MACARONI IN THE OVEN RECIPES

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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

Nutrition Facts : Calories 792 calories

TRINIDADIAN MACARONI PIE RECIPE - NYT COOKING



Trinidadian Macaroni Pie Recipe - NYT Cooking image

Macaroni pie is a firmer, highly spiced version of mac and cheese. Quintessential Trinidadian seasonings like thyme and Scotch bonnet pepper give this dish a distinctive taste, while a little less liquid mixed with an egg creates a solid, sliceable texture. A Trini staple for large family gatherings, it’s the perfect addition to a holiday table. And if there are any leftovers, they keep well. Feel free to use your favorite Cheddar, but if you’re able to find New Zealand Cheddar (or “Trinidad cheese” as it’s called on the island), don’t pass it up.

Provided by Lesley Enston

Total Time 1 hours 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 13

1 tablespoon butter, plus more for greasing the dish
8 ounces sharp Cheddar, coarsely grated (2 cups) 
8 ounces whole-milk mozzarella, coarsely grated (2 cups)
2 1/2 cups evaporated milk (from 1 1/2 12-ounce cans)
1 large egg, whisked 
2 tablespoons tomato paste
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons Dijon mustard 
1 teaspoon fresh thyme leaves, chopped 
1/2 Scotch bonnet pepper, finely minced, seeded for less heat
Kosher salt (Diamond Crystal) and black pepper 
1 pound dried macaroni 

Steps:

  • Heat oven to 350 degrees. Grease a 9-by-13-inch (3-quart) baking dish with butter.
  • In a large bowl, mix the Cheddar and mozzarella, and set aside. In a small bowl, whisk the evaporated milk, egg, tomato paste, garlic and onion powders, mustard, thyme, Scotch bonnet pepper, 1 teaspoon salt, and a generous pinch of black pepper until very well blended.
  • Cook macaroni in boiling salted water according to the package directions for al dente. Drain and return to the pot. Stir in the tablespoon of butter until melted, then add half the cheese and stir until it’s fully combined and starting to melt. Stir in the milk mixture until the pasta is evenly coated. Pour the pasta into the buttered dish, spread it evenly and sprinkle the rest of the cheese on top.
  • Bake until the top is bubbling and golden brown, 35 to 40 minutes.
  • Remove from the oven and let rest for at least 10 minutes to help it firm up. The dish can be made up to a day in advance, tightly covered with foil or plastic wrap, and refrigerated, or cut into serving sizes, wrapped tightly and frozen. Reheat covered with foil in a 350-degree oven or in a covered skillet on the stove.

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