Mac And Blue Recipes

Steps:

• Preheat oven to 350* and butter 13x9 glass baking dish.
• Cook pasta (about 8 min) and drain.
• Melt butter in heavy large saucepan over medium to low heat, then add flour and cook 1 minute stirring constantly (do not allow to brown).
• Gradually whisk in cream and milk and simmer until mixture thickens slightly, whisking occasionally (about 3 minutes).
• Reduce heat to low and add grated cheddar cheese and only 1 cup blue cheese.
• Whisk about 2 minutes or when cheese starts to melt, then flavor with salt and pepper.
• Add cooked pasta to sauce, stirring to coat, and transfer mixture to 13x9 dish.
• Sprinkle with remaining 1/2 cup blue cheese and bake about 25 minutes or until sauce begins to bubble.
• Sprinkle with chives and serve- enjoy!

Steps:

• Boil pasta to al dente in salted water, drain, and set aside with a lid to keep warm.
• In a medium saucepan, melt the butter over medium-low heat, add the flour and cook for about 3-5 minutes or until it smells nutty, stirring constantly.
• Whisk in the milk and bring to a boil, stirring occasionally.
• Remove from the heat and add the rest of the ingredients.
• Stir into the pasta and serve.

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:

• Bring a large pot of salted water to a boil. Cook the macaroni until al dente, about 7 minutes; strain and set aside.
• Preheat the oven to 350 degrees F. Butter a large oval casserole dish.
• Cook 2 tablespoons of the butter, the onions, celery and a pinch of salt in a large saute pan over medium heat until the onions and celery are soft but not brown, about 7 minutes.
• Melt 2 tablespoons of the butter in a large straight-sided skillet over medium heat. Sprinkle the flour over the butter and cook for 1 minute. Whisk in the half-and-half, bring to a boil and cook for 2 minutes. Remove the skillet from the heat, and stir in the Cheddar, Monterey Jack and blue cheese until melted. Stir in the onion mixture, macaroni and hot sauce. Taste and season with salt and pepper.
• Pour the macaroni mixture into the prepared casserole dish. Melt the remaining 2 tablespoons of butter, pour into a small bowl and mix with the panko; sprinkle on top of the mac 'n' cheese. Bake until bubbly and brown, 35 to 40 minutes. Garnish with the scallions.

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally, about 8 minutes. Drain.
• Meanwhile, melt butter in heavy large saucepan over medium-low heat. Add flour. Cook 1 minute, stirring constantly (do not allow to brown).
• Gradually whisk in milk and cream. Simmer until mixture thickens slightly, whisking occasionally, about 3 minutes. Reduce heat to low. Add grated cheddar cheese and 1 cup crumbled blue cheese. Whisk until cheese melts, about 2 minutes. Season sauce to taste with salt and pepper.
• Add cooked pasta to sauce; stir to coat. Transfer mixture to prepared baking dish. Sprinkle with remaining 1/2 cup blue cheese. Bake until sauce begins to bubble, about 25 minutes. Sprinkle with chives and serve.

Steps:

• Preheat oven to 350 degrees F.
• Boil pasta in boiling salted water until very al dente?about 3 minutes less than the box instructions (it will finish in the oven).
• Render pancetta in a large oven-safe pan or French braiser over medium heat until still chewy and not quite crispy, about 20 minutes (it will finish crisping in the oven). Remove pancetta and drain all but 1 tablespoon rendered fat. Add butter, melt and then add flour to make roux. Whisk until smooth, then cook until blonde in color, 2 to 3 minutes. Add garlic, Dijon and hot sauce. Whisking vigorously, slowly add milk. Bring to simmer, whisking constantly, then cook, whisking occasionally, about 5 minutes.
• Add fontina, Gruyere, Havarti and blue cheese and season with salt and pepper. Mix in pasta until fully coated. Cover entire top with pancetta and bake until bubbly and gooey, 10 to 15 minutes. Sprinkle with chives and serve immediately.
• Unbaked Gourmet Mac & Cheese can be made ahead of time and stored in the fridge. Bring to room temperature before baking, and add on another 10 minutes in the oven.

Steps:

• For chicken:
• Whisk first 6 ingredients in deep medium bowl to blend. Place milk in second bowl, eggs in third bowl, and ground cornflakes in fourth bowl. Working with 4 chicken strips at a time, place in flour mixture and toss to coat. Dip same chicken strips into milk, then eggs, then cornflake crumbs, coating with each; arrange on sheet of foil.
• Pour oil into heavy medium saucepan to depth of 2 inches. Attach deep-fry thermometer to side of pan; heat oil to 335°F to 350°F. Working in batches, add coated chicken strips to hot oil and fry until golden and cooked through, turning occasionally, about 3 minutes. Using slotted spoon, transfer chicken strips to paper towels to drain. Cut strips into 1-inch-long pieces.
• For macaroni:
• Cook macaroni in large pot of boiling salted water until just tender but still firm to bite. Drain; transfer to very large bowl. Mix in green onions and oregano.
• Melt 6 tablespoons butter in same large pot over medium heat. Add 3 cups chopped onions and garlic. Cover; sauté until onions are soft but not brown, stirring often, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in milk. Bring to boil, whisking constantly. Reduce heat and simmer sauce 2 minutes. Add all cheeses, paprika, 1 teaspoon salt, and 1 teaspoon pepper. Whisk until cheeses melt and sauce is smooth, about 2 minutes. Remove from heat. Season to taste with more salt and pepper, if desired. Mix cheese sauce into macaroni. Mix in chicken pieces. Mound mixture in 13x9x2-inch glass baking dish. DO AHEAD Can be prepared 2 hours ahead. Let stand at room temperature.
• Preheat oven to 350°F. Stir hot pepper sauce and remaining 2 tablespoons butter in small saucepan over medium heat until butter melts; spoon 4 tablespoons over macaroni in dish. Bake macaroni uncovered until heated through, about 30 minutes, or 45 minutes if made ahead. Serve, passing remaining butter and hot-sauce mixture separately.

Steps:

• Preheat the oven to 350 degrees. Lightly grease a 12 by 9-inch baking dish.
• Cook the macaroni in plenty of salted boiling water according to the instructions on the package, or until al dente. Drain and rinse under cold water. Place in a water bowl and set aside until required.
• In another pan, bring the milk to a boil and set aside.
• Melt the butter in a heavy saucepan over low heat. Whisk in the flour and cook for 5 minutes, whisking continously. Be careful not to let the mixture brown.
• Remove from the heat and whisk the hot milk into the butter and flour mixture. When smoothly blended, return to medium heat and continue cooking for about 5 minutes, whicsking constantly until sauce is smoot and thick. Add the salt.
• Add the sauce to the macaroni. Ad the three-quarters of the crumbled blue cheese and stir well. Transfer the macaroni mixture to the prepared baking dish and spread in an even layer.
• Sprinkle the remaining cheese evenly over the surface. Bake for 25 minutes, until bubbling hot.
• If desired, lightly brown top of the macaroni and cheese under a preheated broiler for 3-4 minutes. Serve hot, sprinkled with ground black pepper to taste.

Steps:

• Preheat the over to 375°F Line 18 muffin cups with foil liners. Spray with cooking spay.
• Cook pasta al dente, according to instructions on the package. Drain well, transfer to a large bowl and set aside.
• Melt butter in a medium size saucepan. Add flour and let it cook at medium heat for about a minute and a half, stirring constantly.
• Slowly pour in the milk, whisking constantly to break up any lumps. Add Hidden Valley Ranch Seasoning Mix. Cook at medium low heat until it starts to thicken. Add shredded cheese, stir well and cook until the cheese is completely melted.
• Pour cheese sauce into drained pasta and mix well. Add beaten eggs, crumbled blue cheese and diced jalapeno peppers and stir until well incorporated. Set aside.
• To prepare the breadcrumb topping, combine breadcrumbs, salt, lemon zest and smoked paprika in a small bowl.
• Spoon about ¼ cup pasta into each cupcake liner. Top each one with approximately 1 ½ teaspoons of seasoned breadcrumbs and 1 ½ teaspoons grated parmesan cheese.
• Bake at 375F for about 25 minutes until golden brown.