MAC AND CHEESE
Provided by Ayesha Curry
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Butter a 9-by-13-inch baking pan.
- In a large bowl, combine the Cheddar, butter cubes, sugar, ground mustard and 1/2 teaspoon salt.
- Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook until al dente, a minute or so less than the recommended cooking time on the package. Drain well. While still hot, dump the macaroni into the Cheddar-butter mixture and toss to mix well.
- Meanwhile, in a small saucepan, bring the milk to a bare simmer over medium heat. In a medium bowl, whisk the egg briefly to break it up. Temper the egg by drizzling 1/2 cup of the warm milk in while whisking until incorporated. (This will prevent the egg from scrambling.) Mix the tempered egg and the remaining warm milk into the macaroni and stir well until everything is evenly coated.
- Pour the contents of the bowl into the prepared baking pan, spreading the macaroni and sauce evenly.
- In a medium bowl, toss together the pancetta, Parmesan, panko and parsley, and sprinkle over the top of the macaroni. (This will create a yummy crust.)
- Bake until golden brown and bubbling on top, and the pancetta is crispy, 25 to 30 minutes. Serve warm.
WORLD'S BEST MAC AND CHEESE
It's a bold claim, but this mac and cheese from Kurt Beecher Dammeier's "Pure Flavor" cookbook is that good. Three types of cheese-cheddar, Gruyere, and Jack-add plenty of richness, while a touch of chipotle-chile powder imbues the dish with a subtle smoky flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Butter or oil an 8-inch baking dish; set aside.
- Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente, about 2 minutes less than package directions. Drain into a colander and rinse under cold water until cool, then drain again.
- Stir together pasta and cheese sauce until well combined. Pour into prepared baking dish. Sprinkle with cheeses and chile powder. Bake, uncovered, until lightly browned in places, about 20 minutes. Let stand at least 5 minutes before serving.
MARIACHI MAC AND CHEESE
THIS IS THE SAME GREAT BEECHER'S MAC AND CHEESE recipe taken to a new level, with the spice of chiles and the addition of vegetables. Feel free to experiment with leftover cheeses for new flavor combinations.
Yield serves 4 to 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 350˚F. Butter or oil an 8-inch baking dish.
- Cook the penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse the pasta in cold water and set aside.
- In a heavy-bottomed saucepan over medium heat, melt the butter and whisk in the flour. Continue whisking and cook for 2 minutes. Slowly add the milk, whisking constantly. Cook until the sauce thickens, about 8 minutes, stirring frequently. Remove from the heat. Add three-quarters of the Cheddar, the Gruyère, chipotle pepper, green chiles, garlic powder, and salt. Stir until the cheese is melted. Set aside.
- In a medium skillet, heat the olive oil over medium-high heat. Add the onion, cauliflower, and bell pepper. Cook for 3 to 4 minutes, or until the onion is just beginning to brown. Remove from the heat and add the vegetables to the cheese sauce along with the corn. Fold the sauce into the cooked pasta. Pour the mixture into the prepared baking dish. Sprinkle with the remaining Cheddar cheese and the paprika.
- Bake, uncovered, for 35 minutes, or until golden brown and bubbly. Let the mac and cheese rest for 5 minutes before serving.
- This dish can be assembled before baking and then frozen up to 3 months ahead-just be sure to use a freezer-to-oven pan and increase the baking time to 50 minutes.
MARY'S MACARONI & CHEESE RECIPE
Try our homestyle Mary's Macaroni and Cheese Recipe. Follow our Mary's Macaroni and Cheese Recipe for a rich, creamy dish which your family will love.
Provided by My Food and Family
Categories Macaroni & Cheese
Time 50m
Yield 8 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Place butter in 13x9-inch baking dish; cover with layers of half each of the macaroni, VELVEETA and cheddar.
- Whisk egg and milk until blended; pour half over ingredients in baking dish. Repeat with all remaining ingredients except paprika.
- Bake 15 min.; stir until blended. Bake 15 min. or until macaroni mixture is heated through and top is golden brown. Sprinkle with paprika.
Nutrition Facts : Calories 500, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 90 mg, Sodium 660 mg, Carbohydrate 50 g, Fiber 2 g, Sugar 8 g, Protein 21 g
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