RADIATORE MAC AND CHEESE RECIPES

RADIATORE AND CHEESE | BETTER HOMES & GARDENS

Radiatore and Cheese | Better Homes & Gardens image

Sharp cheddar cheese, oregano, and fresh tomatoes add a jazzy taste to this version of macaroni and cheese. It's a perfect meal for those busy weeknights.

Provided by Better Homes & Gardens

Total Time 30 minutes

Number Of Ingredients 9

Ingredients

12 ounces packaged dried radiatore or corkscrew macaroni
1?½ cups shredded sharp cheddar cheese (6 ounces)
1?½ cups chopped fresh tomatoes
2 green onions, chopped
1 tablespoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
1 clove garlic, minced
1 cup milk
2 tablespoons all-purpose flour
½ teaspoon salt

Steps:

Cook the radiatore or corkscrew macaroni according to package directions; drain well. Return pasta to the warm pan. Gently stir in the cheese, tomatoes, green onions, oregano, and garlic.
Pour the milk into a jar that has a lid. Add the flour and salt. Cover and shake well to combine. Stir the milk mixture into the radiatore mixture. Cook, stirring gently, over medium heat for 3 to 4 minutes or until the cheese has melted and the mixture is thickened and bubbly. Makes 5 or 6 main-dish servings.

Nutrition Facts : Calories 438 calories, CarbohydrateContent 59 g, CholesterolContent 54 mg, FatContent 14 g, ProteinContent 19 g, SaturatedFatContent 8 g, SodiumContent 457 mg

CHEESIEST MACARONI AND CHEESE – CAN'T STAY OUT OF THE KITCHEN

Cheesiest Macaroni and Cheese – Can't Stay Out of the Kitchen image

This fabulous mac & cheese uses 3 cheeses, a little hot sauce to give it zip and panko bread crumbs as a topping. Great comfort food.

Provided by Teresa

Categories Pasta

Prep Time 20 minutes

Cook Time 40 minutes

Yield 8

Number Of Ingredients 13

Ingredients

16 oz. dry radiatore macaroni ((or elbow macaroni) )
1/4 cup unsalted butter ((half stick))
1/3 cup UNBLEACHED all-purpose flour
1 1/2 cups heavy whipping cream
1 tsp. sea salt
1/2 tsp. black pepper
6-7 drops hot sauce
2/3 cup mozzarella cheese (shredded (or substitute Monterey Jack cheese))
1 1/3 cups sharp cheddar cheese (shredded)
8 oz. block sharp cheddar cheese (sliced (or use white cheddar cheese))
1/4 cup unsalted butter (melted (half stick) (See note below))
2/3 cup Panko bread crumbs ( (see note below))
fresh parsley (for garnish)

Steps:

Preheat oven to 350°.
Grease an 8x12 or large oval glass baking dish.
In a large stock pot, boil the pasta according to package instructions.
Drain water and return pasta to the stock pot.
Meanwhile in a medium-sized saucepan, melt 1/4 cup butter.
Whisk in flour and cook 1 minute whisking continuously, until mixture is bubbly.
Slowly stir in the cream adding about ¼ cup at a time.
Add salt, pepper and hot sauce and stir 1 more minute.
Turn heat to low and gradually stir in the mozzarella and shredded cheddar cheese.
Stir frequently until the cheese melts completely.
Sauce will be very thick.
Remove from heat.
Stir the drained macaroni into the cheese sauce.
Pour half of the mac and cheese mixture into the prepared baking dish.
Layer all of the cheese slices over top of the macaroni.
Top remaining half of the mac and cheese over cheese slices.
In a microwavable glass, melt remaining 1/4 cup butter in microwave.
Stir in the panko crumbs.
Sprinkle the bread crumb mixture over top of the mac and cheese.
I used about half of the Panko bread crumb mixture).
(Bake for 20-25 minutes at 350°, or until mixture is hot and bubbly.

Nutrition Facts : ServingSize 1 serving, Calories 639 kcal, FatContent 44 g, SaturatedFatContent 25 g, UnsaturatedFatContent 5.3 g, CarbohydrateContent 39 g, SugarContent 4 g, FiberContent 2 g, ProteinContent 21 g, CholesterolContent 128 mg, SodiumContent 827 mg

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