ITALIAN THREE-CHEESE MACARONI
My husband is a self-proclaimed mac-and-cheese connoisseur and says that this is his favorite version. The Italian seasoning and tomatoes really complement the pasta and cheeses. -Adriane Mummert, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings (1 cup each).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 402 calories, Fat 23g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 763mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 2g fiber), Protein 17g protein.
ITALIAN MAC-N-CHEESE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings, plus leftovers
Number Of Ingredients 14
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.
MACARONI AND CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
- Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.
HOME-STYLE MACARONI AND CHEESE
A Cheddar and cream cheese sauce with a touch of Dijon is mixed with macaroni pasta, topped with bread crumbs, and baked.
Provided by Janet
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 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 to 10 minutes. Drain.
- Melt 1/4 cup butter in a 3-quart saucepan over medium heat. Stir flour into melted butter and cook until smooth and bubbling, about 1 minute. Mix milk, cream cheese, jalapeno peppers, Dijon mustard, black pepper, and salt into flour-butter mixture; cook, stirring occasionally, until sauce is thickened, about 5 minutes. Mix macaroni and Cheddar cheese into sauce; pour into a 2-quart casserole dish.
- Mix bread crumbs, 2 tablespoons butter, and parsley together in a bowl; spread over macaroni and cheese.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 634.4 calories, Carbohydrate 46.3 g, Cholesterol 117.6 mg, Fat 40.1 g, Fiber 2.1 g, Protein 22.2 g, SaturatedFat 24.8 g, Sodium 719.4 mg, Sugar 6.2 g
HOME STYLE MACARONI AND CHEESE
Cheesy Cheddar and cream cheese sauce with a touch of Dijon over Macaroni pasta and topped with bread crumbs.
Provided by VPATTISON
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce is thickened. Add cooked macaroni and Cheddar cheese.
- Pour into 2 quart casserole dish. In small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.
Nutrition Facts : Calories 641.5 calories, Carbohydrate 47 g, Cholesterol 117.6 mg, Fat 40.4 g, Fiber 2.5 g, Protein 22.6 g, SaturatedFat 24.8 g, Sodium 828.4 mg, Sugar 5.7 g
ITALIAN HOMESTYLE MACARONI AND CHEESE
This is an easy recipe that my great-Aunt Damiana (Nellie)used to make for me when I was a little kid. I found out that her mother used to make it for her family when SHE was a kid! So, this recipe is over 100 years old! The secret to this recipe is mixing the butter and cheese into the macaroni while it is still hot, thus some-what melting the cheese on contact with the macaroni. Also, it is the Fontinella cheese that gives this recipe it's unique taste.
Provided by sloofy
Categories Cheese
Time 15m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Add salt to 3 quarts of water and bring to a boil.
- Once the water comes to a boil, add the elbow macaroni, stirring occasionally.
- Cook macaroni for about 6-8 minutes, or until desired tenderness. (I prefer al dente').
- While macaroni is cooking, using a cheese grater, finely grate 2 cups of Fontinella cheese.
- Pour finished macaroni into a strainer, and strain out all the water.
- Place butter in the bottom of a medium mixing bowl, and pour macaroni on top of it. Mix until all the macaroni is coated with butter.
- Finally, gradually mix in the grated Fontinella cheese, mixing together with a fork, until all the macaroni is covered with the now-melted cheese.
- Enjoy!
Nutrition Facts : Calories 310.6, Fat 6.8, SaturatedFat 3.8, Cholesterol 15.3, Sodium 819.6, Carbohydrate 52.3, Fiber 2.2, Sugar 1.2, Protein 9.2
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