Austinmacncheeserachaelray Recipes

MAC AND CHEESE LORRAINE

Steps:

• Heat water for pasta, salt water and cook pasta to al dente.
• While pasta water comes to boil, heat extra-virgin olive oil, 1 turn of the pan, in a deep skillet over medium-high heat. When oil is hot, add bacon and crisp, 5 to 6 minutes. Remove with a slotted spoon and drain on paper towels. Add onions and cook 10 minutes until soft and beginning to caramelize. Add wine and cook out, 1 minute.
• While onions cook, heat a sauce pot over medium heat. Add butter, melt and whisk in flour. Cook 1 minute then whisk in stock and milk and bring to a bubble. Thicken a few minutes then season with salt and pepper. Melt in cheese stirring it in a figure-8 motion with a wooden spoon. Add nutmeg and mustard and adjust salt and pepper.
• Drain pasta, toss with onions and stir in cheese sauce to coat. Top with crispy bacon and serve.

RACHAEL RAY'S MAC AND CHEESE LORRAINE

Steps:

• Heat water for pasta, salt water and cook pasta to al dente.
• While pasta water comes to boil, heat extra-virgin olive oil, 1 turn of the pan, in a deep skillet over medium-high heat. When oil is hot, add bacon and crisp, 5 to 6 minutes. Remove with a slotted spoon and drain on paper towels. Add onions and cook 10 minutes until soft and beginning to caramelize. Add wine and cook out, 1 minute.
• While onions cook, heat a sauce pot over medium heat. Add butter, melt and whisk in flour. Cook 1 minute then whisk in stock and milk and bring to a bubble. Thicken a few minutes then season with salt and pepper. Melt in cheese stirring it in a figure-8 motion with a wooden spoon. Add nutmeg and mustard and adjust salt and pepper.
• Drain pasta, toss with onions and stir in cheese sauce to coat. Top with crispy bacon and serve.

AUSTIN MAC N CHEESE (RACHAEL RAY)

Steps:

• Husk and rinse tomatillos, cut in half. Put in food processor and pulse until chopped.
• Peel onion, halve and add to food processor, chop.
• Clean and seed jalapenos and add to food processor, chop.
• Add this mixture to a medium saucepan, add cumin and garlic.
• Season with salt. Simmer mixture over low heat for 10 minutes.
• Add the juice of one lime.
• Add finely chopped cilantro.
• Cook macaroni to al dente. Drain, return to hot pot.
• In another saucepan, melt butter.
• Over medium heat, whisk in flour for one minute.
• Whisk in milk and broth. Season with salt and pepper.
• Bring to a simmer and cook until thickened.
• Add swiss and monterrey jack cheeses. Stir until melted.
• Preheat the broiler.
• Add the cheese sauce to the pasta and toss to coat.
• In a 9 x 13 baking dish, add half the pasta.
• Add the green tomatillo mixture.
• Top with the other half of pasta.
• Sprinkle with crushed tostada chips and pepperjack cheese.
• Broil until browned --keep a very close eye on this.
• Serve with sour cream if desired.
• Garnish with chopped red pepper or green onions.