Cheesemongers Mac And Cheese Recipes
CHEESEMONGER'S MAC AND CHEESE
Make and share this Cheesemonger's Mac and Cheese recipe from Food.com.
Provided by KathyP53
Categories Penne
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix all cheeses. Set aside 1 cup for topping; cover and chill.
- Melt 4 tablespoons butter in large saucepan over medium heat. Add flour and stir until mixture turns golden brown, about 4 minutes. Add thyme and nutmeg. Gradually whisk in milk. Simmer until thickened and smooth, stirring often, about 4 minutes. Add cheeses from large bowl. Stir until melted and smooth.
- Melt 1 tablespoons butter in heavy large skillet over medium-high heat. Add breadcrumbs,; toss. Stir until golden, about 2 minutes. Transfer to plate.
- Preheat over to 375 degrees. Cook pasta in boiling salted water until tender but firm to bite. Drain. Transfer to large bowl. Pour cheese sauce over; toss. Divide among 8 1 1/4 cup custard cups. Sprinkle with 1 cup reserved cheese. Place cups on rimmed baking sheet.
- (Can be made 1 day ahead. Cover with foil; chill. Drizzle each with 1 tsp cream. Cover with foil; bake 15 minutes. Uncover and proceed).
- Sprinkle partially baked, chilled, or just assembled cups with bread crumbs. Bake pasta until beginning to bubble and tops are golden, about 20 minutes.
Nutrition Facts : Calories 725.7, Fat 36.6, SaturatedFat 21.5, Cholesterol 109.7, Sodium 646, Carbohydrate 71.5, Fiber 7.5, Sugar 8.3, Protein 28.9
CHEESEMONGER'S MAC AND CHEESE
Make and share this Cheesemonger's Mac and Cheese recipe from Food.com.
Provided by dojemi
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix all cheeses and set aside 1 cup for topping; cover and chill.
- Melt 4 tablespoons butter in large saucepan over meduim heat.
- Add flour and stir until mixture turns golden brown, about 4 minutes.
- Add thyme and nutmeg.
- Gradually whisk in milk.
- Simmer until thickened and smooth, stirring often, about 4 minutes.
- Add cheese from large bowl.
- Stir until melted and smooth.
- Melt 1 tablespoons butter in heavy large skillet over medium-high heat.
- Add breadcrumbs; toss.
- Stir until golden, about 2 minutes.
- Transfer to plate.
- Preheat oven to 375°F.
- Cook pasta in boiling salted water until tender but firm to bite.
- Drain.
- Transfer to large bowl.
- Pour cheese sauce over; toss.
- Divide among eight 1 1/4 cvup custard cups.
- Sprinkle with 1 cup of cheese.
- Place cups on rimmed baking sheet.
- Sprinkle tops with breadcruimbs.
- Bake until it begins to bubble and tops are golden brown (about 20 minutes).
- IF PREPARIING A DAY AHEAD:
- Cover with foil; chill.
- Drizzle each with 1 teaspoon cream.
- Cover with foil; bake 15 minutes.
- Uncover.
- Sprinkle with breadcrumbs.
- Bake until it begins to bubble and tops are golden brown.
Nutrition Facts : Calories 709.1, Fat 36.2, SaturatedFat 21.4, Cholesterol 109.7, Sodium 643.6, Carbohydrate 69, Fiber 7.3, Sugar 6.9, Protein 28.2
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- Mix all cheeses. Set aside 1 cup for topping; cover and chill. Melt 4 tablespoons butter in large saucepan over medium heat. Add flour and stir until mixture turns golden brown, about 4 minutes. Add thyme and nutmeg. Gradually whisk in milk. Simmer until thickened and smooth, stirring often, about 4 minutes. Add cheeses from large bowl. Stir until melted and smooth.
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