MAC AND CHEESE RICOTTA RECIPES

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ONE-POT BROCCOLI MAC AND CHEESE RECIPE - NYT COOKING



One-Pot Broccoli Mac and Cheese Recipe - NYT Cooking image

In the time it takes to make boxed macaroni and cheese, you can have a homemade version that’s creamy with lots of sharp Cheddar, studded with broccoli and doesn’t require making a roux. Instead, the sauce is thickened by the pasta’s starch: As the noodles cook in milk, the milk thickens to the consistency of cream and the pasta absorbs the seasonings. Here, that’s garlic powder, but you could also use mustard powder, ground cayenne or grated nutmeg like in traditional mac and cheese. The broccoli pieces end up soft and sweet, but if you want more bite, add them halfway through cooking.

Provided by Ali Slagle

Total Time 25 minutes

Yield 4 servings

Number Of Ingredients 7

1 pound elbow macaroni
1 pound broccoli, stem and florets coarsely chopped
2 1/2 cups whole milk
2 teaspoons kosher salt, plus more to taste
1/2 teaspoon garlic powder
8 ounces coarsely grated sharp Cheddar (about 2 cups)
Black pepper

Steps:

  • In a large pot or skillet, combine the macaroni, broccoli, milk, salt and garlic powder. Add 3 cups of water, and stir to combine. (The pasta may not be fully submerged. That’s OK!) Bring to an active simmer over medium-high. Reduce the heat to medium to gently simmer. Cook, stirring often to ensure even cooking and to keep things from sticking to the bottom of the pot, until the pasta is tender, and the liquid resembles heavy cream and coats the noodles, 8 to 12 minutes. If the liquid evaporates so much that you don’t see any between noodles, add 1/2 cup water. Adjust the heat as needed to maintain a gentle simmer.
  • Remove from heat and stir in the Cheddar. Season to taste with salt and pepper. Eat!

MAC & CHEESE WITH BACON RECIPE - BBC FOOD



Mac & cheese with bacon recipe - BBC Food image

Someone I met in Palermo once told me that the secret of good Italian dishes is ‘esagera’ – put more of everything in – and so it is with this mac & cheese recipe. There’s masses of cheese and plenty of smoked bacon. Equipment: you will need a 35x20cm/14x8in ovenproof dish.

Provided by Rick Stein

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 6-8

Number Of Ingredients 13

100g/3½oz butter, plus extra for greasing
100g/3½oz plain flour
1 tsp Dijon mustard
1.2 litres/2 pints full-fat milk
75ml/2½fl oz double cream
1 bay leaf
400g/14oz mature cheddar, grated
pinch freshly grated nutmeg
500g/1lb 2oz dried macaroni
100g/3½oz smoked bacon lardons or smoked pancetta cubes
60g/2¼oz white breadcrumbs
50g/1¾oz Parmesan, grated
salt and freshly ground black pepper

Steps:

  • Preheat the oven to 200C/180C Fan/Gas 6 and grease a 35x20cm/14x8in ovenproof dish..
  • Melt the butter in a large saucepan over a low heat. Stir in the plain flour and cook for 1 minute. Add the mustard, take the pan off the heat and gradually whisk in the milk and cream. Add the bay leaf.
  • Put the pan back over the heat, stirring constantly, until it boils and thickens. Take the pan off the heat again, remove the bay leaf and add the cheddar. Stir until the cheese has melted. Season with lots of black pepper and some nutmeg.
  • Bring a large pan of salted water to the boil and stir in the macaroni. Cook for 10 minutes, or until al dente, drain well and add to the sauce.
  • Fry the bacon in a frying pan until crisp. Stir into the macaroni cheese and pour the mixture into the ovenproof dish.
  • Mix the breadcrumbs with the Parmesan and scatter over the top. Bake for 25–30 minutes, or until golden-brown and bubbling. Serve immediately.

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