MACARONI GRILL DESSERTS RECIPES

ROMANO'S MACARONI GRILL PENNE RUSTICA | TOP SECRET RECIPES

Romano's Macaroni Grill Penne Rustica | Top Secret Recipes image

Menu Description: "Shrimp, grilled chicken & smoked prosciutto and Parmesan baked in a creamy cheese sauce." Romano's top-requested item is so popular they've even trademarked the name. Grilled chicken, shrimp, prosciutto, and penne pasta bathed in a creamy gratinata sauce is topped with cheese and paprika, and baked until the top is a crispy brown. There's a distinct smoky flavor that comes from the smoked prosciutto used by the chain, and you might have a hard time finding such a unique item at your deli. No big deal. Just use regular prosciutto, and have the deli cut it pretty thick—1/8-inch will do. The dish will still work since you'll get smoky hints from the grilled chicken and shrimp. The chain serves up the entree in a wide, shallow baking dish that comes to you straight from the restaurant's salamander overhead oven/broiler. If you don't have any baking dishes like that, try using 9-inch glass pie dishes. These make for a great presentation, especially when served hot right to the table, garnished with a sprig of rosemary and a few sliced pimentos on top. Be sure to get the sliced pimentos, not diced. You want long pieces just like those they use at the restaurant. Complete the Macaroni Grill experience with a slice of lemon passion cake. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur. For a live demonstration of this recipe, check out this video.

Provided by Todd Wilbur

Total Time 50 minutes0S

Prep Time 25 minutes0S

Cook Time 25 minutes0S

Number Of Ingredients 24

Ingredients

Nutrition Facts : Calories 792 calories

MACARONI CHEESE | PASTA RECIPES | JAMIE OLIVER RECIPES

Macaroni Cheese | Pasta Recipes | Jamie Oliver Recipes image

This twist on traditional macaroni cheese is, as it should be, all about the cheese!

Total Time 35 minutes

Yield 6

Number Of Ingredients 8

Ingredients

500 g quality macaroni
olive oil
½ a bunch of fresh marjoram or oregano (15g) leaves picked
75 g Parmesan cheese freshly grated, plus extra for grating
75 g fontina or Taleggio cheese roughly torn
75 g mascarpone cheese
1 whole nutmeg for grating
1 small ball buffalo mozzarella cheese

Steps:

1. Preheat your oven to 200ºC/400ºF/gas 6.
2. Cook the macaroni in a pan of salted boiling water 2 minutes short of the timing on the packet instructions, then drain in a colander and reserve a little of the cooking water.
3. Heat the oil in a large heavy-based frying pan, add the marjoram or oregano and fry for a minute until it starts to crisp up, then turn off the heat.
4. Add your cooked pasta to the marjoram or oregano butter, along with a couple of spoonfuls of the reserved cooking water and the Parmesan, fontina or Taleggio and mascarpone.
5. Return to a medium heat and toss and stir around until most of the cheese has melted and you have a lovely gooey sauce – you may need to add a little more of the reserved cooking water.
6. Season to taste with sea salt and black pepper, then tip it all into an earthenware dish. Grate over a quarter of the nutmeg, tear over the mozzarella and sprinkle over the extra Parmesan.
7. Bake the macaroni cheese in the preheated oven for about 10 minutes, finishing up with a quick whack under the grill, until golden brown and crispy on top.

Nutrition Facts : Calories 489 calories, FatContent 17.6 g fat, SaturatedFatContent 11.0 g saturated fat, ProteinContent 20.4 g protein, CarbohydrateContent 62.1 g carbohydrate, SugarContent 3.6 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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ROMANO'S MACARONI GRILL PENNE RUSTICA | TOP SECRET RECIPES

Menu Description: "Shrimp, grilled chicken & smoked prosciutto and Parmesan baked in a creamy cheese sauce." Romano's top-requested item is so popular they've even trademarked the name. Grilled chicken, shrimp, prosciutto, and penne pasta bathed in a creamy gratinata sauce is topped with cheese and paprika, and baked until the top is a crispy brown. There's a distinct smoky flavor that comes from the smoked prosciutto used by the chain, and you might have a hard time finding such a unique item at your deli. No big deal. Just use regular prosciutto, and have the deli cut it pretty thick—1/8-inch will do. The dish will still work since you'll get smoky hints from the grilled chicken and shrimp. The chain serves up the entree in a wide, shallow baking dish that comes to you straight from the restaurant's salamander overhead oven/broiler. If you don't have any baking dishes like that, try using 9-inch glass pie dishes. These make for a great presentation, especially when served hot right to the table, garnished with a sprig of rosemary and a few sliced pimentos on top. Be sure to get the sliced pimentos, not diced. You want long pieces just like those they use at the restaurant. Complete the Macaroni Grill experience with a slice of lemon passion cake. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur. For a live demonstration of this recipe, check out this video.
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MACARONI CHEESE | PASTA RECIPES | JAMIE OLIVER RECIPES

This twist on traditional macaroni cheese is, as it should be, all about the cheese!
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 489 calories per serving

1. Preheat your oven to 200ºC/400ºF/gas 6.
2. Cook the macaroni in a pan of salted boiling water 2 minutes short of the timing on the packet instructions, then drain in a colander and reserve a little of the cooking water.
3. Heat the oil in a large heavy-based frying pan, add the marjoram or oregano and fry for a minute until it starts to crisp up, then turn off the heat.
4. Add your cooked pasta to the marjoram or oregano butter, along with a couple of spoonfuls of the reserved cooking water and the Parmesan, fontina or Taleggio and mascarpone.
5. Return to a medium heat and toss and stir around until most of the cheese has melted and you have a lovely gooey sauce – you may need to add a little more of the reserved cooking water.
6. Season to taste with sea salt and black pepper, then tip it all into an earthenware dish. Grate over a quarter of the nutmeg, tear over the mozzarella and sprinkle over the extra Parmesan.
7. Bake the macaroni cheese in the preheated oven for about 10 minutes, finishing up with a quick whack under the grill, until golden brown and crispy on top.

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ROMANO'S MACARONI GRILL PENNE RUSTICA | TOP SECRET RECIPES

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MACARONI CHEESE | PASTA RECIPES | JAMIE OLIVER RECIPES

1. Preheat your oven to 200ºC/400ºF/gas 6.
2. Cook the macaroni in a pan of salted boiling water 2 minutes short of the timing on the packet instructions, then drain in a colander and reserve a little of the cooking water.
3. Heat the oil in a large heavy-based frying pan, add the marjoram or oregano and fry for a minute until it starts to crisp up, then turn off the heat.
4. Add your cooked pasta to the marjoram or oregano butter, along with a couple of spoonfuls of the reserved cooking water and the Parmesan, fontina or Taleggio and mascarpone.
5. Return to a medium heat and toss and stir around until most of the cheese has melted and you have a lovely gooey sauce – you may need to add a little more of the reserved cooking water.
6. Season to taste with sea salt and black pepper, then tip it all into an earthenware dish. Grate over a quarter of the nutmeg, tear over the mozzarella and sprinkle over the extra Parmesan.
7. Bake the macaroni cheese in the preheated oven for about 10 minutes, finishing up with a quick whack under the grill, until golden brown and crispy on top.

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