Mozzarella Mac And Cheese Recipes

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MOZZARELLA MACARONI AND CHEESE



Mozzarella Macaroni and Cheese image

I love mac and cheese, but sometimes the traditional cheddar versions have way more salt than I can handle. I love the texture of this one, too - there's no grainy feel to the sauce like you get with cheddar cheese. Recipe is by Angie McGowan of the blog Eclectic Recipes.

Provided by Pinay0618

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups uncooked elbow macaroni
2 tablespoons butter
2 tablespoons Gold Medal all-purpose flour
1 teaspoon salt
1 teaspoon garlic, very finely chopped
2 cups milk
2 cups shredded mozzarella cheese (8 oz)
1/4 cup chopped fresh basil leaf

Steps:

  • Cook and drain macaroni as directed on package.
  • In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and garlic. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
  • Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and basil. Stir with whisk until smooth. Stir in drained macaroni.
  • Serve with additional basil leaves if desired.

MOZZARELLA MAC AND CHEESE



Mozzarella Mac and Cheese image

Provided by Molly Yeh

Categories     side-dish

Time 1h15m

Yield 10 servings

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
1 pound (16 ounces) cavatappi pasta (or similar short-cut pasta)
1/2 cup (113 grams) unsalted butter
1/2 cup (65 grams) all-purpose flour
6 cups (1.44 kilograms) 2% or whole milk, at room temperature
1 1/2 cups (6 ounces) shredded mozzarella
1 cup (4 ounces) shredded Swiss cheese
3/4 cup (3 ounces) shredded Parmesan
1/2 cup store-bought pizza sauce
1/2 cup panko breadcrumbs
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
Extra-virgin olive oil, for drizzling
A handful of fresh basil leaves, torn

Steps:

  • Place an oven rack in the middle position. Preheat the oven to 375 degrees F.
  • Bring a large pot of salted water to a boil over medium-high heat. Add the noodles and cook to al dente per the package instructions. Drain and set aside.
  • In the same pot, melt the butter over medium-high heat. Stir in the flour and cook for about a minute. Add the milk, a cup at a time, whisking or stirring with a wooden spoon after each addition until thickened. Add the mozzarella, Swiss and 1/2 cup Parmesan and stir until melted. Season with salt and pepper. At this point if you want to add fun mix-ins like cut-up hot dogs, crispy bacon, peas or hot sauce, now's the time to do so. Stir in the noodles. It may seem overly saucy at this point, but once it bakes up, it'll be perfect!
  • Pour into a 9-by-13-inch casserole dish. Dollop all over with the pizza sauce. In a medium bowl, toss the breadcrumbs, garlic, crushed red pepper flakes and remaining 1/4 cup Parmesan with a drizzle of olive oil and sprinkle all over the mac and cheese. Bake until browned and bubbly, about 25 minutes. Sprinkle with fresh basil and enjoy!

MOZZARELLA MACARONI AND CHEESE



Mozzarella Macaroni and Cheese image

This one-dish wonder super-charges the cheesy flavor, taking ordinary mac and cheese from comfort food to "wow!" food. Follow three easy steps to get this dinner on the table in 30 minutes.

Provided by By Angie McGowan

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

2 cups uncooked elbow macaroni
2 tablespoons butter
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1 teaspoon grated or very finely chopped garlic
2 cups milk
2 cups shredded mozzarella cheese (8 oz)
1/4 cup chopped fresh basil leaves

Steps:

  • Cook and drain macaroni as directed on package.
  • In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and garlic. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
  • Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and basil. Stir with whisk until smooth. Stir in drained macaroni.
  • Serve with additional basil leaves if desired.

Nutrition Facts : Calories 570, Carbohydrate 68 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 8 g, TransFat 1/2 g

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