Sunday, December 20, 2009

Any awesome macaroni and cheese recipes?

Crunchy, cheesy and GOOD:)Any awesome macaroni and cheese recipes?
Here's a favourite: Classic Mac %26amp; Cheese.





Ingredients (serves 4)


1/2 cup fresh white breadcrumbs


20g finely grated parmesan cheese


1 tablespoon roughly chopped fresh flat-leaf parsley leaves


1 tablespoon olive oil


300g dried macaroni pasta


175g shortcut rindless bacon, roughly chopped


2 cups milk


1/4 cup thickened cream


50g butter, chopped


1/4 cup plain flour


2 teaspoons wholegrain mustard


1 1/2 cups grated tasty cheese





Method


Preheat oven to 200掳C/180掳C fan-forced. Grease a 5cm-deep, 17cm x 26cm (base), 6 cup-capacity baking dish. Combine breadcrumbs, parmesan cheese, parsley and 2 teaspoons oil in a bowl. Set aside.


Cook pasta in a saucepan of salted boiling water, following packet directions, until just tender. Drain. Transfer to a bowl.


Meanwhile, heat remaining oil in a frying pan over medium-high heat. Add bacon. Cook for 4 to 5 minutes or until crisp. Transfer to a plate lined with paper towel.


Combine milk and cream in a jug. Melt butter in a saucepan over medium heat. Add flour. Cook, stirring, with a wooden spoon, for 1 to 2 minutes or until mixture bubbles. Gradually stir in milk mixture. Bring to the boil. Reduce heat to medium. Cook, stirring, for 5 minutes or until mixture thickens. Stir in mustard and tasty cheese. Season with salt and pepper. Cook for 2 minutes or until combined and cheese melted.


Add sauce and bacon to pasta. Stir to combine. Spoon into prepared dish. Sprinkle with breadcrumb mixture. Bake for 20 to 25 minutes or until golden. Stand for 5 minutes before serving.








Dinner is served!Any awesome macaroni and cheese recipes?
Here are some great recipes:





Basic Real Macaroni and Cheese





陆 cup heavy cream


陆 cup milk


3 tablespoon butter


2 tablespoon flour


1 pound macaroni, boiled al dente, according to package directions


1陆 cups yellow cheddar cheese, shredded


1陆 cups Muenster cheese, shredded





Heat the milk and cream together in microwave. Melt butter in large saucepan, then add all the flour stirring constantly. Let cook for 4-5 minutes, continuing to stir.





Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk. Add cheese to white sauce and stir. (Save a bit of cheese for the topping.)





Stir sauce into macaroni. Serve as-is, or place in a buttered casserole dish. Place in 350掳F oven until slightly brown and bubbly on top -- 25-30 minutes.





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Macaroni and Cheese


Yields: 8 Servings





12 ounces elbow macaroni (about 2 1/2 cups)


3 tablespoons butter or margarine


1 1/2 cups milk, divided


2 large eggs, lightly beaten


8 ounces grated Cheddar cheese (about 2 cups), divided


1 teaspoon salt


1 teaspoon freshly ground black pepper


1 teaspoon sugar


1/2 teaspoon yellow food coloring (optional)





Preheat oven to 375 degrees F.





Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8 minutes. Drain well and pour into a large mixing bowl. Stir in butter, 1 1/4 cups milk, eggs, 1 3/4 cups grated cheese, salt, pepper, sugar and food coloring (if using).





Mix well and transfer to a 1 1/2-quart oval baking dish. Pour the remaining 1/4 cup milk over top and sprinkle with remaining 1/4 cup cheese.





Bake until top crust is golden brown and casserole is bubbling, about 25 minutes. Serve hot.





Source: Recipe courtesy of Sylvia's Restaurant, New York





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Macaroni and Cheese





1/2 pound elbow macaroni


3 tablespoons butter


3 tablespoons flour


1 tablespoon powdered mustard


3 cups milk


1/2 cup yellow onion, finely diced


1 bay leaf


1/2 teaspoon paprika


1 large egg


12 ounces sharp cheddar, shredded


1 teaspoon kosher salt


Fresh black pepper





Topping:





3 tablespoons butter


1 cup panko bread crumbs





Preheat oven to 350 degrees F.





In a large pot of boiling, salted water cook the pasta to al dente.





While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.





Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.





Melt the butter in a saut茅 pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.





Remember to save leftovers for fried Macaroni and Cheese.





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Over-the-Rainbow Macaroni and Cheese


Serves 4 to 6





1 tablespoon vegetable oil


1 pound macaroni


8 tablespoons (1 stick) plus 1 tablespoon butter


1/2 cup (2 ounces) shredded Muenster cheese


1/2 cup (2 ounces) shredded mild Cheddar cheese


1/2 cup (2 ounces) shredded sharp Cheddar cheese


1/2 cup (2 ounces) shredded Monterey Jack


2 cups half-and-half


1 cup (8 ounces) Velveeta , cut into small cubes


2 large eggs , lightly beaten


1/4 teaspoon seasoned salt


1/8 teaspoon freshly ground black pepper





Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.





Bring the large pot of salted water to a boil over high heat. Add the oil, then the macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.





In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses.





To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper.





Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.





Bake until it's bubbling around the edges, about 35 minutes. Serve hot.
Macaroni %26amp; Cheese (the real thing)


Boil 1-2 cups of whole-grain pasta elbows or shells in salted water.


Mix 2 tbsp of flour %26amp; 2 tbsp oil or butter over medium heat.


Whisk in 1-2 cups of milk, bring to a simmer, stir until thickened.


Remove %26amp; gradually add 1 cup of grated cheddar, stirring constantly.


Optionally add 1/2 cup of grated mozzarella, %26amp; 1/4 cup of parmesan.


Drain pasta well when tender, add pasta to sauce %26amp; mix together.


Alternatively, put pasta into casserole dish, then pour sauce over top.


Mix in chopped onion, diced sweet peppers, or celery, to add crunch.


Top with buttered bread-crumbs, or sprinkle with parmesan cheese.


Bake in 400F oven for 20 minutes, until bubbly %26amp; browned.
INGREDIENTS (Nutrition)


1 tablespoon vegetable oil


1 (16 ounce) package elbow macaroni


9 tablespoons butter


1/2 cup shredded Muenster cheese


1/2 cup shredded Cheddar cheese


1/2 cup shredded sharp Cheddar cheese


1/2 cup shredded Monterey Jack cheese


1 1/2 cups half-and-half


8 ounces cubed processed cheese food


2 eggs, beaten


1/4 teaspoon salt


1/8 teaspoon ground black pepper





DIRECTIONS


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.


In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.


In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.


Preheat oven to 350 degrees F (175 degrees C).


Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.


Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.
My mother-in-law (known as Grandma Leen at our house) makes an awesome mac casserole. Here's her recipe:











Serves: 8





Preparation Time: 15 min





Cooking Time: 40 min


Ingredients





* 12 ounce whole grain elbow macaroni (dry)


* 12 ounce 1/2-inch diced ham, such as Farmland


* 1 can fire-roasted diced tomatoes, drained


* 1 medium onion, chopped


* 10 slices provolone cheese


* 10 slices American cheese





Instructions





1. Preheat oven to 325F degrees.





2. Cook macaroni according to package directions; drain.





3. Spray a 9x13-inch baking dish with cooking spray and spread half the drained macaroni in the bottom.





4. Scoop on half the onions and half the tomatoes, dolloping evenly over the surface of the macaroni.





5. Scoop on half the ham.





6. Layer the provolone on top of that.





7. Put the rest of the macaroni as a second layer; put the rest of the onions, tomatoes, and ham on top of that.





8. Top with the American cheese slices (be sure to unwrap them!!) and cover the pan with tented aluminum foil. It helps to spray the foil (underside only) with cooking spray also to help avoid sticking.





9. Bake for 30 minutes, covered, at 325F degrees.





10. Remove the foil and bake another 10 minutes. You can also broil for a minute or 2 to brown up the cheese a bit.








You can heck out more yummy macaroni and cheese recipes at http://www.recipelion.com/Pasta/Top-10-Macaroni-and-Cheese-Recipes





Enjoy!





Nina
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