Mrs Kostyras Mac And Cheese Recipes

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MRS. KOSTYRA'S MAC AND CHEESE



Mrs. Kostyra's Mac and Cheese image

Martha was fond of her grandmother's unusual mac n' cheese, which included tomato soup and sour cream. In this version, Martha and her mom give it a more traditional spin.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 10

1 1/2 tablespoons unsalted butter, cut into small pieces, plus more for baking dish
3 cups milk
4 tablespoons tomato paste
1 teaspoon coarse salt, plus more for water
1/2 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper, or to taste
3 cups grated white cheddar cheese
1 cup grated Swiss cheese
1 pound elbow macaroni
Sour cream, for serving

Steps:

  • Preheat oven to 375 degrees. Butter a 2 1/2-quart casserole dish; set aside.
  • Warm the milk and tomato paste in a medium saucepan over medium-low heat. Whisk in the salt, pepper, cayenne pepper, cheddar cheese, and 1/2 cup Swiss cheese; set the cheese sauce aside.
  • Cover a large pot of salted water, and bring to a boil. Cook until pasta is al dente, about 7 minutes. Drain well in a colander. Stir macaroni into reserved cheese sauce.
  • Pour mixture into prepared dish. Top with remaining 1/2 cup Swiss cheese, and dot with butter. Bake until golden brown and bubbling, about 45 minutes. Serve hot with sour cream, if desired.

CORY'S FAMOUS MAC AND CHEESE



Cory's Famous Mac and Cheese image

Provided by Food Network

Categories     side-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 11

1 stick (8 tablespoons) salted butter
4 blocks (8 ounces each) sharp cheddar cheese, such as Cracker Barrel, cut into 1-inch cubes
1 egg
1 teaspoon olive oil
Pinch kosher salt
1 pound elbow macaroni
1 can cream of mushroom soup
1/2 can evaporated milk, such as Carnation
5 tablespoons sour cream
8 ounces extra-sharp cheddar cheese, shredded
1 cup crumbled butter crackers, such as Ritz

Steps:

  • Preheat the oven to 375 degrees F. Bring a large pot of water to a boil.
  • Melt the butter in a cast-iron skillet set over low heat¿it is very important that this step be on low heat! Add the cubed cheddar and melt until creamy, stirring constantly. Stir in the egg, taking care not to let it scramble.
  • While the cheese is melting, add the olive oil and salt to the pot of boiling water. Add the pasta; cook for 10 minutes. Strain and return the pasta to the pot.
  • Add the melted cheese and egg mixture to the cooked pasta, along with the cream of mushroom soup, the evaporated milk and the sour cream; stir, then add half of the cracker crumbs. Mix together until the pasta is well coated and the sauce comes together.
  • Add half of the pasta mixture to a 9-by-13-inch baking dish and top with half of the shredded cheddar. Add the remaining half of the pasta, followed by the remaining shredded cheddar. Sprinkle the remaining cracker crumbs over the top. Bake for 40 minutes.

MRS. KOSTYRA'S MEATLOAF



Mrs. Kostyra's Meatloaf image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 14

Olive oil, for pan
4 slices white bread, torn into pieces
2 1/2 pounds ground beef
1 medium yellow onion, peeled and cut into eighths
2 cloves garlic
2 stalks celery, cut into 2-inch pieces
2 carrots, peeled and cut into 2-inch pieces
1/2 cup flat-leaf parsley leaves
1 large egg
1 cup ketchup, divided
3 teaspoons dry mustard, divided
1 tablespoon coarse salt
2 teaspoons freshly ground black pepper
2 tablespoons brown sugar

Steps:

  • Heat oven to 375 degrees. Line a rimmed baking sheet with parchment paper, then fit the sheet with a wire rack. Brush an 10-by-4 3/4-by-3-inch loaf pan with oil, and place on rack; set aside. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef.
  • Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Transfer to prepared loaf pan.
  • Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.
  • Brush mixture over meatloaf; place pan in oven, atop prepared wire rack set on parchment-lined baking sheet. Cook until a meat thermometer inserted in the center reads 160 degrees, about 90 minutes. If top gets too dark, cover with foil and continue baking.

SUPER DECADENT MAC AND CHEESE



Super Decadent Mac and Cheese image

Provided by Kardea Brown

Categories     main-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 12

1/4 cup unsalted butter, plus more for greasing the dish
Kosher salt and freshly ground black pepper
1 pound elbow macaroni
1/4 cup all-purpose flour
2 cups whole milk
1/2 cup heavy cream, plus more if needed
4 ounces cream cheese
One 16-ounce block sharp Cheddar, shredded
1 1/2 cups extra-sharp Cheddar, cut into 1/2-inch cubes
1 teaspoon granulated garlic
2 large eggs
1/2 cup sour cream

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9- by 13-inch baking dish with butter.
  • Bring a large pot of salted water to a boil, add the macaroni and cook, stirring occasionally, until al dente, about 7 minutes. Strain in a colander, run cold water over the pasta and set aside.
  • Using the same pot the macaroni was cooked in, melt the 1/4 cup butter over medium heat, add the flour and whisk until smooth. While whisking constantly, slowly add the milk and then the cream. Bring to a simmer, add the cream cheese and the shredded Cheddar except for 1/2 cup and stir until melted. Stir in the granulated garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove the cheese sauce from the heat and stir in the macaroni. Season with salt and pepper.
  • Whisk together the eggs and sour cream in a small bowl and then fold into the macaroni and cheese. Spread the mixture into the prepared baking dish, fold in the cubed Cheddar and top with the reserved 1/2 cup shredded Cheddar. Bake until the top just begins to brown, about 20 minutes. Loosely cover with foil and bake 10 to 15 minutes more.

MRS. B'S BEST EVER MACARONI AND CHEESE



Mrs. B's Best Ever Macaroni and Cheese image

This is a yummy homemade mac and cheese recipe from the former associate pastor's wife at the church I attend. There is never any left when she makes it.

Provided by lsustacy

Categories     Cheese

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 6

1 (8 ounce) box elbow macaroni
1 (16 ounce) package extra-sharp cheddar cheese, shredded (do not use pre shredded it's not as good)
4 1/2 cups milk
4 eggs
1/4 cup butter
salt and pepper

Steps:

  • Preheat oven to 350.
  • Cook elbow noodles until tender and drain.
  • Beat eggs in a 9x13 baking dish that has been sprayed with Pam.
  • Mix noodles with eggs in baking dish.
  • Spread cheese over the top of noodles.
  • Blend together with milk - one cup at a time, stirring well after each addition.
  • Add salt and pepper to taste and stir again.
  • Place butter pats on top of noodles and bake at 350 for about 50 minutes.

Nutrition Facts : Calories 412.8, Fat 26, SaturatedFat 15.7, Cholesterol 159.8, Sodium 397.4, Carbohydrate 23.9, Fiber 0.8, Sugar 0.8, Protein 20.6

COUNTRY CHEESECAKE



Country Cheesecake image

A recipe from Martha's mom, this rustic cheesecake is an Easter tradition in the Kostyra family. Instead of the usual cream cheese filling and graham cracker crust, it teams tangy farmer cheese and plump golden raisins with a piecrust-like pastry.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h15m

Number Of Ingredients 17

1 3/4 cups unbleached all-purpose flour, plus more for dusting
1/2 cup confectioners' sugar
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
4 tablespoons cold unsalted butter, cut into pieces
3 large egg yolks
3 tablespoons sour cream
Ice-cold water
4 large eggs, plus 1 large egg white
3/4 cup granulated sugar
1 1/2 pounds fresh farmer cheese
1/2 cup sour cream
Grated zest of 1 lemon (1 teaspoon)
Grated zest of 1 orange (2 teaspoons)
1/2 cup golden raisins
1 1/2 teaspoons pure vanilla extract
Unsalted butter, for pan

Steps:

  • Dough:Sift together flour, confectioners' sugar, baking powder, and salt in a large bowl. Sift again. Transfer to the bowl of a food processor. Add butter; pulse until largest pieces are the size of peas. Add egg yolks and sour cream; pulse until dough just begins to come together. If dough is too dry, add ice water, 1 tablespoon at a time, and pulse. Transfer dough to a lightly floured surface and knead until dough comes together. Form into a disk and wrap in plastic. Refrigerate until firm but pliable, at least 1 hour.
  • Preheat oven to 375 degrees with rack in center. Lightly butter a 10-inch round springform pan. On a lightly floured surface, roll out dough into a 15-inch circle, about 1/8 inch thick. Fit dough into bottom and up side of pan. With a paring knife, trim dough to about 1/2 inch below the rim. Crimp edges with the tines of a fork. Freeze until firm, 10 minutes.
  • Line dough with parchment. Fill with dried beans or pie weights; bake until crust is firm and dry, 18 to 20 minutes. Remove parchment and beans; let cool completely. Reduce oven temperature to 350 degrees.
  • Filling:In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs and egg white on medium speed until thick and pale, about 2 minutes. Gradually beat in granulated sugar to combine. Add farmer cheese, sour cream, lemon and orange zests, raisins, and vanilla; mix until fully combined. Transfer to cooled crust.
  • Bake until set at edges but still slightly wobbly in center, 50 to 55 minutes (if cake is browning too quickly, tent edges of crust with foil). Transfer to wire rack; let cool completely. Refrigerate until cold, at least 8 hours; serve.

MRS. KOSTYRA'S BORSCHT



Mrs. Kostyra's Borscht image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 8 cups

Number Of Ingredients 13

4 medium beets, scrubbed well
Coarse salt and freshly ground pepper
4 dried mushrooms (morels and porcini; about 1/2 ounce)
1/2 cup hot water
Homemade Vegetable Stock
1/3 cup coarsely chopped celery leaves
2 tablespoons coarsely chopped fresh flat-leaf parsley
1 garlic clove, finely chopped
1 teaspoon sugar
Freshly squeezed lemon juice or citric acid, to taste
1/2 cup sour cream
1 tablespoon all-purpose flour
1/4 cup coarsely chopped dill

Steps:

  • Preheat oven to 400 degrees. Place beets on a piece of parchment paper -- lined aluminum foil. Sprinkle with salt and pepper. Fold up edges of foil and parchment to enclose beets. Place on a small baking sheet, and bake until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle. Peel, and coarsely grate; set aside.
  • Soak mushrooms in hot water for 30 minutes. Drain through a fine-mesh sieve, reserving liquid. Coarsely chop mushrooms; set aside.
  • In a medium stockpot, combine stock, beets, mushrooms, mushroom liquid, celery leaves, parsley, garlic, sugar, a large pinch of salt, and a large pinch of pepper. Bring to a boil, reduce to a simmer, and cook for 20 minutes.
  • Add lemon juice or citric acid. Taste, and adjust for seasoning. In a small bowl, combine sour cream and flour, stirring until no lumps remain. Whisk in a ladleful of soup, then whisk the sour-cream mixture into the soup. Cook until slightly thickened, about 2 minutes. Stir in dill just before serving.

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