Mozzarellamacaroniandcheese Recipes

Steps:

• Cook and drain macaroni as directed on package.
• In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and garlic. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
• Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and basil. Stir with whisk until smooth. Stir in drained macaroni.
• Serve with additional basil leaves if desired.

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.

Steps:

• Cook and drain macaroni as directed on package.
• In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and garlic. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
• Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and basil. Stir with whisk until smooth. Stir in drained macaroni.
• Serve with additional basil leaves if desired.

Steps:

• Place an oven rack in the middle position. Preheat the oven to 375 degrees F.
• Bring a large pot of salted water to a boil over medium-high heat. Add the noodles and cook to al dente per the package instructions. Drain and set aside.
• In the same pot, melt the butter over medium-high heat. Stir in the flour and cook for about a minute. Add the milk, a cup at a time, whisking or stirring with a wooden spoon after each addition until thickened. Add the mozzarella, Swiss and 1/2 cup Parmesan and stir until melted. Season with salt and pepper. At this point if you want to add fun mix-ins like cut-up hot dogs, crispy bacon, peas or hot sauce, now's the time to do so. Stir in the noodles. It may seem overly saucy at this point, but once it bakes up, it'll be perfect!
• Pour into a 9-by-13-inch casserole dish. Dollop all over with the pizza sauce. In a medium bowl, toss the breadcrumbs, garlic, crushed red pepper flakes and remaining 1/4 cup Parmesan with a drizzle of olive oil and sprinkle all over the mac and cheese. Bake until browned and bubbly, about 25 minutes. Sprinkle with fresh basil and enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• Heat the milk in a small saucepan. Stir in mustard, Worcestershire sauce, salt, and hot sauce. Set aside.
• Stir 1 1/2 tablespoons butter and 3 cups cheese into the drained macaroni. Pour the hot milk mixture over the cheese and macaroni. Transfer to prepared baking dish. Sprinkle remaining 1/2 cup cheddar on top. Combine the bread crumbs with the melted butter, and spread over the top. Sprinkle with paprika.
• Bake in preheated oven for 30 minutes, and then place under the broiler for 1 to 2 minutes.

Steps:

• Pour the milk into a large deep pan and set over a low heat until it reaches 38C on a thermometer. Remove from the heat, add the yogurt, mix well, then cover with a lid and leave for 25 mins.
• Add the rennet, stirring very gently, then cover again and leave for another 15-20 mins.
• Remove the lid and check if the curds have coagulated and separated from the whey. Use a large whisk or a knife to break up the curds very gently to create pieces around the size of a hazelnut.
• Heat a larger pan half-full with water over a gentle heat to 40C. Put the pan containing the curds into the larger pan to create a bain-marie and check the water temperature frequently to ensure it stays at around 40C. Top up the water from time to time if needed.
• After 2 hrs 30 mins, remove the curds from the pan using a slotted spoon and leave to drain in a colander for about 15 mins. Cut the curds into small pieces and put in a large heatproof bowl.
• Empty the pan of water, then refill and heat to 85C. Pour the hot water over the curds and mix with a wooden spoon for 30-40 seconds. Strain off almost all the water and again, add water at 85C to cover.
• Fold and stretch the curd in the water using the wooden spoon. Keep working until the curds start to become elastic. Now work the curds by folding and stretching by hand (the water will be hot so wear rubber gloves) until they become smooth and elastic.
• Take smaller pieces of the curd and shape into balls. Immediately put in a tub of cold water and chill in the fridge. Can be kept in water, covered, and chilled for up to a week.

Steps:

• In a saucepan, melt butter over medium heat; saute onion and ham until onion is soft.
• Add flour and cook, stirring until well mixed.
• Slowly add milk, whisking constantly, until mixture starts to thicken.
• Add mustard, salt, pepper and cayenne.
• Stir in cheddar cheese until just melted.
• While making sauce, cook macaroni in a separate pot, until tender but firm.
• Drain and put back into pot.
• Combine with sauce, then pour into a 2 litre baking dish or casserole dish.
• In a small bowl combine parmesan and bread crumbs.
• Sprinkle over macaroni mixture.
• Broil for about 3 minutes, until brown.