London Macaroni And Cheese Recipes

MACARONI AND CHEESE

Macaroni and Cheese image

Try Ree Drummond's creamy Macaroni and Cheese recipe from Food Network.

Provided by Ree Drummond : Food Network

Time 55m

Yield 6 servings

Number Of Ingredients 16

Ingredients

4 cups dried macaroni
1 whole egg
1/2 stick (4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking
Salt
Seasoned salt
1/2 teaspoon ground black pepper
Optional spices: cayenne pepper, paprika, thyme
1 pound thick-cut peppered bacon
3 yellow onions, halved and sliced
3 tablespoons butter
8 ounces gorgonzola
Cooked sliders and/or macaroni and cheese, for serving

Steps:

Preheat the oven to 350 degrees F.
Cook the macaroni until still slightly firm. Drain and set aside.
In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
Use a fork to crumble the gorgonzola.
Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.

LONDON MACARONI AND CHEESE

London Macaroni and Cheese image

Make and share this London Macaroni and Cheese recipe from Food.com.

Provided by ratherbeswimmin

Categories Cheese

Time 1h21m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 cups grated sharp white cheddar cheese
1 cup fresh grated parmigiano-reggiano cheese
1 lb ziti pasta (may substitute penne, or short macaroni)
3 3/4 cups whole milk
8 tablespoons butter (plus extra for the baking dish)
6 tablespoons flour
1/2 teaspoon cayenne pepper
1 pinch freshly grated nutmeg (small pinch)
kosher salt
fresh ground white pepper
1/2 cup heavy cream
1/2 cup fresh breadcrumb

Steps:

Preheat oven to 350°.
In a bowl, combine the first 2 ingredients; set aside.
Bring a large pot of water to a boil over high heat; cook the pasta until al dente, 10-12 minutes; drain and transfer to a mixing bowl.
In a small saucepan over med-high heat; bring milk to a simmer.
In a large saucepan over medium heat, melt the butter; when the butter starts to bubble, whisk in the flour; cook, stirring constantly for 5-6 minutes; then remove pan from heat.
Whisk in the hot milk all at once.
Add in the cayenne, nutmeg, and salt/pepper to taste.
Return the mixture to high heat and cook, stirring constantly, until it comes to a boil and thickens (about 2-3 minutes).
Reduce heat to low; add in 2 cups of the combine cheeses; cook and stir until the cheeses have melted completely.
Pour the sauce over the pasta and mix lightly.
Lightly butter a 3 1/2 quart baking dish; sprinkle 1/2 cup combined cheeses over the bottom.
Cover with 1/3 of the pasta and 1/3 of the remaining cheese.
Repeat layers twice, ending with a layer of cheese.
Pour the cream over all and sprinkle with bread crumbs.
Place casserole dish on the middle shelf of the oven; bake about 30 minutes or until the macaroni is bubbling and the crumbs are golden brown.

Nutrition Facts : Calories 1387.8, Fat 77.6, SaturatedFat 47.6, Cholesterol 228.1, Sodium 1236.7, Carbohydrate 116.9, Fiber 4.6, Sugar 15.4, Protein 54.8

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