HOW TO MAKE CHEESE STICK RECIPES

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BEST MACARONI AND CHEESE RECIPE - HOW TO MAKE HOMEM…



Best Macaroni and Cheese Recipe - How to Make Homem… image

The secret to a good, baked macaroni and cheese is a crispy top that covers a soft, creamy bottom. Get The Pioneer Woman's mac and cheese recipe here.

Provided by Ree Drummond

Categories     comfort food    dinner    main dish    side dish    snack

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 11

4 c.

dried macaroni

1

whole egg

1/4 c.

(1/2 stick or 4 tablespoons) salted butter

1/4 c.

all-purpose flour

2 1/2 c.

whole milk

2 tsp.

(heaping) dry mustard, more if desired

1 lb.

cheese (such as cheddar, jack and/or fontina), grated

1/2 tsp.

salt, more to taste

1/2 tsp.

seasoned salt, more to taste

1/2 tsp.

ground black pepper

Optional spices: cayenne pepper, paprika and/or thyme

Steps:

  • Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain.  In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook the mixture for 5 minutes, whisking constantly. Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook for 5 minutes until very thick. Reduce the heat to low. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth. Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.

CAULIFLOWER CHEESE | JAMIE OLIVER RECIPES



Cauliflower cheese | Jamie Oliver recipes image

This is a big favourite in the Oliver household. With broccoli mushed into the white sauce and the beautiful crunch of almonds and breadcrumbs on top – it’s an epic combo! Remember, the better the cheese, the better the dish.

Total Time 1 hours 35 minutes

Yield 8 as a side

Number Of Ingredients 11

2 cloves of garlic
50 g unsalted butter
50 g plain flour
600 ml semi-skimmed milk
500 g broccoli
75 g mature Cheddar cheese
1 kg cauliflower
2 slices of ciabatta or stale bread
2 sprigs of fresh thyme
olive oil
25 g flaked almonds

Steps:

  • GET AHEAD 1. To make the sauce, peel and finely slice the garlic and put it into a pan on a medium heat with the butter. 2. When the butter has melted, stir in the flour for 1 minute to make a paste, then gradually add the milk, whisking as you go, until smooth and starting to thicken. 3. Roughly chop and add the broccoli to the pan and simmer for around 20 minutes, then mash or blitz with a stick blender until fairly smooth. 4. Grate in half the Cheddar, mix well, taste, and season to perfection. 5. Snap off and wash the cauliflower leaves, discarding any tatty ones, then cut the centre into florets, slicing up the stalk. 6. Arrange it all in an appropriately sized baking dish, letting any leaves hang beautifully over the edge. 7. Pour over the broccoli sauce and grate over the remaining Cheddar. 8. In a food processor, blitz the bread and thyme leaves into rough crumbs with 1 tablespoon of oil and a pinch of sea salt and black pepper, then pulse in the almonds so they retain a nice bit of texture. Scatter the topping evenly over the cauliflower cheese. Cover and pop in the fridge. ON THE DAY 1. Preheat the oven to 180°C/350°F/gas 4. 2. Bake for 50 minutes to 1 hour, or until golden and cooked through, then enjoy!

Nutrition Facts : Calories 270 calories, FatContent 15.4 g fat, SaturatedFatContent 6.8 g saturated fat, ProteinContent 14.6 g protein, CarbohydrateContent 19.4 g carbohydrate, SugarContent 8.2 g sugar, SodiumContent 0.6 g salt, FiberContent 4.4 g fibre

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