ROUX FOR MAC N CHEESE RECIPES
BEST MAC AND CHEESE RECIPE | EASY RECIPE GUIDE | JAMIE OLIVER
Proper American-style mac and cheese – beautifully gooey and full-on, in-yer-face cheesy! Mac ’n’ cheese’ is a classic American pasta dish – everyone loves it. Sometimes it’s done so badly in the convenience area, it’s almost become famous for being horrible, but when you do it properly, trust me, it’s an absolute killer. Feel free to use any tubular pasta you want. I’ve made this dish my own by lightening it with sweet tomatoes and giving it some crunch with delicious breadcrumbs. Just you wait till you try it! This dish isn’t going to win any prizes in the nutrition department, but you can, and should, balance it with a nice salad. If you only have it once in a while as a special treat, it’ll do you no harm.
Total Time 1 hours
Yield 8
Number Of Ingredients 14
Steps:
- Peel and finely slice the garlic.
- Get a large pan of salted water on the boil. Melt the butter in a large ovenproof saucepan over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste – this is your roux.
- Add all the sliced garlic – don’t worry about the amount because each slice will caramelise like toffee in the roux. Keep cooking and stirring until golden and the garlic is nice and sticky.
- Add the bay leaves and slowly whisk in the milk a little at a time to ensure you get a nice smooth sauce. Bring the mixture to the boil, then leave it on a low heat to simmer and tick away, stirring occasionally.
- Preheat your oven to 220°C/425°F/gas 7.
- Add the pasta to the pan of boiling salted water and cook according to the packet instructions. Meanwhile, roughly chop the tomatoes on a board and season them well with sea salt and black pepper. Grate the Cheddar and Parmesan.
- Drain the pasta and add it immediately to the sauce. Give it a good stir and take the pan off the heat. Stir in your grated cheeses, chopped tomatoes and pick in half of the thyme leaves. A little Worcestershire sauce added now is nice, and so is a little grating or two of nutmeg. Now work on the flavour – taste it and season it until it’s hitting the right spot. You want it to be slightly too wet because it will thicken up again in the oven, so add a splash of water if needed.
- If you’ve made your sauce in an ovenproof casserole-type pan, leave everything in there; if not, transfer it to a deep earthenware dish. Bake it for 30 minutes in the oven, until golden, bubbling, crispy and delicious.
- While it’s cooking, put your breadcrumbs and the rest of the the thyme leaves into a pan with a few drizzles of olive oil over a medium heat. Stir and toss the crumbs around until crunchy and golden all over. Remove from the heat and tip into a nice bowl.
- Serve your macaroni cheese in the centre of the table, with your bowl of crispy breadcrumbs for sprinkling over, and a lovely green salad.
Nutrition Facts : Calories 581 calories, FatContent 20.8 g fat, SaturatedFatContent 11.2 g saturated fat, ProteinContent 25.3 g protein, CarbohydrateContent 78.5 g carbohydrate, SugarContent 10.8 g sugar, SodiumContent 1.3 g salt, FiberContent 3.8 g fibre
MACARONI CHEESE AND CAULIFLOWER BAKE RECIPE | GORD…
This is my twist on the classic American ‘mac ‘n’ cheese’, using a trio of English cheeses. Mature Cheddar adds a tangy depth of flavour to the base, while the crumbly Lancashire and Cheshire cheeses melt into a smooth and creamy sauce.
Provided by Gordon Ramsay
Categories Pasta
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 020 minutes
Yield 4
Number Of Ingredients 13
More about "roux for mac n cheese recipes"
MACARONI CHEESE AND CAULIFLOWER BAKE RECIPE | GORD…
This is my twist on the classic American ‘mac ‘n’ cheese’, using a trio of English cheeses. Mature Cheddar adds a tangy depth of flavour to the base, while the crumbly Lancashire and Cheshire cheeses melt into a smooth and creamy sauce.
From gordonramsay.com
Total Time 50 minutes
Category Pasta
From gordonramsay.com
Total Time 50 minutes
Category Pasta
See details
BEST MAC AND CHEESE RECIPE | EASY RECIPE GUIDE | JAMIE OLIVER
Proper American-style mac and cheese – beautifully gooey and full-on, in-yer-face cheesy! Mac ’n’ cheese’ is a classic American pasta dish – everyone loves it. Sometimes it’s done so badly in the convenience area, it’s almost become famous for being horrible, but when you do it properly, trust me, it’s an absolute killer. Feel free to use any tubular pasta you want. I’ve made this dish my own by lightening it with sweet tomatoes and giving it some crunch with delicious breadcrumbs. Just you wait till you try it! This dish isn’t going to win any prizes in the nutrition department, but you can, and should, balance it with a nice salad. If you only have it once in a while as a special treat, it’ll do you no harm.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 581 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 581 calories per serving
- Peel and finely slice the garlic.
- Get a large pan of salted water on the boil. Melt the butter in a large ovenproof saucepan over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste – this is your roux.
- Add all the sliced garlic – don’t worry about the amount because each slice will caramelise like toffee in the roux. Keep cooking and stirring until golden and the garlic is nice and sticky.
- Add the bay leaves and slowly whisk in the milk a little at a time to ensure you get a nice smooth sauce. Bring the mixture to the boil, then leave it on a low heat to simmer and tick away, stirring occasionally.
- Preheat your oven to 220°C/425°F/gas 7.
- Add the pasta to the pan of boiling salted water and cook according to the packet instructions. Meanwhile, roughly chop the tomatoes on a board and season them well with sea salt and black pepper. Grate the Cheddar and Parmesan.
- Drain the pasta and add it immediately to the sauce. Give it a good stir and take the pan off the heat. Stir in your grated cheeses, chopped tomatoes and pick in half of the thyme leaves. A little Worcestershire sauce added now is nice, and so is a little grating or two of nutmeg. Now work on the flavour – taste it and season it until it’s hitting the right spot. You want it to be slightly too wet because it will thicken up again in the oven, so add a splash of water if needed.
- If you’ve made your sauce in an ovenproof casserole-type pan, leave everything in there; if not, transfer it to a deep earthenware dish. Bake it for 30 minutes in the oven, until golden, bubbling, crispy and delicious.
- While it’s cooking, put your breadcrumbs and the rest of the the thyme leaves into a pan with a few drizzles of olive oil over a medium heat. Stir and toss the crumbs around until crunchy and golden all over. Remove from the heat and tip into a nice bowl.
- Serve your macaroni cheese in the centre of the table, with your bowl of crispy breadcrumbs for sprinkling over, and a lovely green salad.
See details
MACARONI CHEESE AND CAULIFLOWER BAKE RECIPE | GORD…
This is my twist on the classic American ‘mac ‘n’ cheese’, using a trio of English cheeses. Mature Cheddar adds a tangy depth of flavour to the base, while the crumbly Lancashire and Cheshire cheeses melt into a smooth and creamy sauce.
From gordonramsay.com
Total Time 50 minutes
Category Pasta
From gordonramsay.com
Total Time 50 minutes
Category Pasta
See details
OLD SCHOOL MAC N' CHEESE RECIPE | ALLRECIPES
I've tried several different mac n' cheese recipes and this one I LOVE! Three reasons: 1. It has a little zip to it with the cheyenne pepper (don't cut back on the amount - even though it seems like a …
From allrecipes.com
From allrecipes.com
See details
LOBSTER MAC ’N’ CHEESE - DELICIOUS. MAGAZINE
Mix the sauce with the macaroni and stir in the lobster meat or prawns. Pour into a large, shallow ovenproof dish. Mix the breadcrumbs with the remaining cheese and the basil. Sprinkle this over the macaroni. Bake in the oven for 30- 35 minutes until the mac ’n’ cheese …
From deliciousmagazine.co.uk
From deliciousmagazine.co.uk
See details
LOBSTER MAC AND CHEESE RECIPE | ALLRECIPES
Also, reduced cheese by 1/3 and omitted flour-roux step. Reduced pasta so mixture was creamier. Cooked shells in milk for more like 30 minutes, broke up shells so full flavor came out in sauce.
From allrecipes.com
From allrecipes.com
See details
BAKED MAC AND CHEESE - RECIPETIN EATS
Nov 21, 2021 · How to make Baked Mac and Cheese. It’s a straightforward recipe, starting with a basic butter-flour roux that is used to thicken milk to make the cheese sauce. For first timers, I think the short video below will help give you the confidence that you’ve got this!. The simple trick to avoid lumps in the Mac and Cheese …
From recipetineats.com
From recipetineats.com
See details
EASY HOMEMADE MAC AND CHEESE (STOVETOP) - JOYFOODS…
Apr 22, 2019 · Make a Roux. This homemade mac and cheese sauce starts with a roux. What is a roux? It's a mixture of fat (usually butter) and flour that is used to create thick sauces. Start by …
From joyfoodsunshine.com
From joyfoodsunshine.com
See details
WORLD'S BEST MAC AND CHEESE RECIPE - MARTHA STEWART
It's a bold claim, but this mac and cheese from Kurt Beecher Dammeier's "Pure Flavor" cookbook is that good. Three types of cheese —cheddar, Gruyere, and Jack—add plenty of richness, while a …
From marthastewart.com
From marthastewart.com
See details
MACARONI AND CHEESE RECIPE - MARTHA STEWART
Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone.
From marthastewart.com
From marthastewart.com
See details
MACARONI AND CHEESE RECIPE - MARTHA STEWART
Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone.
From marthastewart.com
From marthastewart.com
See details
OLD SCHOOL MAC N' CHEESE RECIPE | ALLRECIPES
I've tried several different mac n' cheese recipes and this one I LOVE! Three reasons: 1. It has a little zip to it with the cheyenne pepper (don't cut back on the amount - even though it seems like a …
From allrecipes.com
From allrecipes.com
See details
LOBSTER MAC ’N’ CHEESE - DELICIOUS. MAGAZINE
Mix the sauce with the macaroni and stir in the lobster meat or prawns. Pour into a large, shallow ovenproof dish. Mix the breadcrumbs with the remaining cheese and the basil. Sprinkle this over the macaroni. Bake in the oven for 30- 35 minutes until the mac ’n’ cheese …
From deliciousmagazine.co.uk
From deliciousmagazine.co.uk
See details
LOBSTER MAC AND CHEESE RECIPE | ALLRECIPES
Also, reduced cheese by 1/3 and omitted flour-roux step. Reduced pasta so mixture was creamier. Cooked shells in milk for more like 30 minutes, broke up shells so full flavor came out in sauce.
From allrecipes.com
From allrecipes.com
See details
BAKED MAC AND CHEESE - RECIPETIN EATS
Nov 21, 2021 · How to make Baked Mac and Cheese. It’s a straightforward recipe, starting with a basic butter-flour roux that is used to thicken milk to make the cheese sauce. For first timers, I think the short video below will help give you the confidence that you’ve got this!. The simple trick to avoid lumps in the Mac and Cheese …
From recipetineats.com
From recipetineats.com
See details
EASY HOMEMADE MAC AND CHEESE (STOVETOP) - JOYFOODS…
Apr 22, 2019 · This Easy Homemade Mac and Cheese Recipe is made with 8 ingredients in 15 minutes on the stovetop (no baking required)! Time to ditch the boxed mac and cheese for this …
From joyfoodsunshine.com
From joyfoodsunshine.com
See details
WORLD'S BEST MAC AND CHEESE RECIPE - MARTHA STEWART
It's a bold claim, but this mac and cheese from Kurt Beecher Dammeier's "Pure Flavor" cookbook is that good. Three types of cheese —cheddar, Gruyere, and Jack—add plenty of richness, while a …
From marthastewart.com
From marthastewart.com
See details
MACARONI AND CHEESE RECIPE - MARTHA STEWART
Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone.
From marthastewart.com
From marthastewart.com
See details
