Mickeys Mac And Cheese Recipes

MICKEY'S MAC AND CHEESE RECIPE

Steps:

• In a large saucepan, melt butter on medium. Add flour and cook 5 minutes, stirring constantly until it forms a roux.
• Heat milk in microwave just until hot then slowly whisk it into the roux. Simmer 10 minutes until thickened, stirring constantly.
• Add sliced cheese and yellow mustard. Blend well until cheese has melted. Do not boil. Season with salt and pepper.
• In a separate pot, cook pasta according to package directions. Drain well and rinse under cold water.
• Mix cooked pasta with cheese sauce, stirring well to coat. Pour into a casserole baking dish and sprinkle top with remaining grated cheddar cheese.
• Broil in oven until cheese melts and top is lightly browned. ( Next time we won't put cheese on top and broil, just add a little more cheese to mixture)
• SERVE WARM

MOUSE'S MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Butter a 1 1/2 quart casserole dish. Bring a saucepan of lightly salted water to a boil. Add macaroni, and cook until not quite done, about 6 minutes. Drain.
• In a separate saucepan, melt the butter over medium heat. Blend in the flour, mustard powder, and pepper until smooth. Slowly stir in the milk, beating out any lumps. Add the American and processed cheeses, and stir constantly until the sauce is thick and smooth.
• Drain noodles, and stir them into the cheese sauce. Transfer the mixture to the prepared casserole dish. Sprinkle bread crumbs over the top.
• Cover the dish, and bake for 20 to 25 minutes, or until sauce is thick and bubbly.

SMOKY MAC AND CHEESE

Steps:

• Heat a large pot of salted water to a boil. Cook the pasta according to package directions for al dente, then drain and set aside.
• Set up your grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat a deep 12-inch cast-iron skillet over direct heat.
• Combine the cream, paprika, cayenne and hot sauce if using in the skillet. Season with salt and pepper. Bring to a simmer and simmer until the cream mixture is reduced by half and thickened, about 5 minutes. Whisk in the cream cheese and Gouda until fully melted. Stir in the ham and cooked pasta and continue to mix until fully combined.
• Stir together the panko, pecorino and scallions if using in a medium bowl. Sprinkle the panko mixture evenly over the mac and cheese. Move the skillet to indirect heat, cover the grill and cook until golden brown and bubbly, about 5 minutes.
• (Alternatively, you can make the mac and cheese in a 12-inch cast-iron skillet on a stovetop over medium-high heat, then top with the panko mixture and bake in a 400 degrees F oven for 10 minutes.)

MICHAEL JORDON'S MACARONI & CHEESE

Steps:

• Preheat oven to 400 degrees.
• Cook macaroni according to package directions.
• Drain, rinse with cold water and set aside. Blond roux: Melt 1 stick of butter in small saucepan.
• Add 3/4 cup of flour.
• Blend well.
• Cook while stirring constantly, about 3-5 minutes, until flour and butter are well blended and start to dry slightly.
• Reserve for cheese sauce. Cheese sauce: In a large sauce pan, bring milk to simmer over medium heat. Whisk in 1/2 cup of the roux.
• Continue to whisk over heat until smooth and sauce begins to thicken, about 10 minutes.
• Saute diced onion in oil over medium heat until soft. Add onion to roux.
• Next add Worcestershire sauce, Dijon mustard, salt and pepper.
• Whisk to incorporate all ingredients.
• Begin to add cheddar cheese, gradually, in small amounts.
• Whisk constantly to help dissolve. Add remaining cheddar, the Gorgonzola and 3/4 cup of Parmesan.
• Whisk until smooth.
• Mix cheese sauce with cooked macaroni.
• Place in a large buttered oven-proof dish.
• Top with bread crumbs and remaining 1 cup of Parmesan cheese. Bake for about 10 minutes or until hot. To brown, place under the broiler until top is evenly browned; watch carefully.
• Note: The recipe says "8 servings", however it seems more like twelve or more.