Italian Macaroni And Cheese Modified Rachael Ray Recipes

ITALIAN MAC-N-CHEESE

Steps:

• Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.
• In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden.
• Preheat broiler to high.
• To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.
• Combine cheese sauce with sausage and pasta, transfer to flameproof baking dish, casserole or flameproof serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.

MACARONI AND CHEDDAR CHEESE

Steps:

• Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded Cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a flameproof baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the Cheddar cheese on top.

ITALIAN MACARONI AND CHEESE (MODIFIED RACHAEL RAY RECIPE)

Steps:

• Cook pasta in boiling water as per package directions until done.
• Fry sausage in 2 T olive oil until cooked thoroughly, breaking up into small pieces while cooking.
• When sausage is done, transfer to a bowl.
• Add, 2 T olive oil (or more if needed) to pan. Add mushrooms, garlic, butter. Add salt and pepper to taste.
• Saute, stirring frequently, until mushrooms become somewhat limp.
• Add flour and saute for a couple of minutes.
• Stir in chicken stock and milk. Bring to a boil and let it bubble and thicken.
• Stir in tomatoes and hot sauce.
• Add cheese, stir and simmer 5 minutes.
• Stir in sausage.
• Mix into pasta and serve.

TEXAS HOLD-UMS MINI CHIPOTLE BEEF BURGERS WITH WARM FIRE ROASTED GARLIC KETCHUP

Steps:

• Pre-heat grill pan to high. Place the meat in a bowl. Cut the onion in half. Grate half the onion into the meat using the small grate on a box grater. Chop and reserve the other half onion. Add Worcestershire, chipotles and sauce and grill seasoning to burgers. Drizzle a little EVOO over the bowl and mix meat. Score the meat into 4 sections. Make 3 mini-burgers, each 3 inches wide, 1-inch thick, from each half-pound of meat. Heat a small sauce pot over medium heat. Add EVOO and garlic. Cook garlic 2-3 minutes then add sugar and vinegar, cook 2 minutes more and stir in tomatoes. Season sauce with salt and pepper and allow it to reduce 5-6 minutes more. Grill meat 2-3 minutes on each side and top with cheese, if you like. Place burgers on buns and top with raw chopped onions and warm fire roasted ketchup and serve.