THE MAC AND CHEESE RECIPES

Name: Greens mac 'n' cheese
Total time: 1 h
Yield: 6
Cuisine: https://schema.org/VegetarianDiet
Ingredients: 1 large leek; 3 cloves of garlic; 400 g purple sprouting or tenderstem broccoli; 40 g unsalted butter; ½ a bunch of fresh thyme (15g); 2 tablespoons plain flour; 1 litre semi-skimmed milk; 450 g dried macaroni; 30 g Parmesan cheese; 150 g mature Cheddar cheese; 100 g baby spinach; 50 g flaked almonds

GREENS MAC 'N' CHEESE | JAMIE OLIVER VEGETARIAN RECIPES

Greens mac 'n' cheese | Jamie Oliver vegetarian recipes image

A Friday-night favourite, this is a twist on a comfort classic that uses broccoli in two ways – the blitzed-up stalks add colour and punch to the sauce, while you enjoy the delicate florets with your pasta. Join the green team!

Total Time 1 hours

Yield 6

Number Of Ingredients 12

Ingredients

1 large leek
3 cloves of garlic
400 g purple sprouting or tenderstem broccoli
40 g unsalted butter
½ a bunch of fresh thyme (15g)
2 tablespoons plain flour
1 litre semi-skimmed milk
450 g dried macaroni
30 g Parmesan cheese
150 g mature Cheddar cheese
100 g baby spinach
50 g flaked almonds

Steps:

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Trim, halve and wash the leek and peel the garlic, then finely slice with the broccoli stalks, reserving the florets for later.
3. Place the sliced veg in a large casserole pan over a medium heat with the butter, then strip in the thyme leaves and cook for 15 minutes, or until softened, stirring regularly.
4. Stir in the flour, followed slowly by the milk, then simmer for 10 minutes, or until thickened, stirring regularly.
5. Meanwhile, cook the pasta in a large pan of boiling salted water for 5 minutes, then drain.
6. Grate the Parmesan and most of the Cheddar into the sauce, and mix well. Tip into a blender, add the spinach and whiz until smooth – you may need to work in batches.
7. Season to perfection with sea salt and black pepper, then stir through the pasta and broccoli florets, loosening with a splash of milk, if needed.
8. Transfer to a 25cm x 35cm baking dish, grate over the remaining Cheddar and scatter over the almonds. Bake for 30 minutes, or until beautifully golden and bubbling.

Nutrition Facts : Calories 619 calories, FatContent 25.1 g fat, SaturatedFatContent 12.4 g saturated fat, ProteinContent 29 g protein, CarbohydrateContent 75.1 g carbohydrate, SugarContent 12 g sugar, SodiumContent 0.9 g salt, FiberContent 6.4 g fibre

MAC AND CHEESE – INSTANT POT RECIPES

Mac and Cheese – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 2 minutes

Yield 6 - 8 servings

Number Of Ingredients 10

Ingredients

1 lb box elbow macaroni
4 tbsp butter
4 cups Water
2 tsp dry ground mustard
1/2 tsp pepper
1 cup evaporated milk
2 cups shredded sharp cheddar
2 cups shredded Monterey jack (or provolone)
1/2 cup grated parmesan cheese
salt (to taste)

Steps:

Combine the macaroni, butter, water, mustard and pepper in the Instant Pot. Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
When the time is up, quick-release the pressure. If pasta is not completely cooked, use the SAUTÉ function and cook, stirring occasionally, for another 2-3 minutes.
Add evaporated milk and cheeses, one at a time, stirring between each until the mixture becomes thick and creamy.
Salt to taste.

More about "the mac and 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.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 581 calories per serving

1. Peel and finely slice the garlic.
2. 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.
3. 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.
4. 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.
5. Preheat your oven to 220°C/425°F/gas 7.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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

BAKED MAC AND CHEESE RECIPE: HOW TO MAKE IT

Even people who have had their own homemade baked macaroni and cheese recipe for years ask for mine when they taste this crumb-topped version. For the best baked mac and cheese, use extra-sharp white cheddar cheese for more flavor. —Shelby Thompson of Dover, Delaware
From tasteofhome.com
Reviews 4.5
Total Time 50 minutes
Category Dinner
Calories 689 calories per serving

Preheat oven to 350°. Cook macaroni according to package directions for al dente; drain., In a Dutch oven, heat 1/3 cup butter over medium heat; saute onion until tender. Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened. Stir in cheese until melted. Stir in macaroni. Transfer to a greased 13x9-in. baking dish., In a microwave, melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, until heated through, 30-35 minutes.

See details

BROCCOLI CHEESE MAC 'N' CHEESE RECIPE | REE DRUMMOND ...

From foodnetwork.com
Reviews 4.5
Total Time 45 minutes
Category side-dish

Add the Cheddar, processed cheese, 1/2 cup of the Parmesan and some salt and pepper and stir to melt the cheese. Add the macaroni and stir. Taste and check for seasoning. Pour into the prepared baking dish. Combine the breadcrumbs and remaining 1/2 cup Parmesan in a small bowl and sprinkle over the dish. Bake until bubbly, about 25 minutes.

See details

BAKED MAC AND CHEESE RECIPE: HOW TO MAKE IT

Preheat oven to 350°. Cook macaroni according to package directions for al dente; drain., In a Dutch oven, heat 1/3 cup butter over medium heat; saute onion until tender. Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened. Stir in cheese until melted. Stir in macaroni. Transfer to a greased 13x9-in. baking dish., In a microwave, melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, until heated through, 30-35 minutes.

See details

BROCCOLI CHEESE MAC 'N' CHEESE RECIPE | REE DRUMMOND - FOO…

From foodnetwork.com
Reviews 4.5
Total Time 45 minutes
Category side-dish

Add the Cheddar, processed cheese, 1/2 cup of the Parmesan and some salt and pepper and stir to melt the cheese. Add the macaroni and stir. Taste and check for seasoning. Pour into the prepared baking dish. Combine the breadcrumbs and remaining 1/2 cup Parmesan in a small bowl and sprinkle over the dish. Bake until bubbly, about 25 minutes.

See details

GREENS MAC 'N' CHEESE | JAMIE OLIVER VEGETARIAN RECIPES

A Friday-night favourite, this is a twist on a comfort classic that uses broccoli in two ways – the blitzed-up stalks add colour and punch to the sauce, while you enjoy the delicate florets with your pasta. Join the green team!
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 619 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Trim, halve and wash the leek and peel the garlic, then finely slice with the broccoli stalks, reserving the florets for later.
3. Place the sliced veg in a large casserole pan over a medium heat with the butter, then strip in the thyme leaves and cook for 15 minutes, or until softened, stirring regularly.
4. Stir in the flour, followed slowly by the milk, then simmer for 10 minutes, or until thickened, stirring regularly.
5. Meanwhile, cook the pasta in a large pan of boiling salted water for 5 minutes, then drain.
6. Grate the Parmesan and most of the Cheddar into the sauce, and mix well. Tip into a blender, add the spinach and whiz until smooth – you may need to work in batches.
7. Season to perfection with sea salt and black pepper, then stir through the pasta and broccoli florets, loosening with a splash of milk, if needed.
8. Transfer to a 25cm x 35cm baking dish, grate over the remaining Cheddar and scatter over the almonds. Bake for 30 minutes, or until beautifully golden and bubbling.

See details

MAC AND CHEESE – INSTANT POT RECIPES

From recipes.instantpot.com
Reviews 5
Cuisine Modern

Salt to taste.

See details

BEST MAC AND CHEESE RECIPE | EASY RECIPE GUIDE | JAMIE OLIVER

1. Peel and finely slice the garlic.
2. 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.
3. 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.
4. 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.
5. Preheat your oven to 220°C/425°F/gas 7.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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

BAKED MAC AND CHEESE RECIPE: HOW TO MAKE IT

Preheat oven to 350°. Cook macaroni according to package directions for al dente; drain., In a Dutch oven, heat 1/3 cup butter over medium heat; saute onion until tender. Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened. Stir in cheese until melted. Stir in macaroni. Transfer to a greased 13x9-in. baking dish., In a microwave, melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, until heated through, 30-35 minutes.

See details

BROCCOLI CHEESE MAC 'N' CHEESE RECIPE | REE DRUMMOND ...

From foodnetwork.com
Reviews 4.5
Total Time 45 minutes
Category side-dish

Add the Cheddar, processed cheese, 1/2 cup of the Parmesan and some salt and pepper and stir to melt the cheese. Add the macaroni and stir. Taste and check for seasoning. Pour into the prepared baking dish. Combine the breadcrumbs and remaining 1/2 cup Parmesan in a small bowl and sprinkle over the dish. Bake until bubbly, about 25 minutes.

See details

TAKE MAC 'N' CHEESE TO THE NEXT LEVEL WITH THESE 5 RECIPES

Mac ‘n’ cheese is a childhood staple, but it now has a place in adulthood thanks to TikTok chefs who have been thinking outside the box when it comes to mac ‘n’ cheese recipes.From jalapeño mac ‘n’ cheese to truffle bacon white cheddar mac ‘n’ cheese, these five TikTok recipes give mac ‘n’ cheese …
From intheknow.com

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