FANCY MAC AND CHEESE
This is one of those recipes that can definitely be described as ridiculous, where ridiculous means so decadent, delicious, and divine that it almost renders the person eating it speechless. A little goes a long way with this one. Invite lots of guests... preferably guests you really, really like!
Provided by Ree Drummond : Food Network
Time 1h55m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F.
- Drizzle the mushrooms with olive oil, and then sprinkle them with salt and pepper. Roast in the oven until deep golden brown, 20 to 25 minutes. Set aside. Try not to eat them before the macaroni's done. Turn down the heat to 350 degrees F.
- Next, fry the thick slices of bacon until chewy, but not yet crisp. Chop up the bacon into bite-size bits. Set aside. Try not to eat them before the macaroni's done.
- In a large skillet over medium-low heat, saute the onions in 1 tablespoon of the butter, stirring occasionally, until golden brown, about 15 minutes. Set aside. Try not to... oh, never mind.
- Cook the macaroni until just undercooked. Set aside.
- To make the sauce, melt the remaining 4 tablespoons butter in a large pot over medium heat. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Then pour in the milk, whisking constantly. Cook the white sauce until thick and bubbly, 3 to 5 minutes. Next, add the half-and-half, 1 teaspoon salt and 1/2 teaspoon pepper.
- Spoon some of the hot white sauce into the beaten eggs to temper them, stirring with a fork to incorporate the mixture without cooking the eggs. Pour the tempered eggs into the white sauce, stirring constantly as you add them. Add the fontina, gruyere, Parmesan and goat cheeses. Stir until the cheese all melts. Add the cooked macaroni and stir to coat. Splash in a little milk or hot water if needed for thinning.
- Butter a 9- by 13-inch baking pan. Lay on half the onions, half the macaroni, half the mushrooms, half the gorgonzola and half the bacon. Repeat the layers, ending with the bacon. Bake until bubbly and hot, 20 to 25 minutes.
- This is the stuff that dreams - and love handles - are made of.
PIONEER WOMAN'S FANCY MAC AND CHEESE
Recipe is from Ree Drummond -- sounds so decadent and delicious. Everyone deserves a splurge now and then!
Provided by DailyInspiration
Categories Vegetable
Time 31m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 425 degrees F.
- Drizzle the mushrooms with the olive oil and then sprinkle them with salt and pepper. Roast in the oven until deep golden brown, 20 to 25 minutes. Set aside. Turn down the oven to 350 degrees.
- Fry the thick slices of bacon until chewy, but not yet crisp. Chop up the bacon into bite-size bits. Set aside.
- In a large skillet over medium-low heat, saute the onions in 1 tablespoons butter, stirring occasionally, until golden brown, about 15 minutes. Set aside.
- Cook the macaroni until just undercooked. Set aside.
- To make the sauce, melt the remaining 4 tablespoons butter in a large pot over medium heat. Sprinkle the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Then pout in the milk, whisking constantly. Cook the white sauce until thick and bubbly, 3-5 minutes. Next, add the half and half, 1 teaspoons salt and 1/2 teaspoons pepper. Spoon some of the hot white sauce into the beaten eggs to temper them, stirring with a fork to incorporate the mixture without cooking the eggs. Pour the tempered eggs into the white sauce, stirring constantly as you add them. Add the fontina, gruyere, parmesan, and goat cheese. Stir until the cheese melts. Add the cooked macaroni and stir to coat. Splash in a little milk or hot water if needed for thinning.
- Butter a 9 x 13 inch baking pan. Layer on half the onions, half the macaroni, half the musrooms, half the gorgonzola and half of the bacon. Repeat layers, ending with the bacon. Bake until bubbly and hot, 20 to 25 minutes.
Nutrition Facts : Calories 497.9, Fat 22.7, SaturatedFat 12.9, Cholesterol 89.2, Sodium 477.9, Carbohydrate 50.7, Fiber 2.6, Sugar 5.6, Protein 22.5
FANCY MAC 'N' CHEESE
People compare my version of mac'n'cheese to their grandma's macaroni and cheese...not knowing it starts out with a purchase box mix. Ham and broccoli add flavor and color. It brings raves at our church socials.-Janet Twigg, Campbellford, Ontario
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Set cheese sauce packet from dinner mix aside. Bring water to a boil. Add macaroni; cook for 4 minutes. Add the broccoli, onion and garlic. Cook 3-6 minutes longer or until macaroni is tender; drain., In a large saucepan, melt 1/2 cup butter. Stir in cheese sauce mix and milk. Add the ham, mustard, salt and pepper. Stir in macaroni mixture. , Transfer to a greased broiler-proof 2-1/2-qt. baking dish. Melt remaining butter; toss with bread crumbs and cheese. Sprinkle over top. Broil 4-6 in. from the heat for 4-5 minutes or until top is golden brown.
Nutrition Facts : Calories 312 calories, Fat 19g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 932mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 1g fiber), Protein 14g protein.
SWANKY MAC AND CHEESE
Steps:
- 1. In a large pot of well-salted boiling water, blanch asparagus. (That is, dump the asparagus into boiling water for just a minute, and then take them out with some tongs and put them in a colander. Run cold water over them so they stop cooking.) Use the same water to cook your pasta, according to package directions. Toss a little olive oil into the cooked pasta so it does not stick together and set aside.
- 2. In a large pot of boiling water, cook lobsters for approximately 6-8 minutes. When shells are bright red, remove from water, and place in ice water or run under cold water to stop the lobster from cooking any further. Remove claws, shoulder, and tail meat, and set aside.
- 3. Dice celery, onions, and carrots, grate Fontina and Gruyère cheeses, and set aside.
- Sauce:
- 1. In a large pot, sauté diced veggies in olive oil.
- 2. When veggies become translucent pour in white wine and add your bay leaf. Let the wine reduce by half and then add the heavy cream. Let the cream come just to a simmer and reduce to medium heat.
- 3. After this reduces for approximately 20 minutes, add both cheeses (reserve a little for later). Make sure to stir frequently. You want the sauce just hot enough to melt the cheese, but if it gets any hotter, you'll run the risk of the cream and oils separating.
- 4. Once the cheese is incorporated, season with salt and pepper to your liking. Go easy on the salt, though - it does not take much to release the flavor of this cheese sauce. You can use white or black pepper, whichever you prefer.
- 5. After seasoning, strain the cheese sauce through a medium-to-small mesh sieve or colander.
- To the bowl:
- 1. In a large sauté or baking pan over medium heat, add your cheese sauce and lobster. Once heated add your pasta and the little bit of cheeses you reserved. You should get a nice mac and cheese consistency. You can always add more cheese.
- 2. The final step is to add sliced asparagus just before plating. This will ensure that they remain nice and green.
- 3. Once the mac and cheese is in the bowl, here's your final touch, and the most important! Drizzle a modest amount of truffle oil over the entire dish. If you do have access to white truffles, 3-4 slices on top is divine. Enjoy.
FANCY-BUT-EASY MAC N' CHEESE
Want a quick and easy Mac n' Cheese that looks like you spent all day working on it? This is the recipe.
Provided by Nadine
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the diced onion in a large pot of lightly-salted water; bring to a boil. Cook the pasta until al dente, 8 to 10 minutes; drain. Transfer the onion and pasta to a casserole dish; season with salt, pepper, and garlic salt. Stir the butter and brown sugar into the pasta mixture until the butter melts. Add the Cheddar cheese soup, Havarti cheese, Parmesan cheese and 1/3 cup of Cheddar cheese; stir well. Sprinkle remaining Cheddar cheese over top of the dish.
- Bake in preheated oven about 45 minutes. Change oven setting to 'Broil' and cook until top is golden brown, about 4 minutes.
Nutrition Facts : Calories 505.5 calories, Carbohydrate 56 g, Cholesterol 65 mg, Fat 23.1 g, Fiber 3 g, Protein 20.4 g, SaturatedFat 14.1 g, Sodium 1175.3 mg, Sugar 7.9 g
FANCY MAC AND CHEESE FOR KIDS
I love to practices variations on the old fashioned Kraft Mac and Cheese for my family and for others...Mac and Cheese makes great freezable gifts!! Check out this recipe as a great way to sneak some vegetables in for picky kids or just...feel good about all that cheese with some vegetables.
Provided by Melanie B.
Categories One Dish Meal
Time 50m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large sauce pan to medium low. Add cream, milk, Monterrey Jack, and Cheddar Cheese. Melt slowly and stir frequently, being very careful not to burn. Add flour and processed cheese (velveeta) and melt. I only like to add the Velveeta to help with the creamy-ness and the kid-friendly flavor.
- Add the garlic, Parsley, Salt, and Pepper. Cook at medium low, stirring frequently until the sauce is thickened and ingredients are well incorporated.
- Place cooked Pasta, bacon, and Broccoli in a large bowl. Pour Cheese sauce over the mixture and stir.
- Pour the Bowl into a 13x9 inch Casserole Pan. Sprinkle Panko Bread Crumbs and Parmesean Cheese on top.
- Bake at 350 degrees for about 20-30 minutes, until top is browned and cheese is bubbling over.
- You may freeze this and deliver as a gift, or eat immediately.
Nutrition Facts : Calories 291.1, Fat 18.4, SaturatedFat 11.3, Cholesterol 58.1, Sodium 442.1, Carbohydrate 19.3, Fiber 0.8, Sugar 0.8, Protein 12.5
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Servings 12Estimated Reading Time 6 minsCategory Main DishTotal Time 1 hr
- Preheat the oven to 425 degrees. Drizzle the mushrooms with olive oil, then sprinkle them with salt and pepper.
- Chop the bacon into bite-size bits and set aside.In a large skillet over medium-low heat, saute the onions in 1 tablespoon butter, stirring occasionally, until golden brown, about 15 minutes.
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