Mac and cheese with braised leeks, asiago and parmesan breadcrumbs. The first time I tasted macaroni and cheese, I was well into my twenties. The experience was entirely new — and entirely pleasing. How could it not be? After all, pasta and cheese is one of those superb pairings that delight just about everyone, regardless of their age, gender or background. But if you were raised in a French household like I was, your only experience of pasta (“les nouilles”), would have been of limp, overcooked noodles tossed with a little butter and served alongside a steak — a far cry from the luscious mixture of creamy cheeses and macaroni that Kraft turned into an icon in 1937 with the “Kraft Dinner.” Needless to say, I was eager to adopt my new homeland’s favorite comfort food as my own.
So when the Wisconsin Milk Marketing Board asked me if I would create a mac & cheese recipe featuring Wisconsin cheese to celebrate National Cheese Lover’s Day, it was an offer I simply couldn’t refuse. Wine pairing: Paumanok Vineyards, Long Fork of Long Island, Cabernet Franc 2008. Gnocchi Mac & Cheese. Ahhhh mac and cheese. Those mere words stir up feelings of comfort...home....the food you loved as a kid. If you asked a 100 people what their favorite comfort food was, I'm guessing close to half would say mac and cheese. I'm sure meatloaf and mashed potatoes are right up there too. Why is that the combination of cheese and pasta can make our mouths water? I'm all about trying different kinds of mac and cheese recipes and this one was no exception.
I love gnocchi. I love cheese. I saw this one on Noble Pig's site and knew it would be in my oven. The gnocchi get's a little puffy in the oven and the cheese get's a little crunchy. It's heavenly. Melt butter in a medium saucepan over medium heat. Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful.
Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top. Loving Food in RI & Beyond : Cheesy Quinoa Mac & Cheese. I have discovered my new favorite dish. I am a huge fan of Quinoa as you have seen in some of my latest posts, but this recipe has put this super grain over the top. I love mac and cheese from every angle.
The cheese, the crunchy topping, the richness. Gosh, it tugs at my heart strings. This recipe makes it at least healthy for you. This dish touched on every reason as to why I love Mac & Cheese in the first place. Serving Size: 8 Ingredients 1 1/2 cups quinoa, rinsed and drainedVeggies of your choice (optional)good pinch of salta few grinds of seasoning salt2 cloves garlic, minced2 large eggs1 cup soy milk or non-fat milk1 1/2 cups grated Cheddar cheese, more for sprinklingOptional- Crushed Red Pepper, Panko Bread crumbs for toppingToppings (optional)- salsa, hot sauce, sour cream, scallions Lightly saute any veggies you would like in this dish. Crab Cake Mac N Cheese Recipe : Rachael Ray.
Lobster Macaroni and Cheese Recipe. Enlarge Credit: Todd Coleman SERVES 8–10 Kosher salt, to taste 12 oz. hollow pasta, preferably elbow macaroni 4 tbsp. unsalted butter ¼ cup flour 4 cups milk 11 oz. grated fontina (about 4 cups) 8 oz. mascarpone (about 1 cup) 3 tbsp. lobster or fish broth 3 tbsp. brandy or cognac 1 tsp. Tabasco ¼ tsp. freshly grated nutmeg Freshly ground black pepper, to taste 8 oz. cooked lobster meat, cut into 1" chunks ⅓ cup minced chives 2 scallions, thinly sliced crosswise 2 oz. grated sharp aged white cheddar (about 1 cup) 1. Heat oven to 375°. Bring a 4-qt. saucepan of salted water to a boil. 2. 3. Recipes for Your Thanksgiving Feast : Page 15. Crab and Gnocchi Gratin. Crab and Gnocchi Gratin This fancy-fied mac and cheese casserole makes a lovely dinner party dish or Thanksgiving side dish.
It’s an amalgamation of a classic gnocchi gratin and crab mac and cheese, offering a bit of cozy luxury. Several months ago I had the opportunity to visit San Francisco. I adored walking the hills, observing the intricate architecture, breathing in the ocean air, and visiting quirky shops and galleries. Other than the ocean air, it reminded me of a larger Asheville and I felt right at home.
Of all the wonderful things I saw and experienced in San Francisco, the thing that stuck out to me the most was the incredible food culture. Everywhere I looked wonderful things were being grown, caught, baked, churned, crafted and cured. Just know, there was a lot of cheese, chocolate, sourdough bread, and an episode with salami in a cone. I can, however, fully describe the dish that was the most memorable, Crab Mac and Cheese.
Elegant Old Luxembourg Dishes from Villeroy & Boch. Print. Three Cheese Mac and Cheese. My name is Courtney, and I’m addicted to mac and cheese. Okay, that might be an overstatement, but I honestly can’t resist a good macaroni and cheese recipe. If it looks remotely like something I’ll like, I’ll try it. I just can’t help myself. However, after trying this recipe, I don’t know that I’ll ever try another one. I’ve posted a couple other macaroni and cheese recipes. This dish pairs well with a crisp white wine and just about any type of beer. Three Cheese Mac and Cheese Ingredients ¾ pound penne 1½ cups heavy cream or half-and-half 3 tablespoons finely chopped yellow onion 2 garlic cloves, minced 2 tablespoons all purpose flour 5 ounces goat cheese 3 ounces sharp white cheddar, shredded ½ cup packed freshly grated Parmesan 2 tablespoons sour cream ¾ teaspoon lemon zest 1½ teaspoons chopped fresh thyme Salt and freshly ground black (or white) pepper 1 extra large egg yolk Directions Heat oven to 400º.
In a large pot of boiling salted water, cook pasta until al dente. Source. Hip to be square…. « Northwest Noshings and Ramblings. I had this great ideology that when we moved to Seattle, my husband and I were going to be “hip” and live downtown. When they put us up in Belltown for corporate housing I was excited because we could see what living in the city would be like. Turns out we are suburb people. Big time. By day 5, I was tired of walking up hill 5 blocks to get milk…for 2 dollars more than what I pay for it at Safeway. I was kept up by the night club that was down the street. Crab Macaroni and Cheese Butter for the pan 12 ounces macaroni 1 ¾ cups whole milk 2 cups heavy cream 2 teaspoons all-purpose flour ½ teaspoon salt ¼ teaspoon freshly ground black pepper 1 cup (packed) grated fontina cheese ¾ cup cheddar cheese ½ cup (packed) finely grated Parmesan cheese ¼ cup (packed) grated mozzarella cheese ¾ cup ricotta cheese 10 ounces Dungeness crab meat 4 TBSP breadcrumbs 2 TBSP unsalted butter, cut into 8 pieces Preheat the oven to 450°F. 6 servings Adapted from Everyday Pasta by Giada De Laurentiis Like this: