Best Upscale Macaroni And Cheese Recipes

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UPSCALE MACARONI AND CHEESE



Upscale Macaroni and Cheese image

Categories     Cheese     Pasta     Side     Bake     Vegetarian     Lunch     Blue Cheese     Celery     Bell Pepper     Winter     Potluck     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 12

Number Of Ingredients 12

2 tablespoons (1/4 sticks) butter
3 large red bell peppers (about 1 1/2 pounds), cut into 1/2-inch pieces
5 celery stalks, chopped
1 1/2 cups whipping cream
1 1/2 cups half and half
1 pound blue cheese, crumbled
1 teaspoon celery seeds
Cayenne pepper
3 large egg yolks
1/2 cup chopped celery leaves
1 pound penne
3/4 cup freshly grated Parmesan cheese (about 2 ounces)

Steps:

  • Melt butter in heavy large skillet over medium-high heat. Add bell peppers and celery and sauté until just beginning to soften, about 7 minutes. Remove from heat. Season with salt and pepper.
  • Combine cream, half and half and blue cheese in heavy medium saucepan. Stir over low heat until cheese melts. Remove from heat. Add celery seeds. Season sauce with cayenne, salt and pepper. Beat yolks in medium bowl to blend. Gradually whisk in half of cheese sauce. Return mixture to saucepan and whisk to blend. Add celery leaves.
  • Butter 13 3/4x10 1/2x2 3/4-inch (4-quart capacity) oval baking dish. Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to same pot. Add sauce and vegetables; stir to blend. Transfer to baking dish. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 1 hour before continuing.)
  • Preheat oven to 400°F. Sprinkle Parmesan over surface of pasta. Bake until pasta is heated through, sauce is bubbling and top is beginning to brown, about 25 minutes.

UPSCALE MACARONI AND CHEESE



Upscale Macaroni and Cheese image

Make and share this Upscale Macaroni and Cheese recipe from Food.com.

Provided by KathyP53

Categories     Cheese

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

2 tablespoons butter
3 large red bell peppers, cut into 1/2-inch pieces
5 celery ribs, chopped
1 1/2 cups whipping cream
1 1/2 cups half-and-half
1 lb blue cheese, crumbled
1 teaspoon celery seed
cayenne pepper
3 large egg yolks
1/2 cup chopped celery leaves
1 lb penne pasta
3/4 cup freshly grated parmesan cheese (2 oz.)

Steps:

  • Melt butter in heavy large skillet over medium-high heat.
  • Add bell peppers and celery and saute until just beginning to soften, about 7 minutes.
  • Remove from heat; dseason with salt and pepper.
  • Combine cream, half and half, and blue cheese in heavy medium saucepan. Stir over low heat until cheese melts. Remove from heat.
  • Add celery seeds.
  • Season sauce with cayenne, salt and pepper.
  • Beat yolks in medium bowl to blend.
  • Gradually whisk in half of cheese sauce.
  • Return mixture to saucepan and whisk to blend.
  • Add celery leaves.
  • Butter 13x9" baking dish.
  • Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to same pot.
  • Add sauce and vegetables; stir to blend.
  • Transfer to baking dish.
  • Can be made one day ahead, cover and chill. Let stand at room temperature 1 hour before continuing.
  • Preheat oven to 400 degrees.
  • Sprinkle Parmesan over surface of pasta.
  • Bake until pasta is heated through, sauce is bubbling, and top is beginning to brown, about 25 minutes.

Nutrition Facts : Calories 724.3, Fat 46.8, SaturatedFat 28.4, Cholesterol 215, Sodium 1021.8, Carbohydrate 55, Fiber 8, Sugar 3.7, Protein 24.2

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