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Macaroni And Cheese Swiss Style

Oct 28th, 2009 by

Ingredients
Sauce
3 Tbsp butter
3 Tbsp flour
2 C milk
1-2 Tbsp Dijon mustard
1/8 tsp cayenne pepper (or to taste)
1/8 tsp paprika (or to taste)
1/8 tsp black pepper (or to taste)
1 tsp salt (or to taste)
Macaroni
1/2 lb elbow macaroni
2 C grated cheese (I use a 50/50 blend of Gruyere and Appenzeller)
1/2 C grated Parmesan
Topping
1/2 C bread crumbs
2 Tbsp Parmesan
1 Tbsp butter, cut into small pieces

Directions

1. Preheat the oven to 425 F.
2. Bring a generous pot of salted water to a boil.
3. While the water is heating up, melt butter in a heavy skillet over moderately low heat.
4. Add flour and cook, whisking, until the mixture starts to turn light golden (about 3 minutes).
5. While whisking, add milk and bring to a boil.
6. Add mustard and spices. Cook until thickened, stirring occasionally (about 2 minutes).
7. Add macaroni to the pot of boiling water and cook until al dente, about 6 minutes. Drain the macaroni and transfer to a 2 quart baking dish.
8. Stir in sauce, grated cheese, 1/2 C Parmesan, and anything else that strikes your fancy. Smooth down the top.
9. Mix the bread crumbs and remaining Parmesan together.
10. Sprinkle the bread crumb mixture over the casserole.
11. Dot with the butter.
12. Bake for 10-15 minutes, until the dish is bubbling and the topping turns golden brown.

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Blue Cheese Macaroni Salad

Oct 28th, 2009 by

Ingredients
Blue Cheese Macaroni Salad
4 ounces elbow macaroni
1/2 cup coarsely chopped walnuts
1/2 cup reduced-fat mayonnaise
1 1/2 teaspoon Dijon-style mustard
1-2 ounces blue cheese, crumbled
1/2 cup halved seedless grapes

Directions

1. Cook macaroni according to package directions; drain and set aside to cool.
2. Mix together walnuts, mayonnaise, mustard, blue cheese and grape halves. Combine with cooled pasta and refrigerate until ready to serve.

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Macaroni And Cheese With Brie And Crab

Oct 28th, 2009 by

Ingredients
Nonstick cooking spray
1 medium sweet onion, halved and thinly sliced
5 Tbsp. butter
1 lb. dried medium shell pasta
1/3 cup all-purpose flour
3/4 tsp. salt
1/2 tsp. ground black pepper
3 cups milk
1 lb. Brie cheese, trimmed and chopped (reserve 8 small wedges for topping, if desired)
2 6- to 6.5-oz. cans lump crabmeat, drained, flaked, and cartilage removed
3 slices firm white bread, torn into large pieces

Directions

1. Preheat oven to 350 degrees F. Lightly coat eight 14-to 16-ounce individual baking dishes with cooking spray; set aside. In large skillet cook onion in butter over medium-low heat about 15 minutes or until tender and golden brown, stirring occasionally. Meanwhile, cook pasta in 4-quart Dutch oven according to package directions; drain and return to pan.
2. Add flour, salt, and pepper to onion in skillet; stir until combined, about 1 minute. Add milk all at once. Cook and stir until slightly thickened and bubbly. Gradually add chopped cheese; cook over medium-low heat until cheese melts. Stir into pasta. Fold in crab. Transfer to baking dishes.
3. Place bread pieces in food processor; cover and process to coarse crumbs. Sprinkle crumbs over pasta mixture. Bake, uncovered, 20 to 25 minutes or until heated through and crumbs are golden brown. If desired, add a wedge of Brie to each dish the last 5 minutes of baking time. Makes 8 servings.

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Gorgonzola Macaroni and Cheese

Oct 28th, 2009 by

Ingredients

• 8oz. of elbow macaroni, cooked and drained
• 3/4 cup gorgonzola cheese, crumbled
• 8oz. container sour cream
• 1 cup 2% milk
• 1/2 teaspoon ground white pepper
• 1/2 cup dry bread crumbs, very finely ground
• 2 Tablespoons Parmesan cheese, grated
• 2 Tablespoons butter

Directions

Prepare your oven by preheating to 350 degrees.

Lightly grease a 1 and 1/2 quart baking dish and set aside.

Place milk and gorgonzola in a saucepan over low heat. Stir occasionally until the gorgonzola is completely melted. Remove from heat, and stir in sour cream and pepper.

Add pasta and stir until completely mixed. Pour mixture into baking dish.

Melt butter in a small bowl and stir in breadcrumbs and Parmesan cheese. Mix well. Sprinkle over the top of your macaroni.

Bake your gorgonzola macaroni for 30 minutes.

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Rice Cooker Macaroni And Cheese

Oct 28th, 2009 by

Ingredients
1 can (14 ounce) chicken broth
2 cups elbow macaroni (uncooked)
3/4 cup milk
2 cups shredded cheddar cheese (cheddar/jack blend works well)

Directions

1. Place macaroni and broth in rice cooker.
2. Secure lid and set to cook.
3. When rice cooker switches to warm (about 15 minutes) add milk and cheese.
4. Stir.
5. Keep on warm close lid and let sit for about 5 minutes or until cheese is well melted.
6. Serve.
7. These directions work in one cooker. The liquid may vary a little depending on your rice cooker. But the basic recipe should work.

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Stove Top Mac and Cheese – Alton Brown

Oct 28th, 2009 by

Ingredients
1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
Directions
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

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Crispy Macaroni Cheese

Oct 28th, 2009 by

Ingredients
250g/9oz macaroni
40g/1.5oz butter
40g/1.5oz plain flour
600ml/1pint milk
250g/9oz grated cheddar
50g/2oz grated parmesan
1 handful of mushrooms roughly chopped
1 onion roughly chopped
3-4 strips of bacon fried and roughly chopped
2 packs of crisps/chips. salt n vinegar/cheese n onion? up to you

Directions

1. Cook the macaroni as per instructions, drain and set aside
2. fry the bacon adding the onions and mushrooms for the last few minutes and set aside
3. melt butter over medium heat in a large saucepan
4. add the flour and stir to form a roux, cooking for a few minutes
5. gradually whisk in the milk, a little at a time. cook for 10-15min until you have a smooth thickened sauce
6. meanwhile preheat oven to hot
7. remove the sauce from the hob, add 175g/6oz of the cheese and stir until cheese is well combined and melted
8. add the macaroni, bacon, onions and mushrooms to the sauce and mix well with some pepper
9. transfer to deep suitably sized ovenproof dish
10. sprinkle over crushed crisps and remaining cheese, a few tomato slices for a bit of colour
11. place in oven until cheese melts

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Oprahs – Three-Cheese Macaroni

Oct 28th, 2009 by

dit Cafe Mom Send Print Reviews Three-Cheese Macaroni
Recipe created by Sheila Bridges

Try this delicious recipe!

Ingredients:Serves 8

1 1/2 pounds (about 6 cups) small elbow macaroni
1/2 pound (about 2 cups) cheddar cheese , grated
1/2 pound (about 2 cups) fontina cheese , grated
8 tablespoons (1 stick) butter
4 tablespoons flour
2 cups milk
1 teaspoon salt
1 large egg
1/2 teaspoon paprika
1/2 cup breadcrumbs (1 slice, toasted and crumbled)
3 tablespoons grated Parmesan cheese
2 tablespoons extra-virgin olive oil
Preheat oven to 350°. Cook pasta as directed; strain and place in a buttered 3-quart casserole dish. Sprinkle cheddar and fontina cheeses on top, reserving 1/2 cup of each. Stir lightly with a fork.

To make sauce: In a saucepan over medium heat, melt butter; stir in flour until smooth. Slowly add milk and salt, whisking to prevent lumps. Add sauce to macaroni, reserving 1/2 cup. Mix egg with leftover sauce and pour over macaroni.

Sprinkle macaroni with remaining cheddar, fontina and paprika. Combine bread crumbs, Parmesan and olive oil in a small bowl and spread on top. Place casserole dish on a foil-lined baking sheet on oven’s middle rack and bake 25 minutes, until bubbly and golden brown.

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Light Ham Macaroni And Cheese

Oct 28th, 2009 by

Ingredients
2 tablespoons olive oil
2 tablespoons flour
1 cup non-fat milk
1/2 cup Yogurt, plain, fat free
4 tsp Dijon Mustard
6 oz HoneyBaked Ham, diced
½ cup Parmesan cheese
¾ pound macaroni noodles
½ cup cheddar cheese grated
¼ cup breadcrumbs (from Wheat Simply LIght Pepperidge Farm)
1 tsp nutmeg
1 tsp dried tarragon, crumbled good

Directions

1. WHITE SAUCE:
2. In a saucepan, heat the oil over low heat. Sift in the flour and cook the roux , stirring rapidly until all mixed together.
3. Add the milk in a whisking constantly until the roux is all smoothed out.
4. Whisk in the dijon, Bring the mixture to a boil and simmer for 3 minutes stirring constantly until its nicely thickened. Add more milk until you see a nice smooth consistency to your liking.
5. BREAD CRUMBS:
6. Grate about two slices of bread into crumbs. Remove any big bits and the crust.
7. Mix crumbs well with nutmeg and tarragon
8. Mix in 1/4 cup of grated cheddar for the topping.
9. CASSEROLE:
10. Cook the macaroni according to package instructions and drain well.
11. In a large mixing bowl, combine cheeses, white sauce, diced ham and salt and pepper to taste.
12. Toss noodles with the mix until evenly distributed. Add yogurt and mix to get things nicely creamy.
13. Pour mixture into a greased casserole, top with bread crumbs and bake at 350 for 30 minutes or until nicely bubbly.

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Oprahs – Over-the-Rainbow Macaroni and Cheese

Oct 28th, 2009 by

Ingredients:Serves 4 to 6

1 tablespoon vegetable oil
1 pound elbow 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 elbow 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.

Nutritional Information:798 calories, 49.3 grams of fat, 28.6 grams saturated

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