Butterkase Macaroni And Cheese Recipes

BUTTERMILK MAC AND CHEESE - VINTAGE MAC AND CHEESE RECIPE

Steps:

• Preheat oven to 350 degrees F. Spray an 13 x 9 inch baking dish with nonstick cooking spray.
• In a large bowl, beat eggs; stir in shredded cheese, buttermilk and salt.
• Add melted butter and cooked elbow macaroni and mix well.
• Pour into prepared dish. Bake for 45 to 50 minutes or until bubbly and lightly browned.

BUTTERKASE MACARONI AND CHEESE

Steps:

• Cook and drain macaroni as directed on package.
• In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and onion. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
• Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and cilantro. Stir with whisk until smooth. Stir in drained macaroni.
• Serve with additional cilantro if desired.

MACARONI AND CHEESE WITH BUTTERNUT SQUASH

Steps:

• Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
• Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
• Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
• Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.

BUTTERNUT SQUASH MAC AND CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place butternut squash, cut-side down, on a baking sheet.
• Roast squash in the preheated oven until soft, 40 to 50 minutes. Remove squash flesh from skin and set aside. Reduce oven temperature to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Melt butter in a large saucepan over medium heat. Whisk flour and mustard into melted butter until smooth, about 1 minute. Gradually whisk milk into flour mixture until the mixture has the texture of heavy cream, 5 to 7 minutes. Remove from heat.
• Stir butternut squash, white Cheddar cheese, and Cheddar cheese into milk mixture until cheese is melted. Stir rotini into cheese mixture. Pour cheese mixture into a 9x13-inch baking dish. Top with bread crumbs.
• Bake in the preheated oven until bread crumbs are golden, about 10 minutes.

ULTIMATE MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well.
• Melt butter in same saucepan on medium heat. Sprinkle with flour and seasonings. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth. Remove from heat. Add macaroni; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and paprika; sprinkle evenly over top.
• Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.

CREAMY BUTTERKASE MAC AND CHEESE

Steps:

• Melt butter on medium heat in 10 in skillet. Add onions, flour and salt. Using a whisk stir briskly until the flour mixture starts to turn golden approx 6-7 minutes.
• Add milk and white pepper and keep whisking briskly until the liquid starts to bubble. Start adding cheese 1 handful at a time whisking in between each handful so the cheese melts evenly and quickly. Add corn starch and continue to whisk until thickened. Let sauce sit while you make your pasta to package directions. Use the lowest time when making the pasta.
• Pour cooked pasta into shallow baking dish. Pour cheese mixture on pasta and stir mixing well. Turn oven on low broil and place rack on second from the top setting. Shred the White Vermont Cheddar on top and place in oven. Broil for 10 minutes or until cheese starts to brown and the edges get crispy.

BUTTERMILK MAC' N' CHEESE

Steps:

• in a large bowl, beat the eggs.
• stir in the cheese, buttermilk, butter and salt.
• add the cooked macaroni and mix well.
• pour into a greased 13 inches x 9 inch x 2 inch baking dish.
• bake uncovered, at 350 degrees, for 45-50 minutes or until a thermoneter reads 160 degrees.

BUTTERMILK MAC 'N' CHEESE

Steps:

• In a large bowl, beat the eggs. Stir in the cheese, buttermilk, butter and salt. Add macaroni; toss to coat., Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45-50 minutes or or until a thermometer reads 160°.