GOURMET FOUR CHEESE MACARONI AND CHEESE
When a recipe is SO good that it haunts your memory for over 40 years, you know it had to be good! As a young bride, I made this macaroni and cheese dish from a requested recipe from Bon Appetit magazine. Sadly, if I saved the recipe, it was lost along the years of moving. After the Internet, I searched, in vain, for this recipe for years, until I discovered 3/4's of it in a women's magazine. With the help of many Zaar members that helped me find the missing cheese that was needed, I now have the long lost recipe and the ability to make it again and again for an entire new generation of friends and family! This is NOT meant to be an everyday mac & cheese. It's great comfort food when you want to celebrate something special: a good grade, a birthday, or an "I love you!" kinda day. Don't skimp on the cheeses; they will be slightly costly. But, the end result is Oh So Good ! You will not be disappointed in the complex flavours of this simple dish, with a twist.
Provided by The_Swedish_Chef
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- PLEASE NOTE: This is a BAKED macaroni and cheese, therefore, it will NOT turn out with a lot of extra cheesy sauce asis absorbed into the pasta while baking. If you require an extra saucy mac & cheese, just reduce the amount of pasta you place into the dish or make more sauce so it is creamier. Thanks so much for making this dish; I hope you enjoy it! :).
- Heat oven to 350 degrees. Coat a 3 quart rectangular baking dish with non-stick spray. Bring a large pot of lightly salted water to boiling.
- Toss all the shredded cheeses together in a large bowl, set aside.
- Melt butter in a medium-sized saucepan over medium heat. Whisk in the flour until smooth and slightly bubbly.
- In a thin stream, whisk in the milk. Stir in the onion powder, salt, nutmeg, dried mustard and cayenne.
- Bring to a boil over medium high heat. Reduce heat and simmer 3 minutes. Remove from heat; whisk in 2 1/2 cups of the cheese mixture and stir until smooth. Cover to retain the heat.
- Once water boils, add pasta. Cook until your desired doneness, then drain. In the pasta container, stir together the cooked pasta and cheese sauce.
- Pour half of the mixture into the prepared dish. Sprinkle with a generous cup of the reserved cheese. Spoon remaining cheese-covered pasta into the dish and top with the remaining cheese.
- Add 1 cup of Japanese Panko Bread crumbs to the top of mixture.
- Bake at 350 degrees for 30 minutes or until the Panko crumbs are lightly browned and the cheese is bubbly. Cool slightly before serving.
OUR FAVORITE MACARONI AND CHEESE
Creamy, cheesy macaroni with a light, crunchy topping: This is the macaroni and cheese that dreams are made of. A hit of ground mustard brings an unexpected kick to this guaranteed crowd pleaser.
Provided by Rhoda Boone
Categories Cheese Pasta Side Kid-Friendly Frankenrecipe Macaroni and Cheese Cheese Week Cheddar Parmesan Small Plates
Yield Serves 12
Number Of Ingredients 20
Steps:
- Preheat oven to 400°F with rack in the middle of oven. Butter the baking dish.
- Make the topping:
- In a large skillet over medium heat, heat butter and oil until butter foam subsides. Add panko and garlic; cook, stirring, until crumbs are golden brown, 4-6 minutes. Transfer crumbs to a medium bowl, stir in Parmesan and salt, and set aside.
- Prepare the macaroni and sauce:
- Set a large, covered pot of salted water over high heat to boil. Add macaroni and cook until just al dente (avoid overcooking). Drain macaroni and set aside.
- In a large wide pot over medium-low heat, melt the butter. Sprinkle flour over butter, whisking to incorporate and make a roux. Cook, stirring constantly with a wooden spoon, until roux is light golden, about 4 minutes. Gradually pour in milk and cream, whisking constantly to incorporate and make a béchamel sauce. Raise heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until béchamel sauce is thick and coats the back of a spoon, about 3 minutes more.
- Add 2 tsp. salt, pepper, and mustard powder. Add the cheeses in three batches, whisking until each addition is completely melted before adding more. Remove from heat.
- Add the drained macaroni to the pot with the cheese sauce and stir well to coat. Transfer macaroni mixture to the buttered baking dish and place on a rimmed baking sheet. Sprinkle topping evenly over macaroni and bake until golden and bubbling, 18-22 minutes. Let cool 15 minutes before serving.
GOURMET MAC 'N CHEESE WITH HAM
Give the menu some gourmet flair when you serve our Gourmet Mac 'n Cheese with Ham. Our Gourmet Mac 'n Cheese with Ham includes cooked ham, pork gravy and Italian seasoning to give a classic dish a little something extra.
Provided by My Food and Family
Categories Meal Recipes
Time 35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Mix gravy, ricotta cheese and Italian seasoning in large bowl until blended. Add remaining ingredients; mix lightly.
- Spoon into 13x9-inch baking dish sprayed with cooking spray.
- Bake 20 to 25 min. or until heated through.
Nutrition Facts : Calories 490, Fat 25 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 105 mg, Sodium 1430 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
GOURMET MACARONI & CHEESE
Make and share this Gourmet Macaroni & Cheese recipe from Food.com.
Provided by selphie
Categories Cheese
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook and drain macaroni and place in a 2 1/2 quart (2.5 L) greased casserole.
- Melt butter over medium heat; stir in flour; mix well.
- Add milk and cook over medium heat, stirring constantly until sauce thickens.
- Add salt, sugar and cheese. Mix well.
- Mix sour cream and cottage cheese into sauce.
- Pour sauce over macaroni. Mix well.
- Sprinkle cheddar cheese and crumbs over top. Dot with butter and sprinkle with paprika. May be frozen at this point.
- Bake at 350F (180C) for 45-50 minutes.
Nutrition Facts : Calories 772.2, Fat 46.9, SaturatedFat 29.2, Cholesterol 130.6, Sodium 1669, Carbohydrate 52.5, Fiber 1.8, Sugar 5.2, Protein 34.9
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