EASY BAKED MAC-N-CHEESE RECIPE | ALLRECIPES
Quick way to make a really rich and creamy mac 'n cheese using alfredo sauce in place of the bechamel.
Provided by Brigette Anderson
Categories Main Dishes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 1 9x13-inch baking dish
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain pasta and return to pot. Stir Alfredo sauce and 3/4 pound Cheddar cheese into pasta until cheese begins to melt. Pour pasta mixture into a 9x13-inch baking dish; top with bread crumbs and 2 tablespoons Cheddar cheese.
- Bake in the preheated oven until cheese is melted and bread crumbs are golden brown, about 30 minutes.
Nutrition Facts : Calories 568.7 calories, CarbohydrateContent 48.1 g, CholesterolContent 69.8 mg, FatContent 32.3 g, FiberContent 2 g, ProteinContent 21.7 g, SaturatedFatContent 16 g, SodiumContent 855 mg, SugarContent 3.8 g
MAC AND CHEESE RECIPE WITH RICH BEEF RAGU - OLIVEMAGAZINE
We've reinvented a classic mac 'n' cheese dish by adding a hidden layer of rich beef ragu to this recipe to make it really special and indulgent
Provided by Janine Ratcliffe
Categories Meat and poultry
Total Time 4 hours
Number Of Ingredients 19
Steps:
- Heat the oven to 160C/fan 140C/gas 3. Start with the ragu. Toss the beef in the flour and shake off the excess. Heat a little oil in a heavy casserole then cook the beef chunks in small batches until they have a good colour on all sides, then scoop them out and do the next batch.
- Once all the beef has browned, tip it back into the casserole and add the onion, carrot and star anise. Cook, stirring for about 5 minutes, then stir in the tomato purée. Add the stock, wine and passata and bring to a simmer. Cover the pan with foil and put on a lid to create a seal. Transfer to the oven and cook for 3 hours, then check the beef is done – you want it to fall apart easily. If it doesn’t, put it back in the oven for another 30 minutes to an hour. Stir in the basil.
- Meanwhile, make the mac and cheese. Melt the butter in a pan then stir in the flour. Keep cooking and stirring for 3 minutes then gradually whisk in the milk to give a smooth sauce.
- Add the mustard powder, cheddar, gruyère, emmental and stir until melted. Season.
- Turn up the oven to 220C/fan 200C/gas 7. Cook the macaroni until just al dente then rinse under cold water and drain well. Mix with the cheese sauce.
- Spoon the ragu into a large baking dish. Top with the mac and cheese. Bake for 20-30 minutes until golden and bubbling. Rest for 5 minutes before serving.
Nutrition Facts : Calories 690 calories, FatContent 34 grams fat, SaturatedFatContent 19 grams saturated fat, CarbohydrateContent 39 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 4 grams fibre, ProteinContent 47 grams protein, SodiumContent 1000 milligrams of sodium
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