SPICY MACARONI AND CHEESE
Provided by Sunny Anderson
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, toss together the pasta with the cheese cubes and pour into the baking dish.
- In a large bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg. Add the sour cream, egg, heavy cream, half-and-half and onions. Pour over the pasta and cover with the shredded Cheddar. Bake uncovered until the top is just beginning to brown, about 35 minutes.
- Meanwhile, cut the bread into crouton-size squares. In a skillet over medium heat, melt the butter, add the bread cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.
SUPER SPICY MAC AND CHEESE
Provided by Ree Drummond : Food Network
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil. Cook the macaroni according to the package instructions. Drain and set aside.
- Heat the butter in a large saucepan over medium heat. Add the crushed red pepper, jalapeno, garlic and onion and cook, stirring, until the veggies have softened, about 5 minutes. Add the milk and heat until starting to bubble around the edges. Add the processed cheese and stir until melted. Add the Monterey Jack and pepper jack cheeses, pepper, kosher salt, seasoned salt and hot sauce to taste. Stir until the cheese is melted. Taste and adjust the seasoning. Add a splash of milk if the sauce seems too thick. Fold in the cooked macaroni and serve.
- Reheating instructions: Preheat the oven to 350 degrees F. Put the mac and cheese in a baking dish, cover with foil and heat until warmed through, about 25 minutes.
SPICY PEPPER JACK MAC AND CHEESE
Spicy Pepper Jack Mac and Cheese. A fun twist on the original made in less than 15 minutes!
Provided by Kelley Simmons
Categories Side Dish
Time 15m
Number Of Ingredients 14
Steps:
- Boil pasta until al-dente.
- Meanwhile add butter to a small saucepan. Heat until melted.
- Stir in flour and whisk constantly for 1-2 minutes.
- Add milk and simmer whisking constantly for another 3-4 minutes until thick.
- Take off of the heat and whisk in cheese until fully melted.
- Stir in tomatoes, jalapeno, Tabasco, cayenne pepper, ground mustard, Worcestershire sauce and garlic powder. Season with salt and pepper to taste.
- Pour cheese sauce over the cooked noodles and toss to combine.
- Serve with a sprinkle of parsley for garnish and serve immediately!
Nutrition Facts : Calories 239 kcal, Carbohydrate 28 g, Protein 10 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 279 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
FOUR CHEESE MAC AND CHEESE WITH PANCETTA
This mac and cheese with pancetta adds decadence to your standard mac and cheese with the addition of gourmet cheeses and pancetta. The creamy nutty Gruyere is beautifully complimented by the sharpness of the Pecorino and depth of the Aged Cheddar. This gooey cheesy pasta is punctuated by garlic, crisp pieces of pancetta, and topped with delicious Parmesan that all adds further layers of flavour to this beautiful dish.
Provided by Anneke Silva
Categories dinner
Time 1h
Number Of Ingredients 13
Steps:
- Preheat your oven to 375 F.
- Dice the garlic and shallot and set aside.
- Grate the Gruyere, Pecorino, and Cheddar is a food processor.
- Add the pancetta and oil to the pan.
- Cook pancetta and oil on medium heat for 10 minutes until the fat starts to render and starts to turn golden.
- Add the diced shallot, garlic, and chili powder and cook for an additional 2 minutes then remove from the heat and set aside.
- Add the butter to the hot pan and melt, 1 1/2 minutes.
- Add the flour and mix, cook 4 minutes until golden brown to form a roux.
- Cook cornetti in a large pot filled with salted water for 3 minutes then drain, it will be very al dente.
- Add milk to the empty pasta pot and warm for 4 minutes.
- Start to slowly add the milk ladle by ladle to the flour and butter roux in the pan and cook for 2 minutes.
- Add the grated cheese and melt, 3 minutes.
- Add the pasta and pancetta and mix.
- Sprinkle the grated Parmesan over the dish.
- Bake for 20 minutes until golden brown.
Nutrition Facts : Calories 874 kcal, Carbohydrate 57 g, Protein 45 g, Fat 52 g, SaturatedFat 28 g, TransFat 1 g, Cholesterol 144 mg, Sodium 898 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
GOURMET MAC & CHEESE
Provided by Jeff Mauro, host of Sandwich King
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Boil pasta in boiling salted water until very al dente?about 3 minutes less than the box instructions (it will finish in the oven).
- Render pancetta in a large oven-safe pan or French braiser over medium heat until still chewy and not quite crispy, about 20 minutes (it will finish crisping in the oven). Remove pancetta and drain all but 1 tablespoon rendered fat. Add butter, melt and then add flour to make roux. Whisk until smooth, then cook until blonde in color, 2 to 3 minutes. Add garlic, Dijon and hot sauce. Whisking vigorously, slowly add milk. Bring to simmer, whisking constantly, then cook, whisking occasionally, about 5 minutes.
- Add fontina, Gruyere, Havarti and blue cheese and season with salt and pepper. Mix in pasta until fully coated. Cover entire top with pancetta and bake until bubbly and gooey, 10 to 15 minutes. Sprinkle with chives and serve immediately.
- Unbaked Gourmet Mac & Cheese can be made ahead of time and stored in the fridge. Bring to room temperature before baking, and add on another 10 minutes in the oven.
WORLD'S BEST MAC AND CHEESE
It's a bold claim, but this mac and cheese from Kurt Beecher Dammeier's "Pure Flavor" cookbook is that good. Three types of cheese-cheddar, Gruyere, and Jack-add plenty of richness, while a touch of chipotle-chile powder imbues the dish with a subtle smoky flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Butter or oil an 8-inch baking dish; set aside.
- Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente, about 2 minutes less than package directions. Drain into a colander and rinse under cold water until cool, then drain again.
- Stir together pasta and cheese sauce until well combined. Pour into prepared baking dish. Sprinkle with cheeses and chile powder. Bake, uncovered, until lightly browned in places, about 20 minutes. Let stand at least 5 minutes before serving.
PAUL'S CRAFTY MAC N CHEESE WITH PANCETTA
Provided by Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Bring a large pot of water to a boil and cook ziti until al dente. Strain and rinse in cool water. In a saute pan over medium-high heat, cook pancetta until it is crispy and the fat has rendered. In the same pan, add all of the cheeses and the cream and whisk until blended. Season with salt and pepper, to taste. Slowly add the cooked ziti to the cheese mixture, stirring gently. Transfer the ziti and cheese mixture to a large baking dish or cast iron skillet. Top off with more cheese and bake for 24 to 30 minutes.
SPICY MACARONI AND CHEESE
Provided by Food Network
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a large heavy saucepan cook the onion, the garlic, the jalapenos, or chipotle in butter over moderately low heat, stirring, until the onion is softened, stir in the flour, and cook the mixture, stirring, for 3 minutes. Add the milk in a stream, whisking constantly, and bring the liquid to a boil. Stir in the tomatoes. Simmer the mixture for 2 minutes. Add salt and pepper, to taste.
- In a kettle of boiling salted water cook the macaroni for 6 to 7 minutes, or until it is barely al dente, drain it well, and in a large bowl combine it with the tomato mixture. Stir in the Monterey Jack and the cheddar and transfer the mixture to a buttered 15 by 10-inch shallow baking dish or 3-quart gratin dish. In a bowl stir together the bread crumbs and the Parmesan, sprinkle the mixture evenly over the macaroni mixture. Bake the macaroni and cheese in the middle of a preheated 375 degree F oven for 20 to 25 minutes or until it is golden and bubbly.
SPICY MACARONI AND CHEESE
From foodnetwork.com. This is the easiest way to make homemade mac and cheese that I've ever come across...in fact I've been altering all other mac and cheese recipes to reflect the method of prep in this recipe. I make this when I've got 15 minutes to throw together a meal (not including cooking time.) It doesn't hurt that this is a REALLY tasty macaroni recipe. Can be served as a side dish, but we're veggies so we usually eat it as the main dish. Hope you enjoy.
Provided by I Cook Therefore I
Categories Cheese
Time 1h
Yield 4 , 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, toss together pasta with the cheese cubes and pour into a greased 2qt oven safe baking dish.
- In a large bowl mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg and sour cream, egg, heavy cream and half-and-half.
- Pour the mixture over the pasta and cover with shredded Cheddar.
- Bake uncovered at 350 degrees until top is just beginning to brown, about 35 minutes.
- Cut the bread into crouton-sized squares. In a skillet over medium heat, melt butter, add cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.
- *Note: to make this even easier I just sprinkle dried breadcrumbs on top of the casserole and then spray it with pam and bake it for ten more minutes -- that trick right there will save you another 5-10 minutes ;).
Nutrition Facts : Calories 1269.2, Fat 92.1, SaturatedFat 56.9, Cholesterol 339.2, Sodium 1563.3, Carbohydrate 55.5, Fiber 2.3, Sugar 3.1, Protein 55.4
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
MAC 'N' CHEESE WITH ROASTED JALAPEñOS AND PANCETTA
This extra creamy mac 'n' cheese has extra umami from crispy pancetta-used in the roux and as a topping-and spicy notes from roasted jalapeños!
Provided by Jaymee Sire
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Add the pasta and cook until slightly less than al dente. Drain the pasta and return it to the pot.
- Meanwhile, heat the milk and half-and-half in a small saucepan until it almost simmers. Keep warm.
- Place the pancetta in a medium skillet over medium heat and cook, stirring frequently, until crispy, 5 to 6 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain, leaving the fat in the skillet.
- Keep about 2 tablespoons of the pancetta fat in the skillet (pour off any extra) and return the skillet to medium heat. Add the flour and whisk to combine. Cook, whisking frequently, 2 minutes. Gradually whisk in the warm milk mixture. Continue cooking, whisking frequently and lowering the heat if necessary so it doesn't scorch on the bottom, until the sauce is simmering and thickened, 5 to 10 minutes.
- Remove the skillet from the heat and stir in the Cheddar, fontina and pecorino. Fold in the cream cheese and continue stirring until the cheeses melt. Taste and season with salt and pepper as needed. Stir in the roasted jalapeños.
- Stir the cheese sauce into the pot with the drained pasta. Transfer to a 2-quart baking dish or individual ovenproof serving dishes (such as ramekins, French onion soup bowls or mini pie pans). Sprinkle with the pancetta and bake until browned on top and bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.
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