SWISS-FONDUE MAC AND CHEESE
Three different Alpine cheeses -- Raclette, Gruyere, and Emmentaler -- give this mac its Swiss flair.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 11
Steps:
- Boil pasta in a medium pot of boiling salted water until al dente, about 2 minutes less than per package instructions. Drain, reserving 1 cup pasta water.
- Return empty pot to medium heat and add butter. When butter melts and foams, add flour and whisk until darkened slightly, 1 to 2 minutes. Add mustard powder and whisk to combine. Slowly whisk in milk and vermouth. Bring to a boil, then reduce heat to medium and cook, stirring often, until thick enough to coat the back of a spoon, 3 to 4 minutes.
- Reduce heat to low and add cheese in 3 batches, starting with Raclette. Follow with Gruyere and Emmentaler. Whisk to fully combine after adding each cheese. Season with salt and pepper. Add pasta, stir to coat, and serve, sprinkled with parsley and more pepper.
CHEESE FONDUE MAC & CHEESE
When my husband was a missionary kid in Switzerland, his mom learned to make cheese fondue. I thought of combining that favorite with one of mine-macaroni and cheese!-Kathy Lee, Elk Rapids, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small skillet, toss bread crumbs with 1-1/2 teaspoons oil; cook and stir over medium-high until golden brown. Remove from pan., In same skillet, heat remaining oil over medium heat. Add pancetta; cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Cook macaroni according to package directions. Meanwhile, in a large saucepan, heat butter over medium heat. Add shallot and garlic; cook and stir 1-2 minutes or until tender. Stir in flour and seasonings until blended; gradually whisk in milk and wine. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in cheeses until melted., Drain macaroni and add to sauce. Add pancetta; toss to combine. Sprinkle with toasted bread crumbs.
Nutrition Facts : Calories 378 calories, Fat 22g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 586mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
MAC AND CHEESE STUFFED PEPPERS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the stuffed peppers: Bring a large pot of water to a boil. Add the macaroni and cook until al dente according to the package directions; drain.
- Heat the milk and butter in a large saucepan over medium heat. Add the cheeses and cook, stirring, until melted. Stir in the kosher salt, seasoning salt and pepper. Add the macaroni and stir into the cheese sauce.
- Make a slit in each pepper and remove the seeds. Gently stuff a heaping 1/4 to 1/2 cup of the macaroni into each pepper, being careful not to overstuff. Use a toothpick to help seal the peppers and set aside.
- For the cilantro-lime cream: In a small bowl, whisk together the sour cream, cilantro, cumin, salt and lime zest and juice until well combined. Set aside.
- For the batter: In a large heavy-bottomed pot, add enough oil to fill the pot halfway and heat the oil to 375 degrees F.
- Whisk together the flour, baking powder, salt and pepper. In a large measuring cup, mix together the beer and eggs. Whisk the liquid into the dry ingredients until well mixed.
- When the oil is ready, dip a pepper into the batter until fully coated. Carefully, slowly lower the pepper into the hot oil. Repeat with the remaining peppers. Fry until golden brown and crisp, about 2 minutes. Drain on a paper towel-lined plate. Serve immediately, drizzled with the cilantro-lime cream.
BACON-PEPPER MAC AND CHEESE
Enjoy this cheesy pasta casserole made using bacon, Gold Medal® flour and Progresso® bread crumbs - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
- Meanwhile, in 3-quart saucepan, melt butter over low heat. Reserve 1 tablespoon of the butter in small bowl. Stir bell pepper and onions into butter in saucepan. Increase heat to medium; cook and stir 1 minute. Stir in flour, salt, pepper and mustard. Cook, stirring constantly, until mixture is bubbly. Increase heat to medium-high. Gradually add milk, stirring constantly, until mixture boils and thickens, about 5 minutes. Gently stir in bacon and pasta.
- Remove from heat; stir in cheeses until melted. Pour into casserole. Stir bread crumbs into melted butter in small bowl. Sprinkle over pasta mixture.
- Bake uncovered 20 to 25 minutes or until edges are bubbly.
Nutrition Facts : Calories 1010, Carbohydrate 91 g, Cholesterol 145 mg, Fat 3, Fiber 5 g, Protein 45 g, SaturatedFat 29 g, ServingSize 1 Serving, Sodium 1790 mg, Sugar 10 g, TransFat 1 1/2 g
ROASTED BELL PEPPERS AND CHEESE
Make and share this Roasted Bell Peppers and Cheese recipe from Food.com.
Provided by strawberrybird
Categories Peppers
Time 20m
Yield 8 pieces, 4 serving(s)
Number Of Ingredients 3
Steps:
- Put the oven on broil.
- Clean and slice the bell pepper into four quarters. Remove the seeds and white part.
- Brush with olive oil.
- Top each slice with 1/2 ounce of mozzarella cheese.
- Cook for 10-15 minutes or until cheese is browned and bubbly.
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