Mac “Heart Attack” And Cheese

mac and cheese

Yield:  Approximately 6 Servings

Ingredients: 

  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 1/2 medium onion, finely diced
  • 2 cups whole milk
  • 1 1/2 teaspoons dry mustard
  • 1/8 teaspoon cayenne
  • 1 teaspoon salt, or to taste
  • 1 teaspoon fresh pepper, or to taste
  • 1/2 pound elbow macaroni
  • 3 cups freshly grated Swiss cheese (I used Jarlsberg)
  • 2/3 cup freshly grated Parmesan cheese
  • 1/2 cup freshly grated extra sharp Cheddar cheese
  • 1 cup panko bread crumbs

Directions:

  1. Preheat oven to 350°F and butter a 2 quart casserole dish.
  2. Boil a large pot of water and cook macaroni until just al dente, about 5 minutes.  Drain and return to pot.
  3. In a heavy saucepan, melt the butter over moderately low heat. Add flour and cook roux, whisking, 2 minutes. Add onions, continue to cook 2 minutes more.  Be sure to keep whisking so the roux doesn’t burn.  Add milk, whisking well to remove any lumps.  Add mustard, cayenne, and salt and pepper to taste. Simmer sauce, whisking occasionally, until very thick, about 3 minutes.
  4. Add the Swiss, Cheddar, and half of the Parmesan to the sauce, one handful at a time.  Whisk until the cheese is fully melted into the sauce before adding the next handful.
  5. Pour cheese sauce over cooked macaroni and stir to coat.
  6.  In a small bowl stir together bread crumbs and remaining 1/3 cup Parmesan and sprinkle evenly over macaroni.   For extra beautiful browning, dot the top of the crumb coating with little pea-size bits of butter.  (If you want to save a few calories, you can leave it out, but the topping will be drier.)
  7. Bake macaroni in middle of oven 25 to 30 minutes, or until golden and bubbling.

*Originally posted by The Kitchen Wench over at http://www.kitchenwench.com/category/cooking/

Potato Bacon Casserole

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Ingredients for 6 servings:

  • 4 cups frozen shredded hash brown potatoes
  • 1/2 cup finely chopped onion
  • 8 ounces bacon or turkey bacon, cooked and crumbled
  • 1 cup (4 oz.) shredded cheddar cheese
  • 1 can (12 fl. oz.) * NESTLÉ® CARNATION® Evaporated Milk
  • 1 large egg, lightly beaten or 1/4 cup egg substitute
  • 1 1/2 teaspoons seasoned salt

Directions:

  1. PREHEAT oven to 350° F. Grease 8-inch-square baking dish.
  2. LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.
  3. BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.

*Originally posted by Nick over at http://nestleusa.wordpress.com/2011/09/22/bachelor-in-the-kitchen-breakfast-tailgating-with-potato-bacon-casserole/