MACARONI AND CHEESE FOR ADULTS
This recipe is from: Executive Chef Bill Sauer - Delicias Restaurant, Rancho Santa Fe, Ca This is a very rich (6 cheese) macaroni and cheese recipe geared more for an adult taste with peas, prosciutto ham, and a sprinkling of black truffles. This is NOT a low fat dish, but it is truly a heavenly indulgence.
Provided by Dee514
Categories Ham
Time 50m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, make a roux out of the butter and flour by melting the butter and adding the flour, mixing until smooth. Cook over low heat for about 3 minutes while mixing continuously.
- Slowly add the milk and then cream. Bring to a boil and simmer for about 10 minutes or until mixture is nice and thick.
- Turn off the heat and whisk in the cheeses and sour cream in the following order: mozzarella, fontina, St. Andre, smoked Gouda, Parmesan, goat cheese, sour cream.
- In a large, separate sauce pan, saute the prosciutto until browned.
- Add the peas.
- Add the cheese sauce and cooked, drained macaroni, tossing to mix well.
- Plate, and garnish with the truffles.
- Serve warm.
GROWN UP MAC AND CHEESE
For a cozy dinner for two, try Ina Garten's Grown-Up Mac and Cheese, which features cheddar, Roquefort and GruyÂre, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h10m
Yield 2 servings
Number Of Ingredients 14
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.
MACARONI AND CHEESE
When it comes to comfort food, nothing tops mac 'n' cheese, especially Martha's easy-to-make version.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Serves 12
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
- In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
- While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
- Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
- Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
- Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.
MACARONI AND CHEESE FOR ADULTS
I often make this ahead and refrigerate, then bake just before serving. Add 15 to 20 minutes to cooking time. Panko (Japanese style) or seasoned Italian bread crumbs can be substituted for bread crumbs. Leftover ham works well in place of the bacon. This is great comfort food and good enough to share with companySource: Unknown
Provided by Lynnda Cloutier
Categories Pasta
Number Of Ingredients 12
Steps:
- 1. Chop bacon and cook til crisp; drain, reserving 1 Tbsp. drippings. Cook garlic in drippings about 1 minute; set bacon and garlic aside. Whisk cream, half and half, egg and nutmeg in heavy pan to blend. Add 1 1/2 cups cheddar cheese, 1 1/2 cups Fontina cheese and all of the Parmesan cheese. Stir over medium heat til cheeses are melted.
- 2. Pour sauce over cooked pasta, stirring to coat. Stir in bacon and garlic. Season to taste with salt and pepper. Pour into buttered casserole dish or 9 x 13 inch pan. Sprinkle with remaining cheeses. Melt butter and toss with breadcrumbs. Sprinkle crumbs over pasta. Bake in preheated 425 oven til sauce bubbles and crumbs are browned, about 30 minutes.
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- In a pot, bring water to boil and add shells. Cook according to package instructions. Once pasta is cooked, drain water and set aside.
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