DECADENT MAC AND CHEESE RECIPE RECIPES

DECADENT MAC AND CHEESE RECIPE | REAL SIMPLE

Decadent Mac and Cheese Recipe | Real Simple image

Unlike most mac and cheese recipes out there, this one doesn’t require you to make a béchamel sauce. Usually béchamel adds an unbeatable creamy, rich consistency but here a bit of evaporated milk thickens the mac and cheese, doing the work for you. Any type of short pasta will work; we used cavatappi because we love its springy coils. Three varieties of cheese might seem excessive, but they’re all necessary (decadent is in this dish’s title for a reason). Gruyere adds complexity, cheddar brings a sharp tang, and American cheese—don’t turn up your nose—adds a gooey, melty, yummy, extra-cheesiness we loved as kids.

Provided by Heath Goldman

Total Time 50 minutes

Yield 8

Number Of Ingredients 11

Ingredients

3 cups uncooked short pasta (such as macaroni or cavatappi)
4 tablespoons (½ stick) unsalted butter
2 (12-oz.) cans evaporated milk
? cup skim milk
2 large eggs
1 teaspoon kosher salt
¼ teaspoon ground nutmeg
Pinch cayenne pepper
8 ounces processed American cheese slices, torn (about 2 cups)
8 ounces Gruyère, grated (about 2 cups)
8 ounces sharp cheddar, grated (about 2 cups)

Steps:

Preheat oven to 375°F. Cook the pasta according to the package directions. Drain and return the hot pasta to the pot. Add the butter, tossing until melted.
Whisk together the evaporated milk, skim milk, eggs, salt, nutmeg, and cayenne in a medium bowl. In a separate bowl, combine the American cheese, Gruyère, and cheddar.
Spread ? of the pasta in the bottom of a 9-by-13-inch baking dish. Top with ? of the cheese mixture. Repeat with the remaining pasta and cheese, then pour the milk mixture over the top. Bake until warmed through and golden, 20 to 30 minutes.

Nutrition Facts : Calories 913.6 calories, CarbohydrateContent 57.9 g, CholesterolContent 176.3 mg, FatContent 56.6 g, FiberContent 2.2 g, ProteinContent 42.6 g, SaturatedFatContent 32.7 g, SodiumContent 1737.6 mg, SugarContent 12 g

DECADENT SEAFOOD BAKED MACARONI AND CHEESE RECIPE - FOOD.COM

Decadent Seafood Baked Macaroni and Cheese Recipe - Food.com image

Comfort Food and a Journey for the senses is what I thought of naming this. My baked seafood Mac-N-Cheese takes the standard recipe to another level of flavor. A joy to make and even better to eat. Creamy, rich and delicious! You'll feel like your dining at a fancy restaurant on the beach in your own home when you eat it, believe me... Enjoy! :-)

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 10-12 serving(s)

Number Of Ingredients 16

Ingredients

8 -10 slices fresh white bread (or 1 french bread loaf, crust removed)
12 tablespoons butter (1 1/2 Sticks)
1 lb rigatoni pasta (or Elbow Macaroni)
sea salt
1/2 teaspoon white pepper (or Black)
1/2 teaspoon nutmeg
2 teaspoons dried tarragon
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
5 cups milk (heated in saucepan or microwave)
12 ounces gruyere cheese (grated)
10 ounces sharp white cheddar cheese (grated)
5 ounces pecorino romano cheese (grated)
1 1/2 lbs cooked lobster meat (chopped into large chunks)
1/2 lb cooked sea scallops (chopped)
1 lb cooked bacon (drained of fat and chopped)

Steps:

Preheat your oven to 375 degrees Farenheit.
Remove the crusts from 8-10 slices of fresh white bread (or french bread) and tear apart. Place the torn pieces into a large plastic ziplock bag. Melt 6 Tbsp of Butter in a small saucepan and pour half of the melted butter over the bread. Seal the bag and toss the bread until well coated. Set aside.
In a large pot, bring 6 cups of water to a boil and add a pinch of salt.
While the water comes to a boil, take the remaining melted butter and brush with a pastry brush into a 3 Quart baking dish (or a disposable aluminium turkey roasting pan - for easy cleanup and transport). (Also, if you don't have a pastry brush, you can use a paper towel dipped in the butter to coat the pan). Set aside.
In another large pot on medium heat, melt 6 Tbsp butter and, once melted, add 1/2 cup all purpose flour. Whisk together to make a rue. Slowly pour in the warm milk and whisk constantly until all the milk is added and the sauce thickens and begins to bubble. Remove from heat.
Add the olive oil to the boiling water and stir in the pasta. Follow cooking instructions on the package for cook time or until the pasta is al-dente (firm, but not hard). Pour the pasta into a colander and rinse with cold running water and allow to drain.
Add 1/2 tsp Sea Salt, White Pepper, Nutmeg, Tarragon, Cayenne Pepper, Gruyere, Cheddar and Pecorino cheeses to the sauce mixture and stir until the cheese melts.
In a large bowl, combine the drained pasta and cheese sauce and pour into the buttered baking dish. Combine lobster, sea scallops and cooked bacon. Sprinkle the bread pieces over the top and place in the oven.
Bake for 30 minutes or until the top is golden brown and the cheese bubbles.

Nutrition Facts : Calories 1074.5, FatContent 66.3, SaturatedFatContent 33.7, CholesterolContent 328.8, SodiumContent 2222.4, CarbohydrateContent 51, FiberContent 2.1, SugarContent 2.1, ProteinContent 66.5

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