Deconstructed Mac Cheese Recipe 445 Recipes

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DECONSTRUCTED BIG MAC®



Deconstructed Big Mac® image

A spin on the classic burger in deconstructed salad fixings. Fun, easy, and a great take for a quick weeknight dinner.

Provided by LaDonna Langwell

Categories     Sliders

Time 25m

Yield 3

Number Of Ingredients 14

1 tablespoon mayonnaise
1 tablespoon ketchup
1 ½ teaspoons sweet pickle relish
¼ teaspoon sugar
¼ teaspoon white vinegar
⅛ teaspoon granulated garlic
½ pound ground beef
salt and ground black pepper to taste
3 large romaine lettuce leaves, or to taste
½ white onion, diced
1 ½ ounces grape tomatoes, sliced
½ cup shredded Cheddar-Monterey Jack cheese blend
1 (2 ounce) hamburger bun, split and toasted
1 spear dill pickle

Steps:

  • Combine mayonnaise, ketchup, dill pickle relish, sugar, vinegar, and garlic in a small bowl. Whisk until well combined and set sauce aside.
  • Divide ground beef into 10 rounds, 3/4 ounce each, and shape into a small patties. Season with salt and pepper.
  • Heat a skillet over medium-high heat and cook mini burgers until brown and cooked through, 3 to 4 minutes per side. Transfer to a paper towel-lined plate to drain.
  • Lay lettuce leaves on a large platter. Drizzle a small bit of sauce on top of the leaves. Place hamburger patties on top of the lettuce.
  • Drizzle more sauce on top of the patties and sprinkle with onion, tomatoes, and cheese. Add toasted bun and a pickle to the platter for garnish.

Nutrition Facts : Calories 481 calories, Carbohydrate 29.4 g, Cholesterol 82.7 mg, Fat 31.4 g, Fiber 10.6 g, Protein 24.1 g, SaturatedFat 13.1 g, Sodium 528.8 mg

"DECONSTRUCTED" ITALIAN CHEESECAKE



, but give this recipe a chance -you'll fall in love!

Provided by Food Network

Categories     dessert

Yield 4 servings

Number Of Ingredients 4

2 cups ricotta cheese
1/4 cup sunflower seeds
1/2 cup currants
1/4 cup honey

Steps:

  • Mix ricotta cheese, sunflower seeds, currants and honey in a bowl. Divide among 4 dessert dishes.

DECONSTRUCTED MAC & CHEESE RECIPE - (4.4/5)



Deconstructed Mac & Cheese Recipe - (4.4/5) image

Provided by Tufgrlz

Number Of Ingredients 11

1/2 cup butter or margarine
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups half-and-half
2 cups milk
2 (10-ounce) blocks sharp Cheddar cheese, shredded and divided
1 (10-ounce) block extra-sharp Cheddar cheese, shredded 1 (16-ounce) package
elbow macaroni, cooked
Truffle oil, to taste
Panko crumbs

Steps:

  • Melt butter in a large skillet over medium-high heat. Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Stir in salt and pepper. Gradually whisk in half-and-half and milk; cook, whisking constantly, 8 to 10 minutes or until thickened. Stir in half of sharp Cheddar cheese. Stir in extra-sharp Cheddar cheese until smooth. Add truffle oi, to taste. Continue to cook cheese sauce until creamy. Dish onto a plate and top with elbows. Sprinkle panko on top. Serve!

DECONSTRUCTED LASAGNA



Deconstructed Lasagna image

In this case, "deconstructed" is really just a trendy way of saying easy! Instead of taking the time to layer the pasta, sauce, and several kinds of cheeses, I toss everything together to make a lasagna bowl that satisfies, with all of the same, indulgent components but far fewer calories and effort. Fresh marjoram has a minty, oregano-like flavor that is a nice change of pace from basil or dried Italian herbs-but really, any kind of fresh herb is delicious in tomato sauce, so use what's handy.

Provided by Melissa d'Arabian : Food Network

Time 50m

Yield Serves 4

Number Of Ingredients 12

8 ounces lasagna noodles, broken into smaller pieces
2 teaspoons olive oil
1 medium yellow onion, halved and very finely chopped
3 garlic cloves, very finely chopped or pressed through a garlic press
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
2 tablespoons roughly chopped fresh marjoram
Pinch of red pepper flakes
1/2 pound lean ground beef
2 cups canned whole tomatoes, chopped (or canned chopped tomatoes)
1/2 cup quartered bocconcini (mozzarella balls) or 1/2-inch pieces of fresh mozzarella
2 tablespoons finely grated Parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package instructions until al dente. Drain in a colander and set aside.
  • To a large, deep skillet or pot set over medium heat add the olive oil, onion, garlic, 1 teaspoon of the salt, and the black pepper, and cook until the onion is soft and sticky, -stirring often, for 6 to 7 minutes. Stir in the marjoram and red pepper flakes, and once they are fragrant, after 30 seconds, stir in the beef, using a wooden spoon to break it into small pieces. Cook, stirring often, until the beef is no longer pink, about 5 minutes.
  • Add the chopped tomatoes and remaining 1 teaspoon salt, reduce the heat to medium-low, and simmer the sauce until it reduces slightly, about 10 minutes.
  • Divide half of the cooked lasagna noodles among 4 bowls. Top each with some mozzarella and sauce, then divide the remaining noodles over the top. Add some more mozzarella and sauce, and serve sprinkled with Parmesan cheese.
  • Per serving: Calories 567; Total Fat 18g; Protein 31g; Dietary Fiber 5g; Sugars 8g

Nutrition Facts : Calories 567, Fat 18 grams, Fiber 5 grams, Protein 31 grams, Sugar 8 grams

DECONSTRUCTED PAN GRILLED CAESAR



Deconstructed Pan Grilled Caesar image

Provided by Dave Lieberman

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 8

1/4 cup extra-virgin olive oil
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
3 heads romaine lettuce hearts
1/2 lemon
Shaved Parmesan
Anchovy oil from can of anchovies packed in olive oil
Handful fresh flat parsley leaves, chopped

Steps:

  • Heat grill pan over high heat.
  • For the salad, in a small bowl combine olive oil, garlic, a few pinches of salt and about 15 grinds pepper. Cut lettuce heads in half lengthwise and brush with olive oil mixture.
  • Grill lettuce until nicely blackened and wilted. Grill in stages if your grill pan isn't large enough to grill in one stage. Transfer lettuce to a serving platter.
  • Squeeze lemon over the lettuce. Sprinkle shaved Parmesan over the top, drizzle with the anchovy oil and finish with parsley.

DECONSTRUCTED CHERRY CHEESECAKE



Deconstructed Cherry Cheesecake image

What a recipe this is!! The portion is just a small tasting sample, so serve as an appetizer or as an after dinner course. It's a cool thing for your taste buds to try!!

Provided by Chef mariajane

Categories     Cheesecake

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

1/4 cup Stilton cheese, st room temperature
1/3 cup mascarpone, at room temperature, plus
2 tablespoons mascarpone, at room temperature
2 tablespoons whipping cream (35%)
2/3 cup sour cherry, chopped (drained from jar)
1/2 teaspoon chopped fresh thyme
2 tablespoons port wine
1 egg white
1/2 cup sliced almonds
1/2 orange, grated zest of
1 tablespoon sugar
1 pinch coarse salt
1 sprig thyme

Steps:

  • DECONSTRUCTED CHEESECAKE: Whip mascarpone in a stand mixer or with electric mixer until softened and creamy. Add stilton and whip until incorporated. Add whipping cream and whip until incorporated. NOTE: it's OK if the mixture is a little lumpy with bits of Stilton. Add dollop to tiny ramekin or just add to the serving plate. Refrigerate and serve chilled.
  • SOURCHERRY AND THYME SAUCE: In a saucepan over medium high heat, combine the cherries, thyme and Port. Bring to a boil. Reduce the heat to medium and simmer until thickens slightly, about 2-4 minutes. Remove from heat. Let cool to room temperature before using.
  • ALMOND CRUNCH: Preheat oven ot 350°F.
  • Whisk the egg white by hand until frothy. Add almonds, orange zest, sugar and salt. Toss to combine well. Transfer to a baking sheet, lined with parchment paper and spread mixture out in a single layer. Bake in oven until golden and crisp, about 15-20 minutes, until golden brown and crisp. Cool.
  • ASSEMBLY: To serve, add the following to individual plates, ramekin filled weith the deconstructed cheesecake garnished with a sprig of thyme, a spoon of the sauce and a piece of the almond crunch - Simply Delicious!

Nutrition Facts : Calories 114.1, Fat 7.4, SaturatedFat 2.5, Cholesterol 11.1, Sodium 110.2, Carbohydrate 8, Fiber 1.4, Sugar 5.4, Protein 3.8

DECONSTRUCTED CABBAGE ROLLS



Deconstructed Cabbage Rolls image

Make and share this Deconstructed Cabbage Rolls recipe from Food.com.

Provided by Pete B.

Categories     < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 24

16 ounces ground meat (your choice)
1/3 cup cooked white rice or 1/3 cup brown rice
1/3 cup onion, minced
3 tablespoons breadcrumbs
1 large egg, beaten
1/2 teaspoon cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon garlic, minces
1/2 cup onion, diced
1/4 cup shredded carrot
1/4 cup celery, diced
1/2 tablespoon olive oil
4 ounces tomato paste
1 tablespoon brown sugar
1 tablespoon apple cider vinegar
14 ounces marinara sauce
1/4 cup dry red wine
2 bay leaves
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
6 cups green cabbage, chopped into 1-inch squares hard stems removed
1 tablespoon golden raisin
1 -4 ounce beef broth, if needed

Steps:

  • 1. To make the meatballs, hand mix the first five ingredients in a medium size bowl. Form the mixture into 11 - 13 meatballs, about 2 inches round. Refrigerate while preparing the other ingredients.
  • 2. In a medium size pan, heat 1/8" olive oil over medium high heat. When the oil starts to shimmer, add half the meatballs, do not overcrowd. Brown the meatballs on all sides using a spoon to turn, 6 - 8 minutes. Remove the browned meatballs and brown the remainder. .
  • 3. In a 2 quart pot over medium high heat add 1/2 tablespoon olive oil. Add the onion, carrot and celery. Stir until the vegetables become soft, about 5-6 minutes. Add the garlic, stir until brown, about 30 seconds. Add the remaining ingredients, except beef broth and meatballs. Stir throughly to combine, cover and simmer for 10 minutes. .
  • 4. Stir in the meatballs, cover and simmer for 20 minutes. Stir well, and remove the bay leaves. The casserole is intended to be thick. However, if to thick for your liking, stir in some beef broth.

Nutrition Facts : Calories 300.1, Fat 6.9, SaturatedFat 1.6, Cholesterol 48.8, Sodium 2005.3, Carbohydrate 50.2, Fiber 8.4, Sugar 24.4, Protein 8.8

DECONSTRUCTED STRAWBERRY CHEESECAKE



Deconstructed Strawberry Cheesecake image

Nothing against baking a cheesecake from scratch, but these days such an ordeal must be planned weeks in advance. There are serious questions to be considered: Am I ready for that kind of commitment? Do I leave the oven door ajar by 45 degrees or 50? Will there be a devastating fault line in the middle of my cake or will I, just this once, have it all? A deconstructed version, instead, leaves room for error and in a way forces the cook to let go. A no-bake cream, flavored like cheesecake, serves as the base for fresh summer berries, store-bought sorbet, graham cracker sand, and freeze-dried strawberry dust, all arranged haphazardly (or artfully, depending on the painter). This way, you get all the tastes and textures of a classic strawberry cheesecake without the constraints of temperature, gravity, or form. This is formless content-the clumsy pastry chef's excuse for laziness.

Provided by ericjoonho

Categories     Cheesecake

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup graham cracker crumbs
1 tablespoon butter, melted
4 ounces cream cheese, room temperature
1/4 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon lemon juice
1/2 cup heavy cream
fresh strawberries
freeze-dried strawberry, crushed
strawberry sorbet or ice cream

Steps:

  • Cohere the graham cracker crumbs and butter into a dampened sand.
  • In a bowl, cream together the cheese, sugar, vanilla, and lemon juice. In a larger bowl, whip the heavy cream until stiff peaks form. Fold the cheese mixture into the whipped cream until combined.
  • To plate, start with a portion of the cheesecake cream, smearing it with a spatula. Next, decorously arrange the fresh berries and dust with the graham cracker sand and crushed freeze-dried strawberries. For a temperature contrast, finish with a scoop or two of the sorbet or ice cream.

Nutrition Facts : Calories 297.4, Fat 24.1, SaturatedFat 14.2, Cholesterol 79.6, Sodium 153, Carbohydrate 18.6, Fiber 0.1, Sugar 15.1, Protein 2.7

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