Best Mac Cheese Cheesemongers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MAC AND CHEESE



Mac and Cheese image

Raise the volume with Ina Garten's creamy Mac and Cheese recipe, made with Gruy�re, fresh tomatoes and nutmeg for warmth, from Food Network's Barefoot Contessa.

Provided by Ina Garten

Categories     side-dish

Yield 6 to 8 servings

Number Of Ingredients 12

Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Steps:

  • Preheat the oven to 375 degrees F.
  • Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
  • Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
  • Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

HOMEMADE MAC AND CHEESE



Homemade Mac and Cheese image

This is a nice rich mac and cheese. Serve with a salad for a great meatless dinner. Hope you enjoy it.

Provided by Judy

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 50m

Yield 4

Number Of Ingredients 9

8 ounces uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese
½ cup grated Parmesan cheese
3 cups milk
¼ cup butter
2 ½ tablespoons all-purpose flour
2 tablespoons butter
½ cup bread crumbs
1 pinch paprika

Steps:

  • Cook macaroni according to the package directions. Drain.
  • In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
  • Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

Nutrition Facts : Calories 858.2 calories, Carbohydrate 66.7 g, Cholesterol 141.6 mg, Fat 48.7 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 29.9 g, Sodium 879.3 mg, Sugar 10.7 g

CHEESEMONGER'S MAC AND CHEESE



Cheesemonger's Mac and Cheese image

Make and share this Cheesemonger's Mac and Cheese recipe from Food.com.

Provided by KathyP53

Categories     Penne

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 cups coarsely grated gruyere cheese
1 1/2 cups coarsely grated sharp cheddar cheese (about 6 oz.)
1 1/2 cups diced brie cheese (cut from 1 lb. wedge with rind removed)
5 tablespoons butter, divided
1/4 cup all-purpose flour
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon nutmeg
4 cups whole milk
1 3/4 cups fresh breadcrumbs (made from crustless French bread)
1 lb penne pasta
8 teaspoons whipping cream (if making 1 day ahead)

Steps:

  • Mix all cheeses. Set aside 1 cup for topping; cover and chill.
  • Melt 4 tablespoons butter in large saucepan over medium heat. Add flour and stir until mixture turns golden brown, about 4 minutes. Add thyme and nutmeg. Gradually whisk in milk. Simmer until thickened and smooth, stirring often, about 4 minutes. Add cheeses from large bowl. Stir until melted and smooth.
  • Melt 1 tablespoons butter in heavy large skillet over medium-high heat. Add breadcrumbs,; toss. Stir until golden, about 2 minutes. Transfer to plate.
  • Preheat over to 375 degrees. Cook pasta in boiling salted water until tender but firm to bite. Drain. Transfer to large bowl. Pour cheese sauce over; toss. Divide among 8 1 1/4 cup custard cups. Sprinkle with 1 cup reserved cheese. Place cups on rimmed baking sheet.
  • (Can be made 1 day ahead. Cover with foil; chill. Drizzle each with 1 tsp cream. Cover with foil; bake 15 minutes. Uncover and proceed).
  • Sprinkle partially baked, chilled, or just assembled cups with bread crumbs. Bake pasta until beginning to bubble and tops are golden, about 20 minutes.

Nutrition Facts : Calories 725.7, Fat 36.6, SaturatedFat 21.5, Cholesterol 109.7, Sodium 646, Carbohydrate 71.5, Fiber 7.5, Sugar 8.3, Protein 28.9

CHEESEMONGER'S MAC AND CHEESE



Cheesemonger's Mac and Cheese image

Make and share this Cheesemonger's Mac and Cheese recipe from Food.com.

Provided by dojemi

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 cups coarsely grated gruyere cheese
1 1/2 cups coarsely grated sharp cheddar cheese
1 1/2 cups brie cheese (rindless and diced, cut from a 1-pound wedge)
5 tablespoons butter (divided)
1/4 cup all-purpose flour
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon nutmeg (scant)
4 cups whole milk
1 3/4 cups fresh breadcrumbs made from crustless French bread
1 lb penne pasta
8 teaspoons whipping cream (if making one day ahead)

Steps:

  • Mix all cheeses and set aside 1 cup for topping; cover and chill.
  • Melt 4 tablespoons butter in large saucepan over meduim heat.
  • Add flour and stir until mixture turns golden brown, about 4 minutes.
  • Add thyme and nutmeg.
  • Gradually whisk in milk.
  • Simmer until thickened and smooth, stirring often, about 4 minutes.
  • Add cheese from large bowl.
  • Stir until melted and smooth.
  • Melt 1 tablespoons butter in heavy large skillet over medium-high heat.
  • Add breadcrumbs; toss.
  • Stir until golden, about 2 minutes.
  • Transfer to plate.
  • Preheat oven to 375°F.
  • Cook pasta in boiling salted water until tender but firm to bite.
  • Drain.
  • Transfer to large bowl.
  • Pour cheese sauce over; toss.
  • Divide among eight 1 1/4 cvup custard cups.
  • Sprinkle with 1 cup of cheese.
  • Place cups on rimmed baking sheet.
  • Sprinkle tops with breadcruimbs.
  • Bake until it begins to bubble and tops are golden brown (about 20 minutes).
  • IF PREPARIING A DAY AHEAD:
  • Cover with foil; chill.
  • Drizzle each with 1 teaspoon cream.
  • Cover with foil; bake 15 minutes.
  • Uncover.
  • Sprinkle with breadcrumbs.
  • Bake until it begins to bubble and tops are golden brown.

Nutrition Facts : Calories 709.1, Fat 36.2, SaturatedFat 21.4, Cholesterol 109.7, Sodium 643.6, Carbohydrate 69, Fiber 7.3, Sugar 6.9, Protein 28.2

Related Topics