Bobby Flay Crock Pot Mac And Cheese Recipe Recipes Recipe For Chili

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CROCK-POT MAC AND CHEESE



Crock-Pot Mac and Cheese image

Mac and cheese recipe, adapted from several recipes that I have tried. Love it because once you load the crockpot you dont have to touch it again until it is time to eat. EASY!!

Provided by Myra Zoe

Categories     Cheese

Time 4h15m

Yield 10-14 serving(s)

Number Of Ingredients 7

12 -16 ounces elbow macaroni
12 ounces evaporated milk
1 1/2 cups milk
5 cups shredded cheddar cheese
1 teaspoon salt
pepper
1 dash cayenne (optional)

Steps:

  • Turn on crock pot to allow to heat.
  • Spray Crock pot with non stick cooking spray.
  • Cook elbow macaroni per box directions, drain and place in mixing bowl.
  • Add ALL remaining ingredients (with hold 1/2 cup cheese for top).
  • Mix well.(you may have to add a little more milk to completely cover the macaroni).
  • Place all into crockpot.
  • Top with remaining cheese and cover.
  • Cook on high for approximately 3 - 4 hours.
  • Reduce to low and continue cooking until ready to serve.
  • * all cooking times may vary depending on the appliance used *.

Nutrition Facts : Calories 431.2, Fat 23.2, SaturatedFat 14.4, Cholesterol 74.3, Sodium 639.2, Carbohydrate 32.9, Fiber 1.2, Sugar 0.9, Protein 22.3

BOBBY FLAY'S MACARONI AND CHEESE CARBONARA



Bobby Flay's Macaroni and Cheese Carbonara image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 17

Unsalted butter, for the baking dish
1 tablespoon olive oil
1 (1-inch-thick) sliced pancetta, cut into small dice
4 cloves garlic, finely chopped
3 tablespoons all-purpose flour
5 cups whole milk, or more if needed, hot
4 large egg yolks, lightly whisked
2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon cayenne pepper
2 cups (8 ounces) grated Asiago cheese, plus more for the top
1 1/2 cups (6 ounces) grated Irish white cheddar, plus more for the top
1 1/2 cups (6 ounces) grated American cheddar, such as Goot Essa Mountain Valley, plus more for the top
1 cup (4 ounces) grated aged fontina cheese, plus more for the top
1/2 cup freshly grated Parmesan cheese, plus more for the top
Kosher salt and freshly ground black pepper
1 pound elbow macaroni, cooked just under al dente
1/2 cup coarsely chopped fresh flat-leaf parsley leaves

Steps:

  • Preheat the oven to 375 degrees F. Butter the bottom and sides of a 10 by 10 by 2-inch baking dish and set it aside.
  • Heat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels.
  • Add the garlic to the fat in the pan and cook until light golden brown, 1 minute. Whisk in the flour and cook for 1 to 2 minutes. Whisk in the hot milk, raise the heat to high, and cook, whisking constantly, until thickened, about 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne, and all the different cheeses until completely melted. Season with salt and pepper. If the mixture appears too thick, add additional warm milk, 1/4 cup at a time.
  • Put the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta, and the parsley, and stir until combined. Transfer to the prepared baking dish.
  • Combine an additional 1/4 cup each of Asiago, cheddars, fontina, and Parmesan in a bowl, and sprinkle evenly over the top. Bake until the dish is heated through and the top is a light golden brown, 12 to 15 minutes. Remove from the oven and let rest for 10 minutes before serving.

PHILLY CHEESE STEAK



Philly Cheese Steak image

It's hard to think of Philadelphia without thinking of the cheesesteak, a sandwich containing chopped steak, melted cheese and sometimes peppers and onions. The big cheese steak debate, ongoing between rival restaurants Pat's and Geno's, is whether the steak should be topped with Provolone or American cheese, or canned cheese whiz. Bobby Flay's loaded cheese steak recipe is topped with a melted Provolone sauce, onions, peppers and mushrooms.

Provided by Bobby Flay

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 29

2 to 2 1/2 pound strip loin, trimmed
Olive oil
Salt and freshly ground black pepper
Soft hoagie rolls, split 3/4 open
Provolone Sauce, recipe follows
Sauteed Mushrooms, recipe follows
Caramelized Onions, recipe follows
Sauteed Peppers, recipe follows
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cups whole milk, heated
1 cup grated aged provolone cheese
1/4 cup grated Parmigiano-Reggiano
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
1 1/2 pounds mushrooms (cremini and shiitake), coarsely chopped
3 tablespoons finely chopped fresh parsley leaves
Salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoons canola oil
3 large Spanish onions, peeled, halved and thinly sliced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 poblano peppers, thinly sliced
2 Cubano peppers, thinly sliced
Salt and freshly ground black pepper

Steps:

  • Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
  • Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
  • Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.
  • Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.
  • Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.
  • Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.
  • Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

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