Cheesemongers Mac And Cheese Recipes

Steps:

• Preheat oven to 350˚F (180˚C).
• In a large pan, melt 4 tablespoons of butter over medium heat. Whisk in the flour, reducing heat to medium-low, cooking for 1 minute.
• Gradually whisk in the milk and water. Add the macaroni and cook over medium-high heat until boiling. Stir frequently for 8 to 10 minutes, until the pasta is al dente.
• Remove the pan from the heat and add the cream cheese, cheddar cheese, fontina, Gouda, and cayenne, and season with salt and pepper. Stir until fully combined.
• Transfer the mixture to a grease baking dish.
• In a medium skillet, melt the remaining 3 tablespoons of butter over medium-low heat. Add the garlic and cook for 30 seconds, stirring frequently.
• Add the crushed crackers and stir to combine. Toast the crumbs until browned, stirring for 3 to 5 minutes. Remove the pan from the heat.
• Sprinkle the toasted crumbs over the macaroni and cheese, and bake for 15 to 20 minutes.
• Remove from the oven and rest for 5 minutes.
• Serve with fresh basil
• Enjoy!

Steps:

• Mix all cheeses. Set aside 1 cup for topping; cover and chill. Melt 4 tablespoons butter in large saucepan over medium heat. Add flour and stir until mixture turns golden brown, about 4 minutes. Add thyme and nutmeg. Gradually whisk in milk. Simmer until thickened and smooth, stirring often, about 4 minutes. Add cheeses from large bowl. Stir until melted and smooth.
• Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add breadcrumbs; toss. Stir until golden, about 2 minutes. Transfer to plate.
• Preheat oven to 375°F. Cook pasta in boiling salted water until tender but firm to bite. Drain. Transfer to large bowl. Pour cheese sauce over; toss. Divide among eight 1 1/4-cup custard cups. Sprinkle with 1 cup cheese. Place cups on rimmed baking sheet. DO AHEAD: Can be made 1 day ahead. Cover with foil; chill. Drizzle each with 1 teaspoon cream. Cover with foil; bake 15 minutes. Uncover. Sprinkle partially baked chilled or just assembled cups with breadcrumbs. Bake pasta until beginning to bubble and tops are golden, about 20 minutes.

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.

Steps:

• Mix all cheeses. Set aside 1 cup for topping; cover and chill.
• Melt 4 tablespoons butter in large saucepan over medium heat. Add flour and stir until mixture turns golden brown, about 4 minutes. Add thyme and nutmeg. Gradually whisk in milk. Simmer until thickened and smooth, stirring often, about 4 minutes. Add cheeses from large bowl. Stir until melted and smooth.
• Melt 1 tablespoons butter in heavy large skillet over medium-high heat. Add breadcrumbs,; toss. Stir until golden, about 2 minutes. Transfer to plate.
• Preheat over to 375 degrees. Cook pasta in boiling salted water until tender but firm to bite. Drain. Transfer to large bowl. Pour cheese sauce over; toss. Divide among 8 1 1/4 cup custard cups. Sprinkle with 1 cup reserved cheese. Place cups on rimmed baking sheet.
• (Can be made 1 day ahead. Cover with foil; chill. Drizzle each with 1 tsp cream. Cover with foil; bake 15 minutes. Uncover and proceed).
• Sprinkle partially baked, chilled, or just assembled cups with bread crumbs. Bake pasta until beginning to bubble and tops are golden, about 20 minutes.