ROASTED GARLIC MAC AND CHEESE
Add a flavor-packed twist to a comfort food classic with a tried-and-tested recipe for extra-creamy Roasted Garlic Mac and Cheese.
Provided by Kelly Senyei
Time 1h45m
Number Of Ingredients 14
Steps:
- Melt the butter in a medium saucepan over medium heat. Add the breadcrumbs and chives, stirring to combine. Cook for 1 to 2 minutes until toasted slightly. Transfer to a small bowl and set aside.
- Preheat the oven to 400ºF.
- Slice the top one-third off the head of garlic. Place the bottom portion on a piece of foil, drizzle it with olive oil, and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic until golden and soft, about 45 minutes.
- Remove the roasted garlic from the oven and squeeze the cloves into a bowl. Using a fork, mashing the cloves into a paste. Set aside.
- Cook the pasta in a large pot of well-salted water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Butter a 13x9-inch shallow baking dish.
- In a large, heavy saucepot (such as a Dutch oven), melt 1 stick butter over medium-low heat. Stir in the flour and reserved garlic paste. Cook the roux, stirring constantly, for 3 minutes until golden. Whisk in the milk. Bring the sauce to a boil, whisking constantly, then reduce it to a simmer and let it cook for 3 minutes. Stir in the shredded cheddar cheese, Parmesan cheese, mustard powder, salt and pepper until well combined.
- Add the pasta and the reserved 1/2 cup of pasta water to the pot, stirring to combine. (It will be soupy.) Transfer the macaroni and cheese to the buttered baking dish. Sprinkle it with the reserved crumb topping and place it on a sheet tray (in the event it bubbles over while baking). Bake the macaroni and cheese for 20 to 25 minutes until it's golden brown and bubbling.
- The garlic head can be roasted, and the garlic gloves mashed, 1 day in advance. Store the garlic paste, covered, in the fridge.
- The macaroni and cheese can be baked in a large baking dish or several smaller ramekins for individual servings.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 517 kcal, Carbohydrate 44 g, Protein 24 g, Fat 26 g, SaturatedFat 16 g, Cholesterol 78 mg, Sodium 795 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
CLASSIC BAKED MACARONI AND CHEESE
Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.
Provided by Alison Roman
Categories dinner, lunch, casseroles, pastas, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook pasta in a large pot of salted boiling water until it's barely al dente. (It should be more al dente than your average pasta: It's going to continue to cook in the oven.) Drain and set aside.
- Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
- Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
- Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
- Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
- Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.
Nutrition Facts : @context http, Calories 1076, UnsaturatedFat 24 grams, Carbohydrate 85 grams, Fat 61 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 31 grams, Sodium 1027 milligrams, Sugar 12 grams, TransFat 1 gram
COUGAR GOLD MAC AND CHEESE RECIPE
Cougar-gold cheese has been one of the most in-demand cheeses worldwide.
Provided by Grace
Categories Main Course
Time 45m
Number Of Ingredients 8
Steps:
- Step 1: Pour water into a large saucepan, bring it to a boil, and add macaroni pasta and salt. Cook for 3 to 4 minutes, then drain and let it cool.
- Step 2: Make the topping sauce by melting the butter over medium heat. Add the flour once the butter has melted and whisk until all ingredients are well combined.
- Step 3: Once the flour is golden, slowly whisk in the milk. Stir the mixture continuously for about 10 minutes to ensure that the milk doesn't burn. Do this until you see a thick sauce on top.
- Step 4: Stir in the cheese, pepper, and salt to finish preparing the sauce. Pour the sauce over the pasta to make the sauce topping.
- Step 5: Grease a baking tray and pour the pasta and sauce, then sprinkle the breadcrumbs on top.
- Step 6: Bake the mixture at 350 degrees for 10 to 15 minutes, or until its brown and crispy is evident on top.
- Step 7: Remove the macaroni cheese from the oven, and sprinkle cougar cheese and salt on top.
- Step 8: Serve while hot.
Nutrition Facts : Calories 1005 kcal, Carbohydrate 147 g, Protein 40 g, Fat 27 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 72 mg, Sodium 642 mg, Fiber 6 g, Sugar 11 g, UnsaturatedFat 8 g, ServingSize 1 serving
GOLDEN CADILLAC
Steps:
- Place all ingredients in a blender. Blend until thick and creamy.
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