Pancetta Gruyere Parmesan And Fontina Mac Cheese Recipes

GRUYèRE MAC AND CHEESE

Gruyère Mac and Cheese image

This version of mac and cheese is inspired by the staff meals at Bistro d'à Côté, a restaurant where I interned in Paris. It's made with Gruyère cheese and béchamel sauce-and what I'm going for is a really creamy, cheesy interior and a crisp exterior.

Provided by Anita Lo

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 15

Ingredients

3 cups whole milk
1/4 onion
1 bay leaf
1 pound dry macaroni
salt
3 1/2 tablespoons unsalted butter, plus additional for buttering the dish
3 1/2 tablespoons flour
1 pinch cayenne
1 cup heavy cream
Freshly ground black pepper
3 cups Gruyère, grated, divided, about 12 oz
1/2 cup panko breadcrumbs
1/4 cup Parmesan, grated, about 1 oz
1 tablespoon chives, chopped
1 tablespoon flat-leaf parsley, chopped

Steps:

For the béchamel: Heat the milk, onion, and bay leaf in a small saucepan over medium-low heat until steam wisps start to rise from the milk (this is scalding the milk, the stage just before boiling), then turn the heat to low. Meanwhile, bring water to a rapid boil in a large saucepan; salt the water. Add the macaroni, immediately stir with a wooden spoon to prevent sticking, and cook for 6 minutes, stirring occasionally.
As the macaroni cooks, prepare the roux: Melt the butter in a medium saucepan over medium heat; then whisk in the flour and cook, stirring, to remove the raw flavor of the flour. Once the mixture is bubbling, turn the heat down to low as it continues to cook, about 5 minutes. Add a pinch of cayenne. Slowly add the scalded milk, whisking vigorously after each addition until sauce is smooth. (Discard the onion and bay leaf.) The sauce will thicken as it heats, so be sure to whisk continuously to avoid burning. When all the milk is incorporated, bring to a simmer again before taking the saucepan off the heat. Drain the cooked pasta thoroughly.
Whisk the cream into the béchamel and season with salt and pepper. Place the macaroni in a large bowl and add 2 cups of the Gruyère. Pour the béchamel on top and stir well to combine. Season to taste with salt.
Assemble and bake the macaroni: Preheat oven to 400 degrees F. Pour macaroni into a buttered baking dish and top with the remaining Gruyère, then sprinkle on the panko and Parmesan. Bake until the top is lightly browned and cheese is bubbly, 20-30 minutes.
Remove macaroni from the oven and set aside. Chop chives and parsley and garnish before serving.

FONTINA & PARMESAN MAC AND CHEESE

Fontina & Parmesan Mac and Cheese image

There's something amazingly special about creamy, rich, melty, cheese. The kind that makes you smile upon entering your mouth, the kind that you dream about when you think about macaroni and cheese. The marriage between cheese {and not just any kind of cheese} and noodles in this dish is heaven. I am known as a macaroni and cheese freak but this recipe puts my love for this comfort-food-beauty on a whole new level. And not to mention this does not come from a box, there is no velveeta block involved...and it is not waste line conscious. Relish in the goodness of cheese my little foodies :) This recipe is adapted from my own macaroni and cheese trial-and-error and Annie's Eat's inspiration with Fontina cheese.

Provided by catherine.mcfarland

Categories Weeknight

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb cavatappi pasta, shell or 1 lb tubular pasta
4 -5 tablespoons butter
1 1/2 cups heavy cream
1 cup grated domestic fontina
3/4 cup grated parmesan cheese, divided
garlic salt (to taste)
pepper (to taste)
Emeril's Original Essence (to taste)
grated nutmeg (to taste)
1 teaspoon chopped parsley
3/4 cup panko breadcrumbs

Steps:

Preheat oven to broil (high or low, depending on your oven intensity). Heat a large pot of water until boiling, add salt to boiling water until it's "salty like the sea". Cook the pasta till al dente, and drain.
Melt 4-5 tablespoons of butter over medium low heat until melted and add heavy cream. Warm cream until heated through, do not boil the cream. Add the spices and seasonings to taste, but remember to not over salt as the parmesan cheese is slightly salted. Remove from heat and all of the fontina cheese and 1/2 cup parmesan, stir until combined.
Pour the cheese sauce into the pasta and mix until well combined. Melt 1-2 tablespoons of butter and mix with Panko, remaining Parmesan cheese, parsley, and a pinch of garlic salt if you'd like.
Transfer pasta and cheese mixture to a baking dish, top with Panko mixture and broil until bubbly and toasty on top. Serve immediately.

Nutrition Facts : Calories 1122, Fat 63, SaturatedFat 38, Cholesterol 207.6, Sodium 841.2, Carbohydrate 103.5, Fiber 4.6, Sugar 5.1, Protein 35.2

FONTINA-GRUYERE-WHITE CHEDDAR MAC AND CHEESE

Fontina-Gruyere-White Cheddar Mac and Cheese image

Make and share this Fontina-Gruyere-White Cheddar Mac and Cheese recipe from Food.com.

Provided by hauckster

Categories Cheese

Time 45m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

1 lb elbow macaroni
1 tablespoon vegetable oil
1 large onion, finely chopped
5 cups skim milk
1/2 cup unsalted butter
3/4 cup all-purpose flour
3 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon fresh ground pepper
1 lb shredded white cheddar cheese
4 ounces gruyere
6 ounces fontina

Steps:

In a large pot of boiling salted water, cook the macaroni until barely al dente, about 6 minutes. Drain; return to the pot.
Heat the oil in a large saucepan. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the milk and bring to a simmer.
Meanwhile, preheat the oven to 350°F Melt 6 tablespoons of the butter in another large saucepan. Add the flour and cook over moderate heat, stirring constantly, until lightly golden, about 5 minutes; remove from the heat.
Gradually whisk the simmering milk into the flour and butter mixture until smooth. Bring the sauce to a simmer and cook over low heat, whisking, until thick and bubbling, about 7 minutes. Stir in the mustard, Worcestershire sauce, salt and pepper. Add the cheeses and cook over low heat, stirring, just until melted. Fold in the macaroni until coated with sauce. Spread the macaroni in a 3-quart baking dish.
Bake for about 25 minutes, or until lightly golden and bubbling.

Nutrition Facts : Calories 654, Fat 36, SaturatedFat 21.4, Cholesterol 107.1, Sodium 940.8, Carbohydrate 50.8, Fiber 2.1, Sugar 2.5, Protein 31.4

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