Italian Baked Macaroni And Cheese Recipes

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.

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.

Steps:

• Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.
• In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden.
• Preheat broiler to high.
• To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.
• Combine cheese sauce with sausage and pasta, transfer to flameproof baking dish, casserole or flameproof serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.

Steps:

• Pre-heat oven to 375.
• Mix first 4 ingredients with a pinch of salt and pepper in a bowl; set aside.
• Cook Pasta al dente, drain and rinse under cold water.
• Set pasta aside.
• Heat 4 Tablespoons of the butter, add onions and saute, stirring until onions are translucent.
• Add garlic, stir until garlic is fragrant.
• Add flour; lower heat and cook, stirring frequently.
• Add half and half a 1/2 cup at a time, stirring after each addition, until sauce thickens.
• Stir in the cheeses, saving 1 cup of the Fontina.
• Simmer until cheese is melted and sauce is creamy.
• Taste and adjust salt and pepper.
• Add Cayenne.
• Use cooking spray to coat casserole- you should need about a 3 qt size.
• Place pasta in casserole.
• Top with sauce, stir to distribute evenly.
• Place reserved fontina on top.
• Sprinkle bread crumbs.
• Dot with remaining butter.
• Bake 40 minutes, until top is brown and it's bubbly.

Steps:

• Preheat oven to 350 degrees.
• In a large pot, bring 3 quarts of water to a boil. Add the salt and macaroni. Cook pasta al dente. Drain and set aside.
• In a large saucepan, heat 3 tablespoons butter over low heat. Add onion and saute until soft. Add flour and cook for 3 minutes, stirring the whole time. Add the milk. Season with salt and black pepper. Cook over medium heat, stirring constantly, until the mixture begins to bubble. Simmer 2 minutes. Remove from heat and add nutmeg, cayenne, and 2 cups of the cheeses. Stir and add macaroni. Mix well.
• Pour the macaroni mixture into a baking dish about 8 by 8 inches in size and sprinkle with the remaining cheeses. Sprinkle with breadcrumbs and dot with the remaining butter. Bake in oven for 25 minutes or until top is browned.

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Drain macaroni., In a large bowl, combine the macaroni, sausage mixture, tomato sauce, mozzarella cheese, 1/4 cup Parmesan cheese, parsley, garlic, oregano, salt, basil and pepper. , Transfer to a greased 2-qt. baking dish. Sprinkle with remaining Parmesan cheese. Bake, uncovered at 350° for 20-25 minutes or until heated through.