Macaroni With Asiago Recipes

Steps:

• Preheat the oven to 350 degrees. Butter six individual gratin dishes.
• Boil the pasta until al dente. Drain and cool.
• In a medium saucepan over moderately low heat, melt 6 Tab of the butter. Add the flour and cook, stirring, 3 minutes. Whisk in the milk and raise the heat to high. When the milk begins to boil, reduce the heat to medium and cook, whisking occasionally, until thickened. Be careful that the milk doesn't burn. Add the mustard, cayenne, Tabasco, and Worcestershire and season with salt and pepper.
• In a large bowl, toss together the pasta, sauce, Asiago, Cheddar, 1 cup of the parmigiano-reggiano, the parsley, and chives. Spoon into the buttered gratin dishes. Mix together the bread crumbs and the remaining parmigiano-reggiano and sprinkle over the pasta. Dot lightly with the remaining butter and bake on the middle shelf until the crumbs are lightly browned and the sauce is bubbling, 25 to 30 minutes.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.
• In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir till the cream thickens, then remove from heat and set aside.
• Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add remaining 1/4 cup cream and parsley flakes. Heat through.
• To serve, place pasta in a large mixing or serving bowl. Add the mushroom mixture and pour in cream sauce. Toss well, and serve.

Steps:

• Heat oven to 350 degrees F.
• Heat a large pot os salted wter to a boil over high heat.
• Cook pasta until al dente, 10-12 minutes.
• Drain; cool.
• Place in a large bowl.
• Melt 5 T of the butter in a medium saucepan over medium low heat.
• Add flour; cook, stirring, 3 minutes.
• Whisk in milk; raise heat to high.
• Heat to a boil, reduce heat to medium.
• Cook, stirring occasionally, until thickened, 6 minutes.
• Add Worcestershire sauce, mustard, salt red pepper and hot pepper sauce.
• Pour sauce over pasta;mix.
• Add Asiago, 4 ounces of th Parmesan cheese, cheddar, parsley and chives; toss to mix.
• Pour into a buttered 2 1/2 quart baking dish.
• Mix bread crumbs with remaining Parmesan cheese in small bowl.
• Melt remaining 2 T butter in small saucepan; pour over bread crumbs.
• Toss to mix; sprinkle over pasta.
• Bake until crumbs are lightly browned and sauce is bubbling, 40-50 minutes.