HOMEMADE MAC AND CHEESE
This is a nice rich mac and cheese. Serve with a salad for a great meatless dinner. Hope you enjoy it.
Provided by Judy
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Cook macaroni according to the package directions. Drain.
- In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
- Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.
Nutrition Facts : Calories 858.2 calories, Carbohydrate 66.7 g, Cholesterol 141.6 mg, Fat 48.7 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 29.9 g, Sodium 879.3 mg, Sugar 10.7 g
MAC AND CHEESE FROM "COOK YOURSELF THIN"
They aired the episode today with this recipe. It sounded so good and I did not want to lose it-so I am posting it for all to find.
Provided by CeeGee
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the broiler.
- Bring a large saucepan of salted water to a boil and cook pasta according to package directions.
- While the pasta is cooking, melt the butter in a large saucepan over medium heat. Add the flour and cook, whisking constantly until golden, about 2 minutes. Continue whisking and add the milk in a slow, steady stream. Bring the mixture to a steady simmer, whisking constantly, and whisk until thickened, about 2 minutes.
- Drain the pasta in a colander. Remove the sauce from the heat, add the cheese, and stir until the cheese melts. Immediately add the hot, drained pasta and stir until well-coated. Stir in Worcestershire sauce, salt, pepper and nutmeg.
- Divide the mac and cheese among four 6-ounce ovenproof ramekins and sprinkle 1 tablespoon bread crumbs over each. Broil until crumbs are golden and crisp, 1 to 2 minutes, taking care not to let the top burn. Serve immediately.
Nutrition Facts : Calories 413.4, Fat 10.1, SaturatedFat 5.8, Cholesterol 25.9, Sodium 674.9, Carbohydrate 55.6, Fiber 5.5, Sugar 1.4, Protein 27.8
CHOCOLATE CAKE FROM 'COOK YOURSELF THIN'
My mother's birthday is coming up and she's been working really hard to get in shape. I don't want to dicourage her or make her feel guilty so I thought I'd try this cake instead of a usual chocolate cake. It didn't give a specific number of servings so I just estimated, however the recipe stated that each serving is only 315 calories.
Provided by princessshree85
Categories Dessert
Time 1h
Yield 1 cake, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Coat a 6-inch round cake pan (2 inches deep) with baking spray.
- Combine the flour, sugar, cocoa, baking powder, baking soda and salt in the bowl of an electric mixer. Beat on low speed until well combined, about 1 minute. With mixer running on medium speed, add warm water and beat until well blended. Add buttermilk, egg, oil and vanilla, and beat on medium for 5 minutes, scraping down sides of bowl occasionally.
- Pour batter into the prepared pan, and bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan on a wire rack for 10 minutes, then unmold and cool completely on the rack.
- When ready to serve, place the bittersweet chocolate in a small bowl. Heat the cream in a small saucepan set over medium heat until bubbles form around the edge. Immediately pour over chocolate. Let sit for 1 minute, then stir until smooth and well blended. Pour over cooled cake and spread to evenly coat top. (Chocolate sauce will drip down the sides.) Let set, about 10 minutes, and serve.
Nutrition Facts : Calories 160.6, Fat 6.3, SaturatedFat 2.2, Cholesterol 27.2, Sodium 163.1, Carbohydrate 25.5, Fiber 1.7, Sugar 15.7, Protein 3
MACARONI AND CHEESE FROM REBAR
A delicious dish from the REBAR Restaurant in Victoira. I've borrowed this recipe from EAT ME DELICIOUS.
Provided by Jules in Scotland
Categories Cheese
Time 45m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- *I would use a bit less pasta, maybe 5 cups, because I like lots of sauce.
- **Fresh herbs are best of course but dried works fine too.
- ***4 Pieces of bread ripped up.
- Cook pasta in boiling, salted water until just done. strain and toss with a light coating of olive oil. set aside or refrigerate. (This step can be done one day in advance.).
- Meanwhile, heat 1 tbsp (15ml) olive oil in a small skillet and sauté onion for 5 minutes. add half of the minced garlic, 1/2 tsp (2.5ml) salt and sauté until the garlic turns golden. transfer to a small bowl and stir in half of the chopped herbs. Set aside.
- Next, make a roux for the cheese sauce. Gently heat the milk and keep it warm. Set a saucepan over medium heat and melt the butter. Sprinkle in flour and whisk constantly as the flour and butter turn golden. Gradually add the warm milk and 1 tsp (5ml) salt and whisk thoroughly. heat until the sauce thickens (about 10 minutes). Add the sautéed onion/herb mix, grated cheese and stir until the cheese melts. Season to taste.
- Finally, make the topping. Combine the breadcrumbs with the remaining garlic, herbs, Parmesan, pine nuts, 1/2 tsp (2.5ml) salt, plenty of cracked pepper and the remaining 3 tbsp (45ml) olive oil. Mix together thoroughly.
- Preheat the oven to 350°F.
- To assemble, combine the noodles and cheese sauce in a large bowl and mix well. pour into an oiled 8 x12-inch dish.* Scatter the topping over the entire surface, working some of it into the noodles. Bake uncovered until golden and bubbly (about 45 minutes). Serve piping hot.
- *Not necessary to oil the dish.
Nutrition Facts : Calories 794.7, Fat 37.1, SaturatedFat 16.8, Cholesterol 75, Sodium 1262.9, Carbohydrate 83.8, Fiber 4.7, Sugar 4.9, Protein 31.4
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