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Monday special macaroni cheese recipe

Monday special macaroni cheese recipe


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  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Tortellini

When the kids need something warm, filling and deliciously satisfying, nothing beats good old mac and cheese. Our Monday special macaroni cheese uses tortellini instead of traditional macaroni; the result is the ultimate in comfort food – perfect as the chilly autumn nights draw in.

4 people made this

IngredientsServes: 4

  • 1 packet ready-made fresh tortellini (ravioli will also work)
  • 25g butter, plus a little extra cut into small pieces for the topping
  • 25g plain flour
  • 600ml (1 pt) milk
  • salt and pepper, to taste
  • 80 to 100g grated Cheddar cheese
  • 1 handful breadcrumbs
  • 1 handful grated Cheddar cheese

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Preheat the oven to 200 C / Gas 6.
  2. Bring a saucepan of lightly salted water to the boil over a high heat. Cook the pasta according to the instructions on the packet (usually 3 minutes for fresh pasta). Drain and transfer to a medium-sized ovenproof dish and set aside.
  3. To make the cheese sauce, melt the butter in a saucepan on a medium heat. Stir in the flour until well mixed and cook for a further 1 or two minutes. Remove from the heat and gradually whisk in a little of the milk to make a smooth sauce. Return to the heat and gradually whisk in the remainder. Bring to the boil, stirring continuously, and then simmer on a low heat for 8 to 10 minutes. Season with salt and pepper. Add the cheese and allow to melt. Do not reboil - the cheese will become stringy and tough. Pour the cheese sauce over the pasta.
  4. Bake in the preheated oven for around 15 to 20 minutes. After 20 minutes, pat the top with small knobs of butter, cover with the breadcrumbs and cheese. Return to the oven and bake for a further 5 minutes.

Tip

This will keep in the fridge, covered with foil, for a few days.

See it on my blog

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Spicy Macaroni and Cheese — Meatless Monday

While some recipes require a bit of (worthwhile) finagling to make them meatless, macaroni and cheese isn't one of them. Kids and adults, meat eaters and vegetarians, picky eaters and voracious culinarians — seemingly everyone is pleased when a bowl of piping-hot, ooey-gooey mac and cheese is set before them.

When it comes to classic recipes, this one for baked macaroni and cheese and this one for the stovetop variety are go-to places to start. But for a next-level twist on the traditional version, try Sunny Anderson's 5-star Spicy Macaroni and Cheese (pictured above). It boasts all of the cheesy richness you crave — there are a whopping three kinds of cheeses in this indulgent recipe — but the pinch of cayenne adds a welcome boost of heat. To add to the creamy texture in this big-batch casserole, Sunny adds a bit of tangy sour cream to the cheese mixture, and then she balances out that texture with a crispy-crunchy topping of buttery croutons.

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.


Baked Mac and Cheese Pioneer Woman || Best Cyber Monday Recipes

First of all, you have to cook the macaroni until very firm. The macaroni must be very firm to eat right out of the pot. Drain it well.

Step #2

In a small size bowl, you have to beat the egg. Then in a large pot, you have to melt the butter and sprinkle it in the flour. Whisk it together over medium-low heat.

After that, cook the mixture for five minutes, whisking constantly. You don’t let it burn. Pour in the milk, and then add the mustard, and whisk until very smooth. Cook it for five minutes until very thick and reduce the heat to low.

Step #3

Take one of the fourth cups of the sauce and slowly pour it into your beaten egg, whisking continuously to avoid cooking the egg. You have to whisk together till smooth.

Step #4

After that you can pour this egg mixture into the sauce, whisking continuously. Stir it until very smooth. And add in your cheese and stir to melt it completely. Add salt for taste, seasoned salt, and pepper.

Now you have to taste this sauce and then add more salt and seasoned salt as required. Pour it in the drained, cooked macaroni and stir constantly to combine.

You have to top with some extra cheese, and bake at 350˚ for twenty minutes and serve immediately.

Ingredients of Creamy Baked Mac and Cheese:

  • Four cups of Macaroni uncooked
  • One egg Beaten
  • 1/4 cup of the Butter
  • 1/4 cup of the All-purpose Flour
  • Two and a half cups of Whole Milk
  • Two teaspoons of Dry Mustard heaping
  • One pound cheddar cheese shredded
  • Half teaspoon salt
  • Half teaspoon Seasoned Salt
  • Half teaspoon of Black Pepper
  • Spices Cayenne Pepper, and paprika

Method #2:

Step #1

First of all cook macaroni until very firm. You’re your macaroni should be too firm to eat right out of the pot. Drain.

Step #2

In this step in a small bowl, you have to beat an egg. In a large size pot, you have to melt butter and sprinkle in the flour. Whisk it together over medium-low heat. Cook this mixture for six minutes, whisking continuously. But don’t let it burn.

Step #3

Pour it in fresh milk, add some mustard, and whisk until very smooth. Then cook for five minutes until very thick. Reduce the heat to low.

However, take 1/4 cup of the sauce and then slowly pour it into the beaten egg, whisking constantly to avoid the cooking of the eggs. Whisk them together till they become smooth.

Step #4

Pour this egg mixture into the sauce, whisking constantly. Stir it until smooth and then add in cheese and stir to melt. After that, add salt and pepper. Taste the sauce and add more amount of salt and seasoned salt as needed.

Step #5

In this step pour in drained, cooked macaroni and stir it constantly to combine. And then serve this pioneer woman fancy mac and cheese immediately to your guest.

You must try this Baked Pizza Taquitos amazing recipe too with your family and friends.


How to make a roux for mac and cheese

A roux is simply a mixture of fat (butter here) and flour, usually in equal measures, which is cooked together in order to remove the raw, floury flavor. For macaroni and cheese, you make a fairly light roux by cooking it for about three minutes. Then, milk is added to the roux to make the béchamel (or white) sauce.

First, start by melting the butter.

Then add the flour and seasonings and …

Cook over medium heat, stirring constantly with a wooden spoon in a figure-8 motion, for three minutes. This one looks a bit darker than a classic roux might because of the smoked paprika.

Then, to make your white sauce (or béchamel), add the milk slowly, whisking the entire time, and cook until bubbly and thick.

Aaaand then add your cheese for your glorious macaroni and cheese situation.

There’s your base for the best baked mac and cheese recipe ever!

There are loads of mac and cheese recipes out there, with fancy embellishments and uber creative spins. But his isn’t one of those – it’s a classic baked mac and cheese that’s simple enough to appeal to everyone. Readers report entire families devouring this stuff on Thanksgiving, Christmas, and Easter! BUT it’s also a great jumping-off point if you want to make it your own (check the FAQs for more ideas!)


50 Mac and Cheese Recipes

Bring a pot of salted water to a boil add the pasta and cook until al dente. Reserve 1 cup cooking water, then drain the pasta. Preheat the oven to 400 degrees F.

Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, 2 minutes, then whisk in the milk. Add the bay leaf, nutmeg and 1 teaspoon salt and simmer, whisking occasionally, until thick, 8 minutes. Remove the bay leaf and stir in 2 cups cheddar and the gruyere. Stir in the pasta and the reserved cooking water to make a loose sauce. Butter a 2-quart baking dish add the pasta mixture and top with the remaining 1/2 cup cheddar. Bake 15 minutes.

20121107_FNM_S05_silo_butternut_0055.tif

Food Styling: Rebecca Jurkevich Prop Styling: Paige Hicks

2. Butternut–Blue Cheese: Peel and cube 1 small butternut squash roast at 425 degrees F until tender, about 20 minutes. Make Classic Baked Mac and Cheese, using 2 1/2 cups cheddar in the sauce and replacing the gruyere with 3/4 cup crumbled blue cheese add the squash. Top with 1/4 cup each cheddar and blue cheese and broil until melted. (Do not bake.)

3. Italian: Make Classic Baked Mac and Cheese, replacing the cheddar in the sauce and on top with fontina. Top with 1/4 cup each panko and grated Parmesan before baking.

4. Beer and Brat: Make Classic Baked Mac and Cheese, replacing 1 cup of the milk with pilsner beer. Add 3 browned sliced bratwurst increase the cheddar on top to 1 cup.

5. Kielbasa: Make Classic Baked Mac and Cheese, replacing the cheddar in the sauce and on top with horseradish cheddar. Add 12 ounces browned diced kielbasa top with 1 cup crushed pretzels before baking.

6. Truffle: Sauté 1 pound sliced mushrooms in olive oil until browned. Make Classic Baked Mac and Cheese, replacing the cheddar in the sauce with 2 cups grated truffle cheese. Add the mushrooms top with 1/4 cup gruyere instead of the cheddar.

7. Onion Lovers': Cook 2 sliced large onions in butter until golden brown, 15 minutes. Make Classic Baked Mac and Cheese, adding the onions and 1 bunch chopped scallions. Bake, then sprinkle with canned fried onions.

8. Lobster: Make Classic Baked Mac and Cheese, using all cheddar add 12 ounces chopped cooked lobster. Top with the cheese and a mix of 1/2 cup panko, 1/4 cup chopped chives and 1 tablespoon melted butter broil until golden. (Do not bake.)

9. Smoked Mozzarella: Make Classic Baked Mac and Cheese, adding 1/2 cup each sliced roasted red peppers and diced smoked mozzarella. Top with the cheddar and broil until melted. (Do not bake.)

10. Bacon: Make Classic Baked Mac and Cheese add 8 slices crumbled cooked bacon before baking.

11. Bacon-Chipotle: Make Classic Baked Mac and Cheese, reducing the cheddar in the sauce to 1 cup and replacing the gruyere with 2 cups chipotle cheddar add 2 tablespoons chopped chipotles in adobo sauce and 8 slices crumbled cooked bacon. Top with the cheese and a mix of 1/2 cup panko and 1 teaspoon smoked paprika before baking.

12. Classic Stovetop: Make Classic Baked Mac and Cheese, adding just enough of the reserved cooking water to make a thick sauce. Skip step 3.

13. French-Style Stovetop: Make Classic Baked Mac and Cheese, cooking 2 chopped garlic cloves in the butter, replacing the cheddar in the sauce with 8 ounces brie (rind removed) and adding just enough of the reserved cooking water to make a thick sauce stir 2 tablespoons whole-grain mustard into the sauce. Skip step 3.

14. American Mac and Cheese:

  • Kosher salt
  • 8 ounces elbow macaroni or other small pasta
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 teaspoon mustard powder
  • Pinch of cayenne pepper
  • 1 12-ounce can evaporated milk
  • 1 1/2 cups grated mild yellow cheddar cheese
  • 1/4 cup diced processed cheese, such as Velveeta
  • Freshly ground black pepper

Bring a pot of salted water to a boil add the pasta and cook until al dente. Reserve 1 cup cooking water, then drain the pasta.

Meanwhile, melt the butter in a medium saucepan over medium heat whisk in the flour, mustard powder and cayenne and cook, whisking, 1 minute. Whisk in the evaporated milk and simmer, stirring occasionally, until slightly thick, about 5 minutes. Stir in the cheeses, then the pasta and just enough of the reserved cooking water to make a thick sauce. Season with salt and black pepper.

15. Barbecue-Style: Make American Mac and Cheese stir in 1 cup warm prepared pulled pork. Sprinkle with crushed barbecue potato chips.

16. Hot Dog: Make American Mac and Cheese, adding all of the reserved cooking water to make a loose sauce add 4 sliced hot dogs. Transfer to a buttered baking dish and top with a mix of 1/4 cup cheddar, 2 tablespoons panko and a pinch of mustard powder bake at 400 degrees F, 15 minutes.

17. Pimiento: Make American Mac and Cheese, adding all of the reserved cooking water to make a loose sauce add 1/2 cup pimientos and 1/4 cup sour cream. Transfer to a buttered baking dish top with crushed butter crackers. Bake at 375 degrees F, 15 minutes.

20121107_FNM_S05_silo_broccoli_0006.tif

Food Styling: Rebecca Jurkevich Prop Styling: Paige Hicks

18. Broccoli and Havarti: Make American Mac and Cheese, adding 2 cups broccoli florets to the pasta during the last 3 minutes of cooking and replacing the cheddar with havarti.

20121107_FNM_S04_Peas_Ham_Mac_0036.tif

Food Styling: Rebecca Jurkevich Prop Styling: Paige Hicks

19. Ham and Pea: Make American Mac and Cheese, adding 1 cup frozen peas to the pasta during the last 3 minutes of cooking. Stir in 1 cup chopped ham

20121107_FNM_S01_Cajun_Mac_0034.tif

Food Styling: Rebecca Jurkevich Prop Styling: Paige Hicks

20. Andouille: Make American Mac and Cheese, adding 1/2 teaspoon Cajun seasoning with the flour. Stir in 6 ounces browned diced andouille sausage, 1/3 cup chopped Peppadew peppers and 1 sliced scallion.

21. Roasted Pepper and Chipotle: Purée 1 cup chopped roasted red peppers, 1 small chipotle in adobo sauce and 1 tablespoon adobo sauce. Make American Mac and Cheese stir in the pepper purée and 2 sliced scallions.

22. Cheeseburger: Brown 1/2 pound ground beef with 1/4 cup each ketchup, chopped onion and chopped pickles. Make American Mac and Cheese, adding all of the reserved cooking water to make a loose sauce. Transfer half of the pasta mixture to a buttered baking dish top with the beef mixture, then the remaining pasta mixture. Sprinkle with 1/2 cup cheddar and bake at 400 degrees F, 15 minutes.

23. Spinach-Artichoke: Make American Mac and Cheese, adding all of the reserved cooking water to make a loose sauce stir in one 6-ounce jar chopped marinated artichoke hearts and 2 cups chopped baby spinach. Transfer to a buttered baking dish. Mix 2 tablespoons each panko, grated Parmesan and chopped parsley sprinkle on top. Bake at 400 degrees F, 15 minutes.

24. Wisconsin-Style: Make American Mac and Cheese, adding 2 teaspoons spicy brown mustard and all of the reserved cooking water to make a loose sauce. Transfer to a buttered baking dish top with 1/2 cup cheddar cheese curds and broil until melted.

25. Chili-Chip: Make American Mac and Cheese, adding all of the reserved cooking water to make a loose sauce. Transfer to a buttered baking dish top with 1 cup chili and 1/4 cup each crushed tortilla chips and grated pepper jack cheese. Bake at 400 degrees F, 15 minutes.

26. Light: Make American Mac and Cheese, using multigrain pasta and reduced-fat cheddar and replacing the evaporated milk with 2% milk.

27. Alfredo Mac and Cheese:

  • Kosher salt
  • 8 ounces penne or other short pasta
  • 1 clove garlic, smashed
  • 1 tablespoon unsalted butter
  • 2 cups heavy cream
  • Freshly ground pepper
  • 1/2 cup grated Parmesan cheese, plus more for topping

Bring a pot of salted water to a boil add the pasta and cook until al dente. Reserve 1 cup cooking water, then drain the pasta.

Meanwhile, rub a large skillet with the smashed garlic clove, then discard the garlic. Add the butter and melt over medium-high heat. Add the cream, 1/2 teaspoon salt, and pepper to taste and bring to a boil, stirring occasionally. Reduce the heat to medium low and simmer until reduced by about one-third, 5 minutes. Stir in the Parmesan.

Add the pasta and just enough of the reserved cooking water to make a thick sauce. Season with salt and pepper and top with more Parmesan.

28. Sun-Dried Tomato: Make Alfredo Mac and Cheese stir in 4 ounces goat cheese, 1/4 cup chopped sun-dried tomatoes and a handful of chopped basil.

29. Creamy Vegetable: Make Alfredo Mac and Cheese stir in 2 cups cooked mixed vegetables and 2 tablespoons each mascarpone and chopped parsley.

30. Four-Cheese: Make Alfredo Mac and Cheese, cooking 1 minced shallot in the butter stir in 1/4 cup each shredded mozzarella, shredded asiago and diced taleggio cheese. Top with chopped parsley.

31. Pesto: Make Alfredo Mac and Cheese stir in 2 tablespoons pesto and a handful of chopped basil.

20121107_FNM_S05_silo_garlic_0010.tif

Food Styling: Rebecca Jurkevich Prop Styling: Paige Hicks

32. Garlic and Herb: Make Alfredo Mac and Cheese, cooking 1 minced garlic clove and 1 teaspoon each chopped basil, parsley, chives and thyme in the butter.

33. Vodka Sauce: Make Alfredo Mac and Cheese, cooking 1 minced shallot, a pinch of red pepper flakes and 1 cup canned crushed tomatoes in the butter add 1/4 cup vodka and simmer until partially evaporated before adding the cream. Stir in 2 tablespoons each mascarpone and chopped basil.

34. Walnut–Blue Cheese: Toast 1/4 cup chopped walnuts and 1 tablespoon chopped sage in 1/2 tablespoon butter. Make Alfredo Mac and Cheese, adding 1/4 cup soft blue cheese with the Parmesan. Top with the walnut mixture.

35. Pancetta and Pea: Make Alfredo Mac and Cheese, adding 1/2 cup frozen peas to the pasta during the last 3 minutes of cooking cook 2 ounces chopped sliced pancetta in the butter before adding the cream. Top with chopped parsley.

20121107_FNM_S02_Spanish_Mac_and_Cheese_0037.tif

Food Styling: Rebecca Jurkevich Prop Styling: Paige Hicks

36. Mini Spanish: Make Alfredo Mac and Cheese, stirring in 1/2 teaspoon chopped thyme, 1/2 cup browned diced dried chorizo, 1/2 cup grated manchego and 1 beaten egg with the pasta add all of the reserved cooking water to make a loose sauce. Divide among 4 to 6 small ramekins. Top with sliced tomato or piquillo peppers and more manchego. Broil until golden.

37. Tortellini: Make Alfredo Mac and Cheese, using one 9-ounce package tortellini and only 1 cup cream. Stir in 1/2 cup marinara sauce and a handful of chopped basil add all of the reserved cooking water to make a loose sauce. Transfer to a buttered baking dish. Top with 1/4 cup each ricotta and shredded mozzarella. Broil until golden.

38. Mushroom and Leek: Make Alfredo Mac and Cheese, using 2 tablespoons butter cook 1 sliced leek, 3 cups sliced mushrooms and 1 teaspoon chopped thyme in the butter. Add 1/2 cup grated havarti with the Parmesan and add all of the reserved cooking water to make a loose sauce. Transfer to a buttered baking dish. Top with 1/2 cup havarti and broil until golden.

39. Chicken-Sage: Make Alfredo Mac and Cheese, cooking 2 tablespoons chopped sage in the butter. Add all of the reserved cooking water to make a loose sauce stir in 1 1/2 cups shredded cooked chicken. Transfer to a buttered baking dish. Top with 1 cup grated comté cheese broil until golden.

40. Upside-Down: Cook 6 ounces sliced Canadian bacon in butter in a large cast-iron skillet, turning, until browned arrange in an even layer in the skillet. Make Alfredo Mac and Cheese, using egg noodles add 1/2 cup farmer’s cheese and 2 beaten eggs with the Parmesan, and add all of the reserved cooking water to make a loose sauce. Pour the pasta mixture into the skillet and bake at 375 degrees F, 15 minutes. Let rest 5 minutes, then invert onto a plate.

41. Custard-Style Mac and Cheese:

  • Kosher salt
  • 8 ounces small pasta shells or other small pasta
  • 3 tablespoons unsalted butter
  • 2 large eggs
  • 1 cup evaporated milk
  • 3 cups grated mild yellow cheddar cheese
  • Pinch of cayenne pepper

Bring a pot of salted water to a boil add the pasta and cook until al dente. Reserve 1 cup cooking water, then drain the pasta and toss with the butter until melted.

Whisk the eggs, evaporated milk, cheese, cayenne and 1/2 teaspoon salt in a large saucepan and cook over medium heat, whisking, until thickened, about 3 minutes. Add the pasta and cook, stirring, 2 minutes, adding just enough of the reserved cooking water to make a thick sauce.

42. Tuna and Veggie: Make Custard-Style Mac and Cheese, stirring in 1 can drained tuna and 1 1/2 cups thawed frozen peas and carrots with the pasta.

43. Philly Cheesesteak: Make Custard-Style Mac and Cheese, replacing 1 cup of the cheddar with provolone. Meanwhile, sauté 1 sliced onion and 2 sliced bell peppers in vegetable oil stir in 1/2 pound shredded sliced roast beef. Spoon over the mac and cheese.

44. Queso: Make Custard-Style Mac and Cheese, replacing 1 cup of the cheddar with 4 ounces cream cheese stir in 2/3 cup salsa. Top with crushed corn chips.

45. Ham and Corn: Make Custard-Style Mac and Cheese, replacing 1 cup of the cheddar with 4 ounces cream cheese. Stir in 5 ounces diced ham and 1 can creamed corn. Top with chopped scallions.

46. Sourdough–Goat Cheese: Toast 2 cups fresh sourdough breadcrumbs in 1/2 stick butter add salt, pepper and chopped parsley to taste. Make Custard-Style Mac and Cheese, replacing half of the cheddar with monterey jack. Top with 2 ounces goat cheese and the toasted breadcrumbs.

47. Deli-Style: Make Custard-Style Mac and Cheese, replacing the cheddar with 1 1/2 cups each grated Swiss cheese and caraway havarti. Top with crushed bagel chips.

48. Gluten-Free: Toast 1/3 cup crushed gluten-free crisp rice cereal and 1 tablespoon chopped herbs in 1 tablespoon butter stir in 1 tablespoon grated Parmesan and season with salt and pepper. Make Custard-Style Mac and Cheese, using gluten-free pasta. Top with the toasted cereal mixture.

49. Baked Mini Macs: Make Custard-Style Mac and Cheese, using 3 eggs. Divide among 12 buttered muffin cups. Sprinkle with 1/2 cup cheddar and bake at 400 degrees F until golden and puffed, 12 to 15 minutes.


Ingredients

  1. For the topping:
    • 2 tablespoons unsalted butter, plus more for baking dish
    • 2 tablespoons extra-virgin olive oil
    • 2 cups panko (Japanese breadcrumbs)
    • 2 large garlic cloves, minced
    • 2 ounces finely grated Parmesan (about 1/2 cup)
    • 1/2 teaspoon kosher salt
  2. For the macaroni and sauce:
    • 2 teaspoons kosher salt, plus more
    • 1 pound dried elbow macaroni
    • 1/2 cup (1 stick) unsalted butter
    • 6 tablespoons all-purpose flour
    • 4 cups whole milk
    • 3/4 cup heavy cream
    • 1/2 teaspoon ground white pepper
    • 1 1/2 tablespoons mustard powder
    • 16 ounces coarsely grated extra-sharp cheddar (about 6 cups)
    • 2 ounces grated Parmesan (about 1/2 cup)
  3. Special equipment:
    • 9- by 13-inch baking dish

  • 2 cups chicken broth
  • 2-1/2 cups heavy cream
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic minced
  • 1 pound rotelle, Gemelli, or rotini pasta
  • 3 tablespoons 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 breadcrumbs
  • 3 tablespoons butter, melted
  • 1/2 cup grated Parmesan cheese

Preheat the oven to 400 F and butter a 13" x 9" baking dish. Bring a large pot of water to boil for the pasta.

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. Both of these processes should take about 10 minutes.

Melt the butter and olive oil in another large heavy saucepan and cook the onions and garlic until translucent and tender. Cook the pasta until al dente and drain.

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 prepared baking dish. In a small bowl, mix bread crumbs, 3 tablespoons melted butter and Parmesan cheese sprinkle over casserole. Bake for 20 to 30 minutes until the top browns and casserole are bubbly.


Meatless Monday: Macaroni and Four Cheeses

There's no way I'd be caught making a recipe that requires more than 10 minutes of prep time on a weeknight. When I get home from work, I eat really simple things like leftovers from the weekend, or easy-to-throw-together soups, salads and omelets.

But weekends are a different story. I like to cook up a storm on the weekends, eating and serving all kinds of fancy stuff on Saturdays and Sundays, usually big-batch recipes like casseroles and soups that I can refrigerate or freeze for busier days. Last night I made Ellie Krieger's Macaroni and Four Cheeses (cheddar, jack, ricotta and Parmesan), which doesn't actually take that long to make (43 minutes from start to finish) but it makes for good leftovers to take to lunch. It's made with pureed butternut squash (use frozen or if you happen to have leftover roasted butternut, mash that up and put that in there) so you can feel good about getting a serving of vegetables with your mac and cheese -- and it won't taste all squashy, I swear -- it's creamy and cheesy with a crunchy top, just the way mac and cheese should be. The recipe calls for elbow macaroni I like to use whole wheat elbows or small shells, but you can use whichever you prefer.


Mac & Cheese Recipe | How To Make Macaroni & Cheese | Easy & Simple Mac & Cheese | The Foodie

Macaroni and cheese or Mac & Cheese is a perfect match made in food heaven. This heavenly combination of mild flavors makes a soulful bowl of creamy, cheesy pasta. Whenever you want delicious comfort food try this cheesy treat and delight your taste buds.

Butter 1 tablespoon
All Purpose Flour- 2 tablespoon
Milk- 2 cup
Processed Cheese- 1 cup
Black Pepper- 1 Pinch
Salt- As required
Macaroni- 1 cup
Butter- As required
Mozzarella Cheese- 2 tablespoon

1) Preheat the oven to 350 degrees Celsius and grease a baking tray with 1/2 tablespoon of butter.
2) Parboil the macaroni, and drain the excess water. Keep it aside.
3) Melt butter in a pan, add Maida and cook for 3-4 minutes.
4) Add milk & processed cheese and cook over medium heat until the cheese melts.
5) Now, mix the macaroni in this cheese sauce and transfer it to the baking tray.
6) Sprinkle some processed cheese & some mozzarella cheese over the macaroni and bake it for 30 minutes, until the cheese becomes golden brown.


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