Citybakerymacaroniandcheese Recipes

BAKED MACARONI AND CHEESE

Steps:

• For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
• Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
• For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
• For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
• Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.

CLASSIC BAKED MACARONI AND CHEESE

Steps:

• Cook pasta in a large pot of salted boiling water until it's barely al dente. (It should be more al dente than your average pasta: It's going to continue to cook in the oven.) Drain and set aside.
• Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
• Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
• Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
• Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
• Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.

CITY BAKERY MACARONI AND CHEESE

Steps:

• Preheat the oven to 350°; lightly butter a 3 1/2 quart casserole dish or a 9 x 13-inch baking dish.
• Sprinkle the crumbs in a single layer on a baking sheet; bake 10-15 minutes or until golden brown; set aside.
• Bring a large pot of salted water to boiling; cook the macaroni al dente (8-10 minutes); drain macaroni; then place in a large bowl.
• Bring milk to a simmer in a small saucepan over med-high heat.
• In a medium saucepan over med-low heat, melt the 6 tablespoons butter; add in the flour; mix well using a wooden spoon or spatula.
• Cook, stirring constantly, for 3 minutes.
• Whisk in hot milk and continue whisking until smooth.
• Increase heat to medium and cook, stirring continuously, until the mixture thickens enough to coat the spoon.
• Season with salt and pepper; strain through a fine strainer.
• Add the sauce to the macaroni; add in 1 cup each: Gruyere, Cheddar, add Grana Padano; stir to mix well.
• Taste, and season with salt and pepper if needed.
• Pour the macaroni mixture into the casserole dish; sprinkle with remaining cheese.
• Sprinkle the toasted cornbread crumbs evenly over the casserole.
• Cover with foil; bake on the middle shelf about 20 minutes or until heated through.
• Remove foil and continue baking about 10 minutes or until top is golden brown.
• Let stand 10 minutes before serving.

CREAMY BAKED MACARONI AND CHEESE

Steps:

• Heat oven to 350 degrees.
• Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook according to package instructions, stirring occasionally with a wooden spoon, until just past al dente. Drain and set aside.
• Return the empty pot to the stove (no need to clean it) and set over medium heat. Melt the butter and simmer, whisking occasionally, until the butter stops spurting and quiets down, 2 to 3 minutes. Add the flour and cook, whisking, until smooth like gravy, about 1 minute.
• Whisk in the milk. Raise the heat to high and bring to a simmer, whisking constantly, then immediately reduce the heat to low and continue simmering until the sauce lightly coats the back of a spoon, 2 to 5 minutes. At this stage, the sauce should be smooth but relatively loose. Take the pot off the heat.
• To the pot, add the Cheddar, Velveeta, Pecorino Romano, mustard powder, onion powder and cayenne, and season generously with salt and black pepper. Whisk until the cheese is melted and smooth like nacho cheese. Add the drained pasta, breaking up any clumps, and stir until evenly coated in the cheese sauce. Taste and adjust seasoning with salt and pepper.
• Transfer to a 9-by-13-inch baking pan or dish and bake until bubbling at the edges, 15 to 20 minutes. Serve immediately.

CITY HALL MACARONI AND CHEESE

Steps:

• Preheat the oven to 350°; butter a 13x9 inch baking dish.
• Bring 6 quarts of salted water to boiling; add in the pasta and cook, stirring occasionally, 9-10 minutes or until al dente; drain.
• In a large saucepan, combine the cream, milk, cayenne, and nutmeg over medium-high heat; reduce by half (the author says about 15 minutes but I don't know); once the mixture starts to simmer, stir to break the layer of foam so that it will not boil over.
• Lower heat to medium-low; add in the American and Monterey Jack cheeses; whisk until well blended.
• Season to taste with salt and pepper.
• Add the penne to the sauce; stir vigorously (taking care not to break the pasta); this will release starch and help thicken the sauce.
• Transfer mixture to the baking dish; combine the panko, parsley, and parmesan; sprinkle over the pasta.
• Bake 15 minutes or until bubbly and golden.

MACARONI & CHEESE BAKE

Steps:

• Cook macaroni according to package directions., Meanwhile, in a large saucepan, melt butter. Stir in the milk, eggs, process cheese, sour cream, cheese sauce and seasonings. Cook and stir over medium heat for 3-4 minutes or until cheeses are melted. Drain macaroni; toss with 2 cups cheddar cheese., Transfer to a greased 13x9-in. baking dish. Add sauce mixture and mix well. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350° for 35-40 minutes or until golden brown and bubbly.