Julia Belles World Famous Macaroni And Cheese Recipes

JULIA BELLE'S WORLD-FAMOUS MACARONI AND CHEESE

Steps:

• In saucepan over low heat, mix flour and butter together until blended, making a roux. Cook about 3 minutes. Blend in chicken stock and milk. Continue to cook on low about 6 minutes. When sauce begins to thicken, add garlic, mustard, sea salt, pepper, colby and Parmesan cheeses, and add 3 cups of cheddar cheese (reserve 1 1/2 cups cheddar for topping). Cook about 5 more minutes on low. Set sauce aside while macaroni cooks.
• In a pot over high heat, bring water to a boil, and add salt. After salt dissolves, add macaroni. Cook about 8 minutes, stirring occasionally. Drain macaroni noodles, and add them to the sauce.
• Place mixture in buttered casserole dish, and top with 1 1/2 cups shredded cheddar cheese. Bake at 375 F about 30 minutes or until it reaches an internal temperature of 165°F.

"WORLD'S BEST" MACARONI & CHEESE

Steps:

• Preheat oven to 350; F. Set a large pot of water on high heat.
• Meanwhile, begin the sauce by making a roux: in a medium saucepan melt the butter over medium heat. Whisk in the flour. Continue to stir this roux over medium heat for two to three minutes.
• The roux should be cooked and free of the flour flavor but still light in color.
• Gradually add milk, whisking briskly to maintain a smooth sauce.
• Cook the sauce for about 10 minutes, stirring occasionally to avoid scorching.
• When sauce thickens, add cheeses, salt and spices to the sauce, and stir until all the cheese has melted. I make my sauces in the microwave; turns out great and never scorches.
• Somewhere during this sauce-cooking process, your pasta water has started boiling. The original is made with Penne noodles. Add a generous amount of salt to the water and cook the pasta until almost but not quite al dente (two minutes before the package directions indicate). You want barely undercooked pasta so that it can finish in the oven later. Halt the cooking by draining the pasta and rinsing with cold water. Return pasta to pot.
• Pour sauce over pasta and stir until completely incorporated. The combination should be fairly saucy, almost soupy.
• Dish the mixture into a buttered 9-13 pan and sprinkle with extra grated cheeses and cayenne. Bake, uncovered, for 30 minutes, until you have beautiful, browned edges. Those edges will be a welcome and flavorful addition to each serving.
• Let the dish sit for 5 to 10 minutes before serving. I divided this in 2 containers and froze one.