Apple White Cheddar And Gruyere Macaroni Cheese Recipes

Steps:

• Heat oven to 375 degrees. Butter a 13 by 9 inch or 3 quart casserole dish. Remove crust from bread, cut into 1/2 inch cubes, and place in bowls. Melt 2 tablespoons butter over medium heat. Pour melted butter over bread and toss to coat. Put bread cubes into a food processor and process until fine crumbs form. Set bread crumbs aside.
• In a medium saucepan over medium heat, heat milk, cream and apple cider until hot.
• While milk mixture is heating, melt remaining 4 tablespoons butter in a large high-sided skillet over medium heat. When butter is melted and bubbling, add flour. Cook stirring for 1 minute.
• Pour hot milk mixture slowly into skillet with flour-butter mixture whisking constantly. Continue cooking and whisking over medium heat until sauce bubbles and becomes thick.
• Remove from heat and stir in 1/2 teaspoon salt, pepper, nutmeg, cayenne pepper, mustard, 2 1/2 cups cheddar and 1/2 cup gruyere. Combine and set aside.
• Fill a large saucepan with 3 to 4 quarts of water add remaining 2 tablespoons salt and bring to boil. Add pasta and cook slightly less than what the package calls for. Pasta should be slightly underdone. Pour pasta into colander and rinse under cold water draining well.
• Stir pasta into cheese sauce and transfer to prepared casserole dish. Sprinkle remaining 1 1/2 cups cheese over pasta and spread bread crumbs on top to cover. Bake for about 30 minutes or until golden brown on top.

Steps:

• In a 12-inch skillet, melt the butter over medium heat. Add the apple slices and thyme. Cook, stirring occasionally, until the apples are slightly soft, about 4 minutes. Cool for 5 minutes.
• Preheat a panini press. Spread each bread slice with 1 tablespoon mustard. Arrange 1/4 cup of cheese on each of 4 bread slices and top with 2 slices of ham. Divide the apple mixture evenly on top of the ham. Add the remaining cheese and cover with the remaining 4 bread slices. Grill in the panini press until the cheese has melted and the tops are golden and crispy, about 5 to 6 minutes.

Steps:

• In a large pot of boiling salted water, cook the macaroni until barely al dente, about 6 minutes. Drain; return to the pot.
• Heat the oil in a large saucepan. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the milk and bring to a simmer.
• Meanwhile, preheat the oven to 350°F Melt 6 tablespoons of the butter in another large saucepan. Add the flour and cook over moderate heat, stirring constantly, until lightly golden, about 5 minutes; remove from the heat.
• Gradually whisk the simmering milk into the flour and butter mixture until smooth. Bring the sauce to a simmer and cook over low heat, whisking, until thick and bubbling, about 7 minutes. Stir in the mustard, Worcestershire sauce, salt and pepper. Add the cheeses and cook over low heat, stirring, just until melted. Fold in the macaroni until coated with sauce. Spread the macaroni in a 3-quart baking dish.
• Bake for about 25 minutes, or until lightly golden and bubbling.

Steps:

• Layer each of 2 bread slices with 1 slice cheese. Top with apple and onion. If desired, sprinkle with pepper flakes. Top with the remaining cheese and bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium-low heat 3-5 minutes on each side or until golden brown and cheese is melted.

Steps:

• For the béchamel: Heat the milk, onion, and bay leaf in a small saucepan over medium-low heat until steam wisps start to rise from the milk (this is scalding the milk, the stage just before boiling), then turn the heat to low. Meanwhile, bring water to a rapid boil in a large saucepan; salt the water. Add the macaroni, immediately stir with a wooden spoon to prevent sticking, and cook for 6 minutes, stirring occasionally.
• As the macaroni cooks, prepare the roux: Melt the butter in a medium saucepan over medium heat; then whisk in the flour and cook, stirring, to remove the raw flavor of the flour. Once the mixture is bubbling, turn the heat down to low as it continues to cook, about 5 minutes. Add a pinch of cayenne. Slowly add the scalded milk, whisking vigorously after each addition until sauce is smooth. (Discard the onion and bay leaf.) The sauce will thicken as it heats, so be sure to whisk continuously to avoid burning. When all the milk is incorporated, bring to a simmer again before taking the saucepan off the heat. Drain the cooked pasta thoroughly.
• Whisk the cream into the béchamel and season with salt and pepper. Place the macaroni in a large bowl and add 2 cups of the Gruyère. Pour the béchamel on top and stir well to combine. Season to taste with salt.
• Assemble and bake the macaroni: Preheat oven to 400 degrees F. Pour macaroni into a buttered baking dish and top with the remaining Gruyère, then sprinkle on the panko and Parmesan. Bake until the top is lightly browned and cheese is bubbly, 20-30 minutes.
• Remove macaroni from the oven and set aside. Chop chives and parsley and garnish before serving.

Steps:

• Heat oven to 375°. Butter a 13x9 inch dish. Remove crust from bread, cut into 1/2 inch cubes, and place in bowl. Melt 2 tablespoons butter over medium heat. Pour melted butter over bread and toss to coat. Put bread cubes into a food processor and process until fine crumbs form. Set bread crumbs aside. In a medium saucepan over medium heat, heat milk, cream and apple cider until hot. While milk mixture is heating, melt remaining 4 tablespoons butter in a large high-sided skillet over medium heat. When butter is melted and bubbling, add flour. Cook stirring for 1 minute. Pour hot milk mixture slowly into skillet with flour-butter mixture whisking constantly. Continue cooking and whisking over medium heat until sauce bubbles and becomes thick. Remove from heat and stir in 1/2 teaspoon salt, pepper, nutmeg, cayenne pepper, mustard, 2 1/2 cups cheddar and 1/2 cup gruyere. Combine and set aside. Fill a large saucepan with 3 to 4 quarts of water add remaining 2 tablespoons salt and bring to boil. Add pasta and cook slightly less than what the package calls for. Pasta should be slightly underdone. Pour pasta into colander and rinse under cold water draining well. Stir pasta into cheese sauce and transfer to prepared casserole dish. Sprinkle remaining 1 1/2 cups cheese over pasta and spread bread crumbs on top to cover. Bake for about 30 minutes or until golden brown on top.

Steps:

• In a large pot of boiling salted water, cook the macaroni until barely al dente, about 6 minutes. Drain; return to the pot.
• Heat the oil in a large saucepan. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the milk and bring to a simmer.
• Meanwhile, preheat the oven to 350°F Melt 6 tablespoons of the butter in another large saucepan. Add the flour and cook over moderate heat, stirring constantly, until lightly golden, about 5 minutes; remove from the heat.
• Gradually whisk the simmering milk into the flour and butter mixture until smooth. Bring the sauce to a simmer and cook over low heat, whisking, until thick and bubbling, about 7 minutes. Stir in the mustard, Worcestershire sauce, salt and pepper. Add the cheeses and cook over low heat, stirring, just until melted. Fold in the macaroni until coated with sauce. Spread the macaroni in a 3-quart baking dish.
• Bake for about 25 minutes, or until lightly golden and bubbling.