From Ina Garten, Food Network. Kosher salt Vegetable oil 1 pound elbow macaroni or cavatappi 1 quart milk 8 tablespoons (1 stick) unsalted butter, divided use 1/2 cup all-purpose flour 12 ounces Gruyere or Swiss, grated (3 cups) 8 ounces extra-sharp cheddar, grated (2 cups) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground nutmeg … Continue Reading →
From America’s Test Kitchen. Salt 3/8 pound elbow macaroni (about 2 cups) 1 (12-ounce) can of 2 percent reduced-fat evaporated milk 2/3 cup of 2 percent low-fat milk 1/4 teaspoon dry mustard 1/8 teaspoon garlic powder or celery salt (optional) 1 pinch cayenne pepper 2 teaspoons cornstarch 8 ounces 50 percent light cheddar cheese, grated … Continue Reading →
From “Macaroni & Cheese: Recipes From Simple to Sublime” by Joan Schwartz (Villard, 2001). Butter for the pan 1 pound penne rigate 2 cups heavy cream 2 cups whole milk 1/2 teaspoon cayenne pepper 1/4 teaspoon ground nutmeg, freshly grated preferred 2 cups (8 ounces) grated cheddar cheese 11/2 cups (about 5 to 6 ounces) … Continue Reading →
From “Macaroni & Cheese: Recipes From Simple to Sublime” by Joan Schwartz (Villard, 2001). Butter for baking pan 1/2 pound elbow macaroni 1 medium potato, peeled and sliced 1/2-inch thick, with slices cut into 11/2-inch strips Coarse salt 2 cups (8 ounces) coarsely grated Swiss cheese 3 eggs, lightly beaten 2 cups whole milk Freshly … Continue Reading →
1 pound pasta 2 tablespoons all-purpose flour 2 tablespoons room-temperature butter 11/2 cups milk, preferably whole or 2 percent 2-3 cups (8-12 ounces) of your favorite cheese, like cheddar, Monterey jack, Fontina or a mix 1/2 teaspoon salt Optional: 1/4 teaspoon powdered mustard, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1 teaspoon Worcestershire sauce Set … Continue Reading →
This French take on macaroni and cheese has a nice, assertive flavor. Panko are Japanese crumbs that you can find in the Asian aisle of most supermarkets. 8 ounces small elbow macaroni (2 cups) 2 cups (packed) grated Gruyere, Asiago or Emmenthaler cheese (or a combination of the three), divided 1 cup heavy cream 1 … Continue Reading →
(Serves 6) PREP TIME: 30 minutes. TOTAL TIME: 35 minutes, plus cooling. Coarse salt and ground pepper 1 pound elbow macaroni 2 ounces thinly sliced prosciutto, cut into strips 1 small shallot, minced 1/4 cup red-wine vinegar 1 teaspoon Dijon mustard 1/2 cup extra-virgin olive oil 1 medium tomato, chopped 1/2 cup crumbled goat cheese … Continue Reading →
Instead of macaroni, use the “wheels” pasta to carry out the car theme. Ripe tomatoes, basil and fresh corn enhance this terrific side dish. 3/4 cup uncooked wheel-shaped pasta (about 3 1/2 ounces) 4 medium fresh tomatoes, cut into thin wedges 5 green onions, thinly sliced 1 cup thin slices halved English hothouse cucumber 1 … Continue Reading →
Cooking note: (C=0g), (P=0g) and (F=0g) indicate the carbohydrates, protein and fiber in grams for the ingredient listed. This recipe makes about 10 grams of carbohydrates, 30 grams of proteins and 5 grams of fiber each. 2 tablespoons unsalted butter, divided (C=0g) 2 tablespoons minced shallots (C=2g) 1 cup dry white wine (C=1.6g) 1 cup … Continue Reading →
Recipe from Metro Detroit Chef Michelle Bommarito. 45 MINUTES 25 minutes to make 20 minutes to bake 1 pound corkscrew (Cavatappi) pasta or small macaroni 6 tablespoons unsalted … Continue Reading →