Macaroni And Cheese For Grown Ups Recipes

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:

• Preheat oven to 375.
• Butter 3-4 quart square baking dish.
• In 4 quart saucepan over medium heat, melt 6 tablespoons of butter.
• Stir in flour, cook, stirring, 1 minuted. Add bay leaf.
• Slowly whisk in milk until smooth.
• Simmer, whisking occasionally, 14-16 minutes.
• Discard bay leaf.
• Whisk in creme fraiche and 1 1/2 teaspoon fleur de sel; bring to simmer.
• Off heat, stir in 1 1/2 cups each mozzarella and cheedar.
• Season with Fleur de sel and white pepper.
• In large bowl, combine pasta and cheese sauce.
• Stir in 2 cups mozzarella.
• Transfer to prepared casserole dish.
• Sprinkle with remaining 1/2 cup mozzarella and cheddar, then with bread crumbs.
• Bake 30 minutes.
• Let stand 10 minutes before serving.

Steps:

• Preheat the oven to 375 degrees.
• Put the water, 1/2 teaspoon of salt and oil in a large heavy saucepan over high heat to boil. Add the pasta and cook stiring occasionally until tender, about 8 minutes.
• In a small heavy saucepan melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook stirring constantly for 2 minutes.
• Slowly add the milk, whisking constantly.
• Add the remaining salt and pepper and continue whisking until the sauce is smooth and thick enough to coat the whisk; about 8 minutes.
• Remove the sauce from the heat and stir in the cheese(s). Continue stiring until smooth and melted.
• In the microwave melt the remaining butter and mix with Panko. Add the parsley. Set aside.
• Lightly butter a 1.5 quart casserole or 4- 15 oz. rammikins.
• Combine chesse sauce and macaroni in casserole mixing well.
• Top with Panko and bake in 375 degree oven for 20 minutes or until brown on top.
• Remove and enjoy.

Steps:

• Melt the butter in a heavy skillet.
• Add the onion and saute on medium heat until softened and mostly cooked-about 10 minutes.
• Add the garlic and cook for one more minute-be careful not to brown the garlic.
• Whisk the flour in.
• Cook while stirring for three minutes.
• Uncooked flour tastes bad!
• Whisk in the milk.
• Continue to stir until the mixture barely begins to boil.
• It should be a little bubbly and beginning to thicken.
• Add the vinegar while whisking-if the milk is hot it won't curdle and the vinegar brightens up the sauce.
• Add salt and pepper to taste.
• If you don't want black flecks use white pepper instead.
• Add a dash of Tobasco.
• Taste then add more if you like.
• Stir in the pepperoncinis or jalapenos.
• You need to experiment-make this a few times and decide exactly how much of which pepper you like.
• Stir in your favorite cheeses.
• I like to combine sharp cheddar with a little crumbled bleu.
• Swiss is good for flavor but not texture so blend with something creamy like Fontina.
• Monterey Jack is very creamy but without a lot of flavor so add something sharp and flavorful.
• Pour the macaroni into a large baking pan.
• Pour the sauce over and gently mix.
• Sprinkle the parmesan and bread crumbs on top.
• Bake at 350 degrees until browned on top-about 25 minutes or so.
• Let sit for 10 minutes then serve.
• You may never even consider boxed mac-n-cheese again.

Steps:

• Sauté mushrooms in a little olive oil until cooked down; set aside.
• Sauté sausage coins in same skillet you used for the mushrooms until warmed through and lightly caramelized; combine with the mushrooms and keep warm.
• In a saucier or saucepan, melt butter over medium heat until bubbles subside (you don't want to burn it or create a fully browned butter but want to head that direction for a nuttier taste to the sauce).
• Add flour and cook the roux, stirring constantly, for 2-3 minutes or until flour is fully cooked and mixture has reached a light, golden brown.
• Add 1/4 cup half & half, cream cheese, ground mustard, and pepper. Stir until fully incorporated into the roux.
• Slowly add remaining half & half, whisking constantly to break up any lumps and stir for 1-2 minutes or until you can just notice a slight thickening. This makes a very thin, creamy sauce. If you like it a lot thicker reduce half & half by 1/2 cup.
• Add shredded cheese (either reserve a small amount or shred extra if baking as a casserole) and stir for 1 minute.
• Reduce heat to low and let cook for 10-15 minutes, stirring every few minutes, until cheese has fully melted and flavors incorporate.
• While cheese sauce is cooking, cook the pasta according to package directions and drain.
• There are 2 serving options:.
• Most of the time I simply combine pasta, cheese sauce, mushrooms, and sausage in a large serving bowl and eat it extra creamy.
• My husband prefers it baked. Combine all components in the pasta pot and then pour into a greased baking dish. Top with reserved/extra cheese and some breadcrumbs (if desired - we don't) and bake at 350 for 15 minutes.

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.