Best 7 Austin Mac N Cheese Rachael Ray Recipes

MACARONI AND CHEDDAR CHEESE

Steps:

• Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded Cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a flameproof baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the Cheddar cheese on top.

REUBEN MAC N CHEESE

Steps:

• Bring a large pot of water to a boil for the pasta. Salt water and cook pasta to al dente.
• While pasta cooks, toast rye bread in toaster then butter hot bread. Coarsely chop bread and place in food processor. Add parsley and paprika to bread and process into bread crumbs, reserve.
• Heat a sauce pot over medium heat. Add butter to pot and melt, whisk in flour 1 minute then milk. Season the sauce with salt and pepper, thicken sauce 5 to 6 minutes then stir in mustard. Melt 2/3 of the combined cheeses into the sauce.
• Preheat broiler.
• Drain pasta and return to hot pot. Toss hot pasta with chopped meat and sauerkraut to combine, stir in cheese sauce and coat. Transfer mac n cheese to casserole and top with bread crumbs and remaining cheese. Brown under broiler 3 to 4 minutes, serve.

ITALIAN MAC-N-CHEESE

Steps:

• Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.
• In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden.
• Preheat broiler to high.
• To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.
• Combine cheese sauce with sausage and pasta, transfer to flameproof baking dish, casserole or flameproof serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.

MAC AND CHEESE LORRAINE

Steps:

• Heat water for pasta, salt water and cook pasta to al dente.
• While pasta water comes to boil, heat extra-virgin olive oil, 1 turn of the pan, in a deep skillet over medium-high heat. When oil is hot, add bacon and crisp, 5 to 6 minutes. Remove with a slotted spoon and drain on paper towels. Add onions and cook 10 minutes until soft and beginning to caramelize. Add wine and cook out, 1 minute.
• While onions cook, heat a sauce pot over medium heat. Add butter, melt and whisk in flour. Cook 1 minute then whisk in stock and milk and bring to a bubble. Thicken a few minutes then season with salt and pepper. Melt in cheese stirring it in a figure-8 motion with a wooden spoon. Add nutmeg and mustard and adjust salt and pepper.
• Drain pasta, toss with onions and stir in cheese sauce to coat. Top with crispy bacon and serve.

AUSTIN MAC N CHEESE (RACHAEL RAY)

Steps:

• Husk and rinse tomatillos, cut in half. Put in food processor and pulse until chopped.
• Peel onion, halve and add to food processor, chop.
• Clean and seed jalapenos and add to food processor, chop.
• Add this mixture to a medium saucepan, add cumin and garlic.
• Season with salt. Simmer mixture over low heat for 10 minutes.
• Add the juice of one lime.
• Add finely chopped cilantro.
• Cook macaroni to al dente. Drain, return to hot pot.
• In another saucepan, melt butter.
• Over medium heat, whisk in flour for one minute.
• Whisk in milk and broth. Season with salt and pepper.
• Bring to a simmer and cook until thickened.
• Add swiss and monterrey jack cheeses. Stir until melted.
• Preheat the broiler.
• Add the cheese sauce to the pasta and toss to coat.
• In a 9 x 13 baking dish, add half the pasta.
• Add the green tomatillo mixture.
• Top with the other half of pasta.
• Sprinkle with crushed tostada chips and pepperjack cheese.
• Broil until browned --keep a very close eye on this.
• Serve with sour cream if desired.
• Garnish with chopped red pepper or green onions.

AUSTIN MAC 'N' CHEESE SUIZA

Steps:

• Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, then return to the pot.
• While the pasta is working, using a food processor, pulse the tomatillos until chopped. In a medium saucepan, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the onion, garlic and jalapenos and cook for 5 minutes. Stir in the tomatillos, honey and cumin; season with salt. Simmer over low heat for 10 minutes. Stir in the cilantro and lime juice.
• In a medium saucepan, melt the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the milk and vegetable broth; season with salt and pepper. Bring to a simmer and cook, stirring, until thickened, about 5 minutes. Stir in the Swiss and monterey jack cheeses.
• Preheat a broiler. Add the cheese sauce to the pasta and toss. Spread half of the pasta in a 9-by-13-inch baking dish and top with half of the tomatillo sauce; repeat the layers. Sprinkle the chips and pepper jack cheese on top. Broil until browned, 3 to 5 minutes. Serve with the creme fraiche, if using.

BLT CREAMY MAC 'N' CHEESE (RACHAEL RAY)

Steps:

• Preheat the oven to 500°. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water.
• While the pasta is working, in a large skillet, heat a drizzle of EVOO over medium-high heat. Add the bacon and cook until crisp at the edges, 3 to 5 minutes. Add the leeks and cook until softened, 3 minutes. Add the garlic and crushed red pepper and cook, stirring, for 1 minute. Stir in the tomato paste for 1 minute. Stir in the cream cheese until melted. Stir in half of the shredded cheese, then the reserved pasta cooking water.
• Add the pasta to the sauce and toss. Pile into a casserole and top with the tomatoes and remaining shredded cheese. Bake until browned on top, 7 to 8 minutes.
• In a large bowl, toss the arugula and basil with the lemon juice and a drizzle of EVOO. Serve on top of the pasta.