Amanda Hessers Macaroni And Cheese Recipes

THE BEST MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees. Place a 1 1/2-quart heat-proof dish, such as a souffle pan, in oven to warm.
• In a small baking pan, combine bread crumbs, a pinch of salt and the melted butter. Mix well and set aside.
• In a large pot, bring 8 cups of water to a boil. Add 1 1/2 teaspoons of salt and the macaroni. Cook until almost tender but still a little firm to the bite. Drain and transfer to preheated dish. Stir in remaining 4 tablespoons of butter.
• In a small bowl, combine eggs, 1 cup of the evaporated milk, the pepper sauce, 1/2 teaspoon salt, the black pepper and the mustard mixture. Mix well. Pour egg mixture over macaroni. Add 3/4 of the cheese, and stir until thoroughly combined and cheese starts to melt.
• Place dish of macaroni and cheese in the oven, and bake for 5 minutes. Remove dish from oven and add about half of the remaining evaporated milk, and half of the remaining cheese. Stir well, and return pan to oven. Bake 5 minutes longer, remove pan from oven, and stir thoroughly. If mixture does not look moist and creamy, add a little more of the milk and cheese. Return to oven for an additional 20 minutes, removing pan from oven halfway through to stir in remaining evaporated milk and cheese.
• While macaroni is baking, add pan of bread crumbs to oven. Bake until bread crumbs are toasted and golden brown, 10 to 15 minutes. Remove from oven and set aside. When macaroni has baked, sprinkle surface with toasted bread crumbs, and serve immediately.

AMANDA HESSER'S MACARONI AND CHEESE

Steps:

• Preheat the oven to 350, and butter a casserole dish.
• In a saucepan, heat the two tablespoons butter until foamy. Sprinkle in the flour and whisk until it turns golden, then slowly pour in the milk, continuing to whisk.
• Bring to a simmer over medium heat and let it thicken.
• Stir in the cheese and remove from the heat (it should be a loose sauce). Fold in the macaroni, then add tomatoes by squeezing them between your fingers. The mixture should be loose like a thin batter; if it's gluey or thick, add a little milk or drained tomato juice.
• Pour into the casserole dish and spread breadcrumbs over the surface. Top with 1/4 cup cheese and ground pepper. Bake until browned on the top and bubbling, about 25 minutes.

GRANDMOTHER'S MACARONI AND CHEESE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
• Stir macaroni, Cheddar cheese, milk, egg, mustard, hot pepper sauce, salt, and pepper together in a bowl; pour into a baking dish.
• Bake in the preheated oven until brown and thickened, about 45 minutes.

MACARONI AND CHEESE II

Steps:

• Cook pasta in a large pot of boiling, salted water until al dente. Drain.
• In a large bowl, combine condensed soup, milk, mustard, and pepper. Stir in macaroni. Transfer mixture into a greased 2 quart casserole. Combine bread crumbs and melted butter or margarine in a cup. Sprinkle over macaroni mixture.
• Bake at 400 degrees F (205 degrees C) for 25 minutes, or until hot and bubbling.

MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees. Butter a casserole dish. In a saucepan, heat the 2 tablespoons butter until foamy. Sprinkle in flour and whisk until it turns golden, then slowly pour in milk, continuing to whisk. Bring to a simmer and let thicken. Stir in the cheese. It should be a loose sauce. Fold in macaroni, then ham. Add tomatoes by squeezing them into small pieces. Taste and adjust seasoning. If mixture is too thick, add a little milk or drained tomato juice.
• Pour into the casserole dish. Sprinkle with bread crumbs and then about 1/4 cup cheese. Grind pepper over top. Bake until browned on top, about 25 minutes.