Mac And Cheese For Grown Ups Recipes

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.

Steps:

• Preheat the oven to 400 degrees F.
• Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
• 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 the butter in a medium 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 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.
• Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Steps:

• Preheat oven to 375.
• Butter 3-4 quart square baking dish.
• In 4 quart saucepan over medium heat, melt 6 tablespoons of butter.
• Stir in flour, cook, stirring, 1 minuted. Add bay leaf.
• Slowly whisk in milk until smooth.
• Simmer, whisking occasionally, 14-16 minutes.
• Discard bay leaf.
• Whisk in creme fraiche and 1 1/2 teaspoon fleur de sel; bring to simmer.
• Off heat, stir in 1 1/2 cups each mozzarella and cheedar.
• Season with Fleur de sel and white pepper.
• In large bowl, combine pasta and cheese sauce.
• Stir in 2 cups mozzarella.
• Transfer to prepared casserole dish.
• Sprinkle with remaining 1/2 cup mozzarella and cheddar, then with bread crumbs.
• Bake 30 minutes.
• Let stand 10 minutes before serving.

Steps:

• Heat oven to 350°F.
• Put a large pot of well salted water on to boil.
• Heat the milk in a small saucepan over medium low heat to just below a simmer. Remove from heat and cover to keep hot.
• Melt the butter in a medium saucepan over medium low heat.
• add the onion and bay leaf. Cook, stirring occasionally, until the onion starts to soften, about 5 minutes.
• Add the flour and cook, stirring, for 2 minutes.
• Gradually whisk in the hot milk, bring to a simmer, and cook for 10 minutes, whisking frequently, until thickened and smooth.
• Season with 1 tsp salt, the nutmeg, tabasco and pepper to taste.
• Remove and discard the bay leaf. Stir in the gruyere and blue cheese.
• Cook the pasta in the boiling water to al dente, following the package directions. Drain well and return to the pot.
• Toss the lemon zest and half of the Monterey Jack cheese into the pasta while it's still hot; add the cheese sauce and quickly toss to combine.
• Stir in the parsley and thyme and transfer half of the pasta to a large 3 qt shallow cassserole or lasagna pan.
• Sprinkle with the remaining Monterey Jack cheese and half of the Parmigiano; top with the remaining pasta.
• Sprinkle with the remaining Parmigiano and the breadcrumbs.
• Bake until bubbling and golden, 50 to 60 minutes.
• Let rest for 5 to 10 minutes before serving.

Steps:

• Preheat oven to 450 degrees F and butter a 9 by 13-inch glass baking dish.
• Bring a large pot of water to a boil and add a pinch of salt. Cook macaroni according to package directions. Drain.
• In a large dutch oven or heavy pot, saute the bacon until crisp. Remove bacon with slotted spoon and reserve. Saute the onion in the bacon drippings until soft. Add the 5 tablespoons of butter to the onion mixture and melt the butter stirring with a wooden spoon.
• Using a wire whisk, add the flour, and stir constantly until well mixed, making a roux. Whisk in the mustard. Gradually add the milk and cream whisking constantly.
• Add the thyme, bay leaf, and salt. Let come to a simmer and stir frequently for 15 mins.
• Strain the hot milk mixture into a metal bowl and discard the solids. Working quickly mix in 1 cup fontina, 1/2 cup gruyere, 1 cup white cheddar, 1/2 cup parmesan, the reserved bacon, and parsley. Continue stirring until all cheese is melted.
• Add the cooked noodles to the cheese mixture to coat. Add the noodle mixture to the prepared baking dish. Mix the remaining cheese and bread crumbs together and sprinkle on top of the noodles. Bake for about 15 to 20 minutes or until bubbling and golden brown. Remove from oven when done and rest for 5 minutes.