CLASSIC BAKED MACARONI AND CHEESE
Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.
Provided by Alison Roman
Categories dinner, lunch, casseroles, pastas, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook pasta in a large pot of salted boiling water until it's barely al dente. (It should be more al dente than your average pasta: It's going to continue to cook in the oven.) Drain and set aside.
- Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
- Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
- Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
- Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
- Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.
Nutrition Facts : @context http, Calories 1076, UnsaturatedFat 24 grams, Carbohydrate 85 grams, Fat 61 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 31 grams, Sodium 1027 milligrams, Sugar 12 grams, TransFat 1 gram
KIELBASA AND KALE MAC AND CHEESE
Kielbasa and cheese is an incredibly comforting combination. And the torn kale in this recipe holds onto the cheese sauce so well it becomes almost tastier than the macaroni itself. We used sharp Cheddar for this recipe, but 1 pound of your favorite melting cheese will work as well. Just don't use a cheese aged longer than 12 months or your sauce might get grainy or separate.
Provided by Rick Martinez
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Salt the water and add the macaroni. Cook, stirring occasionally, until al dente, about 9 minutes. Drain.
- Meanwhile, heat 1 tablespoon oil in a large heavy pot over medium-high heat until very hot, about 1 minute. Add the kale and 1/4 cup water, cover and let cook until wilted and just tender, about 2 minutes. Uncover, toss the kale, and continue cooking until all of the water has evaporated, 4 to 5 minutes. Transfer the kale to a medium bowl and set aside.
- Heat the remaining 1 tablespoon oil in same pot over medium-high heat. Add the onion and garlic and cook until the onion is tender and begins to brown, 4 to 5 minutes. Add the kielbasa and cook, tossing occasionally, until lightly browned, 2 to 3 minutes. Add the flour, stir to coat and cook for 1 minute. Stir in the milk and kale and bring to a boil; add the cheese a few handfuls at a time and stir to combine. Reduce the heat to low and cook, stirring frequently, until the cheese has completely melted, about 2 minutes.
- Stir the macaroni into the cheese mixture until evenly coated; remove from the heat. The sauce will look very loose but will thicken off the heat.
MACARONI AND CHEESE WITH KALE
Give classic mac and cheese a healthy makeover with the addition of sauteed kale.
Provided by Food Network Kitchen
Time 1h5m
Yield 8-12
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 3/4 cups of the cooking water and then drain. Set aside.
- Heat 3 tablespoons oil in a large saucepan over medium heat. Add the kale and garlic and cook, stirring, until the kale begins to wilt. Add 1/2 cup of water, 3/4 teaspoon salt and 1/4 teaspoon pepper and continue to cook, stirring occasionally, until the kale wilts and is crisp-tender, about 3 minutes. Transfer to a bowl and set aside.
- Carefully wipe out the saucepan. Bring the half-and-half, cayenne and nutmeg to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Gradually whisk in the Cheddar and Havarti cheeses, a handful at a time, until all the cheese is melted and the sauce is smooth.
- Add the cooked pasta and reserved cooking water to the sauce and stir to combine. Stir in the kale and season with additional salt and pepper. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs, remaining 1/4 cup olive oil and a large pinch of salt and pepper in a medium bowl and sprinkle evenly over the macaroni and cheese. Bake until bubbly and lightly browned, about 10 minutes.
CHEESY STOVETOP MAC WITH SAUSAGE AND KALE
Quick, easy and delicious, this one-pan meal is perfect for weeknights when cleaning up is the last thing you want to do. It's reminiscent of hamburger skillet macs, which gained popularity in the 1970s, thanks to Hamburger Helper, when beef prices were high and families wanted to stretch a pound of meat. This kale-packed version spices up that classic with herby sweet Italian sausage, fresh garlic, red-pepper flakes and hot sauce. Like the original, the starch from the pasta helps thicken the cooking liquid into a quick sauce that becomes creamy once the cheese is added. Serve with a crisp green salad and toasted bread.
Provided by Romel Bruno
Categories dinner, easy, weekday, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large, wide pot or a very large, deep skillet over medium-high, then add the onion, kale and ½ teaspoon salt and cook, stirring occasionally, until the kale has cooked down and the onion is smaller in size, 4 to 5 minutes.
- Add the garlic and tomato paste and cook, stirring often, until the paste darkens slightly, 1 to 3 minutes.
- Add the sausage and cook, breaking the meat into small pieces, until it loses its pink color, 4 to 5 minutes.
- Add the red-pepper flakes, sprinkle with salt and give everything a good stir. Add the chicken broth and pasta and stir to combine. Bring the liquid to a boil, then reduce the heat to low, place a lid on the pan and cook until the pasta is soft but still has some bite to it, about 10 minutes. Be sure to check on the pasta and stir every now and again. (The sauce will have thickened from the starch in the pasta.)
- Add the cheese and hot sauce and mix well. Add salt and additional hot sauce to taste before serving.
BAKED MACARONI AND CHEESE WITH KALE AND GREAT NORTHERN BEANS
From food blog Al Dente. (http://www.aldenteblog.com/flauers_martini.html) I added a package of organic chicken hot dogs as well.
Provided by yogiclarebear
Categories Macaroni And Cheese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Bring a large pot of water to a boil and salt it.
- Cook the milk with the bay leaves in a small saucepan over medium-low heat. When small bubbles appear along the sides, about 5 minutes later, turn off the heat and let stand.
- In the salted water, cook the pasta al dente. Drain it, rinse it quickly to stop the cooking, and put it in a large bowl.
- Trim the stems from the kale. Bring a large pot of water to boil and add kale. Boil kale for one minute, remove, and set aside to cool. Squeeze excess water from kale and chop into edible pieces.
- In a small saucepan over medium-low heat, melt 3 tablespoons of the butter; when it is foamy, add the flour and cook, stirring, until the mixture browns, about 5 minutes. Remove the bay leaves from the milk and add about 1/4 cup of the milk to the hot flour mixture, stirring with a wire whisk all the while. As soon as the mixture becomes smooth, add a little more milk and continue to do so until all the milk is used up and the mixture is thick and smooth. Add the cheddar and stir.
- Pour the sauce over the noodles, toss in the Parmesan and kale, mix in the white beans, and sprinkle with salt and pepper.
- Use the remaining 1 tablespoon butter to grease a 9 x 13-inch or similar-size baking pan and turn the pasta mixture into it. Top liberally with bread crumbs and bake until bubbling and the crumbs turn brown, about 15 minutes. Serve piping hot.
Nutrition Facts : Calories 675.9, Fat 24.8, SaturatedFat 14.9, Cholesterol 71.6, Sodium 442.9, Carbohydrate 83.4, Fiber 6.6, Sugar 2.5, Protein 30.2
BAKED MAC AND CHEESE
Try our Baked Macaroni and Cheese Recipe tonight! You won't forget this ooey-gooey macaroni and cheese recipe that includes just the right amount of spice and creaminess to have everyone at the table in heaven.
Provided by My Food and Family
Categories Macaroni & Cheese
Time 45m
Yield 5 servings, about 1 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Cook macaroni as directed on package, omitting salt.
- Meanwhile, heat 1 Tbsp. oil in large saucepan on medium heat. Add garlic; cook and stir 1 min. Add kale; cook and stir 3 to 4 min. or until wilted. Spoon into bowl; set aside.
- Heat remaining oil in same pan. Whisk in flour; cook and stir 1 min. Gradually whisk in milk; cook and stir 3 to 5 min. or until thickened. Add 1-1/4 cups shredded cheese, 1 Tbsp. Parmesan and mustard; cook and stir 2 to 3 min. or until shredded cheese is melted.
- Drain macaroni. Add to cheese sauce along with the kale; mix well. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with remaining cheeses.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 530, Fat 28 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 45 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 22 g
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