MONSTER MAC AND CHEESE
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 25m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Bring a medium pot of salted water to a boil.
- Add the spinach to the blender, pushing it down toward the bottom to fit it all. Carefully ladle out 1/4 cup of the boiling water and add it to the spinach. Blend until smooth, about 10 seconds. Do not over blend or it will muddy the vibrant color. Set aside to cool.
- Add the pasta to the boiling water and cook until al dente according to the package directions. Drain and set aside.
- Meanwhile, toss together the pepper jack, Sage Derby cheese and cornstarch in a bowl until well combined.
- Set a medium saucepan over low heat. Add the evaporated milk and bring to a simmer. Whisk in the cheese mixture and cook, stirring constantly, until the cheese is melted and the sauce is silky and smooth, about 5 minutes. Off the heat, whisk in the spinach puree, then toss with the pasta.
JEFF RUBYS MAC-N-CHEESE RECIPE - (3.8/5)
Provided by á-4277
Number Of Ingredients 19
Steps:
- Melt 1 tablespoon butter in a large saucepan over medium heat. Add the onions and cook, stirring occasionally, until caramelized, about 30 minutes. Puree in a food processor and set aside. Bring a pot of salted water to a boil. Cook the pasta to al dente according to the package instructions. Shock in an ice bath, drain and set aside. Melt the remaining 8 tablespoons butter in a saucepan over medium heat. Add the flour and whisk until smooth. Slowly add the milk to the saucepan and stir until smooth. Add the heavy cream and bring to a boil, reduce the heat and simmer for 5 minutes, stirring often to avoid scorching. Season with the mustard, nutmeg, cayenne, salt and pepper. Add the pureed onion. Add the provolone, fontina, Gruyere, Parmigiano-Reggiano and 8 ounces of the Asiago and whisk until the cheeses are completely melted and the sauce is smooth. Combine the pasta with the sauce and adjust any seasoning if needed. Preheat the oven to 425 degrees F. Combine the Cheddar, breadcrumbs and remaining 9 ounces of the Asiago in a medium bowl and mix. Place the pasta in a 9-by-12-inch baking dish and top with the breadcrumb mixture. Bake until the crust is golden brown, 12 to 15 minutes. Let rest for 5 minutes before serving.
HOT CHEESE CRUNCHY MAC & CHEESE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish and set aside.
- Cook the pasta in boiling salted water until very al dente, about 3 minutes less than the box instructions (it will finish in the oven). Drain and set aside.
- Add the milk and annatto to a 3-quart saucepan over medium-low heat and bring to a low simmer. Place 1 cup cheese snacks in the center of a double-layered square of cheesecloth. Gather the sides together to form a pouch and secure with kitchen twine. Put the pouch in the warm milk and steep for 5 minutes. Turn off the heat, then remove the pouch and discard.
- Add the butter to a 6-quart Dutch oven and let melt, then add the flour to make a roux. Whisk until smooth, then cook until blonde in color, 2 to 3 minutes. Whisking vigorously, slowly add the milk mixture. Bring to a simmer, whisking constantly, then cook, whisking occasionally, about 2 minutes more. Add the cheeses and season with salt and pepper. Mix in the pasta until fully coated. Transfer the mac and cheese to the buttered baking dish.
- Crush the remaining cup cheese snacks in a resealable bag using a rolling pin. Top the mac and cheese in an even layer with the crumbled hot cheese snacks and bake until bubbly and gooey, 15 to 20 minutes. Serve warm.
GOURMET MAC & CHEESE
Provided by Jeff Mauro, host of Sandwich King
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Boil pasta in boiling salted water until very al dente?about 3 minutes less than the box instructions (it will finish in the oven).
- Render pancetta in a large oven-safe pan or French braiser over medium heat until still chewy and not quite crispy, about 20 minutes (it will finish crisping in the oven). Remove pancetta and drain all but 1 tablespoon rendered fat. Add butter, melt and then add flour to make roux. Whisk until smooth, then cook until blonde in color, 2 to 3 minutes. Add garlic, Dijon and hot sauce. Whisking vigorously, slowly add milk. Bring to simmer, whisking constantly, then cook, whisking occasionally, about 5 minutes.
- Add fontina, Gruyere, Havarti and blue cheese and season with salt and pepper. Mix in pasta until fully coated. Cover entire top with pancetta and bake until bubbly and gooey, 10 to 15 minutes. Sprinkle with chives and serve immediately.
- Unbaked Gourmet Mac & Cheese can be made ahead of time and stored in the fridge. Bring to room temperature before baking, and add on another 10 minutes in the oven.
REUBEN MAC N CHEESE
Make and share this Reuben Mac N Cheese recipe from Food.com.
Provided by seesko
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil for the pasta. Salt water and cook pasta to al dente.
- While pasta cooks, toast rye bread in toaster then butter hot bread. Coarsely chop bread and place in food processor. Add parsley and paprika to bread and process into bread crumbs, reserve.
- Heat a sauce pot over medium heat. Add butter to pot and melt, whisk in flour 1 minute then milk. Season the sauce with salt and pepper, thicken sauce 5 to 6 minutes then stir in mustard. Melt 2/3 of the combined cheeses into the sauce.
- Preheat broiler.
- Drain pasta and return to hot pot. Toss hot pasta with chopped meat and sauerkraut to combine, stir in cheese sauce and coat. Transfer mac n cheese to casserole and top with bread crumbs and remaining cheese. Brown under broiler 3 to 4 minutes, serve.
Nutrition Facts : Calories 809.3, Fat 38.6, SaturatedFat 20, Cholesterol 138.3, Sodium 1626.6, Carbohydrate 74.3, Fiber 5.5, Sugar 3.9, Protein 40.3
OMG MAC 'N CHEESE!
I took a recipe I found online and used it as the base for mine. This stuff is dynamite! This dish explodes with flavor...OMG Mac and Cheese has everything you want from mac and cheese: creamy, melty, stretchy cheese sauce with notes of cheddar, Colby Jack, and Monterey Jack. This makes a tender pasta/cheese with a topping of crunchy, toasted breadcrumbs. And OMG Mac 'n Cheese is a dish where everyone will want your recipe! (bacon is optional)
Provided by Marty Fredericks
Categories Lunch/Snacks
Time 55m
Yield 1 9x13, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Grease a 9x13-inch casserole dish.
- In a large pot of boiling, salted water, cook the pasta halfway through according to package directions.
- Drain the pasta.
- In a large skillet, melt 2 tablespoons of butter.
- Add the breadcrumbs and sauté, stirring frequently, until toasty brown.
- Pour the breadcrumbs into a bowl and set it aside.
- In the same skillet, melt the remaining 3 tablespoons of butter.
- Pour in the milk and cayenne.
- Add the cheddar, Monterey Jack, and Colby Jack and melt until a smooth sauce forms.
- Fold the pasta into the cheese sauce in the skillet.
- Season the mixture with salt and pepper, but I like to let the person spice their serving with salt and pepper to their liking.
- Pour the pasta and cheese mixture into the prepared casserole dish.
- Top the mac and cheese with the panko breadcrumbs.
- Cover and bake for 25 minutes, removing the lid for the last 5-10 minutes.
- Let sit for 10 minutes before serving.
Nutrition Facts : Calories 940.8, Fat 62.5, SaturatedFat 31.1, Cholesterol 142.6, Sodium 1078.8, Carbohydrate 55.2, Fiber 2.6, Sugar 4.4, Protein 38.3
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