MACARONI CHEESE - IRELAND STYLE
A recipe I found, while searching for Irish recipes, for the Culinary Quest Ireland Region. This is a recipe by Chef Kevin Dundon, he's the chef and proprietor of Ireland's four-star Dunbrody Country House Hotel & Restaurant, Cookery School and Spa; one of Ireland's top celebrity chefs; signature chef of Downtown Disney...
Provided by Lynn Dine
Categories Casseroles
Time 55m
Number Of Ingredients 9
Steps:
- 1. Cook the macaroni in a saucepan of boiling salted water as per pack instructions, strain and set aside. Preheat the oven to 180C/350F/Gas Mark 4.
- 2. In a separate large saucepan, melt the butter over a medium heat and add the flour(3 to 4 tablespoons, depending on how thick you like your sauce) to form a roux, stir using a wooden spoon and allow to cook for 4 - 5 minutes. Add a little of the cream and milk at a time, stirring continuously until you achieve a thickened, smooth sauce.
- 3. Remove the sauce from the hob and add in 200g/7 oz cheese and stir until the cheese is well combined. Stir in the macaroni and season with some salt and pepper. Transfer to a deep ovenproof dish.
- 4. Sprinkle over the remaining grated cheese and parmesan and place into a preheated oven for 8 - 10 minutes until golden and bubbling. Serve immediately.
IRISH MACARONI AND CHEESE
Can the world stand one more mac and cheese recipe? I think so, yes. Especially this one that is made with THREE cheeses, and the finest butter and cheese money can buy. Yes, it may be a costly dish but aren't you and your family worth it? At least now and then? Splurge a little! Recipe & photo:...
Provided by Ellen Bales
Categories Casseroles
Time 30m
Number Of Ingredients 12
Steps:
- 1. Cook pasta according to package directions; drain.
- 2. Melt 3 Tbsp. Kerrygold butter. Add flour and whisk over medium heat.
- 3. Pour in milk slowly. Whisk well until incorporated and smooth. It will be thick at first. Add cayenne pepper, white pepper and sea salt.
- 4. Gradually add cheddar, Blarney Castle and 1/2 of the Dubliner cheeses, whisking until incorporated.
- 5. Add drained pasta into cheese sauce. Pour into large casserole dish.
- 6. Mix together 1/2 the Dubliner Cheese, breadcrumbs, 3 Tbsp. melted butter and parsley. Top the pasta mixture with this mixture.
- 7. Bake in a preheated 350º oven for 15-20 minutes or until heated through.
- 8. NOTE: Kerrygold dairy products can generally be found at WalMart stores, and I believe I have seen them at Kroger also.
MACARONI AND CHEESE
Try Ree Drummond's creamy Macaroni and Cheese recipe from Food Network.
Provided by Ree Drummond : Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Cook the macaroni until still slightly firm. Drain and set aside.
- In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
- Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
- Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
- Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
- In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
- Use a fork to crumble the gorgonzola.
- Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.
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
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