THE GREAT AMERICAN MACARONI AND CHEESE RECIPE - CHEESE ...
This recipe comes from the Pasta & Co. cookbook and is a favorite of mine. So delicious. They say not to substitute a smooth tube dried pasta but to always use rigatoni for the best results. It is not a fiery dish, even though it calls for Tabasco and chili powder. These only work to enhance the cheddar flavor.
Total Time 1 hours
Prep Time 0S
Cook Time 1 hours
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Combine grated Cheddar and mozzarella and set aside.
- In a small saucepan, heat milk until near boiling. Turn off heat. Melt butter in a heavy pan large enough to hold the pasta after it is cooked. (It will take at least a 14-inch saute pan or a large casserole that can take direct heat.) When foam from butter recedes, remove from heat, add flour, and mix well. Return to medium-low heat, and, stirring occasionally, simmer for 2 to 3 minutes to cook, but not brown, the flour. Gradually stir in hot milk. Raise heat to medium-high and continue stirring until mixture is smooth and thick (about 5 minutes). Add Parmesan and Romano cheeses. Whisk until smooth. Add Tabasco and white pepper and blend.
- Cook rigatoni in boiling salted water about 4 minutes. (It will be underdone, but will finish cooking later.) Thoroughly drain rigatoni and fold it into the cheese mixture.
- If cooking immediately, preheat oven to 375 degrees.
- Layer one-half the rigatoni mixture into a 9x13 pan. Top with one-half of the Cheddar and mozzarella. Repeat layers. Top with chili powder, sprinkled evenly over top.
- If not baking immediately, cover tightly with plastic wrap and refrigerate or freeze. When ready to bake, drizzle the 3/4 cup milk over the dish. Bake for approximately one hour. If frozen, add at least 20 minutes to baking time. The dish should be rusty brown on top. Should it appear to be browning too fast, cover with foil for part of cooking time. Be sure to check for doneness in the very center of the dish.
Nutrition Facts : Calories 864.5, FatContent 52.1, SaturatedFatContent 31.4, CholesterolContent 208, SodiumContent 970.8, CarbohydrateContent 54.6, FiberContent 2.2, SugarContent 2.1, ProteinContent 44.2
HOMEMADE MAC AND CHEESE | ALLRECIPES
This is a nice rich mac and cheese. Serve with a salad for a great meatless dinner. Hope you enjoy it.
Provided by Judy
Categories Main Dishes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook macaroni according to the package directions. Drain.
- In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
- Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.
Nutrition Facts : Calories 858.2 calories, CarbohydrateContent 66.7 g, CholesterolContent 141.6 mg, FatContent 48.7 g, FiberContent 3.4 g, ProteinContent 37.7 g, SaturatedFatContent 29.9 g, SodiumContent 879.3 mg, SugarContent 10.7 g
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