MACARONI AND CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
- Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.
RESTAURANT STYLE MAC AND CHEESE
Excellent restaurant-style macaroni with cheese that knocked me away!
Provided by sal
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Return drained pasta to the pot. Mix in processed cheese, Cheddar cheese, and cream. Stir until cheeses melt. Sprinkle with salt.
Nutrition Facts : Calories 376.4 calories, Carbohydrate 34 g, Cholesterol 58.6 mg, Fat 18.9 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 11.1 g, Sodium 622.8 mg, Sugar 3.8 g
MACARONI WITH TOMATO SAUCE, CHARD AND GOAT CHEESE
This tomatoey version of macaroni and cheese is a great way to use greens or other vegetables.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 1h10m
Yield Serves four to six
Number Of Ingredients 8
Steps:
- Begin heating a large pot of water for the chard and pasta. Meanwhile, make the tomato sauce. When it's done, transfer to a large bowl, and stir in the goat cheese.
- Preheat the oven to 350 degrees, and oil a 2-quart baking dish or gratin with olive oil.
- Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the Swiss chard. Blanch for one to two minutes, then transfer to the ice water and drain. Squeeze out excess water, and chop fine. Add to the bowl with the tomato sauce. Taste and season with salt and pepper. (Alternatively, you can steam the greens, but you'll need the water for the pasta in any case.)
- Bring the water back to a boil, and add the pasta. Cook the pasta for a minute less than the instructions on the package indicate. It should still be a little underdone, as it will finish cooking in the oven. Drain, and transfer to the bowl with the tomato sauce and chard. Add 1/4 cup of the Parmesan, and stir together until the pasta is thoroughly coated with the sauce. Transfer to the baking dish. Sprinkle the remaining Parmesan over the top, and drizzle on the olive oil.
- Bake in the preheated oven until the casserole is bubbly and the top just beginning to color, about 30 minutes. Remove from the heat, and let stand for 5 to 10 minutes before serving.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 4 grams, Carbohydrate 49 grams, Fat 10 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 569 milligrams, Sugar 4 grams
BEST EVER MACARONI CHEESE RECIPE
This perfect baked macaroni cheese recipe comes with a creamy cheese sauce, a hint of mustard and uses leftover French stick for its crunchy topping
Provided by Jennifer Joyce
Categories Dinner
Time 50m
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
- Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
- Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
- Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
- Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.
Nutrition Facts : Calories 860 calories, Fat 42 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 9 grams sugar, Protein 38 grams protein, Sodium 1.9 milligram of sodium
MACARONI AND CHEESE
Serve this classic, highlighted by goat cheese and scallions, as a main course or a side dish.
Provided by Martha Stewart
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Lightly butter a 2-quart casserole. Set aside. Cook macaroni in a large pot of boiling water according to package instructions. Drain, rinse with cool water to stop the cooking, and set aside.
- Warm milk in a medium saucepan over medium-low heat. Melt butter in a large heavy pot over medium heat. Gradually whisk in flour and cook for 2 minutes, or until mixture is thick and smooth. Whisking constantly, gradually add warm milk. Cook over medium-low heat 8 to 10 minutes, whisking occasionally. Remove white sauce from heat; add salt, pepper, and cayenne.
- In a bowl, combine 1/4 cup each yellow and white cheddar and 1/4 cup Parmesan; set aside. Set aside 1 tablespoon scallions. Add remaining 1 3/4 cups of both cheddars and 3/4 cup Parmesan to warm white sauce. Stir well. Stir in remaining scallions, then the cooked macaroni. Add goat cheese in 1-inch pieces; fold gently to combine.
- Transfer mixture to casserole; top with reserved scallions and cheeses. Bake until golden brown and bubbling, 30 to 35 minutes.
MAC AND TWO CHEESES WITH CARAMELIZED SHALLOTS
Provided by Bon Appétit Test Kitchen
Categories Cheese Pasta Bake Vegetarian Kid-Friendly Dinner Goat Cheese Fall Potluck Shallot Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly Small Plates
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Butter 11x7x2-inch glass baking dish. Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add shallots; sprinkle with salt and pepper. Cover and cook 5 minutes, stirring often. Reduce heat to medium. Cook, covered, until shallots are deep brown, stirring often, about 6 minutes.
- Meanwhile, cook macaroni in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally; drain well. Reserve pan. Bring half and half and hot sauce to simmer in same saucepan over medium heat. Toss cheddar cheese and flour in medium bowl to coat; add to half and half mixture. Whisk until sauce is smooth and just returns to simmer, about 2 minutes. Mix in pasta. Season with salt and pepper.
- Spread pasta mixture in prepared dish. Top with shallots, then goat cheese. Sprinkle with pepper. Bake until heated through, about 15 minutes.
MACARONI & GOAT CHEESE
This version of a classic, combines creamy goat cheese and nutty Parmesan. The macaroni is mixed with the cheesy sauce, and then topped with a Parmesan, thyme, breadcrumb, and goat cheese mixture. Serve with a green salad and loaf of crusty bread. This dish can be made several hours ahead of time; cover and refrigerate until ready to bake.
Provided by Karen in MA
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to boil.
- Add the macaroni and cook about 8 to 10 minutes, or until just tender, depending on the size of the pasta. Drain.
- Meanwhile, in a medium saucepan, melt the butter over low heat. When the butter is melted and sizzling, stir in the flour to create a paste and cook 1 minute.
- Slowly add the milk, whisking to create a smooth sauce. Let cook about 5 minutes or until thick enough to coat the back of a spoon.
- Remove the pan from the heat and slowly add the grated Parmesan and the goat cheese, whisking to create a smooth sauce. Season with salt and pepper to taste.
- Use the olive oil to grease the bottom of a medium size gratin or baking dish, about 8 to 10 inches long.
- Place the drained macaroni in the dish and pour the cheese sauce on top, stirring gently to coat all the macaroni.
- In a small bowl, make the topping. Mix the Parmesan, breadcrumbs, thyme, and pepper. Spoon over the macaroni and top with the goat cheese.
- Preheat the oven to 350 degrees and bake for about 25 to 30 minutes, or until the cheese is melted and bubbling and the pasta is hot.
GOAT MACARONI AND CHEESE
My allergy to cow's milk leads me to experiment in interesting ways. This recipe is all goat based, although all items can be substituted with oil or veggie based cheese replacements. I prefer white pepper in my "cream" based recipes, but green pepper is also excellent in this recipe.
Provided by Jennifer Cross
Categories Pasta Shells
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Boil macaroni, drain, and set aside in a 8"x8" pan.
- Melt hard goat cheese and butter in a pan.
- Add goat milk, garlic, salt, pepper, and dill.
- Fold in chunks of soft goat cheese until creamy.
- Pour sauce over macaroni.
- Bake uncovered for 25-30 minutes until top is lightly golden.
Nutrition Facts : Calories 418.6, Fat 12.6, SaturatedFat 8, Cholesterol 26.3, Sodium 191.3, Carbohydrate 56, Fiber 2.3, Sugar 4.3, Protein 19.3
MACARONI AND CHEESE
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Season chicken breasts with paprika salt and pepper and set aside. Heat olive oil in large saute pan and place chicken in it browning on both sides. Place in 400-degree oven for 8 to10 minutes. Remove from oven and let cool then dice into large pieces. Heat cream in large saucepan, add herbs, salt, and pepper and reduce by half. Add the cooked rigatoni, cheese and cooked chicken and simmer for 2 minutes. Remove from heat and serve.
BAKED GOAT CHEESE PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
- Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
- While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
- Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.
GOAT CHEESE AND SUN-DRIED TOMATO MACARONI
Wow! Very special macaroni dish--very rich and delicious! (it doesn't have to be Vermont goat cheese). From the local newspaper.
Provided by Derf2440
Categories One Dish Meal
Time 1h3m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325°F.
- Cook macaroni in salted boiling water until just tender, drain.
- Run under cold water, then drain very well and set aside.
- In a heavy saucepan, melt butter, then add flour stirring to combine.
- Cook 2 to 3 minutes on moderate heat.
- Add milk, slowly stirring.
- Simmer 10 to 20 minutes until flour taste has gone.
- Strain sauce into bowl and cool.
- Soak tomatoes in hot water until soft, slice into 1/4 inch strips.
- In large mixing bowl, place macaroni and half of white sauce.
- Crumple goat cheese over top.
- Add tomatoes, garlic, thyme and oregano.
- Work together gently by hand.
- Add mascarpone and heavy cream.
- Season with black pepper and salt.
- The mix should be soft but not sloppy--if it is too dry add more white sauce.
- Put in 10 inch baking dish.
- In food processor, grind bread and garlic together, then add olive oil and parsley, and pulse in processor just to mix (if you blend too long, the bread crumbs will turn green). Sprinkle on top of macaroni.
- Bake 20 to 25 minutes.
Nutrition Facts : Calories 870.7, Fat 52.3, SaturatedFat 27.9, Cholesterol 128.9, Sodium 906.9, Carbohydrate 73.5, Fiber 4.2, Sugar 7.5, Protein 28.2
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