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.
GREEN MAC 'N' CHEESE RECIPE BY TASTY
Here's what you need: fresh spinach, fresh parsley, milk, water, salt, elbow macaroni, butter, flour, garlic powder, onion powder, paprika, pepper, salt, white cheddar cheese, mozzarella cheese
Provided by Pierce Abernathy
Categories Dinner
Yield 12 servings
Number Of Ingredients 15
Steps:
- In a food processor, combine the spinach, parsley, and ½ cup (120 ml) milk, and process until evenly mixed.
- In a large pot, bring water and 1 tbsp salt to a boil over high heat. Add the elbows and cook until al dente, roughly 6-7 minutes. Rinse with cold water and drain.
- In a large pot, combine the butter and flour on medium-high heat, and stir until the mixture has become golden brown.
- Add 2 cups (470 ml) milk, garlic powder, onion powder, paprika, pepper, and salt to the pot and stir until well incorporated.
- Add in the cheddar cheese and mix until well incorporated.
- Add in the spinach mixture and stir until fully incorporated and the green color is consistent.
- Mix in the pasta and pour into a casserole dish.
- Top the macaroni with mozzarella and broil for 5 minutes.
- Enjoy!
Nutrition Facts : Calories 373 calories, Carbohydrate 34 grams, Fat 18 grams, Fiber 1 gram, Protein 18 grams, Sugar 3 grams
LAUREN'S MACARONI AND CHEESE
Simple and basic.. chunks of cheese with béchamel sauce. This is a delicious, chunky dish; the cheese is NOT uniformly melted throughout. Over the years I've tried adding other ingredients to it (onions, ground beef, sausage), but always end up coming right back here to basics. I am still thinking of trying sautéed, minced garlic. YUMMY VARIATION: Split the cheese between gruyere and asiago, reduce the salt by 1/3. NOTE: I prefer this with 75% of the bechamel sauce, which yields a hard, crunchy top. EVERYONE else prefers the ratio as listed below.
Provided by laurenpie
Categories Cheese
Time 1h
Yield 8 3 x 3, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Butter bottom and sides of a tall 9-13" casserole dish.
- Boil 4-6 quarts of water in a large sauce pot. Add olive oil and salt, add pasta, stir. Simmer to al dente, about 6 minutes, stirring occasionally. Drain immediately and pour into buttered casserole dish.
- While pasta is boiling, cut cheese into 1/2" cubes, stir these into the cooked, drained pasta in casserole dish.
- In same, now-empty pasta pot: melt butter, whisk in flour and salt, cook on high until bubbling for 30 seconds, whisking constantly. Add milk, whisking until smooth. Pour over macaroni and cheese.
- Bake at 350 degrees for 50-60 minutes.
Nutrition Facts : Calories 564.5, Fat 26.4, SaturatedFat 15.5, Cholesterol 78.9, Sodium 1004.9, Carbohydrate 54.1, Fiber 2, Sugar 1.8, Protein 26.7
GLAM MAC AND CHEESE
A classic "just for the family" dish turned completely on its head. Serve this little number in individual portions to make it worthy of any dinner-party table. I have used Dolcelatte as my cheese of choice. It is softer round the edges than Stilton and incredibly moreish. It dresses up this British classic to make it a meal fit for royalty.
Provided by Lorraine Pascale
Categories main-dish
Time 50m
Yield serves 4 glamorous guests
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cook the macaroni in a large pan of boiling salted water. It needs to be cooked to just under what you would normally do, as the pasta will be cooked again in the oven. Drain, then return to the pan and set aside.
- Fry the pancetta in a medium skillet over gentle heat until it just starts to brown and crisp up, then add the thyme leaves and scallions and cook for an additional 3 minutes. Remove the skillet from the heat and add its contents to the pasta.
- For the sauce, put the butter, flour, nutmeg, and mustard in a small pan set over medium heat and cook until the butter has melted. Mix the milk and cream together in a pitcher and add a little to the flour and butter in the pan, stirring well. Keep adding the milk mixture, bit by bit, stirring well each time. This will prevent the sauce from going lumpy. The temptation is to put all the milk in at once only to find you are left with clumps of flour floating on the surface. Should this happen, take the pan off the heat and whisk it like crazy. This normally does the trick to eliminate all the lumps! Make sure you get the spoon into the "corners" of the pan, as stray mounds of flour often lurk there. Once the sauce has fully come together, turn up the heat and boil for a minute or two. The sauce will thicken considerably, then remove the pan from the heat. Add two-thirds of both of the cheeses to the sauce while it is still hot and combine well. It may be a bit lumpy, but that is fine. Season to taste with salt and pepper and add to the pasta mix. Stir everything together and spoon into a shallow casserole dish or 4 individual large ramekins.
- Sprinkle the top with the rest of the cheese and the bread crumbs and bake in the oven for about 20 minutes, or until the cheese starts to bubble and the topping goes crumbly and brown. Sprinkle with chopped parsley and serve while hot.
BEST EVER MACARONI CHEESE RECIPE
This perfect baked macaroni cheese recipe comes with a creamy cheese sauce, a hint of mustard and uses leftover French stick for its crunchy topping
Provided by Jennifer Joyce
Categories Dinner
Time 50m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 860 calories, Fat 42 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 9 grams sugar, Protein 38 grams protein, Sodium 1.9 milligram of sodium
CHEF JOHN'S MACARONI AND CHEESE
This easy-to-make old-school macaroni and cheese has a perfectly crispy crust.
Provided by Chef John
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.
- Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.
- Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.
- Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.
- Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.
Nutrition Facts : Calories 694.8 calories, Carbohydrate 72.8 g, Cholesterol 94.5 mg, Fat 32.3 g, Fiber 2.6 g, Protein 29.4 g, SaturatedFat 19.9 g, Sodium 928.4 mg, Sugar 8.1 g
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- Divide between four mini aluminum pie tins {or one big one}, sprayed with nonstick cooking spray. Spray one side of aluminum foil with more nonstick cooking spray and cover each individual mac and cheese portion, sprayed side down, facing the food. Seal well. Store in a large plastic food storage bag in a cooler until ready to cook.
- Prepare a fire and let it burn down to the coals. Place a cooking rack over top that would be 2-3 inches above. Place each pie tin over the hot coals and cook 8-10 minutes or until hot. Remove from fire and serve immediately.
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