Not Your Mamas Mac N Cheese Recipes
NOT YO' MAMA'S MAC 'N' CHEESE
This stuff is rich! Uses three kinds of cheese: sharp white Cheddar, smoked Gouda, and Parmesan. This is a specialty of John's City Diner in Birmingham, Alabama.
Provided by mailbelle
Categories Penne
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Bake breadcrumbs in a single layer on a baking sheet 5 to 7 minutes or until golden, stirring once after 2 1/2 minutes.
- Cook prosciutto, in batches, in a lightly greased large skillet over medium heat 3 to 4 minutes on each side or until crisp. Drain on paper towels; crumble.
- Prepare pasta according to package directions.
- Meanwhile, melt butter in a Dutch oven over medium heat; add shallot, and sauté 3 minutes or until tender. Add wine, stirring to loosen particles from bottom of Dutch oven, and cook 1 minute.
- Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Gradually whisk in milk and next 4 ingredients; cook, whisking constantly, 12 to 14 minutes or until mixture thickens and begins to bubble. Remove and discard bay leaf.
- Place 4 cups (16 oz.) Cheddar cheese in a large heatproof bowl. Reserve remaining Cheddar cheese for another use. Add Gouda and Parmesan cheeses to bowl.
- Gradually pour white sauce over cheeses, whisking until cheeses are melted and sauce is smooth.
- Stir in pasta and prosciutto until blended. Pour into a lightly greased 13- x 9-inch baking dish; sprinkle with breadcrumbs.
- Bake at 400° for 15 minutes or until bubbly. Serve immediately.
Nutrition Facts : Calories 991.8, Fat 67.1, SaturatedFat 41.4, Cholesterol 217.4, Sodium 1045.5, Carbohydrate 64.5, Fiber 7, Sugar 1.7, Protein 33.8
NOT YOUR MAMA'S MAC-N-CHEESE
No, it's not my mama's but my sisters! This is a unique recipe that requires no roux so the sauce is creamy not grainy as some can be. I make "Grown Up Mac-n-Cheese by replacing some of the cheese with gorgonzola (4oz to be exact) and giving it a crumb topping instead. This is easy enough for you to do as you like. I do recommend using several different types of cheese for complexity.
Provided by MacChef
Categories Penne
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot bring water to boil and salt to boil. Add pasta and cook for half the time recommended on the box. Usually 5-6 minutes.
- Meanwhile, pour your milk into a large microwave safe bowl and heat until milk is hot, about 3-4 minutes.
- While the milk is heating, dump all of your cheese into a large bowl, removing one cup or so for the top, and add your cornstarch. Mix until all of the cheese is lightly coated in the starch. Add remaining ingredients and mix well.
- When milk is hot, start adding your cheese a handful at a time until each addition is melted. The milk will likely have to go back into the microwave to heat back up as the cheese will cool it down.
- When pasta is ready, drain and put into a 13x9 inch casserole dish sprayed with non stick spray. Pour sauce over the top and push around so that the sauce begins to move inside the pasta tubes.
- Sprinkle with remaining cheese and bake at 350 for about 30 minutes.
MAMMA'S MAC AND CHEESE
Provided by Tyler Florence
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Cook the macaroni in boiling water for about 10 minutes until tender but still firm. Drain well and set aside.
- In a deep skillet, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, to remove any lumps. Pour in the milk and cook until the mixture is thick and smooth. Season with salt and pepper. Stir in 2 cups Cheddar and continue to cook until melted. Add the cooked macaroni and stir. Transfer the mixture to a 2-quart casserole dish. Bake in a preheated 350-degree F oven for 20 minutes. Remove the casserole from oven, top with remaining 1/2-cup cheese. Bake for an additional 5 minutes until hot and bubbly.
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- Preheat oven to 400°. Bake breadcrumbs in a single layer on a baking sheet 5 to 7 minutes or until golden, stirring once after 2 1/2 minutes.
- Cook prosciutto, in batches, in a lightly greased large skillet over medium heat 3 to 4 minutes on each side or until crisp. Drain on paper towels; crumble.
- Meanwhile, melt butter in a Dutch oven over medium heat; add shallot, and sauté 3 minutes or until tender. Add wine, stirring to loosen particles from bottom of Dutch oven, and cook 1 minute.
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