CHEESE MAKER'S MAC AND CHEESE RECIPE BY TASTY
Here's what you need: unsalted butter, flour, milk, water, elbow macaroni, cream cheese, shredded sharp white cheddar cheese, shredded fontina cheese, shredded havarti cheese, smoked gouda cheese, cayenne pepper, salt, pepper, garlic, ritz cracker, fresh basil leaf
Provided by Tasty
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350˚F (180˚C).
- In a large pan, melt 4 tablespoons of butter over medium heat. Whisk in the flour, reducing heat to medium-low, cooking for 1 minute.
- Gradually whisk in the milk and water. Add the macaroni and cook over medium-high heat until boiling. Stir frequently for 8 to 10 minutes, until the pasta is al dente.
- Remove the pan from the heat and add the cream cheese, cheddar cheese, fontina, Gouda, and cayenne, and season with salt and pepper. Stir until fully combined.
- Transfer the mixture to a grease baking dish.
- In a medium skillet, melt the remaining 3 tablespoons of butter over medium-low heat. Add the garlic and cook for 30 seconds, stirring frequently.
- Add the crushed crackers and stir to combine. Toast the crumbs until browned, stirring for 3 to 5 minutes. Remove the pan from the heat.
- Sprinkle the toasted crumbs over the macaroni and cheese, and bake for 15 to 20 minutes.
- Remove from the oven and rest for 5 minutes.
- Serve with fresh basil
- Enjoy!
Nutrition Facts : Calories 957 calories, Carbohydrate 80 grams, Fat 53 grams, Fiber 2 grams, Protein 37 grams, Sugar 10 grams
MAC AND FOUR CHEESES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Cook the macaroni according to the package directions in lightly salted water, leaning toward the al dente side. Do not overcook!
- Put the cream, butter and garlic clove into a Dutch oven and heat on the stove over low heat. When the cream is hot, add the fontina, goat cheese, Parmesan and Romano.
- Drain the macaroni (reserving some of the cooking water if needed) and add it to the pot. Stir gently to combine, adding hot macaroni water as needed for consistency. Don't overmix; if there are little clumps of cheese here and there, it's fine! Taste and add about 1/2 teaspoon salt if needed. Add some pepper and minced parsley and stir. Serve immediately.
FONTINA AND MASCARPONE MAC N" CHEESE
Mac n" Cheese made different in that it uses Fontina and Marscarpone cheese. I have adapted this recipe which was loosley based on a recipe from Cooking Light. Since I always have Marscarpone floating around, it was a given that I would try this recipe. The soft fontina problem can be solved easily by placing the fontina in the freezer for a half hour. Fontina definately comes from the smelly cheese family . Some options: You can add more nutmeg and tabasco for more of a kick...add some parmesan cheese for part of the other cheese....adding some ham. I always seem to have whipping cream or half and half around...I would finish this up and top it with the 1% milk. (definately takes the recipe out of the "light" catagory!!) Marscarpone cheese too expensive? Try Recipe #66077. I always cook my pasta using Recipe #30358.
Provided by Abby Girl
Categories Cheese
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, cook the pasta until al dente. Drain.
- Preheat oven to 350°.
- Combine flour and and butter in a large saucepan over medium high heat. Cook the roux for 1 minute (carefully not to let it burn).
- Add milk, stirring with a whisk. Cook 10 minutes or until thick, stirring constantly with a whisk. Remove from heat; add cheeses, stirring until smooth. Stir in salt and black pepper. Add cooked pasta, stirring to coat. Spoon pasta mixture into a 13 x 9-inch baking dish coated with cooking spray.
- Tear bread into several pieces. Place bread in a food processor; process until fine crumbs measure 1 1/2 cups.
- Melt butter in a small skillet over medium heat. Add garlic; cook 30 seconds. Remove from heat. Stir in breadcrumbs until well combined. Sprinkle breadcrumb mixture evenly over pasta mixture.
- Bake at 350° for 25 minutes or until bubbly. Sprinkle with parsley.
- Note: This can be made up ahead of time and refrigerated. Bring to room temperature and bake until heated 30 - 40 minutes.
PANCETTA, GRUYERE, PARMESAN AND FONTINA MAC & CHEESE
Provided by Anne Burrell
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil and season generously with kosher salt. Add the shells and cook 2 minutes less than the package directions. You want the pasta to be al dente. Drain, then set aside.
- Preheat the oven to 400 degrees F.
- Add the olive oil and pancetta into a large heavy-bottomed pot and turn on the heat to low. Cook the pancetta to slowly render the fat, stirring occasionally, until the pancetta is crispy and most of the fat has rendered out, 10 to 12 minutes. Remove the pancetta with a slotted spoon onto a paper towel-lined plate and set aside. Reserve the pancetta fat. Add the onions and a pinch of salt and cook, stirring occasionally, until translucent, 5 minutes. Add the butter and stir to melt. Add the flour and whisk to create a roux with the pancetta fat and butter. Cook for 1 to 2 minutes to cook out the raw flour taste. Add in the milk, Dijon mustard and hot sauce and whisk until smooth. Bring to a boil, then reduce immediately to a gentle simmer and cook for 3 to 4 minutes until slightly thickened. Add the fontina cheese, Gruyere and 1 cup of the Parmesan. Stir to combine with a rubber spatula until the cheese is melted and the sauce is smooth. Add the cooked shells and crispy pancetta and stir to combine. If the mixture is too thick for your liking, you can add a little more milk. Season to taste with kosher salt.
- Transfer the mac and cheese into individual ramekins or a large baking dish. Top evenly with the panko and remaining 2 tablespoons Parmesan and place into the oven until the breadcrumbs are browned, about 5 minutes.
MACARONI AND FONTINA CHEESE (FROM THE DEAN AND DELUCA COOKBOOK)
Provided by Food Network
Time 55m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees.
- Heat the olive oil in a large nonstick skillet over moderate heat and stir in the onion. Cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 1 minute. Raise the heat slightly and add the bell peppers. Cook, stirring for 2 minutes. Add the zucchini and yellow squash and cook, stirring for 2 minutes. Season with salt and pepper and set aside.
- Cook the pasta in a large kettle of boiling salted water for 4 minutes. Drain the pasta and rinse it with cold water.
- Heat the butter in a medium-size heavy saucepan over moderate to moderately high heat until it becomes a medium nutty brown, being careful not to burn it. Stir in the flour, rosemary, sage and bay leaf. Cook, stirring constantly, for 2 minutes. Slowly add the milk and cook, stirring, for 4 to 5 minutes, or until sauce is very thick--the consistency of sour cream. Strain the sauce and season well with salt and pepper. Cool slightly.
- Return the pasta to the same large kettle and stir in the sauce. Add the vegetables and 1 cup grated fontina and blend completely. Place the mixture in a deep earthenware or glass baking dish (about 9 inches by 13 inches by 2 inches). Sprinkle with the remaining fontina. Bake for 20 minutes, until the pasta is brown and crunchy on top.
MACARONI AND FONTINA CHEESE
This is what you would call "Adult Macaroni and Cheese", although your kids will love it too. Great dish to bring to a Pot luck. From the Dean and Deluca cookbook
Provided by JoJoStar
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425.
- Heat the olive oil in a large non stick skillet over moderate heat and stir in the onion.
- Add the garlic and cook stirring for 1 minute.
- Raise the heat slightly and add the bell peppers.
- Cook stirring for 2 minutes.
- Add the zucchini and yellow squash and cook stirring for 2 minutes.
- Season with salt and pepper and set aside.
- Cook the pasta in a large pot of salted water for 4 minutes.
- Drain and rinse with cold water.
- Heat the butter in a medium saucepan over moderate heat until it becomes a medium nutty brown.
- Stir in the flour, rosemary, sage and bay leaf.
- Cook, stirring constantly for 2 minutes.
- Slowly add the milk and cook stirring 4-5 minutes or until the sauce is very thick.
- Strain the sauce and season with salt and pepper.
- Return the pasta to the same large pot and stir in the sauce.
- Add the vegetables and 1 cup of the grated fontina cheese and blend completely.
- Place the mixture in a deep glass baking dish.
- Sprinkle with the remaining fontina cheese.
- Bake for 20 minutes, until the pasta is brown and crusty on top.
Nutrition Facts : Calories 376.1, Fat 18.4, SaturatedFat 9.8, Cholesterol 49.9, Sodium 217.9, Carbohydrate 42.1, Fiber 6, Sugar 4.2, Protein 12.2
MACARONI AND FONTINA CHEESE
My husband loves Mac 'n Cheese, I don't. I found this recipe on the back of a box of elbows and adapted it to suit us both.
Provided by Sweetiebarbara
Categories Cheese
Time 1h
Yield 1 Casserole Mac 'n Cheese, 8 serving(s)
Number Of Ingredients 8
Steps:
- Butter 2 quart casserole dish.
- Cook macaroni, drain, rinse under cold water, and drain again.
- Add macaroni to casserole dish.
- Sauté onions in butter, over medium heat, until translucent and tender.
- Stir in flour and salt, stirring constantly.
- Slowly add milk stirring constantly to blend.
- Remove from heat.
- Add Fontina cheese, and 1/4 cup of the Parmesan cheese.
- Mix together gently, and pour into casserole dish, and mix with macaroni.
- Top with remaining 1/4 cup Parmesan cheese.
- Bake at 350° F 30-35 minutes, or until heated through and golden on the top.
MACARONI WITH FONTINA AND GORGONZOLA CHEESES
In my opinon, you can never have too many mac and cheese recipes. A slightly more sophisticated version of the classic macaroni and cheese. Don't worry the kids will still love it.
Provided by KelBel
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium pot, bring 4 quarts of water to a boil. Add a pinch of salt and the macaroni. Cook until tender, about 8 to 10 minutes.
- In a colander, drain the macaroni and return it to the pot.
- Fold in the cheese, butter and half-and-half. Season with the pepper. Warm through.
- Garnish with chopped chives.
Nutrition Facts : Calories 725.7, Fat 28, SaturatedFat 16.9, Cholesterol 80.7, Sodium 693.5, Carbohydrate 87.8, Fiber 3.8, Sugar 3.8, Protein 29.4
FONTINA MACARONI AND CHEESE
Add a gourmet touch to a classic comfort food with the addition of rich and nutty fontina cheese.
Provided 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 onion. 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 thyme. Stir with whisk until smooth. Stir in drained macaroni.
- Serve with additional thyme if desired.
Nutrition Facts : ServingSize 1 Serving
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