recipecommunity | Entries tagged with mac and cheese

French Onion Mac & Cheese
Yields: 4 servings Prep Time: 0 hours 15 mins Total Time: 1 hour 25 mins

Ingredients

5 tbsp. butter, divided, plus more room temperature for brushing
2 large yellow onions, thinly sliced
Kosher salt
8 oz. cavatappi or other short curly pasta
2 tbsp. all-purpose flour
2 1/2 c. whole milk
1 c. grated fontina cheese
2 1/2 c. grated Gruyère
1 c. shredded sharp white cheddar
1 tsp. Dijon mustard
Pinch of cayenne pepper
1 tsp. fresh thyme leaves, plus more for garnish

Directions

Preheat oven to 350°. Brush 4 to 6 ramekins (depending on size) or small ovenproof baking dishes with butter. Alternatively, brush one large baking dish with butter.
In a large skillet, melt 3 tablespoons of the butter over medium. Add the onions and a pinch of salt and cook, stirring occasionally, until they are golden, about 30 minutes.
Cook pasta in a large pot of boiling salted water, following package directions until al dente. Drain pasta.
In a medium saucepan, melt the remaining 2 tablespoons butter over medium-high. Add flour and cook, stirring, 1 minute. While whisking, slowly pour in milk until combined. Bring to a boil and reduce heat to medium. Simmer, stirring, until sauce is thickened, about 6 minutes. Stir in fontina, 1 cup of the gruyere, and cheddar until cheese is melted. Remove from the heat. Stir in the pasta, caramelized onions, Dijon, thyme, and cayenne. Season with salt and pepper.
Divide mixture among ramekins and top each ramekin with the remaining gruyère. Bake until sauce is bubbly around the edges, about 20 minutes.
Switch oven to broil and broil until cheese is golden, about 2 minutes. Garnish with more thyme before serving.

nverland

Fried Chicken Mac and Cheese – Paula Deen
Prep time: 15 minutes Cook time: 15 minutes Servings: 15

Ingredients

4 cups cooked and drained elbow macaroni
4 tablespoons cut into pieces butter
1 tablespoon sour cream
2 cups grated cheddar cheese
4 oz cubed (the kind that melts easily) soft block cheese
4 oz cream cheese
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/4 cup milk
4 diced and double fried (for extra crispiness) fried chicken tenders
Hot Sauce
For garnish jalapeños
Crumbled for garnish bacon
For garnish green onions

Directions

In a large pot of boiling water, add macaroni and cook for 5 minutes, or until al dente. Drain.

Fry already cooked chicken tenders in 360 °F oil for 1 1/2-2 minutes, then dice.

In a large saucepan, add the butter, soft block cheese, milk and a splash of the pasta water. Stir and let melt. Add the grated cheddar cheese, cream cheese, sour cream, salt and pepper. Stir to combine, and let the cheddar cheese melt.

Add cooked pasta and combine to coat evenly. Add more milk to thin consistency if desired. Serve, topped with the chicken cubes and with your choice of garnish (crumbled bacon, chopped jalapeños, green onions, etc.)

eresse21.livejournal.com

I've tried a lot of Macaroni and Cheese recipes. This one is the family favorite so far. I occasionally tweak it by substituting mozzarella or Swiss cheese for the Gruyère or adding Parmesan or pecorino. I've also used mustard and/or paprika in lieu of the cayenne, penne or ziti instead of macaroni and mixed in bacon, roast or boiled chicken bits, ham and even smoked salmon. It's a fairly flexible recipe.

Macaroni and Cheese
1 pound elbow macaroni
6 slices white bread, crust removed and torn into small pieces
2 tablespoons melted butter
5 1/2 cups milk
6 tablespoons butter
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
3 cups cheddar cheese, grated
1 1/2 cups Gruyère cheese, grated
1 1/2 cups grated cheddar cheese and 1/2 cup grated Gruyère cheese for topping
cold sour cream (optional)

Cook the macaroni in lots of salted boiling water, removing from heat 3-4 minutes before the end of cooking time stated in package directions. Drain. Toss the bread pieces in the melted butter; set aside. Bring the milk just to the boil. Remove from heat.

Melt the butter in a large saucepan or high-sided skillet. Add the flour and cook for a few minutes, mixing with a wooden spoon. Switch to wire whisk and slowly stir in the hot milk. Cook the mixture, whisking constantly, until smooth and thickened. Remove from heat. Stir in salt, pepper, nutmeg, cayenne pepper and cheeses. Combine the cheese sauce with the macaroni; mix thoroughly.

Preheat the oven to 375ºF. Butter a 3-quart casserole or baking dish. Transfer the macaroni mixture to prepared dish. Sprinkle with the remaining cheeses and bread pieces. Bake until browned on top, about 30-40 minutes. Serve with a dollop of sour cream, if desired. Serves 12.

Note: Giada de Laurentiis has an interesting "cupcake" version of Mac and Cheese. She fills buttered muffin or cupcake tins 2/3 full with the macaroni mixture, places a few pieces of chopped tomato, bacon or ham and broccoli florets on top then sprinkles them with breadcrumbs and bakes them for about 20 minutes. I'm planning to make them for a family reunion. Will post the recipe and directions if they're as good as they look.

lotrangel17.livejournal.com

I found this recipe years ago when I watched Food Network religiously and it's the one I use the most.

Ingredients

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard (I don't use this when I make it)
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf (or this)
1/2 teaspoon paprika (or this)
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt (I use regular salt)
Fresh black pepper

Topping:

3 tablespoons butter
1 cup panko bread crumbs

Directions

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 saute 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.

~~~

Most of the time I make it with the breadcrumbs on half because my oldest doesn't like them but the panko breadcrumbs are very crunchy and they go good with the gooey cheese - so you could make it without the topping and it would still taste fine.

alexcat.livejournal.com

To all of you out there - I'm currently looking for good mac and cheese recipes. If you've got 'em, post them here! I think I'll try to do this once every week or two and give you all a chance to post some new recipes. Please pimp this community too. We can use lots of good cooks and even more important, good food.

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Good Food Every Day

Entries tagged with mac and cheese

French Onion Mac & Cheese

Fried Chicken Mac and Cheese – Paula Deen

Macaroni and Cheese by Martha Stewart

Baked Macaroni and Cheese by Alton Brown

Call for YOUR recipes - Macaroni and Cheese

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