Citybakerymacaroniandcheese Recipes

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BAKED MACARONI AND CHEESE



Baked Macaroni and Cheese image

Provided by Trisha Yearwood

Categories     side-dish

Time 50m

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.

CLASSIC BAKED MACARONI AND CHEESE



Classic Baked Macaroni and Cheese image

Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.

Provided by Alison Roman

Categories     dinner, lunch, casseroles, pastas, main course, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk
1 clove garlic, finely grated
1 teaspoon smoked or hot paprika
Freshly ground pepper
12 ounces sharp or white Cheddar cheese, grated
12 ounces fontina or Gruyère, grated
1 cup coarse bread crumbs or panko
4 tablespoons melted butter or olive oil
1/4 cup finely grated Parmesan cheese (optional)
Kosher salt and freshly ground pepper

Steps:

  • Cook pasta in a large pot of salted boiling water until it's barely al dente. (It should be more al dente than your average pasta: It's going to continue to cook in the oven.) Drain and set aside.
  • Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
  • Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
  • Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
  • Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
  • Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.

Nutrition Facts : @context http, Calories 1076, UnsaturatedFat 24 grams, Carbohydrate 85 grams, Fat 61 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 31 grams, Sodium 1027 milligrams, Sugar 12 grams, TransFat 1 gram

CITY BAKERY MACARONI AND CHEESE



City Bakery Macaroni and Cheese image

Make and share this City Bakery Macaroni and Cheese recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cheese

Time 1h38m

Yield 6 serving(s)

Number Of Ingredients 10

6 tablespoons butter (plus extra for the baking dish)
1/4 cup cornbread, crumbs (or more, depending on pan size)
1 lb elbow macaroni
1 quart whole milk
6 tablespoons flour
kosher salt
fresh ground black pepper
1 1/4 cups grated gruyere cheese
1 1/4 cups grated mild white cheddar cheese
1 1/4 cups grated grana padano (or Parmesan cheese)

Steps:

  • Preheat the oven to 350°; lightly butter a 3 1/2 quart casserole dish or a 9 x 13-inch baking dish.
  • Sprinkle the crumbs in a single layer on a baking sheet; bake 10-15 minutes or until golden brown; set aside.
  • Bring a large pot of salted water to boiling; cook the macaroni al dente (8-10 minutes); drain macaroni; then place in a large bowl.
  • Bring milk to a simmer in a small saucepan over med-high heat.
  • In a medium saucepan over med-low heat, melt the 6 tablespoons butter; add in the flour; mix well using a wooden spoon or spatula.
  • Cook, stirring constantly, for 3 minutes.
  • Whisk in hot milk and continue whisking until smooth.
  • Increase heat to medium and cook, stirring continuously, until the mixture thickens enough to coat the spoon.
  • Season with salt and pepper; strain through a fine strainer.
  • Add the sauce to the macaroni; add in 1 cup each: Gruyere, Cheddar, add Grana Padano; stir to mix well.
  • Taste, and season with salt and pepper if needed.
  • Pour the macaroni mixture into the casserole dish; sprinkle with remaining cheese.
  • Sprinkle the toasted cornbread crumbs evenly over the casserole.
  • Cover with foil; bake on the middle shelf about 20 minutes or until heated through.
  • Remove foil and continue baking about 10 minutes or until top is golden brown.
  • Let stand 10 minutes before serving.

Nutrition Facts : Calories 713.6, Fat 34.4, SaturatedFat 20.6, Cholesterol 100.4, Sodium 397.2, Carbohydrate 70.5, Fiber 2.6, Sugar 10.2, Protein 29.6

CITY HALL MACARONI AND CHEESE



City Hall Macaroni and Cheese image

Make and share this City Hall Macaroni and Cheese recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cheese

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 lb penne rigate
2 cups heavy cream
2 cups whole milk
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly grated nutmeg
2 cups grated American cheese
1 1/3 cups grated monterey jack cheese
kosher salt
fresh ground pepper
1/2 cup panko breadcrumbs
2 teaspoons chopped fresh parsley
2 teaspoons grated parmesan cheese

Steps:

  • Preheat the oven to 350°; butter a 13x9 inch baking dish.
  • Bring 6 quarts of salted water to boiling; add in the pasta and cook, stirring occasionally, 9-10 minutes or until al dente; drain.
  • In a large saucepan, combine the cream, milk, cayenne, and nutmeg over medium-high heat; reduce by half (the author says about 15 minutes but I don't know); once the mixture starts to simmer, stir to break the layer of foam so that it will not boil over.
  • Lower heat to medium-low; add in the American and Monterey Jack cheeses; whisk until well blended.
  • Season to taste with salt and pepper.
  • Add the penne to the sauce; stir vigorously (taking care not to break the pasta); this will release starch and help thicken the sauce.
  • Transfer mixture to the baking dish; combine the panko, parsley, and parmesan; sprinkle over the pasta.
  • Bake 15 minutes or until bubbly and golden.

Nutrition Facts : Calories 737.2, Fat 41.5, SaturatedFat 25, Cholesterol 139.7, Sodium 275.7, Carbohydrate 69.5, Fiber 2.9, Sugar 6.5, Protein 21.8

CREAMY BAKED MACARONI AND CHEESE



Creamy Baked Macaroni and Cheese image

This recipe, inspired by Stouffer's macaroni and cheese, delivers the best of all worlds: creamy, saucy comfort, with a consistency that's slightly more set than a stovetop version, thanks to a final bake in the oven. It stays voluptuous and molten as a result of a higher ratio of sauce to noodles, which are cooked completely so they don't soak up as much liquid. The Velveeta is necessary here, as it has sodium citrate, which prevents the sauce from separating in the oven. Elbow macaroni works fine, but cavatappi is an especially fun shape to eat with its telephone-cord bounciness.

Provided by Eric Kim

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

Salt
1 pound cavatappi or elbow macaroni
1/2 cup unsalted butter
1/2 cup all-purpose flour
6 cups whole milk
1 pound sharp or extra-sharp yellow Cheddar, coarsely grated (5 1/4 cups)
8 ounces Velveeta, torn into pieces
4 ounces Pecorino Romano, coarsely grated (1 cup)
1/2 teaspoon dry mustard powder
1/4 teaspoon onion powder
Pinch of ground cayenne
Freshly ground black pepper

Steps:

  • Heat oven to 350 degrees.
  • Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook according to package instructions, stirring occasionally with a wooden spoon, until just past al dente. Drain and set aside.
  • Return the empty pot to the stove (no need to clean it) and set over medium heat. Melt the butter and simmer, whisking occasionally, until the butter stops spurting and quiets down, 2 to 3 minutes. Add the flour and cook, whisking, until smooth like gravy, about 1 minute.
  • Whisk in the milk. Raise the heat to high and bring to a simmer, whisking constantly, then immediately reduce the heat to low and continue simmering until the sauce lightly coats the back of a spoon, 2 to 5 minutes. At this stage, the sauce should be smooth but relatively loose. Take the pot off the heat.
  • To the pot, add the Cheddar, Velveeta, Pecorino Romano, mustard powder, onion powder and cayenne, and season generously with salt and black pepper. Whisk until the cheese is melted and smooth like nacho cheese. Add the drained pasta, breaking up any clumps, and stir until evenly coated in the cheese sauce. Taste and adjust seasoning with salt and pepper.
  • Transfer to a 9-by-13-inch baking pan or dish and bake until bubbling at the edges, 15 to 20 minutes. Serve immediately.

MACARONI & CHEESE BAKE



Macaroni & Cheese Bake image

I have forever been experimenting with macaroni and cheese. This recipe is the one my husband likes the best! You and your kids are sure to love it, too! -Margaret Spear, Morris, Illinois

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 11

2-1/2 cups uncooked elbow macaroni
1/4 cup butter, cubed
1 can (12 ounces) evaporated milk
3 large eggs, lightly beaten
5 slices process American cheese, chopped
1 cup sour cream
3/4 cup process cheese sauce
3/4 teaspoon onion powder
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
2-1/2 cups shredded cheddar cheese, divided

Steps:

  • Cook macaroni according to package directions., Meanwhile, in a large saucepan, melt butter. Stir in the milk, eggs, process cheese, sour cream, cheese sauce and seasonings. Cook and stir over medium heat for 3-4 minutes or until cheeses are melted. Drain macaroni; toss with 2 cups cheddar cheese., Transfer to a greased 13x9-in. baking dish. Add sauce mixture and mix well. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350° for 35-40 minutes or until golden brown and bubbly.

Nutrition Facts : Calories 507 calories, Fat 34g fat (23g saturated fat), Cholesterol 189mg cholesterol, Sodium 989mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 1g fiber), Protein 22g protein.

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