GROWN UP MAC AND CHEESE
For a cozy dinner for two, try Ina Garten's Grown-Up Mac and Cheese, which features cheddar, Roquefort and GruyÂre, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h10m
Yield 2 servings
Number Of Ingredients 14
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.
GROWN UP MACARONI AND CHEESE
This is a fantastic mac and cheese recipe, with grown up flavors...you've got to give it a try. I made it last year for a dinner party, and after a year of people asking for the recipe (It really is that good!) I decided to just put it on Zaar. The recipe comes from the Fall 2007 edition of The Best of Fine Cooking magazine. This serves 8 people as a main course.
Provided by Chef Johnny Ringo
Categories Cheese
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 17
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.
MAC AND CHEESE
Raise the volume with Ina Garten's creamy Mac and Cheese recipe, made with Gruy�re, fresh tomatoes and nutmeg for warmth, from Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories side-dish
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- 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 6 tablespoons of butter in a large (4-quart) 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 two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
- Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
GROWN UP MAC AND CHEESE
Make and share this Grown up Mac and Cheese recipe from Food.com.
Provided by cookiedog
Categories One Dish Meal
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 1470.7, Fat 87, SaturatedFat 45.5, Cholesterol 223.2, Sodium 1549.6, Carbohydrate 107.4, Fiber 4.3, Sugar 4.5, Protein 62.9
SHRIMP MAC AND CHEESE
This macaroni and cheese takes on a subtle coastal flair with the addition of shrimp. I used cooked salad shrimp as I found the size comparable to the elbow macaroni.
Provided by thedailygourmet
Categories Main Dish Recipes Pasta Shrimp
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour 5 cups water into a saucepan. Cover and bring to a boil over high heat. Add macaroni and boil until tender yet firm to the bite, about 8 minutes.
- Meanwhile, melt butter in a saucepan over medium heat. Stir in flour until a smooth paste is formed. Slowly pour in milk, stirring to incorporate. Add 1/2 cup Cheddar cheese, sour cream, and Cajun seasoning. Drain macaroni and stir into the sauce. Add frozen shrimp and stir to combine.
- Pour macaroni mixture into an oval au gratin dish. Top with panko bread crumbs and 2 tablespoons Cheddar cheese.
- Bake in the preheated oven until bubbly and golden, about 20 minutes.
Nutrition Facts : Calories 232.1 calories, Carbohydrate 16.6 g, Cholesterol 83 mg, Fat 12.2 g, Fiber 0.5 g, Protein 14.5 g, SaturatedFat 7.5 g, Sodium 288.3 mg, Sugar 2.8 g
GROWN-UP MAC AND CHEESE
Number Of Ingredients 14
Steps:
- 1. Heat oven to 350°F. Spray 1 1/2-quart casserole with nonstick cooking spray. Cook mostaccioli to desired doneness as directed on package. Drain.2. Meanwhile, melt margarine in large saucepan over medium heat. Stir in flour, salt, pepper and nutmeg cook and stir until bubbly. Gradually add half-and-half, stirring constantly. Cook until mixture boils and thickens, stirring frequently. Remove from heat. Stir in fontina, Swiss and Parmesan cheeses until melted. (Cheeses will be stringy.) Stir in wine.3. Add mostaccioli to cheese sauce stir gently to coat. Pour into sprayed dish. Arrange sliced tomatoes around outside edge of dish. Brush tomatoes with oil sprinkle with onions.4. Bake at 350°F. for 20 to 25 minutes or until edges are bubbly and mixture is thoroughly heated.Nutrition Information Per Serving: Serving Size: 1 1/2 Cups * Calories: 570 * Calories from Fat: 260 * % Daily Value: Total Fat: 29 g 45% * Saturated Fat: 15 g 75% * Cholesterol: 70 mg 23% * Sodium: 650 mg 27% * Total Carbohydrate: 51 g 17% * Dietary Fiber: 2 g 8% * Sugars: 6 g * Protein: 24 g * Vitamin A: 20% * Vitamin C: 6% * Calcium: 50% * Iron: 15% * Dietary Exchanges: 3 1/2 Starch, 2 High-Fat Meat, 2 Fat or 3 1/2 Carbohydrate, 2 High-Fat Meat, 2 Fat
Nutrition Facts : Nutritional Facts Serves
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