ITALIAN SIX CHEESE BLEND RECIPES

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6-CHEESE MACARONI AND CHEESE RECIPE - CHEESE.FOOD.COM



6-Cheese Macaroni and Cheese Recipe - Cheese.Food.com image

If you're like me, you're always on the quest for the 'perfect' mac and cheese. Now, I've eaten a lot of mac and cheese because it's the ultimate comfort food, and my family and I love it, but I had never found the penultimate recipe for it...always on the search...well, I think I may just have come up with it! Using the mac and cheese recipe posted at the splendidtable.com as a jumping-off point, I devised this version which is rich, creamy, super-cheesey, and inordinantly delicious. I can certainly be significantly lightened down by using low-fat milk and cheeses.

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 10 serving(s)

Number Of Ingredients 13

1 lb elbow macaroni
3 cups milk
8 ounces cream cheese
2 tablespoons butter
1 tablespoon prepared mustard
3/4 teaspoon dry garlic granules (NOT garlic salt) or 2 garlic cloves, very finely minced
5 drops hot sauce
1/3 teaspoon salt
2 eggs, beaten to blend
1 cup grated cheddar cheese
1 cup grated asiago cheese
1 cup grated mozzarella cheese or 1 cup monterey jack cheese
3/4 cup grated parmesan cheese

Steps:

  • Boil elbow macaroni in plenty of salted water until al dente. Drain.
  • Grease a 9 X 13-inch pyrex baking dish. Preheat oven to 375°F.
  • Meanwhile, in a small processor, combine milk, cream cheese, mustard, garlic, hot sauce and salt.
  • Pour drained pasta and milk/cream cheese mixture back into pot pasta was cooked in . Allow to 'sit' in pot for 15 minutes, stirring occasionally. This is an important step and must not be left out as it allows the sauce to start thickening and be absorbed by the pasta and not just settle in the bottom of the baking dish. After 15 minutes, add various cheeses and beaten eggs and mix well altogether.
  • Pour into prepared baking dish. Bake until golden-brown and bubbly, about 20-25 minutes.
  • Note: This recipe can be made even more decadent by browning 1/2 cup of dry breadcrumbs in 1 tblsp melted butter in a small skillet. Stir in 1/4 cup parmesan cheese at the end and sprinkle over mac and cheese for final 10 minutes of baking.

Nutrition Facts : Calories 484.4, FatContent 26, SaturatedFatContent 15.6, CholesterolContent 120.8, SodiumContent 510.9, CarbohydrateContent 39.7, FiberContent 1.5, SugarContent 1.4, ProteinContent 22.5

RED LOBSTER LOBSTER PIZZA COPYCAT RECIPE - FOOD.COM



Red Lobster Lobster Pizza Copycat Recipe - Food.com image

I got this idea to re-create "Red Lobsters "Lobster Pizza" because it was SO GOOD.... so I went to Red Lobster site to see if they offered the recipe and sure enough, there it was, so I went to the store and bought everything I needed and went home and made it... uhmm good! Great lunch or snack. or appetizer if a couple friends come over. Enjoy! Great with beer.

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 1 serving(s)

Number Of Ingredients 7

1 (10 inch) flour tortillas (per pizza)
1 ounce Land O Lakes roasted garlic butter with oil
2 tablespoons grated fresh parmesan cheese
4 ounces drained roma tomatoes, diced 3/8-inch (approx. 2-3 tomatoes)
2 tablespoons fresh basil, cut in 1/8-inch julienne strips
2 ounces lobster meat, cut in 1/2-inch - 3/4-inch chunks
1/2 cup shredded Italian cheese blend

Steps:

  • Heat oven to 450°F.
  • Lightly brush entire topside of tortilla with garlic butter (edge to edge).
  • Sprinkle two tablespoons Parmesan cheese over the garlic butter.
  • After draining the diced tomatoes, sprinkle evenly over Parmesan cheese.
  • To julienne the basil, wash it and shake off excess water. Pick off leaves and stack on top of one another. Using a chef's knife, cut into 1/8" strips. Do not chop. Sprinkle evenly over the diced tomatoes.
  • Make sure lobster meat is cut into 1/2" - 3/4" chunks. Portion lobster meat, drain it unless it's fresh off the tail and then sprinkle it evenly over the tomatoes.
  • Sprinkle the Italian six-cheese blend evenly over the diced tomatoes.
  • Refrigerate until ready to cook.
  • Brush a pizza pan lightly with vegetable oil and sprinkle lightly with ground black pepper and kosher salt. (This prep is essential!).
  • When oven is ready, place pizza on pan and cook approximately four to five minutes.
  • Remove from pan and cut into eight wedges.
  • Squeeze fresh lemon over pizza for extra flavor and serve.
  • Chef's Tip:.
  • Be sure you DRAIN the tomatoes and the lobster meat before sprinkling them over the pizza shell. Otherwise your pizza will turn out soggy.
  • I like to use a oblong pizza or cookie sheet so I can make a few at a time. I use Large 10" shells, or you can make personal pan pizzas with the small ones, just cut down the ingredients.

Nutrition Facts : Calories 338.8, FatContent 9.6, SaturatedFatContent 3.6, CholesterolContent 86.3, SodiumContent 890.2, CarbohydrateContent 41, FiberContent 3.6, SugarContent 4.5, ProteinContent 21.5

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