Pea Mac Cheese Food

TRUFFLE, PEA AND CHIVE MAC & CHEESE

Steps:

• Bring a large pot of water to a boil and season liberally with kosher salt. Add the campanelle and cook according to the package directions. Drain the campanelle and spread onto a sheet tray. Drizzle with some olive oil and toss to combine to prevent the pasta from sticking. Set aside.
• Heat the 1/4 cup of olive oil and 1 tablespoon of butter over medium heat in a small saute pan. Add the smashed garlic and thyme and swirl the pan to infuse the oil with the garlic flavor. Add the panko and toss to combine, making sure the breadcrumbs are completely coated in the olive oil. Cook, stirring occasionally, until the breadcrumbs are golden brown, about 3 to 4 minutes. Remove the breadcrumbs onto a plate lined with a paper towel and discard the smashed garlic and thyme. Set aside.
• Melt the remaining stick of butter over medium-high heat in a large, high-sided saute pan. Add the shallots and cook until translucent, 3 to 4 minutes. Add the minced garlic and cook for another minute until fragrant. Add the flour and stir with a spatula to create a roux. Cook, stirring constantly, for 1 to 2 minutes to cook out the raw flour taste. Add the nutmeg and stir for a few seconds to toast the nutmeg and release the fragrance. Add 2 cups of the milk and whisk to combine until smooth. Cook, whisking frequently, for 1 to 2 minutes. Whisk in another 2 cups of the milk and bring to a gentle boil, making sure the mixture does not come to a full boil. Reduce the heat and cook on a very low simmer, whisking frequently, until the sauce is slightly thickened, 5 minutes. Add the Cheddar, whisk to combine until melted and season to taste with kosher salt. Cook over low heat for 5 minutes, stirring frequently, then turn off the heat. Fold in the frozen peas, cooked campanelle and the remaining 3 tablespoons of milk.
• Plate the mac and cheese and garnish with freshly grated black truffle and the sliced chives.

PEA MAC & CHEESE

Steps:

• Heat 1 tablespoon of olive of in a medium pan. Add the onion and cook until translucent. Add the garlic and peas and saute for another minute of two. Don't over do it or your peas will turn brown.
• Place the cooked pea mixture in a food processor, add lemon juice, zest, salt, pepper and remaining olive oil. Pulse until the peas have been pureed. Set aside.
• Cook you mac and cheese as directed on the box. Once finished. Add in the pea mixture and stir together.
• Garnish with you favorite hot sauce (I like habanero with a vinegar base) if desired.

PROSCIUTTO PEA AND GOUDA MAC & CHEESE

Steps:

• Cook macaroni according to package directions.
• Bring a sauce pot to medium low heat with olive oil. Add onions and cook for about 3-4 minutes until softened. Raise the heat to medium and add the flour. Whisk together until the roux starts to become light brown. Whisk in the milk, stock, salt, and pepper. Raise heat higher and bring to a boil. Reduce heat to a simmer and cook for about 5 minutes to allow the sauce to thicken.
• Add nutmeg, mustard and cheeses. Whisk vigorously to avoid lumping. Once the cheese is melted, remove from heat.
• Mix together macaroni, cheese sauce, peas, and proscuitto in a large bowl. Test for seasoning -- add additional salt and pepper if desired.
• Pour into a casserole dish. Top with Panko Bread crumbs.
• Bake in a 350 degree oven for about 15-20 minutes -- just long enough for flavors to blend, bubble and top to get crispy.
• Enjoy!

MAC AND CHEESE AND PEAS

Steps:

• Bring a large pot of water to a boil. Season generously with salt. Cook the pasta according to the package directions. When you have 1 minute of cook time left, pour in the frozen peas. Drain and set aside.
• Melt the butter in a large high-sided 10-inch saute pan over medium heat. Stir in the flour and cook until golden brown, about 2 minutes. Slowly whisk in the milk. Reduce to low heat, bring to a simmer and cook until it becomes a thin gravy, about 5 minutes. Add the cream cheese and break up until smooth. Add the white pepper and ground mustard. Remove from the heat, add the bourbon if using and whisk to combine until fully incorporated. Stir in the Cheddar and American cheeses and cook until all the cheese is melted, 2 to 4 minutes. Taste and add salt as needed.
• Add the cooked pasta and peas to the cheese sauce and stir to thoroughly combine. Taste again and salt and pepper as needed before serving.

BACON AND PEA MAC 'N' CHEESE

Steps:

• Preheat the oven to 375 degrees F. Butter a 2-quart baking dish or eight 12-ounce ramekins.
• For the bechamel: Heat a medium saucepan over medium heat. Add the bacon and cook, stirring often, until just crisp, about 5 minutes.
• Meanwhile, combine the 3 1/2 cups milk, the parsley, peppercorns, crushed red pepper, bay leaf and nutmeg in another medium saucepan. Bring to a simmer over medium heat, then remove from the heat and keep warm.
• When the bacon is crisp, remove it with a slotted spoon and drain on a paper towel-lined plate, leaving 6 tablespoons of the bacon fat in the saucepan. If you have less than 6 tablespoons, make up the difference with the butter and heat over medium heat until melted. Add the flour and cook, stirring, until the mixture is doughy and smells a bit nutty, about 1 minute.
• Strain in the warm milk about a half cup at a time into the flour mixture and cook, whisking to incorporate after each addition. The bechamel should be smooth and velvety. If it's chunky or too thick, whisk in some more milk.
• For the mac 'n' cheese: Remove the bechamel from the heat and add all of the cheeses; whisk to combine. Fold in half of the bacon. Next, fold in the macaroni, then the peas. Transfer to the prepared baking dish or ramekins. If using ramekins, place them on a rimmed baking sheet.
• Combine the breadcrumbs with the remaining bacon pieces, the melted butter and a pinch each of salt and black pepper in a small bowl. Sprinkle over the mac 'n' cheese and bake until the sauce is bubbly and the crust is browned on top, 30 to 45 minutes (depending on the baking vessel).
• Let rest for 10 minutes then serve.

EASY MAC 'N CHEESE WITH BACON AND PEAS

Steps:

• Heat oven to 375°F.
• Prepare Dinner as directed on package. Stir in peas.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with bacon.
• Bake 15 min. or until heated through.

HAM AND PEAS MAC AND CHEESE

Steps:

• Cook macaroni according to package directions; drain.
• In a large pot, melt the butter and saute the onions for about 5 minutes.
• Stir in the flour until well blended. Cook and stir for 2 minutes.
• Add the milk; stir well.
• Add in the cheeses, mustard, paprika, garlic powder, salt and pepper.
• Continue to cook and stir until smooth, hot and thickened.
• Stir in the ham, peas and cooked/drained macaroni.
• Stir well until heated through.
• Serve.

SWEETIE PIE'S MAC AND CHEESE

Steps:

• Preheat oven to 350°C.
• Put pasta in 9 by 13 dish and set aside.
• Mix milks and eggs well.
• Add the butter, sour cream and colby, Montery jack, sharp cheddar and velveeta cheeses to the pasta.
• Pour milk and egg mixture over the pasta.
• Season with salt , pepper, sugar and toss.
• Sprinkle with remaining cups of American or Cheddar cheese.
• Bake for 30 to 45 minutes or untill top is lightly browned.