No Fail Macaroni Cheese Recipes

NO-BAKE MACARONI AND CHEESE

Steps:

• For the cheese sauce: In a medium saucepan over medium heat, add 4 tablespoons of the butter. When foamy, sprinkle in the flour and a pinch of salt. Whisk to combine, then continue whisking until flour is cooked, 2 to 3 minutes. Whisk in the milk, pouring it in a slow, steady stream. Then whisk in the cream. Bring to a simmer. Set aside 3/4 cup of the mild Cheddar; whisk in the remaining mild Cheddar and the sharp Cheddar, smoked Cheddar and Brie. Continue to stir for 2 minutes or until all the cheese is melted, then turn the heat off. Stir in the remaining 1 tablespoon butter until melted and incorporated.
• For the macaroni: Fill a large pot halfway with water. Season with salt until it tastes like the sea. Bring to a boil, then add the macaroni. Stir, then simmer until macaroni is al dente, about 8 minutes. Drain.
• Meanwhile, preheat the oven to 350 degrees F.
• Place cooked macaroni into a heat-proof serving dish. Ladle cheese sauce all over, then sprinkle the reserved mild Cheddar on top. Place in the oven just until all of the Cheddar is melted and everything is heated through, 3 to 5 minutes.

EASY NO-BOIL MACARONI & CHEESE

Steps:

• Preheat oven to 350 degrees.
• Place butter in a 9x13" dish. Place in hot oven until butter melts.
• Remove; tilt to swirl butter and coat bottom and slightly up sides.
• Add dry macaroni and stir to coat. Sprinkle with cheese and stir to mix.
• Pour milk over evenly. DO NOT STIR!
• Bake uncovered for 1 hour.

NO FAIL MACARONI & CHEESE

Steps:

• Cook macaroni according to the package directions. Drain.
• In a saucepan, heat cream of mushroom soup over medium heat. Stir in milk and cheeses. Cook over low heat until cheese has melted and the sauce is a little thick. Add drained pasta and stir well.
• ** Cook time will vary according to the pasta you use. The cheese sauce will be ready in less than 10 minutes.
• ** For additional pizzazz, you could place finished mac & cheese in a oven-safe dish, top with breadcrumbs and/or bacon bits and place in 350 degree oven for about 15 minutes or until breadcrumbs have browned.

NO-BAKE MACARONI AND CHEESE

Steps:

• Whisk the egg, evaporated milk, mustard powder, cayenne, nutmeg, garlic, and salt and pepper to taste in a bowl; set aside.
• Bring a large pot of salted water to a boil. Cook the cauliflower until tender and almost falling apart, 8 to 10 minutes. Remove with a slotted spoon or sieve. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving about 1/4 cup pasta water. Save the pot.
• Put the egg mixture and cheeses in the empty pot and cook over medium-low heat, whisking constantly, until the cheese melts and the sauce begins to thicken, about 6 minutes. Remove from the heat. Add the cauliflower and puree with an immersion blender until smooth and light. Stir in some of the reserved pasta water to adjust the creaminess of the sauce as needed. Add the pasta to the sauce and toss, season with salt and pepper. Serve, sprinkled with breadcrumbs if desired.

MACARONI AND CHEESE

Steps:

• Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
• In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
• While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
• Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
• Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
• Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.