ROASTED GARLIC MACARONI AND CHEESE
Make and share this Roasted Garlic Macaroni and Cheese recipe from Food.com.
Provided by Alejandra A.
Categories High In...
Time 1h30m
Yield 12 , 12 serving(s)
Number Of Ingredients 14
Steps:
- MAKE THE CRUMB TOPPING:.
- Melt the butter in a medium saucepan over medium heat. Add the breadcrumbs and chives, stirring to combine. Cook for 1 to 2 minutes until toasted slightly. Transfer to a small bowl and set aside.
- MAKE THE PASTA AND SAUCE:.
- Preheat the oven to 400ºF.
- Slice the top one-third off the head of garlic. Place the bottom portion on a piece of foil, drizzle it with olive oil, and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic for 30 minutes.
- Remove the roasted garlic from the oven and squeeze the cloves into a bowl. Using a fork, mashing the cloves into a paste. Set aside.
- Cook the pasta in a large pot of well-salted water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Butter a 13x9-inch shallow baking dish.
- In a large, heavy saucepot (such as a Dutch oven), melt 1 stick butter over medium-low heat. Stir in the flour and reserved garlic paste. Cook the roux, stirring constantly, for 3 minutes until golden. Whisk in the milk. Bring the sauce to a boil, whisking constantly, then reduce it to a simmer and let it cook for 3 minutes. Stir in the shredded cheddar cheese, Parmesan cheese, mustard powder, salt and pepper until well combined.
- Add the pasta and the reserved 1/2 cup of pasta water to the pot, stirring to combine. (It will be soupy.) Transfer the macaroni and cheese to the buttered baking dish. Sprinkle it with the reserved crumb topping and place it on a sheet tray (in the event it bubbles over while baking). Bake the macaroni and cheese for 20 to 25 minutes until it's golden brown and bubbling.
Nutrition Facts : Calories 644.6, Fat 37, SaturatedFat 21.5, Cholesterol 98.7, Sodium 856.4, Carbohydrate 51.7, Fiber 2.3, Sugar 7.7, Protein 25.9
GARLIC MACARONI AND CHEESE
Like a good homemade lasgna recipe, this mac and cheese takes time and effort, but is well worth it!
Provided by The Next Betty Croc
Categories High In...
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Make the crumb topping:.
- Melt the butter in a medium saucepan over medium heat. Add the breadcrumbs and chives, stirring to combine. Cook for 1 to 2 minutes until toasted slightly. Transfer to a small bowl and set aside.
- Make the pasta and sauce:.
- Preheat the oven to 400ºF.
- Slice the top one-third off the head of garlic. Place the bottom portion on a piece of foil, drizzle it with olive oil, and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic for 30 minutes.
- Remove the roasted garlic from the oven and squeeze the cloves into a bowl. Using a fork, mashing the cloves into a paste. Set aside.
- Cook the pasta in a large pot of well-salted water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Butter a 13x9-inch shallow baking dish.
- In a large, heavy saucepot (such as a Dutch oven), melt 1 stick butter over medium-low heat. Stir in the flour and reserved garlic paste. Cook the roux, stirring constantly, for 3 minutes until golden. Whisk in the milk. Bring the sauce to a boil, whisking constantly, then reduce it to a simmer and let it cook for 3 minutes. Stir in the shredded cheddar cheese, Parmesan cheese, mustard powder, salt and pepper until well combined.
- Add the pasta and the reserved 1/2 cup of pasta water to the pot, stirring to combine. (It will be soupy.) Transfer the macaroni and cheese to the buttered baking dish. Sprinkle it with the reserved crumb topping and place it on a sheet tray (in the event it bubbles over while baking). Bake the macaroni and cheese for 20 to 25 minutes until it's golden brown and bubbling.
- Additional Notes:.
- The garlic head can be roasted, and the garlic gloves mashed, 1 day in advance. Store the garlic paste, covered, in the fridge.
- The macaroni and cheese can be baked in a large baking dish or several smaller ramekins for individual servings.
Nutrition Facts : Calories 1132.5, Fat 68, SaturatedFat 42, Cholesterol 197.4, Sodium 1497.5, Carbohydrate 82.4, Fiber 3.2, Sugar 13.5, Protein 47.8
GARLIC SHRIMP MAC AND CHEESE
Dig into this shrimp mac & cheese dish. Our Garlic Shrimp Mac and Cheese is an easy, cheesy dish featuring with KRAFT Triple Cheddar and Parmesan Cheeses.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Cook macaroni as directed on package, omitting salt.
- Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat. Add onions and garlic; cook and stir 5 min. or until crisp-tender. Add shrimp; cook and stir 3 to 4 min. or until shrimp turn pink. Remove shrimp mixture from skillet; set aside.
- Add remaining oil to skillet. Whisk in flour; cook and stir 1 min. Gradually whisk in milk; cook and stir 3 to 5 min. or until thickened. Add 1-1/4 cups shredded cheese and 1/4 cup Parmesan; cook and stir 1 to 2 min. or until shredded cheese is melted.
- Drain macaroni. Add to cheese sauce along with the shrimp mixture; mix well. Spoon into 9-inch square baking dish sprayed with cooking spray; top with remaining cheeses.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 510, Fat 25 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 160 mg, Sodium 420 mg, Carbohydrate 40 g, Fiber 2 g, Sugar 6 g, Protein 33 g
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- Cut the top 1/4 inch off the garlic, then sprinkle the head of garlic with a pinch of salt and wrap in foil. Roast the garlic in the oven until golden, about 45 minutes. Squeeze the garlic cloves from the skins and reserve.
- While the pasta is cooking, in a medium saucepan, heat the oil over medium high heat until hot, then whisk in the flour and cook, whisking, until the flour is fragrant, about 4 minutes. Whisk in the milk and 1/2 teaspoon each salt and pepper, then bring to a boil, whisking. Boil until the milk is slightly thickened, about 8 minutes. Remove from the heat and whisk in the cheeses until melted, then whisk in the reserved garlic. Season the sauce with salt and pepper to taste. Toss the pasta together with the sauce and serve.
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- The garlic head can be roasted, and the garlic gloves mashed, 1 day in advance. Store the garlic paste, covered, in the fridge.
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