Ina Garten's Grown Up Mac and Cheese | Barefoot Contessa | Food Network
The Barefoot Contessa transforms this childhood classic into a comforting dinner with the addition of crispy bacon, blue cheese and bread crumbs!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Grown Up Mac and Cheese
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 10 min
Prep: 10 min
Cook: 1 hr
Yield: 2 servings
Ingredients
4 ounces thick-sliced bacon
Vegetable oil
Kosher salt
2 cups elbow macaroni or cavatappi
1 1/2 cups milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 ounces Gruyere cheese, grated
3 ounces extra-sharp Cheddar, grated
2 ounces blue cheese, such as Roquefort, crumbled
1/4 teaspoon freshly ground black pepper
Pinch nutmeg
2 slices white sandwich bread, crusts removed
2 tablespoons freshly chopped basil leaves
Directions
Preheat the oven to 400 degrees F.
Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.
Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
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Ina Garten's Grown Up Mac and Cheese | Barefoot Contessa | Food Network
The BEST Mac N Cheese Ever | The Golden Balance
The BEST Mac N Cheese ????
1 lb elbow macaroni
½ cup unsalted butter
½ cup flour
6 cups whole milk
1 Lb (about 5 cups) extra sharp cheddar cheese, grated
8 oz velveeta, torn into chunks
4 oz Pecorino Romano, or Parmesan, grated
½ tsp dry mustard powder or 1 tsp dijon mustard
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
Pinch of cayenne pepper
Freshly ground black pepper
Kosher salt to taste
Finish with 8oz of sharp cheddar and bake
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Grown-Up Comfort Classics: Stovetop Mac and Cheese and Turkey Meatloaf
Hosts Bridget Lancaster and Julia Collin Davison unlock the secrets to Simple Stovetop Macaroni and Cheese. Science expert Dan Souza explains the proper way to use a whisk. In the Equipment Corner, expert Adam Ried reveals his top pick for large saucepans. Next, test cook Becky Hays makes the perfect Turkey Meatloaf with Ketchup-Brown Sugar Glaze. Finally, gadget critic Lisa McManus reviews lid holders.
Make Our Simple Stovetop Mac and Cheese:
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AMAZING Baked Mac and Cheese Recipe
If you’re the kind of person that lists “cheese” under special interests, this deliciously creamy baked macaroni and cheese with bread crumbs is right up your alley. Boasting perfectly al dente noodles, a crispy golden-brown topping, and a luscious 2-cheese mornay that just won’t quit, this Baked Mac and Cheese is the perfect addition to any cookout, holiday, or potluck table.
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MAC & CHEESE But for Adults - Easy One Pot Mac and Cheese Recipe
ADULT Mac n Cheese cause we're already wearing sweats!
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This one-pot pasta hits all the right notes if you are craving a cheesy alfredo or mac and cheese, except we elevate it by adding an extra creamy and savory bite from gorgonzola cheese. I call this my adult mac and cheese but kids will love it too. :)
½ lb shell pasta
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon all-purpose flour
2 half and half or whole milk
¼ cup gorgonzola cheese
¼ cup parmesan cheese
Baby spinach
½ cup diced tomatoes
Salt and pepper
In a large pot, add 1 teaspoon salt and let it come to a boil on medium-high heat. Add shell pasta and cook until al dente, about 12 minutes. Remove from pot and drain.
Bring the pot back to the stove and add butter. Let it melt and add garlic cloves, saute for 1 minute until fragrant. Add all-purpose flour and let it cook for another minute or two. Slowly pour in the milk and whisk to avoid any clumps while adding it. Let it come to a slight boil and add the cheeses. Stir to mix and the sauce will thicken as it cooks. Turn off the heat and add the pasta, spinach, and tomatoes. Add salt and pepper to taste. Serve as a side or as a hearty comforting dish. Enjoy!
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