MACARONI AND CHEESE FOR GROWN-UPS
This is a great side dish or main course. I say for grown-ups, but anyone can enjoy it. Use your choice of cheeses, I like Smoked Gouda, Swiss, Chedder and Munster. Thanks to Alton Brown for the idea of Panko on top as a crust. I don't remember where I got this but I think it was my Nana.
Provided by Lauren4372
Categories Pasta Shells
Time 35m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees.
- Put the water, 1/2 teaspoon of salt and oil in a large heavy saucepan over high heat to boil. Add the pasta and cook stiring occasionally until tender, about 8 minutes.
- In a small heavy saucepan melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook stirring constantly for 2 minutes.
- Slowly add the milk, whisking constantly.
- Add the remaining salt and pepper and continue whisking until the sauce is smooth and thick enough to coat the whisk; about 8 minutes.
- Remove the sauce from the heat and stir in the cheese(s). Continue stiring until smooth and melted.
- In the microwave melt the remaining butter and mix with Panko. Add the parsley. Set aside.
- Lightly butter a 1.5 quart casserole or 4- 15 oz. rammikins.
- Combine chesse sauce and macaroni in casserole mixing well.
- Top with Panko and bake in 375 degree oven for 20 minutes or until brown on top.
- Remove and enjoy.
Nutrition Facts : Calories 849.2, Fat 32, SaturatedFat 18.7, Cholesterol 79.2, Sodium 1073.2, Carbohydrate 110.8, Fiber 4.6, Sugar 11.9, Protein 28.2
ELEGANT MACARONI & CHEESE (FOR GROWNUPS)
I love mac and cheese but wanted to dress up my old comfort food stand-by for company. After a few tries, this is what I came up with. Simple comfort food meets elegance and sophistication. Hope you enjoy it as much as me and my guests.
Provided by Norelllaura1
Categories One Dish Meal
Time 45m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cook bow ties in a large pot until al dente, drain, rinse return to pot and put to side.
- In a med. sauce pan melt 2 Tbs. butter and saute garlic and onion until soft and fragrant. Add remaining 2 Tbsp butter and cornstarch, stirring to form a roux.
- Add milk and Dijon and cook on med. high heat, stirring constantly until slightly thickened. Add cheeses one at a time, stirring until melted completely before adding the next one. Finally add 1/2 the Pecarino and stir.
- Reduce heat to low and fold in crabmeat, stirring until well coated and warmed through.
- Pour cheese and crab mixture over bow ties in the pot and gently mix until well covered.
- Ladle bow ties into a 9x13 casserole dish and sprinkle top with bread crumbs and remaining Pecarino cheese and chives.
- Place in oven at 350°F and bake until bubbly and golden.
Nutrition Facts : Calories 923.9, Fat 50.3, SaturatedFat 29.6, Cholesterol 236.3, Sodium 869, Carbohydrate 65.2, Fiber 3, Sugar 2.7, Protein 52
GROWN UP MACARONI AND CHEESE
This is a fantastic mac and cheese recipe, with grown up flavors...you've got to give it a try. I made it last year for a dinner party, and after a year of people asking for the recipe (It really is that good!) I decided to just put it on Zaar. The recipe comes from the Fall 2007 edition of The Best of Fine Cooking magazine. This serves 8 people as a main course.
Provided by Chef Johnny Ringo
Categories Cheese
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 17
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.
MAC-N-CHEESE FOR GROWN-UPS
This was sent to me in a William Sonoma magazine and it's a nice variation on an old classic that tends to be a more grown up taste (IMHO) It calls for cavatappi pasta (a fancier elbow looking pasta) but I couldn't find it so just used elbow. Has more steps than most mac-n-cheese I've made but I feel it's worth it and hope you do too.
Provided by Bonnie G 2
Categories Macaroni And Cheese
Time 1h
Yield 1 Pan, 8-10 serving(s)
Number Of Ingredients 11
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.
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 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.
MACARONI AND CHEESE FOR GROWNUPS
This is a sophisticated version for those who appreciate the cheesy goodness without the processed powdered cheese flavor. You can use macaroni or another small pasta like shells or spirals.
Provided by Tinalovespasta
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Melt the butter in a heavy skillet.
- Add the onion and saute on medium heat until softened and mostly cooked-about 10 minutes.
- Add the garlic and cook for one more minute-be careful not to brown the garlic.
- Whisk the flour in.
- Cook while stirring for three minutes.
- Uncooked flour tastes bad!
- Whisk in the milk.
- Continue to stir until the mixture barely begins to boil.
- It should be a little bubbly and beginning to thicken.
- Add the vinegar while whisking-if the milk is hot it won't curdle and the vinegar brightens up the sauce.
- Add salt and pepper to taste.
- If you don't want black flecks use white pepper instead.
- Add a dash of Tobasco.
- Taste then add more if you like.
- Stir in the pepperoncinis or jalapenos.
- You need to experiment-make this a few times and decide exactly how much of which pepper you like.
- Stir in your favorite cheeses.
- I like to combine sharp cheddar with a little crumbled bleu.
- Swiss is good for flavor but not texture so blend with something creamy like Fontina.
- Monterey Jack is very creamy but without a lot of flavor so add something sharp and flavorful.
- Pour the macaroni into a large baking pan.
- Pour the sauce over and gently mix.
- Sprinkle the parmesan and bread crumbs on top.
- Bake at 350 degrees until browned on top-about 25 minutes or so.
- Let sit for 10 minutes then serve.
- You may never even consider boxed mac-n-cheese again.
Nutrition Facts : Calories 780.7, Fat 35, SaturatedFat 20.9, Cholesterol 90.6, Sodium 2129.4, Carbohydrate 78.5, Fiber 3.7, Sugar 9.8, Protein 37.4
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