Asiago Mac And Cheese Recipes

ASIAGO MAC AND CHEESE

Steps:

• In 8-inch skillet, heat oil over medium heat. Add bread crumbs to oil. Cook 2 to 3 minutes, stirring constantly, until golden brown; set aside.
• In 5-quart Dutch oven or saucepan, cook macaroni as directed on package, except add cauliflower florets 5 minutes before end of cook time. Drain; return to Dutch oven.
• Meanwhile, in 1 1/2-quart saucepan, heat oil over medium heat. In small bowl, beat together milk and flour, using whisk, until smooth. Stir milk mixture into oil in saucepan. Cook, stirring constantly, until mixture thickens and bubbles. Remove from heat; cool 3 minutes. Stir in cheese, salt, nutmeg and pepper just until cheese melts; stir in pimientos and 1 tablespoon basil.
• In Dutch oven, cheese mixture into cooked macaroni until well combined. For each serving, sprinkle macaroni with about 1 tablespoon crumb topping and about 1 teaspoon basil.

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3-CHEESE MACARONI AND CHEESE

Steps:

• Preheat oven to 325 degrees F.
• In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside.
• In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.
• Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with breadcrumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown. Top with fresh parsley and serve.

MACARONI WITH WISCONSIN ASIAGO CHEESE

Steps:

• Preheat the oven to 350 degrees. Butter six individual gratin dishes.
• Boil the pasta until al dente. Drain and cool.
• In a medium saucepan over moderately low heat, melt 6 Tab of the butter. Add the flour and cook, stirring, 3 minutes. Whisk in the milk and raise the heat to high. When the milk begins to boil, reduce the heat to medium and cook, whisking occasionally, until thickened. Be careful that the milk doesn't burn. Add the mustard, cayenne, Tabasco, and Worcestershire and season with salt and pepper.
• In a large bowl, toss together the pasta, sauce, Asiago, Cheddar, 1 cup of the parmigiano-reggiano, the parsley, and chives. Spoon into the buttered gratin dishes. Mix together the bread crumbs and the remaining parmigiano-reggiano and sprinkle over the pasta. Dot lightly with the remaining butter and bake on the middle shelf until the crumbs are lightly browned and the sauce is bubbling, 25 to 30 minutes.