RICH 'N' CHEESY MACARONI
This delicious dish puts a new twist on traditional macaroni and cheese. The three different cheese flavors blend wonderfully. Plus, it's easy to prepare-I plan to make it often when husband Ken and I start traveling.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook macaroni according to package directions; drain. Place in a greased 2-1/2-qt. baking dish. In a saucepan, melt 4 tablespoons butter. Stir in the flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat; stir in American cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top. , Bake, uncovered, at 350° for 30 minutes or until golden brown.
Nutrition Facts : Calories 508 calories, Fat 31g fat (20g saturated fat), Cholesterol 101mg cholesterol, Sodium 1109mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 1g fiber), Protein 23g protein.
EASY PASTA BAKE WITH LEEK AND CHEESE
A quick and easy pasta bake with leek and cheese that I often make during the week. If you like, you can add ham or bacon to the noodles.
Provided by Radegund
Categories Main Dish Recipes Pasta
Time 31m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Bring a second large pot of lightly salted water to a boil and cook leek for 2 minutes while penne is cooking. Drain well.
- Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish with some butter.
- Heat cream and butter in a saucepan over low heat until hot. Whisk in Emmentaler cheese until melted. Season with salt and pepper. Mix cooked penne and leek and add to the prepared baking dish. Pour cheese sauce on top.
- Bake in the preheated oven until lightly browned, about 10 minutes.
Nutrition Facts : Calories 721.2 calories, Carbohydrate 62.8 g, Cholesterol 142.3 mg, Fat 43.2 g, Fiber 4.1 g, Protein 23.9 g, SaturatedFat 26.5 g, Sodium 225.2 mg, Sugar 7.5 g
PASTA WITH PANCETTA AND LEEKS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the pasta according to package directions to al dente and set aside, reserving 1/2 cup of the pasta water.
- Saute the pancetta in a large skillet over medium heat until the fat is rendered and it starts to brown. Add the leeks and cook, about 8 minutes. When you add the leeks, you can also throw in a pat or 2 of butter if you want to. This'll give the dish some scrumptious flavor.
- After 8 to 10 minutes, pour in the wine, and then cook until reduced, an additional 1 to 2 minutes. Reduce the heat to low, and then pour in the cream. Add salt and pepper to taste. Stir in some Parmesan.
- Toss in the pasta, adding a little pasta water to thin as needed. Serve with Parmesan over the top - delicious!
MACARONI CHEESE WITH LEEKS
A lovely dish with leeks and garlic. A big hit with the whole family...hence low/no salt. Adults can always add it as needed.
Provided by annamc
Time 40m
Yield Serves 5
Number Of Ingredients 0
Steps:
- Preheat the oven to 200C/fan 180C. Cook the macaroni.
- Heat the oil in a pan and add the garlic and leeks and allow to soften.
- Melt the butter in a pan.Stir in the flour gradually.
- Add the milk gradually, stirring to avoid lumps.Add the mustard.
- Add the cheese and stir the mixture until it has melted into the sauce.
- Stir the leeks into the sauce. Add the cooked pasta.
- Put the mixture into an oven proof dish, top with cheese and bake for 20mins.
PANCETTA AND LEEK RISOTTO FOR TWO
You can't improve upon the classic stovetop risotto technique for a perfect hearty meal for two. We loaded this dish with tender leeks, crispy pancetta and baby spinach, giving this bowl a familiar flavor yet extra special appeal.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Warm the chicken broth in a small saucepan over medium-low heat. Cover and keep warm while you make the risotto.
- Heat the oil in a medium saucepan over medium-high heat. Add the pancetta and cook, stirring occasionally, until browned and crisp, about 4 minutes. Use a slotted spoon to remove the pancetta to a paper-towel lined plate.
- Remove all but 2 tablespoons of the rendered fat from the saucepan, then add the garlic, leek, a pinch of salt and several grinds of pepper. Cook, stirring occasionally, until the leek is tender and softened, 3 to 4 minutes. Add the rice, butter and bay leaf. Cook, stirring, until the rice is toasted, smells nutty and turns a light golden brown, about 4 minutes. Pour in the wine and simmer, stirring occasionally, until it is completely absorbed, 2 to 3 minutes.
- Ladle 1/2 cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center). Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 15 to 17 minutes. Discard the bay leaf.
- Stir in the baby spinach, Parmesan, half of the reserved pancetta, 1/2 teaspoon salt and a couple grinds of pepper. Stir until the spinach is wilted and everything is evenly combined. Taste and adjust the seasoning with salt and pepper. Spoon into 2 dinner bowls and top with the remaining pancetta and a sprinkle of Parmesan.
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
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
CHEESY LEEKS
These bubbling, cheesy leeks are the ultimate side dish, perfect for a Sunday roast or family meal. Top with breadcrumbs for a crisp crust
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 40m
Yield as a side
Number Of Ingredients 8
Steps:
- Heat the oven to 220C/200C fan/gas 7. Tip the leeks into a steamer basket and steam for 6-8 mins until bright green and just becoming tender.
- Meanwhile, heat the butter and flour together in a saucepan, stirring until you have a thick paste. Add the milk, a splash at a time, stirring continuously until all the milk has been added. Cook for 2-3 mins more until the sauce has thickened enough to coat the back of a spoon. Stir in most of the Yeo valley Organic mature cheddar, the mustard and some seasoning.
- Fold the steamed leeks into the cheese sauce, then tip everything into an ovenproof baking dish. Scatter over the breadcrumbs, thyme and remaining cheese, then bake for 20 mins until golden, crisp on top and bubbling at the edges. Leave to stand for 5 mins before serving.
Nutrition Facts : Calories 259 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.74 milligram of sodium
CHEESY LEEK & BACON PASTA
A creamy and comforting quick pasta recipe, ideal for when you're short on time
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 5
Steps:
- Heat the oil in a large non-stick frying pan. Add the leeks and 2 tbsp water, and cook for about 10 mins until very soft. Add the bacon, turn up the heat and fry until cooked.
- Meanwhile, cook the pasta following pack instructions. Drain and reserve a mug of the cooking water.
- Spoon cheese into the leek and bacon mix, adding some of the reserved cooking water. Season and stir gently over a low heat until melted. Toss through the cooked pasta, adding a little more cooking water, if needed, to help the sauce coat the pasta.
Nutrition Facts : Calories 556 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 1.5 milligram of sodium
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