mac and cheese?

Question

i really like provolone cheese but i wasnt sure if that would taste good in mac and cheese? any ideas,opinions or recipes are grealty appreciated.thanks.=]

Answer 1

I like a combination of hard and soft cheeses in my mac and cheese.

To buy a little of a lot of different varieties is expensive. My local grocery store sells cheese ends in the deli section. They usually have plenty of cheddar, provolone, American and others in blocks about a quarter of an inch thick. I buy them cut them into chunks and melt. They freeze well, too. So if I see some I would like I stock up for the future.

Make sure you use fresh cheese, not Velveeta or plastic cheeses.

When you cook the pasta - don't cook it fully, stop it within a few minutes of el-dente, drain and rinse with water to slow cooking process. Add a little olive oil to keep it from sticking together.

Quick tip on the sauce, melt butter and equal amount of flour to the butter, then add milk. Season with salt, white pepper cook until thick. Then add the cheese, lower the flame melt and combine.

Mix them together, put into a buttered pan, cook at 325 for 30 minutes. You want to see the cheese bubbling and gooey.

Answer 2

I always make mac and cheese when I have a variety of cheeses, provolone is a good one, but mild- if you want the provolone flavor, only use the one, because adding others will mask the taste. Provolone melts well- start with a basic white sauce, 1 tbs butter to 1 tbs flour to 1 cup milk- melt the butter and stir in the flour, should be very paste-like and cook for 3 minutes, stirring constantly, add 1 cup milk very slowly- a bit at a time until thickened. Add the provolone- either cut up in little chunks or grated, some salt and white pepper- and season how you like and with what goes best with the cheese you are using- for example:
Cheddar- a dash of tabasco, chopped green pepper, chopped onion, chopped ham
Mozzarella- some basil, or top wih thinly sliced tomatoes, italian seasonings
Mixture of cheese: mustard, onion, ham, worsterschire sauce, nutmeg, etc.
For provolone- I would think some mushrooms, or some proscuitto ( yum!) would work well, and a bit of nutmeg.

Once seasoned, pour cheese sauce over hot pasta ( use a variety- baby ziti is good) and add 1 cup grated cheese, top with bread crumbs and butter pats, and bake in a 350 degree oven for 40 minutes.

Answer 3

Provolone will give it a texture like you find in most pizzas and Italian pasta dishes. To spice up your mac and cheese, try adding one (or more) of the following:

1. Fontina cheese and cream cheese
2. Gorgonzola or bleu cheese and bacon bits
3. Mizithra and American
4. Feta (just a little) and greek olives
5. Spanish Manchenga and teleme cheeses
6. Tuna, peas, and American Cheese (the white is good too)
7. Jarlsberg and Cheddar shreds
8. Boursin herb and garlic cheese (good in mashed potatos too)

Answer 4

Macaroni Cheese
Servings: 4
Level of difficulty: Intermediate
Preparation Time: 25 minutes
Cooking Time: 1 hour 20 minutes
Ingredients
250g cherry tomatoes
1 tbsp Olive oil
sea salt, and freshly ground black pepper
350g macaroni
1 tbsp English mustard
450g mature English cheddar cheese, grated
For the béchamel sauce:
1/2 onion
3 Cloves
300ml Milk
25g Butter
20g flour
1 bay leaf
1/2 tsp English mustard
Salt, and freshly ground pepper
pinch of freshly grated nutmeg
Method
1. First make the béchamel sauce. Stud the onion half with the cloves. Place it in a pan with the milk and bring to a gentle simmer.

2. Meanwhile, in a separate, heavy-based saucepan, melt the butter gently, then slowly stir in the flour to form a paste.

3. Cook stirring for about 1 minute over moderate heat, then slowly pour in the hot milk through a sieve, stirring constantly.

4. Once all the milk has been mixed in, add in the bay leaf and mustard. Season to taste with salt and freshly ground pepper and a pinch of nutmeg and simmer for 20 minutes stirring now and then.

5. Preheat the oven to 220°C/gas 7.

6. Place the cherry tomatoes in a 2 litre ovenproof dish. Drizzle over the olive oil and season with salt and freshly ground pepper, then roast for 25 minutes until the tomatoes have softened slightly and the skins have split.

7. Remove the tomatoes and reduce the oven temperature to 180°C/gas 4.

8. Meanwhile, cook the macaroni in a large pan of boiling salted water according to the packet instruction until al dente. Drain the macaroni and return to the pan.

9. Gradually stir in the béchamel sauce, then the roasted tomatoes and season with salt and freshly ground pepper to taste.

10. Spoon the macaroni mixture into an ovenproof dish a little at a time, alternating it with layers of the grated cheese and finishing with a final layer of cheese.

11. Bake in the oven for 15-20 minutes until lightly browned on top. Leave to stand for a few minutes, then serve straight from the dish.

Have a good one!
K

Answer 5

I think mac with whatever cheese you like works

Answer 6

It should work with any cheese. After all, it's macaroni.

Answer 7

kraft easy mac