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Zesty Kale 2 Ways Fontina Mac and Cheese

Zesty Kale 2 Ways Fontina Mac and Cheese


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Preheat the oven to 375 degrees. Coat the inside of an 8-inch square (1½-quart) baking dish or pan (or six 8-ounce ramekins) with olive oil. Set aside.

Fill a 4- to 5-quart pot about 3/4 full with water and add 1 tablespoon of the salt. Bring to a boil and add the pasta. Cook, stirring once or twice, until tender but firm, about 8 minutes, and drain. Reserve the pot.

To prepare the kale, remove the stems. Cut 4 whole leaves into quarters and coarsely chop the rest. In a large skillet, heat 2 tablespoons of the oil over medium heat. Add the onion and cook for 5 minutes, or until soft. Add the chopped kale and garlic and cover and cook, stirring occasionally, until the kale is tender, 5-7 minutes. Stir in the red pepper flakes and ½ teaspoon of the salt and set aside.

Place the quartered kale leaves in a small bowl. Toss with 1 tablespoon of the olive oil, 1/2 the pecorino, and salt and black pepper to taste. Set aside.

Using the same pot you used to cook the pasta, heat the remaining 2 tablespoons oil over medium heat. Slowly whisk in the flour and stir constantly until a paste forms, 30-45 seconds. Continue stirring for 1-2 minutes, until the mixture starts to darken slightly and smell a bit nutty. Slowly whisk in the milk, cream, and the remaining ¾ teaspoon salt and cook until the mixture starts to thicken and is just beginning to bubble around the edges, 5-7 minutes. It should be thick enough to coat the back of a wooden spoon. Add 3 cups of the fontina, the remaining pecorino, the cayenne, and nutmeg and stir until the sauce is smooth but not too runny. It should be similar in texture to cake batter. If it’s soupy, continue cooking until it thickens.

Add the pasta and chopped kale mixture, and stir to combine. Pour into the prepared baking dish. Sprinkle the remaining fontina on top. Distribute the quartered kale leaves over the top. Place the dish on a rimmed baking sheet and bake until bubbling and golden brown, about 30 minutes. Let cool for 15 minutes before serving.


⅓ cup butter, melted, divided

1 ½ cups grated old cheddar cheese

1 ½ cups grated fontina cheese

2 ½ oz lobster tails, cooked, shelled and chopped

¼ cup finely grated parmesan cheese

1 Tbsp finely chopped parsley

Stella Artois-Infused Mac and Cheese with Spicy Rose and Bacon

250 g thick cut bacon, chopped

2 cloves garlic cloves, minced

2 cups grated old cheddar cheese

1 cup grated mozzarella cheese

2 cups chopped roma tomatoes

1 Tbsp finely chopped chives


Find Tons of Other Dreamy, Cheesy Meals in Ree's Bestselling Cookbooks 🧀

And stir together until it&rsquos all melted. Go ahead and turn off the heat.

Now it&rsquos time for seasoning! Add about 1/2 teaspoon salt, 1/2 teaspoon seasoned salt (I used Lawry&rsquos.) If you&rsquore sensitive to salt, start really low and work your way up&hellipand remember that the cheese imparts quite a bit of salt to the mix.

BUT&mdashand this is important&mdashbe careful not the UNDERSALT the mac & cheese. It really needs ample salt to put the flavor over the top.

*I also use paprika, cayenne pepper, even ground thyme every now and then. Play with different ground spices and see what you like best.

And finally, add plenty of black pepper, of the Black Dust variety. Honestly, I love freshly ground pepper&hellipbut not in homemade Mac & Cheese. For me, it has to be the powdery stuff.

Now THAT&rsquos what I&rsquom talkin&rsquo about.

And guess what? You can just steam some fresh broccoli and spoon some of this over the top. Kids from all over the land will show up at your doorstep.

Did you know a single serving of broccoli is positively loaded with Vitamin C?

Now just dump in the drained, not-fully-cooked macaroni!

And stir the mixture together.

I use a little less than the full amount of cooked macaroni, because I love it extra creamy and coated. Just add it according to how you like it.

Now, you can either dish it up as it is right now, which makes for an ultra-creamy love fest&hellip

OR you can pour the macaroni into a buttered baking dish. This is a 2-quart dish, but a 9 x 13 pan would work just fine.

Next, top the dish with the rest of the grated cheese.

Now bake it for about 20 to 25 minutes, until the cheese is melted, bubbly, and golden.

The secret to good, baked mac & cheese is this crispy top, which hides a creamy, soft bottom.


Recipe Summary

  • Nonstick cooking spray
  • 12 very thin slices prosciutto
  • 3 tablespoons butter
  • ⅓ cup panko bread crumbs
  • 8 ounces dried elbow macaroni (2 cups)
  • 3 cups chopped fresh kale
  • 2 tablespoons all-purpose flour
  • 1 ¼ cups milk
  • 1 ½ cups shredded fontina cheese (6 ounces)
  • ½ cup crumbled Gorgonzola cheese or shredded Parmesan cheese (2 ounces)
  • 1 ½ teaspoons Dijon-style mustard
  • ¼ teaspoon salt

Preheat oven to 375°F. Coat twelve 2 1/2-inch muffin cups with cooking spray. Lightly press prosciutto slices onto the bottoms and up the sides of the prepared muffin cups, allowing edges to extend over rims of cups. Bake for 5 minutes.

Meanwhile, in a small skillet heat 1 tablespoon of the butter over medium heat until melted. Add panko cook and stir until crumbs are golden. Remove from heat set aside.

Cook macaroni according to package directions, adding kale for the last 2 minutes of cooking drain.

In a medium saucepan heat the remaining 2 tablespoons butter over medium heat until melted. Stir in flour until smooth. Gradually stir in milk. Cook and stir over medium heat for 6 to 7 minutes or until mixture is thickened. Remove from heat. Stir in fontina cheese, Gorgonzola cheese, mustard, and salt. Stir in cooked macaroni mixture.

Spoon about 1/3 cup of the macaroni mixture into each prosciutto-lined muffin cup. Sprinkle with panko. Bake about 15 minutes more or until heated through. Let stand in muffin cups for 15 minutes before serving. Remove mac and cheese cups from muffin cups serve warm.


5-INGREDIENT CHEESY SQUASH QUINOA

Packed with protein and loaded with essential amino acids and fiber, quinoa is a wholesome alternative to pasta. With just five ingredients in this recipe, you can create a bowl brimming with nutrients and flavor for less than 250 calories a serving.

WHAT YOU NEED
1½ cups quinoa
2 cups water
1 cup vegetable stock
1 acorn squash
2 cups reduced-fat colby jack cheese, shredded

WHAT TO DO
In a medium pot with a lid bring water and vegetable stock to a boil and add the quinoa. Stir once or twice, then reduce heat to low and cover with lid.

Meanwhile, in a microwave safe Tupperware container add the whole acorn squash. Cook for 12 minutes (or until a fork pokes in easily). Remove from microwave and allow to cool for 5 minutes, then cut in half and scoop out seeds and innards, then scoop out the cooked squash and put it in a bowl and mash until smooth in consistency.
When quinoa is done cooking (20 minutes) fluff with a spoon, then add the squash and cheese, stir to combine and put in a bowl and serve!

NUTRITION PER SERVING: 231 calories, 8 g fat (3.7 g saturated), 232 mg sodium, 27.5 g carbs, 3.2 g fiber, 0 g sugar, 13.1 g protein (calculated with organic low-sodium veggie stock and reduced-fat colby jack cheese).


Fontina and White Cheddar Skillet Brussels Bacon Mac.

I figured it was time to eat some bacon. I mean it’s been a whole week.

And what better way to eat it than with lots of cheese and Brussels sprouts?

I know. The Brussels thing is still weird but I am hooked. We will get over it eventually.

But wait, before we get to all that, today is my dad’s birthday! It’s a big birthday too. This has been THEE year of the big birthdays. Just not mine. It’s always been fun to have our birthdays so close together, and that just means one big weekend of celebration coming on up.

p.s. he probably wouldn’t touch this trashed up mac and cheese with a ten foot pool, but I will continue to try.

It’s actually kind of hilariously appropriate that I’m sharing this skillet o’ love today given that last night I ate some of the best Brussels sprouts of my life. They were fried, no less. Shocking? Nah.

I’m so gonna attempt a redo. In the meantime… we have this.

It’s a little bit of a cop out recipe, given that it’s essentially a copy of my autumn mac and cheese from three years ago. THREE years ago? What the heck. Where is this time going. I don’t understand. I swear I just made that yesterday.

I’m just going to stare at myself in the mirror today and shout STOP GROWING! and hope that it helps.

This version is also made in my trusty cast iron skillet, mostly because I adore this skillet mac and four cheese recipe so incredibly much. And it’s easy. And it’s different. And it’s cute!

Things just taste better when they come out a of skillet. That’s my story and I’m sticking to it.

Oh, um, also? Making this in a giant skillet gives more surface area for crunchy topping. You know crunchy topping. The topping that I single-handedly and selfishly consume before most people even get their first serving of pasta? Yeah. That crunchy topping.


Recipe Summary

  • 3 tablespoons unsalted butter
  • 1/2 cup minced yellow onion
  • 1/3 cup all-purpose flour
  • 4 cups whole milk, room temperature
  • Coarse salt and ground pepper
  • 2 bunches curly- or flat-leaf spinach (about 1 3/4 pounds total), trimmed, washed, and cut crosswise into 1/2-inch-thick strips
  • 5 ounces Gruyere cheese, grated (2 cups)
  • 3/4 pound elbow macaroni, cooked according to package instructions

In a large saucepan, melt butter over medium. Add onion and cook until translucent, 6 minutes. Whisk in flour and cook, stirring frequently, until mixture is pale golden and has a slightly nutty aroma, about 2 minutes. Whisking constantly, add 2 cups milk. Add remaining 2 cups milk, raise heat to medium-high, and whisk until smooth season with salt and pepper. Cook, whisking constantly, until sauce comes to a boil, 8 to 10 minutes. Reduce heat to low and simmer gently, stirring occasionally, until sauce thickens, 13 to 15 minutes.

Add spinach and cook, stirring constantly, until wilted, about 3 minutes. Add cheese and stir until melted, about 2 minutes. Add cooked macaroni and stir to combine. Serve immediately.


Best Mac and Cheese Casserole Recipe

This easy Mac & Cheese Casserole is all you need for a comforting and tasty meal. It is creamy and smooth, with strong cheesy flavors that will melt in your mouth. The bacon topping is the perfect finish for this dish since it adds some crunchiness to it and some additional flavor. The casserole is also made with three types of cheese: cream cheese, mozzarella, and sharp cheddar cheese.

The homemade sauce is rich and creamy thanks to the mix of sour cream, heavy cream, and cheese. I used the classic roux-based cheese sauce, where butter and flour are cooked together, and then the heavy cream and sour cream are added. As a result of this technique, you will have the creamiest and cheesiest casserole possible.

Due to mixing the ingredients together, and then adding pasta into it, the cheese proportionally and evenly integrates into this dish. Additionally, baking the casserole for 30 minutes after assembling it together, ensures you have a perfectly balanced and cheesy casserole. To make it even more amazing, I have added a buttery topping made of Ritz crackers!

Do I have to bake my Mac and Cheese Casserole?

For this recipe, I went ahead and baked the Mac and cheese casserole. However, if you are short of time, you can actually eat it right from the pan or just stick it under the broiler for a few minutes to brown the top. This will work just as well and is a great shortcut when you are running low on time.


1. Preheat oven to 350ºF. Grease a muffin tin.

2. Cook pasta according to package directions.

3. In a medium size saucepan, melt butter over medium low heat. Once butter is melted, slowly add flour, whisking continuously.

4. Slowly pour the milk into the roux while whisking. Keep adding the milk slowly while whisking. Add the chicken stock and continue to whisk. Cook sauce over medium heat, while stirring, until it begins to thicken, coating the back of a spoon.

5. Remove the pot from the heat and add the cheddar and 1 cup Monterey Jack cheese. Add the mustard. Mix until cheeses have melted and mustard is combined.

6. Add kale, nutmeg and salt stir until warmed and mixed together, about 2 minutes.

7. Place cooked pasta into a large bowl and mix in cheese sauce, being sure to coat all the pasta. Spoon pasta mix into muffin tins and sprinkle each muffin cup with remaining Monterey Jack cheese and panko.

8. Bake in the oven for about 12 to 15 minutes, or until cheese sauce is bubbling and edges are a golden brown.


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Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.

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Watch the video: Fontina Cheese Easy Baked Fontina Cheese Dip!