Joes Pancetta Mac And Cheese Recipes

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THE BEST BAKED MAC AND CHEESE



The Best Baked Mac and Cheese image

A blend of three cheeses delivers a punch of flavor in this creamy mac and cheese. Toasted breadcrumbs give a crunchy texture contrast.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1 pound elbow macaroni
Half a loaf day-old French bread
1 stick (8 tablespoons) unsalted butter
1/4 cup all-purpose flour
2 teaspoons mustard powder
1/4 teaspoon cayenne
3 cups milk
8 ounces fontina cheese, grated (about 2 cups)
8 ounces Gruyere, grated (about 2 cups)
1 pound sharp yellow Cheddar, grated (about 4 cups)

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just slightly softened, about 6 minutes. Reserve 1 cup pasta cooking water, then drain the pasta and rinse under cold water.
  • Meanwhile, remove the crusts from the bread and cut into 1-inch cubes. Pulse in the food processor until the bread breaks into bean-sized pieces.
  • Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the breadcrumbs and cook, stirring, until toasted, 5 to 10 minutes. Remove from the heat and season with salt and pepper.
  • Melt 4 tablespoons of the butter in a large saucepan over medium heat. Whisk in the flour, mustard powder and cayenne. Cook, whisking constantly, until smooth and slightly golden, about 2 minutes. Whisk in the milk and cook, whisking occasionally, until the sauce begins to boil and thicken, about 7 minutes, then remove from heat. Stir in the fontina, Gruyere and all but 1 1/2 cups of the Cheddar until fully melted. Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Season with salt and pepper.
  • Melt the remaining 1 tablespoon butter in a small bowl in the microwave. Brush a 9-by-13-inch glass or ceramic baking dish with the melted butter. Spread the pasta mixture in the prepared dish. Sprinkle the remaining Cheddar evenly over the pasta, then scatter the toasted breadcrumbs on top. Bake until heated through and just bubbling, about 25 minutes. Let rest for 10 minutes before serving.

SLOPPY JOE MAC & CHEESE



Sloppy Joe Mac & Cheese image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 pound ground beef
3 cloves garlic, minced
1 green bell pepper, diced
1 small yellow onion, diced
2 teaspoons chili powder
Kosher salt and freshly ground black pepper
3 1/2 cups beef broth
12 ounces elbow macaroni
2/3 cup ketchup
1 tablespoon mustard
1 tablespoon brown sugar
Hot sauce, to taste
2 1/2 cups grated mild Cheddar
Fresh parsley, for garnish

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the ground beef, garlic, bell pepper and onion. Season with the chili powder and some salt and pepper. Cook, crumbling the beef as you go, until cooked through, 6 to 8 minutes. Add the beef broth, macaroni, ketchup, mustard, brown sugar and hot sauce. Stir to combine and bring to a simmer. Cover and cook until the macaroni is soft and the sauce is thick, 9 to 10 minutes.
  • Remove the pan from the heat, add the cheese and stir until melted. Serve garnished with parsley.

PAUL'S CRAFTY MAC N CHEESE WITH PANCETTA



Paul's Crafty Mac N Cheese with Pancetta image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

1 1/2 pounds ziti pasta
1/2 pound pancetta, chopped
1 1/2 cups grated Monterey Jack (plus extra for topping)
1 1/2 cups grated Asiago (plus extra for topping)
1 1/2 cups grated Cheddar (plus extra for topping)
1 1/2 cups grated Provolone (plus extra for topping)
1 1/2 cups grated Parmesan (plus extra for topping)
1 1/2 cups heavy cream
Sea salt and freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Bring a large pot of water to a boil and cook ziti until al dente. Strain and rinse in cool water. In a saute pan over medium-high heat, cook pancetta until it is crispy and the fat has rendered. In the same pan, add all of the cheeses and the cream and whisk until blended. Season with salt and pepper, to taste. Slowly add the cooked ziti to the cheese mixture, stirring gently. Transfer the ziti and cheese mixture to a large baking dish or cast iron skillet. Top off with more cheese and bake for 24 to 30 minutes.

CHEF JOE'S BAKED MACARONI AND CHEESE



Chef Joe's Baked Macaroni and Cheese image

Provided by Food Network

Categories     side-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 10

Kosher salt
2 cups elbow macaroni
2 eggs, beaten
2 cups evaporated milk
1/2 cup butter, melted
1/2 teaspoon cayenne pepper
2 1/2 cups grated sharp Cheddar
1 cup bread crumbs
1 teaspoon paprika
1/4 cup grated Parmesan

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally until it is almost tender, 10 to 12 minutes. Drain, rinse with cold water, and set aside.
  • In a large bowl, beat the eggs with the milk, 1/4 cup melted butter, the cayenne pepper, and a teaspoon of salt.
  • Put half the macaroni into a buttered 2-quart casserole and top with half the Cheddar cheese. Repeat. Pour the milk mixture over the macaroni and cheese.
  • In a small bowl, mix the bread crumbs with the paprika, the remaining butter, and the Parmesan. Sprinkle the bread crumb mixture over the macaroni and bake until brown and bubbly, 40 to 45 minutes. Serve warm.

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