BAKED CHEESE RAVIOLI RECIPES

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BAKED MAC AND CHEESE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Baked Mac and Cheese Recipe: How to Make It - Taste of Home image

Even people who have had their own homemade baked macaroni and cheese recipe for years ask for mine when they taste this crumb-topped version. For the best baked mac and cheese, use extra-sharp white cheddar cheese for more flavor. —Shelby Thompson of Dover, Delaware

Provided by Taste of Home

Categories     Dinner

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 servings.

Number Of Ingredients 10

1 package (16 ounces) uncooked elbow macaroni
1/3 cup plus 1/4 cup butter, divided
3/4 cup finely chopped onion
6 tablespoons all-purpose flour
1 teaspoon ground mustard
3/4 teaspoon salt
1/4 teaspoon pepper
4-1/2 cups 2% milk
4 cups shredded sharp cheddar cheese
3/4 cup dry bread crumbs

Steps:

  • Preheat oven to 350°. Cook macaroni according to package directions for al dente; drain., In a Dutch oven, heat 1/3 cup butter over medium heat; saute onion until tender. Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened. Stir in cheese until melted. Stir in macaroni. Transfer to a greased 13x9-in. baking dish., In a microwave, melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, until heated through, 30-35 minutes.

Nutrition Facts : Calories 689 calories, FatContent 37g fat (22g saturated fat), CholesterolContent 104mg cholesterol, SodiumContent 834mg sodium, CarbohydrateContent 62g carbohydrate (10g sugars, FiberContent 3g fiber), ProteinContent 28g protein.

BAKED SPINACH RAVIOLI RECIPE - FOOD NETWORK



Baked Spinach Ravioli Recipe - Food Network image

Provided by Food Network Kitchen

Total Time 30 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 11

4 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
2 sprigs fresh rosemary
1/4 cup all-purpose flour
2 cups whole milk
Kosher salt and freshly ground pepper
2 9-ounce packages refrigerated cheese ravioli
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
2 ounces low-moisture mozzarella, cut into 1/2-inch cubes
1/4 cup grated grana padano or parmesan cheese

Steps:

  • Preheat the broiler. Melt the butter in a large ovenproof skillet over medium-high heat. Add the onion, garlic and rosemary and cook, stirring often, until the onion is soft and just starts browning, about 6 minutes.
  • Sprinkle in the flour and cook, stirring, until smooth and bubbling, about 2 minutes. Stir in 2 cups water, the milk, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a gentle simmer. Stir in the ravioli and cook, stirring occasionally, until the ravioli are tender and the sauce thickens, 5 to 7 minutes.
  • Remove from the heat. Discard the rosemary sprigs and stir in the spinach. Sprinkle with the mozzarella and grana padano. Place the skillet under the broiler until golden and bubbling, about 5 minutes.

Nutrition Facts : Calories 700, FatContent 33 grams, SaturatedFatContent 20 grams, CholesterolContent 129 milligrams, SodiumContent 1135 milligrams, CarbohydrateContent 72 grams, FiberContent 6 grams, ProteinContent 30 grams, SugarContent 11 grams

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