CHEESE LOVERS 5 CHEESE MAC AND CHEESE
Steps:
- Preheat oven to 450 degrees F and butter a 9 by 13-inch glass baking dish.
- Bring a large pot of water to a boil and add salt. Cook macaroni according to package directions. Drain.
- In a large Dutch oven or other heavy pot, saute the bacon until crisp. Remove bacon with a slotted spoon and reserve. Saute the onion in the bacon drippings until soft. Add the 5 tablespoons butter to the onion mixture and melt the butter stirring with a wooden spoon.
- Using a whisk, add the flour, and stir constantly until well mixed with the fat making a roux. Whisk in the mustard. Gradually add the milk and cream whisking constantly.
- Add the thyme, bay leaf, and salt. Let come to a simmer and stir frequently for 15 minutes.
- Strain the hot milk mixture into a metal bowl and discard the solids. Working quickly, mix in 1 cup fontina, blue cheese, 1/2 cup Gruyere, 1/2 cup white Cheddar, 1/2 cup Parmesan, the reserved bacon, and parsley. Continue to stir until all cheese is melted.
- Add the cooked noodles to the cheese mixture to coat. Add the noodle mixture to the prepared baking dish. Mix the remaining cheese and bread crumbs together and sprinkle on top of the noodles. Bake for about 15 to 20 minutes or until bubbling and golden brown. Remove from oven when done and rest for 5 minutes.
RICK'S MACARONI AND CHEESE
It's difficult to choose the best part of macaroni and cheese--the tender pasta with its chewy ends, the crusty topping, or the creamy sauce with its Cheddar-y tang? This version has it all, including a bit of extra zip from dry mustard.
Provided by Rick Rodgers
Categories Main Dish
Yield 6
Number Of Ingredients 12
Steps:
- To make the crumbs, melt the butter with the garlic in a large skillet over medium-low heat until the garlic is tender but not browned, about 3 minutes. Add the crumbs and stir until they are well-coated with the butter mixture. Set aside.
- Meanwhile, position a rack in the center of the oven and preheat to 350°F. Butter a 3-quart shallow baking dish.
- Bring a large pot of lightly salted water to a boil over high heat. Add the macaroni and cook according to the package directions until al dente. (Remember that the macaroni will be cooked again during baking, so do not overcook.) Drain well.
- Add the butter to the pot and melt over medium heat. Whisk in the flour, reduce the heat to low, and let bubble without browning for 1 minute. Whisk in the milk. Return the heat to medium and cook, whisking often, until the sauce comes to a boil. Remove from the heat and stir in the Cheddar and Muenster, along with the mustard, and season with the salt and pepper. Spread in the casserole and sprinkle with the crumbs.
- Bake until the crumbs are browned and the sauce is bubbling, about 20 minutes. Let cool for 5 minutes, then serve hot.
RICK'S MACARONI AND CHEESE
I got this from the AOL Members Recipe Board several years ago. I'm not usually a fan of mac & cheese made with eggs, but this recipe is an exception. It's rich and delicious - but definitely not for the diet-conscious.
Provided by Lisa1
Categories Cheese
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Toss drained macaroni with melted butter.
- Stir in eggs and half and half. Mix well.
- Add Velveeta, sharp cheddar and co-jack cheeses. Mix well.
- Spray a 13" x 9" baking pan with cooking spray.
- Pour macaroni mixture into pan.
- Top with mozzarella cheese.
- Bake at 350 degrees for 30 to 45 minutes until brown and bubbly.
Nutrition Facts : Calories 713.4, Fat 44.7, SaturatedFat 27.2, Cholesterol 182.7, Sodium 629.3, Carbohydrate 46.4, Fiber 1.8, Sugar 1.8, Protein 31.1
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