Parmesanmacaroniandcheese Recipes

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PARMESAN MACARONI AND CHEESE



Parmesan Macaroni and Cheese image

Make and share this Parmesan Macaroni and Cheese recipe from Food.com.

Provided by EveryoneLovesaSprin

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

2 -3 tablespoons Smart Balance butter spread
2 -3 tablespoons whole wheat flour
3 cups 1% low-fat milk
1 teaspoon kosher salt
1 dash Tabasco sauce
2 cups elbow macaroni, Dreamfields is a low carb option
1 cup parmigiano-reggiano cheese, grated. Using higher quality allows you to use less
3/4 cup part-skim mozzarella cheese, shredded
salt and pepper, as desired
1 teaspoon chili powder, as desired (or more)

Steps:

  • Heat Smart Balance butter spread in pan over medium heat until melted. Add flour all at once, whisking until smooth. Cook, stirring occasionally, over medium heat until flour mixture is cooked, about 3 minutes.
  • Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture begins to thicken, at least 5 minutes. Stir in salt and Tabasco.
  • Add parmesan and mozzarella to sauce, reserving a little of both to sprinkle on top later. Stir until cheese is melted.
  • Meanwhile, cook Dreamfields pasta according to directions on box and drain.
  • Layer cheese sauce and macaroni in oven safe casserole dish. Sprinkle reserved parmesan and mozzarella on top of macaroni and top with S&P as desired. Bake at 350 for 30 minutes or until cheese is bubbly and brown.
  • Suggestions: if you like a spicy version of macaroni and cheese, add 1 tsp of chili powder and extra dashes of Tabasco to white sauce as it is cooking.

Nutrition Facts : Calories 345.5, Fat 13, SaturatedFat 6.9, Cholesterol 33.9, Sodium 786.3, Carbohydrate 35.5, Fiber 1.5, Sugar 7.8, Protein 21

MACARONI AND CHEESE IN PARMESAN CUPS



Macaroni and Cheese in Parmesan Cups image

Provided by Food Network

Time 1h10m

Yield 20 servings

Number Of Ingredients 15

1 1/4 cups fresh grated Parmesan
1/3 cup diced onion
1 sprig fresh thyme leaves
3 sprig fresh dill
1 sprig fresh oregano leaves
2 tablespoons chopped fresh parsley leaves
1 allspice berry
1 bay leaf
2 cloves garlic
1 1/2 cups heavy cream
1/2 cup shredded Vermont sharp Cheddar
1/4 cup shredded Cotswold
1/4 cup freshly grated Parmesan
1 cup cooked macaroni
Salt and fresh ground pepper

Steps:

  • To make the Parmesan Cups: Put a small nonstick pan on stove over medium heat. Lay tart molds upside down on flat surface. Place 1 tablespoon of cheese in a small pile about the size of a quarter in the pan. Cook until cheese melts and starts to bubble. Flip the cheese and continue cooking until golden brown. Drape cheese over tart mold and press down with another tart mold to form cup shape. Let cool. Remove from molds and trim off excess cheese after cheese has cooled.
  • To make Macaroni and Cheese: Put the onion, herbs, garlic and cream in a heavy saucepan and bring to a boil, reduce heat and simmer until cream is reduced by half. Strain and put cream back in pan on low heat. Whisk in the cheese. Add cooked macaroni to cheese mixture. Season, to taste, with salt and pepper.
  • To assemble: Spoon mixture into each Parmesan cup and garnish with chopped parsley.

BAKED MACARONI WITH THREE CHEESES



Baked Macaroni With Three Cheeses image

This macaroni and cheese features a creamy sauce and crisp topping. A great macaroni and cheese requires perfect melding of the pasta and the cheese sauce. To get that, you'll need to ignore conventional wisdom about cooking pasta until just tender (al dente). To help the cheese sauce stick to the pasta, the macaroni is cooked until just beyond al dente, which makes it more absorbent and starchier. This recipe calls for a 3-quart casserole dish, but multiple smaller baking dishes could be used. I clipped this recipe from a newspaper.

Provided by CookingONTheSide

Categories     Cheese

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 cup unsalted butter
2 tablespoons unsalted butter
1 lb elbow macaroni
1 tablespoon olive oil
3 1/2 cups whole milk
1/2 cup all-purpose flour
ground black pepper, to taste
2 cups sharp cheddar cheese, grated
2 cups monterey jack cheese, grated
1 cup parmesan cheese, grated
1 cup panko breadcrumbs or 1 cup other coarse breadcrumbs

Steps:

  • Heat the oven to broil.
  • Use 1 T of butter to generously coat a 3-quart casserole dish.
  • Bring 6 quarts of water to a boil in large stockpot.
  • Add 2 T of salt, stir briefly, then add the pasta.
  • Cook until tender and just past al dente, about 10-13 minutes, or slightly longer than package directions.
  • Drain the pasta, then transfer it to a large bowl.
  • Drizzle the olive oil over the pasta, then toss to coat; set aside.
  • To make the sauce, in a small saucepan over low heat, bring the milk to a simmer.
  • Remove the pan from the heat.
  • In medium saucepan over medium heat, melt 1/2 cup of the remaining butter, using a whisk to swirl it to ensure the butter melts completely and does not turn brown.
  • If the butter begins to brown, lower the heat.
  • While whisking, sprinkle in the flour.
  • Continue to whisk until the mixture just bubbles, about 2 minutes.
  • Do not let the mixture brown.
  • While whisking, slowly pour the milk in the saucepan.
  • Continue whisking until there are no lumps.
  • Bring the sauce to a boil, then reduce the heat to low and season with salt and pepper.
  • Continue whisking until the sauce reaches the consistency of heavy cream and coats the back of a spoon, about 2 minutes.
  • Remove the sauce from the heat.
  • Whisk in 1 1/2 cups of the cheddar cheese, all of the Monterey Jack cheese and 1/2 cup of the Parmesan cheese.
  • Whisk until the cheese is completely melted and the sauce is smooth.
  • Pour the sauce over the pasta and gently toss to coat.
  • Transfer the pasta and sauce, using a rubber spatula to scrape the bowl, to the prepared casserole dish.
  • Set aside.
  • In small microwave-safe bowl, melt the remaining 1 T of butter by microwaving on high for about 20 seconds.
  • Add the breadcrumbs and remaining cheddar and parmesan cheeses; toss well.
  • Spread the bread crumb mixture evenly over the pasta.
  • Place the dish on the oven's middle rack and broil for 6-8 minutes, or until the edges are bubbly, and a crunchy crust forms on top.
  • Cool briefly before serving.

MACARONI AND CHEESE



Macaroni and Cheese image

Categories     Milk/Cream     Pasta     Side     Bake     Vegetarian     Kid-Friendly     Kwanzaa     Cheddar     Parmesan     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 6 to 8 as entrée or 8 to 10 as a side dish

Number Of Ingredients 9

7 tablespoons unsalted butter
1/4 cup plus 2 tablespoons all-purpose flour
4 cups milk
1 1/2 teaspoons dry mustard
1/8 teaspoon cayenne, or to taste
1 pound elbow macaroni
3 cups coarsely grated extra-sharp Cheddar cheese (about 12 ounces)
1 1/3 cups freshly grated Parmesan cheese (about 4 ounces)
1 cup fresh bread crumbs

Steps:

  • Preheat oven to 350°F. and butter a 3- to 4-quart gratin dish or other shallow baking dish.
  • In a heavy saucepan melt 6 tablespoons butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Add mustard, cayenne, and salt and pepper to taste and simmer sauce, whisking occasionally, until thickened, about 2 minutes.
  • In a kettle of salted boiling water cook macaroni until just al dente, about 7 minutes, and drain well. In a large bowl stir together macaroni, sauce, Cheddar, and 1 cup Parmesan and transfer to prepared dish.
  • In a small bowl stir together bread crumbs and remaining 1/3 cup Parmesan and sprinkle evenly over macaroni. Cut remaining 1 tablespoon butter into bits and scatter over topping.
  • Bake macaroni in middle of oven 25 to 30 minutes, or until golden and bubbling.

SICILIAN MAC & CHEESE



Sicilian Mac & Cheese image

To give our mac and cheese a Sicilian touch, we mix sausage, basil and fennel with three cheeses for an incredibly comforting casserole. -Michael Cohen, Los Angeles, California

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 17

1 package (16 ounces) elbow macaroni
4 Italian sausage links (4 ounces each)
1/2 cup water
1/2 cup butter
1/4 cup all-purpose flour
2 cups half-and-half cream
2 cups shredded part-skim mozzarella cheese
2 cups grated Parmesan cheese
2 large eggs
2 cups 2% milk
2 cups loosely packed basil leaves, chopped
1 tablespoon fennel seed, toasted
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Romano cheese
Additional chopped fresh basil

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions for al dente., In a Dutch oven, brown sausages on all sides, about 5 minutes. Reduce heat to medium-low; add water. Cook, covered, until a thermometer reads 160°, about 10-15 minutes. Remove from pan; slice sausages., In the same pan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in mozzarella and Parmesan cheese until melted; remove from heat. , Meanwhile, in a large bowl, whisk eggs and milk until blended. Stir in basil, fennel seed, garlic, salt, pepper and cooked sausage. Add to Dutch oven. Drain pasta and add to cheese mixture immediately; toss to coat. Sprinkle with Romano cheese. Bake, uncovered, until a thermometer reads 160°, 20-25 minutes. Sprinkle with additional basil.

Nutrition Facts : Calories 814 calories, Fat 49g fat (25g saturated fat), Cholesterol 189mg cholesterol, Sodium 1610mg sodium, Carbohydrate 56g carbohydrate (8g sugars, Fiber 3g fiber), Protein 37g protein.

SPAGHETTI WITH PARMESAN CHEESE



Spaghetti With Parmesan Cheese image

Provided by Pierre Franey

Categories     dinner, one pot, pastas, main course

Time 15m

Yield 4 servings

Number Of Ingredients 7

3/4 pound thin linguine (linguini fini)
Salt to taste if desired
2 tablespoons butter
2 tablespoons olive oil
1/2 cup finely shredded fresh basil leaves
Freshly ground pepper to taste
1/2 cup freshly grated Parmesan cheese, plus additional cheese to be served on the side

Steps:

  • Bring about 3 quarts water to a boil and add linguine, stirring down so the pasta is completely immersed in the water. Add salt and cook until tender, stirring strands often, 8 to 10 minutes. Drain.
  • Return pasta to the kettle it was cooked in, and add butter, olive oil, basil, pepper and 1/2 cup cheese, and toss to blend. Serve with additional Parmesan cheese on the side.

Nutrition Facts : @context http, Calories 485, UnsaturatedFat 9 grams, Carbohydrate 64 grams, Fat 19 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 271 milligrams, Sugar 2 grams, TransFat 0 grams

CREAMY GARLIC PARMESAN MAC AND CHEESE RECIPE - (4.6/5)



Creamy Garlic Parmesan Mac and Cheese Recipe - (4.6/5) image

Provided by á-1590

Number Of Ingredients 15

CRISPY TOPPING:
1 pound dry weight pasta
1 1/2 tablespoons butter
2/3 cup Panko breadcrumbs
SAUCE:
1/4 cup butter
4 cloves garlic, crushed
1/4 cup flour (all purpose or plain)
4 1/2 cups milk, divided (I used skim, but 2% or full fat are fine to use)
1 tablespoon cornstarch (corn flour)
salt and pepper, to season
1 tablespoon chicken bouillon powder (or a vegetable stock powder)
3/4 cup low fat grated cheddar cheese
1 cup grated parmesan cheese, divided
6 ounces low fat mozzarella cheese

Steps:

  • Boil pasta in salted water, according to packet instructions, until JUST al dente (do not over-boil)! Drain and rinse well with cold water. Set aside. Preheat oven grill or broiler to 375°F. CRISPY TOPPING: Melt 2 tablespoons butter in a large, oven proof pan or skillet over medium-high heat. Add in the Panko breadcrumbs; stir to coat and cook until golden browned. Transfer to a bowl; set aside. SAUCE: Melt the ¼ cup of butter in the same pan / skillet. Add the garlic and sauté until just fragrant (about 1 minute). Whisk in the flour; continue to cook while whisking (or stirring) for at least 2 minutes. Reduce heat down to low; gradually whisk in 4 cups of the milk (about ¼ cup at a time), whisking between each addition to combine. Bring to a boil until beginning to thicken. In a separate jug, combine the cornstarch and remaining ½ cup milk; whisk until lump free and stir through the white sauce to thicken completely. Season with salt and pepper and stir in the bouillon powder. Remove from heat and add in the cheddar, ¾ cup of parmesan cheese, and the mozzarella slices. Stir through until all of the cheese has melted. Toss the pasta through the sauce until completely coated. Top with the Panko and the remaining parmesan cheese. Broil (or grill) in oven for about 10 to 15 minutes, or until bubbling. Allow to cool down slightly before serving.

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