Macaroniandcheesealaking Recipes

MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• In a large pot, bring the water to a rolling boil. Add the salt. Taste the water. It should be salty like sea water. Add the macaroni and stir, with a wooden spoon or large slotted spoon, to ensure the macaroni does not stick to the bottom of the pot as it cooks. Cook until the macaroni is still quite firm, 8 to 10 minutes.
• Pour the macaroni and water into a strainer placed over the sink. Allow the water to drain out, reserving approximately 1 cup of the liquid.
• In the same pot, bring the cream, garlic cloves, and the reserved cooking liquid to a simmer. Add the mustard and 3 cups of the Gruyere. Season with salt and pepper, to taste. Simmer gently, stirring constantly, until the cheese is melted and has integrated with the cream. Add the Parmesan and Cheddar. Stir with a wooden spoon and simmer again until smooth. Add a splash of Worcestershire and a splash of hot sauce. Stir to blend. Taste for seasoning.
• Add the macaroni to the cream and stir gently to blend. Allow the macaroni to rest on the stove, 5 to 10 minutes, so the pasta absorbs the flavors. Remove and discard the garlic cloves.
• Fill a baking dish with the macaroni mixture, top with the bread crumbs, the remaining Gruyere cheese and bake 10 to 12 minutes or until the bread crumbs crust on top. Serve immediately.

MACARONI AND CHEESE A 'LA KING

Steps:

• Cook macaroni and cheese following package directions.
• Instead of adding milk, add chicken a'la king.
• Mix well.
• This is one of my family's favorites.
• They fight over the leftovers.
• Enjoy! lindaWWJD.

MACARONI AND CHEESE

Steps:

• Preheat the oven to 450 degrees F.
• Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
• Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Cook the macaroni until still slightly firm. Drain and set aside.
• In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
• Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
• Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
• Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
• In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
• Use a fork to crumble the gorgonzola.
• Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.

MACARONI AND 4 CHEESES

Steps:

• Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.
• Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.
• Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, Jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.
• Combine bread crumbs, Parmesan and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes. Then broil for 3 minutes so the top is crisp and nicely browned.

ULTIMATE MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well.
• Melt butter in same saucepan on medium heat. Sprinkle with flour and seasonings. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth. Remove from heat. Add macaroni; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and paprika; sprinkle evenly over top.
• Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.

CHEF JOHN'S MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.
• Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.
• Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.
• Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.
• Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.

OLD-FASHIONED MACARONI AND CHEESE

Steps:

• Cook macaroni in boiling water until almost tender; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt, mustard, pepper and pepper sauce until smooth. Cook for 1 minute or until bubbly. Stir in the macaroni, milk and 4 cups cheese. , Transfer to an ungreased 13x9-in. baking dish. Cover and bake at 350° for 45-50 minutes or until bubbly. Uncover; sprinkle with the remaining cheese. Let stand for 5 minutes before serving.

OLD FASHIONED MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Combine cooked macaroni, butter, cheese, salt and pepper.
• Place in a greased 1 1/2 quart baking dish.
• Combine eggs and milk; pour over macaroni.
• Bake for 40 to 50 minutes.

GRANDMA'S HOMEMADE MACARONI AND CHEESE

Steps:

• Cook macaroni until soft.
• Use a large roast-pan or bowl which you would cook casseroles in the oven, and put a thin layer of macaroni upon the bottom, and then spread cheese over that layer, and repeat this layering process until the cheese and macaroni are gone (makes about 3-4 layers each).
• Mix salt, pepper, eggs and milk together.
• Pour into layered macaroni & cheese, until filled at the top (or until it is gone).
• Sprinkle w/ paprika on top.
• Place in oven, Bake at 350 degrees for about 45 minutes (covered).
• Enjoy!

MENA'S BAKED MACARONI AND CHEESE WITH CARAMELIZED ONION

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking dish.
• Melt 2 tablespoons of the butter in a large skillet over medium heat. Add onions, sugar, and salt. Cook, stirring often, until onions are caramel colored, 15 to 20 minutes. If mixture is too dry, add an additional tablespoon of butter. Set aside.
• Bring a large pot of lightly salted water to a boil. Add macaroni and cook until al dente, 8 to 10 minutes. Drain, cover and set aside.
• Melt 1 tablespoon of the butter in a small skillet over medium heat. Stir in the bread crumbs and toast lightly for a few minutes, stirring constantly.
• Melt the remaining 3 tablespoons butter in a large pot over medium heat. Dissolve the dry mustard in an equal amount of water and add to the pot along with the garlic, and cayenne pepper. Stir until fragrant, about 30 seconds. Sprinkle in the flour and cook until golden, about 1 minute. Slowly whisk in the milk and broth. Bring to a simmer stirring constantly until the mixture is slightly thickened, about 5 minutes.
• Remove the pan from the heat and stir in the Cheddar and Parmesan cheeses until melted. Stir in the onions and season with salt and pepper. Add the drained macaroni and stir until blended. Pour into the prepared baking dish and top with bread crumbs.
• Bake until golden brown and bubbling around the edges, 25 to 30 minutes. Let cool for 10 minutes before serving.

GEORGIA MACARONI WITH AMERICAN CHEESE

Steps:

• Boil 4 cups of salted water and add the macaroni; cook 8 minutes, or until done; Drain macaroni and set aside.
• In a medium saucepan, melt butter over LOW heat.
• Add cheese slices, one by one, until all are melted through, and cheese is smooth.
• Stir in the canned milk, more or less to your desired consistency.
• Add drained macaroni to cheese mixture; add salt and pepper to taste, and mix well until coated.
• Serve immediately.

CLASSIC MACARONI AND CHEESE

Steps:

• Heat oven to 350°F.
• Melt butter in large saucepan on low heat. Stir in flour; cook and stir 2 min. or until bubbly. Gradually stir in milk; bring to boil on medium heat, stirring constantly. Simmer on low heat 3 to 5 min. or until thickened, stirring constantly. Add 1-1/2 cups cheese; cook and stir 2 to 3 min. or until melted. Stir in macaroni.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray; sprinkle with remaining cheese.
• Bake 20 min. or until heated through.

MACARONI AND CHEESE ALA ISAAC AND GOOD AND PLENTY

Steps:

• Heat the milk and cream together to a boil.
• Melt butter in saucepan.
• When melted, add all the flour, stirring constantly.
• Let cook for 4 to 5 minutes, continuing to stir.
• Remove from heat, and add warm milk and cream while whisking-- if sauce is too thick, add a touch more milk.
• Add cheese to white sauce and stir.
• (Save a bit of cheese for the topping.) Stir sauce into macaroni and place in a buttered casserole dish.
• Place in 350-degree oven until slightly brown and bubbly on top-- 25 to 30 minutes.