JOHNSONVILLE® GROWN UP MAC & CHEESE
Brought to you by The Kitchen at Johnsonville® Sausage.
Provided by Taste of Home
Time 25m
Yield 5
Number Of Ingredients 9
Steps:
- Cook macaroni according to package directions; drain., Mix panko, parsley, and olive oil together in a bowl., Meanwhile, in another saucepan, melt butter over medium heat., Stir in flour until smooth; gradually whisk in milk., Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened., Add cheese; cook and stir until melted., Stir in macaroni and sausage., Spread panko mixture on top and bake at 350?F for 25 minutes., Enjoy.
Nutrition Facts :
GROWN UP MACARONI & CHEESE
The ultimate comfort food by Toronto chef Michael Bonacini. Pair this with his Meat Loaf Muffins & a green veg for a "retro" dinner. You'll never eat Kraft Dinner again!!
Provided by CountryLady
Categories Cheese
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook macaroni in boiling salted water according to package directions.
- Drain& add a little butter to prevent sticking.
- Cover& put aside.
- Melt butter in a large saucepan over low to medium heat.
- Add flour& cook gently for 4- 5 mins.
- Add milk, mix well& allow to simmer for a few mins.
- Add cream, mix well& cook over low heat, stirring constantly, until sauce starts to thicken (about 10 mins).
- Add onion& bay leaf; continue cooking for another 15- 20 mins, stirring constantly.
- Remove from heat, remove bay leaf, stir in mustard& 1 1/2 cups of the cheddar, season with salt& pepper and stir well.
- Combine with macaroni in an ovenproof casserole dish.
- Sprinkle the rest of the cheddar over top.
- Combine bread crumbs, parsley& paprika and sprinkle over the top.
- Bake in a preheated 350F oven for about 15- 20 minutes or until light golden brown on top.
GROWN-UP MACARONI AND CHEESE
This is the only way my husband will eat macaroni and cheese, a food our 4 year old asks for constantly. It is my take on a mac and cheese I had at a nice bistro on our first date. I serve it 2 ways - extra creamy or baked. If you prefer your mac and cheese baked, reduce the half & half by 1/2 cup and reserve 1/2 cup or so of the cheeses or simply shred some extra. I also cut a minute or so off the pasta cooking time so they don't get mushy when baking. Feel free to add or substitute other veggies (broccoli and tomatoes are especially good) or leave out the sausage for a meatless meal. Leftover Easter ham also works great with this. It is a bit of work because I highly recommend shredding your own cheese from the block as the pre-shredded cheese in a bag has a powder substance on it that can make the sauce grainy.
Provided by Baking Barb
Categories Macaroni And Cheese
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Sauté mushrooms in a little olive oil until cooked down; set aside.
- Sauté sausage coins in same skillet you used for the mushrooms until warmed through and lightly caramelized; combine with the mushrooms and keep warm.
- In a saucier or saucepan, melt butter over medium heat until bubbles subside (you don't want to burn it or create a fully browned butter but want to head that direction for a nuttier taste to the sauce).
- Add flour and cook the roux, stirring constantly, for 2-3 minutes or until flour is fully cooked and mixture has reached a light, golden brown.
- Add 1/4 cup half & half, cream cheese, ground mustard, and pepper. Stir until fully incorporated into the roux.
- Slowly add remaining half & half, whisking constantly to break up any lumps and stir for 1-2 minutes or until you can just notice a slight thickening. This makes a very thin, creamy sauce. If you like it a lot thicker reduce half & half by 1/2 cup.
- Add shredded cheese (either reserve a small amount or shred extra if baking as a casserole) and stir for 1 minute.
- Reduce heat to low and let cook for 10-15 minutes, stirring every few minutes, until cheese has fully melted and flavors incorporate.
- While cheese sauce is cooking, cook the pasta according to package directions and drain.
- There are 2 serving options:.
- Most of the time I simply combine pasta, cheese sauce, mushrooms, and sausage in a large serving bowl and eat it extra creamy.
- My husband prefers it baked. Combine all components in the pasta pot and then pour into a greased baking dish. Top with reserved/extra cheese and some breadcrumbs (if desired - we don't) and bake at 350 for 15 minutes.
Nutrition Facts : Calories 831.9, Fat 62.5, SaturatedFat 31.6, Cholesterol 177.2, Sodium 1295, Carbohydrate 32.9, Fiber 4.6, Sugar 3.6, Protein 36.2
GROWN UP MACARONI AND CHEESE
This is a fantastic mac and cheese recipe, with grown up flavors...you've got to give it a try. I made it last year for a dinner party, and after a year of people asking for the recipe (It really is that good!) I decided to just put it on Zaar. The recipe comes from the Fall 2007 edition of The Best of Fine Cooking magazine. This serves 8 people as a main course.
Provided by Chef Johnny Ringo
Categories Cheese
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350°F.
- Put a large pot of well salted water on to boil.
- Heat the milk in a small saucepan over medium low heat to just below a simmer. Remove from heat and cover to keep hot.
- Melt the butter in a medium saucepan over medium low heat.
- add the onion and bay leaf. Cook, stirring occasionally, until the onion starts to soften, about 5 minutes.
- Add the flour and cook, stirring, for 2 minutes.
- Gradually whisk in the hot milk, bring to a simmer, and cook for 10 minutes, whisking frequently, until thickened and smooth.
- Season with 1 tsp salt, the nutmeg, tabasco and pepper to taste.
- Remove and discard the bay leaf. Stir in the gruyere and blue cheese.
- Cook the pasta in the boiling water to al dente, following the package directions. Drain well and return to the pot.
- Toss the lemon zest and half of the Monterey Jack cheese into the pasta while it's still hot; add the cheese sauce and quickly toss to combine.
- Stir in the parsley and thyme and transfer half of the pasta to a large 3 qt shallow cassserole or lasagna pan.
- Sprinkle with the remaining Monterey Jack cheese and half of the Parmigiano; top with the remaining pasta.
- Sprinkle with the remaining Parmigiano and the breadcrumbs.
- Bake until bubbling and golden, 50 to 60 minutes.
- Let rest for 5 to 10 minutes before serving.
MACARONI AND CHEESE FOR GROWN-UPS
This is a great side dish or main course. I say for grown-ups, but anyone can enjoy it. Use your choice of cheeses, I like Smoked Gouda, Swiss, Chedder and Munster. Thanks to Alton Brown for the idea of Panko on top as a crust. I don't remember where I got this but I think it was my Nana.
Provided by Lauren4372
Categories Pasta Shells
Time 35m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees.
- Put the water, 1/2 teaspoon of salt and oil in a large heavy saucepan over high heat to boil. Add the pasta and cook stiring occasionally until tender, about 8 minutes.
- In a small heavy saucepan melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook stirring constantly for 2 minutes.
- Slowly add the milk, whisking constantly.
- Add the remaining salt and pepper and continue whisking until the sauce is smooth and thick enough to coat the whisk; about 8 minutes.
- Remove the sauce from the heat and stir in the cheese(s). Continue stiring until smooth and melted.
- In the microwave melt the remaining butter and mix with Panko. Add the parsley. Set aside.
- Lightly butter a 1.5 quart casserole or 4- 15 oz. rammikins.
- Combine chesse sauce and macaroni in casserole mixing well.
- Top with Panko and bake in 375 degree oven for 20 minutes or until brown on top.
- Remove and enjoy.
Nutrition Facts : Calories 849.2, Fat 32, SaturatedFat 18.7, Cholesterol 79.2, Sodium 1073.2, Carbohydrate 110.8, Fiber 4.6, Sugar 11.9, Protein 28.2
More about "grown up macaroni cheese recipes"
ADULT MAC AND CHEESE RECIPE | BON APPéTIT
From bonappetit.com
4.3/5 (177)Author Molly BazServings 4
- Add 3 big handfuls of kosher salt to a large pot of water and bring to a boil. (You're probably tired of us saying it all the time, but, yeah: Salting your pasta water generously is the key to well-seasoned pasta, period.) Drop 1 lb. small shells into boiling water and give them a good stir to be sure nothing sticks. Set a timer according to package directions for al dente.
- While pasta is cooking, heat 2 Tbsp. butter and 2 tsp. freshly ground pepper in a large heavy pot or Dutch oven over medium, stirring occasionally, until butter is melted and foaming, but not browned, and pepper is fragrant, about 1 minute.
- Add 1 cup whole milk to butter to stop it from browning and bring to a simmer. Whisk remaining 6 Tbsp. butter into milk mixture 1 Tbsp. at a time, allowing each to fully melt before adding the next. (Doing this gradually is important—it helps to emulsify your sauce.) You may need to adjust your heat occasionally to maintain a simmer. If pasta still needs a few more minutes to cook, turn off heat under your sauce, cover pot, and keep warm.
ADULT MAC AND CHEESE – EASY, CREAMY, DELICIOUS! – …
From wellplated.com
5/5 (8)Total Time 40 minsCategory Main CourseCalories 467 per serving
- Make the mac and cheese: Place a rack in the upper third of your oven (about 6 inches from the top). Preheat the oven to 375 degrees F.
- Bring a large pot of salted water to boil. Cook the pasta in the water until pasta is al dente, according to package directions. Gather the rest of your ingredients (even the spices) and make sure they are measured and on hand. Once the pasta has finished cooking, reserve about 1 cup of the pasta water. Drain the pasta and set aside.
- Meanwhile heat a large, oven-safe skillet over medium high. Add the olive oil and Land O Lakes® Butter with Canola Oil and cook until the butter with canola oil melts. Add the mushrooms. Cook until the mushrooms begin to lightly brown, about 5 minutes, stirring every few minutes. Stir in the rosemary and salt. Sprinkle the flour over the top, then cook and stir for 1 minute, until the white bits disappear. The pan will seem dry.
- Slowly pour in the milk, stirring as you go. Bring to a simmer. Stir in the pepper, garlic powder, and nutmeg. Let simmer until very slightly thickened, about 2 minutes. Stir in the cheddar and fontina until the cheeses melt, then stir in the drained pasta. If the sauce is too thick, splash in a little bit of the reserved pasta water. It should be rich, creamy, and nicely coat the noodles. Use the back of a spoon or spatula to spread the noodles into an even layer in the skillet.
GROWN UP MAC AND CHEESE - BROWN EYED BAKER
From browneyedbaker.com
GROWN-UP BACON MAC AND CHEESE - CARNALDISH
From carnaldish.com
BEST GROWN UP MAC AND CHEESE RECIPES - FOOD NETWORK …
From foodnetwork.ca
3.1/5 (99)Total Time 1 hr 10 minsServings 2
GROWN-UP MACARONI AND CHEESE - THE SPIFFY COOKIE
From thespiffycookie.com
GROWN-UP MAC AND CHEESE RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
VEGGIE MAC AND CHEESE, HEALTHY MAC & CHEESE | JENNY …
From jennycancook.com
GROWN-UP STOVETOP MACARONI AND CHEESE - COOK'S …
From cooksillustrated.com
16 ELBOW PASTA RECIPES - SOUTHERN LIVING
From southernliving.com
GROWN-UP MAC AND CHEESE RECIPES | MYRECIPES
From myrecipes.com
GROWN UP MAC AND CHEESE - ADULT MAC & CHEESE IDEAS
From delish.com
3 EXPERT TIPS FOR TURNING DECADENT MACARONI AND CHEESE …
From salon.com
GROWN UP MACARONI AND CHEESE - THE DAILY MEAL
From thedailymeal.com
GROWN-UP BAKED SMOKED BACON GOUDA MACARONI AND …
From staysnatched.com
19 GROWN-UP MACARONI RECIPES THAT YOUR KIDS WILL LOVE …
From southernliving.com
THREE-CHEESE GROWN UP MACARONI AND CHEESE - FISCALINI …
From fiscalinifarmstead.com
ADULT MAC AND CHEESE WITH HEAVY CREAM - JOYOUS APRON
From joyousapron.com
GROWN UP MAC & CHEESE | JOHNSONVILLE
From johnsonville.com
You'll also love