Mrs Kostyras Mac And Cheese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MACARONI AND CHEESE



Macaroni and Cheese image

When it comes to comfort food, nothing tops mac 'n' cheese, especially Martha's easy-to-make version.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Yield Serves 12

Number Of Ingredients 11

8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
1 pound elbow macaroni

Steps:

  • Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
  • In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
  • While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
  • Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
  • Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
  • Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

MRS. KOSTYRA'S BORSCHT



Mrs. Kostyra's Borscht image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 8 cups

Number Of Ingredients 13

4 medium beets, scrubbed well
Coarse salt and freshly ground pepper
4 dried mushrooms (morels and porcini; about 1/2 ounce)
1/2 cup hot water
Homemade Vegetable Stock
1/3 cup coarsely chopped celery leaves
2 tablespoons coarsely chopped fresh flat-leaf parsley
1 garlic clove, finely chopped
1 teaspoon sugar
Freshly squeezed lemon juice or citric acid, to taste
1/2 cup sour cream
1 tablespoon all-purpose flour
1/4 cup coarsely chopped dill

Steps:

  • Preheat oven to 400 degrees. Place beets on a piece of parchment paper -- lined aluminum foil. Sprinkle with salt and pepper. Fold up edges of foil and parchment to enclose beets. Place on a small baking sheet, and bake until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle. Peel, and coarsely grate; set aside.
  • Soak mushrooms in hot water for 30 minutes. Drain through a fine-mesh sieve, reserving liquid. Coarsely chop mushrooms; set aside.
  • In a medium stockpot, combine stock, beets, mushrooms, mushroom liquid, celery leaves, parsley, garlic, sugar, a large pinch of salt, and a large pinch of pepper. Bring to a boil, reduce to a simmer, and cook for 20 minutes.
  • Add lemon juice or citric acid. Taste, and adjust for seasoning. In a small bowl, combine sour cream and flour, stirring until no lumps remain. Whisk in a ladleful of soup, then whisk the sour-cream mixture into the soup. Cook until slightly thickened, about 2 minutes. Stir in dill just before serving.

MRS. KOSTYRA'S MEATLOAF



Mrs. Kostyra's Meatloaf image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 14

Olive oil, for pan
4 slices white bread, torn into pieces
2 1/2 pounds ground beef
1 medium yellow onion, peeled and cut into eighths
2 cloves garlic
2 stalks celery, cut into 2-inch pieces
2 carrots, peeled and cut into 2-inch pieces
1/2 cup flat-leaf parsley leaves
1 large egg
1 cup ketchup, divided
3 teaspoons dry mustard, divided
1 tablespoon coarse salt
2 teaspoons freshly ground black pepper
2 tablespoons brown sugar

Steps:

  • Heat oven to 375 degrees. Line a rimmed baking sheet with parchment paper, then fit the sheet with a wire rack. Brush an 10-by-4 3/4-by-3-inch loaf pan with oil, and place on rack; set aside. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef.
  • Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Transfer to prepared loaf pan.
  • Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.
  • Brush mixture over meatloaf; place pan in oven, atop prepared wire rack set on parchment-lined baking sheet. Cook until a meat thermometer inserted in the center reads 160 degrees, about 90 minutes. If top gets too dark, cover with foil and continue baking.

MRS. KOSTYRA'S BABKAS



Mrs. Kostyra's Babkas image

Laden with dried fruits and nuts, these babkas-from a recipe brought to us by Martha's mother-make perfect hostess gifts, for cooks willing to share.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes three 8-inch babkas

Number Of Ingredients 17

8 ounces (2 sticks) unsalted butter, softened, plus more for molds
2 cups whole milk
3 envelopes active dry yeast (3 scant tablespoons), or 1 1/3 ounces compressed fresh yeast, crumbled
1 cup plus a pinch of sugar
1/2 cup warm water (about 110 degrees)
5 large eggs plus 4 large egg yolks
1 teaspoon salt
1 teaspoon pure vanilla extract
1 tablespoon orange-flavored liqueur
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
9 or 10 cups sifted all-purpose flour, plus more for dusting
1 cup dried currants
1 1/2 cups golden raisins
1 cup dark raisins
1 cup blanched almonds, coarsely chopped
1 tablespoon heavy cream

Steps:

  • Butter three kugelhopf molds (each 1 1/2 quarts and 8 inches in diameter); set aside. Butter a large bowl; set aside. Heat milk and butter in a saucepan over medium-low, stirring, until butter is melted.
  • Sprinkle yeast and a pinch of sugar over the warm water in a small bowl. Let stand until foamy, 7 to 10 minutes.
  • Whisk together 4 eggs, the egg yolks, sugar, and salt in a large bowl until thick, about 3 minutes. Add vanilla, liqueur, zests, yeast mixture, and milk mixture; whisk 1 minute more. With a wooden spoon, gradually stir in up to 10 cups flour, 1 cup at a time, until a sticky dough forms. Stir in dried fruits and almonds.
  • Turn out dough onto a lightly floured surface; knead, dusting with flour if it seems sticky, until smooth and soft, about 10 minutes. Transfer to buttered bowl. Loosely cover with buttered plastic wrap; let rise in a warm place until doubled in bulk, about 2 hours. Punch down dough. Loosely cover with buttered wrap; let rise until doubled in bulk, 1 1/2 to 2 hours more.
  • Punch down dough, and turn it out onto a lightly floured surface; knead 1 minute. Divide dough into 3 equal pieces. With lightly floured hands, roll each piece into an 18-inch-long rope. Fit each rope into a buttered mold; press end of rope into dough to seal. Loosely cover with buttered wrap. Let rise until doubled in bulk, about 45 minutes.
  • Preheat oven to 350 degrees. Whisk together remaining egg and the cream in a small bowl. Brush dough with egg wash. Bake until golden, about 35 minutes. Let cool slightly in molds on a wire rack, about 10 minutes. Unmold onto rack, and let cool completely, larger sides down.

CHEATER'S MAC AND CHEESE



Cheater's Mac and Cheese image

Some days call for a meal that soothes as much as it satisfies, and that's when this 20-minute mac-and-cheese swoops in. Pasta and broccoli are cooked in the same pot, then drained and stirred together with reserved pasta water, cream cheese, butter, and Parmesan for the easiest sauce ever. One carbo-licious bite, and all your cares will melt away.

Provided by Greg Lofts

Categories     Food & Cooking     Quick & Easy Recipes

Time 20m

Yield Serves 2

Number Of Ingredients 6

4 ounces short pasta, such as penne
Kosher salt and freshly ground black pepper (optional)
1 1/2 cups fresh or frozen broccoli florets
2 1/2 ounces cream cheese (1/3 cup)
1 tablespoon unsalted butter
1/2 ounce Parmigiano-Reggiano, finely grated (1/3 cup), plus more for serving

Steps:

  • Cook pasta in a pot of generously salted boiling water 2 minutes less than per package instructions. Reserve 1 cup pasta water and cover to keep warm. Add broccoli to pot; continue boiling until pasta is al dente and broccoli is bright green, 1 to 2 minutes more. Drain.
  • Return pot to medium heat; add cream cheese, butter, and 2/3 cup reserved pasta water. Cook, stirring, until mixture is smooth and simmering. Remove from heat; stir in pasta, broccoli, and Parmigiano-Reggiano. Toss with more pasta water as needed until sauce clings to pasta. Serve with more Parmigiano and black pepper.

MARTHA'S MOM MRS. KOSTYRA'S CREAMED SPINACH



Martha's Mom Mrs. Kostyra's Creamed Spinach image

First prepared by Martha's mother, this classic was a regular on the holiday menu in the Kostyra home. Martha made this recipe on Cooking School episode 403.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 8

2 1/2 pounds fresh spinach, well washed (not dried) and tough stems removed
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup milk
Coarse salt and freshly ground pepper
1 teaspoon sugar
Freshly grated nutmeg
Sour cream, for serving (optional)

Steps:

  • Place spinach in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, 8 minutes. Transfer to a colander to drain, squeezing out and reserving excess liquid. Roughly chop spinach; set aside.
  • In a medium skillet, melt butter over medium heat. Add flour, and cook, stirring, 1 to 2 minutes. Slowly whisk in milk; season with salt, pepper, and sugar. Thin with reserved spinach liquid. Stir in spinach. Sprinkle with nutmeg to taste and, if desired, top with a dollop of sour cream. Serve immediately.

MRS. KOSTYRA'S MAC AND CHEESE



Mrs. Kostyra's Mac and Cheese image

Martha was fond of her grandmother's unusual mac n' cheese, which included tomato soup and sour cream. In this version, Martha and her mom give it a more traditional spin.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 10

1 1/2 tablespoons unsalted butter, cut into small pieces, plus more for baking dish
3 cups milk
4 tablespoons tomato paste
1 teaspoon coarse salt, plus more for water
1/2 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper, or to taste
3 cups grated white cheddar cheese
1 cup grated Swiss cheese
1 pound elbow macaroni
Sour cream, for serving

Steps:

  • Preheat oven to 375 degrees. Butter a 2 1/2-quart casserole dish; set aside.
  • Warm the milk and tomato paste in a medium saucepan over medium-low heat. Whisk in the salt, pepper, cayenne pepper, cheddar cheese, and 1/2 cup Swiss cheese; set the cheese sauce aside.
  • Cover a large pot of salted water, and bring to a boil. Cook until pasta is al dente, about 7 minutes. Drain well in a colander. Stir macaroni into reserved cheese sauce.
  • Pour mixture into prepared dish. Top with remaining 1/2 cup Swiss cheese, and dot with butter. Bake until golden brown and bubbling, about 45 minutes. Serve hot with sour cream, if desired.

More about "mrs kostyras mac and cheese recipes"

TRADITIONAL GERMAN CHRISTMAS STOLLEN RECIPE - SAVORING ITALY
Web Nov 1, 2023 Transfer dough to a lightly oiled bowl. Cover with plastic, and let rise in a warm place until doubled in volume, 1 to 2 hours. Punch down dough, divide into 6 even pieces, and roll each piece into a 15-inch-long log. Braid 3 logs together, and place on a parchment-lined baking sheet.
From savoringitaly.com
See details


19 RECIPES FROM BIG MARTHA, MARTHA STEWART'S MOTHER
Web Mar 28, 2023 Martha's love of cooking came from her mother, also named Martha. Try one of these cherished family recipes from Martha's mom, Mrs. Kostyra. They include pierogi, spice cupcakes, stuffed peppers, and more.
From marthastewart.com
See details


THE BEST HOMEMADE BAKED MAC AND CHEESE - MOM ON TIMEOUT
Web Oct 22, 2018 Lightly grease a large 3 qt or 4 qt baking dish and set aside. Combine shredded cheeses in a large bowl and set aside. Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl. Drizzle pasta with olive oil and stir to coat pasta.
From momontimeout.com
See details


MRS. KOSTYRA'S MAC AND CHEESE | RECIPES, MACARONI AND CHEESE, MAC …
Web Oct 17, 2014 - Macaroni and cheese is classic comfort food, and there are countless variations on the basic recipe. Often, the differences are subtle, involving a slightly sharper blend of cheeses or a specific brand of breadcrumbs, but they can be more unusual. Martha
From pinterest.com
See details


MRS. KOSTYRA'S MAC AND CHEESE | ANNIINBC | COPY ME THAT
Web Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn …
From copymethat.com
See details


RECIPES FROM MRS. KOSTYRA | MARTHA STEWART RECIPES, MACARONI AND CHEESE ...
Web Aug 21, 2021 Terms of Service. and acknowledge you've read our. Privacy Policy. . Notice at collection. . Aug 21, 2021 - Recipes from Mrs. Kostyra.
From pinterest.com
See details


MRS. KOSTYRA'S MAC AND CHEESE | DEBBIE FENNER | COPY ME THAT
Web Sep 19, 2023 Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Use the Copy Me That button to create your own complete copy of …
From copymethat.com
See details


MRS KOSTYRAS MAC AND CHEESE RECIPES
Web Mrs Kostyras Mac And Cheese Recipes MRS. KOSTYRA'S MAC AND CHEESE Martha was fond of her grandmother's unusual mac n' cheese, which included tomato soup and sour cream. In this version, Martha and her mom give it a more traditional spin. Provided by Martha Stewart Categories Food & Cooking Ingredients Pasta and Grains Number Of …
From tfrecipes.com
See details


MARTHAS MOM MRS KOSTYRAS CREAMED SPINACH RECIPES
Web Preheat oven to 375 degrees. Butter a 2 1/2-quart casserole dish; set aside. Warm the milk and tomato paste in a medium saucepan over medium-low heat. Whisk in the salt, pepper, cayenne pepper, cheddar cheese, and 1/2 cup Swiss cheese; set the cheese sauce aside. Cover a large pot of salted water, and bring to a boil.
From tfrecipes.com
See details


MRS. KOSTYRA'S MAC AND CHEESE | RECIPE | MACARONI AND CHEESE, MAC …
Web Sep 25, 2020 - Macaroni and cheese is classic comfort food, and this recipe from Martha and her mom is sure to be classic in your home too.
From pinterest.com
See details


MARTHA STEWART: PERFECT POLISH PIEROGI MAKE DELECTABLE FARE
Web Mar 22, 2010 Bring to a boil; cook until fork-tender, 8 to 9 minutes. Drain; pass through a ricer. Stir in 8 ounces room-temperature cream cheese and 4 tablespoons melted unsalted butter. Season with salt and freshly ground pepper. For each pierogi, form filling into a 11/2-inch oval (about 1 tablespoon plus 2 teaspoons).
From deseret.com
See details


EASY HOMEMADE MAC AND CHEESE - TASTES BETTER FROM SCRATCH
Web Aug 27, 2019 Last updated on July 20, 2022. •. Jump to Recipe. Save Recipe Print Recipe. Jump to Video. Classic Homemade Mac and Cheese made with bite-size pasta, cheddar cheese, and a simple creamy sauce all baked to perfection in the oven. This recipe includes tips, tricks, and photos for making PERFECT baked mac and cheese.
From tastesbetterfromscratch.com
See details


MARTHA ON DEMAND: MRS. KOSTYRA’S MEATLOAF
Web One is a turkey and rice meatloaf that I stick some veggies in and serve with a cheese sauce. The other is meatloaf the way my mom taught me, which is just a lot of dumping – ground beef, breadcrumbs, ketchup, onion, herbs, cheese, Worchestershire with …
From puttingitallonthetable.com
See details


SUPER DECADENT MAC AND CHEESE - DELICIOUS MISS BROWN
Web Nov 18, 2021 1 pound elbow macaroni ; 1/4 cup all-purpose flour ; 2 cups whole milk ; 1/2 cup heavy cream, plus more if needed ; 4 ounces cream cheese ; One 16-ounce block sharp Cheddar, shredded; 1 1/2 cups extra-sharp Cheddar, cut into 1/2-inch cubes; 1 teaspoon granulated garlic ; 2 large eggs ; 1/2 cup sour cream
From kardeabrown.com
See details


MARTHA STEWART’S RECIPE FOR HER MOM’S MASHED POTATOES WITH CREAM CHEESE ...
Web Nov 19, 2021 The Queen of Cookbooks is lifting the lid on one of her favorite recipes: Mrs. Kostyra’s (aka her mom!) Mashed Potatoes with Cream Cheese. Yes, you read that right: Mashed potatoes with cream cheese.
From thekitchn.com
See details


MYRA’S MAC AND CHEESE - MORE.CTV.CA
Web Ingredients Salt 1 1/2 cups uncooked macaroni 3 eggs 1 1/2 cups milk 1/2 teaspoon dry mustard powder (or 1 teaspoon Dijon mustard) Black pepper 2 1/2 cup grated orange cheddar cheese, divided 20–25 butter crackers 1/4 cup ground parmesan cheese 6 tablespoons melted butter Directions
From more.ctv.ca
See details


Related Search