Ina Garten's Mac and Cheese | Barefoot Contessa | Food Network
Ina's mac and cheese is a childhood favorite with a grown-up twist!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Mac and Cheese
RECIPE COURTESY OF INA GARTEN
Level: Easy
Yield: 6 to 8 servings
Ingredients
Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
Preheat the oven to 375 degrees F.
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 6 tablespoons of butter in a large (4-quart) 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 two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
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Ina Garten's Mac and Cheese | Barefoot Contessa | Food Network
Recipe Redo (Episode 2) Squash Macaroni & Cheese
It's #DemoDay! This week's FIXER UPPER is Macaroni & Cheese. We may not be Chip & Joanna Gaines & we may not be rebuilding + flipping houses, but you can call us Zeke & Jo instead as we DEMOnstrate how to rebuild one of our favorite foods & flip the recipe to add in hidden veggies for more nutrition.
RECIPE: (Yields 4 servings)
Ingredients
•1 1/2 cups pasta noodles, dry
•1 tablespoon butter
•1 tablespoon all-purpose flour
•1/2 cup milk
•1/2 cup puréed summer squash
•1 tablespoon cream cheese, low fat
•1 teaspoon salt
•1/2 cup shredded cheddar cheese, for topping
Directions
1. Cook pasta noodles according to package directions; drain.
2. In a large skillet, melt butter. Add in flour & mix until thick & bubbly.
3. Add milk and stir until mixture begins to bubble again.
4. Purée defrosted summer squash in blender. (had previously been chopped, boiled & frozen to be used at a later date)
5. Add summer squash & cream cheese and stir until fully smooth and mixed in.
6. Add salt.
7. Add the cooked pasta noodles to the thickened cheese sauce.
8. Top with shredded cheddar cheese.
*Recipe from SuperHealthyKids:
Meatloaf and Becki's Mac & Cheese | Cook My Way Through Magnolia Table Vol. 1 | Joanna Gaines Recipe
Hello Friends! I have decided to cook my way through Joanna Gaines's Magnolia Table Volumes 1 and 2 cookbooks. Join me as I delve into all of Joanna's recipes.
Today's recipe (From Magnolia Table, Volume 1):
- Meatloaf
- Becki's Mac and Cheese
Cook My Way Through Magnolia Table Playlist:
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Baked Macaroni & Cheese Recipe
LOOK NO FURTHER! LADIES AND GENTLEMEN BEHOLD THE MAC AND CHEESE RECIPE THAT WILL MAKE PEOPLE STALK YO ASS! LOL LITERALLY!!
[1] box of elbow macaroni (16oz)
Sharp Cheddar Cheese
1 brick of Velveeta Cheese (16oz is in the video)
[2] Cans of Evaporated Milk (Not to be confused with condensed milk)
Grounded Annatto (Do Not Use SAZON as a substitute)
Monterey Jack Cheese (For the top)
Foil pan
Butter
Salt
Boil Macaroni
(DO NOT ADD OIL OR BUTTER TO THE WATER)
Preheat oven to 375
*Cheese Sauce*
In a sauce pan melt 2 tablespoons of butter
Then add 2 tablespoons of flour and whisk it.
-This is called a roux. (This is a thickening agent)
Whisk for 2 minutes or until you get a doughy crumb consistency.
Whisk in 1/3 cup of your milk until you get a smooth paste.
Then add the rest of your milk.
Whisk the milk on high heat until it gets warm.
Add Grounded Annatto until you get your desired color.
Add 2 tsp of salt.
Whisk.
Lower Heat.
[Cut the Velveeta block in half.
You'll be using 1 and 1/2 blocks of this.
and Half of your sharp cheese.]
Whisk in all your cheeses.
Turn up to medium high heat and WHISK until the sauce thickens.
When you get your desired thickness pour cheese sauce over Macaroni.
Top with the remainder of Sharp Cheddar Cheese and a 1/3 Block of
Monterey jack.
Bake covered with foil for 10 mins
Take off the foil and bake for another 20 - 30 mins or until the top becomes golden brown.
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Email ????
marshbrowne@icloud.com
THE BEST MAC AND CHEESE IN THE WORLD #recipe
This is the BEST Mac and Cheese recipe and it also happens to be 100% vegan! ???? Get the full recipe on my One Great Vegan Blog or just Google search “Gabrielle Reyes Mac and Cheese Stuffed Shells”. Dig in and enjoy my loves! ???? @onegreatvegan
????FULL RECIPE:
#macandcheese #cheese #vegan #recipe #veganfood #plantbased #easyrecipes #veganrecipes #cheesy #veganchef #cookingshow
Baked Mac N’ Cheese! The best cheese sauce recipe.
Use equal parts American cheese and cheddar cheese, chop it up and coat it with cornstarch. Bring water and butter to a boil, turn off the heat, then dump the cheese cornstarch mixture in and stir until smooth. Mix in goat cheese, salt, pepper, sugar, the cooked pasta, then at the end fresh mozzarella balls. Coat a baking dish with provolone cheese, put in your mac & cheese, top with tomato sauce and bake at 500°.