MACARONI GRATIN
Homemade mac 'n' cheese always beats the stuff in a box and this version is easy enough to whip up at short notice.
Provided by Sackville
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 190 degrees C.
- In a large pot, bring 2 liters of water to a boil with a bit of salt and add the pasta.
- Cook for 8 minutes.
- Drain by lifting it out of the water and immediately coat with the olive oil.
- Meanwhile, take a broad oven proof dish-- wide enough to comfortably fit two layers of pasta.
- If it is too small the pasta will be too deep and only a small portion of it will be"au gratin".
- Rub the inside of the dish hard with the clove of garlic, cut in half.
- In a bowl, mix the pasta with the cream and cheese.
- Season with salt and pepper and pour into the ovenproof dish.
- Dot the surface with butter and put into the preheated oven for 10-15 minutes.
- When it is done you should have a wonderful golden gratin.
- If you want more colour, you can pop the gratin under the grill for a minute or so.
Nutrition Facts : Calories 502.1, Fat 33.2, SaturatedFat 16.9, Cholesterol 91.7, Sodium 90.9, Carbohydrate 39.1, Fiber 1.6, Sugar 1.4, Protein 12.1
MACARONI AU GRATIN
HERE'S an easy, tasty dish my family has always liked. Whenever we attend a potluck supper, I take this macaroni casserole...and come home with an empty dish and many requests for the recipe. -Jeannine Hopp, Menomonee Falls, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook macaroni according to package directions; drain. Place in a greased 2-qt. baking dish; set aside. , In a saucepan, melt butter over medium heat. Stir in flour until well blended. Gradually add milk; bring to a boil. Cook and stir for 2 minutes; reduce heat. Add cheese, onion, Worcestershire sauce, salt, pepper and mustard; stir until cheese melts. , Pour over macaroni and mix well. Sprinkle with bread crumbs. Bake, uncovered, at 375° for 30 minutes.
Nutrition Facts : Calories 389 calories, Fat 21g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 805mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 1g fiber), Protein 16g protein.
POTATO AND MACARONI GRATIN
Categories Cheese Dairy Pasta Potato Side Bake Casserole/Gratin Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Butter 8 x 8 x 2-inch baking dish. Cook potato in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer potato to large bowl. Add macaroni to same pot of boiling water; cook until just tender but still firm to bite. Drain macaroni. Add to bowl with potato.
- Meanwhile, melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add sliced onions and sauteé until tender and brown, stirring often, about 15 minutes.
- Add onions, cream, milk and cheese to potato mixture and mix well. Season to taste with salt and pepper. Transfer to prepared dish. Bake until heated through and cheese melts, about 20 minutes. Let cool 5 minutes; serve hot.
BALTHAZAR MACARONI GRATIN (AKA MACARONI AND CHEESE)
I am fussy about home baked mac and cheese and rarely want anything added to it beyond the basics but this one is delicious with its slightly smoky bacon which works beautifully with nutty gruyere cheese. I use pancetta because i have it on hand more often. From the Balthazar cookbook
Provided by MarraMamba
Categories One Dish Meal
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (200°C).
- Cook the macaroni according to the directions on the box. Drain, toss with the olive oil, and set aside in a large mixing bowl.
- Add the bacon to a small skillet and sauté over medium heat until brown but not crisp, about 10 minutes. Drain on paper towels and add to the cooked macaroni.
- In a medium saucepan, bring the milk just to a foamy boil, then reduce the heat to very low to keep warm.
- In another saucepan, melt the butter over medium heat. When the foam subsides, remove from the heat. Whisk in the flour and continue stirring until a smooth, pale roux has formed. Return the saucepan to medium heat and, while still whisking steadily, begin ladling the hot milk into the roux, 1 cup at a time, completely incorporating each cup before adding the next. After all the milk has been added, continue to whisk until the sauce thickens and bubbles gently, about 2 minutes. Add the Parmesan, 2 cups of the Gruyère, and the salt and pepper, and stir until the cheese has completely melted.
- Pour the sauce over the macaroni, mix thoroughly, and pour into a buttered 10 X 14-inch gratin dish. Bake in the oven for 12 minutes. Remove, sprinkle the remaining cup of Gruyère over tire top, and continue baking for an additional 10 minutes, until the top is golden and crunchy.
Nutrition Facts : Calories 488.7, Fat 37.2, SaturatedFat 18.9, Cholesterol 95.7, Sodium 947.9, Carbohydrate 14.1, Fiber 0.2, Sugar 8, Protein 24.2
MACARONI AU GRATIN
This 30-minute mac and cheese from chef Ashley Christensen is a bestseller at her Raleigh, NC restaurant, Poole's Diner. What makes it special: the three-cheese combo is brûléed under the broiler for a crust you must crack through to reach the creamy macaroni below.
Provided by Ashley Christensen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat broiler. In a medium saucepan over high heat, bring 2 quarts water and kosher salt to a boil. Add macaroni and return water to a boil; cook until barely al dente, about 5 minutes. Meanwhile, in a large bowl, stir the grated Grana Padano, Jarlsberg, and Cheddar cheeses to combine. Set aside. Taste a macaroni for doneness: it should be chewy yet firm. Strain macaroni in a colander and set aside.
- Add heavy cream and a pinch of sea salt to an oven-safe skillet; turn heat to medium-high and bring to a simmer. When cream is simmering, fold in the macaroni. Continue to simmer to reduce and thicken, about 1½-2 minutes. Stir in ¼ of the cheese mixture to combine with noodles. Turn off the heat and stir in another ¼ of the cheese. Place remaining cheese over the top in an even layer (do not stir).
- Set rack in the oven about 4 inches from the broiler. Place skillet under the broiler until cheese melts and caramelizes into a golden brown crust, 3-5 minutes (keeping an eye on it so it doesn't burn). Remove gratin from oven and let rest 5 minutes before serving.
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