Laurens Macaroni And Cheese Recipes

MACARONI AND CHEESE

Macaroni and Cheese image

Provided by Giada De Laurentiis

Time 45m

Yield 6 servings

Number Of Ingredients 12

Ingredients

Butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves

Steps:

Preheat the oven to 450 degrees F.
Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

LAUREN'S MACARONI AND CHEESE

Lauren's Macaroni and Cheese image

Simple and basic.. chunks of cheese with béchamel sauce. This is a delicious, chunky dish; the cheese is NOT uniformly melted throughout. Over the years I've tried adding other ingredients to it (onions, ground beef, sausage), but always end up coming right back here to basics. I am still thinking of trying sautéed, minced garlic. YUMMY VARIATION: Split the cheese between gruyere and asiago, reduce the salt by 1/3. NOTE: I prefer this with 75% of the bechamel sauce, which yields a hard, crunchy top. EVERYONE else prefers the ratio as listed below.

Provided by laurenpie

Categories Cheese

Time 1h

Yield 8 3 x 3, 8 serving(s)

Number Of Ingredients 7

Ingredients

16 ounces small elbow macaroni
1 tablespoon olive oil
1/2 teaspoon salt
1 lb cheddar cheese
3/8 cup flour
1 1/2 teaspoons salt
4 1/2 cups milk, maybe more

Steps:

Preheat oven to 350 degrees. Butter bottom and sides of a tall 9-13" casserole dish.
Boil 4-6 quarts of water in a large sauce pot. Add olive oil and salt, add pasta, stir. Simmer to al dente, about 6 minutes, stirring occasionally. Drain immediately and pour into buttered casserole dish.
While pasta is boiling, cut cheese into 1/2" cubes, stir these into the cooked, drained pasta in casserole dish.
In same, now-empty pasta pot: melt butter, whisk in flour and salt, cook on high until bubbling for 30 seconds, whisking constantly. Add milk, whisking until smooth. Pour over macaroni and cheese.
Bake at 350 degrees for 50-60 minutes.

Nutrition Facts : Calories 564.5, Fat 26.4, SaturatedFat 15.5, Cholesterol 78.9, Sodium 1004.9, Carbohydrate 54.1, Fiber 2, Sugar 1.8, Protein 26.7

MACLAREN'S IMPERIAL CHEESE AND MACARONI

Maclaren's Imperial Cheese and Macaroni image

I purchased some Maclaren's Imperial Cheese at Costco, which was a super deal, not really knowing what to do with it. I searched the Kraft site for some recipes, but they didn't really have much I wanted to try that was for everyday use. I set out to try my hand at something myself and I hope you like it. My husband, who loves mac 'n cheese, really did.

Provided by Lori Mama

Categories One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 cups elbow macaroni, cooked
6 slices lean bacon, sliced into small pieces
2 cups button mushrooms, quartered
4 tablespoons butter
2 tablespoons flour
1 1/2 cups 1% low-fat milk
1 (385 ml) can 2% evaporated milk
1 teaspoon minced dried garlic
2 tablespoons minced dried onion
1 teaspoon mustard powder
salt & pepper, to taste
0.5 (250 g) container maclaren's cheese, crumbled
1 cup panko breadcrumbs
2 tablespoons butter, melted

Steps:

Preheat oven to 350 degrees.
Spray a 3 quart dutch oven, or equivalent with non stick spray and set aside.
In a medium sized pot, over medium high heat,.
fry bacon until just crisp.
Drain on paper towel.
Set aside.
Saute the mushrooms in the remaining bacon drippings until tender.
Remove and set aside.
Add the butter to the pot and melt.
Stir in the garlic and onion.
Add the flour and cook for 1 minute.
Do not brown.
Heat the milk in the microwave on high until hot.
approximately 3 minutes.
Pour in the milk and whisk smooth.
Cook until it starts to thicken.
Add the cheese, mustard powder, salt & pepper to taste.
Mix until melted.
Combine the cooked macaroni, bacon, mushrooms and sauce.
Pour into the prepared casserole dish.
Toss together the butter and crumbs and sprinkle on top.
Bake 30 minutes or until bubbling.

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