BAKED MAC AND CHEESE WITH RAGU CHEESE SAUCE RECIPES

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EASY BAKED MAC-N-CHEESE RECIPE | ALLRECIPES



Easy Baked Mac-N-Cheese Recipe | Allrecipes image

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

1 pound rotini pasta
1 (16 ounce) jar Alfredo sauce
¾ pound shredded Cheddar cheese
¼ cup bread crumbs, or more to taste
2 tablespoons shredded Cheddar cheese, or more to taste

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



Mac And Cheese Recipe With Rich Beef Ragu - olivemagazine image

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

beef shin 1 kg, cut into chunks
plain flour 2 tbsp, seasoned really well
?olive oil
onions 2, finely chopped
carrots 3, grated
star anise 1
tomato purée 3 tbsp
beef stock 200ml
red wine 200ml
passata 200ml
basil a bunch, chopped
butter 35g
plain flour 35g
whole milk 700ml
English mustard powder 1 tsp
mature cheddar 200g, grated
gruyère 100g, grated
emmental 100g, grated
macaroni 250g

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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