Best Wolfgang Pucks Gourmet Macaroni Cheese Recipes

RICE COOKER MAC AND CHEESE

Rice Cooker Mac and Cheese image

I just got a Wolfgang Puck rice cooker from HSN and it came with a recipe book. I was surprised by the things that can be made besides rice. This is easier than opening a box of Kraft mac and cheese and sooooooooo much better too.

Provided by PA Cindy

Categories Cheese

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups elbow macaroni
1 1/2 cups chicken broth or 1 1/2 cups water and a good-quality chicken bouillon cubes
1 cup heavy cream
3/4 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese
1/4 teaspoon kosher salt (to taste)
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon pepper

Steps:

Combine macaroni, broth and cream in Rice Cooker, press cook and stir occasionally.
When machine switches to keep warm, add remaining ingredients and stir thoroughly until all cheese is melted.
Press Cook again. The Rice Cooker will switch to keep warm after just a few minutes; this is the point where the cheese on the bottom turns that delicious brown. Serve.

WOLFGANG PUCK'S GOURMET MACARONI & CHEESE RECIPE - (4.1/5)

Wolfgang Puck's Gourmet Macaroni & Cheese Recipe - (4.1/5) image

Provided by gilligan1963

Number Of Ingredients 12

Ingredients

6 tablespoons (3/4 stick) unsalted butter, plus extra as needed
6 tablespoons all-purpose flour
4 cups milk, heated almost to a boil
1 1/2 teaspoons kosher salt
Freshly ground white pepper
1/4 to 1/2 teaspoon freshly grated nutmeg
2 large egg yolks
1 1/2 cups packed freshly shredded sharp Cheddar cheese, about 6 ounces
1 pound dried macaroni or penne
1 cup packed freshly grated Parmesan cheese, about 3 ounces
1 cup freshly shredded mozzarella cheese, about 4 ounces
3/4 to 1 cup panko, or other coarse dry breadcrumbs

Steps:

1. Making a roux In a heavy large saucepan over high heat, melt 6 tablespoons of the butter. When it bubbles, gradually sprinkle and whisk in the flour to form a smooth paste. Reduce the heat to medium. Cook, whisking constantly for 1 to 2 minutes, without browning. 2. Completing and enriching the béchamel Whisking continuously, gradually pour the hot milk into the roux. Adjust the heat to maintain a simmer. Season with salt, pepper, and 1/4 teaspoon nutmeg. Briskly whisk the egg yolks into the pan. 3. Making the cheese sauce Whisk in the Cheddar until smooth. Simmer over low heat, whisking often, until the sauce is thick enough to coat a spoon, 15 to 20 minutes. Add and whisk in one-half cup Parmesan. Adjust seasonings to taste, adding more nutmeg if you like. 4. Cooking the macaroni Cook the macaroni in a large pot of boiling salted water until al dente, tender but still slightly chewy. Drain the pasta, reserving 1/2 cup of the cooking water. Rinse the macaroni under cold running water to stop the cooking, and drain again. 5. Combining macaroni and sauce Butter a 10- to 12-cup baking dish. Transfer the macaroni to a large bowl. Add the cheese sauce and stir well to combine, adding some reserved cooking liquid by tablespoonfuls if needed to coat the pasta well. Spread the mixture in the prepared dish. 6. Topping the casserole Position a rack in the center of the oven and preheat to 400 degrees F. Sprinkle the mozzarella evenly over the top of the macaroni mixture. Sprinkle with the remaining Parmesan cheese, then the breadcrumbs. Dot the top with 1 to 2 tablespoons butter. 7. Baking and serving Bake until the pasta is heated through and the topping is crisp and deep golden brown, 30 to 40 minutes. To serve, scoop onto individual plates or into bowls.