FANCY MACARONI - WISCONSIN STYLE
WARNING: This is not diet food! This dish is pure calories, but it is simply delicious. This is a very simple recipe that can be easily altered depending on the ingredients at hand. Feel free to substitute the cheeses to whatever your taste or change the amounts of anything. Everything is intended to be "eyeballed." This would be a very popular dish to pass. This dish was born in Wisconsin, so the cheesier, the better! It goes very well with garlic bread!
Provided by TerribleCook1017
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the macaroni and cheese according to the directions on the box, including mixing the milk, butter, and cheese mix all together.
- Add the cheeses, garlic, and spaghetti sauce to the macaroni and mix well.
- Dump the whole mixture into a deep casserole dish. Top with a little bit of parmesan cheese.
- Sprinkle Italian spices on top of the casserole and sprinkle the breadcrumbs evenly over the top of the casserole.
- Bake at 400 degrees for about 10 minutes, or until the top is beginning to brown.
- Serve!
Nutrition Facts : Calories 608.9, Fat 20.1, SaturatedFat 11.4, Cholesterol 65, Sodium 1307.7, Carbohydrate 80.4, Fiber 2.5, Sugar 13.4, Protein 26.8
ONE-POT CHEESEBURGER MACARONI
Nostalgic for the boxed cheeseburger macaroni dinner from your childhood? Then whip up this homemade version of Hamburger Helper that's just as satisfying as the classic. The recipe is super quick and budget-friendly, leaning on pantry ingredients you probably already have on hand. We use shredded Cheddar to make the dish extra cheesy and finish with chopped parsley for a fresh bite. Perhaps best of all: Everything cooks in one pot, even the pasta!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the chili powder, smoked paprika, red pepper flakes (if using), 1 teaspoon salt and a few grinds of black pepper and stir to combine. Add the beef and break it up into small pieces with a large spoon; cook, stirring occasionally, until beef is cooked through and no longer pink in the center, 6 to 7 minutes. Stir in the tomato paste and Dijon until combined. Pour in the chicken stock and 1 teaspoon salt, stir to combine and bring to a boil, 6 to 7 minutes. Add the elbow macaroni and cook, stirring occasionally, until the sauce has thickened and the pasta is al dente, 9 to 11 minutes. Remove from the heat and stir in the Cheddar and cream cheese until smooth. Fold in the parsley. Garnish with more parsley, if desired.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
FANCY MAC AND CHEESE
This is one of those recipes that can definitely be described as ridiculous, where ridiculous means so decadent, delicious, and divine that it almost renders the person eating it speechless. A little goes a long way with this one. Invite lots of guests... preferably guests you really, really like!
Provided by Ree Drummond : Food Network
Time 1h55m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F.
- Drizzle the mushrooms with olive oil, and then sprinkle them with salt and pepper. Roast in the oven until deep golden brown, 20 to 25 minutes. Set aside. Try not to eat them before the macaroni's done. Turn down the heat to 350 degrees F.
- Next, fry the thick slices of bacon until chewy, but not yet crisp. Chop up the bacon into bite-size bits. Set aside. Try not to eat them before the macaroni's done.
- In a large skillet over medium-low heat, saute the onions in 1 tablespoon of the butter, stirring occasionally, until golden brown, about 15 minutes. Set aside. Try not to... oh, never mind.
- Cook the macaroni until just undercooked. Set aside.
- To make the sauce, melt the remaining 4 tablespoons butter in a large pot over medium heat. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Then pour in the milk, whisking constantly. Cook the white sauce until thick and bubbly, 3 to 5 minutes. Next, add the half-and-half, 1 teaspoon salt and 1/2 teaspoon pepper.
- Spoon some of the hot white sauce into the beaten eggs to temper them, stirring with a fork to incorporate the mixture without cooking the eggs. Pour the tempered eggs into the white sauce, stirring constantly as you add them. Add the fontina, gruyere, Parmesan and goat cheeses. Stir until the cheese all melts. Add the cooked macaroni and stir to coat. Splash in a little milk or hot water if needed for thinning.
- Butter a 9- by 13-inch baking pan. Lay on half the onions, half the macaroni, half the mushrooms, half the gorgonzola and half the bacon. Repeat the layers, ending with the bacon. Bake until bubbly and hot, 20 to 25 minutes.
- This is the stuff that dreams - and love handles - are made of.
WISCONSIN FIVE-CHEESE BAKE
A savory twist on traditional macaroni and cheese made with multiple cheeses for layers of cheese flavor in every bite.
Provided by Kim B.
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 25m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, 6 to 8 minutes. Drain.
- In a large bowl, toss together the mozzarella cheese, Swiss cheese, Parmesan cheese and Provolone cheese. Remove about 1/2 cup for topping and set aside. In a separate bowl, stir together the ricotta cheese, sour cream and heavy cream. Season with parsley, Italian seasoning and garlic salt.
- Pour the ricotta cheese mixture and drained macaroni into the bowl with the cheeses and toss lightly. Do not mix too thoroughly, it's better left messy. Pour into the prepared baking dish. Sprinkle the reserved cheese over the top.
- Bake in the preheated oven until cheese is melted, about 10 minutes, then turn the oven to broil. Broil for about 5 minutes to brown the top.
Nutrition Facts : Calories 328.1 calories, Carbohydrate 30.8 g, Cholesterol 45.6 mg, Fat 15.4 g, Fiber 1.7 g, Protein 16 g, SaturatedFat 9.3 g, Sodium 359.3 mg, Sugar 0.9 g
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