PARMESAN MACARONI AND CHEESE
Make and share this Parmesan Macaroni and Cheese recipe from Food.com.
Provided by EveryoneLovesaSprin
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat Smart Balance butter spread in pan over medium heat until melted. Add flour all at once, whisking until smooth. Cook, stirring occasionally, over medium heat until flour mixture is cooked, about 3 minutes.
- Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture begins to thicken, at least 5 minutes. Stir in salt and Tabasco.
- Add parmesan and mozzarella to sauce, reserving a little of both to sprinkle on top later. Stir until cheese is melted.
- Meanwhile, cook Dreamfields pasta according to directions on box and drain.
- Layer cheese sauce and macaroni in oven safe casserole dish. Sprinkle reserved parmesan and mozzarella on top of macaroni and top with S&P as desired. Bake at 350 for 30 minutes or until cheese is bubbly and brown.
- Suggestions: if you like a spicy version of macaroni and cheese, add 1 tsp of chili powder and extra dashes of Tabasco to white sauce as it is cooking.
Nutrition Facts : Calories 345.5, Fat 13, SaturatedFat 6.9, Cholesterol 33.9, Sodium 786.3, Carbohydrate 35.5, Fiber 1.5, Sugar 7.8, Protein 21
MACARONI AND CHEESE IN PARMESAN CUPS
Provided by Food Network
Time 1h10m
Yield 20 servings
Number Of Ingredients 15
Steps:
- To make the Parmesan Cups: Put a small nonstick pan on stove over medium heat. Lay tart molds upside down on flat surface. Place 1 tablespoon of cheese in a small pile about the size of a quarter in the pan. Cook until cheese melts and starts to bubble. Flip the cheese and continue cooking until golden brown. Drape cheese over tart mold and press down with another tart mold to form cup shape. Let cool. Remove from molds and trim off excess cheese after cheese has cooled.
- To make Macaroni and Cheese: Put the onion, herbs, garlic and cream in a heavy saucepan and bring to a boil, reduce heat and simmer until cream is reduced by half. Strain and put cream back in pan on low heat. Whisk in the cheese. Add cooked macaroni to cheese mixture. Season, to taste, with salt and pepper.
- To assemble: Spoon mixture into each Parmesan cup and garnish with chopped parsley.
PANCETTA, GRUYERE, PARMESAN AND FONTINA MAC & CHEESE
Provided by Anne Burrell
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil and season generously with kosher salt. Add the shells and cook 2 minutes less than the package directions. You want the pasta to be al dente. Drain, then set aside.
- Preheat the oven to 400 degrees F.
- Add the olive oil and pancetta into a large heavy-bottomed pot and turn on the heat to low. Cook the pancetta to slowly render the fat, stirring occasionally, until the pancetta is crispy and most of the fat has rendered out, 10 to 12 minutes. Remove the pancetta with a slotted spoon onto a paper towel-lined plate and set aside. Reserve the pancetta fat. Add the onions and a pinch of salt and cook, stirring occasionally, until translucent, 5 minutes. Add the butter and stir to melt. Add the flour and whisk to create a roux with the pancetta fat and butter. Cook for 1 to 2 minutes to cook out the raw flour taste. Add in the milk, Dijon mustard and hot sauce and whisk until smooth. Bring to a boil, then reduce immediately to a gentle simmer and cook for 3 to 4 minutes until slightly thickened. Add the fontina cheese, Gruyere and 1 cup of the Parmesan. Stir to combine with a rubber spatula until the cheese is melted and the sauce is smooth. Add the cooked shells and crispy pancetta and stir to combine. If the mixture is too thick for your liking, you can add a little more milk. Season to taste with kosher salt.
- Transfer the mac and cheese into individual ramekins or a large baking dish. Top evenly with the panko and remaining 2 tablespoons Parmesan and place into the oven until the breadcrumbs are browned, about 5 minutes.
CREAMY PARMESAN BAKED PASTA
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the topping: Preheat the oven to 425 degrees F.
- Mix together the panko, Parmesan and olive oil in a small bowl. Season with the salt and set aside.
- For the pasta: Cook the pasta in boiling salted water for 4 minutes, then reserve 1/4 cup pasta water and drain. Set aside.
- Place a medium braiser over medium heat. Melt the butter and whisk in the flour until smooth. Slowly add the milk, whisking constantly to prevent lumps, then add the cream, whisking. Bring the milk mixture to a simmer, whisking often. Whisk in the provolone and Parmesan until melted and smooth. Season with the salt. Fold in the blanched pasta, reserved pasta water and the broccoli florets. Top with the breadcrumb mixture and bake in the top third of the oven until golden brown and bubbly, about 20 minutes.
MACARONI AND CHEESE
Categories Milk/Cream Pasta Side Bake Vegetarian Kid-Friendly Kwanzaa Cheddar Parmesan Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6 to 8 as entrée or 8 to 10 as a side dish
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. and butter a 3- to 4-quart gratin dish or other shallow baking dish.
- In a heavy saucepan melt 6 tablespoons butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Add mustard, cayenne, and salt and pepper to taste and simmer sauce, whisking occasionally, until thickened, about 2 minutes.
- In a kettle of salted boiling water cook macaroni until just al dente, about 7 minutes, and drain well. In a large bowl stir together macaroni, sauce, Cheddar, and 1 cup Parmesan and transfer to prepared dish.
- In a small bowl stir together bread crumbs and remaining 1/3 cup Parmesan and sprinkle evenly over macaroni. Cut remaining 1 tablespoon butter into bits and scatter over topping.
- Bake macaroni in middle of oven 25 to 30 minutes, or until golden and bubbling.
THREE CHEESE MACARONI
Make and share this Three Cheese Macaroni recipe from Food.com.
Provided by Anna P.
Categories Cheese
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 742.4, Fat 35, SaturatedFat 21.5, Cholesterol 104.8, Sodium 573.6, Carbohydrate 74.1, Fiber 2.8, Sugar 1.8, Protein 31.9
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
SUPREME MACARONI & CHEESE
I found this recipe in a Southern Lady magazine (along with many other good ones), and the magazine is so dilapidated from using the recipe(s) so much, that I figured I should get it down here for future use. This is a favorite family recipe, used at Christmas and other holidays as well for comfort food, and especially warming on a crisp Fall or Winter day.
Provided by CrazyRedHead
Categories Penne
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Lightly grease a 13x9-inch baking dish; set aside.
- In a Dutch oven, combine milk, 1 cup cream, butter, and salt. Bring to a simmer over medium heat. Add pasta; cook for 12 minutes, stirring frequently. Remove from heat; add 1 cup Parmesan cheese, stirring until cheese is melted. (Or, you can simply have already boiled pasta and then add the cooked and drained pasta into the cream mixture, and then stir in the Parmesan cheese. You can also add a cup of shredded cheddar cheese, if you desire). (You can also substitute the pasta for peeled and cut cooked potatoes for a lovely scalloped or au gratin potatoes).
- Spoon pasta mixture into prepared baking dish. (Stir in chunks of cooked ham, if desired). Pour remaining 1 cup cream over pasta. Top with remaining 1 cup Parmesan cheese (and some shredded cheddar cheese, too, if you wish). Evenly sprinkle parsley and paprika over top of cheese. Bake for 20 minutes, or until lightly browned and bubbly.
Nutrition Facts : Calories 557.2, Fat 37.1, SaturatedFat 22.6, Cholesterol 120.9, Sodium 1152, Carbohydrate 42.9, Fiber 5, Sugar 0.2, Protein 15.4
PARMESAN CRUSTED CHEESE AND HAM MACARONI
For this absolute classic, which you can prepare in advance, you could use bacon or prosciutto, just saute in a pan for a few minutes before adding to the pasta. The mascarpone makes the sauce extra creamy and indulgent. An Ainsley Harriot recipe.
Provided by English_Rose
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter in a saucepan. Add the flour and cook for 1 minute, stirring constantly. Slowly pour in the milk, whisking all the time. Add the bay leaf and bring to the boil.
- Reduce the heat and simmer very gently for about 5 mins until smooth and thickened, stirring occasionally.
- Remove from the heat, remove the bay leaf and add the mascarpone, mustard and cheddar. Mix until smooth, then season. Cover the surface of the sauce with plastic wrap to prevent a skin forming.
- Preheat the oven to 400°F.
- Bring a large pan of salted water to the boil. Add the pasta, stir to separate and cook for 1 min less than the time suggested on the packaging. Drain thoroughly and return to the pan.
- Pour the cheese sauce over the cooked pasta and add the ham and parsley. Mix thoroughly and tip into a shallow ovenproof dish.
- Combine the breadcrumbs and parmesan and scatter over the pasta. Bake on the middle shelf of the oven for about 20 mins until the top is golden brown and bubbling.
Nutrition Facts : Calories 934, Fat 41.8, SaturatedFat 25.1, Cholesterol 132.4, Sodium 1157.9, Carbohydrate 95.4, Fiber 3.8, Sugar 10.3, Protein 42.7
PARMESAN MACARONI MIX
'This creamy macaroni and cheese mix is better than the kind you buy at the store,' assures Iola Egle of McCook, Nebraska. 'The sauce is smooth, rich and so yummy!'
Provided by Allrecipes Member
Time 25m
Yield 10
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first six ingredients. Cut in butter until crumbly. Cover and refrigerate for up to 2 months.
- To prepare macaroni: Cook macaroni according to package directions. Meanwhile, combine 1 cup mix, milk, water and salt in a saucepan. Cook and stir until mixture comes to a boil. Cook and stir for 2 minutes or until thick and bubbly. Drain macaroni; stir into sauce until evenly coated.
Nutrition Facts : Calories 319.3 calories, Carbohydrate 30.8 g, Cholesterol 42.5 mg, Fat 14.2 g, Fiber 0.8 g, Protein 17.5 g, SaturatedFat 8.6 g, Sodium 462.9 mg, Sugar 13.8 g
MACARONI AND CHEDDAR/PARMESAN CHEESE
From my Fix-It and Forget-It Big Cookbook by Phyllis Pellman Good attributed to Sherry L. Lapp of Lancaster, PA.
Provided by ElizabethKnicely
Categories Macaroni And Cheese
Time 3h15m
Yield 8 , 8 serving(s)
Number Of Ingredients 9
Steps:
- Spray inside of cooker with nonfat cooking spray. Then, in cooker, combine lightly cooked macaroni, evaporated milk, milk, eggs, 3 cups cheddar cheese, salt, and pepper.
- Top with remaining cheddar and Parmesan cheeses.
- Cover. Cook on low 3 hours.
Nutrition Facts : Calories 404.4, Fat 20.5, SaturatedFat 12.5, Cholesterol 108.3, Sodium 509.4, Carbohydrate 30.2, Fiber 1, Sugar 8, Protein 24.1
PARMESAN MACARONI MIX
'This creamy macaroni and cheese mix is better than the kind you buy at the store,' assures Iola Egle of McCook, Nebraska. 'The sauce is smooth, rich and so yummy!'
Provided by Allrecipes Member
Time 25m
Yield 10
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first six ingredients. Cut in butter until crumbly. Cover and refrigerate for up to 2 months.
- To prepare macaroni: Cook macaroni according to package directions. Meanwhile, combine 1 cup mix, milk, water and salt in a saucepan. Cook and stir until mixture comes to a boil. Cook and stir for 2 minutes or until thick and bubbly. Drain macaroni; stir into sauce until evenly coated.
Nutrition Facts : Calories 319.3 calories, Carbohydrate 30.8 g, Cholesterol 42.5 mg, Fat 14.2 g, Fiber 0.8 g, Protein 17.5 g, SaturatedFat 8.6 g, Sodium 462.9 mg, Sugar 13.8 g
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