Italianmacncheese Recipes

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ITALIAN THREE-CHEESE MACARONI



Italian Three-Cheese Macaroni image

My husband is a self-proclaimed mac-and-cheese connoisseur and says that this is his favorite version. The Italian seasoning and tomatoes really complement the pasta and cheeses. -Adriane Mummert, Lancaster, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 12 servings (1 cup each).

Number Of Ingredients 13

4 cups uncooked elbow macaroni
1/2 cup butter, cubed
1/4 cup all-purpose flour
2 teaspoons Italian seasoning
1 teaspoon salt
1 teaspoon pepper
4 cups 2% milk
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups shredded part-skim mozzarella cheese
1/2 cup dry bread crumbs
2 tablespoons butter, melted

Steps:

  • Cook macaroni according to package directions., Meanwhile, preheat oven to 350°. In a small saucepan, melt butter. Stir in flour, Italian seasoning, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from the heat; stir in cheddar and Parmesan cheeses until melted. Drain macaroni., Spread 1 cup cheese sauce in a greased 13x9-in. baking pan. Layer with half of macaroni, tomatoes and cheese sauce. Repeat layers. Sprinkle with mozzarella cheese. Combine bread crumbs and butter; sprinkle over top., Cover and bake 40 minutes. Uncover and bake 10-15 minutes longer or until golden brown and bubbly. Let stand 5 minutes before serving.

Nutrition Facts : Calories 402 calories, Fat 23g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 763mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 2g fiber), Protein 17g protein.

ITALIAN MAC & CHEESE



Italian Mac & Cheese image

Make and share this Italian Mac & Cheese recipe from Food.com.

Provided by Danac210

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 7

1/2 cup Italian seasoned breadcrumbs
1/4 cup milk
salt
black pepper
4 cups shredded cheese (your choice, but I use one bag of sharp and one bag of cheddar, it doesn't matter as long as you hav)
1 (12 ounce) box of barilla medium shell noodles (or your choice of brands, I just like Barilla best)
2 tablespoons butter

Steps:

  • Preheat oven to 350°F
  • Bring one large pot of water to a rolling boil.
  • Add whole box of shells and a pinch of salt to boiling water, cover and switch to low heat.
  • Spray oven safe dish with cooking spray.
  • Put milk, one bag of cheese,a few dashes of pepper, the butter and a pinch of salt in the dish; mix well.
  • When noodles are still firm, but partially cooked drain them and add them to the bowl of milk and other mixed ingredients.
  • Stir together coating noodles in cheese mixture.
  • Cook for 20 minutes.
  • Add second bag of cheese and stir.
  • Top with breadcrumbs and cook for 15 more minutes or until golden brown at the edges.

Nutrition Facts : Calories 539.6, Fat 24.1, SaturatedFat 14.5, Cholesterol 59.9, Sodium 945.8, Carbohydrate 56.1, Fiber 2.3, Sugar 2.1, Protein 24

TEXAS HOLD-UMS MINI CHIPOTLE BEEF BURGERS WITH WARM FIRE ROASTED GARLIC KETCHUP



Texas Hold-Ums Mini Chipotle Beef Burgers with Warm Fire Roasted Garlic Ketchup image

Serve with Lucky 7 Layer Dip.

Provided by rachael-ray

Number Of Ingredients 1

2 pounds ground sirloin1 medium onion, peeled and cut in 1/22 tablespoons Worcestershire sauce, (eyeball it)2 chipotles in adobo and 2 tablespoons of adobo sauce2 tablespoons grill seasoning, (a couple of palmfuls), (such as Montreal Steak Seasoning by McCormick brand)1 tablespoon extra virgin olive oil (EVOO), plus some for drizzling3 cloves garlic, finely chopped3 tablespoons brown sugar1/4 cup vinegar1 can crushed fire roasted tomatoes (15 ounces), about 2 cupsSalt and pepper12 slices, 1/2-inch thick, brick-cut smoked Cheddar or sharp Cheddar, (such Cabot brand), (optional)12 small round rolls, split(Many markets sell mini Keiser rolls or use dinner rolls in any flavor you like)

Steps:

  • Pre-heat grill pan to high. Place the meat in a bowl. Cut the onion in half. Grate half the onion into the meat using the small grate on a box grater. Chop and reserve the other half onion. Add Worcestershire, chipotles and sauce and grill seasoning to burgers. Drizzle a little EVOO over the bowl and mix meat. Score the meat into 4 sections. Make 3 mini-burgers, each 3 inches wide, 1-inch thick, from each half-pound of meat. Heat a small sauce pot over medium heat. Add EVOO and garlic. Cook garlic 2-3 minutes then add sugar and vinegar, cook 2 minutes more and stir in tomatoes. Season sauce with salt and pepper and allow it to reduce 5-6 minutes more. Grill meat 2-3 minutes on each side and top with cheese, if you like. Place burgers on buns and top with raw chopped onions and warm fire roasted ketchup and serve.

ITALIAN MAC-N-CHEESE



Italian Mac-n-Cheese image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings, plus leftovers

Number Of Ingredients 14

1 pound ziti rigate, penne rigate or cavatappi (ribbed, hollow corkscrews)
1 pound Italian bulk sweet sausage
2 tablespoons extra-virgin olive oil
1 tablespoon butter
3 or 4 cloves garlic, chopped
12 crimini mushrooms, sliced
Salt and pepper
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup heavy cream
1 (10-ounce) sack, 2 1/2 cups, shredded Italian 4 cheese blend, available on dairy aisle
1 can diced tomatoes, drained well
1 teaspoon hot sauce (recommended: Tabasco), optional
1/2 cup Parmesan, a couple of handfuls

Steps:

  • Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.
  • In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden.
  • Preheat broiler to high.
  • To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.
  • Combine cheese sauce with sausage and pasta, transfer to flameproof baking dish, casserole or flameproof serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.

ITALIAN MAC AND CHEESE



ITALIAN MAC AND CHEESE image

Number Of Ingredients 12

1 lb. dry macaroni pasta
½ cup grated Parmesan cheese
1 cup grated cheddar cheese
1 cup grated fontina cheese
1/3 cup crumbled blue cheese or Italian gorgonzola cheese.
1 cup heavy cream
12 cloves garlic
3 Tbsp. extra virgin olive oil
2 cups panko breadcrumbs
1 bunch fresh parsley
1 lemon, zested
Salt and cracked black pepper to taste

Steps:

  • * Put the heavy cream and all the cheeses into a double boiler. * Add cracked pepper and pinch of salt to cream and cheese. * Add water to bottom of double boiler and bring to a boil. Place pot with cheese mixture on top of the other pot. Turn heat to medium high and stir until the cheese is melted, set it aside. * Cook pasta in the pot of boiling water until al dente. * Drain the pasta and set aside. * Smash garlic cloves and place them in oil in a sauté pan over medium low heat and cook until soft. * Remove garlic and mix with pasta. * Mix in the cheese sauce, and put in the pot and heat for 2-3 minutes, stirring often. * While that is heating, put the breadcrumbs, parsley and lemon zest in a food processor and pulse until well combined. * Place Mac and cheese in an oven safe container (use shallow baking dish) and top with bread crumb mixture and bake at 400F for 15-20 minutes or until golden brown.

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