BEST ONE POT CHEESE AND MACARONI
This recipe uses less milk and no thickener what-so-ever! Very cheesy, too! You can either serve it from the pot, or top with buttered crumbs and put in 350 oven to brown for half an hour, but we like ours fine without.
Provided by Jill Faucher-Ross
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Pour water and salt into a medium pot and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the water has cooked down a bit, about 5 minutes.
- Stir in the milk, and continue boiling for another 5 minutes. Add the Cheddar, Parmesan, pepper, and mustard; stir until the cheese melts and the sauce is thick and creamy. The starch from the pasta thickens the sauce as the pasta cooks.
Nutrition Facts : Calories 518.2 calories, Carbohydrate 30.7 g, Cholesterol 92.8 mg, Fat 30.8 g, Fiber 1.3 g, Protein 30.1 g, SaturatedFat 19.1 g, Sodium 930.4 mg, Sugar 3.5 g
EASY ONE-POT MAC 'N' CHEESE RECIPE BY TASTY
Here's what you need: whole milk, elbow macaroni, butter, cheddar cheese, salt, pepper, fresh parsley
Provided by Matthew Johnson
Categories Sides
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large pot on medium-high heat, gently heat the milk to a simmer.
- Add in the elbow macaroni. Cook until the pasta is tender.
- Once the noodles are cooked, turn off the heat. Add in the butter, cheddar, salt, and pepper. Fold these ingredients with the pasta until the cheese and butter melt into the milk to create a thick sauce.
- Sprinkle with parsley and serve!
- Enjoy!
Nutrition Facts : Calories 758 calories, Carbohydrate 72 grams, Fat 37 grams, Fiber 2 grams, Protein 32 grams, Sugar 12 grams
GLAM MAC AND CHEESE
A classic "just for the family" dish turned completely on its head. Serve this little number in individual portions to make it worthy of any dinner-party table. I have used Dolcelatte as my cheese of choice. It is softer round the edges than Stilton and incredibly moreish. It dresses up this British classic to make it a meal fit for royalty.
Provided by Lorraine Pascale
Categories main-dish
Time 50m
Yield serves 4 glamorous guests
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cook the macaroni in a large pan of boiling salted water. It needs to be cooked to just under what you would normally do, as the pasta will be cooked again in the oven. Drain, then return to the pan and set aside.
- Fry the pancetta in a medium skillet over gentle heat until it just starts to brown and crisp up, then add the thyme leaves and scallions and cook for an additional 3 minutes. Remove the skillet from the heat and add its contents to the pasta.
- For the sauce, put the butter, flour, nutmeg, and mustard in a small pan set over medium heat and cook until the butter has melted. Mix the milk and cream together in a pitcher and add a little to the flour and butter in the pan, stirring well. Keep adding the milk mixture, bit by bit, stirring well each time. This will prevent the sauce from going lumpy. The temptation is to put all the milk in at once only to find you are left with clumps of flour floating on the surface. Should this happen, take the pan off the heat and whisk it like crazy. This normally does the trick to eliminate all the lumps! Make sure you get the spoon into the "corners" of the pan, as stray mounds of flour often lurk there. Once the sauce has fully come together, turn up the heat and boil for a minute or two. The sauce will thicken considerably, then remove the pan from the heat. Add two-thirds of both of the cheeses to the sauce while it is still hot and combine well. It may be a bit lumpy, but that is fine. Season to taste with salt and pepper and add to the pasta mix. Stir everything together and spoon into a shallow casserole dish or 4 individual large ramekins.
- Sprinkle the top with the rest of the cheese and the bread crumbs and bake in the oven for about 20 minutes, or until the cheese starts to bubble and the topping goes crumbly and brown. Sprinkle with chopped parsley and serve while hot.
POTLUCK MACARONI AND CHEESE
You'll always have a winner at the potluck when you bring macaroni and cheese. Here's an extra-rich, creamy version for the slow cooker. -Jennifer Blondek, Chicopee, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 2h25m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-qt. slow cooker. Stir in remaining ingredients., Cook, covered, on low 2 to 2-1/2 hours or until a thermometer reads at least 160°, stirring once.
Nutrition Facts : Calories 388 calories, Fat 28g fat (17g saturated fat), Cholesterol 122mg cholesterol, Sodium 652mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 0 fiber), Protein 17g protein.
POSH MACARONI CHEESE
Creamy macaroni cheese with blue cheese, pancetta and a crispy topping.
Provided by leoniecourt
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Bring a large saucepan of water to the boil, season well with salt and add the macaroni. Cook according to packet instructions, drain and set aside.
- While the macaroni is cooking, fry the onion, mushrooms and pancetta in 10g of the butter until golden.
- In another saucepan melt the butter. Remove the pan from the heat and mix in the flour to form a roux. Gradually whisk in the milk. Return to the heat and slowly bring to the boil, stirring constantly, until the sauce has thickened. Remove from the heat and add a generous amount of black pepper to the sauce, along with 200g of the cheddar. Season with salt if necessary.
- Stir the pasta into the sauce. You can refresh the pasta with boiling water from the kettle if it has gone cold or is stuck together, but ensure that you drain it well. Stir through the pancetta, onion, mushrooms, most of the parsley and the cubes of blue cheese and pour this mixture into an ovenproof dish.
- Top with the breadcrumbs, the reserved parsley, the reserved cheddar and the parmesan. Place under a medium grill for 3-4 minutes until bubbling and golden. If cooking from cold, bake for 25-30 mins at 220C/fan 200 C/gas 7 before grilling.
LUXURY MACARONI CHEESE
Macaroni cheese with a twist.
Provided by lesleyminto
Time 50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- preheat oven to 400 degrees F (or 200 degrees C)
- cook the macaroni in a large pan of salted boiling water to just under what you would consider cooked (as it will be cooked further in the oven). Drain and return to the pan, and set aside.
- Fry the pancetta in medium frying pan until it starts to brown and crisp, then add the thyme leaves and spring onions, and cook for a further 3 minutes. Remove from heat and add the contents to the cooked macaroni.
- For the sauce, put the butter, flour, mustard powder and nutmeg in a small pan over a medium heat and cook until the butter has melted. Mix together the milk and the cream in a jug and add little at a time to the flour mix, stirring well in between to avoid lumps. When all of the milk/cream mix has been added, bring to the boil for 1-2 minutes. The sauce will thicken up. Remove from the heat and add 2/3 of both cheeses to the sauce and combine. don't worry about lumps of cheese as these will melt down over time. Season with salt and pepper, to taste, and add to the pasta mix. Stir everything together and spoon into a shallow casserole dish.
- Sprinkle the top with the rest of the cheeses and top off with the breadcrumbs. Bake in the over for around 20 minutes or until the cheese starts to bubble and the topping goes crumbly and brown. Sprinkle with chopped parsley and serve while hot.
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- In a saucepan, melt the butter over a medium heat. When it bubbles, add the flour and cook for 1 minute, stirring throughout. Add the wine and cook for a further 1 minute.
- Whisk in the milk and add the bay leaf, salt and pepper. Continue whisking until the mixture bubbles and becomes thick – 8-12 minutes. Taste it at this stage. If there is no taste of raw flour, it’s ready. Stir in the cheddar and Parmesan mixture, then set aside.
- Cover a large pot of well-salted water and bring to boil. Cook the macaroni until the outside of the pasta is cooked and the inside is underdone – around 2-3 minutes. Drain and rinse under cold water.
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