Margherita Mac Cheese Recipes

MAC AND CHEESE MARGHERITA RECIPE - (4.5/5)

Steps:

• Preheat oven to 425°F. Line baking sheet with heavy-duty foil; place rack over foil. Arrange tomatoes on rack, cut side up. Drizzle with 2 Tbs. olive oil; sprinkle with garlic, thyme, sugar, salt and pepper. Roast tomatoes 20-25 minutes or until shriveled. When cool enough to handle, remove and discard skins; coarsely chop tomatoes. Set aside. Reduce oven temperature to 375°F. Grease 13"x9" baking pan. Heat butter in pot over medium-low heat. Add shallots; cook, stirring often, until softened, 3 minutes. Stir in flour and oregano; cook, stirring constantly, 1 minute or until mixture turns slightly beige and is bubbly. Increase heat to medium; slowly whisk in milk. Bring to boil, whisking. Reduce heat to low; simmer 2 minutes. Add mozzarella and 1/2 cup Parmesan to sauce by 1/2-cup measures, stirring until cheese melts before next addition. In bowl, toss pasta and sauce. Gently fold in tomatoes and basil; season with salt and pepper. Transfer pasta to baking pan. Mix remaining olive oil and Parmesan with breadcrumbs; sprinkle on top of dish. Bake 20-30 minutes or until sauce is bubbly and crumbs are deep brown. Let stand 5 minutes; serve.

MACARONI AND CHEESE

Steps:

• Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
• In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
• While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
• Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
• Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
• Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

MARGHERITA MAC & CHEESE

Steps:

• Preheat oven to 375. Cook macaroni as directed on the package. While macaroni is cooking, prepare the sauce.
• Heat olive oil in a medium saucepan over low heat. Add garlic and cook 1-2 minutes, or until garlic is fragrant. Whisk in flour, salt and pepper and cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat and stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Set aside.
• Drain pasta and mix with the drained diced tomatoes. Place half of the macaroni in an ungreased 2-quart casserole dish. Sprinkle with half the salt, pepper, basil and cheese. Repeat with remaining macaroni, salt, pepper, basil and cheese. Pour sauce over macaroni. Cover and bake for 30 minutes. Uncover and bake 15 minutes longer. Serve with fresh basil.