Does anybody have a recipe for homemade macaroni and cheese with spirals?!
I never could make it right in the oven!.!.!.!.please help!Www@FoodAQ@Com
Answers:
2!.5 cups of ROTINI macaroni
1/4 c unsalted butter
1/4 c flour
2 + 1/4 c warmed milk
1/2 tsp pepper
2 eggs
2 cups grated extra sharp cheddar
Heat oven to 400 degrees
cook macaroni as usual
heat butter in saucepan over med/low heat!.!.!. stir in flour and cook 1 minute!.
Whisk in milk slowly until thickened!. (This takes awhile so BE PATIENT!)
Add salt and pepper!.
Beat eggs and add small amount of sauce to egg mixture, then add that to the larger sauce mixture!.
Layer the noodles in a buttered baking dish with the shredded cheese, alternating cheese and noodles!.
Once to the top pour your creamy sauce over the entire thing!.
Bake 25 minutes!.
YUM-O,
Exactly like Morrison's or Piccadilly but with Rotini!. Can be doubled or tripled!. Enjoy!. Www@FoodAQ@Com
1/4 c unsalted butter
1/4 c flour
2 + 1/4 c warmed milk
1/2 tsp pepper
2 eggs
2 cups grated extra sharp cheddar
Heat oven to 400 degrees
cook macaroni as usual
heat butter in saucepan over med/low heat!.!.!. stir in flour and cook 1 minute!.
Whisk in milk slowly until thickened!. (This takes awhile so BE PATIENT!)
Add salt and pepper!.
Beat eggs and add small amount of sauce to egg mixture, then add that to the larger sauce mixture!.
Layer the noodles in a buttered baking dish with the shredded cheese, alternating cheese and noodles!.
Once to the top pour your creamy sauce over the entire thing!.
Bake 25 minutes!.
YUM-O,
Exactly like Morrison's or Piccadilly but with Rotini!. Can be doubled or tripled!. Enjoy!. Www@FoodAQ@Com
Recipe:
2 cups cooked spiral pasta, drained
2 cups shredded Cheddar cheese, divided
1 large egg, beaten
1/3 cup sour cream
2 tablespoons unsalted butter, softened
2/3 cup milk
Kosher salt and fresh ground pepper to taste
Preheat oven to 350-degrees!. Cook the spiral pasta according to package directions and drain!. Place in a large bowl and while still hot stir in 1 cup of the Cheddar cheese!. In a separate bowl, stir together the egg, sour cream, butter, milk, and seasoning and spoon into the pasta mixture!. Stir to mix and spoon into a 9 x 9 x 2-inch baking dish coated with a spray of canola oil!. Sprinkle remaining cheese over!. Bake for 30-35 minutes!.
Yield: 4 to 6 servings!.
Www@FoodAQ@Com
2 cups cooked spiral pasta, drained
2 cups shredded Cheddar cheese, divided
1 large egg, beaten
1/3 cup sour cream
2 tablespoons unsalted butter, softened
2/3 cup milk
Kosher salt and fresh ground pepper to taste
Preheat oven to 350-degrees!. Cook the spiral pasta according to package directions and drain!. Place in a large bowl and while still hot stir in 1 cup of the Cheddar cheese!. In a separate bowl, stir together the egg, sour cream, butter, milk, and seasoning and spoon into the pasta mixture!. Stir to mix and spoon into a 9 x 9 x 2-inch baking dish coated with a spray of canola oil!. Sprinkle remaining cheese over!. Bake for 30-35 minutes!.
Yield: 4 to 6 servings!.
Www@FoodAQ@Com
BEST EVER MAC & CHEESE
1 head of garlic, roasted (or 3 Tbsp!. jarred roasted minced garlic)
1 teaspoon olive oil
1 pound Cavatappi pasta
? pound sliced Applewood smoked bacon
1 ? cups fresh white bread crumbs (5 slices, crusts removed)
? cup grated Parmigiano Reggiano cheese
8 tablespoons butter
? cup minced shallots
? cup flour
1 quart whole milk
6 ounces Gruyere cheese, grated
8 ounces extra-sharp Cheddar cheese, grated
? teaspoon pepper
1 teaspoon salt
? teaspoon freshly grated nutmeg
1!. Preheat oven to 350°!.
2!. To roast garlic: Slice ? inch off the top of the entire head of garlic!. Drizzle with olive oil and sprinkle with salt and pepper!. Wrap garlic head tightly in a square of heavy foil and roast until tender — about 45 minutes!. Remove garlic pulp by squeezing garlic head!. Smash cloves with a fork to form a paste!.
3!. Cook pasta according to package directions!.
4!. Cook bacon completely!. Drain on paper towels!. Reserve 1 tablespoon of bacon fat!. Crumble bacon when cool!.
5!. To make topping: Combine breadcrumbs, crumbled bacon, Parmigiano Reggiano cheese, and 2 tablespoons of melted butter!. Set aside!.
6!. Preheat oven to 375°!.
7!. Sauté shallots over low heat in reserved bacon fat for one minute!. Add remaining 6 tablespoons of butter and continue to sauté shallots in butter and bacon fat until translucent!.
8!. Add flour and continue to cook for 1-2 minutes!. Increase heat to medium!. Stirring constantly with a whisk, add milk and roasted garlic paste!.
9!. Cook until sauce is thickened (coats the back of a spoon)!. Remove sauce from heat then add salt, pepper, nutmeg, Gruyere and Cheddar cheeses!. Taste and adjust salt and pepper if necessary!.
10!. Stir in cooked pasta!. Pour into baking dish!. Sprinkle topping to cover entire top!. Cover with foil and bake 15 minutes!. Remove foil and continue baking until sauce is bubbly and topping is browned!. Enjoy!
--Laura Macek, Emeril’s Good Morning American Mac & Cheese Competition WINNER
Www@FoodAQ@Com
1 head of garlic, roasted (or 3 Tbsp!. jarred roasted minced garlic)
1 teaspoon olive oil
1 pound Cavatappi pasta
? pound sliced Applewood smoked bacon
1 ? cups fresh white bread crumbs (5 slices, crusts removed)
? cup grated Parmigiano Reggiano cheese
8 tablespoons butter
? cup minced shallots
? cup flour
1 quart whole milk
6 ounces Gruyere cheese, grated
8 ounces extra-sharp Cheddar cheese, grated
? teaspoon pepper
1 teaspoon salt
? teaspoon freshly grated nutmeg
1!. Preheat oven to 350°!.
2!. To roast garlic: Slice ? inch off the top of the entire head of garlic!. Drizzle with olive oil and sprinkle with salt and pepper!. Wrap garlic head tightly in a square of heavy foil and roast until tender — about 45 minutes!. Remove garlic pulp by squeezing garlic head!. Smash cloves with a fork to form a paste!.
3!. Cook pasta according to package directions!.
4!. Cook bacon completely!. Drain on paper towels!. Reserve 1 tablespoon of bacon fat!. Crumble bacon when cool!.
5!. To make topping: Combine breadcrumbs, crumbled bacon, Parmigiano Reggiano cheese, and 2 tablespoons of melted butter!. Set aside!.
6!. Preheat oven to 375°!.
7!. Sauté shallots over low heat in reserved bacon fat for one minute!. Add remaining 6 tablespoons of butter and continue to sauté shallots in butter and bacon fat until translucent!.
8!. Add flour and continue to cook for 1-2 minutes!. Increase heat to medium!. Stirring constantly with a whisk, add milk and roasted garlic paste!.
9!. Cook until sauce is thickened (coats the back of a spoon)!. Remove sauce from heat then add salt, pepper, nutmeg, Gruyere and Cheddar cheeses!. Taste and adjust salt and pepper if necessary!.
10!. Stir in cooked pasta!. Pour into baking dish!. Sprinkle topping to cover entire top!. Cover with foil and bake 15 minutes!. Remove foil and continue baking until sauce is bubbly and topping is browned!. Enjoy!
--Laura Macek, Emeril’s Good Morning American Mac & Cheese Competition WINNER
Www@FoodAQ@Com
Boil the pasta to al dente!.
3 cups heavy cream, heat in a sauce pan!.
Melt 1/2 of one package of Velveeta into the heavy cream, whisking!.
Add in 1 tsp!. garlic powder, 1 tsp!. dijon mustard, salt and pepper!.
Melt in 1 package of cream cheese!.
Let simmer for about 10 mins on medium/low heat!.
Add more chunks of velveeta if needed!.
Pour over the noodles, stir, and bake in the oven for about 30 mins at 350!.
It will be soupy, but don't worry!. That is what you want!.
When it comes out of the oven, let stand 5-7 mins before serving!. Stir and serve!.Www@FoodAQ@Com
3 cups heavy cream, heat in a sauce pan!.
Melt 1/2 of one package of Velveeta into the heavy cream, whisking!.
Add in 1 tsp!. garlic powder, 1 tsp!. dijon mustard, salt and pepper!.
Melt in 1 package of cream cheese!.
Let simmer for about 10 mins on medium/low heat!.
Add more chunks of velveeta if needed!.
Pour over the noodles, stir, and bake in the oven for about 30 mins at 350!.
It will be soupy, but don't worry!. That is what you want!.
When it comes out of the oven, let stand 5-7 mins before serving!. Stir and serve!.Www@FoodAQ@Com