MACARONI AND CHEESE
Try Ree Drummond's creamy Macaroni and Cheese recipe from Food Network.
Provided by Ree Drummond : Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Cook the macaroni until still slightly firm. Drain and set aside.
- In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
- Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
- Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
- Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
- In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
- Use a fork to crumble the gorgonzola.
- Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.
MACARONI AND CHEESE PRIMAVERA
This ultimate comfort food gets a contemporary twist with the addition of vegetables, herbs such as sage and rosemary, and a topping of panko bread crumbs and Asiago cheese.
Provided by McCormick
Categories Entrees,
Yield 12
Number Of Ingredients 15
Steps:
- Cook pasta in large saucepan as directed on package for al dente pasta, adding broccoli during the last 2 to 3 minutes of cooking. Rinse under cold water; drain well.
- Meanwhile, preheat oven to 375°F. Melt butter in same saucepan on medium heat. Sprinkle with flour and spices. Cook and stir 1 minute or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in Cheddar and Monterey Jack cheeses until melted and smooth. Add macaroni, broccoli and tomatoes; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and Asiago cheese. Sprinkle evenly over top.
- Bake 25 to 30 minutes or until bubbly. Let stand 5 minutes before serving.
Nutrition Facts : Calories 275 Calories
PIONEER WOMAN MACARONI & CHEESE
Made this just a few days ago and it is super Yummy! I don't think I'll make Mac and Cheese any other way. I really loved the hint of garlic. Although I'll probably cut back on the salt next time, my own fault. Otherwise make a batch and just dig in!
Provided by ChrissyVas
Categories Cheese
Time 38m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
- In a small bowl, beat egg.
- n a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don't let it burn.
- Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
- Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
- Pour egg mixture into sauce, whisking constantly. Stir until smooth.
- Add in cheese and stir to melt.
- Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. (Also becareful not to over salt.).
- Pour in drained, cooked macaroni and stir to combine.
- Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.
- Either way YUM YUM YUM! (Try not to eat the whole pot!).
MACARONI AND CHEESE PRIMAVERA
Posted as request for low-sodium mac 'n cheese. Comfort food made healthy!! This can be served as a main dish or as a hearty side dish. Add chopped, cooked chicken or turkey to make it a meal.
Provided by Manda
Categories One Dish Meal
Time 55m
Yield 1 9x13-inch casserole, 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- In large bowl, toss together cooked macaroni, thawed vegetables, black pepper, and garlic powder.
- In food processor, blend Neufchatel cheese and buttermilk.
- Fold buttermilk mixture and half of shredded cheddar into macaroni and vegetable mixture.
- Spoon into large casserole dish lightly coated with non-stick spray.
- Sprinkle remaining cheese over top.
- Bake 30 minutes or until hot and bubbly.
- Optional: Broil 4-5 minutes, until cheese on top is crisp and lightly browned.
MAC AND CHEESE PRIMAVERA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Cook the pasta according to the package instructions. Drain and set aside.
- Heat the butter and olive oil in a large pot over medium-high heat. Add the broccoli, scallion whites, garlic, asparagus and bell pepper. Season with the salt and pepper and cook, stirring, for 3 minutes. Splash in the wine and allow it to reduce for 1 minute. Add the milk and cream and continue to cook until warmed through. Stir in the peas.
- Toss together the fontina, Cheddar and cornstarch in a bowl.
- While stirring the sauce, sprinkle in the cheese mixture. Stir until the cheese is completely melted. Bring to a simmer and allow the sauce to thicken, about 1 minute. Add the pasta and stir until well combined. Taste and adjust the seasoning to taste. Garnish with the reserved scallion greens.
OLD-FASHIONED MACARONI AND CHEESE
Bring back the taste of days gone by with this ooey-gooey mac-and-cheese classic. A little ground mustard and hot pepper sauce give it just the right spice. -James Backman, Centralia, Washington
Provided by Taste of Home
Categories Dinner Side Dishes
Time 1h
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Cook macaroni in boiling water until almost tender; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt, mustard, pepper and pepper sauce until smooth. Cook for 1 minute or until bubbly. Stir in the macaroni, milk and 4 cups cheese. , Transfer to an ungreased 13x9-in. baking dish. Cover and bake at 350° for 45-50 minutes or until bubbly. Uncover; sprinkle with the remaining cheese. Let stand for 5 minutes before serving.
Nutrition Facts :
ONE-POT MAC & CHEESE PRIMAVERA
Add a little veggie goodness to your fave mac and cheese with this easy, cheesy primavera. Bonus: Only one pot to clean up!
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 5
Steps:
- Prepare Dinner in large saucepan as directed on package, adding vegetables to the boiling water for the last 3 min.
- Stir in 2 Tbsp. basil.
- Sprinkle with remaining basil.
Nutrition Facts : Calories 340, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 960 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g
MAC AND CHEESE PRIMAVERA
Wow the crowds with this Mac and Cheese Primavera recipe. This quick and easy Mac and Cheese Primavera comes together in just twenty minutes!
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Cook Macaroni in large saucepan as directed on package, adding vegetables to the boiling water the last 5 min.; drain. Return macaroni mixture to saucepan.
- Add Cheese Sauce and seasonings; mix well.
- Cook 3 to 5 min. or until heated through, stirring frequently.
Nutrition Facts : Calories 360, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 990 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 15 g
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