Beyondmacaronicheese Recipes

BECHAMEL MAC AND CHEESE

Bechamel Mac and Cheese image

Provided by Robert Irvine : Food Network

Time 25m

Yield 6 portions

Number Of Ingredients 8

Ingredients

3/4 cup whole milk
1/4 cup chicken stock
1/2 teaspoon salt
3 tablespoons butter
1 1/2 tablespoons all-purpose flour
1/4 cup grated Parmesan
1/4 cup grated Cheddar
4 cups cooked macaroni pasta

Steps:

Over medium heat in a saucepan, heat the milk with the stock and salt, stirring throughout. Continue to heat the milk mixture over medium heat, and then reduce to low heat once the milk has begun to froth or simmer.
Next, in a second saucepan, heat the butter until melted. Stir in the flour. Reduce the heat to low and stir until well incorporated. Remove from the heat when it is a pale tan color (a blond roux).
Once the roux has thickened, slowly stir into the milk mixture to blend. Continue to stir over low heat until well incorporated. Finally, remove from the heat and whisk in the cheeses. Once mixed, add the pasta, again stir well and serve.

BEYOND MACARONI & CHEESE

Beyond Macaroni & Cheese image

This dish is da bomb! Once I tried it, I knew I'd never need to look for another macaroni & cheese recipe. From Zondervan's Beyond Macaroni & Cheese (Lagerborg and Parks 1998)

Provided by Debs Recipes

Categories One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces elbow macaroni, boiled and drained
1 tablespoon butter, melted
1 egg, beaten
1 teaspoon salt
1 teaspoon dry mustard
1 tablespoon hot water
3 cups grated sharp cheddar cheese, divided
1 cup milk
1/2 cup seasoned croutons, crushed

Steps:

Combine macaroni, butter, and egg in a large mixing bowl.
Dissolve salt and mustard in hot water; stir into macaroni.
Mix in cheese, reserving enough for topping.
Lightly spray a 2-qt casserole dish with no-stick cooking spray; pour in macaroni; pour milk evenly over macaroni; top with croutons and remaining cheese.
Bake at 350 for 45 minutes or until custard is set and top is crusty.
This macaroni and cheese is best baked for about 25 minutes, removed from the oven, topped with croutons and cheese, then returned to the oven to finish baking. Doing this keeps the topping a nice (not overdone) golden-brown.
NOTE: 8 ounces elbow macaroni equals 2 cups before cooking. I often use rounded cups of dry macaroni when making this recipe.

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