HOLIDAY MAC AND CHEESE
My original layered pasta and cheese dish is cheesy, crusty on the outside, creamy on the inside, scented with fresh rosemary and thyme... and perfect with any holiday meal. If your family prefers a breadcrumb topping, mix 1 1/2 tablespoons grated parmesan cheese, 2 teaspoons melted butter and a dash of parsley flakes or chives per each 1/2 cup breadcrumbs or panko used, then garnish the top of casserole before baking.
Provided by The Spice Guru
Categories Macaroni And Cheese
Time 55m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- NOTE: USE MOSTACCIOLI PASTA OR LARGE ELBOW MACARONI (I USE SAFEWAY BRAND MOSTACCIOLI). DO NOT ADD ANY SALT TO THE BOILING WATER BEFORE ADDING PASTA (WHAT MAKES THIS RECIPE UNIQUE IS THE CONTRAST OF FLAVORS BETWEEN THE "SWEETER" UNSALTED PASTA AND THE MILD SALTINESS OF THE CHEESE SAUCE). USE ONLY HOMOGENIZED WHOLE MILK. USE 24 OUNCES SOLID MEDIUM TO SHARP CHEDDAR CHEESE (24 OUNCES = ONE 1 LB BRICK, PLUS ONE 8 OUNCE BRICK -- OR -- TWO 12 OUNCE BRICKS). USE ONLY POWDERED GRATED PARMESAN CHEESE. (STEP 1): PREHEAT oven to 350°F ; LIGHTLY butter or spray a 2.8 - 3 quart casserole dish; SHRED sharp white cheddar cheese on a medium grate; DIVIDE cheese into 3 mounds: One mound consisting of 1 cup cheese (for the garnish), and two larger mounds divided equally, using the remaining cheese; FINELY grate 1/2 cup Gruyere cheese.
- INTO a medium microwave-safe bowl, add 4 1/4 cups whole milk; IMMERSE the 1 sprig fresh rosemary and 1 sprig fresh thyme into milk.
- HEAT milk mixture in a microwave at 100% power, pausing at intervals to stir, until very hot but not boiling; WHEN hot, float the onion slice over milk and let steep for 2-3 minutes; REMOVE rosemary and thyme sprigs and onion slice and discard; STRAIN any debris if necessary; WHISK in 1 1/2 level teaspoons kosher salt, 1/4 teaspoon garlic powder, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground white pepper, and 1/8 teaspoon cayenne pepper.
- COOK pasta in 5-6 quarts rapidly boiling salt-free water in a large pot, until al dente (tender but retaining firmness); DRAIN in colander then rinse with cold water (leave pasta slightly wet before using).
- NOTE: WHEN LAYERING THE FOLLOWING INGREDIENTS, KEEP CASSEROLE LOOSELY ASSEMBLED WITHOUT PACKING, TO ALLOW THE SAUCE TO PERMEATE. (STEP 3): PLACE 1/2 of the pasta into casserole dish; SPRINKLE the first large mound of cheddar cheese over the pasta; ADD the remaining portion pasta over the cheddar layer; SPRINKLE the second large mound of cheddar cheese over the pasta again.
- IN the previous emptied pot over a low heat setting, add the butter in tablespoons until melted; SPRINKLE in the flour and stir; RAISE heat to medium low and cook until light golden, bubbly and slightly nutty in aroma, stirring as needed (do not let mixture turn brown or you will need to wash the pot and start over!).
- RAISE heat to medium-high; GRADUALLY whisk in the hot milk mixture; WHISK constantly until mixture begins to steam and bubble; REDUCE heat and cook 1-2 minutes until fully thickened; REMOVE from heat; STIR in the Gruyere cheese and 1/4 cup powdered parmesan cheese until blended and creamy.
- POUR the sauce over layered casserole, using a flexible spatula to scrape all sauce from pot; SPREAD and smooth sauce evenly to cover entire casserole, neatly to the edges of baking dish.
- TOP casserole with the remaining (1-cup) mound shredded cheese garnish , followed with 2 tablespoons parmesan cheese OR a buttered breadcrumb topping -- see recipe in description).
- BAKE uncovered for 30 minutes; LOWER dish to bottom rack; TURN on broiler and keep an eye on it, until golden browned and crusty on top; COOL 10 minutes; SERVE and enjoy!
Nutrition Facts : Calories 519, Fat 30.3, SaturatedFat 18.7, Cholesterol 91.1, Sodium 805.2, Carbohydrate 36.4, Fiber 1.4, Sugar 5.8, Protein 24.8
MINI MAC & CHEESE BITES
Young relatives were coming for a Christmas party, so I wanted something fun for them to eat. Instead, the adults devoured my mini mac and cheese. -Kate Mainiero, Elizaville, New York
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Cook macaroni according to package directions; drain., Meanwhile, sprinkle 1/4 cup bread crumbs into 36 greased mini-muffin cups. In a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in 1 cup cheddar cheese and Swiss cheese until melted., Remove from heat; stir in biscuit mix, eggs and 1/2 cup bread crumbs. Add macaroni; toss to coat. Spoon about 2 tablespoons macaroni mixture into prepared mini-muffin cups; sprinkle with remaining cheddar cheese and bread crumbs., Bake 8-10 minutes or until golden brown. Cool in pans 5 minutes before serving.
Nutrition Facts : Calories 91 calories, Fat 5g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 162mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
CREAMY MACARONI AND CHEESE
This is the ultimate creamy mac and cheese recipe. It's saucy, thick and very rich, with a wonderful cheddar flavor. Once you taste it, you'll be hooked. -Cindy Hartley, Chesapeake, Virginia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook macaroni according to package directions. , Meanwhile, preheat oven to 350°. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add 1-1/2 cups milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in sour cream, Velveeta, Parmesan cheese, salt, mustard and pepper until smooth and cheese is melted. Add additional milk to reach desired consistency. , Drain macaroni; toss with cheddar cheese. Transfer to a greased 3-qt. baking dish. Stir in cream sauce. , Bake, uncovered, 35-40 minutes or until golden brown and bubbly.
Nutrition Facts : Calories 653 calories, Fat 46g fat (30g saturated fat), Cholesterol 143mg cholesterol, Sodium 1141mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 1g fiber), Protein 25g protein.
CLASSIC BAKED MACARONI AND CHEESE
Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.
Provided by Alison Roman
Categories dinner, lunch, casseroles, pastas, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook pasta in a large pot of salted boiling water until it's barely al dente. (It should be more al dente than your average pasta: It's going to continue to cook in the oven.) Drain and set aside.
- Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
- Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
- Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
- Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
- Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.
Nutrition Facts : @context http, Calories 1076, UnsaturatedFat 24 grams, Carbohydrate 85 grams, Fat 61 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 31 grams, Sodium 1027 milligrams, Sugar 12 grams, TransFat 1 gram
JOHN LEGEND'S MACARONI AND CHEESE
When musician John Legend visited Martha Stewart, he shared this recipe for his favorite Southern comfort food. Learn how to make the singer's delicious, creamy macaroni and cheese at home.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.
- In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside.
- Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.
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