MACS AND CHEESE RECIPES

Name: Spicy Macaroni and Cheese
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6 to 8 servings
Ingredients: 2 cups elbow pasta, cooked until almost al dente; 8 ounces Cheddar, 1/2 cubed, 1/2 shredded; 8 ounces Colby cheese, cubed; 8 ounces Monterey pepper jack cheese, cubed; 2 teaspoons all-purpose flour; 1/2 teaspoons salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon cayenne pepper; 1/2 teaspoon dry mustard; 1/8 teaspoon freshly ground nutmeg; 4 tablespoons sour cream; 1 large egg, beaten; 1 cup heavy cream; 1 cup half-and-half; 1/4 cup finely grated onions; 4 slices bread; 1 tablespoon butter; Special equipment: 2-quart baking dish

SPICY MACARONI AND CHEESE RECIPE | SUNNY ANDERSON | FOO…

Spicy Macaroni and Cheese Recipe | Sunny Anderson | Foo… image

Provided by Sunny Anderson

Categories side-dish

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

2 cups elbow pasta, cooked until almost al dente
8 ounces Cheddar, 1/2 cubed, 1/2 shredded
8 ounces Colby cheese, cubed
8 ounces Monterey pepper jack cheese, cubed
2 teaspoons all-purpose flour
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/8 teaspoon freshly ground nutmeg
4 tablespoons sour cream
1 large egg, beaten
1 cup heavy cream
1 cup half-and-half
1/4 cup finely grated onions
4 slices bread
1 tablespoon butter
Special equipment: 2-quart baking dish

Steps:

Preheat the oven to 350 degrees F.
In a large bowl, toss together the pasta with the cheese cubes and pour into the baking dish.
In a large bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg. Add the sour cream, egg, heavy cream, half-and-half and onions. Pour over the pasta and cover with the shredded Cheddar. Bake uncovered until the top is just beginning to brown, about 35 minutes.
Meanwhile, cut the bread into crouton-size squares. In a skillet over medium heat, melt the butter, add the bread cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.

MAC AND CHEESE RECIPE | INA GARTEN - FOOD NETWORK

Mac and Cheese Recipe | Ina Garten - Food Network image

Ina Garten's Mac and Cheese recipe is cheesy, creamy perfection thanks to a combination of Gruyere and Cheddar. Fresh tomatoes are a classic Barefoot Contessa twist -- you'll never make it any other way again.

Provided by Ina Garten

Categories side-dish

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Steps:

Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

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