Giadas Macaroni And Cheese Recipes

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MACARONI AND CHEESE



Macaroni and Cheese image

Provided by Giada De Laurentiis

Time 45m

Yield 6

Number Of Ingredients 11

Butter, (for greasing dish)
1 pound pasta, (such as Taccole, pictured above)
2 cups heavy cream
2½ cups whole milk
2 teaspoons all-purpose flour
½ teaspoon salt, (plus more for pasta water)
¼ teaspoon freshly ground black pepper
2 cups packed grated Fontina
¾ cup packed finely grated Parmesan
¾ cup packed grated mozzarella
2 tablespoons finely chopped fresh Italian parsley leaves

Steps:

  • Preheat the oven to 450 degrees F.
  • Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
  • Whisk the cream, milk, flour, ½ teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, ½ cup Parmesan, and ½ cup mozzarella. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, ¼ cup Parmesan, and ¼ cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Sprinkle with the parsley, and let stand for 10 minutes before serving.

Nutrition Facts : ServingSize 6

GIADA'S MACARONI AND CHEESE



Giada's Macaroni and Cheese image

YUMMY.....how good is this. Not your typical Mac and Cheese for sure. Saw this on foodtv and had to try it. Giada rocks!

Provided by haircurlgirl

Categories     Cheese

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 tablespoons all-purpose flour
1/2 teaspoon salt, plus more
salt, for pasta water
1/4 teaspoon fresh ground black pepper
2 cups packed grated fontina
3/4 cup packed finely grated parmesan cheese
3/4 cup packed grated mozzarella cheese
4 ounces cooked ham, diced (optional)
2 tablespoons finely chopped fresh Italian parsley

Steps:

  • Preheat the oven to 450 degrees F.
  • Butter a 13 by 9-inch glass baking dish and set aside.
  • Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
  • Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend.
  • Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat.
  • Transfer the noodle mixture to the prepared baking dish.
  • Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture.
  • Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes.
  • Let stand for 10 minutes before serving.

Nutrition Facts : Calories 830.4, Fat 55.6, SaturatedFat 33.3, Cholesterol 239.8, Sodium 908.3, Carbohydrate 51, Fiber 2, Sugar 7.5, Protein 32.5

GIADA'S MACARONI AND CHEESE



Giada's Macaroni and Cheese image

Classic feel-good food featuring three kinds of cheese, diced ham and egg noodles.

Provided by Giada De Laurentiis

Categories     cheese,comfort food,dinner,lunch,Main,pork

Time 35m

Yield 6 servings

Number Of Ingredients 12

Butter, for greasing dish
12 oz wide egg noodles
2 cups heavy cream
2 ½ cups whole milk
2 tsp all-purpose flour
½ tsp salt, plus more for pasta water
¼ tsp freshly ground black pepper
2 cups (packed) Fontina, grated
¾ cup (packed) finely grated Parmesan
¾ cup (packed) grated mozzarella
4 oz cooked ham, diced (optional)
2 Tbsp finely chopped fresh Italian parsley leaves

Steps:

  • Preheat the oven to 450ºF.
  • Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
  • Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

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