MARYLAND CRAB MAC & CHEESE
I decided to give this dish a Maryland twist filled with lump crab meat and a surprise crumble on top, but no matter which cheese, noodle, or crumble you use - your mac and cheese will be the bomb if you follow this formula.
Provided by Vodka & Biscuits
Categories Pasta Pescatarian Weeknight Dinners Kid-Friendly Comfort Food Easy Egg-Free Soy-Free Entertaining Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free Oven Stove
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Over high heat, bring a large pot of water to a boil. Add the Elbow Macaroni (1 pound) and cook until al dente - about 7 minutes. Drain and set aside.
- Pick through the Lump Crab Meat (1 pound) to check for shells and set aside. Grate the Mild Yellow Cheddar (8 ounce) and Sharp White Cheddar Cheese (8 ounce) and combine in a medium-size bowl. Crush the Crab Flavored Potato Chips (1/2 cup).
- In a heavy bottom sauce pan, melt the Butter (2 1/2 tablespoon) over medium heat. Add the All-Purpose Flour (4 tablespoon) and mix with a wooden spoon. Cook for about 2 minutes or until the roux smells like butter. If you're using whole butter, wait a few seconds until the butter stops bubbling. This means all the water is gone!
- While whisking, add the 2% Reduced Fat Milk (2 cup). Whisk vigorously to incorporate. Bring the milk to a simmer, stirring often. After about 5 minutes the Bechamel will thicken.
- Add the Old Bay® Seasoning (1 tablespoon) and slowly start to add the cheese.
- Once melted, mixed, and smooth, add in the crab meat and noodles. Transfer to a baking dish.
- Mix the plain Breadcrumbs (1/2 cup) and crushed crab chips together. Sprinkle on top of the mac and cheese. Bake for 25 minutes.
- Garnish with Fresh Parsley (to taste) and enjoy!
Nutrition Facts : Calories 31 calories, Protein 1.8 g, Fat 1.4 g, Carbohydrate 2.9 g, Fiber 0.1 g, Sugar 0.3 g, SaturatedFat 0.8 g, TransFat 0 g, Cholesterol 7.6 mg, Sodium 46.1 mg, UnsaturatedFat 0.1 g
PATTI LABELLE'S MACARONI AND CHEESE RECIPE
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Grease a deep, 2 1/2-quart baking dish with butter.
- Fill a large pot with water. Mix in the vegetable oil and bring to a boil. Add the macaroni and cook until al dente, about 7 minutes. Drain well and rinse with cold water.
- Melt 8 tablespoons of butter in the microwave or a saucepan. Pour the butter into the macaroni and stir.
- In a large bowl, combine the shredded Muenster, mild cheddar, sharp cheddar, and Monterey Jack cheeses.
- Add 1 1/2 cups of the cheeses to the macaroni. Stir in the half-and-half, Velveeta, and eggs; season with salt and pepper.
- Transfer the mac and cheese into the prepared baking dish. Sprinkle the remaining 1/2 cup of shredded cheese evenly. Top with the remaining 1 tablespoon of butter.
- Bake for 30 to 35 minutes or until the top turns golden brown and the cheeses start to bubble. Serve hot. Enjoy!
Nutrition Facts : Calories 632 cal
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
SOUTHERN MACARONI AND CHEESE
There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It's adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can't find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.
Provided by Kiera Wright-Ruiz
Categories dinner, weeknight, casseroles, noodles, pastas, main course, side dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
- In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
- Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
- Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
- Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.
BAKED THREE-CHEESE MACARONI
This legendary three-cheese mac and cheese is a must-have for big family events. My ultimate comfort food is a divine blend of cheddar, Gruyere and Parmesan cheeses. -Joan Sullivan, Gambrills, MD
Provided by Taste of Home
Categories Dinner Side Dishes
Time 50m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cook macaroni in a 6-qt. stockpot according to package directions for al dente. Drain; return to pot., In a large saucepan, melt 6 tablespoons butter over medium heat. Stir in flour until smooth; whisk in warmed milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened., Remove from heat; stir in Gruyere and cheddar cheeses, salt, pepper and nutmeg. Add to macaroni, tossing to coat., Transfer to a greased 13x9-in. baking dish. Toss bread crumbs with Parmesan cheese and melted butter; sprinkle over casserole. Bake, uncovered, 30-40 minutes or until bubbly and top is golden brown.
Nutrition Facts : Calories 487 calories, Fat 24g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 515mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein.
MARYLAND STYLE MAC 'N' CHEESE
Make and share this Maryland Style Mac 'n' Cheese recipe from Food.com.
Provided by Pinay0618
Categories Crab
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees.
- In a small pan, melt 2 tablespoons of butter over medium heat.
- Pour panko bread crumbs into a medium sized bowl and add butter. Stir until panko is slightly wet and set aside.
- Fill a 2-quart saucepan with water, boil and add a pinch of salt and macaroni. Cook until very al dente (about a minute less than the recommended cooking time on the package). Rinse macaroni with very cold water and set aside.
- In a small saucepan, heat 1 tablespoon of butter until melted. Add shallot and sauté until translucent and soft, about 6 minutes. Set aside.
- In a large saucepan, melt remaining 6 tablespoons of butter until bubbling. Add flour and cook, stirring constantly for about a minute.
- Pour hot milk into saucepan with butter and flour mixture, in parts, whisking constantly until well combined and there are no lumps. Continue cooking, whisking constantly, until mixture becomes thick and begins to bubble.
- Remove from heat and add Old Bay, pepper, salt, allspice and cayenne. Whisk until thoroughly combined. Taste for additional seasoning.
- Add prepared shallots, 1 1/2 cups of Gruyère, 1 1/2 cups of aged cheddar and 1 1/2 cups of the sharp cheddar to the mixture. Set cheese sauce aside.
- In a very large bowl, combine cheese sauce and cooked, cooled macaroni. Pour mixture into a large pan or casserole dish.
- Cover casserole dish with remaining cheese. Sprinkle the top with wet panko.
- Bake at 375 degrees for about 30 minutes-or until crust becomes golden.
- While macaroni and cheese is in the oven, heat two tablespoons of butter over medium heat.
- When butter begins to bubble, add crab, green onion and 2 tablespoons of Old Bay Seasoning. Sauté over medium heat, stirring frequently, for 4-5 minutes. Set aside.
- When macaroni and cheese is cooked, set aside to rest for 5-10 minutes. Spoon over crab mixture and serve immediately.
Nutrition Facts : Calories 780.5, Fat 51.9, SaturatedFat 31.8, Cholesterol 157.3, Sodium 1633.8, Carbohydrate 44.3, Fiber 2.5, Sugar 2, Protein 34.9
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