BEST PARMESAN CHEESE GRATER RECIPES

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MACARONI CHEESE IN 4 EASY STEPS RECIPE - BBC GOOD FOOD



Macaroni cheese in 4 easy steps recipe - BBC Good Food image

A simple step-by-step guide to making a classic supper dish. An old favourite, made with plenty of cheese and a little mustard

Provided by Good Food team

Categories     Dinner, Main course, Supper

Total Time 45 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 11

700ml full-fat milk
1 onion, peeled and halved
1 garlic clove, peeled
1 bay leaf
350g macaroni
50g butter, plus a little extra for greasing
50g plain flour
175g mature cheddar cheese, grated
1 tsp English mustard
50g parmesan, grated
50g coarse white breadcrumb

Steps:

  • Prepare the pasta: In a small pan, warm the milk, onion, garlic and bay leaf until almost boiling. Remove from the heat, leave covered to infuse for 10 mins, then strain. Cook the macaroni according to pack instructions until just soft, but still with a little bite (this is called al dente in Italian). This will take about 10 mins. Drain in a colander, then run under the tap and stir to stop the pasta sticking together.
  • Make a roux: (A roux is simply flour and fat, cooked together, then used to thicken sauces.) Heat oven to 190C/ fan 170C/gas 5 and butter a 25 x 18cm ovenproof dish. Melt the butter in the medium pan. When foaming, add the flour, then cook, stirring constantly, for 1 min on a low heat.
  • Finish the sauce: Slowly stir the warm infused milk into the roux until smooth. Simmer for 3-4 mins, stirring often, until the sauce has thickened and has a coating consistency (run your finger through the sauce on a spoon – it should leave a trail). Remove the pan from the heat, then add the cheddar and mustard powder. Season, then stir until the cheese has melted.
  • Assemble and bake: Mix the cheesesauce through the macaroni to coat it well, then tip into the prepared dish. Sprinkle the Parmesan and breadcrumbs over the top, then bake for 15-20 mins until golden brown and bubbling. Serve piping hot on its own or with a green salad.
  • EQUIPMENT: 1 small saucepan with lid, 1 large saucepan, 1 medium saucepan, colander, chopping board, sharp knife, grater, wooden spoon, ovenproof dish

Nutrition Facts : Calories 860 calories, FatContent 40 grams fat, SaturatedFatContent 24 grams saturated fat, CarbohydrateContent 97 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 4 grams fiber, ProteinContent 36 grams protein, SodiumContent 1.72 milligram of sodium

PARMESAN-CRUSTED CHICKEN PARM RECIPE | FOOD NETWORK ...



Parmesan-Crusted Chicken Parm Recipe | Food Network ... image

A double dose of Parmesan yields layers of deliciousness in this comforting dish. First, pounded chicken breasts are coated in Parmesan and pan-fried to a golden, crunchy exterior. They're then topped with a quick tomato sauce and more Parmesan and mozzarella before a quick trip under the broiler for a gooey, cheesy finish. Serve with a side of pasta for an easy riff on chicken Parm.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 45 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 15

2 boneless, skinless chicken breasts (about 1 pound)
Kosher salt and freshly ground black pepper 
8 ounces Parmesan  
1/2 cup shredded mozzarella (about 2 ounces) 
1/2 teaspoon garlic powder 
1/2 teaspoon onion powder 
1 1/2 teaspoons Italian seasoning 
2 large eggs 
2 tablespoons olive oil 
1 clove garlic, minced 
Two 14-ounce cans tomato sauce 
1 tablespoon granulated sugar 
Pinch crushed red pepper flakes 
Fresh basil leaves, for garnish 
Pasta, for serving, optional

Steps:

  • Preheat the broiler to high.
  • Cut the chicken breasts in half lengthwise, making 4 equal pieces. (They should look like large chicken tenders.) Put one sheet of plastic wrap on a cutting board, put a piece of chicken in the center of it and top with another sheet of plastic wrap. Pound the chicken with the flat side of a meat mallet, starting from the center and working your way out to the edges, until the chicken is 1/4 inch thick. Transfer to a plate and repeat with the remaining chicken. Sprinkle the chicken with 1 teaspoon salt and a few grinds of black pepper.  
  • Grate the Parmesan in a food processor using the grater attachment to yield about 2 cups. Transfer 1/4 cup to a small bowl and mix with the mozzarella; set aside.  
  • Transfer the remaining Parmesan to a plate or shallow bowl. Add the garlic powder, onion powder and 1 teaspoon of the Italian seasoning and toss with your hands to combine. Beat the eggs, 1 teaspoon salt and a few grinds of black pepper in a separate shallow bowl. 
  • Dip one piece of chicken into the egg mixture, coating it on both sides. Press both sides of the chicken into the Parmesan mixture, pressing with your hands to help the cheese stick. Transfer to a plate and repeat with the remaining chicken. If any of the Parmesan mixture remains in the plate, press it onto the chicken.  
  • Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken, reduce the heat to medium and cook until the cheese is a nice golden brown and the chicken can be lifted easily from the skillet, 4 to 5 minutes. Flip the chicken and continue to cook until the cheese on the other side is golden brown and the chicken is cooked through, 3 to 4 minutes longer. Transfer the chicken to a baking sheet. Wipe away any pieces of cheese that remain in the skillet. 
  • Reduce the heat to low, add the garlic to the skillet and quickly stir just to soften, about 30 seconds. Stir in the tomato sauce, sugar, red pepper flakes, remaining 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt and a few grinds of black pepper. Cover slightly to prevent splattering and cook, stirring occasionally, until the sauce has thickened slightly, about 10 minutes.  
  • Spoon 2 tablespoons of the sauce over top of each chicken piece. Divide the reserved Parmesan-mozzarella mixture over the chicken. Broil, watching closely, until the cheese is melted and turning golden brown in spots, 2 to 4 minutes depending on your broiler.  
  • To serve, spoon some sauce onto a plate and top with a piece of chicken. Garnish the chicken with some basil leaves and serve with a side of pasta, if desired.  

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