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Realized I'm ready for a new macaroni and cheese recipe. Care to share your favorite tried and true?
- Thread starter pat-nocal
- Start date
Hi, Pat-NoCal! Have you ever tried Four-Cheese Spinach Macaroni? I consider it to be a
bumped-up version of regular mac & cheese. I very recently made a batch of it to take to a get-together with my DH's sibs & spouses over Easter, and they really liked it.
Note: I always use the entire 16-oz box of penne pasta instead of just the 12 ounces called for in the recipe. wigs
FOUR-CHEESE SPINACH MACARONI (from CHRISTMAS WITH SOUTHERN LIVING 2004)
12 ounces penne pasta
2 Tbsp butter or margarine
2 garlic cloves, pressed
2 cups whole milk
1 cup (4 oz) shredded Parmesan cheese, divided
1 (8-oz) package cream cheese, softened
1 (8-oz) container mascarpone cheese
1 (4-oz) package crumbled Gorgonzola cheese
1 teaspoon salt
1 teaspoon freshly ground white pepper
1/4 teaspoon freshly ground nutmeg
1 (10-oz) package frozen chopped spinach, thawed, well drained and squeezed dry
1 cup soft breadcrumbs
2 Tbsp butter or margarine, melted
Cook pasta according to package directions, and drain. Meanwhile, melt 2 Tbsp butter in a Dutch oven over medium heat; add garlic, and saute 1 minute. Gradually add milk, and cook until thoroughly heated. Gradually stir in 1/2 cup Parmesan cheese and the next 6 ingredients; whisk until smooth. Stir in spinach. Add cooked pasta, tossing to coat. Spoon into a lightly greased 13" by 9" baking dish.
Thoroughly combine breadcrumbs, remaining 1/2 cup Parmesan cheese, and 2 Tbsp melted butter in a small bowl. Sprinkle breadcrumb topping over macaroni. Bake, uncovered, at 375 degrees F. for 20 minutes or until golden.
Fresh Spinach Substitution: You can substitute a 10-ounce package of fresh spinach instead of using frozen spinach, if desired. Just wash the spinach, trim stems, and coarsely chop the leaves. Then wilt the leaves for 1 to 2 minutes in hot water in a pan.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=107172
bumped-up version of regular mac & cheese. I very recently made a batch of it to take to a get-together with my DH's sibs & spouses over Easter, and they really liked it.
Note: I always use the entire 16-oz box of penne pasta instead of just the 12 ounces called for in the recipe. wigs
FOUR-CHEESE SPINACH MACARONI (from CHRISTMAS WITH SOUTHERN LIVING 2004)
12 ounces penne pasta
2 Tbsp butter or margarine
2 garlic cloves, pressed
2 cups whole milk
1 cup (4 oz) shredded Parmesan cheese, divided
1 (8-oz) package cream cheese, softened
1 (8-oz) container mascarpone cheese
1 (4-oz) package crumbled Gorgonzola cheese
1 teaspoon salt
1 teaspoon freshly ground white pepper
1/4 teaspoon freshly ground nutmeg
1 (10-oz) package frozen chopped spinach, thawed, well drained and squeezed dry
1 cup soft breadcrumbs
2 Tbsp butter or margarine, melted
Cook pasta according to package directions, and drain. Meanwhile, melt 2 Tbsp butter in a Dutch oven over medium heat; add garlic, and saute 1 minute. Gradually add milk, and cook until thoroughly heated. Gradually stir in 1/2 cup Parmesan cheese and the next 6 ingredients; whisk until smooth. Stir in spinach. Add cooked pasta, tossing to coat. Spoon into a lightly greased 13" by 9" baking dish.
Thoroughly combine breadcrumbs, remaining 1/2 cup Parmesan cheese, and 2 Tbsp melted butter in a small bowl. Sprinkle breadcrumb topping over macaroni. Bake, uncovered, at 375 degrees F. for 20 minutes or until golden.
Fresh Spinach Substitution: You can substitute a 10-ounce package of fresh spinach instead of using frozen spinach, if desired. Just wash the spinach, trim stems, and coarsely chop the leaves. Then wilt the leaves for 1 to 2 minutes in hot water in a pan.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=107172
Pat, Very partial to Chef Fabio Viviani (every recipe of his is wonderful) Italian Mac and Cheese
http://www.bing.com/videos/search?q=fabio+viviani+recipe+italian+mac+and+cheese&FORM=VIRE1#view=detail&mid=E273C8CE5E94CD2E02A0E273C8CE5E94CD2E02A0
http://www.bing.com/videos/search?q=fabio+viviani+recipe+italian+mac+and+cheese&FORM=VIRE1#view=detail&mid=E273C8CE5E94CD2E02A0E273C8CE5E94CD2E02A0
The recipe above is the video of Fabio making the recipe and here is the recipe in print.........
https://ca.shine.yahoo.com/italian-mac-and-cheese.html
https://ca.shine.yahoo.com/italian-mac-and-cheese.html
Just stumbled across another pasta & cheese REC on Fd Netwrk= Spinach & Artichoke Baked Whole Grain
Pasta. Make sure U read reviews as it sounds like the general consensus has it that some tweaking is necessary, but this recipe definitely hits your requirement of a new & different pasta & cheese mix, Pat-NoCal. I've just printed off a copy for my "to try" file folder. NOTE: There is also a video to watch for this recipe.
http://www.foodnetwork.com/recipes/rachael-ray/spinach-and-artichoke-baked-whole-grain-pasta-recipe.html
http://www.foodnetwork.com/recipes/rachael-ray/spinach-and-artichoke-baked-whole-grain-pasta-recipe.html
Pasta. Make sure U read reviews as it sounds like the general consensus has it that some tweaking is necessary, but this recipe definitely hits your requirement of a new & different pasta & cheese mix, Pat-NoCal. I've just printed off a copy for my "to try" file folder. NOTE: There is also a video to watch for this recipe.
http://www.foodnetwork.com/recipes/rachael-ray/spinach-and-artichoke-baked-whole-grain-pasta-recipe.html
http://www.foodnetwork.com/recipes/rachael-ray/spinach-and-artichoke-baked-whole-grain-pasta-recipe.html
Okay, okay, I just have to chime in on Mac & Cheese, Pat
I guess I've been making versions of Mac & Cheese for about 50 years. It is something that evolves each time depending on what I have "in stock" in my kitchen but it is something I never really thought of as having a defined "recipe". Following somebody else's ingredient list just seems so odd to me smileys/smile.gif The last time I made it I used cheddar, Emmenthaler, Pepper Jack and Parmesan. The time before I used Smoked Gouda, Comte, Brie (I had some leftover) and Parmesan. The fun is mixing and matching cheeses. I always melt the cheeses in a double boiler with some cream or half/half (and if I don't have any I use eval milk). I usually add some Pace Picante Sauce and chopped onions/ garlic to zip it up some (not enough to overpower it) and then add herbs depending on what kind of cheeses I have. I use different shapes of pasta depending on my whim. I oftentimes cut up and half-steam broccoli and dump it in with the pasta and cheese sauce, oftentimes cut up leftover ham or good hotdogs or chunked pepperoni (gotta watch the latter as it can be really salty). When I put in a baking dish I top with Parmesan mixed with a little chopped parsley and sometimes crushed potato chips or toasted bread crumbs or French's French Fried Onions or even crushed Fritos. I like crunchy. I've made Mac & Cheese with green beans, cauliflower, avos, eggplant, sauteed shredded cabbage, zukes, even brussel sprouts (not all at the same time- just one veg per). You cannot go wrong with pasta + cheese sauce + a veg. Can't imagine why you couldn't put chopped up and squeezed Kimchi in a version of Mac & Cheese. Maybe I'll try it.
I guess I've been making versions of Mac & Cheese for about 50 years. It is something that evolves each time depending on what I have "in stock" in my kitchen but it is something I never really thought of as having a defined "recipe". Following somebody else's ingredient list just seems so odd to me smileys/smile.gif The last time I made it I used cheddar, Emmenthaler, Pepper Jack and Parmesan. The time before I used Smoked Gouda, Comte, Brie (I had some leftover) and Parmesan. The fun is mixing and matching cheeses. I always melt the cheeses in a double boiler with some cream or half/half (and if I don't have any I use eval milk). I usually add some Pace Picante Sauce and chopped onions/ garlic to zip it up some (not enough to overpower it) and then add herbs depending on what kind of cheeses I have. I use different shapes of pasta depending on my whim. I oftentimes cut up and half-steam broccoli and dump it in with the pasta and cheese sauce, oftentimes cut up leftover ham or good hotdogs or chunked pepperoni (gotta watch the latter as it can be really salty). When I put in a baking dish I top with Parmesan mixed with a little chopped parsley and sometimes crushed potato chips or toasted bread crumbs or French's French Fried Onions or even crushed Fritos. I like crunchy. I've made Mac & Cheese with green beans, cauliflower, avos, eggplant, sauteed shredded cabbage, zukes, even brussel sprouts (not all at the same time- just one veg per). You cannot go wrong with pasta + cheese sauce + a veg. Can't imagine why you couldn't put chopped up and squeezed Kimchi in a version of Mac & Cheese. Maybe I'll try it.
I used to make Mac and Cheese all the time. One year, we had a very unusual snow storm
all the power went out in Redding and buildings collapsed. One was our aviation business. My husbands parents came over to assist us, with snow removal, taking care of the house, kids, etc. We had a wood burning fireplace insert, thank goodness, so I was keeping the house warm, and was cooking on top of it. One day, I make Mac and Cheese and added sour cream to it. I thought it was fabulous. After dinner, my father in law asked what I put into the Mac and Cheese, and when I told him sour cream, he made some remark which I cannot recall right now. After all the hard work that day, drying everyone's gloves, shoes, socks, kids snow suits on a make shift clothes line in the kitchen near the fire, I was exhausted, and now devastated that my efforts had not been appreciated by a man I admired. I never made Mac and Cheese again.
I am going to make it this week...and now I must find just the perfect one to make.
all the power went out in Redding and buildings collapsed. One was our aviation business. My husbands parents came over to assist us, with snow removal, taking care of the house, kids, etc. We had a wood burning fireplace insert, thank goodness, so I was keeping the house warm, and was cooking on top of it. One day, I make Mac and Cheese and added sour cream to it. I thought it was fabulous. After dinner, my father in law asked what I put into the Mac and Cheese, and when I told him sour cream, he made some remark which I cannot recall right now. After all the hard work that day, drying everyone's gloves, shoes, socks, kids snow suits on a make shift clothes line in the kitchen near the fire, I was exhausted, and now devastated that my efforts had not been appreciated by a man I admired. I never made Mac and Cheese again.
I am going to make it this week...and now I must find just the perfect one to make.
Nice to see what others add
to their mac and cheese. I've been doing alot of wing-it mac and cheese the past couple of years but only recently wanted to start adding veggies. Have also been playing with making gluten free pasta dishes.
I recently had a cheddar macaroni and cheese which had crispy proscuitto chunks added in that was soooo good it made me want to cry. smileys/wink.gif Want to make that one as well.
Thanks for all the suggestions, Cathy.
to their mac and cheese. I've been doing alot of wing-it mac and cheese the past couple of years but only recently wanted to start adding veggies. Have also been playing with making gluten free pasta dishes.
I recently had a cheddar macaroni and cheese which had crispy proscuitto chunks added in that was soooo good it made me want to cry. smileys/wink.gif Want to make that one as well.
Thanks for all the suggestions, Cathy.