HOT FOR FOOD MAC AND CHEESE RECIPES

PANERA MAC & CHEESE RECIPE - FOOD.COM - RECIPES, FOOD ...

Panera Mac & Cheese Recipe - Food.com - Recipes, Food ... image

I have been looking for this yummy, very filling recipe and finally found it on a People magazine website. I think it tastes exactly like Panera, especially when reheated. Don't forget to add milk when reheating. I am writing this recipe as published, adding my little notes. Please read my edits before attempting to make this...I copied the recipe as written but I do not put anyour hot sauce in mine. 12/13/11 - I am changing the hot sauce to optional...The second time I made this, my DH put a little more than the 1/4 tsp (probably 1 extra drop) and all you could taste was hot sauce. I started making it without the hot sauce and it's fine. 3/21/16...I looked up this recipe for the milk measurement and the only word I saw was GROSS...lol...anyway...I DO NOT use hot sauce when I make mine...put too much in once and it was gross...when I put the dijon mustard in...I put half the amount in and taste it and go from there...Do not use yellow mustard because it will be tangy.

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 (16 ounce) package small shell pasta
1/4 cup butter
1/3 cup all-purpose flour
2 1/2 cups 2% low-fat milk (I used 1% milk)
6 slices American cheese, chopped (I used Land O Lakes white, presliced from the deli)
1 cup extra-sharp white cheddar cheese, shredded (I used an 8 oz block of Cabot Vermont extra sharp and cut into small pieces for better melting)
1 tablespoon Dijon mustard (I used a store brand-start with half the amount and taste as you go)
1 teaspoon kosher salt
1/4 teaspoon hot sauce (optional-I do not recommend using it. If you add too much then all you taste is the hot sauce)
paprika (optional-I use smoked paprika)

Steps:

Prepare pasta according to package directions.
Melt butter in a Dutch oven over low heat. (I just used a regular pan) Whisk in flour and cook 1 minute, whisking constantly.
Gradually whisk in milk, cook over medium heat, whisking until mixture thickens and is bubbly. Remove from heat.
Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.
Stir in pasta and cook over medium heat, 1 minute or until thoroughly heated. Sprinkle with paprika if desired. Serve immediately.

Nutrition Facts : Calories 563.2, FatContent 21.8, SaturatedFatContent 13.2, CholesterolContent 60.7, SodiumContent 814.9, CarbohydrateContent 68.5, FiberContent 2.7, SugarContent 7.3, ProteinContent 22.4

LOBSTER MAC & CHEESE RECIPE | INA GARTEN | FOOD NETWORK

Lobster Mac & Cheese Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
Kosher salt
1 pound cavatappi or elbow macaroni
1 quart whole milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
4 cups grated Gruyere cheese (12 ounces)
2 cups grated extra-sharp Cheddar (8 ounces)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1 1/2 pounds cooked lobster meat, 1/2-inch-diced
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Steps:

Preheat the oven to 375 degrees F. Add the oil to a large pot of boiling salted water, add the pasta and cook al dente according to the directions on the package. Drain well. Heat the milk in a small saucepan, but don't allow it to boil. In a large pot, melt 6 tablespoons of the butter and add the flour. Cook over low heat for 2 minutes, stirring constantly with a whisk. Still whisking, add the hot milk and cook for 1 to 2 minutes, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper and nutmeg and stir until the cheese melts. Stir in the cooked pasta and lobster. Pile the mixture into 6 to 8 (2-cup) gratin dishes. Melt the remaining 2 tablespoons of butter, combine with the bread crumbs and sprinkle on top. Bake for 30 to 35 minutes, until the sauce is bubbly and the pasta is browned on top.

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