Italian Macaroni And Cheese Food

ITALIAN THREE-CHEESE MACARONI

Steps:

• Cook macaroni according to package directions., Meanwhile, preheat oven to 350°. In a small saucepan, melt butter. Stir in flour, Italian seasoning, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from the heat; stir in cheddar and Parmesan cheeses until melted. Drain macaroni., Spread 1 cup cheese sauce in a greased 13x9-in. baking pan. Layer with half of macaroni, tomatoes and cheese sauce. Repeat layers. Sprinkle with mozzarella cheese. Combine bread crumbs and butter; sprinkle over top., Cover and bake 40 minutes. Uncover and bake 10-15 minutes longer or until golden brown and bubbly. Let stand 5 minutes before serving.

ITALIAN MACARONI AND CHEESE

Steps:

• Bring a pot of salted water to a boil. As soon as the water comes to a boil, add the pasta and stir. While the pasta cooks, prepare the cheese fondue. Heat the cream in a saucepan over medium low heat until it is steaming but not bubbling. Add the rocchetta cheese, and stir until it melts. Keep it steaming hot until the pasta is ready. Undercook the pasta just a little, you want to let it finish cooking right in the cheese fondue. Once the pasta is very very al dente, drain it and add it to the cheese fondue and let it cook in the sauce for 2 minutes. Then add the parmesan, stir, and divide the macaroni and cheese between two bowls. Top with freshly ground black pepper, and toasted breadcrumbs if you like, and serve.

STOVETOP ITALIAN MACARONI

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomatoes, water, soup mix, Italian seasoning and, if desired, pepper flakes. Bring to a boil. Stir in macaroni. Reduce heat; cover and simmer for 8-9 minutes or until macaroni is tender., Remove from the heat; stir in Parmesan cheese. Sprinkle with mozzarella cheese. Cover and let stand for 2 minutes or until cheese is melted.

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, ½ teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, ½ cup Parmesan, and ½ cup mozzarella. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, ¼ cup Parmesan, and ¼ 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. Sprinkle with the parsley, and let stand for 10 minutes before serving.

ITALIAN MACARONI AND CHEESE

Steps:

• Preheat oven to 350°F. Melt 3 Tbsp. of the butter in large saucepan on low heat. Stir in flour and seasonings. Cook and stir 2 minutes or until bubbly. Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 5 minutes. Pour over shells in large bowl. Add ricotta cheese; mix lightly.
• Spoon half of the pasta mixture into 2-quart casserole dish; sprinkle with 1-1/2 cups of the pizza shreds. Cover with remaining pasta mixture and pizza shreds; top with tomato slices. Melt remaining 2 Tbsp. butter. Mix with bread crumbs, Parmesan cheese and parsley; sprinkle over tomatoes.
• Bake 20 to 25 minutes or until heated through.

ITALIAN STYLE BAKED MACARONI & CHEESE

Steps:

• To make macaroni and cheese first remove the rind from all the cheeses. Then turn on the oven to 350°F (180°C) and put the water for pasta to boil.
• Next we have to prepare a cream of cheeses, so in a saucepan put the butter and once melted add the flour then stir it to make it like a paste.
• Keep stirring and when the mixture begins to brown (just a little) pour the milk in the same pot, and continue stirring until you get a creamy mixture (this is called bechamel). After done you can add salt, pepper and nutmeg to your personal taste.
• Add a part of the grated cheeses keeping aside a tablespoon of each, then stir until all ingredients are well mixed. Let it cook a few minutes until it's all melted and you have formed cheese sauce.
• Cook the pasta following half of the cooking time written on the package, just a few minutes are enough because the pasta must be very al dente.
• Drain the pasta and bring it back in the same cooking pot so you can add the cheese sauce. Combine the cream of cheeses to the pasta and stir well.
• Now you must butter well a large baking casserole, and you can do this easily with a pastry brush or simply with your fingers. Cover the base and sides of the casserole with enough breadcrumbs.
• Immediately after pour the cheese and pasta in the casserole. Sprinkle the top with an handful of the cheeses that you had previously kept aside.
• The last thing to do is to cook for about 20 minutes at 350°F (180°C), or until the surface has acquired a golden color and the classic crust is formed. Once ready, remove the casserole from the oven and serve these Italian style baked macaroni and cheese piping hot.

BEST EVER MACARONI CHEESE RECIPE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
• Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
• Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
• Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
• Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.

AWESOME ITALIAN MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Dissolve chicken bouillon cubes in water in a large pot; bring to a boil. Cook macaroni in the boiling water until cooked through but firm to the bite, 8 minutes; drain.
• Layer about half the macaroni in the bottom of the prepared baking dish; top with about half the diced smoked ham. Repeat layers.
• Whisk eggs, half-and-half, salt, and white pepper together in a bowl; pour over the noodle and ham layers. Top everything with Cheddar cheese.
• Bake in preheated oven until the cheese is melted and browning around the edges, about 35 minutes.

ITALIAN STYLE MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees. Spray a 1-1/2-qt casserole dish with cooking spray and set aside.
• Heat large pot over medium heat and add the milk, flour, 1 cup sharp cheddar cheese, Mexican Style cheese, , onion powder, garlic powder and cayenne red pepper and whisk until the cheese begins to melt.
• Remove from the heat and stir in the pasta, diced tomatoes and spinach and continue to mix until the spinach is wilted.
• Pour the macaroni and cheese into a 1-1/2-qt. casserole dish. Sprinkle with 1/2 cup sharp cheddar cheese and the breadcrumbs. Bake for 20 minutes or until the cheese is bubbly.

ITALIAN HOMESTYLE MACARONI AND CHEESE

Steps:

• Add salt to 3 quarts of water and bring to a boil.
• Once the water comes to a boil, add the elbow macaroni, stirring occasionally.
• Cook macaroni for about 6-8 minutes, or until desired tenderness. (I prefer al dente').
• While macaroni is cooking, using a cheese grater, finely grate 2 cups of Fontinella cheese.
• Pour finished macaroni into a strainer, and strain out all the water.
• Place butter in the bottom of a medium mixing bowl, and pour macaroni on top of it. Mix until all the macaroni is coated with butter.
• Finally, gradually mix in the grated Fontinella cheese, mixing together with a fork, until all the macaroni is covered with the now-melted cheese.
• Enjoy!

ITALIAN-STYLE MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F.
• Make macaroni and cheese according to package directions. Transfer to a medium-size baking dish or casserole dish.
• Melt butter in a medium bowl on low power in the microwave. Add bread crumbs to bowl and toss to combine with butter. Sprinkle bread crumb mixture over top of macaroni and cheese. Place in oven and bake for 10 to 15 minutes, or until browned on top.

TEXAS HOLD-UMS MINI CHIPOTLE BEEF BURGERS WITH WARM FIRE ROASTED GARLIC KETCHUP

Steps:

• Pre-heat grill pan to high. Place the meat in a bowl. Cut the onion in half. Grate half the onion into the meat using the small grate on a box grater. Chop and reserve the other half onion. Add Worcestershire, chipotles and sauce and grill seasoning to burgers. Drizzle a little EVOO over the bowl and mix meat. Score the meat into 4 sections. Make 3 mini-burgers, each 3 inches wide, 1-inch thick, from each half-pound of meat. Heat a small sauce pot over medium heat. Add EVOO and garlic. Cook garlic 2-3 minutes then add sugar and vinegar, cook 2 minutes more and stir in tomatoes. Season sauce with salt and pepper and allow it to reduce 5-6 minutes more. Grill meat 2-3 minutes on each side and top with cheese, if you like. Place burgers on buns and top with raw chopped onions and warm fire roasted ketchup and serve.

ITALIAN MAC-N-CHEESE

Steps:

• Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.
• In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden.
• Preheat broiler to high.
• To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.
• Combine cheese sauce with sausage and pasta, transfer to flameproof baking dish, casserole or flameproof serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.