Layered Mac N Cheese Italiano Food

ITALIAN MAC AND CHEESE

Steps:

• Cook pasta according to directions until al dente in salted water.
• Meanwhile, melt 2 tablespoons of the butter in a large oven-safe skillet. Add the flour (2 tablespoons) and stir to coat in the butter, and continue to cook, stirring, for about 1 minute. Gradually pour in the milk (2 cups) and whisk to combine so there are no clumps of flour. Continue heating and whisking until thickened a bit (about 2 minutes). Stir in the mozzarella cheese (8 oz.), half of the parmesan cheese (1/4 cup), and half of the fresh parsley (2 tablespoons). Whisk until fully combined.
• In a small bowl, melt the remaining 2 tablespoons of butter. Add the breadcrumbs (1 cup), the rest of the parmesan (1/4 cup), the rest of the parsley (2 tablespoons), the garlic powder (1 teaspoon), and plenty of black pepper. Stir until breadcrumbs are well-coated in the butter.
• When pasta is done cooking, drain it or use a slotted spoon to transfer it over to the cheese sauce. Stir to coat. It will seem really thick- don't worry, it will thin out as the pasta and any water clinging to it settles in.
• Sprinkle the breadcrumb mixture on top of the pasta and cheese sauce.
• Broil for 5-10 minutes close to the top of the oven, rotating the skillet if necessary and checking to make sure it doesn't burn. Once the breadcrumbs are golden-brown, remove from oven, place a handle cover or towel on the skillet's handle, and serve the mac and cheese sprinkled with more fresh parsley, if desired.

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.

THIRTY-LAYER GREEN CHILE MAC AND CHEESE

Steps:

• For the pasta: Mound the "00" flour on a clean work surface and make a well in the center. Crack the eggs into the well and beat with a fork. Add the olive oil and season with salt and pepper. Slowly work the flour from the edges of well into center until a dough ball starts to form. Knead for 3 to 5 minutes, until very smooth. Wrap in plastic and let rest at room temperature for 30 min.
• Divide the dough into four pieces and cover with a damp towel. Using a pasta roller set to the thickest (widest) setting, roll one piece of dough out into a sheet. Fold the sheet in half and pass it through the roller again on the same setting. Reduce the setting and repeat, rolling and folding the dough and passing it twice through the machine before going to the next setting. Continue in this manner until the thinnest setting has been used. Repeat with rest of the dough.
• Let rest on a baking rack for 10 to 15 minutes, until the moisture is reduced by about half.
• Preheat the oven to 400 degrees F.
• For the cheese sauce: Add the butter and all-purpose flour to a heavy-bottomed pot over medium heat. Cook, stirring continuously, until blond and smooth. Whisk in the milk and bring to a boil. Add the mustard, hot sauce and cheeses, slowly at first; cook, whisking, until smooth and combined. Add salt and pepper to taste.
• For the green chile puree: To a blender, add the olive oil and the sherry vinegar, garlic, shallot and chiles. Blend until smooth. Season with salt and pepper.
• To assemble dish: Bring 4 cups salted water to a boil. Cut the pasta sheets to fit a buttered 10-inch square casserole dish. In batches, cook the pasta sheets for 1 minute in the boiling water; immediately submerge in an ice bath to stop cooking.
• Spread a ladleful of cheese sauce in the bottom of the casserole dish; arrange pasta sheets on top to fit the dish. Ladle in more cheese sauce, just to cover, then liberally spread with green chile puree. Cover with more pasta sheets. Repeat the layers all the way to the top of the casserole dish. Sprinkle the Parmesan on top.
• Bake until golden brown and delicious, and the center has reached 160 degrees F, about 15 minutes.

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.

LIGHTER MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees. Spread tomatoes in a single layer on 2 rimmed baking sheets. Drizzle each sheet with 1 tablespoon oil; sprinkle each with 1/2 teaspoon thyme, and season with salt and pepper. Bake until tomatoes have softened, about 20 minutes. (Leave oven on.)
• Process bread in a food processor until coarse crumbs form. Melt 1 tablespoon butter with remaining tablespoon oil in amedium skillet over medium heat. Add breadcrumbs, and toss to coat. Season with salt and pepper; set aside.
• Bring a large pot of water to a boil over high heat. Add 1 tablespoon salt and the pasta. Cook pasta until almost al dente, about 5 minutes. Drain, and run under cold water to stop cooking. Transfer to a large bowl; set aside.
• Whisk 1/2 cup stock into the flour in a medium bowl; set aside. Melt remaining tablespoon butter in a medium saucepan over medium heat. Stir in nutmeg, cayenne, remaining 1/2 teaspoon thyme, and 1 teaspoon salt. Add milk and remaining 1 1/2 cups stock. Whisk in flour mixture. Bring to a boil, whisking frequently. Reduce to a simmer. Cook 8 minutes, whisking frequently. Add cheeses; cook, stirring, until melted. Pour over macaroni, stirring to combine.
• Put eight 4 1/2-by-1 1/4-inch ramekins on a baking sheet. Put 2 tomato slices in bottom of each ramekin. Divide macaroni mixture evenly among ramekins. Top each with a tomato slice. Sprinkle with breadcrumbs and thyme sprigs. Bake until bubbling and golden brown, about 30 minutes. Serve immediately.

JOHN LEGEND'S MACARONI AND CHEESE

Steps:

• Preheat oven to 375 degrees. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.
• In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside.
• Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.

LAYERED MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Coat a 2-quart baking dish with nonstick cooking spray.
• Layer 1/3 of the cooked macaroni in the baking dish.
• Sprinkle with 1-1/2 cups cheese.
• Repeat the layers; top with the remaining macaroni.
• Reserve the remaining 1 cup cheese.
• In a medium bowl, whisk together the eggs, milk, salt, and pepper until blended; pour over the macaroni.
• Cover and bake for 45 minutes, or until heated through.
• Uncover and sprinkle with the remaining cheese and the paprika.
• Cover and let stand for 10 minutes before serving.

DELILAH'S 7 CHEESE MAC AND CHEESE

Steps:

• Preheat the oven to 325 degrees F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside to keep warm.
• Whisk the eggs in a large bowl until frothy.
• Add the Velveeta, butter and 2 cups of the half-and-half to the large bowl of eggs. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, 3 cups of the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl.
• Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes. Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more.
• Serve hot.

LAYERED MAC 'N CHEESE ITALIANO

Steps:

• In small saucepan over medium heat, whisk together ricotta cheese, light cream cheese, broth, parmesan cheese and seasonings; heat until cream cheese melts and mixture is smooth, stirring frequently.
• DO NOT BOIL.
• Heat oven to 375°F.
• Meanwhile, cook pasta according to package directions; drain.
• Heat spaghetti sauce.
• Toss hot pasta and ricotta sauce; spread into 13x9x2 inch baking dish.
• Spoon spaghetti sauce over top, covering pasta completely; sprinkle with mozzarella cheese.
• Bake, uncovered, 10 minutes or until cheese melts.

LAYERED MAC 'N CHEESE WITH GROUND BEEF

Steps:

• Heat oven to 350 degrees.
• Spray 2 quart casserole with cooking spray.
• Cook and drain macaroni as directed on package.
• Meanwhile, in 10-inch skillet, cook beef and garlic, 1/2 t of the salt and 1/4 t pepper over medium-high heat 5-7 minutes, stirring occasionally, until beef is thoroughly cooked; drain, if desired.
• In 2-quart saucepan, melt butter over medium heat.
• Stir in flour, cook 1 minute, stirring constantly, until bubbly.
• Stir in milk, cook 5-6 minutes, stirring constantly, until mixture thickens slightly.
• Stir remaining 1/2 t salt, the nutmeg and cayenne.
• Remove from heat; stir in cheese.
• Fold in macaroni.
• Spoon 1/3 of the macaroni mixture (about 1 1/3 cups) into casserole; top with half of the beef (about 1 1/2 cups).
• Layer with another 1/3 of the macaroni mixture, remaining beef and remaining macaroni mixture.
• Top with bread crumbs.
• Bake uncovered 25-30 minutes or until bread crumbs are golden brown.