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Mac ‘n Cheese Hits the Spot! Two Tasty Mac ‘n Cheese Dishes from Jarlsberg.

November 29, 2012

In the hustle and bustle of the holiday season, try these two Mac ‘n Cheese dishes for a hearty, comforting and tasty meal.

Jarlsberg-Mac-and-Cheese-(2

JARLSBERG CHEESE & MACARONI

2 cups (8 ounces) elbow macaroni 

¼ cup (1/2 stick) butter, divided

1/3 cup unseasoned fine dry breadcrumbs  

½ teaspoon paprika

3 tablespoons flour

3 cups milk

1-1/2 cups (6 ounces) coarsely shredded Jarlsberg cheese

1-1/2 cups (6 ounces) coarsely shredded Gouda

2-1/2 teaspoons dry mustard

Preheat oven to 350o.  Butter a 2-quart round ovenproof casserole dish. In large saucepan, cook macaroni in boiling water until al dente.  While pasta cooks, melt butter in large saucepan; remove from heat.  Measure off 2 tablespoons butter and in small bowl, combine with breadcrumbs and paprika.  Set aside.  Return saucepan to heat.  Whisk in flour with butter and cook until bubbly (1 minute).  Gradually stir in milk, cheeses and dry mustard.  Cook over low heat, stirring constantly until mixture is creamy-smooth and thickens slightly.

Drain pasta; return to saucepan and pour cheese sauce over pasta—toss until coated.  Place in prepared casserole dish and sprinkle with buttered breadcrumbs.

Bake 40 minutes or until center is bubbly-hot and crumbs are golden.  Serves 6.

 

4 CHEESE MAC DISH

CHEESY SAUSAGE MACARONI (make the night before)

2 cups (1 8-ounce package) elbow macaroni or other curly pasta

1/2 stick butter, divided

1/3 cup unseasoned fine dry breadcrumbs

1/2 teaspoon smoked sweet (or hot) paprika

3 tablespoons flour

3 cups milk

1 4-ounce log soft unripened goat cheese

2 cups coarsely shredded Jarlsberg cheese

1 cup shredded Manchego

1/2 pound roasted, spicy sausage, crumbled or chopped

1 tablespoon minced jalapeno pepper

1/2 cup drained salad olives (with pimiento)

Sliced avocado and fresh tomato salsa, for garnish

Preheat oven to 350°.  Butter a 2-quart round ovenproof casserole dish. Cook pasta without salt until al dente; transfer to colander and drain.  Melt butter in same pasta pot; remove from heat.  Measure off 2 tablespoons butter and, in small bowl, combine with breadcrumbs and paprika.  Set aside.

Return pot to heat.  Blend in flour and simmer until bubbly (1 minute).  Gradually whisk in milk and the three cheeses.  Cook over low heat, stirring constantly until mixture is creamy-smooth and thickens slightly. Add sausage, jalapeno and olives. Return pasta to pot and toss until coated.  Transfer to prepared casserole dish and sprinkle with buttered breadcrumbs.  If desired, sprinkle with additional paprika. Bake 30 minutes or until center is bubbly-hot and crumbs are golden. Garnish with sliced avocado and fresh tomato salsa. 

Serves 10 – 12 (as a side).

 

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One Comment leave one →
  1. yourothermotherhere permalink
    November 29, 2012 2:04 pm

    One of the great comfort foods!

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