THREE-CHEESE MACARONI
This homemade version of the noodle favorite will make you forget about the boxed orange variety. A sauce made with three kinds of cheeses and a crunchy breadcrumb topping really separate this mac and cheese from its store-bought counterparts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Butter 10 mini (1 cup) pie plates or a 9-by-13-inch baking dish. Melt 2 tablespoons butter in a small saucepan over medium heat. Add breadcrumbs, and toast, stirring occasionally, until golden brown, about 5 minutes.
- Warm milk in a medium saucepan over medium heat. Meanwhile, melt remaining 6 tablespoons butter in a large high-sided skillet over medium heat. Cook until butter is bubbling. Add flour. Cook, stirring, for 1 minute.
- Gradually pour warm milk into butter mixture, whisking constantly. Cook, whisking constantly, until mixture bubbles and thickens, about 5 minutes. Remove from heat, and stir in 3 cups cheddar, 1 cup Gruyere, 1 cup fontina, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, paprika, and cayenne pepper.
- Bring a large pot of water to a boil. Cook pasta until al dente. Drain, and transfer pasta to cheese sauce. Stir to coat. Divide mixture among mini pie plates or transfer to baking dish. Scatter remaining cup cheddar, 1/2 cup Gruyere, and 1/2 cup fontina over top, and sprinkle with toasted breadcrumbs. Bake until cheese is melted and pasta is warmed through, about 15 minutes. Transfer to a wire rack, and let cool for 5 minutes before serving.
BAKED THREE-CHEESE MACARONI
This legendary three-cheese mac and cheese is a must-have for big family events. My ultimate comfort food is a divine blend of cheddar, Gruyere and Parmesan cheeses. -Joan Sullivan, Gambrills, MD
Provided by Taste of Home
Categories Dinner Side Dishes
Time 50m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cook macaroni in a 6-qt. stockpot according to package directions for al dente. Drain; return to pot., In a large saucepan, melt 6 tablespoons butter over medium heat. Stir in flour until smooth; whisk in warmed milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened., Remove from heat; stir in Gruyere and cheddar cheeses, salt, pepper and nutmeg. Add to macaroni, tossing to coat., Transfer to a greased 13x9-in. baking dish. Toss bread crumbs with Parmesan cheese and melted butter; sprinkle over casserole. Bake, uncovered, 30-40 minutes or until bubbly and top is golden brown.
Nutrition Facts : Calories 487 calories, Fat 24g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 515mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein.
ITALIAN THREE-CHEESE MACARONI
My husband is a self-proclaimed mac-and-cheese connoisseur and says that this is his favorite version. The Italian seasoning and tomatoes really complement the pasta and cheeses. -Adriane Mummert, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings (1 cup each).
Number Of Ingredients 13
Steps:
- Cook macaroni according to package directions., Meanwhile, preheat oven to 350°. In a small saucepan, melt butter. Stir in flour, Italian seasoning, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from the heat; stir in cheddar and Parmesan cheeses until melted. Drain macaroni., Spread 1 cup cheese sauce in a greased 13x9-in. baking pan. Layer with half of macaroni, tomatoes and cheese sauce. Repeat layers. Sprinkle with mozzarella cheese. Combine bread crumbs and butter; sprinkle over top., Cover and bake 40 minutes. Uncover and bake 10-15 minutes longer or until golden brown and bubbly. Let stand 5 minutes before serving.
Nutrition Facts : Calories 402 calories, Fat 23g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 763mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 2g fiber), Protein 17g protein.
THREE CHEESE MACARONI AND TOMATOES
Make and share this Three Cheese Macaroni and Tomatoes recipe from Food.com.
Provided by Red Chef Mama
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees (farenheit).
- Bring a large pot of salted water to a boil and cook macaroni according to package directions.
- Drain pasta and pour back into large pot.
- In a bowl stir together the tomatoes, garlic, Italian seasoning, salt and pepper.
- Stir into the hot pasta: 1 cup cheddar, 1 cup mozzarella and 1/2 cup parmesan cheese.
- Stir in the tomato mixture.
- Pour mixture into a greased 9x13 casserole dish.
- Sprinkle the remaining cheese on top of the casserole.
- Bake in preheated oven for 20 minutes.
Nutrition Facts : Calories 500.9, Fat 21.4, SaturatedFat 12.7, Cholesterol 66.5, Sodium 895.8, Carbohydrate 49.7, Fiber 3.6, Sugar 6.5, Protein 27.6
ULTIMATE MACARONI CHEESE
Learn how to make perfect macaroni cheese every time with this recipe
Provided by Angela Nilsen
Categories Dinner, Main course
Time 1h10m
Yield Serves 4 generously, with enough for seconds
Number Of Ingredients 10
Steps:
- Making macaroni cheese is a bit of a juggling act, so it's easier if you get a few things prepared ahead. Finely grate all the cheeses, keeping them separate. Tear the bread into pieces and whizz in a food processor to coarse crumbs. Mix 25g of the cheddar and one-third of the parmesan into the breadcrumbs. Toss the rest of the cheeses together and set aside. Thickly slice the tomatoes. Butter a dish, about 30 x 20 x 5.5cm. Heat oven to 190C/fan 170C/gas 5.
- Put a pan of water on to boil. Tip the macaroni into the boiling water, stir and bring it back to the boil. Simmer for 8 mins, or cook according to pack instructions, stirring occasionally to stop it sticking. While this is cooking, start the sauce.
- Warm the milk in a jug in the microwave (or in a pan). Melt the butter in a pan (big enough to take the macaroni as well), then stir in the flour. Cook for 1 min, stirring, then take off the heat. Pour in one-third of the warm milk and beat well with a wooden spoon until smooth - it is quite thick at this stage. Add another third - it may go a bit lumpy, but keep beating well and it will go smooth again. Pour in the final third of milk and keep beating until smooth.
- When the macaroni is done, tip it into a colander and put it briefly under very hot running water to keep it separate. Drain. Put the pan of sauce back on the heat and cook, stirring, until thickened and smooth. Lower the heat and simmer for about 4 mins until glossy, stirring every now and then. Remove from the heat and stir in the cheese and mustard, then beat in 5 tbsp milk, or enough to give a slack coating consistency. Taste and season (you shouldn't need much salt). If the macaroni is sticking at all, put it under the hot tap again, then stir to separate. Drain well, then gently mix it into the sauce and stir to coat completely. If necessary, adjust the consistency again with milk. There should be enough sauce to coat the macaroni thickly and liberally.
- Tip the macaroni cheese into the buttered dish, scatter over the cheesy crumbs and lay the tomatoes casually over the top. Heat through in the oven for 12-15 mins until beginning to bubble around the edges. Grill for 3-5 mins to brown the crumbs. Let it all settle for 1-2 mins, then serve while still piping hot.
Nutrition Facts : Calories 819 calories, Fat 42 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 2.03 milligram of sodium
BAKED MACARONI AND CHEESE WITH STEWED TOMATOES
Boy, does this bring back memories! When I was in high school, they served this every Friday in the cafeteria. I guess they had to make sure we had our vegetables :) It sounds gross, but I couldn't wait until Fridays, the macaroni and tomatoes were so good together. To this day, almost 20 years later, whenever I have baked macaroni & cheese, I crave stewed tomatoes. With this recipe, I don't have to.
Provided by Karen..
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Cook macaroni according to package directions and drain, rinse and set aside.
- In a large saucepan, over medium heat, heat the 3 cups of milk, butter, salt and pepper until hot but not boiling.
- In a small bowl or cup, combine 1/4 cup of milk with the cornstarch and stir until dissolved.
- Slowly add this to the hot milk mixture, stirring constantly with a whisk.
- When mixture has thickened, remove from heat and stir in 2 cups of the cheese until melted.
- Pour pasta into a large mixing bowl and add the cheese mixture and the stewed tomatoes.
- Mix well until macaroni is well coated.
- Pour into a greased 9 x 13 baking dish or 3 quart casserole and top with remaining cheese.
- Bake for 35 to 45, or until golden brown.
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CLASSIC MACARONI AND TOMATOES - SOUTHERN BITE
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4.9/5 (37)Servings 4Cuisine AmericanCategory Side Dish
- Cook the macaroni in salted water to al dente according to the package instructions then drain and rinse with cold water to stop the cooking process.
- In a large pot, melt the bacon grease and pour in the tomatoes with the juice. Bring to a boil, then reduce the heat to medium and cook until most of the liquid has evaporated, stirring occasionally - about 10 minutes.
- Add the macaroni to the tomatoes and mix well. Add the salt and pepper. Mix well then adjust seasoning to taste. (See my note about sugar below.) Serve warm.
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