Ziti Mac Cheese Recipes

Steps:

• Cook ziti according to package directions. Meanwhile, in a large nonstick skillet, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheeses until melted., Drain ziti; add to sauce and stir to coat. Transfer to a shallow 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes., In a small bowl, combine bread crumbs and butter; stir in cheeses. Sprinkle over ziti. Bake, uncovered, for 5-10 minutes or until heated through and topping is lightly browned.

Steps:

• Cut down the length of each sausage with a sharp knife. Remove and discard casings.
• Heat olive oil in a large saucepan set over high heat. Add sausages and onion. Cook, stirring occasionally and breaking up with a spatula, until the sausage begins to brown, and the onion turns translucent, 5 to 7 minutes. Add oregano, thyme, and rosemary and cook for 1 minute more. Pour in marinara sauce. Pour 1 cup water into each jar to rinse out remaining sauce; add to the saucepan. Stir together and bring sauce to a simmer.
• Reduce the heat to medium-low, and let simmer, stirring occasionally, for 1 hour. Taste for seasoning and adjust if needed. Turn off heat and reserve until needed. Before using, skim any excess fat that rises to the surface.
• While sauce simmers, bring a large pot of generously salted water to a boil. Add ziti and cook, stirring occasionally, for 1 or 2 minutes less than the directions on the package call for, about 8 minutes. Drain well and transfer into a large mixing bowl.
• Carefully add the meat sauce and stir until thoroughly combined. Let rest for 5 minutes.
• Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a large 9x15-inch or 9x13-inch casserole dish with a drizzle of olive oil.
• Use a slotted spoon to transfer half of the pasta and sauce mixture to the prepared dish, then use a spatula to even out into a uniform layer. Top with 1/2 of the ricotta cheese, 1/2 of the mozzarella cheese, and then 1/2 of the grated Pecorino Romano cheese, being sure to distribute evenly. Top with the rest of the pasta and sauce mixture and give the pan a little shake to settle the sauce. Repeat the cheese application.
• Bake in the center of the preheated oven until the cheese is melted and the casserole is piping hot, 30 to 35 minutes. Remove from the oven and let cool 10 to 15 minutes before serving. Top with parsley.

Steps:

• Melt butter over moderately-low heat, stir in flour and cook 3 minutes.
• Remove from heat and whisk in hot milk.
• Return pan to heat, bring to a boil, whisking, for 10 minutes.
• Remove from heat and stir in nutmeg, ¾ tsp of salt and ¼ tsp of pepper.
• In a small bowl, combine 1 cup of the Gruyere, ½ cup of the Fontina and ½ cup of the Parmesan; whisk cheese into the sauce, ½ cup at a time, until cheese is melted.
• Season to taste.
• Preheat oven to 390 degrees F.
• Boil ziti until al dente.
• Drain well and turn into a buttered 13 x 9 x 2 inch pyrex baking dish.
• Season with remaining ¼ tsp salt and ¼ tsp pepper.
• Pour sauce over and combine.
• Sprinkle remaining ½ cup Gruyere, ½ cup Parmesan, 1 ½ cups Fontina and all of the mozzarella.
• Bake for 20 minutes, or until pale golden-brown.

Steps:

• In a large nonstick skillet coated with cooking spray, cook the onion, green pepper and carrots until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Cook ziti according to package directions; drain. Stir in the vegetable mixture, ricotta cheese, provolone cheese and basil. , Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with mozzarella and Parmesan cheeses. Bake, uncovered, at 425° for 10-15 minutes or until heated through and cheese is melted.