Panera Bread's Mac & Cheese

Ingredients:

1 16 oz. package of rigati pasta (or other small pasta shells)
1/4 Cup butter
1/2 Cup all-purpose flour
2 1/2 Cups 2% reduced fat milk (or cream)
6 slices white American cheese, chopped
1 Cup (8 oz.) shredded extra-sharp white Vermont cheddar
1 Tbsp. Dijon mustard
1 tsp. kosher salt
1/4 tsp. hot sauce

Procedures:

Cook pasta according to directions on box or bag.

Melt the butter over low heat, and stir in flour. Cook for one minute. Gradually stir in milk or cream, whichever you choose to use. Cook over medium heat, stirring until mixture thickens and bubbles. Remove from heat.

Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth. Stir in cooked pasta and cook over medium heat for 1 minute (or until thoroughly heated). Serve warm.

Serves: 4 person

Source: Recipe4Living

Macaroni Grill Chicken Cannelloni

Ingredients:
12 lasagna pasta sheets, approximate size of 5 x 6 inches

Cannelloni Filling:
8 oz. chicken breast (about 2), cooked thoroughly
1 oz. fresh spinach, chopped
1 oz. sun-dried tomatoes, sliced
16 oz. ricotta cheese
3 oz. mozzarella cheese, shredded
1/2 teaspoon fresh ground black pepper
1 teaspoon salt

Cannelloni Sauce:
16 oz. Asiago cream sauce, or your favorite Alfredo sauce
16 oz. tomato pasta sauce

3 oz Parmesan for topping

Optional Garnishes:
diced tomatoes
fresh basil
Italian parsley
ricotta cheese

Procedures:
1. Cook chicken thoroughly and cool to an internal temperature of 45 degrees F.; dice into ˝-inch pieces and transfer to large bowl.

2. Add spinach, tomatoes, ricotta, mozzarella, pepper and salt; stir thoroughly to combine.

3. Prepare Cannelloni Sauce: In bowl, combine sauces and blend well; set aside.

4. Preheat oven to 350 degrees F.

5. Meanwhile, fill pasta sheets: Place 2 to 3 rounded tablespoons of filling down the center of each sheet; carefully roll ciga-fashion and place in baking dish, side by side.

6. Pour sauce over cannelloni, covering completely; sprinkle with Parmesan; cover with foil.

7. Place in preheated oven; bake about 20 minutes; remove foil and continue to bake an additional 20 minutes. If using a thermometer the internal temperature should read 165 degrees F. Remove from oven and serve hot. If desired, garnish dishes with diced tomatoes, basil or Italian parsley or a dollop of ricotta cheese on the side.

Serves: 6 person

Source: America's Restaurant Recipes

Cracker Barrel Baked Macaroni & Cheese

Ingredients:
2 Tbsp. butter
2 Tbsp. flour
1 tsp. salt
1 tsp. dry mustard
2 1/2 cups milk
2 cups cheddar (8 oz.), divided
2 cups elbow macaroni (8oz.)
1/4 cup buttered bread crumbs
paprika

Procedure:
In saucepan, melt butter. Blend in flour, salt, and mustard. Add milk, stir constantly until sauce thickens a little. Add 1 1/2 cups cheese, heat until melted, stirring.  Remove from heat.

Meanwhile, cook macaroni as directed; drain. Combine with sauce in a buttered 2 quart casserole; top with remaining cheese, then buttered bread crumbs and sprinkle with paprika.

Bake at 375" about 20-25 minutes or until nicely browned.

Macaroni Grill’s Penne Rustica

Ingredients:

Gratinata Sauce:
2 teaspoon Butter
2 teaspoon chopped garlic
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon chopped rosemary
1 cup marsala wine
1/4 Teaspoon cayenne pepper
8 cups heavy cream

Saute butter, garlic , and rosemary until garlic begins to brown but do not burn the garlic.
Add marsala wine and then reduce by one-third. Add remaining ingredients and reduce by half of original volume.
Set aside.

Penne Rustica:
1 oz. pancetta or bacon
18 shrimp peeled and deveined
12 oz. grilled chicken breast, sliced
4 1/2 cups of granita sauce
3 lbs. cooked Penne Pasta
3 teaspoons pimentos, minced
6 oz. butter
1 teaspoon chopped shallots
1 pinch of salt and pepper
1 cup parmesan cheese
1/2 teaspoon paprika
6 sprigs of fresh rosemary

Procedure:

1. Saute pancetta until it begins to brown. 
2. Add butter, shallots, and shrimp. Cook until shrimp are evenly pick but still translucent, you do not want to overcook the shrimp or else it will be rubbery. 
3. Add chicken, salt, pepper, and mix thoroughly. 
4. Add granita sauce and 1/2 cup of parmesan cheese and simmer until the sauce thickens.
5. In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. 
6. Top with remaining cheese and pimentos and sprinkle with paprika. 
7. Bake at 475 degrees F for 10-15 minutes. 
8. Remove and garnish with fresh rosemary sprigs.

Macaroni Grill Focaccia

Ingredient:
9 tablespoons olive oil, divided use
3 cups unsifted all-purpose flour
3/4 cup unsifted semolina flour
1/2 teaspoon salt, divided
1 1/2 tablespoons quick-rising dry yeast
1 1/2 cups hot milk (between 120 to 130 degrees F)
1 tablespoon fresh rosemary leaves

Procedure:
1. Pour a 1/2 tablespoon of the olive oil into a 9-inch square cake pan; spread to cover bottom and sides.
2. Place all-purpose flour, semolina flour, 2 tablespoons of the olive oil, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a dough hook or you can mix by hand.
3. Mix ingredients on medium speed. Reduce speed to low and slowly add hot milk. Increase the speed to medium and continue mixing for 5 minutes, then knead about 10 minutes by hand.
4. Dust the bottom of cake pan with a little flour. Remove dough from bowl and spread out evenly in pan. Cover with a towel and let it rest for 30 minutes.
5. Preheat oven to 400 degrees F.
6. Remove towel and brush dough with 1 to 2 tablespoons of the olive oil. Dust the top with additional salt and rosemary. Bake for 20 minutes.
7. Remove from oven and drizzle with remaining oil.