minutes.
• Add the juice of one lime.
• Add finely chopped cilantro.
• Cook macaroni to al dente. Drain, return to hot pot.
• In another saucepan, melt butter.
• Over medium heat, whisk in flour for one minute.
• Whisk in milk and broth. Season with salt and pepper.
• Bring to a simmer and cook until thickened.
• Add swiss and monterrey jack cheeses. Stir until melted.
• Preheat the broiler.
• Add the cheese sauce to the pasta and toss to coat.
• In a 9 x 13 baking dish, add half the pasta.
• Add the green tomatillo mixture.
• Top with the other half of pasta.
• Sprinkle with crushed tostada chips and pepperjack cheese.
• Broil until browned --keep a very close eye on this.
• Serve with sour cream if desired.
• Garnish with chopped red pepper or green onions.

BLT MAC 'N' CHEESE

Steps:

• Preheat the oven to 375°F In a large skillet, cook the bacon over medium heat until crisp, about 10 minutes; drain.
• Meanwhile, in a large pot of boiling, salted water, cook the pasta until almost al dente; drain. In the same pot, bring the milk to a simmer over medium heat; whisk in the turmeric and stir in the cream cheese. Stir in the cheddar cheese until melted. Add the pasta, bacon and tomatoes; season with salt and pepper. Transfer to a 9-by-13 inch casserole dish and bake until heated through, about 20 minutes.
• Meanwhile, in a large bowl, combine the yogurt and vinegar; season with salt and pepper. Add the lettuce and toss to coat. Serve the salad with the pasta.