MAC AND CHEESY
Nadiya's twist on mac and cheese will have kids of all ages excited. It's made using cheesy puff crisps, which are crushed, mixed with the sauce and used to top the mac and cheese along with breadcrumbs. It's fun, it's delicious and it's bright!
Provided by Nadiya Hussain
Categories Main course
Yield Serves 6-8
Number Of Ingredients 11
Steps:
- Start by cooking the macaroni as per the packet instructions. When the macaroni is cooked, drain, rinse under cold water and set aside.
- Preheat the oven to 200C/180C Fan/Gas 6.
- Make the sauce by putting the butter in a flameproof 30cm/12in casserole and popping onto a medium heat. When the butter has melted, add the flour and whisk in. Add the milk a little at a time, whisking all the time until incorporated.
- Keep whisking till the mixture begins to thicken. Add the evaporated milk and yeast extract and cook until the mixture is thick. Take off the heat and allow to sit for 5 minutes.
- Add the cheese to the sauce and mix in until melted. Stir in the Worcestershire sauce and half the cheese puffs, then add the macaroni and mix through. Level off the top.
- Sprinkle over the breadcrumbs, remaining cheese puffs and the grated cheese.
- Bake for 30-35 minutes. Take out and leave for 10 minutes before eating.
MACARONI AND CHEESE PUFF
This oven-baked cheesy pasta dish is so comforting and delicious, you'll never want to go back to regular mac and cheese again.
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Cook the pasta in boiling water as directed on the package. Drain well. Combine the milk, American cheese, and butter in a large saucepan over low heat. Cook, stirring frequently, until the cheese has melted. Place the beaten egg yolks in a heat-proof bowl. Take about 1/4 cup of the hot cheese sauce and stir it quickly into the eggs, mixing until incorporated. Add the egg mixture to the cheese sauce. Mix well then remove the pan from the heat. Add the cooked pasta, bread crumbs, pimiento, parsley, and onion to the cheese sauce. Mix well then set aside. In a mixing bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form. Fold the egg whites into the pasta mixture gently. Do not overmix. Transfer the macaroni and cheese to a 1 1/2 quart baking dish or souffle dish. Place in the oven and bake at 325 degrees F for one hour or until set in the middle. Serve hot.
CHEESE PUFFS
Steps:
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
- In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
- Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.
MACARONI-CHEESE PUFF
This is for the Zzar World Tour - Floozies - in the French category. Since it's baked in a souffle dish, it might fit this category. I tried it the first time June 23, 1987, and it's from the Better Homes and Gardens Calorie Counters Cookbook. I have yet to remember to time any of my recipes so preparation and cooking times are estimates.
Provided by Toni in Colorado
Categories Cheese
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a sauce pan, combine milk, cheese and salt.
- Stir over low heat until cheese melts.
- Stir about half the hot mixture into the egg yolks.
- Return all to sauce pan.
- Stir in the macaroni, crumbs and onion.
- In a small mixer bowl, beat egg whites and cream of tartar until stiff peaks form.
- Fold into macaroni mixture.
- Bake in an ungreased 1 1/2 quart souffle dish in a 325 degree oven for about 1 hour or until knife inserted off center comes out clean.
- Serve at once.
Nutrition Facts : Calories 461.4, Fat 18.4, SaturatedFat 10.4, Cholesterol 187.9, Sodium 588.7, Carbohydrate 46.9, Fiber 1.8, Sugar 2, Protein 25.6
MAC AND CHEESE IN PUFF PASTRY
This recipe screams COMFORT FOOD at its finest! What's not to love about your favorite mac and cheese recipe, and that puff pastry, the light and crispy crust that we all know and love? You get the whole banana here! Not only that, but it presents itself exquisitely on a plate. This is the perfect brunch food or light supper...
Provided by Sherry Blizzard
Categories Pasta
Time 35m
Number Of Ingredients 4
Steps:
- 1. Make your mac and cheese like you normally would. Allow it to cool and "set-or firm up". Here is the link to Samantha Jacobs Mac and Cheese that is my GO-TO recipe. https://www.justapinch.com/recipes/main-course/pasta/ooey-gooey-mac-and-cheese-2.html
- 2. Preheat oven to 400F.
- 3. Thaw the puff pastry dough. Lightly flour a board and lightly roll dough. Cut into 4 sections (or more if you want little bite-sized appetizer pieces).
- 4. Beat the egg in a little dish. This is your "glue" that will hold the dough together.
- 5. Cut a section of your mac and cheese and place on top of the puff pastry section. (I'm guessing I used a little more than 1/4 cup).
- 6. Brush egg wash around all sides of the puff pastry and fold each side up to meet. Pinch together, turn over and put "pretty side" up (seam sides down). Brush the top with egg wash.
- 7. Bake in the preheated oven for 15 minutes or until the puff pastry is golden brown and slightly crispy-flaky.
- 8. Serve immediately with a light salad or a veggie garnish.
MACARONI-CHEESE PUFF
This mac and cheese dish is more like a mini-souffle and it's a fun change from the ordinary mac and cheese. Recipe: BHG Photo: www.ifood.tv
Provided by Ellen Bales
Categories Pasta Sides
Time 55m
Number Of Ingredients 11
Steps:
- 1. In a medium saucepan, cook macaroni according to package directions; drain and set aside.
- 2. Meanwhile, in a large saucepan, combine the milk, cheese, and butter. Cook and stir over low heat until cheese is melted. Remove from heat.
- 3. In a small mixing bowl, beat the egg yolks with a rotary beater. Stir about 1/2 cup of the hot cheese mixture into the egg yolks. Pour egg yolk mixture into remaining cheese mixture in saucepan, stirring to combine. Add the drained macaroni, bread crumbs, pimiento, parsley, and onion. Set aside.
- 4. In a medium mixing bowl, beat egg whites and cream of tartar with an electric mixer on medium to high speed until stiff peaks form. Gently fold beaten egg whites into macaroni mixture. Pour mixture into six ungreased 1-cup souffle dishes or an ungreased 2-quart souffle dish.
- 5. Bake in a preheated 325-degree oven for 25 to 30 minutes for 1-cup souffle dishes or about 45 minutes for 2-qt. souffle dish, or until puffed and browned. Serve immediately.
CLASSIC BAKED MACARONI AND CHEESE
Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.
Provided by Alison Roman
Categories dinner, lunch, casseroles, pastas, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook pasta in a large pot of salted boiling water until it's barely al dente. (It should be more al dente than your average pasta: It's going to continue to cook in the oven.) Drain and set aside.
- Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
- Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
- Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
- Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
- Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.
Nutrition Facts : @context http, Calories 1076, UnsaturatedFat 24 grams, Carbohydrate 85 grams, Fat 61 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 31 grams, Sodium 1027 milligrams, Sugar 12 grams, TransFat 1 gram
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