GRUYèRE MAC AND CHEESE
This version of mac and cheese is inspired by the staff meals at Bistro d'à Côté, a restaurant where I interned in Paris. It's made with Gruyère cheese and béchamel sauce-and what I'm going for is a really creamy, cheesy interior and a crisp exterior.
Provided by Anita Lo
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the béchamel: Heat the milk, onion, and bay leaf in a small saucepan over medium-low heat until steam wisps start to rise from the milk (this is scalding the milk, the stage just before boiling), then turn the heat to low. Meanwhile, bring water to a rapid boil in a large saucepan; salt the water. Add the macaroni, immediately stir with a wooden spoon to prevent sticking, and cook for 6 minutes, stirring occasionally.
- As the macaroni cooks, prepare the roux: Melt the butter in a medium saucepan over medium heat; then whisk in the flour and cook, stirring, to remove the raw flavor of the flour. Once the mixture is bubbling, turn the heat down to low as it continues to cook, about 5 minutes. Add a pinch of cayenne. Slowly add the scalded milk, whisking vigorously after each addition until sauce is smooth. (Discard the onion and bay leaf.) The sauce will thicken as it heats, so be sure to whisk continuously to avoid burning. When all the milk is incorporated, bring to a simmer again before taking the saucepan off the heat. Drain the cooked pasta thoroughly.
- Whisk the cream into the béchamel and season with salt and pepper. Place the macaroni in a large bowl and add 2 cups of the Gruyère. Pour the béchamel on top and stir well to combine. Season to taste with salt.
- Assemble and bake the macaroni: Preheat oven to 400 degrees F. Pour macaroni into a buttered baking dish and top with the remaining Gruyère, then sprinkle on the panko and Parmesan. Bake until the top is lightly browned and cheese is bubbly, 20-30 minutes.
- Remove macaroni from the oven and set aside. Chop chives and parsley and garnish before serving.
MACARONI AND CHEESE
When it comes to comfort food, nothing tops mac 'n' cheese, especially Martha's easy-to-make version.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Serves 12
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
- In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
- While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
- Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
- Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
- Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.
ULTIMATE MACARONI AND CHEESE
Provided by Food Network
Number Of Ingredients 12
Steps:
- In a saucepan over low heat, add oil then the onions sweat until translucent. (no color) Add the butter. When butter is melted, stir in the flour, stir until smooth. Meanwhile, in a separate bowl, heat the milk and wine until it boils. Remove from the heat, stir in the paprika, cheese, season to taste with nutmeg, white pepper, and salt. Mix in your cooked macaroni and serve immediately. Note: If you like to turn this dish into a casserole, preheat the oven to 350 degrees, place the macaroni and cheese into a casserole dish, sprinkle 3 tablespoons grated Parmesan cheese on top, then sprinkle 1 tablespoon dried bread crumbs on top of the cheese. Cook for approximately 4 minutes or until lightly brown.
FONTINA-GRUYERE-WHITE CHEDDAR MAC AND CHEESE
Make and share this Fontina-Gruyere-White Cheddar Mac and Cheese recipe from Food.com.
Provided by hauckster
Categories Cheese
Time 45m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- 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°F 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 cheeses 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.
- Bake for about 25 minutes, or until lightly golden and bubbling.
Nutrition Facts : Calories 654, Fat 36, SaturatedFat 21.4, Cholesterol 107.1, Sodium 940.8, Carbohydrate 50.8, Fiber 2.1, Sugar 2.5, Protein 31.4
GRUYèRE MACARONI AND CHEESE
This dish features all the creamy comfort of traditional home-style mac and cheese, updated with nutty and flavorful Gruyère cheese. This quick fix favorite comes together on the stovetop in 30 minutes.
Provided by By Angie McGowan
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Cook and drain macaroni as directed on package.
- In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and garlic. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
- Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and rosemary. Stir with whisk until smooth. Stir in drained macaroni.
- Serve with additional rosemary if desired.
Nutrition Facts : ServingSize 1 Serving
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