MACARONI AND CHEESE FOR GROWN-UPS
This is a great side dish or main course. I say for grown-ups, but anyone can enjoy it. Use your choice of cheeses, I like Smoked Gouda, Swiss, Chedder and Munster. Thanks to Alton Brown for the idea of Panko on top as a crust. I don't remember where I got this but I think it was my Nana.
Provided by Lauren4372
Categories Pasta Shells
Time 35m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees.
- Put the water, 1/2 teaspoon of salt and oil in a large heavy saucepan over high heat to boil. Add the pasta and cook stiring occasionally until tender, about 8 minutes.
- In a small heavy saucepan melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook stirring constantly for 2 minutes.
- Slowly add the milk, whisking constantly.
- Add the remaining salt and pepper and continue whisking until the sauce is smooth and thick enough to coat the whisk; about 8 minutes.
- Remove the sauce from the heat and stir in the cheese(s). Continue stiring until smooth and melted.
- In the microwave melt the remaining butter and mix with Panko. Add the parsley. Set aside.
- Lightly butter a 1.5 quart casserole or 4- 15 oz. rammikins.
- Combine chesse sauce and macaroni in casserole mixing well.
- Top with Panko and bake in 375 degree oven for 20 minutes or until brown on top.
- Remove and enjoy.
Nutrition Facts : Calories 849.2, Fat 32, SaturatedFat 18.7, Cholesterol 79.2, Sodium 1073.2, Carbohydrate 110.8, Fiber 4.6, Sugar 11.9, Protein 28.2
MAC-N-CHEESE FOR GROWN-UPS
This was sent to me in a William Sonoma magazine and it's a nice variation on an old classic that tends to be a more grown up taste (IMHO) It calls for cavatappi pasta (a fancier elbow looking pasta) but I couldn't find it so just used elbow. Has more steps than most mac-n-cheese I've made but I feel it's worth it and hope you do too.
Provided by Bonnie G 2
Categories Macaroni And Cheese
Time 1h
Yield 1 Pan, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- Butter 3-4 quart square baking dish.
- In 4 quart saucepan over medium heat, melt 6 tablespoons of butter.
- Stir in flour, cook, stirring, 1 minuted. Add bay leaf.
- Slowly whisk in milk until smooth.
- Simmer, whisking occasionally, 14-16 minutes.
- Discard bay leaf.
- Whisk in creme fraiche and 1 1/2 teaspoon fleur de sel; bring to simmer.
- Off heat, stir in 1 1/2 cups each mozzarella and cheedar.
- Season with Fleur de sel and white pepper.
- In large bowl, combine pasta and cheese sauce.
- Stir in 2 cups mozzarella.
- Transfer to prepared casserole dish.
- Sprinkle with remaining 1/2 cup mozzarella and cheddar, then with bread crumbs.
- Bake 30 minutes.
- Let stand 10 minutes before serving.
MACARONI AND CHEESE FOR GROWNUPS
This is a sophisticated version for those who appreciate the cheesy goodness without the processed powdered cheese flavor. You can use macaroni or another small pasta like shells or spirals.
Provided by Tinalovespasta
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Melt the butter in a heavy skillet.
- Add the onion and saute on medium heat until softened and mostly cooked-about 10 minutes.
- Add the garlic and cook for one more minute-be careful not to brown the garlic.
- Whisk the flour in.
- Cook while stirring for three minutes.
- Uncooked flour tastes bad!
- Whisk in the milk.
- Continue to stir until the mixture barely begins to boil.
- It should be a little bubbly and beginning to thicken.
- Add the vinegar while whisking-if the milk is hot it won't curdle and the vinegar brightens up the sauce.
- Add salt and pepper to taste.
- If you don't want black flecks use white pepper instead.
- Add a dash of Tobasco.
- Taste then add more if you like.
- Stir in the pepperoncinis or jalapenos.
- You need to experiment-make this a few times and decide exactly how much of which pepper you like.
- Stir in your favorite cheeses.
- I like to combine sharp cheddar with a little crumbled bleu.
- Swiss is good for flavor but not texture so blend with something creamy like Fontina.
- Monterey Jack is very creamy but without a lot of flavor so add something sharp and flavorful.
- Pour the macaroni into a large baking pan.
- Pour the sauce over and gently mix.
- Sprinkle the parmesan and bread crumbs on top.
- Bake at 350 degrees until browned on top-about 25 minutes or so.
- Let sit for 10 minutes then serve.
- You may never even consider boxed mac-n-cheese again.
Nutrition Facts : Calories 780.7, Fat 35, SaturatedFat 20.9, Cholesterol 90.6, Sodium 2129.4, Carbohydrate 78.5, Fiber 3.7, Sugar 9.8, Protein 37.4
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