MAC AND CHEESE
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
MACARONI AND CHEESE FROM INA GARTEN (BAREFOOT CONTESSA)
One of my favorite comfort foods made by Ina with cheddar and gruyere cheese and topped with fresh tomatoes.
Provided by KathyP53
Categories Cheese
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6-8 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 qt.) 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 minutes or two more, until thickened and smooth. Off the heat, add the Gruyere, cheddar, 1 tablespoons 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 butter with fresh breaf crumbs, and sprinkle on top. Bake 30-35 minutes, or until the sauce is bubbly and macaroni is browned on the top.
LOBSTER MAC AND CHEESE
For an elegant seafood dish, Ina Garten adds tender, buttery lobster and Gruy�re to her Lobster Mac and Cheese recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Drizzle oil into a large pot of boiling salted water. Add the pasta 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. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still 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, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
- 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.
GROWN UP MAC AND CHEESE
For a cozy dinner for two, try Ina Garten's Grown-Up Mac and Cheese, which features cheddar, Roquefort and GruyÂre, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h10m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
- 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 the butter in a medium 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 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.
- Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
TRUFFLED MAC AND CHEESE
Provided by Ina Garten
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees.
- Heat the butter and 2 tablespoons of olive oil in a large (12-inch) saute pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender. Add the sherry and continue to saute for a few more minutes, until the sherry is absorbed. Set aside.
- Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt. Add the pasta and cook for 6 to 8 minutes, until al dente. Drain well.
- Meanwhile, melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring constantly with a whisk. Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy. Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg.
- Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish.
- Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they're minced. Add the bread crumbs and pulse to combine. Sprinkle the crumbs over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve hot.
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BAREFOOT CONTESSA | OVERNIGHT MAC & CHEESE | RECIPES
Overnight Mac & Cheese. Twenty-four hours before you plan to serve the gratin, bring a large pot of water to a boil. Add 2 tablespoons salt and the macaroni …
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- Twenty-four hours before you plan to serve the gratin, bring a large pot of water to a boil. Add 2 tablespoons salt and the macaroni and cook for exactly 4 minutes. Drain and set aside.
- Meanwhile, in a medium (10-inch) bowl, combine the cream, nutmeg, 1 cup of the Gruyere, ½ cup of the Cheddar, 2 teaspoons salt, and 1 teaspoon pepper. When the pasta is done, stir it into the cream mixture, cover the bowl with plastic wrap, and refrigerate for a full 24 hours. The pasta will absorb the cream and expand.
- When ready to cook, allow the mixture to sit at room temperature for about an hour. (You can also microwave it for 4 minutes.) Preheat the oven to 400 degrees.
- Butter a 2-quart gratin dish, transfer the mixture to the dish and spread it evenly. Combine the remaining 1 cup Gruyere and ½ cup Cheddar and sprinkle it evenly on top. Combine the bread crumbs and 2 tablespoons butter and sprinkle evenly on top. Bake for 20 to 25 minutes, rotating halfway through, until golden brown and crusty. Serve hot.
BAREFOOT CONTESSA | MAC & CHEESE | RECIPES
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 …
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- 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 Gruyère, 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.
BAREFOOT CONTESSA AT HOME: EVERYDAY RECIPES YOU'LL MAKE OVER …
Ina Garten is the author of four previous cookbooks, which have sold more than three million copies: The Barefoot Contessa Cookbook, Barefoot Contessa Parties!, Barefoot Contessa Family Style, and Barefoot in Paris. Ina is also the star of the Food Network Show Barefoot Contessa, and her new line of cake mixes, marinades, and condiments can now be found at …
From amazon.com
Reviews 2.4KFormat HardcoverAuthor Ina Garten
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Ina Garten Salad Nicoise - Chefs & Recipes hot chefsandrecipes.com. How To Make Ina Garten Salad Nicoise Preheat the oven to 500 degrees F. To make the marinade for the salmon, mix the lemon juice, lemon zest, olive oil, mustard, garlic, 1 1/2 tablespoons salt, and 1/2 tablespoon pepper in a small bowl and set aside Cover the bottom of the baking dish with aluminum foil …
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MACARONI AND CHEESE FROM INA GARTEN (BAREFOOT CONTESSA) RECIPE
Jan 8, 2016 - One of my favorite comfort foods made by Ina with cheddar and gruyere cheese and topped with fresh tomatoes. Jan 8, 2016 - One of my favorite comfort foods made by Ina with cheddar and gruyere cheese and topped with fresh tomatoes. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
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MACARONI AND CHEESE FROM INA GARTEN BAREFOOT CONTESSA RECIPE
Macaroni and cheese from ina garten barefoot contessa is the best recipe for foodies. It will take approx 50 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make macaroni and cheese from ina garten barefoot contessa at your home.. The ingredients or substance mixture for macaroni and cheese from ina garten barefoot …
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BAREFOOT CONTESSA | TRUFFLED MAC & CHEESE | RECIPES
Truffled Mac & Cheese. Preheat the oven to 375 degrees. Heat the butter and 2 tablespoons oil in a large (12-inch) sauté pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until tender. Add the sherry and sauté for 2 to …
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kosher salt, to taste vegetable oil, if desired 1 lb elbow macaroni or 1 lb cavatappi pasta 1 quart milk 8 tablespoons unsalted butter (divided) 1/2 cup all-purpose flour 12 ounces gruyere cheese, grated (4 cups) 8 ounces extra-sharp cheddar cheese, grated 1 tablespoon salt 1/2 teaspoon fresh ground black pepper vegetable oil, if desired 1 lb elbow macaroni
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What do you add to Mac and cheese to thicken it? While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the …
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Preheat the oven to 400 degrees. Butter a 2-quart gratin dish, transfer the mixture to the dish and spread it evenly. Combine the remaining 1 cup Gruyere and ½ cup Cheddar and sprinkle it evenly on top. Combine the bread crumbs and 2 tablespoons butter and sprinkle evenly on top. Bake for 20 to 25 minutes, rotating halfway through, until ...
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2015-03-22 Preheat the oven to 375ºF. Step 2. 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. Step 3. 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.
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Macaroni and Cheese from Ina Garten (Barefoot Contessa ... tip www.food.com. Melt 6 tablespoons of butter in a large (4 qt.) 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 minutes or two more, until thickened and smooth. Off the heat, add the Gruyere, cheddar, 1 ...
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2021-11-22 I knew Garten's overnight mac-and-cheese gratin would be the perfect pasta dish for Thanksgiving. Garten's overnight mac and cheese appears in the reissue of her first cookbook. Garten's overnight mac and cheese is a bonus recipe in the reissue of her first cookbook, "The Barefoot Contessa Cookbook," which originally came out in 1999. I got my ...
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Mac & Cheese from Barefoot Contessa. Preheat the oven to 375 degrees. 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 …
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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 Gruyère, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well.
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2020-05-27 You’ll need 8 ounces of Gruyère and 4 ounces sharp white cheddar. The recipe calls for the cheese in cups, but ounces are more helpful when you’re shopping for the cheese at the store. 2. Shred all the cheese at once, then store the extra in a covered container in the refrigerator for the next day. Shredding all the cheese upfront means ...
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