BAKED THREE-CHEESE MACARONI
This legendary three-cheese mac and cheese is a must-have for big family events. My ultimate comfort food is a divine blend of cheddar, Gruyere and Parmesan cheeses. -Joan Sullivan, Gambrills, MD
Provided by Taste of Home
Categories Dinner Side Dishes
Time 50m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cook macaroni in a 6-qt. stockpot according to package directions for al dente. Drain; return to pot., In a large saucepan, melt 6 tablespoons butter over medium heat. Stir in flour until smooth; whisk in warmed milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened., Remove from heat; stir in Gruyere and cheddar cheeses, salt, pepper and nutmeg. Add to macaroni, tossing to coat., Transfer to a greased 13x9-in. baking dish. Toss bread crumbs with Parmesan cheese and melted butter; sprinkle over casserole. Bake, uncovered, 30-40 minutes or until bubbly and top is golden brown.
Nutrition Facts : Calories 487 calories, Fat 24g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 515mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein.
MINI MAC & CHEESE BITES
Young relatives were coming for a Christmas party, so I wanted something fun for them to eat. Instead, the adults devoured my mini mac and cheese. -Kate Mainiero, Elizaville, New York
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Cook macaroni according to package directions; drain., Meanwhile, sprinkle 1/4 cup bread crumbs into 36 greased mini-muffin cups. In a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in 1 cup cheddar cheese and Swiss cheese until melted., Remove from heat; stir in biscuit mix, eggs and 1/2 cup bread crumbs. Add macaroni; toss to coat. Spoon about 2 tablespoons macaroni mixture into prepared mini-muffin cups; sprinkle with remaining cheddar cheese and bread crumbs., Bake 8-10 minutes or until golden brown. Cool in pans 5 minutes before serving.
Nutrition Facts : Calories 91 calories, Fat 5g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 162mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
BAKED MACARONI WITH THREE CHEESES
This macaroni and cheese features a creamy sauce and crisp topping. A great macaroni and cheese requires perfect melding of the pasta and the cheese sauce. To get that, you'll need to ignore conventional wisdom about cooking pasta until just tender (al dente). To help the cheese sauce stick to the pasta, the macaroni is cooked until just beyond al dente, which makes it more absorbent and starchier. This recipe calls for a 3-quart casserole dish, but multiple smaller baking dishes could be used. I clipped this recipe from a newspaper.
Provided by CookingONTheSide
Categories Cheese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to broil.
- Use 1 T of butter to generously coat a 3-quart casserole dish.
- Bring 6 quarts of water to a boil in large stockpot.
- Add 2 T of salt, stir briefly, then add the pasta.
- Cook until tender and just past al dente, about 10-13 minutes, or slightly longer than package directions.
- Drain the pasta, then transfer it to a large bowl.
- Drizzle the olive oil over the pasta, then toss to coat; set aside.
- To make the sauce, in a small saucepan over low heat, bring the milk to a simmer.
- Remove the pan from the heat.
- In medium saucepan over medium heat, melt 1/2 cup of the remaining butter, using a whisk to swirl it to ensure the butter melts completely and does not turn brown.
- If the butter begins to brown, lower the heat.
- While whisking, sprinkle in the flour.
- Continue to whisk until the mixture just bubbles, about 2 minutes.
- Do not let the mixture brown.
- While whisking, slowly pour the milk in the saucepan.
- Continue whisking until there are no lumps.
- Bring the sauce to a boil, then reduce the heat to low and season with salt and pepper.
- Continue whisking until the sauce reaches the consistency of heavy cream and coats the back of a spoon, about 2 minutes.
- Remove the sauce from the heat.
- Whisk in 1 1/2 cups of the cheddar cheese, all of the Monterey Jack cheese and 1/2 cup of the Parmesan cheese.
- Whisk until the cheese is completely melted and the sauce is smooth.
- Pour the sauce over the pasta and gently toss to coat.
- Transfer the pasta and sauce, using a rubber spatula to scrape the bowl, to the prepared casserole dish.
- Set aside.
- In small microwave-safe bowl, melt the remaining 1 T of butter by microwaving on high for about 20 seconds.
- Add the breadcrumbs and remaining cheddar and parmesan cheeses; toss well.
- Spread the bread crumb mixture evenly over the pasta.
- Place the dish on the oven's middle rack and broil for 6-8 minutes, or until the edges are bubbly, and a crunchy crust forms on top.
- Cool briefly before serving.
THREE-CHEESE MINI MACARONI AND CHEESES
Make and share this Three-Cheese Mini Macaroni and Cheeses recipe from Food.com.
Provided by KathyP53
Categories Cheese
Time 45m
Yield 48 macs
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- In a large saucepan of boiling, salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off excess water.
- Brush four 12 cup, non-stick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.
- In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.
- Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top.
- Bake the mini macs in the upper and middle thirds of the oven for 10 minutes, until golden and sizzling. Let cool for 5 minutes. Using a small spoon, carefully loosen the mimi macs, transferring to a platter and serve.
- Can be prepared ahead up to baking. Refrigerate overnight, then bake as above.
ITALIAN MINI MEAT LOAVES WITH MAC AND THREE CHEESES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Put a large pot of water on to boil for pasta. Preheat oven to 425 degrees F.
- Place meat in a bowl. Make a well in meat. Fill well with egg, bread crumbs, 1/4 cup cheese, peppers, onions, garlic, tomato paste, salt and pepper. Mix meat and breading and form 4 individual oval meat loaves, 1-inch thick. Coat loaves with extra-virgin olive oil and arrange on a baking sheet. Roast 18 to 20 minutes.
- When the pasta water boils, salt water and add pasta. Cook until slightly undercooked ? pasta will continue to cook when combined with cheese sauce.
- Melt butter in a saucepan and add flour. Whisk in milk. Bring to a bubble. Thicken milk, 2 to 3 minutes. Add cheeses: Cheddar, asiago, 1/2 cup Parmesan and black pepper. Stir to melt cheeses. Drain pasta and combine with melted cheese sauce and transfer to a flameproof baking dish or casserole. Place bread crumbs in a bowl and add extra-virgin olive oil and herbs to bread crumbs. Top pasta with bread crumbs. Place under a broiler and brown bread crumbs. Serve cheese and pasta alongside meat loaf.
3-CHEESE MACARONI AND CHEESE
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F.
- In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside.
- In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.
- Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with breadcrumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown. Top with fresh parsley and serve.
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GOURMET MAC AND CHEESE - FOOD & WINE
From foodandwine.com
5/5 Author David Walzog
- In a large pot of boiling salted water, cook the macaroni until barely al dente, about 6 minutes. Drain; return to the pot.
- Heat the oil in a large saucepan. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the milk and bring to a simmer.
- Meanwhile, preheat the oven to 350°. Melt 6 tablespoons of the butter in another large saucepan. Add the flour and cook over moderate heat, stirring constantly, until lightly golden, about 5 minutes; remove from the heat.
- Gradually whisk the simmering milk into the flour and butter mixture until smooth. Bring the sauce to a simmer and cook over low heat, whisking, until thick and bubbling, about 7 minutes. Stir in the mustard, Worcestershire sauce, salt and pepper. Add the Cheddar, Gorgonzola and 3/4 cup of the Parmesan and cook over low heat, stirring, just until melted. Fold in the macaroni until coated with sauce. Spread the macaroni in a 3-quart baking dish.
MINI MACARONI AND CHEESE BITES - OLD HOUSE …
From oldhousetonewhome.net
5/5 (7)Total Time 25 minsCategory Side Dish
- Begin by melting the 6 tbsp. of butter and then mixing in the crushed Ritz and the 1/2 cup cheddar. Press about 1 tsp. of crumb mixture into the bottom of the mini muffin tin. Press down until firmly packed. Crust should come up a little on the sides.
- Prepare macaroni noodles. Cook in boiling water until a few minutes shy of al dente. When done, strain and then put into a large bowl. Add the herbed cheese, cheddar, sour cream, milk, eggs, cold butter, and salt and pepper. Mix thoroughly until cheese is starting to melt and no large clumps remain.
- Spoon about 1-2 tsp. of mixture into each well over the prepared crust. Bake for 12-14 minutes. Remove from oven and let sit at least 10 minutes. If you try to remove them before that, they will crumble as you take them out. After 10 minutes, run a knife around the edges and then gently remove each one. Serve warm. Enjoy!
THREE-CHEESE MINI MACS RECIPE - GRACE …
From foodandwine.com
4/5 Total Time 45 minsAuthor Grace Parisi
- Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.
- Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.
- In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.
- Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top.
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