GARLIC HERB MAC & CHEESE
If you like a mellow-flavored mac and cheese, don't add the extra 2 cups cheese; instead, add an extra tablespoon of flour to thicken the sauce. This recipe is easily doubled. To fill a large casserole or 9" x 13" x 2" pan, double all ingredients, EXCEPT those for the crumb topping. Or, for a more generous crumb topping, feel free to double those ingredients, too. Recipe Source: King Arthur Flour
Provided by Ceezie
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F Grease four 1 1/2 to 2-cup ramekins, or one 2-quart baking dish.
- Cook the pasta in boiling salted water until al dente (slightly firmer than you would normally eat it). Drain and rinse with cool water. Set aside.
- In a large saucepan set over medium heat, whisk together the Signature Secrets, or flour, milk, and cheese powder. Bring to a boil.
- Remove from the heat and stir in the cheese and seasonings. Stir occasionally, until cheese is completely melted.
- Stir the pasta into the cheese sauce. Spoon it into the baking dish(es).
- Melt the butter and garlic oil together, then stir in the pizza seasoning and panko bread crumbs. Sprinkle a thick layer over the pasta and cheese.
- Bake the casserole for 25 to 35 minutes, until bubbly and browned. Remove from the oven, and serve hot.
Nutrition Facts : Calories 609.7, Fat 20.8, SaturatedFat 11.8, Cholesterol 54, Sodium 608.9, Carbohydrate 85.7, Fiber 3.9, Sugar 3.5, Protein 19.3
GARLIC MACARONI AND CHEESE
Like a good homemade lasgna recipe, this mac and cheese takes time and effort, but is well worth it!
Provided by The Next Betty Croc
Categories High In...
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Make the crumb topping:.
- Melt the butter in a medium saucepan over medium heat. Add the breadcrumbs and chives, stirring to combine. Cook for 1 to 2 minutes until toasted slightly. Transfer to a small bowl and set aside.
- Make the pasta and sauce:.
- Preheat the oven to 400ºF.
- Slice the top one-third off the head of garlic. Place the bottom portion on a piece of foil, drizzle it with olive oil, and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic for 30 minutes.
- Remove the roasted garlic from the oven and squeeze the cloves into a bowl. Using a fork, mashing the cloves into a paste. Set aside.
- Cook the pasta in a large pot of well-salted water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Butter a 13x9-inch shallow baking dish.
- In a large, heavy saucepot (such as a Dutch oven), melt 1 stick butter over medium-low heat. Stir in the flour and reserved garlic paste. Cook the roux, stirring constantly, for 3 minutes until golden. Whisk in the milk. Bring the sauce to a boil, whisking constantly, then reduce it to a simmer and let it cook for 3 minutes. Stir in the shredded cheddar cheese, Parmesan cheese, mustard powder, salt and pepper until well combined.
- Add the pasta and the reserved 1/2 cup of pasta water to the pot, stirring to combine. (It will be soupy.) Transfer the macaroni and cheese to the buttered baking dish. Sprinkle it with the reserved crumb topping and place it on a sheet tray (in the event it bubbles over while baking). Bake the macaroni and cheese for 20 to 25 minutes until it's golden brown and bubbling.
- Additional Notes:.
- The garlic head can be roasted, and the garlic gloves mashed, 1 day in advance. Store the garlic paste, covered, in the fridge.
- The macaroni and cheese can be baked in a large baking dish or several smaller ramekins for individual servings.
Nutrition Facts : Calories 1132.5, Fat 68, SaturatedFat 42, Cholesterol 197.4, Sodium 1497.5, Carbohydrate 82.4, Fiber 3.2, Sugar 13.5, Protein 47.8
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