Best Austin Mac N Cheese Rachael Ray Recipes

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AUSTIN MAC N CHEESE (RACHAEL RAY)



Austin Mac N Cheese (Rachael Ray) image

This is a fantastic blend of southwest flavors and oozy cheeses. Very good. I would also add 4-6 oz. of cooked chorizo or other hot sausage to make this a one dish meal. To make it more colorful, add chopped red pepper or green onions after you take it from the oven. Rachael Ray is always joking about how she burns stuff in the broiler. The first time I made this, I set it on fire. No joke! The entire top of the macaroni had flames coming off it--I had to hit it with the back of a spoon to stop it. Just make sure you leave it under the broiler for seconds, not minutes!

Provided by pamela t.

Categories     One Dish Meal

Time 22m

Yield 12 serving(s)

Number Of Ingredients 17

1 lb macaroni
1 lb tomatillo
1 onion
2 garlic cloves
2 jalapenos
2 cups milk
2 teaspoons honey
1 teaspoon cumin
1 lime
1/2 cup fresh cilantro
3 tablespoons butter
1 cup vegetable broth
1 cup swiss cheese
1 cup monterey jack cheese
2 cups tortilla chips
1 cup monterey jack pepper cheese
1 cup sour cream (optional)

Steps:

  • Husk and rinse tomatillos, cut in half. Put in food processor and pulse until chopped.
  • Peel onion, halve and add to food processor, chop.
  • Clean and seed jalapenos and add to food processor, chop.
  • Add this mixture to a medium saucepan, add cumin and garlic.
  • Season with salt. Simmer mixture over low heat for 10 minutes.
  • Add the juice of one lime.
  • Add finely chopped cilantro.
  • Cook macaroni to al dente. Drain, return to hot pot.
  • In another saucepan, melt butter.
  • Over medium heat, whisk in flour for one minute.
  • Whisk in milk and broth. Season with salt and pepper.
  • Bring to a simmer and cook until thickened.
  • Add swiss and monterrey jack cheeses. Stir until melted.
  • Preheat the broiler.
  • Add the cheese sauce to the pasta and toss to coat.
  • In a 9 x 13 baking dish, add half the pasta.
  • Add the green tomatillo mixture.
  • Top with the other half of pasta.
  • Sprinkle with crushed tostada chips and pepperjack cheese.
  • Broil until browned --keep a very close eye on this.
  • Serve with sour cream if desired.
  • Garnish with chopped red pepper or green onions.

Nutrition Facts : Calories 320.3, Fat 13.6, SaturatedFat 8.1, Cholesterol 38.4, Sodium 162, Carbohydrate 36, Fiber 2.3, Sugar 3.9, Protein 13.9

ITALIAN MAC-N-CHEESE



Italian Mac-n-Cheese image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings, plus leftovers

Number Of Ingredients 14

1 pound ziti rigate, penne rigate or cavatappi (ribbed, hollow corkscrews)
1 pound Italian bulk sweet sausage
2 tablespoons extra-virgin olive oil
1 tablespoon butter
3 or 4 cloves garlic, chopped
12 crimini mushrooms, sliced
Salt and pepper
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup heavy cream
1 (10-ounce) sack, 2 1/2 cups, shredded Italian 4 cheese blend, available on dairy aisle
1 can diced tomatoes, drained well
1 teaspoon hot sauce (recommended: Tabasco), optional
1/2 cup Parmesan, a couple of handfuls

Steps:

  • Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.
  • In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden.
  • Preheat broiler to high.
  • To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.
  • Combine cheese sauce with sausage and pasta, transfer to flameproof baking dish, casserole or flameproof serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.

BLT CREAMY MAC 'N' CHEESE (RACHAEL RAY)



BLT Creamy Mac 'n' Cheese (Rachael Ray) image

A 30 minute meal from Rachael Ray. A Mac N Cheese for grown-ups. YUM. One of the reviewers on her website said that next time they may add a can of drained diced tomatoes to the top instead of the cherry tomatoes. . .just a thought!

Provided by januarybride

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

salt
1 lb ziti pasta (may sub penne)
extra virgin olive oil, for drizzling (EVOO)
6 slices bacon, chopped
2 leeks, trimmed halved lengthwise and sliced crosswise
2 large garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
3 tablespoons tomato paste
two 3-ounce bricks cream cheese, cut into pieces
1 1/2 cups shredded asiago cheese (may sub parmigiano-reggiano)
1/2 pint cherry tomatoes, quartered
2 cups baby arugula
1 cup basil leaves, torn
1/2 lemon, juice of
drizzle extra virgin olive oil

Steps:

  • Preheat the oven to 500°. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water.
  • While the pasta is working, in a large skillet, heat a drizzle of EVOO over medium-high heat. Add the bacon and cook until crisp at the edges, 3 to 5 minutes. Add the leeks and cook until softened, 3 minutes. Add the garlic and crushed red pepper and cook, stirring, for 1 minute. Stir in the tomato paste for 1 minute. Stir in the cream cheese until melted. Stir in half of the shredded cheese, then the reserved pasta cooking water.
  • Add the pasta to the sauce and toss. Pile into a casserole and top with the tomatoes and remaining shredded cheese. Bake until browned on top, 7 to 8 minutes.
  • In a large bowl, toss the arugula and basil with the lemon juice and a drizzle of EVOO. Serve on top of the pasta.

Nutrition Facts : Calories 423.5, Fat 11.7, SaturatedFat 3.6, Cholesterol 15.4, Sodium 265.9, Carbohydrate 65.2, Fiber 4.3, Sugar 4.5, Protein 14.2

GRILLED CHICKEN AND BACON MAC 'N' CHEESE FROM RACHAEL RAY



Grilled Chicken and Bacon Mac 'n' Cheese from Rachael Ray image

Make and share this Grilled Chicken and Bacon Mac 'n' Cheese from Rachael Ray recipe from Food.com.

Provided by KsuKitty

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

6 slices bacon, good-quality smoky, such as applewood-smoked
salt and pepper
1 lb pasta, whole wheat short-cut
1/2 lb chicken breast, skinless, boneless lightly pounded
1 teaspoon extra-virgin olive oil, for drizzling
1/2 teaspoon paprika
4 tablespoons butter
1 large onion, quartered lengthwise and very thinly sliced
2 tablespoons flour
1/2 cup chicken stock or 1/2 cup cloudy apple cider
2 cups milk, whole
2 tablespoons thyme, fresh, chopped
nutmeg, to taste, freshly grated
1 1/2 cups white cheddar cheese, extra-sharp, shredded
1 cup gruyere, shredded
1 teaspoon parsley, Flat leaf or 1 teaspoon celery leaves, for garnish

Steps:

  • Preheat the oven to 375°. Arrange the bacon on a slotted broiler pan or on a rack placed over a baking sheet and bake until crisp, about 15 minutes. Chop and reserve. Switch on the broiler and position the rack in the center of the oven.
  • Bring a pot of water to a boil, salt it, add the pasta and cook 1 minute less than the instructions indicate, or until just shy of al dente. Drain and return to the pot.
  • While the pasta is working, heat a grill pan or cast-iron griddle over medium-high heat. Drizzle the chicken with EVOO to coat lightly, then season evenly with the paprika, salt and pepper. Grill the chicken for about 10 minutes, turning occasionally. Transfer to a cutting board and halve the pieces lengthwise, then thinly slice crosswise.
  • While the chicken cooks, melt the butter in a medium saucepan over medium heat. Add the onion and cook until light golden and very soft, 15 to 20 minutes. Sprinkle in the flour and stir for 1 minute. Whisk in the cider (or stock), then the milk. Bring to a boil and cook, whisking, until the sauce coats the back of a spoon, 3 to 4 minutes. Add the thyme and season with salt, pepper and nutmeg. Stir in the cheeses until melted.
  • Add the chicken, bacon and sauce to the pasta and transfer to a casserole. Broil until bubbling and browned, about 5 minutes. Garnish with the parsley (or celery greens).

Nutrition Facts : Calories 745.3, Fat 36.7, SaturatedFat 19.7, Cholesterol 116.4, Sodium 497.8, Carbohydrate 66.3, Fiber 3.1, Sugar 3.7, Protein 36.2

MACARONI AND CHEDDAR CHEESE



Macaroni and Cheddar Cheese image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 entree servings, 8 side servings

Number Of Ingredients 9

1 tablespoon vegetable or olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
3 tablespoons flour
1 1/2 cups whole or 2 percent milk
3 cups shredded white Cheddar cheese
1/2 teaspoon nutmeg, ground or freshly grated
1/4 teaspoon ground cayenne pepper, a couple pinches
Salt
1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it

Steps:

  • Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded Cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a flameproof baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the Cheddar cheese on top.

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