Aunties Mac Cheese Recipes

AUNTIE'S AWESOME BAKED MAC N' CHEESE (LIGHT)

Steps:

• In large saucepan, combine first four ingredients; stir in milk. Add butter; stirring constantly, bring to a boil over medium-high heat and boil 1 minutes. *This is very important but make sure you don't burn the milk or else you will get an undesirable smoky taste to your dish!* Remove from heat.
• Stir in 4 coups cheese until melted. Add elbows. Pour into lightly greased 9x13 casserole.
• Coarsely shred bread in food processor, then mix crumbs with the remaining cup of cheese. Spread over top of macaroni.
• Bake uncovered in 375 degree oven for 25-40 minutes until browned to desired doneness.
• Enjoy! Makes great leftovers!
• *Cheese should be 3 Cups Reduced Fat Sharp Cheddar and 2 Cups Reduced Fat Mexican Four Cheese Blend.

AUNTIE'S MAC & CHEESE

Steps:

• In a saucepan, melt four tablespoons of the butter.
• Add flour and cook for 2-3 minutes. All the time, whisking it so it will not burn.
• Add the milk in a stream, whisking, and bring to a boil.
• Add mustard, cayenne and salt and pepper to taste and simmer sauce until thickened, about two minutes.
• In a kettle (I used a large pot) of salted boiling water, cook macaroni until just al dente, about 7 minutes and drain well.
• In a large bowl, stir together, macaroni, sauce, cheddar, and 3/4 cup Parmesan cheese.
• Transfer to a buttered shallow baking dish.
• In a small bowl, stir together bread crumbs, paprika and the remaining Parmesan cheese with the remaining 2 Tablespoons of butter, melted.
• Scatter evenly over the macaroni and bake in a 350 degree oven for 25 - 30 minutes, or until golden and bubbling.

HOW TO MAKE THE BEST BAKED MAC AND CHEESE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Bring a large pot of well-salted water to a boil. Add the pasta and cook for 2 minutes less than recommended on the package (you want the pasta to have a slight bite; it will finish cooking while it bakes).
• In a large bowl, combine 8 ounces shredded cheddar with the American cheese and cornstarch. Use your fingers to gently toss until all of the cheese is coated.
• Melt the butter in a large pot over medium heat. As the butter begins to sizzle, add the mustard powder and cayenne and stir to combine. Toast the spices until the butter turns golden brown, about 1 minute.
• Slowly whisk in the milk and heavy cream. Continue whisking until the milk begins to simmer, with small bubbles rapidly rising to the surface, about 3 minutes.
• Whisk the egg in a small bowl, then temper it by slowly adding in spoonfuls of the simmering milk mixture while continuing to whisk until incorporated.
• Slowly drizzle the tempered egg back into the milk mixture, whisking vigorously until the egg is fully incorporated.
• Remove the pot from the heat and add the cheddar cheese mixture, a small handful at a time, whisking between each addition to make sure the cheese melts evenly (mix quickly enough that the mixture does not cool too rapidly, but slowly enough that the emulsion does not break).
• Add the cooked pasta to the pot and gently fold to coat with the sauce, then season with 1 teaspoon salt. Pour the pasta and sauce into an 8-inch square baking dish with 2-inch-high sides (at this point, the pasta can be wrapped and refrigerated for up to 3 days).
• In a medium bowl, combine the remaining 2 ounces of cheddar cheese, the mozzarella cheese, and Parmesan cheese. Sprinkle on top of the pasta.
• Bake the mac and cheese until the cheese is melted and beginning to bubble around the edges, about 20 minutes. Turn the broiler on high and broil the mac and cheese until the cheese begins to brown all over, about 5 minutes. Let the mac and cheese sit for 5 minutes for the sauce set and cool slightly.
• Serve warm.
• Enjoy!