Crabby Saffron Truffle Mac And Cheese Sp5 Food

TRUFFLED MAC AND CHEESE

Steps:

• Preheat the oven to 375 degrees F.
• Heat the butter and 2 tablespoons oil in a large (12-inch) sauté pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until tender. Add the sherry and sauté for 2 to 3 minutes, until the sherry is absorbed. Set aside.
• Meanwhile, add a tablespoon of salt to a large pot of water and bring to a boil. Add the pasta, cook for 6 to 8 minutes, until al dente, and drain.
• Scald the milk in a medium saucepan. Melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook over low heat for 2 minutes, whisking constantly. Slowly add the scalded milk and cook for 2 minutes, stirring with a wooden spoon, until thick and creamy. Off the heat, add the Gruyère, Cheddar, 2 tablespoons salt, 2 teaspoons pepper, and the nutmeg.
• In a large bowl, combine the pasta, the cream sauce, and two thirds of the mushrooms and pour into a 10 × 13 × 2-inch ovenproof baking dish. Place the bread, garlic, and parsley in the bowl of a food processor fitted with the steel blade and process to make fine crumbs. Sprinkle the herbed crumbs evenly on the pasta and arrange the remaining mushrooms down the middle.
• Bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Let stand for 5 minutes and serve hot.

TRUFFLE MAC 'N' CHEESE RECIPE BY TASTY

Steps:

• Melt 1 tablespoon of butter in a medium pot over medium heat. Add the mushrooms, salt, and pepper and cook until the mushrooms are softened. Remove from the pot.
• Add the remaining 2 tablespoons of butter and the flour to the pot. Whisk until the flour is toasted, approximately 2 minutes.
• Add the milk while whisking continuously to avoid lumps. Cook until the sauce is thickened.
• Whisk in the Parmesan and cheddar cheeses and season with salt and pepper.
• Add the cooked pasta and mushrooms. Mix until the sauce coats the pasta well.
• Top with truffle oil and chives.
• Enjoy!

WOW MAC AND CHEESE #SP5

Steps:

• Prepare Simply Macaroni and Cheese according to the package directions. Add the next 4 ingredients. Pour into 2 Quart casserole and cover. Bake at 350 degrees for 30 minutes.
• Serve with the Vegetable of Choice.

CRABBY SAFFRON TRUFFLE MAC AND CHEESE #SP5

Steps:

• 1. Prepare Simply Macaroni and Cheese in microwave according to package directions.
• 2. Empty into a large bowl.
• 3. Add the meat from six Alaskan King Crab legs, one teaspoon white truffle oil, one teaspoon lemon juice and one pinch of saffron (infuse saffron in lemon juice for five minutes).
• 4. Stir all ingredients together gently.
• 5. Microwave for one minute and serve in bowls.

CHESAPEAKE BAY "CRABBY" MAC

Steps:

• Preheat oven to 375 degrees F.
• For the sauce: Melt the butter in a saucepan. Add minced shallots and saute for 1 to 2 minutes. Add the flour to make a roux. Cook for about 2 to 3 minutes to cook the flour. Slowly, add 3 cups milk. When milk is incorporated into the roux, add the seafood seasoning, and the block of cream cheese. Cook until cream cheese is melted. Add shredded Manchego and Cheddar cheeses and parsley. Cook until all the cheese is melted. Add the sherry, if desired.
• Cook macaroni according to package directions or until just al dente. Drain macaroni. Stir cheese mixture into cooked macaroni and old in crabmeat. (Be sure to fold in crabmeat so you don't break up the lumps too much, you want nice chunks of crab.) Put mixture in a baking dish.
• For the topping:
• Mix melted butter, bread crumbs, seafood seasoning, and parsley. Sprinkle topping on the dish. Bake in the oven for 15 to 20 minutes to make the topping crispy. Garnish with fresh parsley.

CRISPY SAFFRON RICE

Steps:

• Put the rice in a large bowl, then cover with enough water so that it comes up a couple inches above the rice. Soak for 30 minutes. Drain the rice, then rinse it well.
• Bring a large pot of water to a boil and add 2 tablespoons salt.
• Crush the saffron using a mortar and pestle, then add 3 tablespoons boiling water from the pot and allow to steep and break down.
• Add the rice to the boiling water and cook until it's soft on the outside but still has a bite on the inside, 4 to 5 minutes. Drain and rinse under cool water to stop the cooking.
• Heat a 12-inch nonstick skillet with a lid over medium-high heat and add the ghee and the saffron water; swirl it around so it coats the pan evenly. Add the rice and pack it down firmly with the back of a spatula, mounding it slightly higher in the center. Use the handle of the spatula to poke a few holes in the rice, stopping right before you get to the very bottom of the rice (this allows the steam to escape). Carefully cover the skillet with a clean dish towel and then the lid, folding the corners of the towel up around the lid so they don't touch the stove (if you're working with a gas range, you may want to fold the towel up around the lid before putting it on the skillet to be extra careful that your towel doesn't touch the flame). Cook on medium-high for 30 minutes, then reduce the heat to medium-low until the bottom is golden brown, about 7 minutes more. Carefully uncover the skillet, keeping the cover level so that any moisture collected under the towel doesn't spill out and burn you or fall back into the rice.
• Flip the rice out onto a plate so that the crispy bottom becomes the top. Serve!

TRUFFLE MAC & CHEESE

Steps:

• Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
• Cook the pasta in salted water 2 minutes under the recommended cook time. Reserve 1 cup of the pasta water.
• Melt the butter in a large pot over medium heat. Add the onions and thyme, then squeeze in the roasted garlic flesh from the skin and cook to soften the onions, 2 to 3 minutes.
• Sprinkle over the flour and cook for a minute or two. Stir in the heavy cream and reserved pasta water. Add the mascarpone, truffles, pepper, salt and paprika. Stir to combine. Add 1 1/2 cups of each cheese and stir to melt.
• In the prepared baking dish, layer half of the pasta, half of the remaining cheese, the remaining pasta and then top with the remaining cheese. Bake until bubbly, about 10 minutes, then broil until golden, 3 to 4 minutes. Allow to sit for a few minutes before serving.
• Preheat the oven to 375 degrees F.
• Cut the top quarter off each garlic bulb. Place the bulbs in a pie pan and drizzle the tops with olive oil. Sprinkle with salt and pepper. Cover with foil and bake until the garlic is roasted and soft, about 45 minutes.

CRAB MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• For the pasta: In a large pot, bring 4 quarts water and the salt to a rolling boil. It should taste like seawater. Stir in the macaroni and cook but leave quite firm, 6 to 8 minutes. Drain the pasta, reserving some of the cooking liquid.
• For the sauce: In a medium pot, reduce the wine over medium heat until the liquid measures about 1/2 cup, 5 to 8 minutes. Reduce the heat to medium-low and add the cream, mustard and a pinch of salt. Bring to a gentle simmer. Stir in the Swiss cheese, Cheddar, Parmesan, Worcestershire and hot sauce and warm until the cheese melts, 3 to 5 minutes.
• Add the macaroni to the cream mixture and stir gently to blend. Allow the macaroni to rest on the stove so the pasta absorbs the flavors, 5 to 10 minutes. Transfer half of the macaroni to a 9-by-13-inch oven-proof baking dish, sprinkle with half of the crab in an even layer. Gently layer on the remaining macaroni, and then another layer of crab.
• For the topping: In a medium bowl, mix the breadcrumbs, Parmesan, parsley and Swiss cheese. Top the pasta with the breadcrumbs and bake until browned and hot, 15 to 20 minutes.

SMOKY MAC AND CHEESE #SP5

Steps:

• Cut bacon into small pieces. Fry until golden brown.
• Drain bacon.
• Open mac & cheese and pour into deep sauce pan.
• Add 8oz cream cheese. Stir until melted.
• Add 8oz shredded smoked gouda. Stir until melted.
• Add 1 cup of the bacon to mixture.
• Pour into baking dish.
• Put crushed crackers on top.
• Add remaining bacon pieces on top.
• Bake at 350 degrees for 20 to 25 minutes.
• Watch it, as ovens vary in temperature.
• Enjoy.

TRUFFLED MAC 'N' CHEESE

Steps:

• Cook the macaroni following pack instructions until al dente. Drain, rinse with cold water and set aside to cool.
• Tip the milk and bay leaves into a pan and bring to a simmer. Remove from the heat. Melt the butter in a large non-stick saucepan, then stir in the flour to make a thick paste, continuing to stir for 3-4 mins. Remove and discard the bay leaves from the milk, then gradually pour it into the flour and butter mix, continuously stirring to keep the sauce smooth. Add the mustard, thyme, truffle paste and porcini powder, then stir in the taleggio cheese and mozzarella until melted slightly. Remove from the heat, tip in the macaroni and stir to coat. Scrape into an ovenproof dish. Will keep chilled for up to 24 hrs.
• Heat the oven to 200C/180C fan/gas 6. Sprinkle over the cheddar, breadcrumbs and parmesan, and bake for 20 mins until golden. For a crispy top, grill for 5 mins or until just golden. Serve straightaway.