MACARONI AND CHEESE
Try Ree Drummond's creamy Macaroni and Cheese recipe from Food Network.
Provided by Ree Drummond : Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Cook the macaroni until still slightly firm. Drain and set aside.
- In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
- Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
- Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
- Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
- In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
- Use a fork to crumble the gorgonzola.
- Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.
HERBED MACARONI AND CHEESE
Besides being a really easy recipe to make, it tastes very good, too! This is not your ordinary, run-of-the-mill macaroni and cheese. The herbs and spices, along with the sour cream, give the dish a wonderful flavor. Serving it with toasted pita bread and salad makes this one of our family's favorite meals, and it's been in the family for a very long time! -Nancy Raymond, Waldoboro, Maine
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook macaroni according to package directions; drain. Place in a 1-1/2-qt. casserole and set aside. , Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove pan from heat; add the sour cream, 1/2 cup cheddar cheese and Havarti cheese. Stir until melted. , Pour sauce over macaroni; toss to coat. Combine the Parmesan cheese, bread crumbs and remaining cheddar cheese; sprinkle over casserole. Bake at 350° for 15-20 minutes or until heated through.
Nutrition Facts : Calories 315 calories, Fat 15g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 279mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 1g fiber), Protein 13g protein.
CHEF JOHN'S MACARONI AND CHEESE
This easy-to-make old-school macaroni and cheese has a perfectly crispy crust.
Provided by Chef John
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.
- Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.
- Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.
- Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.
- Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.
Nutrition Facts : Calories 694.8 calories, Carbohydrate 72.8 g, Cholesterol 94.5 mg, Fat 32.3 g, Fiber 2.6 g, Protein 29.4 g, SaturatedFat 19.9 g, Sodium 928.4 mg, Sugar 8.1 g
HARVEST MOON MACARONI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 46m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Bring water to a boil, season with salt and cook macaroni to al dente.
- Preheat broiler and place rack in middle of the oven.
- Heat the extra-virgin olive oil in a sauce pot over medium heat, saute onions and garlic until soft, 6 to 7 minutes and stir in the thyme.
- Scoot onions off to side of pan and melt butter, whisk flour into butter and combine whisk 1 minute then whisk in stock and milk, season sauce with salt, pepper and nutmeg, and cook until thickened, about 3 to 4 minutes.
- Stir in butternut squash and a few dashes hot sauce. Reduce heat. When sauce comes to a bubble, stir in Parmigiano. Combine the sauce and macaroni, transfer to a flameproof casserole dish and top with shredded yellow Cheddar, chopped parsley and paprika. Brown the macaroni under broiler, 4 to 5 minutes until brown and bubbly.
ÄLPLERMAGRONE (HERDSMAN'S MACARONI)
Basic ingredients for Swiss Alpine Macaroni include potatoes, macaroni, cheese and onions. Of course, there are several variations of this popular recipe, but no matter how it is prepared, this rustic delight, you just love it. Muscat is a sweet or fortified white wine made from a muscat grape. Mountain cheese (Allgäuer Bergkäse) is sometimes called the baby brother to Emmentaler as it is eaten younger. It is made in the mountains in alpine dairy huts. I did not include the time for the optional onion ring topping as you can do it while cooking the main dish. Enjoy!
Provided by Nif_H
Categories Swiss
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven to 100 °C (212 °F).
- Boil potatoes in a saucepan without lid for 5 minutes.
- Add macaroni and cook them "al dente".
- until the liquid is almost absorbed. Strain and return to pot.
- Pour cream and muscat (wine) over the potatoes and Macaroni, season to taste.
- Alternating with cheese, place the macaroni in layers into a 2 litre dish.
- Top with cheese.
- Bake for approximately 10 minutes in the center of the preheated oven until the cheese has melted.
- Optional Onion Ring Topping:.
- Melt the butter. Mix onions and flour, shake off extra flour.
- Fry in the butter at medium heat for about 5 minutes until crisp.
- Place onions on paper towels and keep warm.
Nutrition Facts : Calories 708.6, Fat 34.3, SaturatedFat 20.9, Cholesterol 107.8, Sodium 581, Carbohydrate 77.6, Fiber 5.5, Sugar 4.8, Protein 23.2
ÄLPLERMAGRONE
ÄlplermagroneThe name doesn't translate perfectly into English. Magrone is of course macaroni, but Älpler doesn't only refer to the mountains and the people who live there, but more specifically to the men who would go up into the high pastures with the cows every summer. They had plenty of milk and cheese available to make this rich and delicious dish. This is traditionally serverd with fried onions on top and apple slices or sauce on the side. The cooking time is approximate. You can saute your onions while cooking the macaroni. A straight tubular pasta is what is commonly used penne, mostaccioli or rigatoni, would all work well.
Provided by momaphet
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- A variant on the theme: in the Swiss canton of Nidwalden, Aelplermagrone is prepared with equal amounts of macaroni and potatoes (peeled and diced). Dried apple slices are traditionally served as a side dish.
- Bring the milk and one tablespoon of salt to a boil. Add the noodles, reduce the heat, and cook over a low heat until done, stirring occasionally. The noodles should absorb enough milk so that the dish is still moist (if necessary, add more milk).
- While the pasta is cooking gently saute the onions in butter, and garlic cloves, keeps it low and slow so as not to burn the onion or garlic, which would make it bitter.
- Empty the noodles into a pre-heated bowl: mix in cheese and pepper. Top with onions which have been sauteed in butter, and garlic cloves.
- The aelplermagrone can be served at this point: often a green salad is served alongside. But if you prefer, you can also turn the mixture into a casserole and bake it in the oven long enough to brown the top nicely -- usually about twenty minutes at 400° F / 200° C.
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