Macaroni And Cheese Primavera Recipes

MAC AND CHEESE PRIMAVERA

Steps:

• Cook the pasta according to the package instructions. Drain and set aside.
• Heat the butter and olive oil in a large pot over medium-high heat. Add the broccoli, scallion whites, garlic, asparagus and bell pepper. Season with the salt and pepper and cook, stirring, for 3 minutes. Splash in the wine and allow it to reduce for 1 minute. Add the milk and cream and continue to cook until warmed through. Stir in the peas.
• Toss together the fontina, Cheddar and cornstarch in a bowl.
• While stirring the sauce, sprinkle in the cheese mixture. Stir until the cheese is completely melted. Bring to a simmer and allow the sauce to thicken, about 1 minute. Add the pasta and stir until well combined. Taste and adjust the seasoning to taste. Garnish with the reserved scallion greens.

MAC AND CHEESE PRIMAVERA

Steps:

• Cook Macaroni in large saucepan as directed on package, adding vegetables to the boiling water the last 5 min.; drain. Return macaroni mixture to saucepan.
• Add Cheese Sauce and seasonings; mix well.
• Cook 3 to 5 min. or until heated through, stirring frequently.

MACARONI AND CHEESE PRIMAVERA

Steps:

• Cook pasta in large saucepan as directed on package for al dente pasta, adding broccoli during the last 2 to 3 minutes of cooking.
• Rinse under cold water; drain well.
• Meanwhile, preheat oven to 375°F.
• Melt butter in same saucepan on medium heat.
• Sprinkle with flour and spices.
• Cook and stir 1 minute or until well blended.
• Gradually stir in milk until smooth.
• Stirring constantly, cook 3 minutes or until sauce starts to thicken.
• Stir in Cheddar and Monterey Jack cheeses until melted and smooth.
• Add macaroni, broccoli and tomatoes; toss gently to coat.
• Pour into greased 13x9-inch baking dish.
• Mix panko and Asiago cheese.
• Sprinkle evenly over top.
• Bake 25 to 30 minutes or until bubbly.
• Let stand 5 minutes before serving.

MACARONI & CHEESE

Steps:

• Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain.
• In a small bowl, beat the egg.
• In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook the mixture for 5 minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook for 5 minutes until very thick. Reduce the heat to low.
• Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth.
• Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.

MACARONI AND CHEESE PRIMAVERA

Steps:

• Preheat oven to 350°F
• Bring a pot of water to a boil for the pasta
• Heat large skillet with olive oil, 2 turns of the pan, over medium to medium-high heat
• Add vegetables and scapes or garlic, and season with salt and pepper
• Sauté to tender-crisp, 5 minutes or so
• Turn off heat, douse with lemon juice and add tarragon
• In a medium, high-sided skillet or pot, melt butter over medium heat
• Add flour and whisk 1 minute; whisk in chicken stock and thicken 1-2 minutes
• Slowly whisk in warm milk and season sauce with salt, pepper and nutmeg to taste
• Thicken to lightly coat the back of a spoon
• Stir in Fontina or Gruyère and Asiago in a figure-8 motion, a handful at a time, using a wooden spoon
• Undercook pasta by 2-3 minutes in salted boiling water, 6-7 minutes depending on package directions
• Drain the pasta and add back to pot with cheese sauce and vegetables
• Stir to combine and adjust salt and pepper to taste
• Transfer to casserole and cover with Parm
• Bake to brown and bubbly, 20-25 minutes

MACARONI AND CHEESE PRIMAVERA

Steps:

• Cook pasta in large saucepan as directed on package for al dente pasta, adding broccoli during the last 2 to 3 minutes of cooking. Rinse under cold water; drain well.
• Meanwhile, preheat oven to 375°F. Melt butter in same saucepan on medium heat. Sprinkle with flour and spices. Cook and stir 1 minute or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in Cheddar and Monterey Jack cheeses until melted and smooth. Add macaroni, broccoli and tomatoes; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and Asiago cheese. Sprinkle evenly over top.
• Bake 25 to 30 minutes or until bubbly. Let stand 5 minutes before serving.

MACARONI AND CHEESE PRIMAVERA

Steps:

• Heat oven to 350°F.
• In large bowl, toss together cooked macaroni, thawed vegetables, black pepper, and garlic powder.
• In food processor, blend Neufchatel cheese and buttermilk.
• Fold buttermilk mixture and half of shredded cheddar into macaroni and vegetable mixture.
• Spoon into large casserole dish lightly coated with non-stick spray.
• Sprinkle remaining cheese over top.
• Bake 30 minutes or until hot and bubbly.
• Optional: Broil 4-5 minutes, until cheese on top is crisp and lightly browned.