Austinshydeparkbargrillmacandcheese Recipes

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THE BEST BAKED MAC AND CHEESE



The Best Baked Mac and Cheese image

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

Kosher salt and freshly ground black pepper
1 pound elbow macaroni
Half a loaf day-old French bread
1 stick (8 tablespoons) unsalted butter
1/4 cup all-purpose flour
2 teaspoons mustard powder
1/4 teaspoon cayenne
3 cups milk
8 ounces fontina cheese, grated (about 2 cups)
8 ounces Gruyere, grated (about 2 cups)
1 pound sharp yellow Cheddar, grated (about 4 cups)

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.

AUSTIN'S HYDE PARK BAR & GRILL MAC AND CHEESE



Austin's Hyde Park Bar & Grill Mac and Cheese image

Look for the giant fork outside of this popular Austin, Texas restaurant. The food is reliably great. I could choose a meal of the french fries and the mac and cheese, personally.

Provided by Colean

Categories     < 30 Mins

Time 25m

Yield 12 serving(s)

Number Of Ingredients 9

1 1/2 cups heavy cream
5 cups whole milk
1/2 lb cheese, Kraft Deluxe Slices (yellow)
1/2 lb cheese, Kraft Deluxe Slices (white)
1/4 lb cheese, smoked gouda, shredded
1/2 cup vegetable stock
kosher salt
1 lb macaroni, cooked al dente
shredded cheddar cheese, for topping

Steps:

  • Heat cream and milk in a double boiler.
  • Add remaining ingredients, except macaroni.
  • Heat until cheese is fully melted.
  • Salt to taste.
  • Fold mixture into macaroni and chill in shallow dishes (or a baking dish). Mixture might seem thin, but it will thicken as it cools.
  • Serving instructions: Preheat oven to 350 degrees. Heat desired amount of mac and cheese in microwave. Top with shredded Cheddar cheese.Heat in ove until cheese on top is melted.

Nutrition Facts : Calories 462.3, Fat 26.5, SaturatedFat 16.1, Cholesterol 81.2, Sodium 514.5, Carbohydrate 38, Fiber 1.2, Sugar 6.2, Protein 18.1

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