MACARONI AND BEEF CASSEROLE RECIPE - RACHAEL RAY SHOW
Rach calls her macaroni & beef casserole, "lazy comfort food." Plus, a few tweaks to this recipe will give you her chili mac version.
Provided by Rachael Ray
Number Of Ingredients 28
Steps:
- Heat a large pot of water to boil for pasta, salt water, add pasta and cook 5 minutes
- Cold shock and drain pasta
- Heat a deep skillet over medium-high heat with oil, 2 turns of the pan, add onion, celery and green pepper, season with salt and pepper, soften a few minutes, add garlic and stir a minute more
- Add beef and crumble, let the meat lose its pink color, then add Worcestershire, oregano and parsley or basil
- Add tomatoes and simmer
- Adjust seasoning for salt and pepper
- Switch broiler on with rack at center oven
- In a sauce pot or second skillet, melt butter over medium to medium-high heat, whisk in flour to combine, whisk in milk, season with cayenne, nutmeg and salt, and thicken to coat spoon
- Stir in cheddar cheese to melt, remove from heat
- Fill casserole with macaroni mixed with meat and sauce, top the casserole evenly with cheese sauce, help it settle evenly with spoon or spatula, then top with Parmesan
- Brown casserole to golden, 3-4 minutes, serve
BAKED MACARONI AND CHEESE RECIPE | ALTON BROWN - FOOD N…
Get Alton Brown's Baked Macaroni and Cheese from Good Eats on Food Network, a classic recipe made with cheddar cheese and topped with buttery breadcrumbs.
Provided by Alton Brown
Categories side-dish
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- In a large pot of boiling, salted water cook the pasta to al dente.
- While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
- Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
- Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
- Remember to save leftovers for fried Macaroni and Cheese.
More about "show me a recipe for macaroni and cheese recipes"
MACARONI AND CHEESE RECIPE | TYLER FLORENCE | FOOD NETWORK
Reviews 4.3
Total Time 1 hours 5 minutes
Category side-dish
- Coat a large baking dish with 1 tablespoon butter and set it aside. Put the milk into a saucepan and add the clove studded onion, garlic, bay leaf, thyme, and mustard. Warm over medium low heat until the milk starts to steam, about 10 minutes. Remove from the heat and let the flavors infuse while you make the roux. In a large pot over medium heat add 2 tablespoons butter and the flour. Cook, stirring, for about 2 to 3 minutes; don't let the roux color. Strain the infused milk onto the roux, whisking constantly to avoid lumps. Cook, stirring often, for about 5 minutes until the sauce is thick. Remove from the heat and add 1/2 the grated Cheddar and 1/2 the Parmesan; stir until it is melted and smooth. Taste and adjust seasoning with salt and pepper. Pour this over the macaroni, add the chunks of Cheddar, and mix until well blended; put this into the prepared baking dish. Sprinkle the remaining Cheddar and Parmesan cheeses evenly over the top. Bake until the top is golden and crusty, about 25 to 30 minutes.
BEST MACARONI AND CHEESE RECIPE - RECIPES, COUNTRY LIFE ...
From thepioneerwoman.com
Reviews 4.3
Total Time 30 minutes
Category comfort food, dinner, main dish, side dish, snack
Cuisine American, Comfort Food
- Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain. In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook the mixture for 5 minutes, whisking constantly. Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook for 5 minutes until very thick. Reduce the heat to low. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth. Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.
MACARONI AND CHEESE – INSTANT POT RECIPES
From recipes.instantpot.com
Reviews 5
Cuisine Modern
- Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper. Let sit for 5 minutes to thicken, then stir again and serve.
NADIYA HUSSAIN PICCALILLI MACARONI CHEESE RECIPE | FAM…
From thehappyfoodie.co.uk
Total Time 1 hours 5 minutes
Boil the macaroni according to the instructions on the packet. Drain in a colander, then rinse under cold running water to stop it from sticking together. Set aside.
Preheat the oven to 220C/200C fan/gas mark 7. Have a 23 x 23cm casserole dish or ovenproof dish at the ready.
Meanwhile put a non-stick pan on the hob and add the cheese. Keep stirring all the time while the cheese melts gently. As soon as the cheese has melted, add all the cooked pasta and mix through.
Now add the egg and stir to cook it through and mix it with the cheese mixture. This makes the dish lovely and rich.
Before adding the piccalilli, put it into a bowl and squash it with the back of a fork. Some bits can be very sharp, so you want to distribute it rather than have someone bite into a very sharp bit of cauliflower. If you are having difficulty, snip the larger bits with scissors.
Add the piccalilli to the pasta mixture along with the cream cheese, onion seeds and salt. Mix well, then pour into the casserole dish and smooth the surface so it's level.
To make the crispy topping, melt the butter. Add the breadcrumbs and mix through till the breadcrumbs are roughly coated.
Sprinkle the crumbs over the macaroni cheese and bake for 30 minutes, until the top is all golden.
MACARONI AND CHEESE SOUP - MRFOOD.COM
From mrfood.com
Reviews 4
Category Soups
- Add remaining ingredients, including reserved cheese packet. Reduce heat to low and simmer 8 to 10 minutes, or until slightly thickened and creamy, stirring occasionally.
BEST MAC AND CHEESE RECIPE | EASY RECIPE GUIDE | JAMIE OLIVER
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.
COPYCAT CHICK-FIL-A MAC AND CHEESE RECIPE - TOP SECRET R…
From topsecretrecipes.com
Reviews 4.8
Total Time 45 minutes0S
MACARONI AND CHEESE SOUP - MRFOOD.COM
From mrfood.com
Reviews 4
Category Soups
- Add remaining ingredients, including reserved cheese packet. Reduce heat to low and simmer 8 to 10 minutes, or until slightly thickened and creamy, stirring occasionally.
BEST MAC AND CHEESE RECIPE | EASY RECIPE GUIDE | JAMIE OLIVER
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.
COPYCAT CHICK-FIL-A MAC AND CHEESE RECIPE - TOP SECRET R…
From topsecretrecipes.com
Reviews 4.8
Total Time 45 minutes0S
ULTRA CREAMY BAKED MAC AND CHEESE - INSPIRED TASTE
From inspiredtaste.net
Reviews 5.0
Total Time 1 hours 0 minutes
Cuisine Dinner, Side Dish
Calories 578 per serving
- Bake, uncovered, until bubbling, about 30 minutes. For browned cheese on top, turn the oven to broil, and then broil 3 to 5 minutes until the top has blistered and lightly browned. Let stand about 10 minutes before serving.
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