Ipa Mac And Cheese Recipes

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MAC AND CHEESE



Mac and Cheese image

Raise the volume with Ina Garten's creamy Mac and Cheese recipe, made with Gruy�re, fresh tomatoes and nutmeg for warmth, from Food Network's Barefoot Contessa.

Provided by Ina Garten

Categories     side-dish

Yield 6 to 8 servings

Number Of Ingredients 12

Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Steps:

  • Preheat the oven to 375 degrees F.
  • Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
  • Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
  • Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

THE BEST CHICK-FIL-A MAC AND CHEESE RECIPE (COPYCAT)



The Best Chick-fil-A Mac and Cheese Recipe (Copycat) image

Provided by Katie Clark

Categories     Copycat

Time 30m

Number Of Ingredients 10

16 ounces elbow macaroni
1 teaspoon salt
1/4 cup salted butter
1/4 cup flour
1 cup cream
2 1/2 cups whole milk
1 3/4 cup shredded sharp cheddar
3/4 cup shredded parmesan
1 cup shredded romano cheese
Salt and Black Pepper (to taste) Extra cheddar cheese for top

Steps:

  • Preheat oven to 350 degrees F
  • Bring a large pot water to a boil with salt.
  • Boil noodles until al dente, drain and set aside (reserve about 1/2 cup of pasta water in case you need to thin up the sauce)
  • Melt butter in a large sauce pan over medium heat.
  • Whisk in flour and mix continuously for about 4-5 minutes over low heat.
  • Slowly pour in the cream and whole milk and stir the whole time until it starts to thicken over low heat.
  • Mix in the combination of cheeses until the cheese starts to melt and become creamy and season with salt and pepper to taste.
  • If it becomes too thick, thin the sauce with a little bit of the reserved water.
  • Mix in the macaroni noodles.
  • Pour mixture into a large baking dish.
  • Top with additional shredded cheddar cheese.
  • Cook for five minutes.
  • After five minutes, cook on a low broil for two minutes.
  • Remove from oven and mix together so crispy cheese on top is incorporated throughout the dish

Nutrition Facts : Calories 393 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 17 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 692 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

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