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
SWISS-FONDUE MAC AND CHEESE
Three different Alpine cheeses -- Raclette, Gruyere, and Emmentaler -- give this mac its Swiss flair.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 11
Steps:
- Boil pasta in a medium pot of boiling salted water until al dente, about 2 minutes less than per package instructions. Drain, reserving 1 cup pasta water.
- Return empty pot to medium heat and add butter. When butter melts and foams, add flour and whisk until darkened slightly, 1 to 2 minutes. Add mustard powder and whisk to combine. Slowly whisk in milk and vermouth. Bring to a boil, then reduce heat to medium and cook, stirring often, until thick enough to coat the back of a spoon, 3 to 4 minutes.
- Reduce heat to low and add cheese in 3 batches, starting with Raclette. Follow with Gruyere and Emmentaler. Whisk to fully combine after adding each cheese. Season with salt and pepper. Add pasta, stir to coat, and serve, sprinkled with parsley and more pepper.
CHEESE FONDUE MAC & CHEESE
When my husband was a missionary kid in Switzerland, his mom learned to make cheese fondue. I thought of combining that favorite with one of mine-macaroni and cheese!-Kathy Lee, Elk Rapids, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small skillet, toss bread crumbs with 1-1/2 teaspoons oil; cook and stir over medium-high until golden brown. Remove from pan., In same skillet, heat remaining oil over medium heat. Add pancetta; cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Cook macaroni according to package directions. Meanwhile, in a large saucepan, heat butter over medium heat. Add shallot and garlic; cook and stir 1-2 minutes or until tender. Stir in flour and seasonings until blended; gradually whisk in milk and wine. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in cheeses until melted., Drain macaroni and add to sauce. Add pancetta; toss to combine. Sprinkle with toasted bread crumbs.
Nutrition Facts : Calories 378 calories, Fat 22g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 586mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
MAC & CHEESE WITH RED PEPPERS & TOMATOES
Steps:
- 1.Preheat oven to 400 degrees F.
- 2. Lightly butter a 9- by 13-inch casserole dish. Bring a large pot of cold water to a boil and generously salt. Add pasta and boil, stirring occasionally, until almost al dente, about 8 minutes. Drain pasta, transfer to a large bowl, and cool slightly.
- 3. Melt butter with garlic clove in a medium skillet over medium heat. Add bread crumbs, parsley, and thyme and toss together. Remove garlic clove; set crumbs aside.
- 4. Toss pasta with cheeses. Fold in bechamel sauce. Mix in tomatoes, red pepper, salt, and pepper. Transfer to prepared baking dish and scatter bread crumbs over top. Bake until sauce bubbles and crumbs crisp and brown, 25 to 30 minutes. Let rest for 10 minutes before serving.
- Melt butter in a medium saucepan over medium heat. Stir in flour with a wooden spoon and cook about 2 minutes. Slowly whisk in milk and bring to a boil. Add parsley, thyme, bay leaf, and onion. Reduce heat to a gentle simmer and cook, whisking occasionally, until sauce is thick, about 15 minutes. Remove herbs and onion and season with 1/2 teaspoon salt, nutmeg, and pepper.
Nutrition Facts : Calories 747, Fat 33.5 grams, SaturatedFat 19.5 grams, Cholesterol 98 milligrams, Sodium 1240 milligrams, Carbohydrate 78 grams, Protein 31 grams
UTOKIA'S CAULIFLOWER IN BELL PEPPER AND CHEESE SAUCE
Cauliflowerets and red bell pepper are baked with a creamy cheese sauce in foil packets for an easy, cheesy side dish.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F.
- Place cauliflowerets in center of Reynolds Wrap® Heavy Duty Aluminum Foil. Spoon cheese sauce evenly over cauliflowerets; top with bell pepper and ice cubes. Sprinkle with salt and pepper, if desired. Place packet on baking sheet with 1-inch sides.
- Bring up sides of foil; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside.
- Bake 20 to 25 minutes or until cauliflowerets are at desired texture. Open packet carefully by cutting along top folds with a sharp knife, allowing steam to escape. Stir to coat evenly.
Nutrition Facts : Calories 140.9 calories, Carbohydrate 8.3 g, Cholesterol 32.7 mg, Fat 9.3 g, Fiber 2 g, Protein 6.7 g, SaturatedFat 5.7 g, Sodium 761.3 mg, Sugar 5 g
EASY PASTA WITH BELL-PEPPER AND TOMATOES
This is the best way to enjoy a pasta dish with the fresh flavour of a tomato-based sauce... by making it on your own!
Provided by Anu_N
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Bring a pot of 1 1/2 cups of lightly salted water to a boil, add pasta, and cook for about 10-12 minutes, or until pasta is al dente; drain.
- Heat oil in a saucepan on a medium flame, add the onions and saute until soft and translucent.
- Now add the diced tomatoes and bell-pepper strips, salt, basil, oregano and saute for about 5 minutes until the bell-peppers soften a bit.
- If you like it crispier, saute only for a couple of minutes.
- Remove from heat, toss well with cooked pasta and serve hot with a sprinkling of cheddar cheese!
Nutrition Facts : Calories 235.9, Fat 4.5, SaturatedFat 0.7, Sodium 15.5, Carbohydrate 42.6, Fiber 4.7, Sugar 6.9, Protein 7.6
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