MACARONI AU GRATIN
This 30-minute mac and cheese from chef Ashley Christensen is a bestseller at her Raleigh, NC restaurant, Poole's Diner. What makes it special: the three-cheese combo is brûléed under the broiler for a crust you must crack through to reach the creamy macaroni below.
Provided by Ashley Christensen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat broiler. In a medium saucepan over high heat, bring 2 quarts water and kosher salt to a boil. Add macaroni and return water to a boil; cook until barely al dente, about 5 minutes. Meanwhile, in a large bowl, stir the grated Grana Padano, Jarlsberg, and Cheddar cheeses to combine. Set aside. Taste a macaroni for doneness: it should be chewy yet firm. Strain macaroni in a colander and set aside.
- Add heavy cream and a pinch of sea salt to an oven-safe skillet; turn heat to medium-high and bring to a simmer. When cream is simmering, fold in the macaroni. Continue to simmer to reduce and thicken, about 1½-2 minutes. Stir in ¼ of the cheese mixture to combine with noodles. Turn off the heat and stir in another ¼ of the cheese. Place remaining cheese over the top in an even layer (do not stir).
- Set rack in the oven about 4 inches from the broiler. Place skillet under the broiler until cheese melts and caramelizes into a golden brown crust, 3-5 minutes (keeping an eye on it so it doesn't burn). Remove gratin from oven and let rest 5 minutes before serving.
OVERNIGHT MACARONI AND CHEESE GRATIN
A French recipe that uses Gruyere instead of Cheddar cheese. Great sophisticated side dish for steaks and roasts.
Provided by Nathalie Coleman
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time P1DT1h4m
Yield 6
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until halfway cooked, about 4 minutes. Drain.
- Combine heavy cream, milk, and Gruyere cheese in a large bowl. Add elbow macaroni and mix well; season with salt and pepper. Cover bowl with plastic wrap and refrigerate for 24 hours.
- Bring the macaroni mixture to room temperature, 30 minutes to 1 hour. Pour into a 2-quart baking dish. Sprinkle remaining Gruyere cheese on top.
- Preheat oven to 400 degrees F (200 degrees C).
- Bake in the preheated oven until golden and crispy, 15 to 20 minutes.
Nutrition Facts : Calories 507.2 calories, Carbohydrate 31.8 g, Cholesterol 132.6 mg, Fat 37 g, Fiber 1.3 g, Protein 13.6 g, SaturatedFat 22.5 g, Sodium 139.2 mg, Sugar 3.8 g
BLT MACARONI AND CHEESE
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Bring a pot of water to a boil and cook the macaroni according to the package directions. Drain and set aside.
- Toss the lettuce with the olive oil and season with salt and pepper. Roast on a baking sheet until the lettuce is wilted, about 15 minutes. Set aside to cool, but leave the oven on.
- In a 4-quart saucepan over medium heat, render the bacon with the canola oil until crispy. Remove the bacon and set aside, leaving 3 tablespoons of fat in the pan. Add the flour and cook over medium heat until the flour begins to smell slightly toasted, about 1 minute. Add a small amount of the milk to the flour and whisk until smooth. Add the remaining milk in stages to avoid lumps. Heat until the mixture simmers, then turn off the heat.
- Add the Cheddar and Gruyere to the pan, followed by the nutmeg and drained macaroni. Fold until the macaroni is evenly coated, then add the lettuce, tomatoes and bacon.
- Spread the mixture in a 2-quart baking dish and top with the Herbed Breadcrumbs. Cook until the top is golden, about 35 minutes.
- Combine the panko, butter, parsley and thyme in a medium bowl and mix together.
POTATO AND MACARONI GRATIN
Make and share this Potato and Macaroni Gratin recipe from Food.com.
Provided by Mizzy
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Butter 8 x 8 x 2-inch baking dish.
- Cook potato in large pot of boiling salted water until tender, about 10 minutes.
- Using slotted spoon, transfer potato to large bowl.
- Add macaroni to same pot of boiling water; cook until just tender but still firm to bite.
- Drain macaroni.
- Add to bowl with potato.
- Meanwhile, melt 2 tablespoons butter in heavy large skillet over medium-high heat.
- Add sliced onions and sauteé until tender and brown, stirring often, about 15 minutes.
- Add onions, cream, milk and cheese to potato mixture and mix well.
- Season to taste with salt and pepper.
- Transfer to prepared dish.
- Bake until heated through and cheese melts, about 20 minutes.
- Let cool 5 minutes; serve hot.
Nutrition Facts : Calories 473.6, Fat 24.2, SaturatedFat 14.9, Cholesterol 80, Sodium 120.6, Carbohydrate 49, Fiber 3.8, Sugar 5.1, Protein 15.8
BACKWOODS HOME BAKED MACARONI & CHEESE TO KILL FOR
Make and share this Backwoods Home Baked Macaroni & Cheese to Kill For recipe from Food.com.
Provided by MoreWithLessMom
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350º.
- Cook macaroni in salted boiling water according to package directions. Drain and rinse with cold water. Pour into a 2-quart baking dish.
- In a saucepan, melt butter and stir in flour. Cook and stir for one minute. Gradually stir in milk. Add sour cream, Parmesan cheese, salt, pepper and mustard. Cook over medium-low heat, stirring constantly, until sauce bubbles and thickens. Stir in half of the Cheddar cheese until melted.
- Toss macaroni with remaining Cheddar cheese, the mozzarella cheese, ricotta cheese, tomatoes, and ham. Pour sauce over this macaroni mixture and mix thoroughly.
- Bake, uncovered, for about 1 hour, or until bubbly and brown.
WHOLE GRAIN MACARONI AND CHEESE
This is a macaroni and cheese that's not too heavy and benefits mightily from the use of whole-wheat pasta and the addition of broccoli. You can assemble it ahead and bake it when you need it, or bake it ahead and reheat. There are a number of excellent whole wheat macaroni products on the market now. Check out Community Grains and MagNoodles. When you cook the macaroni, be sure to cook it for less time than usual so that it is more al dente; otherwise it will become too soft and may fall apart when you bake it in the final casserole.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Oil a 2-quart baking dish.
- Bring a large pot of water to a boil and salt generously. Add macaroni and cook al dente, a minute short of however long you typically cook pasta if you were serving it right away. Use a skimmer or strainer to lift macaroni from cooking water and transfer it to a large bowl. Toss with 2 teaspoons olive oil and set aside.
- Add broccoli to boiling water and boil 3 minutes. Transfer to a bowl of cold water, drain, and then drain again on paper towels or a kitchen towel.
- To make béchamel, heat remaining 2 tablespoons oil over medium heat in a medium-size heavy saucepan. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Stir in flour and cook, stirring, for about 3 minutes, until smooth and bubbling, but not browned. It should have the texture of wet sand. Whisk in milk all at once and bring to a simmer, whisking constantly until mixture begins to thicken. Turn heat to very low and simmer, whisking often and scraping the bottom and edges of the pan with a rubber spatula, for 15 minutes, until sauce has thickened and lost its raw flour taste. Season with salt, pepper and a pinch of nutmeg. Remove from heat.
- Strain béchamel while hot into the bowl with the pasta. Add cheeses and broccoli and stir together until pasta is nicely coated with sauce. Scrape into prepared baking dish.
- Bake 30 to 40 minutes, until bubbly and the top is lightly browned. Remove from oven and allow to sit for 5 to 10 minutes before serving.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 9 grams, Carbohydrate 39 grams, Fat 18 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 586 milligrams, Sugar 8 grams
MACARONI GRATIN
Homemade mac 'n' cheese always beats the stuff in a box and this version is easy enough to whip up at short notice.
Provided by Sackville
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 190 degrees C.
- In a large pot, bring 2 liters of water to a boil with a bit of salt and add the pasta.
- Cook for 8 minutes.
- Drain by lifting it out of the water and immediately coat with the olive oil.
- Meanwhile, take a broad oven proof dish-- wide enough to comfortably fit two layers of pasta.
- If it is too small the pasta will be too deep and only a small portion of it will be"au gratin".
- Rub the inside of the dish hard with the clove of garlic, cut in half.
- In a bowl, mix the pasta with the cream and cheese.
- Season with salt and pepper and pour into the ovenproof dish.
- Dot the surface with butter and put into the preheated oven for 10-15 minutes.
- When it is done you should have a wonderful golden gratin.
- If you want more colour, you can pop the gratin under the grill for a minute or so.
Nutrition Facts : Calories 502.1, Fat 33.2, SaturatedFat 16.9, Cholesterol 91.7, Sodium 90.9, Carbohydrate 39.1, Fiber 1.6, Sugar 1.4, Protein 12.1
MACARONI AU GRATIN
HERE'S an easy, tasty dish my family has always liked. Whenever we attend a potluck supper, I take this macaroni casserole...and come home with an empty dish and many requests for the recipe. -Jeannine Hopp, Menomonee Falls, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook macaroni according to package directions; drain. Place in a greased 2-qt. baking dish; set aside. , In a saucepan, melt butter over medium heat. Stir in flour until well blended. Gradually add milk; bring to a boil. Cook and stir for 2 minutes; reduce heat. Add cheese, onion, Worcestershire sauce, salt, pepper and mustard; stir until cheese melts. , Pour over macaroni and mix well. Sprinkle with bread crumbs. Bake, uncovered, at 375° for 30 minutes.
Nutrition Facts : Calories 389 calories, Fat 21g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 805mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 1g fiber), Protein 16g protein.
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- In a large saucepan, combine the milk and garlic. Warm the milk over high heat until bubbles appear around the edge. Remove from the heat, cover and let steep for 10 minutes. Remove and discard the garlic. Measure out 1 cup of milk and reserve; set aside the rest.
- In a small saucepan, melt the butter over moderate heat. Whisk in the flour and cook, stirring constantly, without browning, for 1 minute. Remove the saucepan from the heat and gradually whisk in the reserved 1 cup of milk, stirring constantly, until the sauce is completely smooth. Season with a large pinch of salt and generous gratings of white pepper and nutmeg. Return the pan to low heat and cook the sauce, whisking constantly, until it's thick, about 5 minutes. Remove from the heat, let cool slightly and stir in the heavy cream. Season with salt.
- Preheat the oven to 500°. Add 1/4 cup of salt to the remaining milk and bring back to a simmer. Add the pasta and cook, stirring, over moderately high heat so the milk is just simmering, until al dente, about 10 minutes. Remove the saucepan from the heat and add the ice cubes to stop the cooking. Once all of the ice cubes have melted, drain the pasta in a colander and transfer to a large bowl.
- Add the white sauce to the pasta and toss to coat. Transfer the mixture to a buttered 9-by13-inch gratin dish. Sprinkle the cheese all over the top and bake for about 10 minutes, or until bubbling around the edges. Turn on the broiler and broil, rotating the dish, until the cheese is golden, 2 to 3 minutes. Let the gratin stand for 5 minutes, then season generously with white pepper, garnish with the chives and serve.
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- Cook the macaroni according to the directions on the box. Drain, turn it into a large bowl, and toss it with the oil.
- Meanwhile, in a large skillet, fry the bacon over medium heat until brown but not crisp, about 10 minutes. Drain on paper towels and add to the cooked macaroni.
- While the macaroni and bacon cook, in a medium saucepan over medium heat, bring the milk to a very gentle boil, then reduce the heat to low to keep it warm.
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