Bell Pepper Mac And Cheese With Fondue Cheese Sauce Recipes
FONDUE MAC & CHEESE
I was looking for a "grown up" macaroni and cheese recipe and this is what I came up with after reading a few different recipes and combining the best parts of each, this is what I came up with! It's a favorite and I always double the recipe for leftovers!
Provided by Jim Pentland
Categories Pasta Sides
Time 45m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 375 Farenheit
- 2. Cook the macaroni in a large pot of liberally salted water a few minutes short of al dente.
- 3. While the pasta cooks, melt butter in a large sauce pan over medium heat. In another sauce pot, heat milk (DO NOT BOIL). Add 3 tablespoons of flour. Cook the roux, stirring constantly, until thickened and nutty in color about 3 minutes. Pour in the hot milk and wisk constantly until thickened and the sauce coats the back of a spoon, about 5 minutes. Season lightly with salt, pepper and nutmeg. Stir in the cheeses a handful at a time and continue to stir until melted. Stir in the macaroni until evenly incorporated.
- 4. Grease large baking dish (or four 6 inch mini-skillets or six 12 inch ramekins) with butter. Add macaroni and cheese mixture, mounding the top. Sprinkle top of dish with remaining raclette and breadcrumbs. Drizzle 1-2 tablespoons melted butter.
- 5. If using large baking dish, bake 25 minutes or until golden brown and bubble. If using individual ramekins, bake 15 minutes. Let sit for 5 minutes and serve!
- 6. This is a great make ahead dish you can freeze and bake off when you need it. I sometimes make this and put it in individual loaf pans, freeze and give it to friends and family - they always look forward to it!
BELL PEPPER MAC AND CHEESE WITH FONDUE CHEESE SAUCE
Macaroni and cheese gets an update in this casserole version featuring penne pasta, roasted bell peppers and Gruyère cheese. Comfort food at its finest!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 7
Number Of Ingredients 13
Steps:
- Set oven control to broil. Broil bell peppers with tops about 5 inches from heat about 20 minutes, turning occasionally, until skins are blistered and evenly browned. Place peppers in plastic bag; close tightly. Let stand 20 minutes. Remove skin, stems, seeds and membranes from peppers. Cut peppers into 1-inch pieces; set aside.
- Heat oven to 350°F. Spray 3-quart casserole with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
- Meanwhile, in medium bowl, toss cheese with flour until cheese is coated. In 3-quart nonreactive saucepan, heat wine, whipping cream and garlic to simmering; reduce heat. Gradually stir in cheese, salt, red pepper and nutmeg until cheese is melted. Cook and stir 2 minutes longer.
- Stir cooked pasta, roasted peppers and parsley into cheese sauce. Spoon into casserole. In small bowl, mix bread crumbs and butter. Sprinkle over pasta mixture.
- Bake uncovered 20 to 30 minutes or until edges are bubbly.
Nutrition Facts : Calories 490, Carbohydrate 39 g, Cholesterol 80 mg, Fat 3 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 14 g, ServingSize 1 Serving (About 1 1/2 Cups), Sodium 450 mg, Sugar 4 g, TransFat 1/2 g
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