MACARONI AND CHEESE
When it comes to comfort food, nothing tops mac 'n' cheese, especially Martha's easy-to-make version.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Serves 12
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
- In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
- While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
- Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
- Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
- Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.
COSTCO MAC AND CHEESE
Steps:
- Bring a pot of water to a boil - add cavatapi and cook according to directions on package. Drain water and set aside.
- Add butter to a large skillet and melt over low heat. Add heavy cream and milk and stir until combined.
- Slowly mix in cheeses over medium-low heat until it thickens. If it doesn't thicken, you can add in a mixture of 1 teaspoon cornstarch and 2 teaspoons cold water.
- Add seasonings to taste.
- Combine the pasta with the sauce and pour into a large baking dish.
- Top with shredded cheddar cheese
- Bake at 400 for 25-30 minutes or until heated through. Broil to caramelize cheese.
Nutrition Facts : Calories 484 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 114 milligrams cholesterol, Fat 40 grams fat, Fiber 1 grams fiber, Protein 14 grams protein, SaturatedFat 24 grams saturated fat, ServingSize 1, Sodium 522 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
MACARONI SPECIAL
One of my favorite tomato and cheese macaroni! Easy and fast to make - and very good! I sometimes replace the topping with shredded cheese. Adapted from a J. Paré recipe.
Provided by Redsie
Categories Cheese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sauté onion in oil until soft.
- Add soup, water and cheese. Stir together until cheese is melted. Remove from heat. Salt and pepper to taste.
- Cook pasta in boiling water until tender but firm. Drain. Put pasta in lightly greased 9x13 pan and add tomato soup mixture to pasta. Stir.
- Topping: melt margarine in saucepan or in microwave. Stir in bread crumbs. Sprinkle all over. Bake, uncovered, in 350F oven for 30 minutes.
Nutrition Facts : Calories 476, Fat 10.3, SaturatedFat 2.1, Cholesterol 0.2, Sodium 966.8, Carbohydrate 82.4, Fiber 4.9, Sugar 11.6, Protein 13.9
'GOT SOME CRUST' MACARONI AND CHEESE
A delicious mac and cheese casserole, topped with a crispy, crunchy, cheesy crust.
Provided by Chris T
Categories Baked Macaroni and Cheese
Time 1h15m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch glass baking dish.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain and mix with 1/2 of the butter.
- While macaroni is boiling, melt remaining butter in a saucepan over medium heat. Stir in onions, and cook until they begin to soften, about 3 minutes. Stir in flour, and cook 5 minutes longer. Add milk and bring to a simmer, stirring frequently. Cook and stir until milk has thickened, about 10 minutes.
- Once thick and smooth, stir in salt, white pepper, Worcestershire sauce, hot pepper sauce, mustard, 2 cups Cheddar cheese, and 1/4 cup Parmesan cheese. Stir until cheeses have melted, then stir in macaroni until evenly coated. Scrape into the prepared baking dish and smooth the top. Toss remaining 1 cup Cheddar cheese and 1/4 cup Parmesan cheese with bread crumbs in a mixing bowl. Sprinkle evenly over macaroni.
- Bake in the preheated oven until macaroni is hot and crust is golden brown, about 30 minutes.
Nutrition Facts : Calories 285.9 calories, Carbohydrate 23.2 g, Cholesterol 45.2 mg, Fat 15.5 g, Fiber 1.2 g, Protein 13.1 g, SaturatedFat 9.5 g, Sodium 532.4 mg, Sugar 2.9 g
CJ'S SPECIAL MACARONI AND CHEESE
My son, CJ, is allergic to the powdered orange cheesy stuff that passes for cheese in the boxed mac n cheese dinners, but he loves (like every other kid) mac n cheese. Who am I am kidding so do my husband and I! But to eat those mac n cheese recipes made with cream and full fat cheese,simply is too much on my hips and the hubbi's heart. This is my hypo allergenic lower fat but still tastes great recipe! I use Barilla Plus pasta for the extra protein and added fiber and always opt for no or low fat dairy products. Smart Balanceis a good replacement for butter and offers the addd benefit of omega-3's. I also tend to use extra spices (pepper here) when cutting fat, it helps preventthe recipe from going bland.
Provided by Michelle P.
Categories Macaroni And Cheese
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- In a large non stick pot, cook and drain macaroni according to package directions; set aside.
- In the same pot melt butter. Add flour, stir until well blended.
- Pour one cup milk in gradually; stirring constantly.Bring to boiling point.
- Reduce heat to low.
- Add shredded cheddar and cubed Velveeta a little at a time, simmer until cheese melts into a creamy sauce. (If necessary slowly add up to the other half cup milk to keep cheese sauce thin enough to stir effectively).
- Turn off flame. Add macaroni to the saucepan and toss to coat with the cheese sauce.
- Transfer macaroni to a buttered baking dish, cover with tinfoil(spray tinfoil with baking spray so it does not stick).
- Bake 30 minutes until the top is golden brown.
- Top with 4 oz sharp cheddar and allow to melt before serving. (Optional).
Nutrition Facts : Calories 474, Fat 17.8, SaturatedFat 7, Cholesterol 29.9, Sodium 1032.3, Carbohydrate 54.6, Fiber 2.1, Sugar 3.5, Protein 22.7
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