Havarti Macaroni And Cheese Food

HAVARTI MACARONI AND CHEESE

Steps:

• Cook and drain macaroni as directed on package.
• In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and onion. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
• Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and dill. Stir with whisk until smooth. Stir in drained macaroni.
• Serve with additional dill weed if desired.

BAKED MACARONI AND CHEESE

Steps:

• Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook until just slightly softened, about 6 minutes. Reserve 1/2 cup cooking water, then drain the pasta and rinse under cold water.
• Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour, mustard powder, Worcestershire sauce, hot sauce and cayenne and cook, whisking, until the mixture is smooth and slightly golden, about 2 minutes. Whisk in the milk and cook, whisking occasionally, until the sauce begins to boil and thicken, about 5 minutes. Stir in the havarti and all but 1 cup each of the cheddar and American cheese; cook, stirring, until the cheese just melts, about 1 more minute. Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Season with salt.
• Brush a 9-by-13-inch baking dish with melted butter. Spread the pasta mixture in the dish. Melt the remaining 4 tablespoons butter in a bowl in the microwave; stir in the crushed crackers and parmesan. Sprinkle the reserved cheddar and American cheese evenly over the pasta, then scatter the cracker mixture on top. Cover with aluminum foil and bake until heated through, about 25 minutes. Remove the foil; continue baking until browned and bubbly, about 20 more minutes. Let rest 10 minutes before serving.

CARAMEL HAVARTI

Steps:

• Place cheese in an small ungreased cast-iron skillet or shallow 1-qt. baking dish. Bake at 375° until edges of cheese just begin to melt, 5-7 minutes. , Meanwhile, in a small skillet, saute pecans in butter until toasted. Drizzle caramel over cheese; sprinkle with pecans. Serve with apple wedges.

HERBED MACARONI AND CHEESE

Steps:

• Cook macaroni according to package directions.
• Preheat oven to 350 degrees.
• Meanwhile, in a saucepan, melt butter over medium heat.
• Stir in the flour and seasonings; gradually add milk.
• Cook and stir until thickened.
• Remove from heat; add sour cream, Havarti cheese and 1/2 cup cheddar cheese.
• Stir until melted.
• Drain macaroni; place in an ungreased 1-1/2 quart baking dish.
• Add cheese sauce and mix well.
• Combine Parmesan cheese, bread crumbs and remaining cheddar cheese; sprinkle over casserole.
• Bake, uncovered, at 350 for 15-20 minutes.

PASTA WITH HAVARTI AND BASIL

Steps:

• Heat 3 tablespoons oil in skilled over medium high and add onion and garlic.
• Saute until onion is slightly browned.
• Mix in tomatoes, dried basil and crushed pepper.
• Bring to a boil.
• Break up tomatoes.
• Add broth and bring to a boil again.
• Reduce to simmer and cook until reduced to 6 cups, about one hour.
• Add salt and pepper to taste.
• Preheat oven to 375.
• Cook pasta, per package directions and drain well.
• Toss pasta with 2 tablespoons olive oil.
• Pour sauce over and mix well.
• Stir in havarti and transfer to a 13 x 9 baking dish.
• Sprinkle with parmesan and bake 30 minutes.
• When done, sprinkle with fresh basil.