Mac And Two Cheeses With Caramelized Shallots Food

MAC AND TWO CHEESES WITH CARAMELIZED SHALLOTS

Steps:

• Preheat oven to 400°F. Butter 11x7x2-inch glass baking dish. Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add shallots; sprinkle with salt and pepper. Cover and cook 5 minutes, stirring often. Reduce heat to medium. Cook, covered, until shallots are deep brown, stirring often, about 6 minutes.
• Meanwhile, cook macaroni in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally; drain well. Reserve pan. Bring half and half and hot sauce to simmer in same saucepan over medium heat. Toss cheddar cheese and flour in medium bowl to coat; add to half and half mixture. Whisk until sauce is smooth and just returns to simmer, about 2 minutes. Mix in pasta. Season with salt and pepper.
• Spread pasta mixture in prepared dish. Top with shallots, then goat cheese. Sprinkle with pepper. Bake until heated through, about 15 minutes.

GOAT CHEESE TARTLETS WITH CARAMELIZED SHALLOTS

Steps:

• Make the Pate Brisee: Combine the flour and salt in the bowl of a food processor; pulse for 5 seconds.
• Add the butter pieces, and process until the mixture resembles coarse meal.
• In a slow, steady stream, add 6 tablespoons of ice water through the feed tube. Pulse until the mixture holds together when squeezed.
• Divide dough into two equal balls.
• Flatten each ball into a disk, and cover with plastic wrap.
• Chill at least 1 hour.
• Set twelve 4-inch bottomless tartlet (flan) rings or twelve 4-inch tartlet pans with removable bottoms on two parchment-lined baking sheets.
• Lightly flour a clean working surface. Roll Pate Brisee to a 1/8-inch thickness.
• Cut out twelve 5-inch diameter circles, and fit into tartlet rings.
• Using a fork, prick pastry all over; chill until firm, at least 15 minutes.
• Heat oven to 375 degrees.
• Line shells with aluminum foil; fill with dry beans or pie weights.
• Transfer baking sheets to oven; bake shells 12 minutes, rotating once during baking.
• Remove beans and foil.
• Continue baking until slightly golden, 7 to 9 minutes.
• Remove baking sheets from oven; transfer to a wire rack.
• Reduce the oven temperature to 325 degrees.
• Melt butter in a medium skillet over medium-low heat. Add shallots and sugar; season with salt and pepper.
• Cook, stirring frequently, until shallots are very tender and have deeply caramelized, 30 to 35 minutes.
• Remove from heat; set aside. Place goat c heese in bowl of a food processor; puree until very smooth.
• Add heavy and sour creams; process until well combined.
• Transfer to a medium bowl.
• Stir in thyme and parsley; season with pepper.
• Spoon 2 to 3 tablespoons filling into each shell, filling to within 1/8-inch from top.
• Arrange 1 heaping teaspoon reserved shallots on top of each tartlet. Transfer baking sheets to oven; bake tartlets until filling has set, 13 to 15 min utes, rotating once. Transfer sheets to a wire rack to cool slightly, about 10 minutes.
• Remove rings.
• Sprinkle remaining parsley over tartlets.
• To serve, place tartlets on plates.
• Garnish each plate with frisee.

TWO-CHEESE MAC 'N CHEESE

Steps:

• In a Dutch oven, cook pasta according to package directions. , Meanwhile, in a large saucepan, melt butter over medium heat. Add garlic if desired; cook and stir for 1 minute. Stir in flour, pepper and salt until blended; cook and stir until golden brown, about 5 minutes. Gradually whisk in milk, stirring until smooth. Bring to a boil; cook 2 minutes longer or until thickened. , Remove from heat. Stir in 4 cups cheddar cheese and Asiago cheese until melted. Mixture will thicken. , Preheat oven to 350°. Drain pasta; stir in cheese sauce. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining cheddar cheese., Bake, uncovered, 35-40 minutes or until golden brown. Let stand 5 minutes before serving.

MACARONI AND CHEESE WITH CARAMELIZED ONIONS AND BACON

Steps:

• Bring a large pot of lightly salted water to a boil, add macaroni and cook for 8 minutes (noodles will still be slightly hard). Drain noodles and transfer to a large bowl with 1/4 cup of butter and toss to coat. Whisk together the sour cream, egg, and cream cheese; add to the pasta and mix well. Stir in 3 cups of grated Asiago and 3 cups of grated Cheddar cheese, reserving the remaining 2 cups of cheese for the topping.
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and chop into small pieces.
• Preheat an oven to 400 degrees F (200 degrees C).
• Stir 2 tablespoons butter, the onion, and garlic into the bacon drippings in the pan and cook and stir for 2 minutes. Reduce the heat to medium-low, and add the brown sugar. Cook, stirring occasionally, for 10 to 15 minutes until the onions are very soft and golden brown. Mix the cooked bacon, parsley, and panko breadcrumbs into the onions, transfer mixture to a small bowl and set aside.
• Return the skillet to the heat and melt remaining 2 tablespoons butter over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the milk into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is smooth and thickened. Stir in the ground mustard, paprika, salt, pepper, and hot sauce. Remove sauce from heat and let cool for five minutes.
• Pour the sauce over the macaroni mixture, stirring well. Transfer to a greased 9x13 inch pan and sprinkle with the remaining 2 cups of Cheddar cheese. Top cheese with the onion breadcrumb mixture.
• Bake in preheated oven until bubbling, hot and golden brown on top, about 30 minutes.