Grown Up Macaroni And Cheese Food

GROWN UP MACARONI AND CHEESE

Steps:

• Heat oven to 350°F.
• Put a large pot of well salted water on to boil.
• Heat the milk in a small saucepan over medium low heat to just below a simmer. Remove from heat and cover to keep hot.
• Melt the butter in a medium saucepan over medium low heat.
• add the onion and bay leaf. Cook, stirring occasionally, until the onion starts to soften, about 5 minutes.
• Add the flour and cook, stirring, for 2 minutes.
• Gradually whisk in the hot milk, bring to a simmer, and cook for 10 minutes, whisking frequently, until thickened and smooth.
• Season with 1 tsp salt, the nutmeg, tabasco and pepper to taste.
• Remove and discard the bay leaf. Stir in the gruyere and blue cheese.
• Cook the pasta in the boiling water to al dente, following the package directions. Drain well and return to the pot.
• Toss the lemon zest and half of the Monterey Jack cheese into the pasta while it's still hot; add the cheese sauce and quickly toss to combine.
• Stir in the parsley and thyme and transfer half of the pasta to a large 3 qt shallow cassserole or lasagna pan.
• Sprinkle with the remaining Monterey Jack cheese and half of the Parmigiano; top with the remaining pasta.
• Sprinkle with the remaining Parmigiano and the breadcrumbs.
• Bake until bubbling and golden, 50 to 60 minutes.
• Let rest for 5 to 10 minutes before serving.

GROWN-UP MACARONI AND CHEESE

Steps:

• Sauté mushrooms in a little olive oil until cooked down; set aside.
• Sauté sausage coins in same skillet you used for the mushrooms until warmed through and lightly caramelized; combine with the mushrooms and keep warm.
• In a saucier or saucepan, melt butter over medium heat until bubbles subside (you don't want to burn it or create a fully browned butter but want to head that direction for a nuttier taste to the sauce).
• Add flour and cook the roux, stirring constantly, for 2-3 minutes or until flour is fully cooked and mixture has reached a light, golden brown.
• Add 1/4 cup half & half, cream cheese, ground mustard, and pepper. Stir until fully incorporated into the roux.
• Slowly add remaining half & half, whisking constantly to break up any lumps and stir for 1-2 minutes or until you can just notice a slight thickening. This makes a very thin, creamy sauce. If you like it a lot thicker reduce half & half by 1/2 cup.
• Add shredded cheese (either reserve a small amount or shred extra if baking as a casserole) and stir for 1 minute.
• Reduce heat to low and let cook for 10-15 minutes, stirring every few minutes, until cheese has fully melted and flavors incorporate.
• While cheese sauce is cooking, cook the pasta according to package directions and drain.
• There are 2 serving options:.
• Most of the time I simply combine pasta, cheese sauce, mushrooms, and sausage in a large serving bowl and eat it extra creamy.
• My husband prefers it baked. Combine all components in the pasta pot and then pour into a greased baking dish. Top with reserved/extra cheese and some breadcrumbs (if desired - we don't) and bake at 350 for 15 minutes.

MAC AND CHEESE

Steps:

• Preheat the oven to 375 degrees F.
• Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
• Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
• Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

MACARONI AND CHEESE

Steps:

• Preheat the oven to 450 degrees F.
• Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
• Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

GROWN UP MAC AND CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
• Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
• Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.
• Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

GROWN UP MAC AND CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
• Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
• Meanwhile, heat the milk in a small saucepan do not let it come to a boil. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Take off the heat and add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.
• Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

GROWN UP MACARONI & CHEESE

Steps:

• Cook macaroni in boiling salted water according to package directions.
• Drain& add a little butter to prevent sticking.
• Cover& put aside.
• Melt butter in a large saucepan over low to medium heat.
• Add flour& cook gently for 4- 5 mins.
• Add milk, mix well& allow to simmer for a few mins.
• Add cream, mix well& cook over low heat, stirring constantly, until sauce starts to thicken (about 10 mins).
• Add onion& bay leaf; continue cooking for another 15- 20 mins, stirring constantly.
• Remove from heat, remove bay leaf, stir in mustard& 1 1/2 cups of the cheddar, season with salt& pepper and stir well.
• Combine with macaroni in an ovenproof casserole dish.
• Sprinkle the rest of the cheddar over top.
• Combine bread crumbs, parsley& paprika and sprinkle over the top.
• Bake in a preheated 350F oven for about 15- 20 minutes or until light golden brown on top.

MACARONI AND CHEESE FOR GROWNUPS

Steps:

• Melt the butter in a heavy skillet.
• Add the onion and saute on medium heat until softened and mostly cooked-about 10 minutes.
• Add the garlic and cook for one more minute-be careful not to brown the garlic.
• Whisk the flour in.
• Cook while stirring for three minutes.
• Uncooked flour tastes bad!
• Whisk in the milk.
• Continue to stir until the mixture barely begins to boil.
• It should be a little bubbly and beginning to thicken.
• Add the vinegar while whisking-if the milk is hot it won't curdle and the vinegar brightens up the sauce.
• Add salt and pepper to taste.
• If you don't want black flecks use white pepper instead.
• Add a dash of Tobasco.
• Taste then add more if you like.
• Stir in the pepperoncinis or jalapenos.
• You need to experiment-make this a few times and decide exactly how much of which pepper you like.
• Stir in your favorite cheeses.
• I like to combine sharp cheddar with a little crumbled bleu.
• Swiss is good for flavor but not texture so blend with something creamy like Fontina.
• Monterey Jack is very creamy but without a lot of flavor so add something sharp and flavorful.
• Pour the macaroni into a large baking pan.
• Pour the sauce over and gently mix.
• Sprinkle the parmesan and bread crumbs on top.
• Bake at 350 degrees until browned on top-about 25 minutes or so.
• Let sit for 10 minutes then serve.
• You may never even consider boxed mac-n-cheese again.