Macaroni With Mimolette And Comte Cheese Recipes

Steps:

• Pre-heat oven to 350°F.
• Grease a baking dish with 1-tablespoon butter and set aside.
• Bring a large pot of salted water to a full boil. Add pasta and cook until al dente. Drain pasta and toss with olive oil.
• In a large saucepan melt remaining butter. Whisk in flour and cook roux for 2-3 minutes. Whisk in heavy cream and stir until sauce thickens. Add bay leaf.
• Add Dijon mustard, Piment D' Espelette, nutmeg, sea salt, white pepper and stir until combined.
• Fold in Mimolette and Comte' cheese and stir until sauce has thickened.
• Fold in crème fraiche and fresh herbs.
• Remove from heat and discard bay leaf.
• Season with fine sea salt and white pepper to taste.
• Combine macaroni and cheese sauce into prepared baking dish.
• Scatter seasoned bread crumbs over top.
• Place baking dish on a sheet pan. Bake in pre-heated oven at 350 F for 30-minutes.

Steps:

• Peel potatoes and cut them into 2 or 4 pieces depending on their size (bigger pieces will need more time to be done).
• Boil potatoes into salted water for 30 minutes (they'll be easier to mash if overcooked). Drain water and let them chill.
• Meanwhile, take duck legs off their fat and separate meat from bones and skin.
• Rinse and dry parsley. Chop it.
• Heat a pan over medium-low heat, fry duck meat with a little bit of duck fat from the can. Add parsley and leave for 10 minutes stirring often.
• Mash potatoes (you can use a a food mill or potato ricer, if you don't have any use a potato masher or heavy fork.) Pour mashed potatoes into a pan heated over low heat. Add butter, cream, nutmeg, salt and pepper. Stir well.
• You can use either an ovenproof dish or individual round pastry cutters. Whatever you're using grease it with a little bit of butter and add a layer of duck topped with a layer of mashed potatoes.
• Grate Comté cheese and sprinkle on top of duck parmentier.
• Heat oven on grill position and bake for 10 minutes or until cheese has a golden color.
• Serve right away with a salad. (If you used individual round pastry cutters, separate melted cheese with a knife and carefully take cutter out.).

Steps:

• Preheat oven to 400 degrees F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well.
• Melt butter in same saucepan on medium heat. Sprinkle with flour and seasonings. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth. Remove from heat. Add macaroni; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and paprika; sprinkle evenly over top.
• Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Cook macaroni (1/2 pound= 2 cups dry) until just al dente.
• You can use elbows for a traditional look, but try scoobi-doo-- it works well in this recipe.
• Drain pasta well.
• While the mac is boiling, melt the 1/4-cup butter in a large pot.
• Whisk in the flour.
• Over med heat, whisk until smooth and bubbly (only about a minute).
• Stir in milk, cream cheese, salt, pepper& mustard.
• Keep cooking and stirring until sauce is thickened-- about three or four minutes.
• Cut the block of cheddar into half-inch cubes.
• Add drained macaroni and cubed cheddar& combine well.
• Pour into a casserole sprayed with Pam.
• In a small bowl, combine the remaining ingredients and sprinkle over top.
• Dust with paprika if desired.
• Bake for 15-20 minutes, or until top is golden brown and casserole is heated through.