Artisanal Macaroni And Cheese Recipes

ARTISANAL MACARONI AND CHEESE

Artisanal Macaroni and Cheese image

A recipe from Artisanal Brasserie and Wine Bar in Bellvue WA, as adapted by Tracy Schneider at Al Dente. http://bit.ly/5ipdFR Artisanal is gussying this up more by sweating onions, bacon and escarole in olive oil, and adding them to the pasta and cheese sauce. Serves 6-8 as an appetizer, 4 as a main course.

Provided by DrGaellon

Categories Penne

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

5 1/2 tablespoons butter
3/4 cup panko breadcrumbs or 3/4 cup plain breadcrumbs
1/2 cup grated parmigiano-reggiano cheese, divided
1/4 cup all-purpose flour, plus
2 tablespoons all-purpose flour
3 1/2 cups whole milk
1/4 teaspoon ground nutmeg
kosher salt
fresh ground black pepper
1 1/2 cups grated gruyere cheese
1 1/2 cups grated imported swiss cheese (Comte is best)
1 1/2 cups grated Fontina cheese (Italian Fontina, not Danish)
3/4 lb penne pasta

Steps:

Preheat the oven to 350°. Meanwhile, bring 2 qts water to a boil in a 3 qt pot.
In a small pan, melt 2 1/2 tbsp butter. Add the panko and half the Parmigiano. Toss well to coat and set aside.
Melt the remaining butter in a medium saucepan. Add the flour and whisk constantly for 5 minutes; do not allow it to brown. Still whisking, add the milk and nutmeg. Cook another 5 minutes. Add the remaining Parmigiano, all of the Gruyere, 1 cup of Comte and 1 cup of Fontina. Continue whisking until the cheese is fully melted and incorporated. Pour the cheese sauce into a large bowl.
Add 1 tbsp salt to the boiling water, along with the pasta. Cook until al dente, about 8 minutes. Drain well in a colander, then add the pasta to the cheese sauce. Season with salt and pepper to taste.
Pour cheesy pasta into a 10x12" baking dish. Top with remaining Comte and Fontina, then sprinkle buttered bread crumbs over the top. Bake 30 minutes until golden brown and bubbly.

Nutrition Facts : Calories 1216.3, Fat 65.5, SaturatedFat 38.9, Cholesterol 199.3, Sodium 1056.3, Carbohydrate 104.2, Fiber 10.7, Sugar 13.9, Protein 54.5

OLD-FASHIONED MACARONI AND CHEESE

Old-Fashioned Macaroni and Cheese image

Bring back the taste of days gone by with this ooey-gooey mac-and-cheese classic. A little ground mustard and hot pepper sauce give it just the right spice. -James Backman, Centralia, Washington

Provided by Taste of Home

Categories Dinner Side Dishes

Time 1h

Yield 16 servings.

Number Of Ingredients 9

Ingredients

3-1/2 cups uncooked elbow macaroni (about 12 ounces)
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon ground mustard
1/2 teaspoon pepper
Few dashes hot pepper sauce
3-1/2 cups whole milk
5 cups shredded cheddar cheese, divided

Steps:

Cook macaroni in boiling water until almost tender; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt, mustard, pepper and pepper sauce until smooth. Cook for 1 minute or until bubbly. Stir in the macaroni, milk and 4 cups cheese. , Transfer to an ungreased 13x9-in. baking dish. Cover and bake at 350° for 45-50 minutes or until bubbly. Uncover; sprinkle with the remaining cheese. Let stand for 5 minutes before serving.

Nutrition Facts :

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