MACARONI WITH 4 CHEESES!
In this episode, chef Emeril does what he does best: comfort food kicked up yet another notch! Chef Emeril revisits a couple of classic comfort food dishes, Emeril-style!
Provided by Emeril Lagasse
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half and half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat, season with the salt, pepper, hot sauce and 4 ounces of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.
- Preheat the oven to 350 degrees F.
- Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is very al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the bechamel sauce and stir until well combined. Set aside.
- Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside.
- In a large bowl combine 4 ounces of the remaining parmesan cheese, cheddar, fontina and gruyere cheeses. Toss to combine.
- Place one-third of the macaroni in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses. Top with another third of the macaroni and another third of the cheese mixture. Repeat with the remaining macaroni and cheese mixture. In a small bowl combine the bread crumbs, remaining 1/2 ounce of grated parmesan, and the Essence and toss to combine. Sprinkle this over the top of the macaroni and cheese.
- Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.
MAC & CHEESE: THE RAMSAY RECIPE BY TASTY
Here's what you need: small elbow pasta, whole milk, unsalted butter, shredded cheddar cheese, kosher salt, ground black pepper, bacon bits, bread crumbs
Provided by Codii Lopez
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a large pot over medium heat, combine the pasta and milk. Bring the milk to a simmer and cook until the pasta is tender, 8-10 minutes.
- Once the pasta is cooked, remove the pan from the heat and add the butter, cheddar cheese, salt, and pepper. Stir until fully combined. Fold in the bacon.
- Divide between serving bowls and top with the bread crumbs.
- Enjoy!
SALSA MAC & COLBY CHEESE
Very fattening, but oh so good! I had to tell DH to stop eating or there would be none for anyone else!
Provided by Sam 3
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook macaroni according to package directions. Drain.
- Add tomato and green pepper to macaroni.
- Preheat oven to 350°F.
- In med saucepan, sauté onion in butter until translucent.
- Stir in flour, pepper and garlic to taste.
- Add milk and salsa.
- Add cheese and stir until melted.
- Add cheese mixture to pasta and veggies, stir to evenly coat.
- Pour into a 9x13in pan.
- Bake for 25-30 minutes.
- Cool 10 minutes before serving.
Nutrition Facts : Calories 912.9, Fat 52.6, SaturatedFat 32.6, Cholesterol 152.5, Sodium 1073.6, Carbohydrate 62.8, Fiber 3.4, Sugar 4.2, Protein 46.9
GRANDMA'S SOUTHERN MAC AND CHEESE
This is my grandmother's macaroni and cheese recipe that we all crave and only get to have twice a year, if we play our cards right. Fairly simple and straightforward. The key is cooking time more than anything.
Provided by Rhett Towles
Categories Side Dish
Time 48m
Yield 20
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
- Layer some of the macaroni in a 5-quart baking dish; top with a layer of Cheddar cheese. Continue layering macaroni and Cheddar cheese into the dish, ending with a Cheddar cheese layer.
- Beat milk, eggs, and mustard together in a bowl; pour over macaroni mixture, ensuring milk mixture gets to all of the macaroni.
- Bake in the preheated oven until cheese is melted and just before cheese around the sides gets crisp, 20 to 25 minutes. Season with black pepper.
Nutrition Facts : Calories 477.8 calories, Carbohydrate 19.1 g, Cholesterol 143.3 mg, Fat 32.1 g, Fiber 0.8 g, Protein 27.8 g, SaturatedFat 19.8 g, Sodium 599 mg, Sugar 2 g
EASIEST MAC-N-CHEESE EVER!
I have tried many more-complicated recipes for macaroni and cheese. Not only is this one often requested for family functions, but it is easy to make! Kids LOVE this recipe. It is so handy for busy moms.
Provided by Anncredible
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 20m
Yield 6
Number Of Ingredients 4
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
- Place a saucepan over medium-low heat. Combine the cheese food, milk, and pepper in the saucepan; cook until the cheese has melted, stirring frequently. Stir in the drained macaroni until evenly coated.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 15.9 g, Cholesterol 15.7 mg, Fat 5.2 g, Fiber 0.6 g, Protein 6.2 g, SaturatedFat 3 g, Sodium 241.5 mg, Sugar 2.4 g
SALSA MACHA
Salsa macha is a rich chile oil from Veracruz, Mexico, made from variations of dried chiles, garlic, nuts and seeds fried in oil and finely chopped. As a condiment it's easy to make, and stores well. It's also incredibly versatile, adding texture and depth to everything it touches, from tacos and fried potatoes to poached eggs or a simple bowl of noodles with herbs. Once you've made it once, feel free to adjust the ingredients to suit your taste, playing with the chile varieties, or swapping in different seeds or nuts.
Provided by Tejal Rao
Categories condiments
Time 30m
Yield About 3 cups
Number Of Ingredients 10
Steps:
- In a large, heavy skillet, heat the oil over medium. Add all the chiles, turn the heat down to low, and fry, stirring often, until the chiles are puffed all over, about 8 minutes. Using a slotted spoon, transfer the chiles to a bowl.
- Add the garlic to the oil and cook over low, stirring often until toasted, dry and golden brown, about 4 minutes. Using a slotted spoon, transfer the garlic to the bowl with the chiles.
- Add the peanuts and sesame seeds to the oil and fry for 5 minutes more, or until very lightly browned. Add the vinegar and sugar, and let the vinegar completely evaporate, about 1 minute.
- Turn off the heat, add the chiles and garlic back to the skillet and stir to combine. Allow the entire mixture to cool in the pan, about 15 minutes.
- Once cooled, transfer the mixture to a food processor. Blend until the nuts and chiles are finely chopped, stopping before any ingredient starts to become a paste. Season to taste with sea salt. Pour into jars and use immediately, or keep refrigerated for up to 1 month.
SALSA MAC AND BEEF
Make and share this Salsa Mac and Beef recipe from Food.com.
Provided by bmcnichol
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Brown meat and drain.
- In another pan, mix salsa and water and bring to a boil.
- Add macaroni. Reduce heat to medium-low and cover.
- Simmer about ten minutes or until macaroni is tender.
- Add velveeta and beef and stir until velveeta is melted.
Nutrition Facts : Calories 728.1, Fat 36.5, SaturatedFat 18.9, Cholesterol 144.3, Sodium 2117.3, Carbohydrate 55.5, Fiber 3.8, Sugar 12.2, Protein 43.6
SALSA MAC & CHEESE
Jack up the flavor of your mac & cheese with a bit of salsa, and a cheddar topping. A dinnertime family hit for sure.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Heat oven to 375°F.
- Prepare Dinner as directed on package. Stir in salsa.
- Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with shredded cheese.
- Bake 15 min. or until heated through.
Nutrition Facts : Calories 380, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 1250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g
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