MAC AND CHEESE WITH ASIAGO CHEESE RECIPES

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ASIAGO MAC AND CHEESE RECIPE - BETTYCROCKER.COM



Asiago Mac and Cheese Recipe - BettyCrocker.com image

Cauliflower provides a flavorful addition to this mac and cheese dinner – ready in 20 minutes.

Provided by Betty Crocker Kitchens

Total Time 20 minutes

Prep Time 20 minutes

Yield 5

Number Of Ingredients 13

2 teaspoons olive oil
1/4 cup unseasoned panko bread crumbs
1 1/2 cups uncooked whole-grain elbow macaroni
5 cups cauliflower florets
2 teaspoons olive oil
2 cups fat-free (skim) milk
1/4 cup all-purpose flour
3/4 cup shredded Asiago cheese
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 jar (4 oz) diced pimientos, drained
2 tablespoons julienne-cut fresh basil leaves

Steps:

  • In 8-inch skillet, heat oil over medium heat. Add bread crumbs to oil. Cook 2 to 3 minutes, stirring constantly, until golden brown; set aside.
  • In 5-quart Dutch oven or saucepan, cook macaroni as directed on package, except add cauliflower florets 5 minutes before end of cook time. Drain; return to Dutch oven.
  • Meanwhile, in 1 1/2-quart saucepan, heat oil over medium heat. In small bowl, beat together milk and flour, using whisk, until smooth. Stir milk mixture into oil in saucepan. Cook, stirring constantly, until mixture thickens and bubbles. Remove from heat; cool 3 minutes. Stir in cheese, salt, nutmeg and pepper just until cheese melts; stir in pimientos and 1 tablespoon basil.
  • In Dutch oven, cheese mixture into cooked macaroni until well combined. For each serving, sprinkle macaroni with about 1 tablespoon crumb topping and about 1 teaspoon basil.

Nutrition Facts : Calories 400 , CarbohydrateContent 49 g, CholesterolContent 20 mg, FatContent 1 1/2 , FiberContent 6 g, ProteinContent 17 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 770 mg, SugarContent 9 g, TransFatContent 0 g

MACARONI WITH WISCONSIN ASIAGO CHEESE RECIPE - FOOD.COM



Macaroni With Wisconsin Asiago Cheese Recipe - Food.com image

Mild, slightly tangy Wisconsin Asiago is a cheese of excellent quality, and it adds special flavor to this dish. The recipe is from New York restaurant, Canteen.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 17

7 tablespoons unsalted butter
1 lb cavatelli (pasta)
1/4 cup flour, plus
2 tablespoons flour
1 quart whole milk
2 teaspoons dry mustard
1/8 teaspoon cayenne pepper
1 dash Tabasco sauce
1 tablespoon Worcestershire sauce
kosher salt
fresh ground pepper
2 cups grated aged wisconsin asiago cheese (1/2 lb)
1 cup grated sharp white cheddar cheese (1/4 lb)
1 1/3 cups grated parmigiano-reggiano cheese (5 1/2 oz)
3/4 cup coarsely chopped flat leaf parsley
1/3 cup minced fresh chives
1 cup panko breadcrumbs (Japanese bread crumbs)

Steps:

  • Preheat the oven to 350 degrees. Butter six individual gratin dishes.
  • Boil the pasta until al dente. Drain and cool.
  • In a medium saucepan over moderately low heat, melt 6 Tab of the butter. Add the flour and cook, stirring, 3 minutes. Whisk in the milk and raise the heat to high. When the milk begins to boil, reduce the heat to medium and cook, whisking occasionally, until thickened. Be careful that the milk doesn't burn. Add the mustard, cayenne, Tabasco, and Worcestershire and season with salt and pepper.
  • In a large bowl, toss together the pasta, sauce, Asiago, Cheddar, 1 cup of the parmigiano-reggiano, the parsley, and chives. Spoon into the buttered gratin dishes. Mix together the bread crumbs and the remaining parmigiano-reggiano and sprinkle over the pasta. Dot lightly with the remaining butter and bake on the middle shelf until the crumbs are lightly browned and the sauce is bubbling, 25 to 30 minutes.

Nutrition Facts : Calories 758.2, FatContent 32.4, SaturatedFatContent 19.1, CholesterolContent 84.5, SodiumContent 653.4, CarbohydrateContent 85.4, FiberContent 3.9, SugarContent 11.6, ProteinContent 30.5

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