DELILAH'S MACARONI AND CHEESE
This is Delilah Winder's mac and cheese as featured on Oprah and throw down with Bobby Flay in which she came a very close second.
Provided by Adam K.
Categories Cheese
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°.
- Bring a large sauce pan of salted water to a boil. Add the macaroni and cook until al dente (about 10 minutes); drain and set aside to keep warm.
- Whisk the eggs in a large bowl until frothy. Combine the Velveeta, butter, and 2 cups of the half and half in a large bowl. Add the warm macaroni and toss until the cheese is melted and the mixture is smooth. Add the remaining half and half, 3 cups of the yellow cheddar, the remaining grated cheeses and the salt and pepper, tossing until completely combined.
- Pour the mixture into a 9x13 inch casserole or baking dish and bake for 30 minutes. Sprinkle the remaining 1 cup of yellow cheddar cheese and bake until golden brown on top, about 30 minutes more. Serve hot.
Nutrition Facts : Calories 1539.6, Fat 98.8, SaturatedFat 58.8, Cholesterol 592, Sodium 1253, Carbohydrate 95.9, Fiber 3.9, Sugar 3.8, Protein 66.5
DELILAH'S 7 CHEESE MAC AND CHEESE
Make and share this Delilah's 7 Cheese Mac and Cheese recipe from Food.com.
Provided by dustygrl
Categories Cheese
Time 1h40m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside to keep warm.
- Whisk the eggs in a large bowl until frothy.
- Add the Velveeta, butter and 2 cups of the half-and-half to the large bowl of eggs. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, 3 cups of the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl.
- Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes. Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more.
Nutrition Facts : Calories 1244.7, Fat 80, SaturatedFat 47.9, Cholesterol 447, Sodium 1059.3, Carbohydrate 76.8, Fiber 3.1, Sugar 3.7, Protein 54.2
DELILAH WINDER'S SEVEN-CHEESE MAC AND CHEESE
Provided by Food Network
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F. Lightly butter a 4-quart rectangular baking dish.
- Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 7 minutes. Drain and set aside to keep warm.
- Whisk the eggs in a large bowl until frothy. Add the butter, Velveeta, and 1 cup of the half-and-half. Add the warm macaroni and toss until the Velveeta has melted and the mixture is smooth. Add the remaining 2 cups half-and-half, 1 1/2 cups of the yellow cheddar, the remaining cheeses, the salt, and the pepper. Toss until completely combined.
- Pour the mixture into the prepared dish, and bake for 30 minutes. Sprinkle with the remaining 1 cup yellow cheddar and bake until golden brown on top, about 30 minutes. Serve hot.
DELILAH WINDER'S SEVEN-CHEESE MAC AND CHEESE
Yield serves 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 325°F. Lightly butter a 4-quart rectangular baking dish.
- Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 7 minutes. Drain and set aside to keep warm.
- Whisk the eggs in a large bowl until frothy. Add the butter, Velveeta, and 1 cup of the half-and-half. Add the warm macaroni and toss until the Velveeta has melted and the mixture is smooth. Add the remaining 2 cups half-and-half, 1 1/2 cups of the yellow cheddar, the remaining cheeses, the salt, and the pepper. Toss until completely combined.
- Pour the mixture into the prepared dish, and bake for 30 minutes. Sprinkle with the remaining 1 cup yellow cheddar and bake until golden brown on top, about 30 minutes. Serve hot.
FRENCH ONION MACARONI AND CHEESE
This outrageously good macaroni and cheese fuses two classic comfort foods into one dish. Caramelizing onions can be a time-consuming affair, but here, the process is sped up by using high heat and and a little water to prevent scorching. The sauce is made with a combination of Gruyère, to remind you of French onion soup, and white Cheddar, to make it melty and smooth. Instead of topping the dish with a dusting of diminutive bread crumbs, it's dotted with Gruyère toasts that become melty and crisp after a few minutes under the broiler. (You'll want to slide a sheet pan underneath before baking, in case some of the sauce bubbles over.) This is over-the-top richness at its best.
Provided by Ali Slagle
Categories dinner, casseroles, pastas, main course, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. (If you're planning to bake the macaroni and cheese in a baking dish instead of a skillet, butter 9-by-13-inch baking dish or other 3-quart casserole.)
- Meanwhile, in a deep, large (12-inch) ovenproof skillet, melt 2 tablespoons butter over medium-high heat. Add the onions, thyme sprigs and bay leaf, if using, and season with salt and pepper. Cover with a lid, baking sheet or foil and cook, stirring once or twice, until the onions are softened, 3 to 5 minutes.
- Uncover and continue to cook on medium-high, stirring occasionally, until deep golden brown, 20 to 25 minutes. If the onions look dry, add a few tablespoons of water at a time to prevent them from burning, scraping up any browned bits that are stuck to the bottom of the skillet. (You will need to do this several times.)
- While the onions are cooking, heat the oven to 450 degrees. Cook the pasta in the boiling water until 2 minutes shy of al dente; drain and set aside. Rub one side of each baguette slice with garlic.
- When the onions are a deep golden brown, discard the thyme sprigs and bay leaf and deglaze the skillet with the vinegar until evaporated, scraping up browned bits as you go, about 30 seconds. Add the remaining 2 tablespoons butter. When melted, add the flour and cook, stirring, until the flour begins to stick to the bottom of the pan and has turned a light golden brown, about 3 minutes. Slowly whisk in the milk and season with salt and pepper. Bring to a simmer, whisking often.
- Reserve 1 cup of the Gruyère. Carefully add the remaining Gruyère and all the Cheddar to the caramelized onion mixture and carefully stir until melted. If your pan is big enough, add the cooked pasta and stir to combine, or combine the sauce and pasta in the prepared dish.
- Spread the pasta mixture in an even layer in the prepared dish, then top with the baguette slices, garlic-side up. Sprinkle the toasts with the reserved 1 cup Gruyère and season with pepper. Place the skillet or dish on a sheet pan and bake until bubbly and brown in spots, 10 to 15 minutes. If you like a crispier top, broil for a few minutes. Let cool slightly, then garnish with fresh thyme leaves.
DELILAH WINDER'S MACARONI AND CHEESE RECIPE - (5/5)
Provided by MauiDreaming
Number Of Ingredients 14
Steps:
- Preheat oven to 325F Melt butter and set aside In a bowl,beat eggs until yolks and whites are blended well, set aside With the macaroni still warm, mix in the melted butter, velveeta and 1/2 quart of half and half. mix until smooth and creamy. Add remaining half and half, all grated cheeses, eggs, salt and pepper. stir all ingredients until smooth and creamy. Pour into your favorite large deep-baking dish (rectangular works well).Bake for 1 hour until golden brown. optional;halfway through baking add more cheddar cheese on top.
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