Macaroni Beaucaire Recipes

MACARONI BEAUCAIRE

Steps:

• 1. Bring 4 quarts of salted water to a boil in a large pot.Add the macaroni and stir frequently until water comes back to a boil, so the elbows dont stick to the bottom of the pot, cook the elbows for 15 minutes, until just tender but stillslightly undone. Next, Scoop out about 3/4cup of the cooking liquid and place it in a bowl large enough to hold the macaroni, then drain the elbows.Add the olive oil, Gruyere cheese, salt, and pepper to the cooking liquid in the bowl and mix well, then add the macaroni and chives mix well and set aside. Next fro the Vegetables: Heat 2 tablespoons of the canola oil in a large skillet. when it is hot, add a few of the eggplant slices in one layer, sprinkle them with a little salt, and cook on each side for 3 minutes until soft and nicely browned. Remove with a slotted spoon and put on a plate. Repeat with the remaining eggplant, adding more oil to the pan as needed. next, Preheat the oven to 400 degrees f. next, Reserve the 6 nicest slices of eggplant and half of the tomatoe slices and arrange the remainder of the vegetables in a 14-by-10 inch gratin dish so the completely cover the bottom. Distribute the macaroni evenly on top and arrange the reserved eggplant and tomato slices in an alternating pattern over the macaroni. sprinkle with the shredded cheese. next, Bake the gratin for 20 minutes. serve immediately

THE BEST BAKED MAC AND CHEESE

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.