CHEESEMONGER'S MAC AND CHEESE
Make and share this Cheesemonger's Mac and Cheese recipe from Food.com.
Provided by KathyP53
Categories Penne
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix all cheeses. Set aside 1 cup for topping; cover and chill.
- Melt 4 tablespoons butter in large saucepan over medium heat. Add flour and stir until mixture turns golden brown, about 4 minutes. Add thyme and nutmeg. Gradually whisk in milk. Simmer until thickened and smooth, stirring often, about 4 minutes. Add cheeses from large bowl. Stir until melted and smooth.
- Melt 1 tablespoons butter in heavy large skillet over medium-high heat. Add breadcrumbs,; toss. Stir until golden, about 2 minutes. Transfer to plate.
- Preheat over to 375 degrees. Cook pasta in boiling salted water until tender but firm to bite. Drain. Transfer to large bowl. Pour cheese sauce over; toss. Divide among 8 1 1/4 cup custard cups. Sprinkle with 1 cup reserved cheese. Place cups on rimmed baking sheet.
- (Can be made 1 day ahead. Cover with foil; chill. Drizzle each with 1 tsp cream. Cover with foil; bake 15 minutes. Uncover and proceed).
- Sprinkle partially baked, chilled, or just assembled cups with bread crumbs. Bake pasta until beginning to bubble and tops are golden, about 20 minutes.
Nutrition Facts : Calories 725.7, Fat 36.6, SaturatedFat 21.5, Cholesterol 109.7, Sodium 646, Carbohydrate 71.5, Fiber 7.5, Sugar 8.3, Protein 28.9
CHEESEBURGER MAC AND CHEESE
I saw Rachael Ray prepare this on her television show. It looks delicious! I made the tomatoes and pickles optional to suit my family's taste.
Provided by CookingONTheSide
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400ºF.
- Place a large pot of salted water over high heat and bring to a boil.
- Add pasta to boiling water and cook just shy of al dente, according to package directions.
- Drain the cooked pasta and reserve.
- In a medium-size mixing bowl, combine the ground sirloin with the grill seasoning, ketchup and yellow mustard.
- Grab about a tablespoon of meat in your hand and roll it into a small ball. Place the mini meatballs onto a baking sheet, drizzle with 2 tablespoons of olive oil and bake until cooked through, about 15 minutes.
- Turn off the oven and turn on the broiler.
- While the mini meatballs are in the oven, heat a large saucepot over medium-high heat with about 1 tablespoon olive oil, and the butter.
- Cook the red onion with some salt and pepper until softened, about 5 minutes.
- Sprinkle flour over top and cook for about 1 minute.
- Whisk in the milk, season with salt and pepper, and cook until thickened, about 5 minutes.
- Remove sauce from heat and whisk in 1 cup of each cheese.
- Add the drained pasta to the cheese sauce along with the baked meatballs and toss to combine.
- Pour everything out into a casserole dish and sprinkle with the remaining cheddar and Swiss cheeses.
- If serving immediately, toss the mac under the broiler until the top is golden brown and bubbly.
- Top with the chopped tomatoes and pickles, if desired, and serve.
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