Cheesemongers Mac And Cheese Recipes

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CHEESE MAKER'S MAC AND CHEESE RECIPE BY TASTY



Cheese Maker's Mac And Cheese Recipe by Tasty image

Here's what you need: unsalted butter, flour, milk, water, elbow macaroni, cream cheese, shredded sharp white cheddar cheese, shredded fontina cheese, shredded havarti cheese, smoked gouda cheese, cayenne pepper, salt, pepper, garlic, ritz cracker, fresh basil leaf

Provided by Tasty

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

7 tablespoons unsalted butter
¼ cup flour
3 cups milk
2 cups water
1 lb elbow macaroni
4 oz cream cheese, cubed
1 ¼ cups shredded sharp white cheddar cheese
1 ¼ cups shredded fontina cheese
1 cup shredded havarti cheese
1 cup smoked gouda cheese, shredded
¼ teaspoon cayenne pepper
salt, to taste
pepper, to taste
1 clove garlic, minced
1 ½ cups ritz cracker, crushed
fresh basil leaf, to serve

Steps:

  • Preheat oven to 350˚F (180˚C).
  • In a large pan, melt 4 tablespoons of butter over medium heat. Whisk in the flour, reducing heat to medium-low, cooking for 1 minute.
  • Gradually whisk in the milk and water. Add the macaroni and cook over medium-high heat until boiling. Stir frequently for 8 to 10 minutes, until the pasta is al dente.
  • Remove the pan from the heat and add the cream cheese, cheddar cheese, fontina, Gouda, and cayenne, and season with salt and pepper. Stir until fully combined.
  • Transfer the mixture to a grease baking dish.
  • In a medium skillet, melt the remaining 3 tablespoons of butter over medium-low heat. Add the garlic and cook for 30 seconds, stirring frequently.
  • Add the crushed crackers and stir to combine. Toast the crumbs until browned, stirring for 3 to 5 minutes. Remove the pan from the heat.
  • Sprinkle the toasted crumbs over the macaroni and cheese, and bake for 15 to 20 minutes.
  • Remove from the oven and rest for 5 minutes.
  • Serve with fresh basil
  • Enjoy!

Nutrition Facts : Calories 957 calories, Carbohydrate 80 grams, Fat 53 grams, Fiber 2 grams, Protein 37 grams, Sugar 10 grams

CHEESEMONGER'S MAC AND CHEESE



Cheesemonger's Mac and Cheese image

Cheddar, Gruyère, and Brie help push this over the top. Use local, artisan-style cheeses, if you can.

Provided by Kate Jennings

Categories     Milk/Cream     Cheese     Pasta     Side     Vegetarian     Kid-Friendly     Quick & Easy     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 8 servings

Number Of Ingredients 11

1 1/2 cups coarsely grated Gruyère cheese
1 1/2 cups coarsely grated sharp cheddar cheese (about 6 ounces)
1 1/2 cups diced rindless Brie (cut from 1-pound wedge)
5 tablespoons butter, divided
1/4 cup all purpose flour
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon (scant) nutmeg
4 cups whole milk
1 3/4 cups fresh breadcrumbs made from crustless French bread
1 pound penne pasta
8 teaspoons whipping cream (if making 1 day ahead)

Steps:

  • Mix all cheeses. Set aside 1 cup for topping; cover and chill. Melt 4 tablespoons butter in large saucepan over medium heat. Add flour and stir until mixture turns golden brown, about 4 minutes. Add thyme and nutmeg. Gradually whisk in milk. Simmer until thickened and smooth, stirring often, about 4 minutes. Add cheeses from large bowl. Stir until melted and smooth.
  • Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add breadcrumbs; toss. Stir until golden, about 2 minutes. Transfer to plate.
  • Preheat oven to 375°F. Cook pasta in boiling salted water until tender but firm to bite. Drain. Transfer to large bowl. Pour cheese sauce over; toss. Divide among eight 1 1/4-cup custard cups. Sprinkle with 1 cup cheese. Place cups on rimmed baking sheet. DO AHEAD: Can be made 1 day ahead. Cover with foil; chill. Drizzle each with 1 teaspoon cream. Cover with foil; bake 15 minutes. Uncover. Sprinkle partially baked chilled or just assembled cups with breadcrumbs. Bake pasta until beginning to bubble and tops are golden, about 20 minutes.

CHEESEMONGER'S MAC AND CHEESE



Cheesemonger's Mac and Cheese image

Make and share this Cheesemonger's Mac and Cheese recipe from Food.com.

Provided by KathyP53

Categories     Penne

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 cups coarsely grated gruyere cheese
1 1/2 cups coarsely grated sharp cheddar cheese (about 6 oz.)
1 1/2 cups diced brie cheese (cut from 1 lb. wedge with rind removed)
5 tablespoons butter, divided
1/4 cup all-purpose flour
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon nutmeg
4 cups whole milk
1 3/4 cups fresh breadcrumbs (made from crustless French bread)
1 lb penne pasta
8 teaspoons whipping cream (if making 1 day ahead)

Steps:

  • Mix all cheeses. Set aside 1 cup for topping; cover and chill.
  • Melt 4 tablespoons butter in large saucepan over medium heat. Add flour and stir until mixture turns golden brown, about 4 minutes. Add thyme and nutmeg. Gradually whisk in milk. Simmer until thickened and smooth, stirring often, about 4 minutes. Add cheeses from large bowl. Stir until melted and smooth.
  • Melt 1 tablespoons butter in heavy large skillet over medium-high heat. Add breadcrumbs,; toss. Stir until golden, about 2 minutes. Transfer to plate.
  • Preheat over to 375 degrees. Cook pasta in boiling salted water until tender but firm to bite. Drain. Transfer to large bowl. Pour cheese sauce over; toss. Divide among 8 1 1/4 cup custard cups. Sprinkle with 1 cup reserved cheese. Place cups on rimmed baking sheet.
  • (Can be made 1 day ahead. Cover with foil; chill. Drizzle each with 1 tsp cream. Cover with foil; bake 15 minutes. Uncover and proceed).
  • Sprinkle partially baked, chilled, or just assembled cups with bread crumbs. Bake pasta until beginning to bubble and tops are golden, about 20 minutes.

Nutrition Facts : Calories 725.7, Fat 36.6, SaturatedFat 21.5, Cholesterol 109.7, Sodium 646, Carbohydrate 71.5, Fiber 7.5, Sugar 8.3, Protein 28.9

CHEESE LOVERS 5 CHEESE MAC AND CHEESE



Cheese Lovers 5 Cheese Mac and Cheese image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 19

Kosher salt
1 (16-ounce) package macaroni (cellentani or other curly noodle)
1/4 pound bacon, diced
1 medium onion, diced
5 tablespoons unsalted butter, plus more to butter baking dish
6 tablespoons all-purpose flour
1 tablespoon Dijon mustard
2 1/2 cups whole milk
2 cups heavy cream
1 sprig fresh thyme
1 bay leaf
1/2 teaspoon salt
1 1/2 cups grated fontina
1/2 cup crumbled blue cheese
3/4 cup grated Gruyere
3/4 cup grated white Cheddar (Australian)
3/4 cup grated Parmesan
3 tablespoons chopped Italian parsley
1/4 cup bread crumbs

Steps:

  • Preheat oven to 450 degrees F and butter a 9 by 13-inch glass baking dish.
  • Bring a large pot of water to a boil and add salt. Cook macaroni according to package directions. Drain.
  • In a large Dutch oven or other heavy pot, saute the bacon until crisp. Remove bacon with a slotted spoon and reserve. Saute the onion in the bacon drippings until soft. Add the 5 tablespoons butter to the onion mixture and melt the butter stirring with a wooden spoon.
  • Using a whisk, add the flour, and stir constantly until well mixed with the fat making a roux. Whisk in the mustard. Gradually add the milk and cream whisking constantly.
  • Add the thyme, bay leaf, and salt. Let come to a simmer and stir frequently for 15 minutes.
  • Strain the hot milk mixture into a metal bowl and discard the solids. Working quickly, mix in 1 cup fontina, blue cheese, 1/2 cup Gruyere, 1/2 cup white Cheddar, 1/2 cup Parmesan, the reserved bacon, and parsley. Continue to stir until all cheese is melted.
  • Add the cooked noodles to the cheese mixture to coat. Add the noodle mixture to the prepared baking dish. Mix the remaining cheese and bread crumbs together and sprinkle on top of the noodles. Bake for about 15 to 20 minutes or until bubbling and golden brown. Remove from oven when done and rest for 5 minutes.

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  • Mix all cheeses. Set aside 1 cup for topping; cover and chill. Melt 4 tablespoons butter in large saucepan over medium heat. Add flour and stir until mixture turns golden brown, about 4 minutes. Add thyme and nutmeg. Gradually whisk in milk. Simmer until thickened and smooth, stirring often, about 4 minutes. Add cheeses from large bowl. Stir until melted and smooth.
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