MACARONI AND CHEESE WITH VEGETABLES
Great dish, that can be used as a side, or even as a main dish. Give it a try. I adopted this recipe in the recipe adoption and I sure am glad that I did.
Provided by Jellyqueen
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Bring a large pot of water to boil; cook pasta until al dente.
- While pasta is cooking, in med saucepan, melt 2 T of the margarine.
- Remove from heat; add flour and stir until blended.
- Whisk in stock and milk, stirring over med heat until mixture comes to a boil and thickens.
- Reduce heat to low.
- Stir in cheeses and seasonings.
- Continue stirring until cheese is melted.
- Remove from heat and set aside.
- In a large skillet, melt remaining 1 T margarine.
- Add remaining ingredients.
- Cook vegetables, stirring constantly, for about 5 minutes, until tender/crisp.
- Reduce heat to low.
- When noodles are done, drain well.
- Toss with vegetables; stir in cheese sauce.
- Garnish with scallion curls.
MACARONI AND CHEESE WITH PANCETTA AND CARAMELIZED ONIONS
Macaroni and Cheese with Pancetta and Caramelized Onions are made with a creamy white sauce made from three different kinds of cheese and half-and-half, then topped with shredded mozzarella and baked with crispy pancetta and caramelized onions. Light, creamy and delicious, I promise everyone will be back for seconds!
Provided by 2 sisters recipes
Categories Dinner Casserole
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Spray lightly all sides of a (7 x 11) medium-size casserole dish with cooking spray and set aside.
- In a medium saucepan, cook the elbow pasta in boiling water with 1 teaspoon of salt.
- Cook pasta for about 7 minutes until "al dente." Drain.
- Meantime, in a large skillet, cook the pancetta until fully cooked and crispy.
- Drain and discard the fat. Transfer to a 7 x 11 baking casserole dish.
- In the same skillet add olive oil and sauté the onions for about 5 to 7 minutes, until onions are tender and golden brown. Transfer onions to the baking dish.
- Using a wooden spoon, transfer the cooked elbow pasta to the baking dish.
- Add 1+1/2 cups of shredded mozzarella (reserve the other 1/2 cup for topping), cheddar cheese, Gruyere cheese, and fresh cracked black pepper.
- Pour in the half-and-half.
- Stir and mix everything until well combined.
- Bake uncovered for 20 minutes. Remove and stir gently. Top with remaining shredded mozzarella. Bake for an additional 5 to 10 minutes, or until the cheese on top is completely melted. Let stand for about 5 minutes before serving.
- Serves 6
MAC & CHEESE WITH ROOT VEGETABLES & PANCETTA
Grated carrots and parsnips add a touch of sweetness and pancetta adds depth and texture to this classic mac and cheese casserole.
Provided by Horizon Organic
Categories Trusted Brands: Recipes and Tips Horizon® Organic
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Cook two boxes of Horizon ClassicMac Pasta Shells & White Cheddar Cheese according to the instructions on the side of the box. Cook pasta to the al dente (firm) stage. Do not add the cheese at this time.
- On stovetop, heat a large skillet over medium high heat. Place olive oil in skillet then add parsnips, carrots and onions. Stirring occasionally, saute for 3 minutes until vegetables have softened. Add pancetta to skillet and stir. Cook for 1 minute.
- Add cheese to skillet. Cook until cheese has melted.
- Fold vegetables, pancetta and cheese mixture into the pasta. Spoon into a large ovenproof casserole dish or into four large souffle ramekins. (Ramekins can be placed on a cookie sheet.)
- Bake 10 minutes. Remove and serve.
Nutrition Facts : Calories 395.9 calories, Carbohydrate 45.9 g, Cholesterol 41.4 mg, Fat 18 g, Fiber 2.6 g, Protein 12.7 g, SaturatedFat 9.4 g, Sodium 634.2 mg, Sugar 2.5 g
PAUL'S CRAFTY MAC N CHEESE WITH PANCETTA
Provided by Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Bring a large pot of water to a boil and cook ziti until al dente. Strain and rinse in cool water. In a saute pan over medium-high heat, cook pancetta until it is crispy and the fat has rendered. In the same pan, add all of the cheeses and the cream and whisk until blended. Season with salt and pepper, to taste. Slowly add the cooked ziti to the cheese mixture, stirring gently. Transfer the ziti and cheese mixture to a large baking dish or cast iron skillet. Top off with more cheese and bake for 24 to 30 minutes.
CHEESY MACARONI BAKE WITH LEEKS AND PANCETTA
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Cook macaroni as directed on package, omitting salt.
- Meanwhile, whisk flour and chicken broth until blended. Cook leeks, pancetta and garlic in large deep skillet on medium heat 8 min. or until white parts of leeks are crisp-tender, stirring frequently. Add cream cheese spread and chicken broth mixture; mix well. Cook 2 to 4 min. or until cream cheese is completely melted and sauce is thickened, stirring constantly. Add shredded cheese; cook and stir 2 to 3 min. or until melted.
- Combine cracker crumbs and butter.
- Drain macaroni. Add to leek mixture in skillet; mix lightly. Spoon into 3-qt. casserole sprayed with cooking spray; sprinkle crumb mixture.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 300, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 40 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 13 g
MAC & CHEESE WITH ROOT VEGETABLES & PANCETTA
Grated carrots and parsnips add a touch of sweetness and pancetta adds depth and texture to this classic mac and cheese casserole.
Provided by Horizon Organic
Categories Horizon® Organic
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Cook two boxes of Horizon ClassicMac Pasta Shells & White Cheddar Cheese according to the instructions on the side of the box. Cook pasta to the al dente (firm) stage. Do not add the cheese at this time.
- On stovetop, heat a large skillet over medium high heat. Place olive oil in skillet then add parsnips, carrots and onions. Stirring occasionally, saute for 3 minutes until vegetables have softened. Add pancetta to skillet and stir. Cook for 1 minute.
- Add cheese to skillet. Cook until cheese has melted.
- Fold vegetables, pancetta and cheese mixture into the pasta. Spoon into a large ovenproof casserole dish or into four large souffle ramekins. (Ramekins can be placed on a cookie sheet.)
- Bake 10 minutes. Remove and serve.
Nutrition Facts : Calories 395.9 calories, Carbohydrate 45.9 g, Cholesterol 41.4 mg, Fat 18 g, Fiber 2.6 g, Protein 12.7 g, SaturatedFat 9.4 g, Sodium 634.2 mg, Sugar 2.5 g
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