BAKED MACARONI AND CHEESE RECIPE - NYT COOKING
Macaroni and cheese may seem an easy proposition. Noodles, cheese. But the secret to this creamy dish with a crunchy and crisp top is American cheese. This is no place for fancy cheeses or fancy noodles. Leave the whole-wheat penne and artisanal orecchiette in the cupboard and bring on the elbow pasta.
Provided by Julia Moskin
Total Time 1 hours 15 minutes
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.
- In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.
Nutrition Facts : @context http//schema.org, Calories 291, UnsaturatedFatContent 7 grams, CarbohydrateContent 4 grams, FatContent 24 grams, ProteinContent 15 grams, SaturatedFatContent 14 grams, SodiumContent 557 milligrams, SugarContent 1 gram, TransFatContent 1 gram
BUTTERNUT SQUASH & SAGE MACARONI CHEESE - BBC GOOD …
There's little more comforting than a homemade macaroni cheese. This version includes 1 of your 5-a-day, as well as a hint of sage.
Provided by Good Food team
Total Time 2 hours 5 minutes
Prep Time 25 minutes
Cook Time 1 hours 40 minutes
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss two-thirds of the butternut squash with the olive oil and seasoning, and roast for 20 mins until nearly tender (it will finish cooking later). Chop the remaining squash coarsely, put in a heatproof bowl with 100ml water and cover with cling film. Microwave on High for 8-10 mins until tender. Drain and mash.
- Fry the onion in a knob of butter until softened but not browned, about 5 mins. Stir in the chopped sage and cook for 1 min more, then add the remaining butter to melt. Stir in the flour and mustard powder, and cook for 1 min until it forms a paste. Gradually whisk in splashes of milk (you can add in bigger additions as you go) until you have a smooth sauce. Bubble, stirring constantly, for 3-5 mins until thickened. Take off the heat and whisk in the mashed squash, 200g of the cheddar and half the Parmesan. Season to taste.
- Cook the macaroni following pack instructions. Drain well, then stir into the sauce with the roasted squash. Tip into a baking dish and scatter with the remaining cheese and sage leaves. Can be made up to a day ahead at this point – cool and keep in the fridge. If freezing, don’t add the whole sage leaves.
- Heat oven to 180C/160C fan/gas 4 again. Splash the sage leaves with oil and bake for 40 mins until bubbling and golden on top.
Nutrition Facts : Calories 560 calories, FatContent 27 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 55 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 3 grams fiber, ProteinContent 23 grams protein, SodiumContent 1.1 milligram of sodium
More about "freezing cheese recipes"
BAKED MACARONI AND CHEESE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
Calories 291 per serving
- In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.
BUTTERNUT SQUASH & SAGE MACARONI CHEESE - BBC GOOD …
From bbcgoodfood.com
Total Time 2 hours 5 minutes
Calories 560 calories per serving
- Heat oven to 180C/160C fan/gas 4 again. Splash the sage leaves with oil and bake for 40 mins until bubbling and golden on top.
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