Applewhitecheddarandgruyeremacaronicheese Recipes

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HOMEMADE MAC AND CHEESE



Homemade Mac and Cheese image

This is a nice rich mac and cheese. Serve with a salad for a great meatless dinner. Hope you enjoy it.

Provided by Judy

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 50m

Yield 4

Number Of Ingredients 9

8 ounces uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese
½ cup grated Parmesan cheese
3 cups milk
¼ cup butter
2 ½ tablespoons all-purpose flour
2 tablespoons butter
½ cup bread crumbs
1 pinch paprika

Steps:

  • Cook macaroni according to the package directions. Drain.
  • In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
  • Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

Nutrition Facts : Calories 858.2 calories, Carbohydrate 66.7 g, Cholesterol 141.6 mg, Fat 48.7 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 29.9 g, Sodium 879.3 mg, Sugar 10.7 g

APPLE WHITE CHEDDAR AND GRUYERE MACARONI & CHEESE



Apple White Cheddar and Gruyere Macaroni & Cheese image

This is the 2006 winning recipe for Tillamook Macaroni & Cheese Cook-Off by Tim Hutchinson of Seattle, WA. It is absolutely delicious!

Provided by Grace Lynn

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 16

6 slices French bread
6 tablespoons unsalted butter
2 cups milk
1 1/4 cups heavy cream
3/4 cup apple cider
6 tablespoons flour
2 tablespoons salt
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon nutmeg
1/4 teaspoon cayenne pepper
1 tablespoon Dijon mustard
3 1/2 cups tillamook vintage white cheddar cheese (I couldn't find Tillamook so I used Boars Head)
1 cup gruyere cheese (I used Boars Head)
4 cups medium pasta shells
3 -4 quarts water for pasta

Steps:

  • Heat oven to 375 degrees. Butter a 13 by 9 inch or 3 quart casserole dish. Remove crust from bread, cut into 1/2 inch cubes, and place in bowls. Melt 2 tablespoons butter over medium heat. Pour melted butter over bread and toss to coat. Put bread cubes into a food processor and process until fine crumbs form. Set bread crumbs aside.
  • In a medium saucepan over medium heat, heat milk, cream and apple cider until hot.
  • While milk mixture is heating, melt remaining 4 tablespoons butter in a large high-sided skillet over medium heat. When butter is melted and bubbling, add flour. Cook stirring for 1 minute.
  • Pour hot milk mixture slowly into skillet with flour-butter mixture whisking constantly. Continue cooking and whisking over medium heat until sauce bubbles and becomes thick.
  • Remove from heat and stir in 1/2 teaspoon salt, pepper, nutmeg, cayenne pepper, mustard, 2 1/2 cups cheddar and 1/2 cup gruyere. Combine and set aside.
  • Fill a large saucepan with 3 to 4 quarts of water add remaining 2 tablespoons salt and bring to boil. Add pasta and cook slightly less than what the package calls for. Pasta should be slightly underdone. Pour pasta into colander and rinse under cold water draining well.
  • Stir pasta into cheese sauce and transfer to prepared casserole dish. Sprinkle remaining 1 1/2 cups cheese over pasta and spread bread crumbs on top to cover. Bake for about 30 minutes or until golden brown on top.

Nutrition Facts : Calories 1360.4, Fat 52.5, SaturatedFat 31, Cholesterol 157.9, Sodium 2661.2, Carbohydrate 169.8, Fiber 7.5, Sugar 3.8, Protein 49.9

APPLE WHITE CHEDDAR AND GRUYERE MAC AND CHEESE RECIPE



Apple White Cheddar and Gruyere Mac and Cheese Recipe image

Provided by briarrose413

Number Of Ingredients 15

6 slices French bread
6 tbsp. Tillamook® Unsalted Butter
2 cups milk
1 1/4 cups heavy cream
3/4 cups apple cider
6 tbsp. flour
2 tbsp. plus 1/2 teaspoon salt
1/4 tsp. ground black pepper
1/4 tsp. nutmeg
1/4 tsp. cayenne pepper
1 tbsp. Dijon mustard
3 1/2 cups Tillamook® Vintage White Cheddar Cheese
1 cup Gruyere cheese
4 cups medium shell pasta
3-4 quarts water for pasta

Steps:

  • Heat oven to 375°. Butter a 13x9 inch dish. Remove crust from bread, cut into 1/2 inch cubes, and place in bowl. Melt 2 tablespoons butter over medium heat. Pour melted butter over bread and toss to coat. Put bread cubes into a food processor and process until fine crumbs form. Set bread crumbs aside. In a medium saucepan over medium heat, heat milk, cream and apple cider until hot. While milk mixture is heating, melt remaining 4 tablespoons butter in a large high-sided skillet over medium heat. When butter is melted and bubbling, add flour. Cook stirring for 1 minute. Pour hot milk mixture slowly into skillet with flour-butter mixture whisking constantly. Continue cooking and whisking over medium heat until sauce bubbles and becomes thick. Remove from heat and stir in 1/2 teaspoon salt, pepper, nutmeg, cayenne pepper, mustard, 2 1/2 cups cheddar and 1/2 cup gruyere. Combine and set aside. Fill a large saucepan with 3 to 4 quarts of water add remaining 2 tablespoons salt and bring to boil. Add pasta and cook slightly less than what the package calls for. Pasta should be slightly underdone. Pour pasta into colander and rinse under cold water draining well. Stir pasta into cheese sauce and transfer to prepared casserole dish. Sprinkle remaining 1 1/2 cups cheese over pasta and spread bread crumbs on top to cover. Bake for about 30 minutes or until golden brown on top.

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