CREAMY MACARONI AND CHEESE
Serve this creamy macaroni and cheese recipe, adapted from "Martha Stewart's Cooking School," as an easy and hearty meal-a perfect family dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 17
Steps:
- Heat oven and boil pasta: Heat oven to 375 degrees. Bring a large pot of water to a boil, then add salt generously and cook pasta 2 to 3 minutes less than manufacturer's instructions (the outside should be cooked but the inside underdone. Transfer to a colander, rinse under cold running water, and drain well.
- Meanwhile, make bread crumbs: Tear bread into large pieces and pulse a few times in a food processor to form very large crumbs. Transfer to a bowl, and add melted butter. Toss evenly to coat.
- Prepare baking dishes: Butter eight 6-ounce shallow baking dishes or one 1 1/2-quart baking dish.
- Make cheese sauce: Melt butter in a 4-quart pot over medium heat, add onion, and cook, stirring occasionally, until translucent, about 5 minutes. Whisk in flour and cook, stirring with a wooden spoon, until bubbling but not browning, about 45 seconds. Add milk and whisk to combine. Bring to a simmer, stirring with a wooden spoon (scrape across the bottom and around edge of pot to prevent scorching), until thickened, about 4 minutes. Add fontina, 2/3 cup grated Gruyere, 1 2/3 cups grated cheddar, and 1/2 cup Parmigianno-Reggiano, stirring until completely melted and sauce is smooth. Season with salt and pepper, add cayenne and nutmeg, and stir to combine.
- Assemble and add cheese topping: Add pasta to sauce and stir to thoroughly combine. Pour into prepared baking dishes and sprinkle evenly with the reserved cheeses, followed by the bread crumbs. If using, top with roasted tomato slices and thyme.
- Bake: Place dishes on a parchment-lined baking sheet and bake until bubbling and cheese is golden brown, 25 to 30 minutes. Let cool 5 minutes before serving.
MACARONI AND CHEESE
When it comes to comfort food, nothing tops mac 'n' cheese, especially Martha's easy-to-make version.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Serves 12
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
- In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
- While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
- Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
- Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
- Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.
3-CHEESE SLOW COOKER MACARONI AND CHEESE
Provided by Food Network
Time 4h10m
Yield 15 servings
Number Of Ingredients 13
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.
SLOW COOKER MACARONI AND CHEESE
Provided by Trisha Yearwood
Categories main-dish
Time 3h25m
Yield 12 servings
Number Of Ingredients 10
Steps:
- In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.
MACARONI AND THREE CHEESES
This luxurious macaroni and cheese keeps unbaked in the refrigerator for up to a day; in the oven, it turns piping hot and creamy inside, and golden brown on top in less than an hour. Substitute your favorite melting cheeses (mozzarella, Monterey Jack, and fontina are great options), or vary the proportions of the ones listed here.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 45m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 584 g, Fat 28 g, Fiber 2 g, Protein 24 g
THREE-CHEESE MACARONI
This homemade version of the noodle favorite will make you forget about the boxed orange variety. A sauce made with three kinds of cheeses and a crunchy breadcrumb topping really separate this mac and cheese from its store-bought counterparts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Butter 10 mini (1 cup) pie plates or a 9-by-13-inch baking dish. Melt 2 tablespoons butter in a small saucepan over medium heat. Add breadcrumbs, and toast, stirring occasionally, until golden brown, about 5 minutes.
- Warm milk in a medium saucepan over medium heat. Meanwhile, melt remaining 6 tablespoons butter in a large high-sided skillet over medium heat. Cook until butter is bubbling. Add flour. Cook, stirring, for 1 minute.
- Gradually pour warm milk into butter mixture, whisking constantly. Cook, whisking constantly, until mixture bubbles and thickens, about 5 minutes. Remove from heat, and stir in 3 cups cheddar, 1 cup Gruyere, 1 cup fontina, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, paprika, and cayenne pepper.
- Bring a large pot of water to a boil. Cook pasta until al dente. Drain, and transfer pasta to cheese sauce. Stir to coat. Divide mixture among mini pie plates or transfer to baking dish. Scatter remaining cup cheddar, 1/2 cup Gruyere, and 1/2 cup fontina over top, and sprinkle with toasted breadcrumbs. Bake until cheese is melted and pasta is warmed through, about 15 minutes. Transfer to a wire rack, and let cool for 5 minutes before serving.
SLOW COOKER MAC 'N' CHEESE
There's no need to make a white sauce with this easy recipe. Just tip the ingredients into your slow cooker for a velvety smooth veggie pasta dish
Provided by Anna Glover
Categories Dinner, Main course, Pasta
Time 1h45m
Number Of Ingredients 6
Steps:
- Pour boiling water over the pasta and drain, then put everything in a slow cooker and stir well. Season, cover and cook on low for 1 hr. Stir again, put the lid back on and cook for another 30 mins until the pasta is cooked and the sauce has reduced enough to coat the macaroni.
- Leave the lid off and reduce for the last 10 mins if you need to, or add a splash more milk - this will depend on the size of your slow cooker and the brand. Serve with extra cheese.
Nutrition Facts : Calories 666 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium
MARTHA STEWART'S MACARONI AND CHEESE
Make and share this Martha Stewart's Macaroni and Cheese recipe from Food.com.
Provided by MrsPres
Categories Cheese
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta in a large pot of boiling water 1 to 2 minutes less than package instructions. Drain, rinse with cool water, and return to pot.
- Meanwhile, heat 4 T. butter in a medium saucepan over medium-high heat. Add flour; cook, whisking, 1 minute. Add milk, cayenne pepper, nutmeg, and 2 t. salt; bring to a simmer. Cook, whisking, until mixture is thick enough to coat the back of a spoon, 2 to 3 minutes. Whisk in cheeses until smooth. Pour over pasta; toss to coat. Divide among baking dishes.
- Melt remaining 2 T. butter; toss with breadcrumbs. Sprinkle over pasta. (Cover tightly with plastic wrap; freeze up to 3 months.).
- Preheat oven to 375. Place frozendishes on a baking sheet; remove plastic. Cover with foil. Bake until bubbling, 60-70 minutes for large dishes, 40-50 minutes for small. Remove foil; continue baking until golden, 5 to 10 minutes more.
PERFECT MACARONI AND CHEESE FROM MARTHA STEWART
Easy to make, flavorful. Makes 12 servings, Perfect for those "dish to pass" occasions. Taken From Macaroni & Cheese: 52 Recipes From Simple to Sublime. I use a 3 quart oblong glass dish for this casserole.
Provided by Mary C.
Categories Macaroni And Cheese
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees.
- Butter 3 quart casserole dish and set aside.
- Place bread pieces in medium bowl.
- In a small saucepan over medium heat, melt 2 tablespoons butter,.
- Pour butter into the bowl with bread and toss.
- Set breadcrumbs aside.
- In a medium saucepan set over medium heat, heat milk.
- Melt remaining 6 tablespoons butter in a high-sided skilled over medium heat.
- When butter bubbles, add flour.
- Cook, stirring, 1 minute.
- Slowly pour hot milk into flour-butter mixture while whisking.
- Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
- Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 102 cups Gruyere or 1 cup pecorino Romano.
- Set cheese sauce aside.
- Fill a large saucepan with water,. Bring to a boil. Add macaroni: cook 2 to 3 minutes less than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stire macaroni into the reserved cheese sauce.
- Just about now, your kitchen smells wonderful and everyone wants to know "When do we eat?".
- Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.
MARTHA STEWART'S MACARONI AND CHEESE
Make and share this Martha Stewart's MACARONI and CHEESE recipe from Food.com.
Provided by hotquilts
Categories High In...
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- 1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
- 2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
- 3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.
- 4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
- 5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.
Nutrition Facts : Calories 1156.1, Fat 65.4, SaturatedFat 39.9, Cholesterol 200.6, Sodium 1666.7, Carbohydrate 89.1, Fiber 3.4, Sugar 3.7, Protein 52.2
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