Macaroni With Asiago Recipes

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.

CREAMY BAKED FETTUCCINE WITH ASIAGO AND THYME

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the pasta cooking liquid.
• In a large bowl combine the 2 cups Aiago cheese, creme fraiche, Parmesan, thyme, salt, pepper, cooked pasta, and pasta cooking liquid. Gently toss until all the ingredients are combined and the pasta is coated. Place the pasta in a buttered baking dish and sprinkle with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Let sit for at least 5 minutes and serve.

FUSILLI WITH SPINACH AND ASIAGO CHEESE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
• Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
• Transfer the pasta to a serving plate and serve.

ASIAGO MAC AND CHEESE

Steps:

• In 8-inch skillet, heat oil over medium heat. Add bread crumbs to oil. Cook 2 to 3 minutes, stirring constantly, until golden brown; set aside.
• In 5-quart Dutch oven or saucepan, cook macaroni as directed on package, except add cauliflower florets 5 minutes before end of cook time. Drain; return to Dutch oven.
• Meanwhile, in 1 1/2-quart saucepan, heat oil over medium heat. In small bowl, beat together milk and flour, using whisk, until smooth. Stir milk mixture into oil in saucepan. Cook, stirring constantly, until mixture thickens and bubbles. Remove from heat; cool 3 minutes. Stir in cheese, salt, nutmeg and pepper just until cheese melts; stir in pimientos and 1 tablespoon basil.
• In Dutch oven, cheese mixture into cooked macaroni until well combined. For each serving, sprinkle macaroni with about 1 tablespoon crumb topping and about 1 teaspoon basil.

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.

MACARONI WITH WISCONSIN ASIAGO CHEESE

Steps:

• Preheat the oven to 350 degrees. Butter six individual gratin dishes.
• Boil the pasta until al dente. Drain and cool.
• In a medium saucepan over moderately low heat, melt 6 Tab of the butter. Add the flour and cook, stirring, 3 minutes. Whisk in the milk and raise the heat to high. When the milk begins to boil, reduce the heat to medium and cook, whisking occasionally, until thickened. Be careful that the milk doesn't burn. Add the mustard, cayenne, Tabasco, and Worcestershire and season with salt and pepper.
• In a large bowl, toss together the pasta, sauce, Asiago, Cheddar, 1 cup of the parmigiano-reggiano, the parsley, and chives. Spoon into the buttered gratin dishes. Mix together the bread crumbs and the remaining parmigiano-reggiano and sprinkle over the pasta. Dot lightly with the remaining butter and bake on the middle shelf until the crumbs are lightly browned and the sauce is bubbling, 25 to 30 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.