Macaroni Recipe With Cheese

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Macaroni and cheese

Image credit: Brett Stevens – taste.com.au

Ingredients

  • 250g macaroni
  • 310ml (1 1/4 cups) milk
  • 310ml (1 1/4 cups) pouring cream
  • 50g butter, chopped
  • 50g (1/3 cup) plain flour
  • 80g (2/3 cup) grated gruyere
  • 2 spring onions, lightly sliced
  • 2 eggs, lightly beaten
  • 100g mozzarella, grated
  • 2 tablespoons finely chopped flat-leaf parsley
  • 2 tablespoons panko (Japanese) breadcrumbs (see note)
  • Green salad (optional), to serve

Method

  • Step 1
    Cook macaroni in a saucepan of boiling, salted water for 8 minutes or until al dente, then drain.
  • Step 2
    Preheat oven to 180C fan-forced. Meanwhile, to make bechamel sauce, place milk and cream in a small saucepan and bring to a gentle simmer over medium heat. Melt butter in a heavy-based saucepan over low heat, then add flour and cook, stirring, for 2 minutes or until dry and grainy. Whisking continuously, ladle milk mixture into flour mixture until sauce is smooth and thick (this will take 12 minutes).
  • Step 3
    Remove pan from heat, then stir in cooked pasta, gruyere, spring onions, eggs and half the mozzarella. Season with salt and pepper.
  • Step 4
    Spoon mixture into ovenproof dish. Combine parsley, breadcrumbs and remaining mozzarella, then scatter over the top. Bake for 30 minutes or until top is golden. Stand for 15 minutes. Serve with green salad, if using.

Macaroni cheese

Image credit: Steve Brown – taste.com.au

Ingredients

  • 150g macaroni
  • 100ml pure (thin) cream
  • 2 tablespoons grated cheddar
  • 2 tablespoons grated parmesan
  • 1 tablespoon dry breadcrumbs

Method

  • Step 1
    Cook pasta in a pan of boiling salted water according to packet instructions. Drain.
  • Step 2
    Return pasta to pan with cream, cheddar, most of the parmesan, salt and pepper. Stir to coat.
  • Step 3
    Heat grill to medium-high. Tip pasta into four warm, lightly buttered 1-cup ramekins and scatter with crumbs and remaining parmesan. Brown under grill for 1-2 minutes.

Creamy salmon macaroni cheese

Image credit: Rob Palmer – taste.com.au

Ingredients

  • 500g dried macaroni pasta
  • 2 tablespoons olive oil
  • 1 large leek, ends trimmed, washed, thinly sliced
  • 80g butter
  • 50g (1/3 cup) plain flour
  • 1L (4 cups) reduced-fat milk
  • 65g (3/4 cup) coarsely grated cheddar
  • 2 teaspoons finely grated lemon rind
  • 1 teaspoon Dijon mustard
  • 1/4 cup chopped fresh dill
  • 1 x 415g can pink salmon, drained, flaked into large pieces
  • 70g (1 cup) fresh breadcrumbs (made from day-old bread)
  • 2 tablespoons chopped fresh curly parsley
  • Mixed salad leaves, to serve

Method

  • Step 1
    Preheat oven to 180°C. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
  • Step 2
    Meanwhile, heat half the oil in a large saucepan over medium-high heat. Add the leek and cook, stirring, for 4-5 minutes or until soft. Transfer to a heatproof bowl.
  • Step 3
    Melt the butter in the pan over medium heat until foaming. Add the flour and cook, stirring, for 30 seconds or until the mixture bubbles. Remove from heat. Gradually add the milk, stirring constantly, until smooth. Place over medium heat and cook, stirring constantly, for 5 minutes or until the mixture boils and thickens. Remove from heat.
  • Step 4
    Add the cheddar, lemon rind and mustard to the milk mixture and stir until the cheddar melts. Season with salt and pepper. Add the cheddar mixture, leek and dill to the pasta and stir until well combined. Gently stir in the salmon.
  • Step 5
    Spoon the pasta mixture into a 2.5L (10-cup) capacity ovenproof dish. Combine the breadcrumbs, parsley and remaining oil in a small bowl. Sprinkle over the pasta mixture. Bake for 35-40 minutes or until the top is golden. Serve with mixed salad leaves.

Mac 'n' cheese zucchini slice

Image Source: taste.com.au

Ingredients

  • 1 cup dried macaroni pasta
  • 1 tablespoon extra virgin olive oil
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 3 teaspoons fresh thyme leaves
  • 125g middle bacon rashers, trimmed, chopped
  • 2 zucchini, coarsely grated
  • 200g orange sweet potato, unpeeled, coarsely grated
  • 1/3 cup self-raising flour
  • 4 eggs, lightly beaten
  • 1/2 cup grated light tasty cheese

Method

  • Step 1
    Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm (base) square cake pan. Line base and sides with baking paper, extending paper 2cm above edges on all sides.
  • Step 2
    Cook pasta following packet directions, until tender. Drain. Refresh under cold water. Drain well.
  • Step 3
    Meanwhile, heat oil in a medium frying pan over medium-high heat. Add onion, garlic, thyme and bacon. Cook, stirring, for 5 minutes or until onion softens. Add zucchini and sweet potato. Cook, stirring, for 5 minutes or until sweet potato softens. Transfer to a large bowl.
  • Step 4
    Add pasta, flour, eggs and half the cheese to vegetable mixture. Season with salt and pepper. Stir to combine. Pour mixture into prepared pan. Sprinkle with remaining cheese. Bake for 30 to 35 minutes or until golden and firm. Cool in pan. Serve.

Mac 'n' cheese cottage pie

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 1 cup macaroni
  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, diced
  • 500g beef mince
  • 2 tablespoons gravy powder
  • 400g can diced tomatoes
  • 1 tablespoon Worcestershire sauce
  • 20g butter
  • 1 tablespoon plain flour
  • 1 cup milk
  • 1 cup grated pizza cheese
  • 3/4 cup frozen peas, corn and capsicum

Method

  • Step 1
    Preheat oven to 200C/180C fan-forced. Cook macaroni in a large saucepan of boiling salted water, following packet directions. Drain. Return to pan.
  • Step 2
    Meanwhile, heat oil in a 4.5cm-deep, 20cm (base) 24cm (top) ovenproof frying pan over medium-high heat. Add onion and carrot. Cook, stirring, for 5 minutes or until onion softens. Add mince. Cook, breaking up any lumps with a wooden spoon, for 6 minutes or until browned.
  • Step 3
    Stir in gravy powder. Add tomato and Worcestershire. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 10 minutes or until sauce thickens. Remove from heat.
  • Step 4
    Meanwhile, melt butter in a small saucepan over medium heat. Add flour. Cook, stirring, for 1 minute. Gradually stir in milk until smooth. Cook, stirring, for 3 to 4 minutes or until sauce boils and thickens. Stir in half the cheese. Season with salt and pepper. Add cheese sauce to macaroni. Stir to combine.
  • Step 5
    Stir frozen vegetables into mince mixture. Top with macaroni mixture. Sprinkle with remaining cheese. Bake for 15 to 20 minutes or until golden. Serve.

Baked macaroni

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, chopped
  • 500g premium beef mince
  • 2 tablespoons parsley, chopped
  • 500g pasta sauce
  • 1 tablespoon tomato paste
  • 350ml water
  • 1 carrot, finely chopped
  • 1 zucchini, finely chopped
  • 5 eggs, beaten
  • 1 cup cheese, grated
  • 375g macaroni

Method

  • Step 1
    Heat oil in a large saucepan. Add onion and garlic and fry for 4 mins. Add the mince and stir until cooked. Then add the pasta sauce, tomato paste, parsley, carrot, zucchini and water. Stir and bring to boil then reduce heat and simmer for 20 mins.
  • Step 2
    Preheat oven to 180C. Grease a large casserole dish.
  • Step 3
    Meanwhile cook the pasta according to packet instruction. Drain and tip into prepared dish. Take mince sauce and put on top of pasta. Stir through.
  • Step 4
    Pour beaten eggs evenly over the top and then sprinkle with the cheese. Stir again.
  • Step 5
    Bake in the oven for 40 mins or until golden brown on top.

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