Giadas Macaroni And Cheese Recipes

Steps:

• For the topping: Mix the panko, Parmesan, salt and pepper together in a small bowl. Set aside.
• For the pasta: In a large pot of boiling salted water, cook the pasta for 10 minutes (it should still be firm as it will continue to cook in the sauce). Drain and set aside, reserving about 1 cup of the pasta-cooking water.
• While the pasta cooks, heat a 3 1/2-quart Dutch oven over medium-high heat. Add the olive oil, mushrooms, thyme, 1/2 teaspoon salt and the shallots. Cook, stirring occasionally, until softened and beginning to brown. Remove the cooked mushrooms to a plate and drizzle with the truffle oil.
• Preheat the broiler to high.
• Reduce the heat to medium under the Dutch oven. Add the butter and flour and mix with a wooden spoon to form a paste. Continue to cook, stirring constantly, for another minute. Slowly whisk in the milk. Bring this mixture to a simmer, whisking occasionally to prevent sticking on the bottom. Simmer for 5 minutes. Whisk in the gruyere, fontina and Parmesan and stir until fully incorporated.
• Add the pasta, reserved pasta water, cooked mushroom mixture, 3/4 teaspoon salt and the pepper to the cheese sauce and fold everything together. Top with the breadcrumb mixture and drizzle with the olive oil and truffle oil. Broil until the breadcrumbs are golden brown and the sauce is bubbling, about 8 minutes.
• Allow the mac and cheese to sit for 10 minutes before serving. Serve hot.

Steps:

• Preheat the oven to 375 degrees F. Spray 2 (12-cup) muffin or cupcake pans with vegetable cooking spray. Using 1 cup of the bread crumbs, coat the inside of each muffin cup with bread crumbs, shaking off any excess.
• In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground turkey or chicken, 1/2 teaspoon salt, and 1/4 teaspoon pepper, Cook, stirring frequently, until cooked through, about 5 to 8 minutes. Set aside and cover to keep warm.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and add to a large bowl. Stir in the cooked turkey and the cheeses. Season with salt and pepper, to taste. Spoon the prepared pasta mixture into the cupcake molds, filling evenly to about 2/3 full. Arrange a few pieces of tomato, broccoli and asparagus into each cup. Top with a thin layer of the remaining bread crumbs and drizzle with olive oil.
• Bake until golden brown, about 15 to 20 minutes. Let cool for a few minutes and carefully unmold with a spoon onto a serving platter.
• *Cook's Note: To blanch vegetables, bring a large saucepan of salted water to a boil over high heat. Add the vegetables and cook for 1 to 2 minutes until very crisp. Using a small strainer, remove the vegetables and immediately plunge into a bowl of iced water. Drain and use.

Steps:

• Preheat the oven to 450 degrees F.
• Butter a 13 by 9-inch glass baking dish and set aside.
• Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
• Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend.
• Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat.
• Transfer the noodle mixture to the prepared baking dish.
• Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture.
• Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes.
• Let stand for 10 minutes before serving.