Thursday, February 24, 2011

Mac and Cheese - 2 Ways




We are always looking for a better, best, or different variations of Mac and Cheese recipes.

 Your kids will give you big hugs for these two!


Herbed Macaroni and Cheese( serves 8 to 12)

6 tablespoons butter
1/2 cup all purpose flour
2 cups whole milk
1 cup sour cream
2 cups shredded Fontina cheese
2 cups shredded Havarti cheese
2 cups shredded Monterey Jack cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano
2 tablespoons lemon zest
1 teaspoon salt
1/2 teaspoon ground black pepper
1 pound egg noodles, cooked according to package directions, drained

  • Preheat oven to 350 degrees. Spray 8 (2 cup) asking dishes with nonstick cooking spray. Set aside.
  • In a large stockpot, melt butter over medium heat. Add flour to butter, whisking well. Cook, whisking frequently, until thickened, 2 to 3 minutes. Add milk to flour mixture, whisking to remove any lumps. Cook, whisking frequently, until thickened, 3 to 4 minutes.
  • Add sour cream, whisking well. Add cheeses, stirring to combine. Add basil, chives, oregano, parsley, lemon zest, salt and pepper to cheese mixture stirring well. Add cooked noodles to mixture, stirring well and pour into prepared dishes.
  • Bake, covered, for 25 minutes. Remove cover, and bake until top is light golden and edges are bubbly, about 5 minutes longer.
  • You can also bake this recipe in a 13x9 baking dish. Increase initial baking time to 40 minutes. Uncover and bake ten minutes longer.





Traditional Macaroni and Cheese (serves 8 to 10)

6 tablespoons butter
1/2 cup all purpose flour
3 cups whole milk
11/2 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon dry mustard
1/4 teaspoon ground nutmeg
2 cups shredded Monterey Jack cheese
3 cups shredded sharp Cheddar cheese, divided.
1 pound macaroni noodles, cooked according to package directions, drained

  • Preheat oven to 350 degrees. Spray a 13/9 inch baking dish with nonstick cooking spray. Set aside.
  • In a large stockpot, melt butter over medium heat. Add flour, whisking well. Cook until thickened, 2 to 3 minutes. Add milk, whisking to remove any lumps. Cook, whisking frequently until thickened, 5 to 6 minutes. Add salt, white pepper, mustard and nutmeg, whisking well. Add Monterey Jack cheese and 2 cups Cheddar cheese, stirring well. Add cooked noodles, stirring well. Pour into prepared dish.
  • Cover with aluminium foil and bake for 40 minutes. Remove foil, and sprinkle with remaining 1 cup Cheddar cheese. Bake until edges are bubbly, about 10 minutes longer.


Recipes from Taste Of The South Magazine.
Photos courtesy of istockphotos.

No comments :

Post a Comment

Popular Posts

There was an error in this gadget