Parmesan Macaroni And Cheese Food

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BEST EVER MACARONI CHEESE RECIPE



Best ever macaroni cheese recipe image

This perfect baked macaroni cheese recipe comes with a creamy cheese sauce, a hint of mustard and uses leftover French stick for its crunchy topping

Provided by Jennifer Joyce

Categories     Dinner

Time 50m

Number Of Ingredients 9

50g baguette, cut into small chunks
2 tbsp butter, plus 1 tbsp melted
350g spiral or other short pasta
1 garlic clove, finely chopped
1 tsp English mustard powder
3 tbsp plain flour
500ml whole milk
250g vegetarian mature cheddar, grated
50g parmesan (or vegetarian alternative), grated

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
  • Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
  • Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
  • Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
  • Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.

Nutrition Facts : Calories 860 calories, Fat 42 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 9 grams sugar, Protein 38 grams protein, Sodium 1.9 milligram of sodium

MACARONI AND CHEDDAR/PARMESAN CHEESE



Macaroni and Cheddar/Parmesan Cheese image

From my Fix-It and Forget-It Big Cookbook by Phyllis Pellman Good attributed to Sherry L. Lapp of Lancaster, PA.

Provided by ElizabethKnicely

Categories     Macaroni And Cheese

Time 3h15m

Yield 8 , 8 serving(s)

Number Of Ingredients 9

8 ounces elbow macaroni, cooked al dente
13 ounces fat-free evaporated milk
1 cup nonfat milk
2 large eggs, slightly beaten
4 cups shredded fat-free sharp cheddar cheese, divided
1/4 teaspoon salt
1/8 teaspoon white pepper
1/4 cup grated fat-free parmesan cheese
nonfat cooking spray

Steps:

  • Spray inside of cooker with nonfat cooking spray. Then, in cooker, combine lightly cooked macaroni, evaporated milk, milk, eggs, 3 cups cheddar cheese, salt, and pepper.
  • Top with remaining cheddar and Parmesan cheeses.
  • Cover. Cook on low 3 hours.

Nutrition Facts : Calories 404.4, Fat 20.5, SaturatedFat 12.5, Cholesterol 108.3, Sodium 509.4, Carbohydrate 30.2, Fiber 1, Sugar 8, Protein 24.1

MACARONI AND CHEESE IN PARMESAN CUPS



Macaroni and Cheese in Parmesan Cups image

Provided by Food Network

Time 1h10m

Yield 20 servings

Number Of Ingredients 15

1 1/4 cups fresh grated Parmesan
1/3 cup diced onion
1 sprig fresh thyme leaves
3 sprig fresh dill
1 sprig fresh oregano leaves
2 tablespoons chopped fresh parsley leaves
1 allspice berry
1 bay leaf
2 cloves garlic
1 1/2 cups heavy cream
1/2 cup shredded Vermont sharp Cheddar
1/4 cup shredded Cotswold
1/4 cup freshly grated Parmesan
1 cup cooked macaroni
Salt and fresh ground pepper

Steps:

  • To make the Parmesan Cups: Put a small nonstick pan on stove over medium heat. Lay tart molds upside down on flat surface. Place 1 tablespoon of cheese in a small pile about the size of a quarter in the pan. Cook until cheese melts and starts to bubble. Flip the cheese and continue cooking until golden brown. Drape cheese over tart mold and press down with another tart mold to form cup shape. Let cool. Remove from molds and trim off excess cheese after cheese has cooled.
  • To make Macaroni and Cheese: Put the onion, herbs, garlic and cream in a heavy saucepan and bring to a boil, reduce heat and simmer until cream is reduced by half. Strain and put cream back in pan on low heat. Whisk in the cheese. Add cooked macaroni to cheese mixture. Season, to taste, with salt and pepper.
  • To assemble: Spoon mixture into each Parmesan cup and garnish with chopped parsley.

CHUCK'S FAVORITE MAC AND CHEESE



Chuck's Favorite Mac and Cheese image

Easily doubled for a potluck, cottage cheese and sour cream are the unique elements to this macaroni and cheese recipe.

Provided by MRSO

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 55m

Yield 6

Number Of Ingredients 8

1 (8 ounce) package elbow macaroni
1 (8 ounce) package shredded sharp Cheddar cheese
1 (12 ounce) container small curd cottage cheese
1 (8 ounce) container sour cream
¼ cup grated Parmesan cheese
salt and pepper to taste
1 cup dry bread crumbs
¼ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
  • In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
  • Bake 30 to 35 minutes, or until top is golden.

Nutrition Facts : Calories 590.8 calories, Carbohydrate 45.5 g, Cholesterol 87.7 mg, Fat 33.3 g, Fiber 2.5 g, Protein 26.8 g, SaturatedFat 20.3 g, Sodium 720.2 mg, Sugar 2.1 g

MACARONI AND CHEESE BAKE



Macaroni and Cheese Bake image

Actually, it's more precise to call this a mac and double-cheese bake since it's made doubly delicious with a blend of sharp cheddar and grated Parmesan.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings, 1 cup each

Number Of Ingredients 9

2 cups elbow macaroni, uncooked
1/4 cup butter
1/4 cup flour
1/8 tsp. nutmeg
1/4 tsp. pepper
2 cups milk
1 pkg. (8 oz.) KRAFT Finely Shredded Sharp Cheddar Cheese
1/4 cup KRAFT Grated Parmesan Cheese
1 Tbsp. chopped fresh parsley

Steps:

  • Heat oven to 350º.
  • COOK macaroni as directed on package, omitting salt.
  • Meanwhile, melt butter in large saucepan on low heat. Stir in flour, nutmeg and pepper; cook and stir 2 min. or until bubbly. Gradually stir in milk; cook and stir on medium heat 3 to 5 min. or until mixture comes to boil and thickens. Add 1-3/4 cups shredded cheese; cook and stir 2 min. or until completely melted.
  • Drain macaroni; spoon into 8-inch square baking dish sprayed with cooking spray. Add cheese sauce; mix well. Combine remaining cheddar, Parmesan and parsley; sprinkle over macaroni mixture.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 440, Fat 24 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 70 mg, Sodium 440 mg, Carbohydrate 38 g, Fiber 2 g, Sugar 5 g, Protein 18 g

MACARONI AND CHEESE



Macaroni and Cheese image

Provided by Giada De Laurentiis

Time 45m

Yield 6

Number Of Ingredients 11

Butter, (for greasing dish)
1 pound pasta, (such as Taccole, pictured above)
2 cups heavy cream
2½ cups whole milk
2 teaspoons all-purpose flour
½ teaspoon salt, (plus more for pasta water)
¼ teaspoon freshly ground black pepper
2 cups packed grated Fontina
¾ cup packed finely grated Parmesan
¾ cup packed grated mozzarella
2 tablespoons finely chopped fresh Italian parsley leaves

Steps:

  • Preheat the oven to 450 degrees F.
  • Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
  • Whisk the cream, milk, flour, ½ teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, ½ cup Parmesan, and ½ cup mozzarella. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, ¼ cup Parmesan, and ¼ cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Sprinkle with the parsley, and let stand for 10 minutes before serving.

Nutrition Facts : ServingSize 6

BAKED ELBOW MACARONI AND CHEESE



Baked Elbow Macaroni and Cheese image

Dish up some deliciousness with our Baked Elbow Macaroni and Cheese. This Baked Elbow Macaroni and Cheese casserole is a great way to make mac and cheese.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 8 servings, 1 cup each

Number Of Ingredients 10

3 cups elbow macaroni, uncooked
1-1/2 pkg. (8 oz. each) KRAFT Mozzarella & Cheddar Cheese Deliciously Paired for Mac 'n Cheese (3 cups)
6 Tbsp. butter, divided
1/4 cup flour
3 cups milk
1 VELVEETA Fresh Packs (4 oz.), cut into 1/2-inch cubes
1/4 cup crumbled blue cheese
1/2 tsp. GREY POUPON Dijon Mustard
1/4 cup KRAFT Grated Parmesan Cheese, divided
1/4 cup panko bread crumbs

Steps:

  • Heat oven to 375°F.
  • Cook macaroni as directed on package, omitting salt and reducing the cooking time by 2 min. Rinse macaroni under cold water; drain. Combine shredded cheeses; reserve 1/2 cup for topping.
  • Melt 5 Tbsp. butter in Dutch oven on low heat. Add flour; mix well. Cook 2 min. or until hot and bubbly, stirring constantly. (Do not cook until browned.)
  • Whisk milk gradually into butter mixture; cook on medium heat 5 min. or until sauce comes to boil and thickens, stirring constantly. Remove from heat.
  • Add remaining shredded cheese mixture to the sauce along with the VELVEETA, blue cheese, mustard and 2 Tbsp. Parmesan; cook 3 to 5 min. or until VELVEETA is completely melted, stirring constantly. Add macaroni; mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray.
  • Melt remaining butter; mix with bread crumbs, reserved shredded cheese mixture and remaining Parmesan. Sprinkle over macaroni mixture.
  • Bake 25 to 30 min. or until top is golden brown, and macaroni and cheese is hot and bubbly around edges.

Nutrition Facts : Calories 430, Fat 25 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 80 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g

PANCETTA, GRUYERE, PARMESAN AND FONTINA MAC & CHEESE



Pancetta, Gruyere, Parmesan and Fontina Mac & Cheese image

Provided by Anne Burrell

Time 30m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
1 pound small pasta shells
2 tablespoons extra-virgin olive oil
8 ounces pancetta, diced
1 yellow onion, diced
2 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups milk, plus more if needed
2 tablespoons Dijon mustard
A few dashes hot sauce
2 cups shredded fontina cheese
2 cups shredded Gruyere
1 cup plus 2 tablespoons grated Parmesan
2 tablespoons panko

Steps:

  • Bring a large pot of water to a boil and season generously with kosher salt. Add the shells and cook 2 minutes less than the package directions. You want the pasta to be al dente. Drain, then set aside.
  • Preheat the oven to 400 degrees F.
  • Add the olive oil and pancetta into a large heavy-bottomed pot and turn on the heat to low. Cook the pancetta to slowly render the fat, stirring occasionally, until the pancetta is crispy and most of the fat has rendered out, 10 to 12 minutes. Remove the pancetta with a slotted spoon onto a paper towel-lined plate and set aside. Reserve the pancetta fat. Add the onions and a pinch of salt and cook, stirring occasionally, until translucent, 5 minutes. Add the butter and stir to melt. Add the flour and whisk to create a roux with the pancetta fat and butter. Cook for 1 to 2 minutes to cook out the raw flour taste. Add in the milk, Dijon mustard and hot sauce and whisk until smooth. Bring to a boil, then reduce immediately to a gentle simmer and cook for 3 to 4 minutes until slightly thickened. Add the fontina cheese, Gruyere and 1 cup of the Parmesan. Stir to combine with a rubber spatula until the cheese is melted and the sauce is smooth. Add the cooked shells and crispy pancetta and stir to combine. If the mixture is too thick for your liking, you can add a little more milk. Season to taste with kosher salt.
  • Transfer the mac and cheese into individual ramekins or a large baking dish. Top evenly with the panko and remaining 2 tablespoons Parmesan and place into the oven until the breadcrumbs are browned, about 5 minutes.

PARMESAN MACARONI AND CHEESE



Parmesan Macaroni and Cheese image

Make and share this Parmesan Macaroni and Cheese recipe from Food.com.

Provided by EveryoneLovesaSprin

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

2 -3 tablespoons Smart Balance butter spread
2 -3 tablespoons whole wheat flour
3 cups 1% low-fat milk
1 teaspoon kosher salt
1 dash Tabasco sauce
2 cups elbow macaroni, Dreamfields is a low carb option
1 cup parmigiano-reggiano cheese, grated. Using higher quality allows you to use less
3/4 cup part-skim mozzarella cheese, shredded
salt and pepper, as desired
1 teaspoon chili powder, as desired (or more)

Steps:

  • Heat Smart Balance butter spread in pan over medium heat until melted. Add flour all at once, whisking until smooth. Cook, stirring occasionally, over medium heat until flour mixture is cooked, about 3 minutes.
  • Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture begins to thicken, at least 5 minutes. Stir in salt and Tabasco.
  • Add parmesan and mozzarella to sauce, reserving a little of both to sprinkle on top later. Stir until cheese is melted.
  • Meanwhile, cook Dreamfields pasta according to directions on box and drain.
  • Layer cheese sauce and macaroni in oven safe casserole dish. Sprinkle reserved parmesan and mozzarella on top of macaroni and top with S&P as desired. Bake at 350 for 30 minutes or until cheese is bubbly and brown.
  • Suggestions: if you like a spicy version of macaroni and cheese, add 1 tsp of chili powder and extra dashes of Tabasco to white sauce as it is cooking.

Nutrition Facts : Calories 345.5, Fat 13, SaturatedFat 6.9, Cholesterol 33.9, Sodium 786.3, Carbohydrate 35.5, Fiber 1.5, Sugar 7.8, Protein 21

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  • In a large pot, bring 4 quarts of water to a rolling boil over medium heat. Add enough salt to make it taste like seawater (I like to add about 4 tablespoons). Then add the macaroni and use a wooden spoon to stir it, making sure that the macaroni does not stick to the bottom of the pot as it cooks. Cook until the macaroni is still quite firm, generally 6 to 8 minutes (or a few minutes shy of al dente according to the package’s instructions). Reserve 1 cup of the pasta water and drain the macaroni in a colander.Preheat the oven to 350°F.MAKE THE SAUCE: In the same pot you used to cook the macaroni, bring the cream and the reserved pasta water to a simmer over medium heat. Whisk in the mustard and then stir in 3 cups of the Gruyère. Season with salt and pepper. Simmer gently, stirring constantly, until the cheese is melted and integrated with the cream. Add ½ cup of the Parmesan and the cheddar, and stir until smooth. Add the Worcestershire and Tabasco and the garlic, and stir to blend.
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From foodnewsnews.com


GARLIC PARMESAN MACARONI AND CHEESE - FOOD FUN KITCHEN
GARLIC PARMESAN MACARONI AND CHEESE This super creamy macaroni and cheese is tasteful with garlic and cheese cheese. it's a a lot of grown-up version of macaroni and cheese, however even as simple to form because the classic. INGREDIENTS: 8 oz cellentani or pasta of your choice 2 tbsp unsalted butter 2 tbsp all-purpose flour 1/2 cup + 2 …
From foodfunkitchen.com


AVOCADO PARMESAN MACARONI AND CHEESE | CALIFORNIA AVOCADOS
California Avocado Parmesan Macaroni and Cheese Recipe. Serves: 4. Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes. Ingredients. 8 oz. elbow macaroni ; 2 tbsp. unsalted butter; 2 tbsp. all-purpose flour; 1/2 cup low fat milk; 1 cup heavy cream; 1 cup shredded Parmesan cheese; 1/2 cup shredded mozzarella cheese; 1/2 tsp. garlic powder; 1/2 tsp. dry …
From californiaavocado.com


WAFFLED MAC AND CHEESE RECIPE | FOOD THINKERS BY BREVILLE
Place the macaroni and cheese slices in the waffle iron, close the lid, and cook until heated through and golden brown, 3 minutes. The extraction process can be tricky. With a silicone spatula, loosen the edges of the macaroni and cheese. Use the spatula to gently pry the macaroni and cheese from the waffle iron and then support the bottom with the spatula while …
From foodthinkers.com


MACARONI AND CHEESE WITH CHORIZO AND CORN | RICARDO
Add the cheddar and mix until melted. Season with salt and pepper. Add the corn, chorizo and pasta. Stir to coat well in the sauce. Transfer into a 13 x 9-inch (33 x 23 cm) baking dish. Combine the breadcrumbs and Parmesan with the reserved chorizo cooking fat. Sprinkle over the macaroni. Bake for 15 minutes or until the top is golden.
From ricardocuisine.com


PARMESAN MACARONI AND CHEESE - ALL INFORMATION ABOUT ...
Parmesan Macaroni and Cheese Recipe - Food.com best www.food.com. Layer cheese sauce and macaroni in oven safe casserole dish. Sprinkle reserved parmesan and mozzarella on top of macaroni and top with S&P as desired. Bake at 350 for 30 minutes or until cheese is bubbly and brown. Suggestions: if you like a spicy version of macaroni and cheese, add 1 tsp of chili …
From therecipes.info


NO-BOIL MACARONI AND CHEESE - LESS DISHES! - THECOOKFUL
Grate both the Cheddar and Parmesan into a large bowl using a standard cheese grater or a food processor attachment. Store-bought shredded cheese can be used in a pinch, but doesn’t melt as smoothly as a block of cheese you’ve grated yourself. The pre-shredded contains non-caking agents to prevent it from sticking in the package. This can produce a plastic-like feel to …
From thecookful.com


WHITE CHEDDAR AND PARMESAN MACARONI AND CHEESE | FOOD ...
Aug 24, 2019 - Everyone, Toddler to Father loves this White Cheddar Macaroni and Cheese dish. But lets be honest, who doesnt' love Noodles smothered in White creamy cheese
From pinterest.ca


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