Nutty Home Style Mac Cheese Recipes
NUTTY HOME-STYLE MAC & CHEESE
Provided by Dairy Farmers of Canada
Time 2h13m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F (160°C).Line baking sheet with parchment paper; set aside.In medium bowl, toss half of the butternut squash with oil and salt.Place on prepared baking sheet and roast for 35 minutes or until squash pieces are soft and easily poked with a fork.Place roasted butternut squash in blender with ½ cup (125 mL) of milk and ½ cup (125 mL) of cream; blend on high until smooth. Set aside.In medium saucepan, combine remaining milk and cream, heat over medium heat until bubbles start to form around the edge of the saucepan and steaming about 10 minutes, stirring occasionally.Meanwhile, add remaining butternut squash to heated milk and cream mixture and cook over low heat until soft when poked with a fork, about 20 minutes.Strain butternut squash and reserve milk and cream mixture.Return milk and cream mixture into saucepan; add mushrooms nd cook on low heat until mushrooms soften, about 3 minutes.Strain mushrooms and reserve milk and cream mixture.In a clean medium saucepan, melt butter over medium heat.Mix in flour until fully incorporated.Stirring constantly with wooden spoon, cook for 5 minutes.Slowly whisk in reserved milk and cream mixture, nutmeg and pepper.Simmer on low heat, constantly stirring until sauce is thick enough to coat the back of a spoon, about 20 minutes.In large pot of boiling, salted water, cook pasta according to package directions; drain and spread on parchment lined baking sheet; set aside.Preheat oven to high broil.Remove, sauce from heat and whisk in one at a time the Extra Sharp Cheddar, Douanier and Bleu Bénédictin cheeses (the sauce will be thick and stringy with melted cheese).Stir in reserved butternut squash puree.In large pot, mix together sauce, pasta and reserved butternut squash and mushrooms until well combined.Transfer into a 13x9-inch (3 L) glass baking dish and sprinkle with Avonlea Clothbound Cheddar cheese.Broil on middle rack, until bubbly and top is crispy, about 5 minutes.Topping:In small bowl, combine breadcrumbs, nuts, parsley, Avonlea Clothbound Cheddar cheese, sage, and salt.Sprinkle over hot pasta in dish. Serve.Chef tip:Combining the pasta with the cheese sauce while they're both hot helps guarantee a moist and creamy mac and cheese.
CHUCK'S FAVORITE MAC AND CHEESE
Easily doubled for a potluck, cottage cheese and sour cream are the unique elements to this macaroni and cheese recipe.
Provided by MRSO
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
- In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
- Bake 30 to 35 minutes, or until top is golden.
Nutrition Facts : Calories 590.8 calories, Carbohydrate 45.5 g, Cholesterol 87.7 mg, Fat 33.3 g, Fiber 2.5 g, Protein 26.8 g, SaturatedFat 20.3 g, Sodium 720.2 mg, Sugar 2.1 g
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