Gourmet Girls Deluxe Macaroni And Cheese Recipes

DELUXE MACARONI 'N' CHEESE

Steps:

• In a large bowl, combine the cottage cheese, sour cream, egg, salt, garlic salt and pepper. Add cheddar cheese; mix well. Add macaroni and stir until coated. , Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with paprika if desired.

GOURMET FOUR CHEESE MACARONI AND CHEESE

Steps:

• PLEASE NOTE: This is a BAKED macaroni and cheese, therefore, it will NOT turn out with a lot of extra cheesy sauce asis absorbed into the pasta while baking. If you require an extra saucy mac & cheese, just reduce the amount of pasta you place into the dish or make more sauce so it is creamier. Thanks so much for making this dish; I hope you enjoy it! :).
• Heat oven to 350 degrees. Coat a 3 quart rectangular baking dish with non-stick spray. Bring a large pot of lightly salted water to boiling.
• Toss all the shredded cheeses together in a large bowl, set aside.
• Melt butter in a medium-sized saucepan over medium heat. Whisk in the flour until smooth and slightly bubbly.
• In a thin stream, whisk in the milk. Stir in the onion powder, salt, nutmeg, dried mustard and cayenne.
• Bring to a boil over medium high heat. Reduce heat and simmer 3 minutes. Remove from heat; whisk in 2 1/2 cups of the cheese mixture and stir until smooth. Cover to retain the heat.
• Once water boils, add pasta. Cook until your desired doneness, then drain. In the pasta container, stir together the cooked pasta and cheese sauce.
• Pour half of the mixture into the prepared dish. Sprinkle with a generous cup of the reserved cheese. Spoon remaining cheese-covered pasta into the dish and top with the remaining cheese.
• Add 1 cup of Japanese Panko Bread crumbs to the top of mixture.
• Bake at 350 degrees for 30 minutes or until the Panko crumbs are lightly browned and the cheese is bubbly. Cool slightly before serving.

GOURMET MAC & CHEESE

Steps:

• Preheat oven to 350 degrees F.
• Boil pasta in boiling salted water until very al dente?about 3 minutes less than the box instructions (it will finish in the oven).
• Render pancetta in a large oven-safe pan or French braiser over medium heat until still chewy and not quite crispy, about 20 minutes (it will finish crisping in the oven). Remove pancetta and drain all but 1 tablespoon rendered fat. Add butter, melt and then add flour to make roux. Whisk until smooth, then cook until blonde in color, 2 to 3 minutes. Add garlic, Dijon and hot sauce. Whisking vigorously, slowly add milk. Bring to simmer, whisking constantly, then cook, whisking occasionally, about 5 minutes.
• Add fontina, Gruyere, Havarti and blue cheese and season with salt and pepper. Mix in pasta until fully coated. Cover entire top with pancetta and bake until bubbly and gooey, 10 to 15 minutes. Sprinkle with chives and serve immediately.
• Unbaked Gourmet Mac & Cheese can be made ahead of time and stored in the fridge. Bring to room temperature before baking, and add on another 10 minutes in the oven.

GOURMET GIRL'S DELUXE MACARONI AND CHEESE

Steps:

• Preheat oven to 350°F.
• Meanwhile, melt 4 T. of the butter in a medium saucepan over medium heat.
• Saute onions until tender and translucent.
• Whisk in flour to make a roux and cook for a couple minutes, stirring, until golden.
• Slowly whisk in the milk with a wire whisk and bring to a boil. Reduce heat to low and simmer, whisking on occasion for 3 to 4 minutes.
• Remove pan from heat and whisk in grated cheese. Stir vigorously until cheese has just melted.
• Then whisk in heavy cream to achieve the desired consistency and season to taste with the salt, white pepper and mustard.
• In a mixing bowl combine sauce with drained macaroni and adjust salt and white pepper to desired flavor.
• Transfer mixture to a 13 x 9 inch baking dish and spread it out evenly.
• Sprinkle bread crumbs on top and dot with remaining 4 T. of butter.
• Bake until hot and bubbly, about 30 minutes.
• Let stand 5 minutes before serving.

KRAFT'S DELUXE MACARONI AND CHEESE

Steps:

• Bring 8 cups water to a boil in a large sauce pan. Add elbow macaroni to water cook 10 minutes or till tender stirring a few times.
• A,s macaroni boils prepare sauce by combining cheddar cheese, Cheez Whiz and milk in small sauce pan over medium low heat. Stir cheese mixture often so it doesn't burn.
• Add salt when all cheddar cheese has melted and sauce is smooth. Cover pan and set aside until macaroni is ready.
• When macaroni is ready, strain macaroni but do not rinse.
• Combine macaroni and cheese sauce; mix well.