UPSCALE MACARONI AND CHEESE
Make and share this Upscale Macaroni and Cheese recipe from Food.com.
Provided by KathyP53
Categories Cheese
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in heavy large skillet over medium-high heat.
- Add bell peppers and celery and saute until just beginning to soften, about 7 minutes.
- Remove from heat; dseason with salt and pepper.
- Combine cream, half and half, and blue cheese in heavy medium saucepan. Stir over low heat until cheese melts. Remove from heat.
- Add celery seeds.
- Season sauce with cayenne, salt and pepper.
- Beat yolks in medium bowl to blend.
- Gradually whisk in half of cheese sauce.
- Return mixture to saucepan and whisk to blend.
- Add celery leaves.
- Butter 13x9" baking dish.
- Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to same pot.
- Add sauce and vegetables; stir to blend.
- Transfer to baking dish.
- Can be made one day ahead, cover and chill. Let stand at room temperature 1 hour before continuing.
- Preheat oven to 400 degrees.
- Sprinkle Parmesan over surface of pasta.
- Bake until pasta is heated through, sauce is bubbling, and top is beginning to brown, about 25 minutes.
Nutrition Facts : Calories 724.3, Fat 46.8, SaturatedFat 28.4, Cholesterol 215, Sodium 1021.8, Carbohydrate 55, Fiber 8, Sugar 3.7, Protein 24.2
GROWN UP MAC AND CHEESE
For a cozy dinner for two, try Ina Garten's Grown-Up Mac and Cheese, which features cheddar, Roquefort and GruyÂre, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h10m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
- Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
- Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.
- Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
UPSCALE MACARONI AND CHEESE
Categories Cheese Pasta Side Bake Vegetarian Lunch Blue Cheese Celery Bell Pepper Winter Potluck Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 12
Number Of Ingredients 12
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add bell peppers and celery and sauté until just beginning to soften, about 7 minutes. Remove from heat. Season with salt and pepper.
- Combine cream, half and half and blue cheese in heavy medium saucepan. Stir over low heat until cheese melts. Remove from heat. Add celery seeds. Season sauce with cayenne, salt and pepper. Beat yolks in medium bowl to blend. Gradually whisk in half of cheese sauce. Return mixture to saucepan and whisk to blend. Add celery leaves.
- Butter 13 3/4x10 1/2x2 3/4-inch (4-quart capacity) oval baking dish. Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to same pot. Add sauce and vegetables; stir to blend. Transfer to baking dish. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 1 hour before continuing.)
- Preheat oven to 400°F. Sprinkle Parmesan over surface of pasta. Bake until pasta is heated through, sauce is bubbling and top is beginning to brown, about 25 minutes.
SOUR CREAM MACARONI AND CHEESE
Make and share this Sour Cream Macaroni and Cheese recipe from Food.com.
Provided by pink cook
Categories Cheese
Time 1h
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cook elbow macaroni until cook al dente.
- Drain and place in a 2-quart casserole.
- Add cheese, sour cream, butter and salt. Mix well.
- Combine bread crumbs and melted butter and sprinkle over macaroni.
- Bake in 350ºF. oven approximately 30 minutes.
Nutrition Facts : Calories 715.5, Fat 52.6, SaturatedFat 32, Cholesterol 143.1, Sodium 1042.3, Carbohydrate 35.4, Fiber 1.5, Sugar 4.6, Protein 26.1
"WORLD'S BEST" MACARONI & CHEESE
We tasted this in Seattle at the Pike Place Market in the Beecher's store. It is the best! I had to get their recipe and I found it on the internet; It is a very rich creamy comfort food. I do not have Beecher's cheese so I improvised with what is available and it came out as tasty as the original. Serve this with a crisp salad. Enjoy!
Provided by Sageca
Categories Cheese
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350; F. Set a large pot of water on high heat.
- Meanwhile, begin the sauce by making a roux: in a medium saucepan melt the butter over medium heat. Whisk in the flour. Continue to stir this roux over medium heat for two to three minutes.
- The roux should be cooked and free of the flour flavor but still light in color.
- Gradually add milk, whisking briskly to maintain a smooth sauce.
- Cook the sauce for about 10 minutes, stirring occasionally to avoid scorching.
- When sauce thickens, add cheeses, salt and spices to the sauce, and stir until all the cheese has melted. I make my sauces in the microwave; turns out great and never scorches.
- Somewhere during this sauce-cooking process, your pasta water has started boiling. The original is made with Penne noodles. Add a generous amount of salt to the water and cook the pasta until almost but not quite al dente (two minutes before the package directions indicate). You want barely undercooked pasta so that it can finish in the oven later. Halt the cooking by draining the pasta and rinsing with cold water. Return pasta to pot.
- Pour sauce over pasta and stir until completely incorporated. The combination should be fairly saucy, almost soupy.
- Dish the mixture into a buttered 9-13 pan and sprinkle with extra grated cheeses and cayenne. Bake, uncovered, for 30 minutes, until you have beautiful, browned edges. Those edges will be a welcome and flavorful addition to each serving.
- Let the dish sit for 5 to 10 minutes before serving. I divided this in 2 containers and froze one.
VEGGIE MACARONI & CHEESE
This creamy mac and cheese definitely doesn't come from a box! Fresh veggies add crunch and color and will leave everyone saying, "More, please!" -Marsha Morril, Harrisburg, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; transfer to a greased 13x9-in. baking dish., Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper. , Add to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes.
Nutrition Facts : Calories 200 calories, Fat 11g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 391mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
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