THE BEST BAKED MAC AND CHEESE
A blend of three cheeses delivers a punch of flavor in this creamy mac and cheese. Toasted breadcrumbs give a crunchy texture contrast.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just slightly softened, about 6 minutes. Reserve 1 cup pasta cooking water, then drain the pasta and rinse under cold water.
- Meanwhile, remove the crusts from the bread and cut into 1-inch cubes. Pulse in the food processor until the bread breaks into bean-sized pieces.
- Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the breadcrumbs and cook, stirring, until toasted, 5 to 10 minutes. Remove from the heat and season with salt and pepper.
- Melt 4 tablespoons of the butter in a large saucepan over medium heat. Whisk in the flour, mustard powder and cayenne. Cook, whisking constantly, until smooth and slightly golden, about 2 minutes. Whisk in the milk and cook, whisking occasionally, until the sauce begins to boil and thicken, about 7 minutes, then remove from heat. Stir in the fontina, Gruyere and all but 1 1/2 cups of the Cheddar until fully melted. Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Season with salt and pepper.
- Melt the remaining 1 tablespoon butter in a small bowl in the microwave. Brush a 9-by-13-inch glass or ceramic baking dish with the melted butter. Spread the pasta mixture in the prepared dish. Sprinkle the remaining Cheddar evenly over the pasta, then scatter the toasted breadcrumbs on top. Bake until heated through and just bubbling, about 25 minutes. Let rest for 10 minutes before serving.
MEATLOAF WITH COLLARD GREENS AND MAC AND CHEESE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 8h
Yield 6 servings
Number Of Ingredients 49
Steps:
- For the meatloaf: Preheat the oven to 375 degrees F.
- Combine the ground beef, milk, onion, garlic, Heinz 57, breadcrumbs, parsley, salt and pepper in a bowl. Mix well.
- Form the ground beef mixture into a loaf and place in a baking dish. Bake until the meatloaf reaches an internal temperature of 150 degrees F, 45 to 60 minutes, basting with the pan drippings every 15 minutes. Brush the meatloaf with the BBQ sauce 15 minutes before it's done cooking.
- Remove the meatloaf from the oven and allow it to rest for 15 minutes, then cut into six portions and hold for plating.
- For the ham hock broth:
- Fill a 6-quart pot with 1 gallon cold water. Add the ham hocks. Bring the water to a boil over high heat, then reduce to a simmer. Allow the broth to simmer for 3 hours. Add the onions, carrots, celery and corn cobs, and simmer for 1 hour more. Strain the broth through a fine-mesh sieve (the final quantity should be between 2 and 3 quarts). Remove the ham hocks and pick the meat for use in the collard greens.
- For the collard greens: Melt the butter in a large pot. Add the onions and garlic, and saute for 3 to 4 minutes to sweat the onions. Add the chile flakes and saute 1 minute. Add the collard greens and ham hock meat, stirring to wilt the collards. Add the cider vinegar, apple juice and 8 cups of the ham hock broth, and bring to a simmer. Cover the pot and simmer until the greens are tender, 1 hour. Season with salt and pepper.
- For the mac and cheese: In a saucepot, melt the butter and then whisk in the flour to make a roux. Cook the roux for 2 minutes, then slowly whisk in the milk and bring to a simmer. Cook for 10 to 15 minutes, whisking regularly.
- Add the cream cheese and cheddar, stirring until all the cheese is melted into the sauce.
- Just before plating, heat the chicken stock in a pan and add the cooked pasta. Once the pasta is hot, add the cheese sauce and bring to a boil. Reduce the sauce to a thick consistency that coats the back of the spoon. Stir in the salt and pepper.
- For Plating: Divide the mac and cheese between the six plates. Place a piece of the meatloaf over the top of the mac and cheese. With a slotted spoon, put some of the collard greens next to the meatloaf. Serve.
- Melt the butter in a saucepot. Add the onions and garlic, and saute until the onions are translucent. Add the chili powder, smoked paprika, dry mustard, garlic powder, onion powder and cayenne. Cook for 2 to 3 minutes to toast the spices. Add the brown sugar and molasses; stir until the sugar is dissolved.
- Add the ketchup, Dijon mustard, Worcestershire sauce and cider vinegar, and bring to a simmer. Cook the sauce for 30 to 45 minutes and then puree with an immersion blender. Season with salt and pepper. Yield: 1 gallon
EASY RESTAURANT-STYLE MACARONI AND CHEESE
This makes 2-3 servings but can easily be doubled, and is so simple to make! You can even mix the cottage cheese into the mac and cheese mixture if desired instead of topping it.
Provided by Kittencalrecipezazz
Categories Cheese
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Cook the pasta in a large pot of boiling salted water until just firm-tender; drain but do not rinse.
- Place the cooked pasta in a large bowl.
- Add in the Velveeta, shredded old cheddar cheese and whipping cream (use more whipping cream if desired for a creamier texture) mix to combine, then season with salt to taste and pepper if using.
- Place in serving bowls, then top with desired amount of creamed cottage cheese.
Nutrition Facts : Calories 757.3, Fat 38.9, SaturatedFat 24.5, Cholesterol 132.7, Sodium 1476.6, Carbohydrate 68.1, Fiber 2.5, Sugar 8.4, Protein 32.6
RESTAURANT STYLE MAC AND CHEESE
Excellent restaurant-style macaroni with cheese that knocked me away!
Provided by sal
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Return drained pasta to the pot. Mix in processed cheese, Cheddar cheese, and cream. Stir until cheeses melt. Sprinkle with salt.
Nutrition Facts : Calories 376.4 calories, Carbohydrate 34 g, Cholesterol 58.6 mg, Fat 18.9 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 11.1 g, Sodium 622.8 mg, Sugar 3.8 g
COPELAND'S RESTAURANT MACARONI AND CHEESE
Make and share this Copeland's Restaurant Macaroni and Cheese recipe from Food.com.
Provided by Smilyn
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Prepare macaroni.
- In large saucepan, melt 4 tablespoons butter.
- Whisk in the flour; cook over medium heat, whisking constantly, 2 minutes.
- Gradually whisk in milk.
- Bring to a boil over medium high heat.
- Reduce heat; simmer 10 minutes, stirring occasionally, until slightly thickened.
- Preheat broiler.
- Grease shallow 2 1/2 to 3 quart baking dish.
- Remove sauce from heat; whisk in 2 cups of cheese, salt, mustard, pepper, and hot sauce until smooth.
- Stir into macaroni until noodles are evenly coated.
- Pour into prepared baking dish; sprinkle with remaining cheese, dot with remaining butter, then sprinkle with paprika.
- Broil 2 inches from heat for 5 minutes or until bubbly and browned.
- Garnish with parsley, if desired.
Nutrition Facts : Calories 682.1, Fat 32.5, SaturatedFat 19.9, Cholesterol 97.7, Sodium 776.1, Carbohydrate 69.2, Fiber 2.7, Sugar 2.3, Protein 27.7
CAFETERIA MACARONI AND CHEESE
This is an old-fashioned comfort food recipe.
Provided by Karena
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
- Heat the milk in a small saucepan. Stir in mustard, Worcestershire sauce, salt, and hot sauce. Set aside.
- Stir 1 1/2 tablespoons butter and 3 cups cheese into the drained macaroni. Pour the hot milk mixture over the cheese and macaroni. Transfer to prepared baking dish. Sprinkle remaining 1/2 cup cheddar on top. Combine the bread crumbs with the melted butter, and spread over the top. Sprinkle with paprika.
- Bake in preheated oven for 30 minutes, and then place under the broiler for 1 to 2 minutes.
Nutrition Facts : Calories 543.9 calories, Carbohydrate 39.4 g, Cholesterol 91.9 mg, Fat 31.4 g, Fiber 2.2 g, Protein 25.4 g, SaturatedFat 19.2 g, Sodium 850 mg, Sugar 4.4 g
GREEN CHILE MACARONI & CHEESE - ROARING FORK RESTAURANT
Scottsdale, AZ. Serve as a side dish for steak or as an entree by adding some chopped, cooked chicken.
Provided by swissms
Categories Cheese
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Char whole chile directly over gas flame or in broiler until blackened on all sides. Transfer to paper bag; seal. Let stand 15 minutes. Peel, seed, and coarsely chop chile. Transfer to processor; puree until smooth. Set aside.
- Heat oil in heavy large saucepan over medium-high heat. Add 1/4 cup chopped chile, bell pepper, onion and garlic. Saute until soft, about 4 minutes. Add corn; stir 1 minutes.
- Add cream and chile puree' bring to boil. Add cooked macaroni and grated cheese; stir until cheese melts and mixture is heated through. Season to taste with salt and pepper.
CALIFORNIA MACARONI AND CHEESE
The traditional mac and cheese, If you add any other cheese's ( Pepper Jack, Munster, Gouda ) it's non traditional but oh so good too. Prep time includes the sauteing times
Provided by peachez
Categories Cheese
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees.
- Butter a 9 x 13 baking dish.
- Melt 1/4 cup butter in a large saucepan over medium heat, add onion.
- Saute 3 minutes Stir in flour, stirring for 3 minutes.
- Whisk in milk and half and half, stirring and cooking until slightly thickened about 6 minutes.
- Stir in mustard and Worcestershire sauce.
- Remove from heat.
- Stir in 3 1/2 cups cheese until melted.
- Season with salt, pepper and cayenne to taste.
- Place half of cooked macaroni into baking dish, pour in half of sauce, mixing well Add rest of macaroni, mixing remaining sauce in.
- Top with remaining 1 cup of cheese.
- Bake for approx 20 minutes.
- Melt the remaining 1/4 cup butter in a large skillet over medium heat, add breadcrumbs stirring till lightly toasted.
- Remove dish from oven.
- Sprinkle crumbs on top.
- Broil until crumbs are golden brown about 1 minute or so.
- Remove from oven and serve.
Nutrition Facts : Calories 839, Fat 47.9, SaturatedFat 29.2, Cholesterol 139.6, Sodium 936.8, Carbohydrate 68.8, Fiber 3.2, Sugar 4.9, Protein 33.3
JUNIOR'S MACARONI AND CHEESE PIE
A new twist on this old favourite - it's baked in a pie plate with bread crumbs as a crust, then served up in a slice, just like a pie. Recipe from the famous "Junior's" restaurant in Brooklyn.
Provided by Roxygirl in Colorado
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Butter a 9-inch deep-dish pie plate.
- Sprinkle bottom and sides with the bread crumbs.
- Cook the noodles as directed on box (al dente), adding 1/2 teaspoon salt and the teaspoon oil.
- You will need 5 cups of cooked noodles.
- Meanwhile, melt butter in a large skillet over medium-high heat.
- Add the onion and saute until soft, about 5 minutes.
- Stir in flour and remaining teaspoon of salt, dry mustard, pepper, and nutmeg and cook for about 1 minute.
- Gradually stir in all the milk and continue to cook until the sauce simmers and thickens.
- Add 2 cups of the cheese, the optional food coloring, and stir until completely melted.
- Remove sauce from heat and stir in the noodles.
- Spoon macaroni into the pie plate, mounding high in the centre.
- Top with remaining 1/2 cup of cheese and sprinkle generously with paprika.
- Bake until the pie is golden brown and bubbly, about 25 minutes.
- Let pie stand on wire rack for about 15 minutes to set before cutting.
Nutrition Facts : Calories 557.4, Fat 32.6, SaturatedFat 19.9, Cholesterol 94.2, Sodium 1040.7, Carbohydrate 44.3, Fiber 1.9, Sugar 1.8, Protein 21.7
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