Best Mac And Two Cheeses With Caramelized Shallots Recipes

Macaroni and Two Cheeses image

Provided by KelBel

Categories Cheese

Time 45m

Yield 12 serving(s)

Number Of Ingredients 12

8 tablespoons unsalted butter
6 slices white bread, crusts removed, cut into small cubes
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 tablespoon Dijon mustard
4 1/2 cups sharp cheddar cheese, grated
2 cups gruyere cheese, grated
1 lb elbow macaroni

Steps:

Heat oven to 375°. 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, dijon mustard, cheddar cheese, and Gruyère; set cheese sauce aside.
Cook macaroni 2 to 3 minutes less than manufacturer's directions. Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the cheese sauce
Pour mixture into prepared dish. Sprinkle breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

Nutrition Facts : Calories 579.1, Fat 32.7, SaturatedFat 20, Cholesterol 100.3, Sodium 868.2, Carbohydrate 44.7, Fiber 1.7, Sugar 1.6, Protein 26.2

MAC AND TWO CHEESES WITH CARAMELIZED SHALLOTS image

Categories Pasta

Yield 4

Number Of Ingredients 9

Ingredients
3 tablespoons butter plus more for baking dish
3 cups sliced large shallots (about 6)
8 oz small elbow macaroni (2 cups)
1 1/4 cups half and half
2 1/2 teaspoons hot sauce (such as Cholula)
2 cups (packed) coarsely grated extra-sharp cheddar cheese (about 8 ounces)
1 1/2 tablespoons all purpose flour
2/3 cup crumbled soft fresh goat cheese

Steps:

Preparation Preheat oven to 400°F. Butter 11x7x2-inch glass baking dish. Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add shallots; sprinkle with salt and pepper. Cover and cook 5 minutes, stirring often. Reduce heat to medium. Cook, covered, until shallots are deep brown, stirring often, about 6 minutes. Meanwhile, cook macaroni in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally; drain well. Reserve pan. Bring half and half and hot sauce to simmer in same saucepan over medium heat. Toss cheddar cheese and flour in medium bowl to coat; add to half and half mixture. Whisk until sauce is smooth and just returns to simmer, about 2 minutes. Mix in pasta. Season with salt and pepper. Spread pasta mixture in prepared dish. Top with shallots, then goat cheese. Sprinkle with pepper. Bake until heated through, about 15 minutes.

Spiked Rosemary Macaroni and Cheese Pie with Caramelized Shallots image

Provided by JJ Johnson

Categories main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 9

2 tablespoons kosher salt
1 pound dried penne rigate pasta
1 tablespoon olive oil, plus more for greasing the baking dish
8 shallots, peeled and left whole
4 cups heavy cream
4 cups shredded white cheddar cheese (about 1 pound)
4 cups shredded smoked Gouda cheese (about 1 pound)
2 tablespoons chopped fresh rosemary
2 teaspoons freshly ground black pepper

Steps:

Preheat the oven to 375 degrees F.
Bring 4 quarts water to a boil in a large pot; stir in 1 tablespoon of the salt and the pasta; cook according to the package directions for al dente pasta. Drain well.
While the pasta is cooking, in a large skillet over low heat combine the oil, the shallots, and 1 teaspoon of the salt. Cook the shallots over low heat until they begin to fall apart and caramelize, 20 to 30 minutes. Once caramelized, remove from the skillet and set aside.
Bring the cream to a simmer in a 4-quart saucepan over medium heat. Make sure the cream does not come to a boil. Stir in the cheeses. Add the rosemary and cook, whisking often, over medium-low heat, for 2 to 3 minutes, until melted and smooth. Remove from the heat. Whisk in the pepper and the remaining 2 teaspoons salt.
Stir in the cooked pasta and caramelized shallots.
Pour the mixture into a lightly greased 3-quart baking dish. Bake for 30 to 35 minutes, until golden brown and bubbly.
Remove from oven; let stand for 10 minutes before serving.

Mac and Two Cheeses with Caramelized Shallots image

Provided by Vicki Butts (lazyme)

Categories Pasta

Time 45m

Number Of Ingredients 8

3 Tbsp butter (plus more for baking dish)
3 c large shallots, sliced (about 6)
8 oz small elbow macaroni (2 cups)
1 1/4 c half and half
2 1/2 tsp hot sauce (such as cholula)
2 c extra sharp cheddar cheese, packed, coarsely grated, packed (about 8 oz)
1 1/2 Tbsp all purpose flour
2/3 c soft fresh goat cheese

Steps:

1. Preheat oven to 400°F. Butter 11x7x2-inch glass baking dish. Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add shallots; sprinkle with salt and pepper. Cover and cook 5 minutes, stirring often. Reduce heat to medium. Cook, covered, until shallots are deep brown, stirring often, about 6 minutes.
2. Meanwhile, cook macaroni in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally; drain well. Reserve pan. Bring half and half and hot sauce to simmer in same saucepan over medium heat. Toss cheddar cheese and flour in medium bowl to coat; add to half and half mixture. Whisk until sauce is smooth and just returns to simmer, about 2 minutes. Mix in pasta. Season with salt and pepper.
3. Spread pasta mixture in prepared dish. Top with shallots, then goat cheese. Sprinkle with pepper. Bake until heated through, about 15 minutes.