RACHAEL RAY MACARONI AND CHEESE RECIPES

MACARONI AND CHEDDAR CHEESE RECIPE | RACHAEL RAY

This recipe sure beats boxed mac 'n cheese! As a side dish, it serves eight people.My mac and cheese gets extra richness from the milk, flour and butter sauce I make, also known as béchamel sauce. –RR

Provided by rachael-ray

Number Of Ingredients 1

Ingredients

1 tablespoon vegetable oil or extra virgin olive oil (EVOO) 2 tablespoons butter 3 tablespoons flour 1 1/2 cups whole or 2 percent milk 3 cups white cheddar cheese, shredded 1/2 teaspoon nutmeg, ground or freshly grated 1/4 teaspoon ground cayenne pepper, a couple pinches Salt 1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it

Steps:

Pre-heat broiler.Heat a medium, deep skillet over medium heat. Add oil and butter, about one turn of the pan. When the butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about three minutes.Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in two cups of shredded cheddar cheese a handful at a time.Season sauce with nutmeg and cayenne pepper. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce.Transfer to a baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the cheddar cheese on top.

RACHAEL'S ULTIMATE MAC AND CHEESE | RECIPE - RACHAEL RAY …

Rachael's Ultimate Mac and Cheese | Recipe - Rachael Ray … image

Gruyere, bacon, and truffles take comfort food to another level.

Provided by Rachael Ray

Number Of Ingredients 24

Ingredients

Salt
1 pound short-cut pasta
such as macaroni
penne or medium shells
1 tablespoon extra-virgin olive oil (EVOO)
8 slices meaty bacon
chopped
1 small onion or 2 shallots
finely chopped
4 cloves garlic
finely chopped
4 tablespoons butter
3 tablespoons flour
1 teaspoon dry mustard
Fine black pepper or white pepper
A few grates of nutmeg
3 cups whole milk
room temperature or warm
2 ½ cups shredded Gruyere cheese or a combination of Gruyere and white chedder
3 tablespoons freshly grated truffle (optional)
white or black
and/or 2 teaspoons truffle-infused oil
1 cup freshly grated Parmigiano-Reggiano cheese
¼ cup finely chopped chives and parsley

Steps:

Preheat oven to 400°F
Bring a pot of water to boil for pasta and cook 5 minutes in salted water
Drain
In a skillet or saucepot, heat oil over medium heat
Add bacon and render 5 minutes, then add onions and garlic, cook 2-3 minutes to tender, and remove to plate
Add butter to pan, and when it foams, whisk in flour, dry mustard, salt and fine black or white pepper, then add room temperature or warm milk, thicken to coat spoon lightly and stir in Gruyere cheese
Add truffles and/or oil, if using
Add back bacon and pasta, and stir to coat
Transfer to baking dish and top with Parm
Bake 30-35 minutes until brown and bubbly
Top with herbs, let stand 5-10 minutes, then serve

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