GRUYèRE MAC AND CHEESE
This version of mac and cheese is inspired by the staff meals at Bistro d'à Côté, a restaurant where I interned in Paris. It's made with Gruyère cheese and béchamel sauce-and what I'm going for is a really creamy, cheesy interior and a crisp exterior.
Provided by Anita Lo
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the béchamel: Heat the milk, onion, and bay leaf in a small saucepan over medium-low heat until steam wisps start to rise from the milk (this is scalding the milk, the stage just before boiling), then turn the heat to low. Meanwhile, bring water to a rapid boil in a large saucepan; salt the water. Add the macaroni, immediately stir with a wooden spoon to prevent sticking, and cook for 6 minutes, stirring occasionally.
- As the macaroni cooks, prepare the roux: Melt the butter in a medium saucepan over medium heat; then whisk in the flour and cook, stirring, to remove the raw flavor of the flour. Once the mixture is bubbling, turn the heat down to low as it continues to cook, about 5 minutes. Add a pinch of cayenne. Slowly add the scalded milk, whisking vigorously after each addition until sauce is smooth. (Discard the onion and bay leaf.) The sauce will thicken as it heats, so be sure to whisk continuously to avoid burning. When all the milk is incorporated, bring to a simmer again before taking the saucepan off the heat. Drain the cooked pasta thoroughly.
- Whisk the cream into the béchamel and season with salt and pepper. Place the macaroni in a large bowl and add 2 cups of the Gruyère. Pour the béchamel on top and stir well to combine. Season to taste with salt.
- Assemble and bake the macaroni: Preheat oven to 400 degrees F. Pour macaroni into a buttered baking dish and top with the remaining Gruyère, then sprinkle on the panko and Parmesan. Bake until the top is lightly browned and cheese is bubbly, 20-30 minutes.
- Remove macaroni from the oven and set aside. Chop chives and parsley and garnish before serving.
MOZZARELLA MAC AND CHEESE
Steps:
- Place an oven rack in the middle position. Preheat the oven to 375 degrees F.
- Bring a large pot of salted water to a boil over medium-high heat. Add the noodles and cook to al dente per the package instructions. Drain and set aside.
- In the same pot, melt the butter over medium-high heat. Stir in the flour and cook for about a minute. Add the milk, a cup at a time, whisking or stirring with a wooden spoon after each addition until thickened. Add the mozzarella, Swiss and 1/2 cup Parmesan and stir until melted. Season with salt and pepper. At this point if you want to add fun mix-ins like cut-up hot dogs, crispy bacon, peas or hot sauce, now's the time to do so. Stir in the noodles. It may seem overly saucy at this point, but once it bakes up, it'll be perfect!
- Pour into a 9-by-13-inch casserole dish. Dollop all over with the pizza sauce. In a medium bowl, toss the breadcrumbs, garlic, crushed red pepper flakes and remaining 1/4 cup Parmesan with a drizzle of olive oil and sprinkle all over the mac and cheese. Bake until browned and bubbly, about 25 minutes. Sprinkle with fresh basil and enjoy!
GORGONZOLA MAC N' CHEESE
This is different twist on everybody's favorite comfort food! It is especially good served with buffalo chicken, wings or tenders.
Provided by Sarah 11879
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Grease 13x9x2-inch glass baking dish.
- Cook pasta until l dente, drain.
- Melt butter over medium-low heat, add flour, cook 1 minute to make roux (do not brown).
- Gradually whisk in milk and cream, simmer until mixture thickens slightly, whisking occasionally.
- Reduce heat to low, add grated cheddar cheese and crumbled gorgonzola cheese, whisk until cheese melts.
- Add cooked pasta to sauce, stir to coat, transfer mixture to prepared baking dish, sprinkle with remaining 1/2 cup blue cheese and bake until sauce begins to bubble. Sprinkle with chives and serve.
Nutrition Facts : Calories 679.3, Fat 40.5, SaturatedFat 25.1, Cholesterol 125.5, Sodium 719.6, Carbohydrate 50.4, Fiber 1.9, Sugar 4.7, Protein 28.2
REALLY GOUDA MAC AND CHEESE
Homemade mac and cheese with a smoky Gouda twist.
Provided by David Mattey
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h10m
Yield 12
Number Of Ingredients 13
Steps:
- Melt 1 tablespoon butter on a griddle over medium-high heat. Add bread and cook until toasted, 1 to 2 minutes per side. Set aside to cool.
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain macaroni and transfer to a large bowl.
- Place cooled toast in a resealable bag and slowly crush with the bottom of a saucepan or a rolling pin. Set bread crumbs aside.
- Mix Cheddar and Gouda cheeses together and divide into 4 equal piles.
- Melt 1/2 cup butter in a saucepan over medium heat.
- While butter is melting, whisk 1 cup milk and cornstarch together in a bowl until cornstarch has dissolved. Add milk-cornstarch mixture to the melted butter. Gradually mix in remaining 1/2 cup milk and half-and-half. Cook, whisking continuously, until mixture thickens to the consistency of a milkshake, 3 to 5 minutes. Add 2 piles of cheese, one at a time, whisking after each addition until cheese has completely melted.
- Pour cheese sauce over cooked macaroni and mix to coat. Transfer 1/2 of the mac and cheese mixture to the reserved baking pan and spread evenly. Sprinkle 1 pile of cheese over top. Evenly distribute the rest of the mac and cheese mixture into the pan, sprinkle with remaining cheese, and top with reserved breadcrumbs.
- Bake in the preheated oven until golden and bubbly, 15 to 20 minutes.
Nutrition Facts : Calories 540.4 calories, Carbohydrate 36.3 g, Cholesterol 106.9 mg, Fat 34.1 g, Fiber 1.4 g, Protein 22.3 g, SaturatedFat 21.2 g, Sodium 714.1 mg, Sugar 3.2 g
GRILLED MAC AND CHEESE
Mac and cheese on the grill is going to be one of the tastiest side dishes you've ever had. Its over-the-top, cheesy, creamy flavor is loved by adults and children as well.
Provided by ~Mark~
Categories Side Dish
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
- Set up an outdoor grill for indirect cooking over medium heat. For charcoal, use coals on one side of the grill. For gas, shut off one side of the grill.
- Place an 8-quart cast iron Dutch oven over the hot side of the grill. Add bacon; cook and stir until it renders its fat, but doesn't crisp up, 5 to 7 minutes. Add onions and garlic; move the Dutch oven so only about half of the pot is over the heat. Cook and stir until onions start to become translucent, about 5 minutes. Pour in milk and cook until hot, but not simmering. Melt in cream cheese.
- Stir in about a handful of Cheddar cheese at a time until 3 cups have been melted into the mixture. Move the Dutch oven to the cooler side of the grill. Stir in cooked macaroni. Crumble the cheese crackers over the top. Sprinkle with remaining 1 cup Cheddar cheese.
- Close the lid of the grill and let cook until bubbly and reduced, about 40 minutes, rotating the Dutch oven every 5 minutes or so to keep from burning. Remove from heat and serve.
Nutrition Facts : Calories 782.3 calories, Carbohydrate 61.3 g, Cholesterol 120.5 mg, Fat 42.1 g, Fiber 3.1 g, Protein 38.1 g, SaturatedFat 22.8 g, Sodium 1035.1 mg, Sugar 10.1 g
GORILLA MAC AND CHEESE RECIPE
Provided by MooK
Number Of Ingredients 16
Steps:
- pre-heat oven to 350°f in a large pot, combine enough water to cover the pasta and the kosher salt, bring to a boil toss all the cheeses together in a large bowl and set aside boil the pasta til it is about 2/3rds cooked. drain water and set aside in a large bowl toss the hot pasta with about 4 cups of the cheese mixture in a food processor, pureè the onion and the garlic in a pan/pot on the stove, melt the butter until the foam subsides add the onion/garlic pureè to the melted butter (it should sizzle) and lower the heat to low whisk in the salt, pepper, oregano, and paprika to the onion/garlic/butter add the milk, heavy cream, and sour cream and whisk til the mixture comes back to a low simmer add about 6 cups of the remaining cheese mixture to the pot and keep whisking til the cheeses completely melt add the eggs to the sauce mixture, mixing til completely blended pour the cheese sauce into the bowl the the pasta and mix together well transfer the pasta and cheese to a lightly greased 10 by 15 pan scatter the remaining cheese mix on top top the mac and cheese with the pulverized goldfish crackers cover the dish with plastic wrap and aluminum foil bake for 30 minutes
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