Not Your Mothers Macaroni And Cheese Best Recipes

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NOT YO' MAMA'S MAC 'N' CHEESE

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Not Yo' Mama's Mac 'n' Cheese image

This stuff is rich! Uses three kinds of cheese: sharp white Cheddar, smoked Gouda, and Parmesan. This is a specialty of John's City Diner in Birmingham, Alabama.

Provided by mailbelle

Categories     Penne

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients:

  • 1 cup panko breadcrumbs (Japanese breadcrumbs)
  • 1 (4 ounce) package thinly sliced prosciutto
  • 1 (16 ounce) package penne pasta
  • 1/2 cup butter
  • 1 shallot, minced
  • 1/4 cup dry white wine
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 2 cups whipping cream
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 2 (10 ounce) blocks sharp white cheddar cheese, shredded
  • 4 ounces shredded smoked gouda cheese
  • 2 ounces shredded parmesan cheese

Steps:

  • Preheat oven to 400°. Bake breadcrumbs in a single layer on a baking sheet 5 to 7 minutes or until golden, stirring once after 2 1/2 minutes.
  • Cook prosciutto, in batches, in a lightly greased large skillet over medium heat 3 to 4 minutes on each side or until crisp. Drain on paper towels; crumble.
  • Prepare pasta according to package directions.
  • Meanwhile, melt butter in a Dutch oven over medium heat; add shallot, and sauté 3 minutes or until tender. Add wine, stirring to loosen particles from bottom of Dutch oven, and cook 1 minute.
  • Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Gradually whisk in milk and next 4 ingredients; cook, whisking constantly, 12 to 14 minutes or until mixture thickens and begins to bubble. Remove and discard bay leaf.
  • Place 4 cups (16 oz.) Cheddar cheese in a large heatproof bowl. Reserve remaining Cheddar cheese for another use. Add Gouda and Parmesan cheeses to bowl.
  • Gradually pour white sauce over cheeses, whisking until cheeses are melted and sauce is smooth.
  • Stir in pasta and prosciutto until blended. Pour into a lightly greased 13- x 9-inch baking dish; sprinkle with breadcrumbs.
  • Bake at 400° for 15 minutes or until bubbly. Serve immediately.

Nutrition Facts : Calories 991.8, Fat 67.1, SaturatedFat 41.4, Cholesterol 217.4, Sodium 1045.5, Carbohydrate 64.5, Fiber 7, Sugar 1.7, Protein 33.8

NOT YOUR MAMA'S MAC-N-CHEESE

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Not Your Mama's Mac-N-Cheese image

No, it's not my mama's but my sisters! This is a unique recipe that requires no roux so the sauce is creamy not grainy as some can be. I make "Grown Up Mac-n-Cheese by replacing some of the cheese with gorgonzola (4oz to be exact) and giving it a crumb topping instead. This is easy enough for you to do as you like. I do recommend using several different types of cheese for complexity.

Provided by MacChef

Categories     Penne

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients:

  • 1 (16 ounce) box penne rigate or 1 (16 ounce) box elbow macaroni
  • 4 cups milk
  • 4 (16 ounce) bags of preshredded cheese, we use 2 sharp cheddar, one italian blend and colby jack (reserve 1 cup for the top of casserole)
  • 3 tablespoons cornstarch
  • 1 teaspoon ground mustard
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper (optional)
  • salt and pepper

Steps:

  • In a large pot bring water to boil and salt to boil. Add pasta and cook for half the time recommended on the box. Usually 5-6 minutes.
  • Meanwhile, pour your milk into a large microwave safe bowl and heat until milk is hot, about 3-4 minutes.
  • While the milk is heating, dump all of your cheese into a large bowl, removing one cup or so for the top, and add your cornstarch. Mix until all of the cheese is lightly coated in the starch. Add remaining ingredients and mix well.
  • When milk is hot, start adding your cheese a handful at a time until each addition is melted. The milk will likely have to go back into the microwave to heat back up as the cheese will cool it down.
  • When pasta is ready, drain and put into a 13x9 inch casserole dish sprayed with non stick spray. Pour sauce over the top and push around so that the sauce begins to move inside the pasta tubes.
  • Sprinkle with remaining cheese and bake at 350 for about 30 minutes.

NOT YOUR MOTHER'S MACARONI AND CHEESE

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Not Your Mother's Macaroni and Cheese image

Make and share this Not Your Mother's Macaroni and Cheese recipe from Food.com.

Provided by TPubmgjbd

Categories     Cheese

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients:

  • 1 1/2 cups chicken stock
  • 1/2 cup dry white wine
  • 4 cups heavy cream
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 2 teaspoons minced shallots
  • 4 tablespoons Dijon mustard
  • 4 ounces Appenzeller cheese, grated
  • 4 ounces gouda cheese, grated
  • 4 ounces gruyere cheese, grated
  • salt and pepper
  • 1 lb fusilli
  • 1 tablespoon butter
  • 3 ripe tomatoes, peeled, seeded and chopped
  • 1 dash cayenne pepper
  • 1 dash Worcestershire sauce
  • 4 ounces parmesan cheese, grated

Steps:

  • Butter a large rectangular baking dish and set it aside.
  • Combine the stock and wine, bring to a boil and reduce it to 3/4 cup.
  • bring the cream to a boil and reduce it to 3 cups.
  • Heat the oil in a heavy saucepan.
  • Add the garlic and shallots and cook them until they are soft, 5 to 10 minutes.
  • Add the reduced stock and cream.
  • Whisk in the mustard.
  • Reduce the heat to low and add the cheeses, stirring often until they have melted.
  • Add salt and pepper to taste.
  • Cook the pasta in boiling salted water until al dents.
  • Drain and toss it with the butter.
  • Add the tomato, cayenne and Worcestershire sauce to the cheese mixture and heat the sauce thoroughly.
  • Pour the cheese sauce over over the pasta, tossing well.
  • Transfer to the baking dish.
  • Sprinkle the top with the Parmesan cheese.
  • Broil until the cheese melts and is golden, about 5 minutes.

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