FOOD NETWORK BAKED MAC AND CHEESE RECIPES

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BAKED MACARONI AND CHEESE RECIPE - FOOD NETWORK



Baked Macaroni and Cheese Recipe - Food Network image

Trisha Yearwood's Southern-style baked mac and cheese recipe, creamy and crunchy in all the right places, is perfect for potlucks and holiday gatherings.

Provided by Trisha Yearwood

Categories     side-dish

Total Time 50 minutes

Cook Time 25 minutes

Yield 6 to 8 servings

Number Of Ingredients 10

Unsalted butter, for the dish
2 teaspoons kosher salt 
1 pound elbow macaroni with ridges 
4 tablespoons (1/2 stick) unsalted butter
4 tablespoons all-purpose flour 
1 teaspoon kosher salt 
2 cups milk 
2 cups grated sharp Cheddar 
1/2 cup breadcrumbs
4 tablespoons (1/2 stick) unsalted butter, melted 

Steps:

  • For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
  • Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
  • For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
  • For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
  • Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.

BAKED MAC AND CHEESE RECIPE - FOOD NETWORK



Baked Mac and Cheese Recipe - Food Network image

Provided by Food Network

Categories     main-dish

Total Time 1 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 12

3 tablespoons plain dry breadcrumbs, (see Tip)
1 teaspoon extra-virgin olive oil
1/4 teaspoon paprika
1 16-ounce or 10-ounce package frozen spinach, thawed
1 3/4 cups low-fat milk, divided
3 tablespoons all-purpose flour
2 cups shredded extra-sharp Cheddar cheese
1 cup low-fat cottage cheese
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
Freshly ground pepper, to taste
8 ounces (2 cups) whole-wheat elbow macaroni, or penne

Steps:

  • Put a large pot of water on to boil. Preheat oven to 450 degrees F. Coat an 8-inch-square (2-quart) baking dish with cooking spray.
  • Mix breadcrumbs, oil and paprika in a small bowl. Place spinach in a fine-mesh strainer and press out excess moisture.
  • Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper.
  • Cook pasta for 4 minutes, or until not quite tender. (It will continue to cook during baking.) Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture.
  • Bake the casserole until bubbly and golden, 25 to 30 minutes.
  • Make Ahead Tip: Prepare through Step 4. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, then bake for 35 to 45 minutes.
  • Tip: To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs. For dry breadcrumbs, spread the fresh crumbs on a baking sheet and bake at 250degreesF until crispy, about 15 minutes. One slice of fresh bread makes about 1/3 cup dry crumbs. Or use prepared coarse dry breadcrumbs. We like Ian's brand labeled "Panko breadcrumbs." Find them in the natural-foods section of large supermarkets.
  • Nutrition:
  • Per serving: 576 calories; 22 g fat (11 g sat, 2 g mono); 69 mg cholesterol; 63 g carbohydrates; 37 g protein; 9 g fiber; 917 mg sodium; 403 mg potassium.

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