CHICKEN FLORENTINE MAC AND CHEESE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Cook the pasta according to the package instructions. Drain and set aside.
- Heat half the butter in a braiser over medium heat. Add the chicken, then sprinkle with a pinch of salt and pepper. Cook until the chicken is browned on all sides and cooked through, about 4 minutes. Add the garlic, then stir and cook briefly. Add the chicken stock, scraping the bottom of the pan as it boils. Add the milk, cream and the remaining 3 tablespoons butter and cook, stirring, until it is warmed through and the sauce is simmering.
- Toss together the Cheddar, fontina and cornstarch in a bowl.
- Sprinkle the shredded cheese mixture into the pan, stirring constantly until the cheese is completely melted. Add the processed cheese cubes and allow them to melt. Bring to a simmer and allow the sauce to thicken, about 1 minute. Add the cooked macaroni, the spinach and tomatoes, then stir until well combined. Taste and adjust the seasonings. Garnish with the fresh parsley and serve.
MACARONI AND CHEESE
Try Ree Drummond's creamy Macaroni and Cheese recipe from Food Network.
Provided by Ree Drummond : Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Cook the macaroni until still slightly firm. Drain and set aside.
- In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
- Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
- Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
- Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
- In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
- Use a fork to crumble the gorgonzola.
- Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.
MACARONI AND CHEESE FLORENTINE
Make and share this Macaroni and Cheese Florentine recipe from Food.com.
Provided by pines506
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan combine milk, water and soup mix.
- Stirring constantly bring to a boil over medium-high heat, boil 1 minute. Remove from heat.
- Stir in cheese and mustard until smooth.
- Add macaroni.
- Turn into a greased 2-quart casserole. Sprinkle with bread crumbs.
- Bake at 375F for 25 minutes or until lightly browned.
Nutrition Facts : Calories 340.6, Fat 15.3, SaturatedFat 9.4, Cholesterol 48.1, Sodium 270.9, Carbohydrate 33.4, Fiber 1.3, Sugar 0.9, Protein 16.6
MACARONI AND CHEESE
Steps:
- Preheat oven to 350 degrees. In a 2-quart saucepan, melt butter then incorporate flour to make roux. With a wire whisk slowly pour in milk, whisking vigorously to avoid lumps. Once milk is incorporated, sauce is made. Simmer for ten minutes to remove flour flavor. Finally fold in two pounds of grated Cheddar. Season with salt and pepper. In a large mixing bowl combine elbow macaroni with cheese sauce. Mix well. Pour into casserole pan and bake at 350 degrees for thirty minutes or until crunchy golden brown.
MACARONI AND FONTINA CHEESE (FROM THE DEAN AND DELUCA COOKBOOK)
Provided by Food Network
Time 55m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees.
- Heat the olive oil in a large nonstick skillet over moderate heat and stir in the onion. Cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 1 minute. Raise the heat slightly and add the bell peppers. Cook, stirring for 2 minutes. Add the zucchini and yellow squash and cook, stirring for 2 minutes. Season with salt and pepper and set aside.
- Cook the pasta in a large kettle of boiling salted water for 4 minutes. Drain the pasta and rinse it with cold water.
- Heat the butter in a medium-size heavy saucepan over moderate to moderately high heat until it becomes a medium nutty brown, being careful not to burn it. Stir in the flour, rosemary, sage and bay leaf. Cook, stirring constantly, for 2 minutes. Slowly add the milk and cook, stirring, for 4 to 5 minutes, or until sauce is very thick--the consistency of sour cream. Strain the sauce and season well with salt and pepper. Cool slightly.
- Return the pasta to the same large kettle and stir in the sauce. Add the vegetables and 1 cup grated fontina and blend completely. Place the mixture in a deep earthenware or glass baking dish (about 9 inches by 13 inches by 2 inches). Sprinkle with the remaining fontina. Bake for 20 minutes, until the pasta is brown and crunchy on top.
MACARONI AND CHEESE
Provided by Tyler Florence
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Cook the macaroni in a large pot of boiling salted water until done, about 5 to 7 minutes. Drain and toss it with 2 tablespoons butter; set aside.
- Heat the oven to 350 degrees F.
- Coat a large baking dish with 1 tablespoon butter and set it aside. Put the milk into a saucepan and add the clove studded onion, garlic, bay leaf, thyme, and mustard. Warm over medium low heat until the milk starts to steam, about 10 minutes. Remove from the heat and let the flavors infuse while you make the roux. In a large pot over medium heat add 2 tablespoons butter and the flour. Cook, stirring, for about 2 to 3 minutes; don't let the roux color. Strain the infused milk onto the roux, whisking constantly to avoid lumps. Cook, stirring often, for about 5 minutes until the sauce is thick. Remove from the heat and add 1/2 the grated Cheddar and 1/2 the Parmesan; stir until it is melted and smooth. Taste and adjust seasoning with salt and pepper. Pour this over the macaroni, add the chunks of Cheddar, and mix until well blended; put this into the prepared baking dish. Sprinkle the remaining Cheddar and Parmesan cheeses evenly over the top. Bake until the top is golden and crusty, about 25 to 30 minutes.
BEST EVER MACARONI CHEESE RECIPE
This perfect baked macaroni cheese recipe comes with a creamy cheese sauce, a hint of mustard and uses leftover French stick for its crunchy topping
Provided by Jennifer Joyce
Categories Dinner
Time 50m
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
- Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
- Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
- Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
- Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.
Nutrition Facts : Calories 860 calories, Fat 42 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 9 grams sugar, Protein 38 grams protein, Sodium 1.9 milligram of sodium
MACARONI AND FONTINA CHEESE
This is what you would call "Adult Macaroni and Cheese", although your kids will love it too. Great dish to bring to a Pot luck. From the Dean and Deluca cookbook
Provided by JoJoStar
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425.
- Heat the olive oil in a large non stick skillet over moderate heat and stir in the onion.
- Add the garlic and cook stirring for 1 minute.
- Raise the heat slightly and add the bell peppers.
- Cook stirring for 2 minutes.
- Add the zucchini and yellow squash and cook stirring for 2 minutes.
- Season with salt and pepper and set aside.
- Cook the pasta in a large pot of salted water for 4 minutes.
- Drain and rinse with cold water.
- Heat the butter in a medium saucepan over moderate heat until it becomes a medium nutty brown.
- Stir in the flour, rosemary, sage and bay leaf.
- Cook, stirring constantly for 2 minutes.
- Slowly add the milk and cook stirring 4-5 minutes or until the sauce is very thick.
- Strain the sauce and season with salt and pepper.
- Return the pasta to the same large pot and stir in the sauce.
- Add the vegetables and 1 cup of the grated fontina cheese and blend completely.
- Place the mixture in a deep glass baking dish.
- Sprinkle with the remaining fontina cheese.
- Bake for 20 minutes, until the pasta is brown and crusty on top.
Nutrition Facts : Calories 376.1, Fat 18.4, SaturatedFat 9.8, Cholesterol 49.9, Sodium 217.9, Carbohydrate 42.1, Fiber 6, Sugar 4.2, Protein 12.2
MACARONI AND FONTINA CHEESE
My husband loves Mac 'n Cheese, I don't. I found this recipe on the back of a box of elbows and adapted it to suit us both.
Provided by Sweetiebarbara
Categories Cheese
Time 1h
Yield 1 Casserole Mac 'n Cheese, 8 serving(s)
Number Of Ingredients 8
Steps:
- Butter 2 quart casserole dish.
- Cook macaroni, drain, rinse under cold water, and drain again.
- Add macaroni to casserole dish.
- Sauté onions in butter, over medium heat, until translucent and tender.
- Stir in flour and salt, stirring constantly.
- Slowly add milk stirring constantly to blend.
- Remove from heat.
- Add Fontina cheese, and 1/4 cup of the Parmesan cheese.
- Mix together gently, and pour into casserole dish, and mix with macaroni.
- Top with remaining 1/4 cup Parmesan cheese.
- Bake at 350° F 30-35 minutes, or until heated through and golden on the top.
TYLER FLORENCE'S ULTIMATE MAC AND CHEESE
Make and share this Tyler Florence's Ultimate Mac and Cheese recipe from Food.com.
Provided by NoProblems
Categories Lunch/Snacks
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.
- Preheat the oven to 400 degrees F.
- In a small saucepan heat the milk with the thyme springs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3 quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes or until hot and bubbly.
- While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.
- To serve, scatter the bacon mixture over the mac and cheese.
Nutrition Facts : Calories 953.1, Fat 54.1, SaturatedFat 31.7, Cholesterol 157.1, Sodium 856.1, Carbohydrate 72.3, Fiber 3, Sugar 3, Protein 43.7
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