MAC CHEESE CHEDDAR RECIPES
WHITE CHEDDAR MAC & CHEESE RECIPE: HOW TO MAKE IT
My mac and cheese is simple and has lots of flavor from the cheeses and ground chipotle chile. I use conchiglie pasta because its shape allows more melted cheese to pool inside. Yum! —Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Dinner
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot., Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes. Remove from heat; stir in cheeses until melted. Add to pasta; toss to coat.
Nutrition Facts : Calories 650 calories, FatContent 35g fat (22g saturated fat), CholesterolContent 101mg cholesterol, SodiumContent 607mg sodium, CarbohydrateContent 55g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 27g protein.
MAC AND CHEDDAR CHEESE WITH CHICKEN AND BROCCOLI RECIPE ...
Provided by Rachael Ray : Food Network
Categories main-dish
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place a pot of water on to boil for macaroni.
- Heat a medium pan over medium to medium-high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.
- To boiling pasta water, add pasta and salt to season the cooking water. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender.
- While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat to bring the sauce to a quick boil. Simmer until the sauce thickens about 5 minutes.
- Drain macaroni or pasta and broccoli florets. Add back to the pot and add chicken to the pasta and broccoli.
- Add cheese to milk sauce and stir to melt it in, a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings and transfer to a large serving platter and serve.
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GREENS MAC 'N' CHEESE | JAMIE OLIVER VEGETARIAN RECIPES
A Friday-night favourite, this is a twist on a comfort classic that uses broccoli in two ways – the blitzed-up stalks add colour and punch to the sauce, while you enjoy the delicate florets with your pasta. Join the green team!
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Cuisine https://schema.org/VegetarianDiet
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- Preheat the oven to 180ºC/350ºF/gas 4.
- Trim, halve and wash the leek and peel the garlic, then finely slice with the broccoli stalks, reserving the florets for later.
- Place the sliced veg in a large casserole pan over a medium heat with the butter, then strip in the thyme leaves and cook for 15 minutes, or until softened, stirring regularly.
- Stir in the flour, followed slowly by the milk, then simmer for 10 minutes, or until thickened, stirring regularly.
- Meanwhile, cook the pasta in a large pan of boiling salted water for 5 minutes, then drain.
- Grate the Parmesan and most of the Cheddar into the sauce, and mix well. Tip into a blender, add the spinach and whiz until smooth – you may need to work in batches.
- Season to perfection with sea salt and black pepper, then stir through the pasta and broccoli florets, loosening with a splash of milk, if needed.
- Transfer to a 25cm x 35cm baking dish, grate over the remaining Cheddar and scatter over the almonds. Bake for 30 minutes, or until beautifully golden and bubbling.
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