UPSCALE MACARONI AND CHEESE
Categories Cheese Pasta Side Bake Vegetarian Lunch Blue Cheese Celery Bell Pepper Winter Potluck Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 12
Number Of Ingredients 12
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add bell peppers and celery and sauté until just beginning to soften, about 7 minutes. Remove from heat. Season with salt and pepper.
- Combine cream, half and half and blue cheese in heavy medium saucepan. Stir over low heat until cheese melts. Remove from heat. Add celery seeds. Season sauce with cayenne, salt and pepper. Beat yolks in medium bowl to blend. Gradually whisk in half of cheese sauce. Return mixture to saucepan and whisk to blend. Add celery leaves.
- Butter 13 3/4x10 1/2x2 3/4-inch (4-quart capacity) oval baking dish. Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to same pot. Add sauce and vegetables; stir to blend. Transfer to baking dish. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 1 hour before continuing.)
- Preheat oven to 400°F. Sprinkle Parmesan over surface of pasta. Bake until pasta is heated through, sauce is bubbling and top is beginning to brown, about 25 minutes.
FIVE CHEESE LUXURY MACARONI
the richest, most delicious macaroni and cheese you will ever taste. plus, the crunchy top doesn't hurt ;). talk about comfort food.
Provided by Jenine W.
Categories One Dish Meal
Time 55m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Start boiling macaroni pasta until al dente.
- Melt 3 tablespoons butter in a saucepan over medium heat. In a bowl combine breadcrumbs, Parmesan cheese and melted butter. Set aside.
- Melt remaining butter in a saucepan over medium heat, toss in onions and garlic to caramelize.
- Whisk in flour until slightly browned.
- Stir in heavy cream and cream cheese. Bring to a slight boil, careful not to scald. Once boiling, reduce heat to simmer and whisk in Dijon mustard, chili powder, salt and pepper.
- Add cheeses and melt. Combine with al dente elbow macaroni. Pour into a pre-greased 9x13-baking dish. Sprinkle breadcrumb mixture on top and a few small pats of butter. Bake for 25-30 minutes until brown on top and bubbling.
Nutrition Facts : Calories 918.1, Fat 64.3, SaturatedFat 39.5, Cholesterol 205.2, Sodium 1159.3, Carbohydrate 55.8, Fiber 2.8, Sugar 3.1, Protein 30.1
BEST EVER MACARONI CHEESE RECIPE
This perfect baked macaroni cheese recipe comes with a creamy cheese sauce, a hint of mustard and uses leftover French stick for its crunchy topping
Provided by Jennifer Joyce
Categories Dinner
Time 50m
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
- Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
- Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
- Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
- Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.
Nutrition Facts : Calories 860 calories, Fat 42 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 9 grams sugar, Protein 38 grams protein, Sodium 1.9 milligram of sodium
LUXURY MACARONI CHEESE
Make and share this Luxury Macaroni Cheese recipe from Food.com.
Provided by hectorthebat
Categories Healthy
Time 36m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place a large, non-stick frying pan over a high heat. Add the leeks, garlic, tomatoes, peas, chives and water, stir together, and cook for 6-8 minutes, until the water has been absorbed.
- Stir the cooked pasta into the tomato mixture, then transfer to a shallow, ovenproof dish.
- Preheat the oven to 220C/Gas 7. Mix all the topping ingredients in a bowl, season well, and pour over the pasta mixture. Place in the oven and cook for 15-20 minutes, or until lightly golden and bubbling. Allow to stand for 5 minutes before serving. Accompany with a crisp green salad.
Nutrition Facts : Calories 747.2, Fat 23, SaturatedFat 13, Cholesterol 155.3, Sodium 402.7, Carbohydrate 99.1, Fiber 7.9, Sugar 15.6, Protein 35.8
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- Cook the macaroni in a large saucepan of salted, boiling water according to the packet instructions.
- Meanwhile, in a separate saucepan, heat the butter until melted, then whisk in the flour until smooth and cook for 1-2 minutes, or until pale golden-brown.
- Whisk in the milk a little at a time, waiting until the mixture has thickened after each addition before adding any more and whisking continually. After all of the milk has been added to the mixture, you should have a smooth sauce with the consistency of double cream.
- Add all of the blue cheese, 100g/3½oz of the cheddar and all of the Caerphilly to the sauce and heat gently, stirring all the time, until it has melted.
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