Grown Up Mac Cheese With Bay Scallops Recipes

Steps:

• Set pot of water to boil for the pasta & add pasta when water is at a rolling boil.
• In a large pan over medium heat, heat onion and butter until onions are soft, sweet and lightly brown - add garlic at the end as it cooks much faster than onion.
• Sprinkle the flour over the top of them and stir to make a roux. Add the milk a little at a time while stirring constantly. Don't panic if it's a little lumpy because you are making a cheese sauce anyway.
• After thoroughly rinsing the bay scallops (they tend to be sandy) add them to the sauce in the pan and cook until the scallops are opaque. Add salt and pepper to taste.
• Once the scallops are done, add the cheese and stir it up.
• To plate, I garnished with goat cheese and fresh cracked pepper - very tasty addition.

Steps:

• Preheat the oven to 400 degrees F.
• Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
• Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
• Meanwhile, heat the milk in a small saucepan do not let it come to a boil. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Take off the heat and add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.
• Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Steps:

• Preheat the oven to 400 degrees F.
• Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
• Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
• Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.
• Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Steps:

• Heat oven to 350°F.
• Put a large pot of well salted water on to boil.
• Heat the milk in a small saucepan over medium low heat to just below a simmer. Remove from heat and cover to keep hot.
• Melt the butter in a medium saucepan over medium low heat.
• add the onion and bay leaf. Cook, stirring occasionally, until the onion starts to soften, about 5 minutes.
• Add the flour and cook, stirring, for 2 minutes.
• Gradually whisk in the hot milk, bring to a simmer, and cook for 10 minutes, whisking frequently, until thickened and smooth.
• Season with 1 tsp salt, the nutmeg, tabasco and pepper to taste.
• Remove and discard the bay leaf. Stir in the gruyere and blue cheese.
• Cook the pasta in the boiling water to al dente, following the package directions. Drain well and return to the pot.
• Toss the lemon zest and half of the Monterey Jack cheese into the pasta while it's still hot; add the cheese sauce and quickly toss to combine.
• Stir in the parsley and thyme and transfer half of the pasta to a large 3 qt shallow cassserole or lasagna pan.
• Sprinkle with the remaining Monterey Jack cheese and half of the Parmigiano; top with the remaining pasta.
• Sprinkle with the remaining Parmigiano and the breadcrumbs.
• Bake until bubbling and golden, 50 to 60 minutes.
• Let rest for 5 to 10 minutes before serving.

Steps:

• Cook macaroni in boiling salted water according to package directions.
• Drain& add a little butter to prevent sticking.
• Cover& put aside.
• Melt butter in a large saucepan over low to medium heat.
• Add flour& cook gently for 4- 5 mins.
• Add milk, mix well& allow to simmer for a few mins.
• Add cream, mix well& cook over low heat, stirring constantly, until sauce starts to thicken (about 10 mins).
• Add onion& bay leaf; continue cooking for another 15- 20 mins, stirring constantly.
• Remove from heat, remove bay leaf, stir in mustard& 1 1/2 cups of the cheddar, season with salt& pepper and stir well.
• Combine with macaroni in an ovenproof casserole dish.
• Sprinkle the rest of the cheddar over top.
• Combine bread crumbs, parsley& paprika and sprinkle over the top.
• Bake in a preheated 350F oven for about 15- 20 minutes or until light golden brown on top.