Ricks Macaroni And Cheese Recipes

CHEESE LOVERS 5 CHEESE MAC AND CHEESE

Steps:

• Preheat oven to 450 degrees F and butter a 9 by 13-inch glass baking dish.
• Bring a large pot of water to a boil and add salt. Cook macaroni according to package directions. Drain.
• In a large Dutch oven or other heavy pot, saute the bacon until crisp. Remove bacon with a slotted spoon and reserve. Saute the onion in the bacon drippings until soft. Add the 5 tablespoons butter to the onion mixture and melt the butter stirring with a wooden spoon.
• Using a whisk, add the flour, and stir constantly until well mixed with the fat making a roux. Whisk in the mustard. Gradually add the milk and cream whisking constantly.
• Add the thyme, bay leaf, and salt. Let come to a simmer and stir frequently for 15 minutes.
• Strain the hot milk mixture into a metal bowl and discard the solids. Working quickly, mix in 1 cup fontina, blue cheese, 1/2 cup Gruyere, 1/2 cup white Cheddar, 1/2 cup Parmesan, the reserved bacon, and parsley. Continue to stir until all cheese is melted.
• Add the cooked noodles to the cheese mixture to coat. Add the noodle mixture to the prepared baking dish. Mix the remaining cheese and bread crumbs together and sprinkle on top of the noodles. Bake for about 15 to 20 minutes or until bubbling and golden brown. Remove from oven when done and rest for 5 minutes.

RICK'S MACARONI AND CHEESE

Steps:

• Toss drained macaroni with melted butter.
• Stir in eggs and half and half. Mix well.
• Add Velveeta, sharp cheddar and co-jack cheeses. Mix well.
• Spray a 13" x 9" baking pan with cooking spray.
• Pour macaroni mixture into pan.
• Top with mozzarella cheese.
• Bake at 350 degrees for 30 to 45 minutes until brown and bubbly.

RICK'S MACARONI AND CHEESE

Steps:

• To make the crumbs, melt the butter with the garlic in a large skillet over medium-low heat until the garlic is tender but not browned, about 3 minutes. Add the crumbs and stir until they are well-coated with the butter mixture. Set aside.
• Meanwhile, position a rack in the center of the oven and preheat to 350°F. Butter a 3-quart shallow baking dish.
• Bring a large pot of lightly salted water to a boil over high heat. Add the macaroni and cook according to the package directions until al dente. (Remember that the macaroni will be cooked again during baking, so do not overcook.) Drain well.
• Add the butter to the pot and melt over medium heat. Whisk in the flour, reduce the heat to low, and let bubble without browning for 1 minute. Whisk in the milk. Return the heat to medium and cook, whisking often, until the sauce comes to a boil. Remove from the heat and stir in the Cheddar and Muenster, along with the mustard, and season with the salt and pepper. Spread in the casserole and sprinkle with the crumbs.
• Bake until the crumbs are browned and the sauce is bubbling, about 20 minutes. Let cool for 5 minutes, then serve hot.

TODAY'S MACARONI AND CHEESE

Steps:

• Fill a large pot with about 6 quarts water and place over high heat.
• Warm the milk in a small saucepan over medium heat, or in a glass measuring cup in a microwave, for about 1 minute.
• In a medium saucepan, melt the butter over medium heat, then stir in the flour-whisk until the mixture turns a deep golden, about 2 minutes.
• Add in the warmed milk all at once and continue to whisk constantly until the mixture thickens and comes to a full boil, 4-5 minutes (whisk diligently and there will be no lumps).
• Stir in the salsa, remove from heat, then stir in the cheese, stirring until cheese is melted.
• Taste and season with salt.
• When the water comes to a boil, add in pasta.
• Stir so no pieces stick together; boil until pasta is al dente, about 8-10 minutes.
• Drain pasta well and return to the pot.
• Stir in the cheese sauce, then spoon mixture into a serving dish; sprinkle with cilantro.
• *If you want a crusted macaroni and cheese-spoon mixture into a buttered baking dish; top with ½ cup bread crumbs mixed with 1 tablespoon melted butter and bake at 375° for 10-12 minutes, until richly browned and crisp.