Feed on
Posts
Comments

Boston Market Mac and Cheese Recipe

Jan 6th, 2010 by


* 6 ounces macaroni
* 1/4 cup butter
* 1/4 cup flour
* 1/4 teaspoon dry mustard
* 1 teaspoon salt
* 1 dash pepper
* 2 cups milk
* 1 tablespoon minced onions
* 1 cup american processed cheese


Directions:

1. Cook pasta according to instructions, drain and set aside.

2. To make cheese sauce, melt butter in a saucepan add onion flour.

3. Allow this to thicken, and when thickened slowly add the milk.

4. When all milk is added, you may add the cheese.

5. For this Velveeta, is really the best, but you can use another brand.

6. Add salt, pepper, and dry mustard.

7. When sauce has thickened, add pasta.

8. Lightly butter a casserole dish, and add pasta mixture to casserole dish.

9. Bake at 400 degrees for 20 minutes.


Makes: 4 to 6 servings

Tags: ,

Posted in Boston Market Mac and Cheese Recipe | No Comments »

Indulgent Mac and Cheese

Oct 28th, 2009 by

Ingredients
2 cups chicken broth
2-1/2 cups heavy cream
2 Tbsp. butter
1 Tbsp. olive oil
1 onion, finely chopped
4 cloves garlic minced
1 lb. rotelle, gemelli, or rotini pasta
3 Tbsp. Dijon mustard
1-1/2 cups shredded sharp cheddar cheese
1-1/2 cups shredded Gouda cheese
1 cup shredded Gruyere cheese
1/2 cup diced Brie cheese, rind removed
salt and pepper to taste
1 cup fresh bread crumbs
3 Tbsp. butter, melted
1/2 cup grated Parmesan cheese

Directions
1.    Preheat oven to 450 degrees and butter a 13×9″ baking dish. Bring a large pot of water to boil for the pasta.
2.    Bring the chicken broth to a boil in a medium saucepan and reduce to 3/4 cup over high heat. Bring the cream to a boil in another large heavy saucepan and reduce it to 1-1/2 cups.
3.    Melt the butter and olive oil in another large heavy saucepan and cook onions and garlic until translucent and tender. Cook the pasta until al dente and drain.
4.    Add the reduced cream and reduced broth to the onions, then add the mustard, cheddar, Gouda, Gruyere, and Brie cheeses and whisk until melted and blended. Add the seasonings. Add the pasta and mix well. Spoon into the baking dish. In small bowl, mix bread crumbs, 3 tablespoons melted butter and Parmesan cheese; sprinkle over casserole. Bake at 400 degrees for 20-30 minutes until the top browns and casserole is bubbly.

Tags: , , , ,

Posted in Indulgent Mac and Cheese | 11 Comments »

Eastern European-Style Macaroni and Cheese

Oct 28th, 2009 by

Ingredients
8 ounces macaroni
2 tablespoons butter
1/2 cup finely chopped shallots
2 tablespoons all-purpose flour
1 1/4 cups dry white wine
2/3 cup heavy whipping cream
7 ounces grated sharp kashkaval or gruyere cheese
5 ounces grated brick or mild Kashkaval cheese
2 tablespoons chopped fresh dill or chives
1 tablespoon grainy mustard
1/4 teaspoon cayenne or hot Hungarian paprika (optional)
Salt and pepper to taste
4 ounces dry bread crumbs
1 tablespoon melted butter

Directions
1. Heat oven to 400 degrees. Butter a medium shallow baking dish. Cook macaroni in salted water until al dente. Shock in cold water to stop the cooking process and drain well.
2. Meanwhile, in a large saucepan, saute the shallots in 2 tablespoons butter until thoroughly cooked but not browned, about 3 minutes. Add flour to make a roux, stirring continuously for 1 minute. Add the wine and cream and whisk until smooth.
3. Add cheeses to saucepan and stir with a wooden spoon until completely melted. Add dill or chives, mustard, paprika if using, and salt and pepper to taste. Add the cooked pasta, coating well with the cheese sauce.
4. Place prepared pan on a baking sheet and fill with macaroni and cheese mixture. Combine bread crumbs and 1 tablespoon melted butter (or more, if necessary). Sprinkle evenly over top of macaroni and cheese and bake until top is browned and cheese is bubbling, 25 to 30 minutes.

Tags: , , ,

Posted in Eastern European-Style Macaroni and Cheese | No Comments »

Creamy Macaroni and Cheese (Dairy)

Oct 28th, 2009 by

Ingredients
2 pounds (1 kilo) pasta – baby shells or penne are best, medium shells or ridged pasta is also okay
1/2 cup butter
1 small onion, finely diced
1/2 cup all-purpose flour
2 cups cream (15-30%)
1 1/2 cups milk
salt and pepper to taste
1/4 teaspoon ground all-spice (optional)
1 cup finely grated Cheddar

Directions
1. Cook pasta according to package directions. Drain and set aside.
2. Preheat oven to 325° F (160° C).
3. In a saute pan, melt butter. Lightly sweat the onions and whisk in the flour. Cook to a blonde roux.
4. Add cream. Cook until it reaches a simmer, whisking constantly.
5. Add milk. Bring to a light steam (just under simmering).
6. Add spices. Give it a few more whisks and turn off the flame.
7. Strain the sauce to get rid of the onion. Then mix the sauce with the pasta.
8. Place mixture in a 12 x 2 1/2 inch pan, or any pan into which it will fit without making it too thick.
9. Sprinkle Cheddar cheese on top.
10. Bake for 25 minutes.

Tags: , , , ,

Posted in Creamy Macaroni and Cheese (Dairy) | No Comments »

Orange Cauliflower Mac n’ Cheese

Oct 28th, 2009 by

Ingredients
1 head orange cauliflower (white can be substituted)
1/2 pound small pasta such as gemelli, elbows, or shells
2 tablespoons Smart Balance butter substitute
1/4 cup all-purpose flour
2 cups skim milk, plus 1/2 cup for pureeing cauliflower
1 cup grated sharp white cheddar cheese, plus 1/2 cup for sprinkling on top
a generous amount salt and several cranks of freshly ground black pepper
1 tablespoon fajita or Mexican spices, optional
1/4 cup plain dry bread crumbs
1 tablespoon Smart Balance butter substitute

Directions
1.    Preheat oven to 350 degrees F. Coat a 9-inch glass or ceramic baking dish with cooking spray.
2.    Bring a large saucepan of water to a boil. Trim cauliflower and break into small florets. Boil until tender, 10-15 minutes. Drain. Place in a blender or processor with 1/2 cup milk and puree until thick and smooth. Set aside.
3.    Cook pasta according to directions until al dente.
4.    For the sauce, melt 2 tablespoons Smart Balance in a medium saucepan over medium heat. Add flour and whisk briskly. Gradually add 2 cups milk, whisking continuously, until it reaches a boil. Reduce heat and simmer for 3 minutes, or until thick and bubbly. Add the pureed cauliflower, 1 cup cheddar cheese, and a generous amount of salt and black pepper. Whisk until smooth and remove from heat. Add cooked pasta to the cheese sauce and toss until well coated. Pour into the prepared baking dish and sprinkle remaining 1/2 cup cheddar evenly over the top.
5.    For the buttered breadcrumbs, melt 1 tablespoon Smart Balance butter substitute in a small skillet over medium heat. Add bread crumbs and toss until coated with butter. Sprinkle even over the top of the cheddar. Or, if you prefer, set crumbs aside, and use as a garnish just before serving.
6.    Bake for 40-45 minutes or until golden brown on top and the cheese sauce is bubbling around the edges.

Tags: , , , ,

Posted in Orange Cauliflower Mac n' Cheese | 1 Comment »

Horseradish Mac and Cheese

Oct 28th, 2009 by

Ingredients
4 cups cooked elbow macaroni (about 2 cups uncooked)
2 cups (8 oz.) Cabot Aged Cheddar Cheese with Horseradish
1 cup Cabot Cottage Cheese
3/4 cup Cabot Sour Cream
1/2 cup skim milk
2 tablespoons grated fresh onion
1-1/2 teaspoons Cabot Butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, slightly beaten
Vegetable cooking spray
1/3 cup dry bread crumbs
1 tablespoon Cabot Butter, melted
1/4 teaspoon paprika

Directions
In a bowl, stir together macaroni, cheddar cheese, cottage cheese, sour cream, skim milk, onion, butter, salt, pepper and egg. Spoon into a 2-quart casserole dish coated with cooking spray. Combine bread crumbs with butter and paprika. Sprinkle over casserole. Cover and bake at 350° for 30 minutes. Uncover, bake five minutes or until set. Garnish with oregano.

Tags: , , ,

Posted in Horseradish Mac and Cheese | 2 Comments »

KFC Macaroni and Cheese

Oct 28th, 2009 by

Ingredients
2cups elbow macaroni
3/4 cup Velveeta cheese
2/3 cup mild yellow cheddar cheese
1/3 cup whole milk
1/4 teaspoon salt

Directions
In a pot bring water to a boil with salt to taste, once the water comes to a boil add the macaroni and cook for 12 to 15 minutes. When the noodles are cooked drain but do not rinse. To make thecheese sauce in a pan over low heat combine the Velveeta cheese,shredded cheddar and the milk. Cook the cheeses till they are melted and then add the salt. Add the noodles and mix threw. Place in a casserole dish and bake for 10 to 15 minutes. You may want to broil the top to make a brown top.

Tags: , , , ,

Posted in KFC Macaroni and Cheese | No Comments »

Gluten-free Macaroni and Cheese

Oct 28th, 2009 by

Ingredients
1 pound rice macaroni noodles
4 tbsp butter
4 tbsp rice flour
4 cups milk, warmed
salt and pepper to taste
1 15 ounce container ricotta cheese
8 ounces (2 cups) white or yellow cheese, grated
1/2 cup Parmesan cheese
2 tomatoes, chopped
3 scallions, sliced
1 tbsp fresh sage, chopped or 1 tsp dried sage

Directions
1.    Macaroni with Three Cheeses and Fresh Tomatoes Directions: Prepare pasta according to package directions.
2.    Heat butter in a large saucepan over medium heat until melted. Whisk in the flour until smooth. Cook, stirring, until the flour is cooked and lightly golden, about 2 to 3 minutes. Gradually stir in the warm milk until smooth. Cook until the white sauce boils and is thickened, stirring constantly over low heat.
3.    In mixing bowl, combine the macaroni with the ricotta, half the cheddar and half of the parmesan. Add the white sauce and taste to adjust the seasonings.
4.    Stir in the tomatoes, scallions and sage.
5.    Spoon into a buttered 9″ by 13″ by 2″ baking dish. Sprinkle the top with the remaining cheddar and parmesan.
6.    Bake in 350 degree oven until browned on top, about 45 minutes. Let cool for 10-15 minutes before serving.

Tags: , ,

Posted in Gluten-free Macaroni and Cheese | No Comments »

All Day Macaroni and Cheese (Crockpot)

Oct 28th, 2009 by

Ingredients
8 ounces elbow macaroni, cooked and drained
1 (12 ounces) can evaporated milk
1-1/2 cups milk
2 eggs
4 cups shredded Cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper

Directions
Place the cooked macaroni in a slow cooker that has been coated with nonstick vegetable spray. Add the evaporated milk, milk, eggs, and 3 cups of the Cheddar cheese. Mix well. Sprinkle with remaining 1 cup cheese, then cover and cook on the Low setting for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the macaroni has finished cooking.

Tags: , , ,

Posted in All Day Macaroni and Cheese (Crockpot) | 1 Comment »

Cajun Mac ‘n’ Cheese

Oct 28th, 2009 by

Ingredients
8 ounces elbow macaroni
1 tablespoon Paprika
1 teaspoon Salt
1 teaspoon Garlic powder
1 teaspoon black pepper
1 and ½ teaspoon onion powder
1 and ½ teaspoon cayenne or 1 teaspoon peperoncino
1 and ½ teaspoon oregano
1 and ½ teaspoon thyme
3 tablespoons butter
3 tablespoon flour
2 cups half ‘n’ half or whole milk
8 ounces shredded or diced Extra Sharp Cheddar cheese
8 ounces shredded or diced Colby Jack cheese
Italian Bread Crumbs for topping
1 tablespoon Butter for topping

Directions
1.    Preheat oven to 350 degrees.
2.    Cook macaroni to al dente.
3.    Into a small bowl measure out the seasonings and combine. Set aside.
4.    While the macaroni is cooking in a large, heavy bottomed sauce pan melt the butter on
low-medium heat, whisk in the flour and cook for 2-3 minutes continuously whisking. Add the spice mixture and whisk into the flour mixture. Slowly add half ‘n’ half, continuously whisking. Bring to a slow simmer and continue to whisk for another 2-3 minutes, the milk should begin to thicken up. At this point add in the cheeses and whisk until melted. Remove from heat.
5.    Spray a 2 quart casserole with baking spray; add macaroni. Pour béchamel over the macaroni.
6.    Top with bread crumbs and dot with butter.
7.    Bake at 350 for about 25-30 minutes until bubbly and top is golden.

Tags: , , ,

Posted in Cajun Mac 'n' Cheese | No Comments »

Older Posts »