Disappearing Macaroni And Cheese Recipes

NO-BAKE MACARONI AND CHEESE

Steps:

• For the cheese sauce: In a medium saucepan over medium heat, add 4 tablespoons of the butter. When foamy, sprinkle in the flour and a pinch of salt. Whisk to combine, then continue whisking until flour is cooked, 2 to 3 minutes. Whisk in the milk, pouring it in a slow, steady stream. Then whisk in the cream. Bring to a simmer. Set aside 3/4 cup of the mild Cheddar; whisk in the remaining mild Cheddar and the sharp Cheddar, smoked Cheddar and Brie. Continue to stir for 2 minutes or until all the cheese is melted, then turn the heat off. Stir in the remaining 1 tablespoon butter until melted and incorporated.
• For the macaroni: Fill a large pot halfway with water. Season with salt until it tastes like the sea. Bring to a boil, then add the macaroni. Stir, then simmer until macaroni is al dente, about 8 minutes. Drain.
• Meanwhile, preheat the oven to 350 degrees F.
• Place cooked macaroni into a heat-proof serving dish. Ladle cheese sauce all over, then sprinkle the reserved mild Cheddar on top. Place in the oven just until all of the Cheddar is melted and everything is heated through, 3 to 5 minutes.

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.

DISAPPEARING MARSHMALLOW BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• Using a microwave-safe bowl, melt the butterscotch chips and butter together in the microwave, stirring occasionally until smooth. Set aside to cool.
• In a large bowl, stir together the brown sugar, eggs, and vanilla. Mix in the melted butterscotch chips, then the flour, baking powder, and salt until smooth. Stir in the marshmallows and chocolate chips last. Spread the batter evenly into the prepared baking pan.
• Bake for 15 to 20 minutes in preheated oven. Cool, and cut into squares.

"TO DIE FOR" BAKED MACARONI AND CHEESE

Steps:

• Start by cooking 1 pound of elbow macaroni until "el dente", drain & set aside.
• Cut the crust off of white bread (set crusts aside for later) and line a very large baking dish with them. (I ended up needing one large 9x13 pan and another 8x8 pan to fit it all).
• Melt 8 Tablespoons of butter in Microwave then brush all over the bread. (YES this is one entire cube of butter.).
• Take the crusts & spread on a cookie sheet & put into a 200 degree oven until nice & dry. I deviated from JoAnne's recipe here and sprinked the crusts with a bit of Garlic Powder.
• Put 5 1/2 cups of WHOLE milk into your pot and don't try to make it with skim milk. You just got done brushing all the bread with one cube of butter. Don't you think skim milk is pointless by now? (Also, make the pot a large one).
• On a lower heat setting warm the milk a bit then slowly add 1/2 cup flour as you whisk to prevent lumping (you can also use another thickening agent like corn starch etc).
• Add 1/4 tsp White Pepper (you can use regular black pepper if you don't have white), 1/4 tsp Cayanne Pepper & 1/4 tsp Nutmeg.
• To the milk, flour, spice mixture you add 4 1/2 cups of White Cheddar (I used Tilamook Vintage White). Now I didn't want to shred it all so here was my conversion -- 8 oz to a cup -- so basically I just cubed up an entire two pound block of it and put it into the pot. I could be totally off but it turned out great anyway.
• Add 1 cup Swiss & 1 Cup Romano.
• Keep stirring over low to medium heat until the cheese is melted & everything is mixed creamy together.
• When it's all mixed and creamy mix in your elbow macaroni.
• Pour the mixture into the white bread lined baking dish (or dishes).
• Crumble up your dried out bread crusts to make coarse bread crumbs.
• Sprinkle breadcrumbs over the macaroni mixture.
• Put pans into a 350 degree oven for 30 to 45 minutes until bubbly & browned on top.