Macaroni And Cheese Leo Tolstoys Family Style Recipes

MEXICAN-STYLE MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F.
• Make macaroni and cheese according to package directions. Transfer to a medium-size baking dish or casserole dish.
• Sprinkle Mexican seasonings over top of macaroni and cheese. Sprinkle cheese blend over top to cover. Place in oven and bake for 5 minutes, or until cheese is melted.

FAMILY-FAVORITE MACARONI AND CHEESE

Steps:

• Heat oven to 350 degrees.
• Cook elbow macaroni as directed on package.
• While macaroni is cooking, melt butter in a 3 quart saucepan over low heat.
• Stir in flour, salt, pepper, mustard and Worcestershire sauce.
• Cook over medium-low heat, stirring constantly, until mixture is smooth and bubbly.
• Remove from heat.
• Stir in milk.
• Heat to boiling, stirring constantly.
• Boil and stir for 1 minute.
• Stir in cheese.
• Cook, stirring occasionally, until cheese is melted.
• Drain macaroni when done. Gently stir macaroni into cheese sauce and pour into ungreased 2 quart baking dish.
• Mix together bread crumbs and parmesan cheese; sprinkle over macaroni and cheese.
• Bake, uncovered, for 25 minutes or until bubbly.

TEX-MEX MACARONI AND CHEESE

Steps:

• In a large skillet, brown beef and drain off excess fat. Add taco seasoning and water according to seasoning package directions and simmer for 10 minutes or until liquid is absorbed. Set aside.
• Prepare macaroni and cheese according to package directions, adding butter or margarine and milk as indicated. Combine beef mixture and macaroni and cheese. Mix together and serve.

MACARONI AND CHEESE (LEO TOLSTOY'S FAMILY STYLE)

Steps:

• Bring a large pot of heavily salted water to a boil over high heat.
• Make the vegetable sauce(see recipe below) while waiting for water to boil.
• When water has began to boil Add the pasta and cook until for about 5-10 minutes until Al dente( firm yet springy to the touch).
• Strain and add butter; set aside until needed.
• On a large skillet or large casserole dish place 1/3 of pasta and add the vegetable sauce and shredded cheese,then add another layer with pasta, sauce and cheese. Repeat until skillet or Casserole dish is full.
• Put skillet or casserole dish in to the oven for 20 minutes 302 F (150C).
• When done sprinkle Parmesan on top and serve with fresh chopped basil and fresh tomatoes.
• Vegetable Sauce: slice carrots, onions, rutabagas or turnips, and potatoes into small pieces. In a large pot, add a tablespoon butter then add the vegetables. Sautee the vegetables until onions are translucent. Add 1 table spoon butter and flour and cook until a reux forms( blond colored paste) Add 1cup of chicken stock(add more as necessary) and a spoon of sugar. Cook until the vegetables become soft. Than puree it. Add salt and pepper to taste.