Macaroni And Swiss Cheese Recipes

Steps:

• Cook macaroni according to package directions. Meanwhile, in a small saucepan, saute onion in butter until tender. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Add the cheese, salt and pepper. Drain macaroni. Add to cheese mixture; toss gently to coat.

Steps:

• Heat oven to 350*F.
• Lightly butter a large ovenproof gratin dish.
• Cook the macaroni and potatoes in boiling salted water for 10 minutes, until just tender.
• Dry fry the bacon in a large non stick pan until lightly golden.
• Pour in the cream and season with nutmeg and fresh ground pepper.
• Drain the macaroni and potatoes well and stir them into the bacon and cream.
• Spoon half into the prepared dish, sprinkle with half the parmesan, then spoon remaining mixture on top, finishing off with remaining parmesan.
• Bake for 10 to 15 minutes until golden and bubbling.
• Meanwhile melt the butter ina frying pan, and cook sliced onion for 5 to 6 minutes til golden.
• Serve the baked macaroni with the onion slices scattered on the top.

Steps:

• Preheat the oven to 350 degrees F. Move a rack to the middle of the oven. Coat a 9-by-13-inch baking dish with nonstick cooking spray.
• In a large pot set over high heat bring 1 gallon of water with 2 tablespoons kosher salt to a boil. Add the penne and cook 2 minutes less than the package directions, stirring occasionally. The pasta will be slightly underdone. Use a measuring cup or ladle to remove 1/3 cup pasta water and set aside. Drain the pasta into a colander. Return the pasta to the pot and set aside.
• Melt 4 tablespoons of the butter in a large skillet set over medium heat. Add the flour and cook for 3 to 4 minutes, whisking constantly. Pour in the milk, whisking constantly until the mixture starts to thicken like heavy cream and then becomes almost pudding-like, 2 to 3 minutes. Add the shredded cheese and whisk until smooth, the sauce will be very thick. Add the nutmeg and season with some salt and pepper.
• Combine the asparagus, pasta, reserved 1/3 cup pasta water and cheese sauce and toss well. Season with salt and pepper, then transfer to the prepared baking dish and top with a layer of the cheese slices. Cut the remaining 2 tablespoons butter into 1-inch cubes. Sprinkle the panko over the cheese slices, and top with the butter cubes. Bake until the top is golden brown and crisp, 20 to 25 minutes. Remove from the oven and cool for 10 minutes before serving.

Steps:

• Preheat the oven to 400 degrees F. Grease an 8-by-8-inch baking dish with butter.
• Bring a large pot of salted water to a boil over high heat. Add the cavatappi and cook until just firm to the bite, 8 minutes. Drain and set aside.
• Melt the butter in a large, wide pot over medium-low heat. Make a roux by sprinkling the flour over the butter and whisking to incorporate. Cook, whisking, until golden, 5 minutes. Whisk the milk into the roux until the mixture is fully combined and smooth. Still whisking, increase the heat to medium-high and bring the sauce to a low boil, 4 minutes. Reduce the heat to low and simmer until the sauce thickens enough to coat the back of a spoon, 3 minutes.
• Add the mustard powder, salt and white pepper to the sauce and stir to incorporate. Add 8 ounces of the grated Cheddar and all of the Parmesan and ricotta, stirring until melted and fully blended. Remove from the heat.
• Add the drained cavatappi to the cheese sauce and stir well to coat. Transfer the mixture to the prepared baking dish and scatter the remaining 2 ounces Cheddar over the top.
• Bake until bubbling and the cheese on top has browned a bit, 25 to 30 minutes. Let cool for 15 minutes before serving.

Steps:

• In a large pot cook macaroni pasta in boiling salted water until al dente. Drain well.
• In a large saucepan over medium heat, melt the grated Cheddar cheese, plain yogurt, butter or margarine, and tomatoes. Cook until smooth. Add salt, black pepper, basil to taste, celery seed and cooked pasta to saucepan. Stir until blended.
• Turn off the heat and let sit for 10 minutes with lid on, stirring occasionally. Serve hot.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Prepare the elbow macaroni according to package directions.
• Meanwhile, melt the butter in a small saucepan over medium high heat. Stir in the flour until a cream colored paste forms. Then pour in the milk and stir constantly until this comes to a hard boil, then stir for 1 more minute. Remove from heat and set aside.
• When the macaroni is cooked, spread 1/2 of it into the bottom of a lightly greased 9x13-inch baking dish. Then layer 1/2 of the grated onion, 1/2 of the salt and pepper and 1/2 of each of the cheeses. Repeat this one more time: macaroni, onion, salt and pepper and cheeses, and then pour the reserved white sauce over all. Top off with small pats of butter to taste.
• Cover and bake at 350 degrees F (175 degrees C) for 45 minutes.

Steps:

• Cook the macaroni in plenty of salted water until al dente, about 8 minutes. Drain and cool. Mix together the prosciutto, cream, milk, Parmesan and nutmeg. Add the macaroni and season to taste with salt and pepper. Spoon into a 11- by 7 1/2-inch baking dish. Sprinkle grated Swiss cheese over the top. Bake at 400 degrees until the cheese is lightly browned, about 20 to 25 minutes. For a crustier top, place the dish under a broiler for a few minutes.

Steps:

• In a 2 to 3 quart sauce pot, melt butter over medium heat.
• Add the flour and stir for 2 minutes.
• Slowly add the milk, whisking to combine.
• Bring to a simmer, add the salt, white pepper and nutmeg.
• Reduce the heat to low and let sauce simmer slowly for 20 minutes.
• Meanwhile, preheat oven to 350 degrees and, on the stove top, cook the macaroni according to pkg.
• directions, drain and place in a large bowl.
• Remove the sauce from the heat, add the swiss cheese and stir until it melts.
• Combine the sauce, cubed ham and peas with the drained macaroni.
• Pour the macaroni mixture into a 11x8x2" dish.
• Sprinkle the parmesan cheese on top and bake in preheated oven for 25 minutes.
• Let rest 5 minutes before serving.