Macaroni And Three Cheeses Food

MACARONI AND THREE CHEESES

Steps:

• Preheat oven to 400 degrees. Bring a large pot of water to a boil. Butter a shallow 4-quart baking dish (oval or 9-by-13-inch rectangle); set aside.
• Generously salt boiling water; add pasta. Cook, according to package instructions, until 2 minutes short of al dente. Drain pasta, and return to pot.
• While pasta is cooking, melt butter in a large saucepan over medium. Transfer 2 tablespoons melted butter to a small bowl; set aside for topping. Add flour and mustard powder to remaining butter in saucepan. Cook, whisking, 1 minute (do not let flour darken). Whisk in milk. Bring to a boil; reduce heat to medium-low, and simmer until sauce is thickened, 2 to 3 minutes.
• Remove sauce from heat. Gradually whisk in cheeses; add Worcestershire sauce, and season generously with salt and pepper. Add sauce to pasta, and toss to combine; transfer to prepared baking dish.
• Place bread in food processor; pulse until very coarse crumbs form (you should have about 3 cups). Add reserved melted butter, and pulse just to moisten. Scatter crumbs over pasta in baking dish. (If making ahead, cover and refrigerate up to 1 day.)
• Place dish on a rimmed baking sheet, and bake until topping is golden and sauce is bubbling, 15 to 20 minutes. (If refrigerated, bake for 30 to 35 minutes.) Cool 5 minutes before serving.

THREE-CHEESE MACARONI

Steps:

• Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl.
• Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup cooking water. Preheat the broiler.
• Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Remove from the heat and add the cauliflower. Puree with an immersion blender until smooth and light (you can also use a regular blender). Stir in some of the reserved pasta water until creamy.
• Toss the pasta in the sauce; season with salt and black pepper. Transfer to a shallow casserole dish and top with muenster slices. Broil until golden brown, about 5 minutes.

BAKED MACARONI WITH THREE CHEESES

Steps:

• Heat the oven to broil.
• Use 1 T of butter to generously coat a 3-quart casserole dish.
• Bring 6 quarts of water to a boil in large stockpot.
• Add 2 T of salt, stir briefly, then add the pasta.
• Cook until tender and just past al dente, about 10-13 minutes, or slightly longer than package directions.
• Drain the pasta, then transfer it to a large bowl.
• Drizzle the olive oil over the pasta, then toss to coat; set aside.
• To make the sauce, in a small saucepan over low heat, bring the milk to a simmer.
• Remove the pan from the heat.
• In medium saucepan over medium heat, melt 1/2 cup of the remaining butter, using a whisk to swirl it to ensure the butter melts completely and does not turn brown.
• If the butter begins to brown, lower the heat.
• While whisking, sprinkle in the flour.
• Continue to whisk until the mixture just bubbles, about 2 minutes.
• Do not let the mixture brown.
• While whisking, slowly pour the milk in the saucepan.
• Continue whisking until there are no lumps.
• Bring the sauce to a boil, then reduce the heat to low and season with salt and pepper.
• Continue whisking until the sauce reaches the consistency of heavy cream and coats the back of a spoon, about 2 minutes.
• Remove the sauce from the heat.
• Whisk in 1 1/2 cups of the cheddar cheese, all of the Monterey Jack cheese and 1/2 cup of the Parmesan cheese.
• Whisk until the cheese is completely melted and the sauce is smooth.
• Pour the sauce over the pasta and gently toss to coat.
• Transfer the pasta and sauce, using a rubber spatula to scrape the bowl, to the prepared casserole dish.
• Set aside.
• In small microwave-safe bowl, melt the remaining 1 T of butter by microwaving on high for about 20 seconds.
• Add the breadcrumbs and remaining cheddar and parmesan cheeses; toss well.
• Spread the bread crumb mixture evenly over the pasta.
• Place the dish on the oven's middle rack and broil for 6-8 minutes, or until the edges are bubbly, and a crunchy crust forms on top.
• Cool briefly before serving.

CREAMY THREE-CHEESE BAKED MAC

Steps:

• For the noodles: Preheat the oven to 375 degrees F. Cook the pasta in boiling super salty water (like the sea) until just tender, or al dente. Reserve 1/2 cup of the starchy pasta water, and set aside. Strain the pasta from the water. Drizzle a 13-by-9-inch casserole dish with the olive oil.
• For the cheese sauce: Melt the butter in a large saucepan over medium-low heat. Whisk in the flour so that it's smooth and pasty, then cook for 2 minutes more, stirring occasionally, so the roux does not stick to the pan. Pour in the milk 1 cup at a time and stir until smooth. Simmer gently, stirring occasionally so there are no lumps and nothing sticks to the bottom and edges of the pan, for 10 minutes. Season with the nutmeg and 1 teaspoon salt. Reserve 1/4 cup of each of the cheeses and set aside. When the bechamel sauce is smooth and velvety, reduce the heat to low and stir in the garlic and remaining 3/4 cup of each of the shredded cheeses. Add the reserved pasta water. Taste and season with additional salt and pepper as desired.
• Place the pasta in the prepared casserole dish and toss to lightly coat with the olive oil. Pour the cheese sauce over the pasta and stir well to combine.
• Sprinkle the reserved 1/4 cup of each of the cheeses over the pasta. Give the dish a little shake to help settle the sauce.
• For the topping: In a small bowl, mix together the cracker crumbs, melted butter and dried herbs. Press the cracker crumbs on top of the pasta. Bake until golden brown and bubbly, 25 to 30 minutes. Serve hot.

EMERIL'S THREE-CHEESE BAKED MACARONI

Steps:

• Preheat oven to 475 degrees. In a large pot of boiling salted water, cook macaroni 6 minutes (it will be undercooked). Drain. Meanwhile, heat a small skillet over medium and add bacon. Cook until fat is rendered and bacon is crisp, about 10 minutes. Add garlic and cook until fragrant, 30 seconds. With a slotted spoon, transfer bacon mixture to a medium bowl. Add macaroni and stir to combine.
• In a large bowl, whisk together eggs and evaporated milk. Add 1/2 teaspoon salt, cayenne, nutmeg, and cheeses; mix well. Add macaroni mixture and stir well to combine. Transfer to an 8- or 9-inch square baking dish or 2-quart gratin dish. With a spoon, gently spread mixture to form an even layer. Bake just until sauce is bubbling at edges, 12 minutes. Let rest 10 minutes before serving.

AUTHENTIC SOUTHERN BAKED MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Butter an 8 by 11 or 9 by 13-inch baking dish and set aside.
• Fill a large stockpot or dutch oven halfway with chicken broth (or water if you don't have broth), and bring to a boil. Add in elbow macaroni and cook until just under al dente, according to package directions. Do not fully cook or overcook the macaroni pasta, it'll finish cooking through completely in the oven. Once just under al dente, drain the pasta.
• While the pasta boils, use a wooden spoon to mix the half and half, heavy cream, half of the cheddar cheese, half of the Colby jack cheese, all of the mozzarella cheese, all of the American cheese, and all of the cream cheese in a large mixing bowl.
• Add smoked paprika, garlic powder, onion powder, mustard powder, and some kosher salt and pepper, stirring well and tasting the mixture to ensure there is a good flavor. Do not add too much salt, since cheese is pretty salty and will add its saltiness as it bakes. Once satisfied with the seasoning, stir in the cooked macaroni and eggs until well incorporated with the cheese.
• Pour the macaroni mixture into the baking dish and spread evenly.
• Top the macaroni and cheese generously with the rest of the cheddar cheese and colby jack cheese. Sprinkle the top with a little more smoked paprika, if desired.
• Bake the mac and cheese for 35 minutes or until the cheese crust is bubbly and nicely browned. Do not over-bake or the macaroni pasta will become mushy and the cheese mixture will become dry.
• Let the baked macaroni and cheese cool for about 10 minutes or until just cool enough to serve. Serve hot so the cheese is nice and creamy.
• Keep in an airtight container in the fridge for up to 4 days.

BAKED THREE-CHEESE MACARONI

Steps:

• Preheat oven to 350°. Cook macaroni in a 6-qt. stockpot according to package directions for al dente. Drain; return to pot., In a large saucepan, melt 6 tablespoons butter over medium heat. Stir in flour until smooth; whisk in warmed milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened., Remove from heat; stir in Gruyere and cheddar cheeses, salt, pepper and nutmeg. Add to macaroni, tossing to coat., Transfer to a greased 13x9-in. baking dish. Toss bread crumbs with Parmesan cheese and melted butter; sprinkle over casserole. Bake, uncovered, 30-40 minutes or until bubbly and top is golden brown.

THREE-CHEESE BAKED MACARONI AND CHEESE

Steps:

• Preheat oven to 475°F In a large pot of boiling salted water, cook the macaroni until al dente, about 6 minutes. Drain and put macaroni into a mixing bowl.
• Meanwhile, heat a small skillet over medium heat and melt the butter. Add the garlic and cook until fragrant, about 1 minute. Add garlic and butter to macaroni and stir to combine.
• In a large bowl, whisk together the eggs and evaporated milk. Add the salt, cayenne pepper and cheeses; mix well. Add the macaroni mixture and stir well to combine.
• Transfer mixture to a 2-quart baking dish. Spread into an even layer. Bake just until sauce bubbles at edges, about 12 minutes. Let rest for 10 minutes before serving.

THREE CHEESE MACARONI

Steps:

• In large pot of salted, boiling water, cook pasta for 8 to 9 minutes, or until pasta is tender but firm.
• Drain Rinse with cold water and drain again, return to pot.
• Meanwhile, in saucepan melt butter over medium Heat.
• Sprinkle with flour, salt and pepper, cook, stirring for 1 minute.
• Whisk in milk, bring to boil.
• Reduce heat and simmer, whisking often, for about 5 minutes or until sauce thickens.
• Stir in cheddar Cheese, whisking until smooth.
• Add to pasta, mixing well.
• Fold in Asiago and pour mixture evenly into Greased 8 cup (2 L) baking dish.
• Mix together cracker crumbs and Parmesan, toss with butter and Sprinkle over top of macaroni.
• Bake in 350F over for 30 to 35 minute, or until topping is golden Brown.

ITALIAN MINI MEATLOAVES MACARONI AND THREE CHEESES

Steps:

• Mini Meat Loaves:.
• Preheat oven to 425°F.
• Place meat in bowl. Make a well in meat. Fill well with egg, bread crumbs, Parmesan cheese, peppers, onions, garlic, tomato paste, salt and pepper.
• Mix meat and breading and form four individual oval meat loaves, 1" thick.
• Coat loaves with extra virgin olive oil and arrange on a baking sheet. Roast 18-20 minutes.
• Macaroni and Cheese:.
• Put a large pot of water on to boil for pasta.
• When the pasta water boils, salt water and add pasta. Cook until slightly undercooked-pasta will continue to cook when combined with cheese sauce.
• Meanwhile, melt butter in a saucepan and add flour. Whisk in milk.
• Bring to a bubble and thicken milk for 2-3 minutes.
• Add cheeses (cheddar, asiago, and Parmesan) and black pepper. Stir to melt cheeses.
• Drain pasta and combine with melted cheese sauce and transfer to a baking or casserole dish.
• Place bread crumbs in a bowl and add EVOO and herbs to bread crumbs. Top pasta with bread crumbs.
• Place under a broiler and brown bread crumbs. (If you do not have a separate broiler, place in oven with meatloaves for last few minutes. I did this and it turned out fine.).

3-CHEESE SLOW COOKER MACARONI AND CHEESE

Steps:

• 1. Spray slow cooker lightly with cooking spray.
• 2. In large bowl, combine cheeses and set aside.
• 3. In another large bowl, whisk eggs lightly. Add evaporated milk, milk, dry mustard, cayenne, nutmeg, salt, and pepper. Whisk to combine.
• 4. Add 3 cups of cheese mixture and uncooked macaroni noodles to egg mixture. Stir to combine.
• 5. Pour into slow cooker. Top with remaining cheese.
• 6. Sprinkle with paprika.
• 7. Cook on LOW for 4 hours.

MACARONI AND CHEESE

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.

3-CHEESE MACARONI AND CHEESE

Steps:

• Preheat oven to 325 degrees F.
• In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside.
• In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.
• Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with breadcrumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown. Top with fresh parsley and serve.

3-CHEESE MACARONI

Steps:

• Lightly grease suitable ramekins or pyrex dish. Pre-heat grill to high
• Bring a large saucepan of water to the boil and cook macaroni for 10-12 mins (al dente)
• Roughly chop the cheeses and place in saucepan with the milk. Melt in saucepan and stir with wooden spoon until creamy texture is achieved.
• Drain pasta and mix well into the cheese sauce. Place into the pyrex dish and sprinkle on the extra parmesan and breadcrumbs if using.
• Place under grill 4-5mins until golden brown.

THREE-CHEESE MINI MACARONI AND CHEESES

Steps:

• Preheat oven to 425 degrees.
• In a large saucepan of boiling, salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off excess water.
• Brush four 12 cup, non-stick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.
• In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.
• Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top.
• Bake the mini macs in the upper and middle thirds of the oven for 10 minutes, until golden and sizzling. Let cool for 5 minutes. Using a small spoon, carefully loosen the mimi macs, transferring to a platter and serve.
• Can be prepared ahead up to baking. Refrigerate overnight, then bake as above.