COPELAND'S RESTAURANT MACARONI AND CHEESE
Make and share this Copeland's Restaurant Macaroni and Cheese recipe from Food.com.
Provided by Smilyn
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Prepare macaroni.
- In large saucepan, melt 4 tablespoons butter.
- Whisk in the flour; cook over medium heat, whisking constantly, 2 minutes.
- Gradually whisk in milk.
- Bring to a boil over medium high heat.
- Reduce heat; simmer 10 minutes, stirring occasionally, until slightly thickened.
- Preheat broiler.
- Grease shallow 2 1/2 to 3 quart baking dish.
- Remove sauce from heat; whisk in 2 cups of cheese, salt, mustard, pepper, and hot sauce until smooth.
- Stir into macaroni until noodles are evenly coated.
- Pour into prepared baking dish; sprinkle with remaining cheese, dot with remaining butter, then sprinkle with paprika.
- Broil 2 inches from heat for 5 minutes or until bubbly and browned.
- Garnish with parsley, if desired.
Nutrition Facts : Calories 682.1, Fat 32.5, SaturatedFat 19.9, Cholesterol 97.7, Sodium 776.1, Carbohydrate 69.2, Fiber 2.7, Sugar 2.3, Protein 27.7
MACARONI AND CHEESE
Provided by Robert Irvine : Food Network
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Make a roux by melting the butter with the flour in a large pot over medium heat. Cook the roux until it resembles wet sand, about 5 minutes Add the milk and whisk constantly until smooth. Add the Cheddar, American cheese and cream cheese, and whisk to a creamy sauce consistency.
- Add the sauce to the macaroni and cook to desired consistency. Mix in the kosher salt and some white pepper.
COLORADO RIVER OF CHEESE AND MACARONI
Steps:
- Bring the Basic Bechamel Sauce to a simmer over low heat. Add the white wine and stir to combine. Stir in the mustard, paprika, and salt and pepper. Gradually add the cheeses, reserving about 1/4 cup of each cheese for the top of the casserole. Stir the sauce thoroughly between each addition of the cheese. Simmer until the cheese is well blended.
- Bring a large pot of salted water to a boil over high heat. Add the elbow macaroni and cook to al dente. Drain.
- Preheat the oven to 375 degrees F.
- In a large casserole dish (or in numerous smaller dishes) add a 1/2-inch of the warm cheese sauce. Fill the casserole with the drained elbow macaroni. Top with another layer of cheese sauce, covering the macaroni completely and sprinkle with the reserved cheese. Bake the macaroni until the top is brown, about 20 to 25 minutes. Cooking time will vary depending on the size of the casserole dish. Remove from the oven and serve hot.
- In a small saucepan over low heat, add the onion and 1/2 cup of butter and saute until very soft, but do not brown. In another saucepan, scald the milk. Stir the sauteed onions into the milk along with the salt, pepper and nutmeg. Make a blonde roux by mixing the remaining 1/2 cup butter and the flour in a small bowl. Add the roux to the simmering milk and cook until the mixture coats the back of a spoon.*
EASY RESTAURANT-STYLE MACARONI AND CHEESE
This makes 2-3 servings but can easily be doubled, and is so simple to make! You can even mix the cottage cheese into the mac and cheese mixture if desired instead of topping it.
Provided by Kittencalrecipezazz
Categories Cheese
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Cook the pasta in a large pot of boiling salted water until just firm-tender; drain but do not rinse.
- Place the cooked pasta in a large bowl.
- Add in the Velveeta, shredded old cheddar cheese and whipping cream (use more whipping cream if desired for a creamier texture) mix to combine, then season with salt to taste and pepper if using.
- Place in serving bowls, then top with desired amount of creamed cottage cheese.
Nutrition Facts : Calories 757.3, Fat 38.9, SaturatedFat 24.5, Cholesterol 132.7, Sodium 1476.6, Carbohydrate 68.1, Fiber 2.5, Sugar 8.4, Protein 32.6
CAFETERIA MACARONI AND CHEESE
This is an old-fashioned comfort food recipe.
Provided by Karena
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
- Heat the milk in a small saucepan. Stir in mustard, Worcestershire sauce, salt, and hot sauce. Set aside.
- Stir 1 1/2 tablespoons butter and 3 cups cheese into the drained macaroni. Pour the hot milk mixture over the cheese and macaroni. Transfer to prepared baking dish. Sprinkle remaining 1/2 cup cheddar on top. Combine the bread crumbs with the melted butter, and spread over the top. Sprinkle with paprika.
- Bake in preheated oven for 30 minutes, and then place under the broiler for 1 to 2 minutes.
Nutrition Facts : Calories 543.9 calories, Carbohydrate 39.4 g, Cholesterol 91.9 mg, Fat 31.4 g, Fiber 2.2 g, Protein 25.4 g, SaturatedFat 19.2 g, Sodium 850 mg, Sugar 4.4 g
SLOW COOKER MACARONI AND CHEESE
This amazingly cheesy and creamy mac-n-cheese gets a little spicy kick from our Petite Diced Tomatoes with Green Chilies. The best part is you don't have to 'cook' a thing! Pop all of the ingredients into your slow cooker and set on low for a truly satisfying pasta dish everyone will love!
Provided by Red Gold
Categories RED GOLD®, Inc.
Time 4h15m
Yield 8
Number Of Ingredients 9
Steps:
- Place the uncooked pasta in the bottom of a 3.5 quart slow cooker that has been sprayed with cooking spray. Add the remaining ingredients, except tomatoes, to the slow cooker and stir until well combined. Cook on LOW for 4 hours.
- Just before serving add tomatoes; stir to combine.
Nutrition Facts : Calories 437.5 calories, Carbohydrate 29.5 g, Cholesterol 89.2 mg, Fat 27.9 g, Fiber 1.1 g, Protein 17.3 g, SaturatedFat 17.3 g, Sodium 705.2 mg, Sugar 6.6 g
COPELAND'S OF NEW ORLEANS' CHICKEN AND TASSO PASTA RECIPE - (4.1/5)
Provided by á-174942
Number Of Ingredients 8
Steps:
- Cook pasta and drain well. Season chicken pieces with 4 teaspoons of the Creole Seasoning. Melt butter in a saute pan. Add tasso and saute until tender and lightly browned. Add chicken and green onions and saute until chicken is white. Add heavy cream and remaining Creole seasonings. Return to a simmer. Add drained pasta to sauce and bring back to a simmer. Using tongs, transfer pasta to bowl and top with remaining chicken and sauce. Sprinkle with Parmesan cheese. Serve. This recipe yields 4 servings.
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