Que Pasta Mac N Cheese Recipes

QUINTESSENTIAL MAC N CHEESE

Steps:

• For the pasta:
• Prepare pasta stock by adding 5 cloves garlic, bay leaves, salt, pepper, paprika, smoked paprika, to the water. Bring to a boil and simmer for 15 minutes. Remove from heat. Strain stock and return liquid to the pot. Bring to a boil and add macaroni until done. Strain pasta and toss with dry mustard. Toss in salt, pepper, and olive oil to taste.
• Grate all the cheeses, making sure to keep Asiago and Pecorino separate from the Cheddars. Crumble the Gorgonzola cheese. Melt the butter and add the flour through a fine-mesh sieve. Add cream and creme fraiche. Add dry mustard, Dijon mustard, paprika, smoked paprika, lemon juice, lemon zest, salt, and pepper. Add Gorgonzola and Cheddar cheeses to the sauce, returning to low heat.
• Add the pasta to the cheese sauce and add egg, combine well. Top with grated Asiago and Pecorino. Put in individual crocks and bake until bubbly golden brown, about 20 to 25 minutes.
• For the pesto:
• Blend the olive oil, lemon zest, basil, pine nuts, feta, salt and pepper in a blender or food processor to make basil pesto.
• In a saucier, combine the heavy cream, creme fraiche, Dijon mustard, dry mustard, paprika, salt, and pepper. Cook on medium heat until flavors meld and sauce reduces.
• Cut bread into 8 toastettes. Season with salt, pepper and butter. Put in oven to toast. Remove and drizzle with basil pesto and cream sauce.
• Serve macaroni and cheese and serve immediately with toastettes.

QUE PASTA MAC 'N' CHEESE

Steps:

• Preheat broiler to high. Broil the poblanos on a pan until charred on all sides, 12 to 15 minutes. Place in a paper bag and let cool for 10 minutes. Peel, seed, and chop.
• Whie the poblanos are under the broiler, bring a large pot of water to a boil, salt the water, add the pasta, and cook according to package directions.
• While pasta cooks, heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook for 6 to 7 minutes, until softened.
• Add the butter to the saucepan; stir to melt. Whisk in the flour and cook for 1 minute. Whisk in the chicken broth, then the milk, and bring to a simmer. Season with the cumin, coriander, salt, and pepper. Cook until thickened, about 5 minutes. Add the cheese and melt it into the other ingredients.
• Toss the pasta with the sauce and the reserved poblanos. Serve in shallow bowls topped with tomatoes, avocado, scallions, and the lime juice.

NEW ORLEANS BAKED MAC 'N' CHEESE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Bring a large pot of generously salted water to a boil. Cook the spaghetti according to the package instructions until al dente, about 6 minutes. Drain the spaghetti and set aside.
• Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until incorporated and smooth. Cook until golden brown, about 30 seconds. Add the salt, black pepper, garlic powder, and cayenne and whisk to combine.
• Gradually add the half-and-half, whisking for 30-60 seconds between each addition until starting to thicken before adding more. Whisk in the heavy cream until the sauce is smooth and no lumps remain. Bring to a simmer, stirring constantly to prevent scorching on the bottom of the pot.
• Reduce the heat to medium and whisk in 2 cups (200 g) cheddar, 1 cup (100 g) pepper Jack, and 1 cup (100 g) mozzarella until the cheese is melted. Remove the pot from the heat.
• Add the spaghetti to a 9 x 13-inch (13 x 22 cm) baking dish and pour the cheese sauce on top. Stir well to coat the noodles with the sauce.
• In a medium bowl, toss together the remaining 2 cups (200 g) cheddar, 1 cup (100 g) pepper Jack, and 1 cup (100 g) mozzarella cheese, then sprinkle evenly over the top of the spaghetti.
• Bake for 30 minutes, or until the cheese is golden brown. Let cool slightly before serving.
• Enjoy!

FANCY-BUT-EASY MAC N' CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the diced onion in a large pot of lightly-salted water; bring to a boil. Cook the pasta until al dente, 8 to 10 minutes; drain. Transfer the onion and pasta to a casserole dish; season with salt, pepper, and garlic salt. Stir the butter and brown sugar into the pasta mixture until the butter melts. Add the Cheddar cheese soup, Havarti cheese, Parmesan cheese and 1/3 cup of Cheddar cheese; stir well. Sprinkle remaining Cheddar cheese over top of the dish.
• Bake in preheated oven about 45 minutes. Change oven setting to 'Broil' and cook until top is golden brown, about 4 minutes.

BEEF 'N' CHEESE MACARONI

Steps:

• In a skillet, cook beef over medium heat until no longer pink. , Meanwhile, in a saucepan, cook macaroni according to package directions; drain and set aside. In the same pan, melt butter. Add the cheese, milk and salt; cook and stir until the cheese is melted. Drain beef. Stir beef and macaroni into cheese sauce; heat through.

QUESO MACARONI AND CHEESE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in 5-quart Dutch oven, heat oil over medium-high heat. Add bell pepper, cumin and salt; cook 2 to 3 minutes, stirring occasionally, until peppers are just starting to soften. Transfer to small bowl; stir in green chiles, and reserve.
• Return Dutch oven to medium heat; melt butter in Dutch oven. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is smooth and bubbly.
• Gradually stir in milk. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in Velveeta™ cheese, and cook until melted, stirring occasionally. Stir in pasta and reserved vegetables. Remove from heat. Pour mixture into baking dish; top with Cheddar cheese.
• Bake 20 to 25 minutes or until edges are bubbly and cheese is melted. Top with remaining ingredients.

EASY ONE-POT MAC 'N' CHEESE RECIPE BY TASTY

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!