Macaroni And Cheese Butchers Chop House And Bar Food

MACARONI AND CHEESE

Macaroni and Cheese image

Provided by Food Network

Time 40m

Yield 8 servings

Number Of Ingredients 17

Ingredients

1 pound penne pasta
6 1/2 cups milk
1 onion wedge, studded with cloves
1 sprig fresh thyme
1 bay leaf
4 ounces unsalted butter
1/8 cup diced white onion
1/8 cup small-diced carrot
4 ounces all-purpose flour
1 pound extra-sharp white Cheddar, shredded (recommended: Cabot)
4 ounces yellow Cheddar, shredded
Salt and white pepper
Ground nutmeg
Bread Crumb Topping, recipe follows
1/2 cup grated Asiago cheese
1/2 cup Japanese bread crumbs (panko)
1 tablespoon assorted chopped fresh herbs, such as thyme, oregano, rosemary, tarragon, and basil

Steps:

Preheat the oven to 350 degrees F.
Cook the pasta according to package directions; drain and set aside. While pasta is cooking, in a heavy, medium saucepan, combine the milk, clove-studded onion, thyme, and bay leaf over medium heat. In a large saucepan, heat the butter over medium heat. Add the diced onion and carrot and saute until tender. Add the flour and cook for 2 to 3 minutes. Strain the milk mixture into the flour mixture and stir until it's thickened and smooth. Strain this milk mixture into a heat-proof bowl. Stir in the shredded cheeses and mix until melted. Season, to taste, with salt, white pepper, and nutmeg. Stir in the pasta and mix well. Pour the macaroni and cheese into a baking pan and top it with the Bread Crumb Topping. Bake the macaroni and cheese until it is warmed through. Serve immediately.
In a small bowl, combine all ingredients and mix well.

MACARONI AND CHEESE - BUTCHER'S CHOP HOUSE AND BAR

Macaroni and Cheese - Butcher's Chop House and Bar image

Food Network, $40 a Day, Park City, UT. Flavor depends on cheese used so be sure to use a good quality cheddar.

Provided by swissms

Categories Penne

Time 50m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 lb penne pasta
6 1/2 cups milk
1 onion, wedge studded with cloves
1 sprig fresh thyme
1 bay leaf
4 ounces unsalted butter
1/8 cup diced white onion
1/8 cup small-diced carrot
4 ounces all-purpose flour
1 lb extra-sharp white cheddar cheese, shredded (recommended ( Cabot)
4 ounces yellow cheddar cheese, shredded
salt
white pepper
ground nutmeg
1/2 cup grated asiago cheese
1/2 cup Japanese-style bread crumbs (panko)
1 tablespoon assorted chopped fresh herb, such as thyme, oregano, rosemary, tarragon, and basil

Steps:

Preheat the oven to 350 degrees F.
Cook the pasta according to package directions; drain and set aside. While pasta is cooking, in a heavy, medium saucepan, combine the milk, clove-studded onion, thyme, and bay leaf over medium heat. In a large saucepan, heat the butter over medium heat. Add the diced onion and carrot and saute until tender. Add the flour and cook for 2 to 3 minutes. Strain the milk mixture into the flour mixture and stir until it's thickened and smooth. Strain this milk mixture into a heat-proof bowl. Stir in the shredded cheeses and mix until melted. Season, to taste, with salt, white pepper, and nutmeg. Stir in the pasta and mix well. Pour the macaroni and cheese into a baking pan and top it with the Bread Crumb Topping. Bake the macaroni and cheese until it is warmed through. Serve immediately.
Bread Crumb Topping:.
In a small bowl, combine all ingredients and mix well.

CITY HALL MACARONI AND CHEESE

City Hall Macaroni and Cheese image

Make and share this City Hall Macaroni and Cheese recipe from Food.com.

Provided by ratherbeswimmin

Categories Cheese

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb penne rigate
2 cups heavy cream
2 cups whole milk
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly grated nutmeg
2 cups grated American cheese
1 1/3 cups grated monterey jack cheese
kosher salt
fresh ground pepper
1/2 cup panko breadcrumbs
2 teaspoons chopped fresh parsley
2 teaspoons grated parmesan cheese

Steps:

Preheat the oven to 350°; butter a 13x9 inch baking dish.
Bring 6 quarts of salted water to boiling; add in the pasta and cook, stirring occasionally, 9-10 minutes or until al dente; drain.
In a large saucepan, combine the cream, milk, cayenne, and nutmeg over medium-high heat; reduce by half (the author says about 15 minutes but I don't know); once the mixture starts to simmer, stir to break the layer of foam so that it will not boil over.
Lower heat to medium-low; add in the American and Monterey Jack cheeses; whisk until well blended.
Season to taste with salt and pepper.
Add the penne to the sauce; stir vigorously (taking care not to break the pasta); this will release starch and help thicken the sauce.
Transfer mixture to the baking dish; combine the panko, parsley, and parmesan; sprinkle over the pasta.
Bake 15 minutes or until bubbly and golden.

Nutrition Facts : Calories 737.2, Fat 41.5, SaturatedFat 25, Cholesterol 139.7, Sodium 275.7, Carbohydrate 69.5, Fiber 2.9, Sugar 6.5, Protein 21.8

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