Fancymacncheese Recipes

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FANCY-BUT-EASY MAC N' CHEESE



Fancy-But-Easy Mac N' Cheese image

Want a quick and easy Mac n' Cheese that looks like you spent all day working on it? This is the recipe.

Provided by Nadine

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h20m

Yield 8

Number Of Ingredients 10

1 small red onion, diced
1 (16 ounce) package small pasta shells
salt and ground black pepper to taste
1 pinch garlic salt
1 tablespoon butter
¼ cup brown sugar
3 (11 ounce) cans condensed cream of Cheddar cheese soup
⅔ cup shredded Havarti cheese
¼ cup grated Parmesan cheese
1 ⅓ cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the diced onion in a large pot of lightly-salted water; bring to a boil. Cook the pasta until al dente, 8 to 10 minutes; drain. Transfer the onion and pasta to a casserole dish; season with salt, pepper, and garlic salt. Stir the butter and brown sugar into the pasta mixture until the butter melts. Add the Cheddar cheese soup, Havarti cheese, Parmesan cheese and 1/3 cup of Cheddar cheese; stir well. Sprinkle remaining Cheddar cheese over top of the dish.
  • Bake in preheated oven about 45 minutes. Change oven setting to 'Broil' and cook until top is golden brown, about 4 minutes.

Nutrition Facts : Calories 505.5 calories, Carbohydrate 56 g, Cholesterol 65 mg, Fat 23.1 g, Fiber 3 g, Protein 20.4 g, SaturatedFat 14.1 g, Sodium 1175.3 mg, Sugar 7.9 g

FANCY MAC AND CHEESE



Fancy Mac and Cheese image

This is one of those recipes that can definitely be described as ridiculous, where ridiculous means so decadent, delicious, and divine that it almost renders the person eating it speechless. A little goes a long way with this one. Invite lots of guests... preferably guests you really, really like!

Provided by Ree Drummond : Food Network

Time 1h55m

Yield 12 servings

Number Of Ingredients 16

1 pound white button or cremini mushrooms, quartered
Olive oil, for drizzling
Kosher salt and ground black pepper
8 slices thick-cut bacon
2 yellow onions, peeled, halved and thinly sliced
5 tablespoons butter, plus more for buttering the pan
1 1/2 pounds macaroni
1/4 cup all-purpose flour
2 cups whole milk
1/3 cup half-and-half
2 eggs, beaten
3/4 cup grated fontina
3/4 cup grated gruyere
3/4 cup grated Parmesan
4 ounces crumbled goat cheese (chevre)
4 ounces crumbled gorgonzola or other blue cheese

Steps:

  • Preheat the oven to 425 degrees F.
  • Drizzle the mushrooms with olive oil, and then sprinkle them with salt and pepper. Roast in the oven until deep golden brown, 20 to 25 minutes. Set aside. Try not to eat them before the macaroni's done. Turn down the heat to 350 degrees F.
  • Next, fry the thick slices of bacon until chewy, but not yet crisp. Chop up the bacon into bite-size bits. Set aside. Try not to eat them before the macaroni's done.
  • In a large skillet over medium-low heat, saute the onions in 1 tablespoon of the butter, stirring occasionally, until golden brown, about 15 minutes. Set aside. Try not to... oh, never mind.
  • Cook the macaroni until just undercooked. Set aside.
  • To make the sauce, melt the remaining 4 tablespoons butter in a large pot over medium heat. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Then pour in the milk, whisking constantly. Cook the white sauce until thick and bubbly, 3 to 5 minutes. Next, add the half-and-half, 1 teaspoon salt and 1/2 teaspoon pepper.
  • Spoon some of the hot white sauce into the beaten eggs to temper them, stirring with a fork to incorporate the mixture without cooking the eggs. Pour the tempered eggs into the white sauce, stirring constantly as you add them. Add the fontina, gruyere, Parmesan and goat cheeses. Stir until the cheese all melts. Add the cooked macaroni and stir to coat. Splash in a little milk or hot water if needed for thinning.
  • Butter a 9- by 13-inch baking pan. Lay on half the onions, half the macaroni, half the mushrooms, half the gorgonzola and half the bacon. Repeat the layers, ending with the bacon. Bake until bubbly and hot, 20 to 25 minutes.
  • This is the stuff that dreams - and love handles - are made of.

GOURMET FOUR CHEESE MACARONI AND CHEESE



Gourmet Four Cheese Macaroni and Cheese image

When a recipe is SO good that it haunts your memory for over 40 years, you know it had to be good! As a young bride, I made this macaroni and cheese dish from a requested recipe from Bon Appetit magazine. Sadly, if I saved the recipe, it was lost along the years of moving. After the Internet, I searched, in vain, for this recipe for years, until I discovered 3/4's of it in a women's magazine. With the help of many Zaar members that helped me find the missing cheese that was needed, I now have the long lost recipe and the ability to make it again and again for an entire new generation of friends and family! This is NOT meant to be an everyday mac & cheese. It's great comfort food when you want to celebrate something special: a good grade, a birthday, or an "I love you!" kinda day. Don't skimp on the cheeses; they will be slightly costly. But, the end result is Oh So Good ! You will not be disappointed in the complex flavours of this simple dish, with a twist.

Provided by The_Swedish_Chef

Categories     Cheese

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

1 lb rotelle pasta (They look like wagon wheels)
3/4 lb sharp cheddar cheese, shredded (I used an aged 5 year old variety)
1/2 lb gruyere cheese, shredded
1/2 cup asiago cheese, shredded
1/2 cup Fontina cheese, shredded
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk (I used 2%)
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon dried mustard
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cayenne pepper
1 cup panko breadcrumbs (Japanese Bread Crumbs)

Steps:

  • PLEASE NOTE: This is a BAKED macaroni and cheese, therefore, it will NOT turn out with a lot of extra cheesy sauce asis absorbed into the pasta while baking. If you require an extra saucy mac & cheese, just reduce the amount of pasta you place into the dish or make more sauce so it is creamier. Thanks so much for making this dish; I hope you enjoy it! :).
  • Heat oven to 350 degrees. Coat a 3 quart rectangular baking dish with non-stick spray. Bring a large pot of lightly salted water to boiling.
  • Toss all the shredded cheeses together in a large bowl, set aside.
  • Melt butter in a medium-sized saucepan over medium heat. Whisk in the flour until smooth and slightly bubbly.
  • In a thin stream, whisk in the milk. Stir in the onion powder, salt, nutmeg, dried mustard and cayenne.
  • Bring to a boil over medium high heat. Reduce heat and simmer 3 minutes. Remove from heat; whisk in 2 1/2 cups of the cheese mixture and stir until smooth. Cover to retain the heat.
  • Once water boils, add pasta. Cook until your desired doneness, then drain. In the pasta container, stir together the cooked pasta and cheese sauce.
  • Pour half of the mixture into the prepared dish. Sprinkle with a generous cup of the reserved cheese. Spoon remaining cheese-covered pasta into the dish and top with the remaining cheese.
  • Add 1 cup of Japanese Panko Bread crumbs to the top of mixture.
  • Bake at 350 degrees for 30 minutes or until the Panko crumbs are lightly browned and the cheese is bubbly. Cool slightly before serving.

FANCY MAC 'N' CHEESE



Fancy Mac 'N' Cheese image

People compare my version of mac'n'cheese to their grandma's macaroni and cheese...not knowing it starts out with a purchase box mix. Ham and broccoli add flavor and color. It brings raves at our church socials.-Janet Twigg, Campbellford, Ontario

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

2 packages (7-1/4 ounces each) macaroni and white cheddar or cheddar cheese dinner mix
6 cups water
2 cups fresh broccoli florets
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup plus 1 tablespoon butter, divided
1/2 cup milk
2 cups cubed fully cooked ham
1 tablespoon Dijon mustard
Salt and pepper to taste
1 cup soft bread crumbs
1/4 cup grated Parmesan cheese

Steps:

  • Set cheese sauce packet from dinner mix aside. Bring water to a boil. Add macaroni; cook for 4 minutes. Add the broccoli, onion and garlic. Cook 3-6 minutes longer or until macaroni is tender; drain., In a large saucepan, melt 1/2 cup butter. Stir in cheese sauce mix and milk. Add the ham, mustard, salt and pepper. Stir in macaroni mixture. , Transfer to a greased broiler-proof 2-1/2-qt. baking dish. Melt remaining butter; toss with bread crumbs and cheese. Sprinkle over top. Broil 4-6 in. from the heat for 4-5 minutes or until top is golden brown.

Nutrition Facts : Calories 312 calories, Fat 19g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 932mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 1g fiber), Protein 14g protein.

FANCY MAC 'N' CHEESE



Fancy Mac 'n' Cheese image

Make and share this Fancy Mac 'n' Cheese recipe from Food.com.

Provided by zoe85

Categories     Cheese

Time 25m

Yield 8 serving(s)

Number Of Ingredients 12

2 (7 1/4 ounce) packages macaroni and white cheddar cheese mix, mix or 2 (7 1/4 ounce) packages macaroni and cheese mix
2 cups fresh broccoli florets
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup butter, plus
1 tablespoon butter, divided
1/2 cup milk
2 cups cubed cooked ham
1 tablespoon Dijon mustard
salt and pepper
1 cup soft breadcrumbs
1/4 cup grated parmesan cheese

Steps:

  • Set cheese sauce packet from dinner mix aside. Bring 6 cups water to a boil. Add macaroni; cook for 4 minutes. Add the broccoli, onion and garlic. Cook 3-6 minutes longer or until macaroni is tender; drain.
  • In a large saucepan, melt 1/2 cup butter. Stir in cheese sauce mix and milk. Add ham, mustard, salt and pepper. Stir in macaroni mixture.
  • Transfer to a greased broiler-proof 2-1/2-qt. baking dish. Melt remaining butter; toss with bread crumbs and Parmesan cheese. Sprinkle over top. Broil 4-6 inches from the heat for 4-5 minutes or until top is golden brown. Yield: 8 servings.

Nutrition Facts : Calories 256.3, Fat 20.7, SaturatedFat 11.3, Cholesterol 70.9, Sodium 232, Carbohydrate 6, Fiber 0.3, Sugar 0.8, Protein 12.1

PIONEER WOMAN'S FANCY MAC AND CHEESE



Pioneer Woman's Fancy Mac and Cheese image

Recipe is from Ree Drummond -- sounds so decadent and delicious. Everyone deserves a splurge now and then!

Provided by DailyInspiration

Categories     Vegetable

Time 31m

Yield 12 serving(s)

Number Of Ingredients 17

1 lb white button mushrooms, quartered (or cremini mushrooms)
olive oil, for drizzling
kosher salt
fresh ground black pepper
8 slices bacon, thick-cut
2 yellow onions, peeled, halved and thinly sliced
5 tablespoons butter (plus more for buttering the pan)
1 1/2 lbs macaroni noodles
1/4 cup all-purpose flour
2 cups whole milk
1/3 cup half-and-half
2 eggs, beaten
3/4 cup Fontina cheese, grated
3/4 cup gruyere cheese, grated
3/4 cup parmesan cheese, grated
4 ounces goat cheese, crumbled
4 ounces gorgonzola, crumbled

Steps:

  • Heat oven to 425 degrees F.
  • Drizzle the mushrooms with the olive oil and then sprinkle them with salt and pepper. Roast in the oven until deep golden brown, 20 to 25 minutes. Set aside. Turn down the oven to 350 degrees.
  • Fry the thick slices of bacon until chewy, but not yet crisp. Chop up the bacon into bite-size bits. Set aside.
  • In a large skillet over medium-low heat, saute the onions in 1 tablespoons butter, stirring occasionally, until golden brown, about 15 minutes. Set aside.
  • Cook the macaroni until just undercooked. Set aside.
  • To make the sauce, melt the remaining 4 tablespoons butter in a large pot over medium heat. Sprinkle the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Then pout in the milk, whisking constantly. Cook the white sauce until thick and bubbly, 3-5 minutes. Next, add the half and half, 1 teaspoons salt and 1/2 teaspoons pepper. Spoon some of the hot white sauce into the beaten eggs to temper them, stirring with a fork to incorporate the mixture without cooking the eggs. Pour the tempered eggs into the white sauce, stirring constantly as you add them. Add the fontina, gruyere, parmesan, and goat cheese. Stir until the cheese melts. Add the cooked macaroni and stir to coat. Splash in a little milk or hot water if needed for thinning.
  • Butter a 9 x 13 inch baking pan. Layer on half the onions, half the macaroni, half the musrooms, half the gorgonzola and half of the bacon. Repeat layers, ending with the bacon. Bake until bubbly and hot, 20 to 25 minutes.

Nutrition Facts : Calories 497.9, Fat 22.7, SaturatedFat 12.9, Cholesterol 89.2, Sodium 477.9, Carbohydrate 50.7, Fiber 2.6, Sugar 5.6, Protein 22.5

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