CLASSIC BAKED MACARONI AND CHEESE
Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.
Provided by Alison Roman
Categories dinner, lunch, casseroles, pastas, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook pasta in a large pot of salted boiling water until it's barely al dente. (It should be more al dente than your average pasta: It's going to continue to cook in the oven.) Drain and set aside.
- Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
- Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
- Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
- Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
- Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.
Nutrition Facts : @context http, Calories 1076, UnsaturatedFat 24 grams, Carbohydrate 85 grams, Fat 61 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 31 grams, Sodium 1027 milligrams, Sugar 12 grams, TransFat 1 gram
MACARONI AND BLUE CHEESE
Very rich taste and unique twist on an old favorite. Goes quite well served with a grilled steak or chicken breast. A wonderful recipe given to me by my dear friend (and great cook) Amy.
Provided by SmHerndon
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 1301.2, Fat 76.2, SaturatedFat 47.3, Cholesterol 235.9, Sodium 1389.5, Carbohydrate 100.6, Fiber 3.9, Sugar 9.2, Protein 52.8
BLUE ONION BISTRO'S MACARONI AND BLUE CHEESE WITH CHIVES
From Chef Scott Simpson comes Blue Onion Bistro's signature dish! A rich, velvety macaroni made with blue cheese. From Bon Appetit magazine, March 2003.
Provided by Julesong
Categories Cheese
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F; butter a 13x9x2-inch glass baking dish.
- Cook the pasta according to package directions until tender but still firm to bite, stirring occasionally; drain and set aside (about 8 minutes).
- While the pasta is cooking, in a large heavy saucepan over medium low heat, melt the olive oil and butter together; add the flour and, stirring constantly, cook for 1 minute (don't let it brown), then gradually whisk in the milk and cream.
- Simmer mixture until it slightly thickens, whisking occasionally, for 3 minutes.
- Reduce the temperature to low, then gradually stir in the grated cheddar and 1 cup of the blue cheese and cook, stirring, until the cheese melts.
- Season to taste with salt, freshly ground pepper, and cayenne (if using).
- Stir in the cooked pasta, making sure it's well-coated with the sauce.
- Pour mixture into the buttered baking dish, sprinkle with the reserved 1/2 cup crumbled blue cheese, and bake at 350 degrees F for 30 minutes.
- Sprinkle with the minced chives and serve.
- Note: also good with a serving of carmamelized onions and sauteed mushrooms; also, you can use 2% or skim milk instead of whole, but using whole is how they make it at the restaurant.
Nutrition Facts : Calories 655.6, Fat 38.6, SaturatedFat 23.7, Cholesterol 118, Sodium 675.4, Carbohydrate 50.3, Fiber 1.9, Sugar 4.6, Protein 26.4
MACARONI AND BLUE CHEESE WITH CHIVES
Provided by Scott Simpson
Categories Milk/Cream Pasta Bake Kid-Friendly Blue Cheese Cheddar Spring Chive Bon Appétit Small Plates
Yield Makes 8 servings
Number Of Ingredients 8
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.
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5/5 (2)Total Time 50 minsAuthor Kate Winslow
- Heat the 1 tablespoon of butter in a medium skillet over moderate heat. Add the bacon and cook until crisp and browned, 5 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate. Set aside.
- Add the onion to the skillet and cook until softened, 6 to 8 minutes. Add the flour and cook, stirring until smooth, about 1 minute. Add the milk and cook over moderately low heat, stirring occasionally, until thickened, about 10 minutes. Add all but 1/4 cup of the blue cheese and stir until smooth and melted. Season with salt and pepper, and keep the sauce warm over very low heat.
- Meanwhile, in a medium saucepan of boiling well-salted water, cook the pasta until al dente. Drain well and add the pasta to the cheese sauce, stirring well to coat. Stir in the reserved bacon.
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