SEAFOOD MAC AND CHEESE
Mac and cheese is already terrific on its own, but it's truly decadent with the addition of seafood! Lobster or shrimp work best.
Provided by Kristy Bernardo
Categories Main Dish
Time 50m
Number Of Ingredients 10
Steps:
- Preheat the oven to 375F.
- Coat a 2-quart baking dish with cooking spray (or lightly coat it with butter).
- Cook the pasta just to al dente, according to the package directions.
- Meanwhile, melt 6 tbsp of the butter in a large pot over medium heat. Add the flour, then whisk constantly until it's fully combined, about 30 seconds. Slowly add the milk and cream, whisking constantly, until it's combined and smooth, about one minute more. Reduce the heat to low.
- Stir in the shredded cheeses, one handful at a time, stirring to combine completely between additions. Remove from the heat and gently stir in the cooked pasta and lobster meat. Pour the mixture into the prepared baking dish.
- Melt the remaining 2 tbsp butter and mix it with the panko bread crumbs. Sprinkle them on top of the mac and cheese.
- Bake for about 30 minutes, or until the seafood mac and cheese is hot throughout and the breadcrumbs are golden brown. Serve immediately.
Nutrition Facts : Calories 1511 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 409 milligrams cholesterol, Fat 103 grams fat, Fiber 2 grams fiber, Protein 86 grams protein, SaturatedFat 61 grams saturated fat, ServingSize 1, Sodium 1917 milligrams sodium, Sugar 11 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 34 grams unsaturated fat
OLD-FASHIONED MACARONI AND CHEESE
Bring back the taste of days gone by with this ooey-gooey mac-and-cheese classic. A little ground mustard and hot pepper sauce give it just the right spice. -James Backman, Centralia, Washington
Provided by Taste of Home
Categories Dinner Side Dishes
Time 1h
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Cook macaroni in boiling water until almost tender; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt, mustard, pepper and pepper sauce until smooth. Cook for 1 minute or until bubbly. Stir in the macaroni, milk and 4 cups cheese. , Transfer to an ungreased 13x9-in. baking dish. Cover and bake at 350° for 45-50 minutes or until bubbly. Uncover; sprinkle with the remaining cheese. Let stand for 5 minutes before serving.
Nutrition Facts :
THE BEST BAKED MAC AND CHEESE
A blend of three cheeses delivers a punch of flavor in this creamy mac and cheese. Toasted breadcrumbs give a crunchy texture contrast.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just slightly softened, about 6 minutes. Reserve 1 cup pasta cooking water, then drain the pasta and rinse under cold water.
- Meanwhile, remove the crusts from the bread and cut into 1-inch cubes. Pulse in the food processor until the bread breaks into bean-sized pieces.
- Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the breadcrumbs and cook, stirring, until toasted, 5 to 10 minutes. Remove from the heat and season with salt and pepper.
- Melt 4 tablespoons of the butter in a large saucepan over medium heat. Whisk in the flour, mustard powder and cayenne. Cook, whisking constantly, until smooth and slightly golden, about 2 minutes. Whisk in the milk and cook, whisking occasionally, until the sauce begins to boil and thicken, about 7 minutes, then remove from heat. Stir in the fontina, Gruyere and all but 1 1/2 cups of the Cheddar until fully melted. Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Season with salt and pepper.
- Melt the remaining 1 tablespoon butter in a small bowl in the microwave. Brush a 9-by-13-inch glass or ceramic baking dish with the melted butter. Spread the pasta mixture in the prepared dish. Sprinkle the remaining Cheddar evenly over the pasta, then scatter the toasted breadcrumbs on top. Bake until heated through and just bubbling, about 25 minutes. Let rest for 10 minutes before serving.
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