A SIMPLE BAKED MACARONI AND CHEESE RECIPE - FOOD.COM
Make and share this A Simple Baked Macaroni and Cheese recipe from Food.com.
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Salt water (after it comes to a boil) add pasta and cook for 8 to 10 minutes or until al dente.
- Preheat oven to 350°F.
- While pasta is cooking begin to make your roux. Over low heat begin to melt butter. Once butter is melted add flour. Whisk constantly to avoid burning. If rue burns throw it out and start again. You want your rue to be almost a copper brown color. It should take a little over 5 minutes.
- Once you get your rue to the color you want add the milk while continuing to whisk constantly. Salt and pepper your sauce to your liking. When the mixture begins to boil you will notice your sauce will start to thicken. Once it is at the thickness you desire remove from heat immediately and add cheese, reserving about a 1/4 of a cup of cheddar.
- Drain macaroni and return to cooking pot. Combine cheese sauce with your macaroni. Pour macaroni and cheese into a 2 quart baking dish. Sprinkle bread crumbs and remaining cheese over top and bake for 35 minutes until a nice crust forms on the top.
Nutrition Facts : Calories 1046.4, FatContent 43.1, SaturatedFatContent 25.6, CholesterolContent 122.5, SodiumContent 994, CarbohydrateContent 115, FiberContent 4.6, SugarContent 13.8, ProteinContent 47.7
CREAMY LEEK SOUP RECIPE | EPICURIOUS
This creamy leek soup from Gourmet is velvety but not at all heavy. Serve it as an appetizer or an elegant lunch with a dollop of whipped cream on top.
Provided by Gina Marie Miraglia Eriquez
Total Time 1 1/2 hr
Cook Time 40 min
Yield Makes 6 (first course) servings with leftovers
Number Of Ingredients 15
Steps:
- Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
- Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel potato and cut into ½-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
- Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.
- Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.
- Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.
- Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.
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WALKER'S SHORTBREAD RECIPE | TOP SECRET RECIPES
Joseph Walker used only the best ingredients to make the famous pure butter shortbread recipe he created in 1898 at his Bakery in Aberlour, Scotland. More than a century later Walker's is one of the bestselling shortbreads in the world and it’s still made with the same four quality ingredients: flour, butter, sugar, and salt.
But just knowing the ingredients still leaves you a long trip away from great shortbread—a fact that’s best confirmed by giving any other copycat recipe a try. If a recipe calls for all-purpose flour and/or standard granulated sugar and salt, you’re destined for disappointment.
The secret ingredient is pastry flour. It has less gluten than all-purpose flour and will produce a tender bite mirroring the original cookies, but it still provides a stable structure that won’t spread out when baked. My favorite pastry flour is Bob’s Red Mill.
There is no leavening in these cookies (that’s why they're called shortbread), so the sugar and salt are whipped into the butter until it’s fluffy which works in air bubbles that provide a lift to your shortbread when baked. Standard sugar and salt grains won’t easily dissolve in the butter, so I'm using superfine sugar here (baker’s sugar) and superfine salt (popcorn salt) to produce perfect shortbread with a clean bite that’s free of any detectable sugar or salt granules.
Click here for more great recipes for your favorite famous treats.
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From topsecretrecipes.com
Total Time 50 minutes0S
From topsecretrecipes.com
Total Time 50 minutes0S
See details
A SIMPLE BAKED MACARONI AND CHEESE RECIPE - FOOD.COM
Make and share this A Simple Baked Macaroni and Cheese recipe from Food.com.
From food.com
Reviews 4.5
Total Time 45 minutes
Calories 1046.4 per serving
From food.com
Reviews 4.5
Total Time 45 minutes
Calories 1046.4 per serving
- Drain macaroni and return to cooking pot. Combine cheese sauce with your macaroni. Pour macaroni and cheese into a 2 quart baking dish. Sprinkle bread crumbs and remaining cheese over top and bake for 35 minutes until a nice crust forms on the top.
See details
BEST EVER SEAFOOD GUMBO RECIPE | MYRECIPES
The genius of this menu is that most of the work can be done ahead of time
From myrecipes.com
Reviews 4
Total Time 2 hours 25 minutes
From myrecipes.com
Reviews 4
Total Time 2 hours 25 minutes
- * Fresh okra may be substituted for frozen.
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ROUX/THE BASIC WHITE SAUCE RECIPE - BBC FOOD
Method. Dissolve the butter in a pan and add the flour. Stir until the mixture forms a smooth paste which leaves the sides …
From bbc.co.uk
From bbc.co.uk
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CROCKPOT POTATO SOUP RECIPE - SIMPLE JOY
Feb 25, 2019 · The key to a good soup from scratch is a homemade roux, a thickening agent made from a fat and flour. My New England Clam Chowder uses bacon fat. My New England Clam …
From simplejoy.com
From simplejoy.com
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PUMPKIN PASTA RECIPE | ALLRECIPES
This was great! I modified the recipe after reading other reviews. I used 2 Tbsp. butter instead of margarine and made a roux from 1/3 red pepper, 1/2 vidalia onion, 2 cloves garlic (all minced)and 1 …
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SIMPLE CHICKEN GRAVY RECIPE | ALLRECIPES
Simple could not explain any better how easy it is to make this gravy. Tweaked the recipe a little, added 2 chicken boullion cubes, a dash of poultry seasoning and salt and pepper. Did not measure the …
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SLOW-COOKER CREAMY CHICKEN WITH BISCUITS RECIPE - REAL SI…
Boooo! I've made this probably close to a dozen times; it's one of my go-to recipes when I have a group coming over and it gets scarfed up every time. Throw everything in the cooker, leave, come back hours later and it's done (*and* your house smells great). The drop biscuit recipe …
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Feb 25, 2019 · The key to a good soup from scratch is a homemade roux, a thickening agent made from a fat and flour. My New England Clam Chowder uses bacon fat. My New England Clam …
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CAJUN CHICKEN AND SAUSAGE GUMBO RECIPE | ALLRECIPES
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a very simple and delicious gravy. However, you do have to prepare this in a certain order. First, use half the butter to sautee the onions until transluscent. Add the other half of the butter then the flour to make the roux. The best way to make a good roux …
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SIMPLE BEEF POT ROAST - ALLRECIPES
Oct 12, 2011 · A very simple recipe that creates a mouth-watering pot roast with a lovely gravy. I made this to recipe, except that I added extra carrots and onions. For those that worried about the veg …
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SLOW-COOKER CREAMY CHICKEN WITH BISCUITS RECIPE - REAL SI…
If you're looking for a real simple recipe and don't have vegetables languishing in your fridge, if you trust slow-cooker recipes and/or if you're a bit too busy to be deglazing stuff; in other words, if you are looking for a recipe in "Real Simple" magazine that is real simple…
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ROUX - WIKIPEDIA
Roux (/ r uː /) is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness.A roux …
From en.m.wikipedia.org
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