Macaroni Grills Asiago Sauce Recipe 55

CHICKEN AND BOWTIE PASTA WITH ASIAGO CREAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.
• Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook and stir chicken cubes, reducing heat if necessary, until no longer pink in center and juices run clear. Set aside.
• In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside.
• Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through. Return sauce to the stove and add remaining 1/4 cup cream and parsley flakes. Heat through.
• To serve, place pasta in a large mixing or serving bowl. Add chicken and mushroom mixture and pour in cream sauce. Toss well, and serve.

MACARONI GRILL'S ASIAGO SAUCE RECIPE - (5/5)

Steps:

• Heat cream to very hot. Just to a bubbly stage -- But Do Not Boil. Add chicken base and cheese, stirring constantly with a wire whisk. Bring temperature back just to bubbly. Dissolve cornstarch in cold water and add to sauce. Bring to a slow simmer to cook out the starch. Mix well. Transfer the sauce to a covered container and refrigerate until needed. This recipe yields ?? servings.

MACARONI WITH ASIAGO

Steps:

• Heat oven to 350 degrees F.
• Heat a large pot os salted wter to a boil over high heat.
• Cook pasta until al dente, 10-12 minutes.
• Drain; cool.
• Place in a large bowl.
• Melt 5 T of the butter in a medium saucepan over medium low heat.
• Add flour; cook, stirring, 3 minutes.
• Whisk in milk; raise heat to high.
• Heat to a boil, reduce heat to medium.
• Cook, stirring occasionally, until thickened, 6 minutes.
• Add Worcestershire sauce, mustard, salt red pepper and hot pepper sauce.
• Pour sauce over pasta;mix.
• Add Asiago, 4 ounces of th Parmesan cheese, cheddar, parsley and chives; toss to mix.
• Pour into a buttered 2 1/2 quart baking dish.
• Mix bread crumbs with remaining Parmesan cheese in small bowl.
• Melt remaining 2 T butter in small saucepan; pour over bread crumbs.
• Toss to mix; sprinkle over pasta.
• Bake until crumbs are lightly browned and sauce is bubbling, 40-50 minutes.

ASIAGO SUN-DRIED TOMATO PASTA

Steps:

• In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.

ROMANO'S MACARONI GRILL NACHOS NAPOLI

Steps:

• stack the wonton wrappers and slice into 3-4 sections lengthwise and then cut each strip 3 more times to make little rectangles or chips.
• Deep fry in hot canola oil till light golden brown, drain on paper towels and set aside.
• Cheese sauce:.
• Mix cornstarch and water in a small bowl, then add granules; set aside.
• In a sauce pan heat the cream.
• Slowly add cornstarch mixture, mix till thick and slowly add in cheese.
• Stir till cheese is totally melted and then turn heat to low and stir occasionally.
• Place the chips on a plate and sprinkle with1/2 the mozzarella cheese.
• Dot the top with about 2/3 c hot cheese sauce.
• Sprinkle all other ingredients evenly over the top.
• Sprinkle with as much remaining mozzarella cheese as desired.
• Serve while hot.
• Cheese sauce makes about 3 cups. Servings are for a meal, for an appetizer it would feed around 2-4 people.