Macaroni Pasta Food

MACARONI CHEESE

Steps:

• Preheat your oven to 200ºC/400ºF/gas 6.
• Cook the macaroni in a pan of salted boiling water 2 minutes short of the timing on the packet instructions, then drain in a colander and reserve a little of the cooking water.
• Heat the oil in a large heavy-based frying pan, add the marjoram or oregano and fry for a minute until it starts to crisp up, then turn off the heat.
• Add your cooked pasta to the marjoram or oregano butter, along with a couple of spoonfuls of the reserved cooking water and the Parmesan, fontina or Taleggio and mascarpone.
• Return to a medium heat and toss and stir around until most of the cheese has melted and you have a lovely gooey sauce - you may need to add a little more of the reserved cooking water.
• Season to taste with sea salt and black pepper, then tip it all into an earthenware dish. Grate over a quarter of the nutmeg, tear over the mozzarella and sprinkle over the extra Parmesan.
• Bake the macaroni cheese in the preheated oven for about 10 minutes, finishing up with a quick whack under the grill, until golden brown and crispy on top.

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.

QUICK TOMATO MACARONI CHEESE

Steps:

• I think this is the best macaroni cheese recipe ever (even though it's a bit naughty)! I've used sweet tomatoes in my recipe as they really complement the cheese, and instead of béchamel sauce I've used single cream as it's a lot lighter. I've also topped the dish off with cheesy breadcrumbs, which give it a wonderful crunch. I think you'll laugh when you see how easy it is to make. I put it together extremely quickly by using my Magimix food processor. Don't worry if you haven't got one - you can chop it all up by hand instead and then mix it in a bowl.
• Preheat your oven to 200ºC/400ºF/gas 6. Get a pan of salted boiling water going and cook your macaroni according to the packet instructions. Meanwhile, break your bread up, place it in the food processor and whiz it up to form breadcrumbs. Set aside. Wash your tomatoes and place them in the food processor with the garlic, basil, sun-dried tomatoes, anchovies and a good pinch of salt and pepper. Whiz up for 30 seconds. Then add 2 handfuls of the Parmesan, the cream, vinegar and grated nutmeg. Whiz until smooth and season carefully to taste so it's really yummy!
• By this time your macaroni will probably be cooked, so drain it in a colander, saving some of the cooking water. Place the pasta back into the pan and pour over every last bit of the cheesy sauce. You want it to be quite loose because you'll be surprised how quickly the sauce will disappear inside the macaroni and will look dry. So add a few spoonfuls of the reserved cooking water. Now you need to get yourself a baking dish about 8-10cm deep - this could be an earthenware dish or even a shallow ovenproof pan. Pour the pasta straight into your baking dish and break the mozzarella into little pieces over the top. Mix the last handful of Parmesan with the thyme leaves and breadcrumbs and sprinkle evenly over the top of the dish. Drizzle generously with good extra virgin olive oil - this will give you a lovely crunch topping.
• Place in the preheated oven for 20-25 minutes or until piping hot and golden on top. Serve straight away, sprinkled with a little extra Parmesan. Best eaten with a nice salad - and you'll love it.

MACARONI RECIPE | MACARONI PASTA RECIPE | INDIAN RECIPE OF MACARONI

Steps:

• firstly, heat a large kadai with oil and saute garlic.
• furthermore add in onions and saute well.
• additionally, add in tomatoes and saute till they turn soft and mushy.
• now add vegetables of your choice.
• saute for 2 minutes or till vegetables are half cooked.
• now add in ½ tsp chili powder, ½ tsp aamchur and salt to taste.
• saute on low flame till the spices gets cooked well.
• additionally, add in 2-3 tbsp tomato sauce and ½ tsp crushed pepper. give a good mix.
• furthermore, add cooked macaroni.
• mix gently, coating the masala sauce well.
• transfer to the serving bowl and grate cheese.
• finally, serve veg macaroni garnished with chopped spring onions for your breakfast.

BEST EVER MACARONI CHEESE RECIPE

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.

MACARONI PASTA SALAD

Steps:

• Cook pasta according to package directions, drain and rinse with cold water until pasta is no longer warm.
• In a large bowl, combine pasta, red peppers, onion, garlic, sweet pickles, cheese and celery.
• In a small bowl, combine mustard, pepper, salt, milk and mayo, mix well.
• Pour dressing over pasta, toss well to coat.
• Add eggs and toss to combine.
• Chill 4 - 24 hours before serving. Store leftovers in the refrigerator, covered.

MACARONI PASTA BAKE

Steps:

• Preheat oven to 350° F. Lightly grease a 9x13-inch baking dish or other large rectangular baking dish.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions for al dente. Be careful to not overcook the pasta. Reserve ½ cup of the pasta cooking water and then drain the pasta. Return the drained pasta to the pot.
• Meanwhile, heat the olive oil in a large skillet over medium high heat. Add the onion and bell pepper to the pan and cook, stirring often, until the vegetables soften, 3 to 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the ground beef to the pan. Crumble the beef and cook until it is browned.
• Pour the marinara sauce and reserved ½ cup of pasta cooking water into the skillet. Stir in the salt and pepper. Bring to a simmer and reduce the heat to low. Simmer for about 10 minutes.
• Pour the meat and sauce mixture from the skillet into the pot with the pasta. Stir. Stir in the shredded cheddar cheese. Transfer the pasta mixture to the prepared casserole dish. Top with the mozzarella cheese.
• Bake for 20-25 minutes, until the casserole is hot and the cheese is lightly browned on top. Let stand for 5 minutes and then serve.

MACARONI RECIPE

Steps:

• In a pan, heat 3 cups water and ½ teaspoon salt. Bring it to a boil.
• Add 1 heaped cup macaroni (125 grams macaroni). stir with a fork.
• Begin to cook macaroni on medium to high flame till they are al dente - meaning they should have a slight bite to them.
• Drain all the water and keep cooked macaroni aside.
• Heat 2 tablespoons oil in a pan. Lower the flame. Add ½ teaspoon minced garlic or finely chopped garlic. You can also add ½ teaspoon ginger-garlic paste instead.
• Sauté till the garlic is light brown or till its raw aroma goes away.
• Next add ⅓ cup finely chopped onions.
• Mix and sauté onions on a medium-low flame stirring often till they become translucent.
• Next add 1 cup tightly packed finely chopped tomatoes. mix well.
• Cover the pan with lid. In between do check when cooking tomatoes.
• Cook tomatoes on a low to medium-low flame till they soften and become pulpy.
• Lower the flame and then add all the spice powders one by one.
• Mix and sauté the spice powders for some seconds till you get a nice aroma from the spice powders.
• Then add 1.25 to 1.5 cups of mix vegetables. Also add ¼ cup green peas.
• Season with salt as per taste and mix very well.
• Pour 1 cup water and mix again. Cover the pan with lid.
• On a medium-low to medium flame simmer till the vegetables are cooked. In between do check and if the water has become less you can add some more water.
• Once the vegetables are cooked and tender, add the cooked macaroni.
• Mix well and cook for a few more minutes till all the water is absorbed. Stir occasionally.
• Lastly add 1 teaspoon mixed dry herbs - basil, thyme, oregano, parsley. mix again.
• Check the seasonings and add more of salt or herbs if required.
• Serve macaroni pasta hot or warm. You can top with some grated cheddar or vegetarian parmesan cheese or cream before serving.
• Garnish the pasta with some finely chopped coriander leaves or parsley or any fresh herb of your choice before serving.

CHICKEN AND MACARONI PASTA BAKE!

Steps:

• Heat oven to 180 degrees celcius.
• Heat oil in fry pan, add chicken in two batches, cook until lightly browned.
• once finished leave pan out ready for the next ingredients.
• while the chicken is cooking cook pasta, following cooking instructions on packet.
• Using the pan cook the onion for about 2 minutes and then add the rest of the chopped vegetables (if you do not like your vegetables crunchy then put them in the microwave for 5 minutes in a microwave safe dish, with enough water to cover them) , also add the tomato soup and whole or diced tomatoes.
• Simmer for about 15mins or until vegies are cooked.
• In a large mixing bowl put the tomato mixture in followed by the pasta and chicken. Stir making sure everything is coated with the sauce.
• add the sour cream to the mixture. If the sauce goes a nice orange, creamy colour then it should be right, if not add a bit more. The amount of sour cream you add can vary depending on your taste, thats just how i like it.
• Once the sour cream is thoroughly mixed through, put into a baking dish and sprinkle the cheese evenly over the top.
• Bake for 20 - 25 minutes or until cheese goes golden brown.

THE BEST MACARONI SALAD EVER

Steps:

• Cook the macaroni in lightly salted water according to the package directions. Drain and rinse under cold water to cool. Set aside.
• Mix together the mayo, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable. Splash in pickle juice for extra flavor. Taste and adjust seasonings as needed. Set aside.
• Place the cooled macaroni in a large bowl and pour in 3/4 of the dressing. Toss and add more dressing if you'd like. (The dressing will seem a little thin, but it will thicken up as the salad chills.)
• Stir in the roasted red peppers (or pimentos), olives, pickles, and green onions. Add more of any ingredient if you'd like more stuff going on! At the end, splash in a little more pickle juice and stir.
• Chill for at least 2 hours before serving. Sprinkle with sliced green onions to serve!

MACARONI PASTA

Steps:

• Cook the macaroni in a large saucepan of boiling salted water for 8-10 minutes; drain well and set aside.
• Melt the butter over a medium heat in a saucepan slightly larger than that used for the macaroni. Add the flour and stir to form a roux, cooking for a few minutes.
• Gradually whisk in the milk, a little at a time. Cook for 10-15 minutes to a thickened and smooth sauce.
• Meanwhile, preheat the grill to hot.
• Remove the sauce from the hob, add 175g/6oz of the cheese and stir until the cheese is well combined and melted.
• Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.
• Sprinkle over the remaining cheddar and the parmesan and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straightaway.