CITY HALL MACARONI AND CHEESE
Make and share this City Hall Macaroni and Cheese recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°; butter a 13x9 inch baking dish.
- Bring 6 quarts of salted water to boiling; add in the pasta and cook, stirring occasionally, 9-10 minutes or until al dente; drain.
- In a large saucepan, combine the cream, milk, cayenne, and nutmeg over medium-high heat; reduce by half (the author says about 15 minutes but I don't know); once the mixture starts to simmer, stir to break the layer of foam so that it will not boil over.
- Lower heat to medium-low; add in the American and Monterey Jack cheeses; whisk until well blended.
- Season to taste with salt and pepper.
- Add the penne to the sauce; stir vigorously (taking care not to break the pasta); this will release starch and help thicken the sauce.
- Transfer mixture to the baking dish; combine the panko, parsley, and parmesan; sprinkle over the pasta.
- Bake 15 minutes or until bubbly and golden.
Nutrition Facts : Calories 737.2, Fat 41.5, SaturatedFat 25, Cholesterol 139.7, Sodium 275.7, Carbohydrate 69.5, Fiber 2.9, Sugar 6.5, Protein 21.8
MAC 'N' CHEESE DINNER
Don't settle for ordinary mac and cheese. This version is my kids' favorite, so I always make a huge pot. It's an easy recipe to cut down or double (or triple!). It can also be made into a low-fat recipe if you use nonfat milk, reduced-fat cheeses and lean ham. -Raymond James, Port Orchard, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook macaroni in boiling water for 3 minutes. Add carrots and peas; return to a boil. Cook until macaroni is tender, 5-6 minutes longer. Drain; add ham. , In a 1-qt. microwave-safe dish, combine the milk and cream cheese. Cover and microwave at 50% power for 3 minutes; stir. Cook until cream cheese is melted, 2-3 minutes longer. Stir in mozzarella, Parmesan, basil, salt and pepper. Pour over pasta and toss to coat.
Nutrition Facts : Calories 284 calories, Fat 10g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 609mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 18g 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
MAC AND CHEESE
Raise the volume with Ina Garten's creamy Mac and Cheese recipe, made with Gruy�re, fresh tomatoes and nutmeg for warmth, from Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories side-dish
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
- Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
- Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
MACARONI AND CHEESE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees F.
- Melt 6 tablespoons butter in a large saucepot over medium heat. Add flour and cook, stirring, for 1 minute. Whisk in the warmed milk and bring to a boil, continue to whisk constantly. The mixture will thicken as the heat increases. Continue to stir while adding
- the dry mustard, nutmeg, cayenne, salt, pepper, hot sauce and Worcestershire. Stir in the 3 cups of Cheddar until it melts.
- Pour the cheese sauce over the noodles and add to a 3 quart casserole dish.
- Sprinkle the chips, bacon and Parmesan on top and bake for 35 minutes.
CITY BAKERY MACARONI AND CHEESE
Make and share this City Bakery Macaroni and Cheese recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 1h38m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°; lightly butter a 3 1/2 quart casserole dish or a 9 x 13-inch baking dish.
- Sprinkle the crumbs in a single layer on a baking sheet; bake 10-15 minutes or until golden brown; set aside.
- Bring a large pot of salted water to boiling; cook the macaroni al dente (8-10 minutes); drain macaroni; then place in a large bowl.
- Bring milk to a simmer in a small saucepan over med-high heat.
- In a medium saucepan over med-low heat, melt the 6 tablespoons butter; add in the flour; mix well using a wooden spoon or spatula.
- Cook, stirring constantly, for 3 minutes.
- Whisk in hot milk and continue whisking until smooth.
- Increase heat to medium and cook, stirring continuously, until the mixture thickens enough to coat the spoon.
- Season with salt and pepper; strain through a fine strainer.
- Add the sauce to the macaroni; add in 1 cup each: Gruyere, Cheddar, add Grana Padano; stir to mix well.
- Taste, and season with salt and pepper if needed.
- Pour the macaroni mixture into the casserole dish; sprinkle with remaining cheese.
- Sprinkle the toasted cornbread crumbs evenly over the casserole.
- Cover with foil; bake on the middle shelf about 20 minutes or until heated through.
- Remove foil and continue baking about 10 minutes or until top is golden brown.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 713.6, Fat 34.4, SaturatedFat 20.6, Cholesterol 100.4, Sodium 397.2, Carbohydrate 70.5, Fiber 2.6, Sugar 10.2, Protein 29.6
SIMPLE MACARONI AND CHEESE
A very quick and easy fix to a tasty side-dish. Fancy, designer mac and cheese often costs forty or fifty dollars to prepare when you have so many exotic and expensive cheeses, but they aren't always the best tasting. This recipe is cheap and tasty.
Provided by g0dluvsugly
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
- Fold macaroni into cheese sauce until coated.
Nutrition Facts : Calories 630.2 calories, Carbohydrate 55 g, Cholesterol 99.6 mg, Fat 33.6 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 20.9 g, Sodium 777 mg, Sugar 7.6 g
OLD SCHOOL MAC N' CHEESE
This is a completely unpretentious, down-home macaroni and cheese recipe just like my grandma and mom always made. A simple white sauce where you add cheese and a few other flavors with macaroni and a potato chip crust. This recipe makes a lot, I like to make two pans so I can take one to a pot luck and have the other one to keep in the fridge for later. It's an easy recipe to adjust down if you only want to make one pan. If you aren't cooking it right away, just keep the topping separate until you are ready to put it in the oven.
Provided by Collette Duck
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h15m
Yield 20
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
- Melt butter in a large pot over medium-low heat. Slowly add flour to butter, whisking constantly; cook until brown and the mixture no longer smells of flour, about 5 minutes. Pour 1 cup milk into the flour mixture, whisking continually until fully incorporated, about 45 seconds; repeat twice. Add remaining 3 cups milk to the mixture, whisking to incorporate. Stir Worcestershire sauce, mustard powder, onion powder, and cayenne pepper into the mixture; season with salt and black pepper.
- Reduce heat to low. Cook sauce, whisking frequently, until it begins to thicken, about 10 minutes. Add about half the package of shredded Cheddar cheese; stir continually until the cheese melts completely. Repeat with remaining half package of Cheddar cheese and the American cheese, about 4 ounces at a time. Once cheese is entirely incorporated, remove sauce from heat.
- Stir drained macaroni into the cheese sauce to coat. Divide macaroni between two 9x13-inch baking dishes.
- Mix crushed potato chips, 1 cup shredded Cheddar cheese, and Parmesan cheese in a bowl. Top the macaroni with the potato chip mixture evenly. Spray the potato chip mixture with cooking spray.
- Bake in preheated oven until the crust is golden brown and the sauce is bubbling, 35 to 45 minutes.
Nutrition Facts : Calories 506.7 calories, Carbohydrate 40.2 g, Cholesterol 75.9 mg, Fat 30.1 g, Fiber 3.4 g, Protein 21.5 g, SaturatedFat 17.3 g, Sodium 783.4 mg, Sugar 4.7 g
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