MAC AN CHEESE RECIPE RECIPES

Name: Mac and Cheese
Yield: 6 to 8 servings
Cuisine: american
Ingredients: Kosher salt; Vegetable oil; 1 pound elbow macaroni or cavatappi; 1 quart milk; 8 tablespoons (1 stick) unsalted butter, divided; 1/2 cup all-purpose flour; 12 ounces Gruyere, grated (4 cups); 8 ounces extra-sharp Cheddar, grated (2 cups); 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon ground nutmeg; 3/4 pound fresh tomatoes (4 small); 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

MAC AND CHEESE RECIPE | INA GARTEN - FOOD NETWORK

Mac and Cheese Recipe | Ina Garten - Food Network image

Ina Garten's Mac and Cheese recipe is cheesy, creamy perfection thanks to a combination of Gruyere and Cheddar. Fresh tomatoes are a classic Barefoot Contessa twist -- you'll never make it any other way again.

Provided by Ina Garten

Categories side-dish

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Steps:

Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

VEGAN MAC AND CHEESE RECIPE | JAMIE OLIVER PASTA RECIPES

Vegan mac and cheese recipe | Jamie Oliver pasta recipes image

This cheat’s vegan mac and cheese is just like the real thing – proper comfort food.

Total Time 40 minutes

Yield 6

Number Of Ingredients 14

Ingredients

350 g dried macaroni
sea salt
freshly ground black pepper
1 onion
1 litre unsweetened organic soya milk
100 g dairy-free margarine
85 g plain flour
1 heaped teaspoon English mustard
1½ tablespoons nutritional yeast flakes
50 g vegan cheese optional (available from specialist stores)
5 cloves of garlic
½ a bunch of fresh thyme
olive oil
40 g fresh breadcrumbs

Steps:

1. Preheat the oven to 180ºC/350ºF/gas 4. Cook the macaroni according to the packet instructions in a large pan of salted boiling water.
2. Meanwhile, peel and halve the onion, then place in a small pan over a medium heat with the milk. Slowly bring to the boil, then remove from the heat.
3. Pick out and discard the onion, then set aside. Melt the margarine in another pan over a medium heat, then add the flour, stirring continuously until it forms a paste – this is the roux.
4. Gradually add the warm milk a little at a time, whisking continuously until smooth. Bring to the boil, then simmer for around 10 minutes, or until thickened.
5. Stir in the mustard and nutritional yeast flakes, grate and stir in the vegan cheese (if using), then season to taste with salt and pepper.
6. Drain and add the macaroni to the sauce, then toss to coat. Transfer the mixture to an ovenproof baking dish (roughly 20cm x 30cm), then set aside.
7. Peel and finely slice the garlic, then pick the thyme leaves, discarding the stalks. Add to a medium pan over a medium heat with a splash of oil. Cook for 2 to 3 minutes, or until golden, then transfer to a food processor with the breadcrumbs and a splash of oil. Blitz until combined and roughly chopped, then sprinkle over the pasta.
8. Place the dish in the hot oven for 20 to 25 minutes, or until golden and bubbling. Leave to stand for around 5 minutes, then serve with seasonal greens.

Nutrition Facts : Calories 453 calories, FatContent 16.9 g fat, SaturatedFatContent 3.1 g saturated fat, ProteinContent 16.6 g protein, CarbohydrateContent 61.9 g carbohydrate, SugarContent 2.3 g sugar, SodiumContent 0.7 g salt, FiberContent 3.8 g fibre

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1. Peel and finely slice the garlic.
2. Get a large pan of salted water on the boil. Melt the butter in a large ovenproof saucepan over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste – this is your roux.
3. Add all the sliced garlic – don’t worry about the amount because each slice will caramelise like toffee in the roux. Keep cooking and stirring until golden and the garlic is nice and sticky.
4. Add the bay leaves and slowly whisk in the milk a little at a time to ensure you get a nice smooth sauce. Bring the mixture to the boil, then leave it on a low heat to simmer and tick away, stirring occasionally.
5. Preheat your oven to 220°C/425°F/gas 7.
6. Add the pasta to the pan of boiling salted water and cook according to the packet instructions. Meanwhile, roughly chop the tomatoes on a board and season them well with sea salt and black pepper. Grate the Cheddar and Parmesan.
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