Shaqs Macaroni Cheese Recipe 465

SHAQ'S MACARONI AND CHEESE RECIPE - (4.6/5)

Steps:

• 1. Preheat oven to 425 degrees F. 2. In a large pot of boiling water, cook macaroni with oil and salt until al dente. Drain. 3. In a large saucepan, melt margarine over low heat. Add flour. Cook, stirring, for 1 minute. Add 1 cup milk and egg. Cook and stir for 1 minute. Stir in Velveeta cheese and half the cheddar; cook on low heat until cheese is melted and sauce is smooth. If sauce is too thick, stir in up to 1/2 cup milk. 4. Add cooked macaroni to sauce. Stir over low heat for 1 minute. Taste and add extra salt, if necessary 5. Pour mixture into a large greased casserole dish or baking pan. Top with remaining cheddar and bread crumbs. Bake for 30 minutes or until top and bottom are browned. Cool slightly, cut, and enjoy!

SHANNON'S SMOKY MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Fill a pot with lightly-salted water and bring to a boil. Stir the macaroni into the water and return to a boil. Cook and occasionally stir until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.
• Melt the butter in a large pot over medium heat. Add the flour to the melted butter and whisk continually for 1 to 2 minutes to make a roux. Whisk 2 cups of the milk into the roux until smooth and then add the remaining milk. Raise the heat to medium-high and continue cooking and stirring until thickened, but not boiling. Stir the Gouda, Cheddar, Swiss, and 1 cup Parmesan cheese into the mixture; once the cheeses have melted completely, fold the drained macaroni into the mixture to coat. Pour the macaroni mixture into a 9x13-inch baking dish.
• Stir 1/2 cup Parmesan cheese, bread crumbs, and cayenne pepper together in a small bowl; sprinkle over the macaroni. Drizzle the olive oil over the bread crumbs.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Allow to rest 10 minutes before cutting.

QUESO MACARONI AND CHEESE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in 5-quart Dutch oven, heat oil over medium-high heat. Add bell pepper, cumin and salt; cook 2 to 3 minutes, stirring occasionally, until peppers are just starting to soften. Transfer to small bowl; stir in green chiles, and reserve.
• Return Dutch oven to medium heat; melt butter in Dutch oven. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is smooth and bubbly.
• Gradually stir in milk. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in Velveeta™ cheese, and cook until melted, stirring occasionally. Stir in pasta and reserved vegetables. Remove from heat. Pour mixture into baking dish; top with Cheddar cheese.
• Bake 20 to 25 minutes or until edges are bubbly and cheese is melted. Top with remaining ingredients.

SHAQ'S MACARONI & CHEESE RECIPE - (4.6/5)

Steps:

• Preheat oven to 425°F. In a large pot of boiling water, cook macaroni with oil and salt until al dente. Drain. In a large saucepan, melt margarine over low heat. Add flour. Cook, stirring, for 1 minute. Add 1 cup milk and egg. Cook and stir for 1 minute. Stir in Velveeta cheese and half the cheddar; cook on low heat until cheese is melted and sauce is smooth. If sauce is too thick, stir in up to ½ cup milk. Add cooked macaroni to sauce. Stir over low heat for 1 minute. Taste and add extra salt, if necessary Pour mixture into a large greased casserole dish or baking pan. Top with remaining cheddar and bread crumbs. Bake for 30 minutes or until top and bottom are browned. Cool slightly, cut, and enjoy! You can substitute Monterey Jack, Gouda, or mild cheddar for all or part of the sharp cheddar.

ART SMITH'S MACARONI AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil over high heat.
• Add the penne and cook until al dente. Drain well.
• Position a rack in the center of the oven and preheat the oven to 350 degrees. Butter a deep 4-quart casserole.
• Melt the butter in a medium saucepan over medium heat.
• Whisk in the flour.
• Gradually whisk in the milk.
• Bring to a simmer, stirring constantly, until the sauce thickens. Reduce the heat to low and simmer 5 minutes.
• Remove from the heat and stir in 1 cup of the cheddar cheese and 1 cup of the American cheese.
• Season to taste with salt, pepper, and hot sauce.
• Combine the remaining cheddar and American cheeses.
• Spread one third of the penne over the bottom of the casserole dish.
• Top with half of the shredded cheese and a third of the sauce.
• Repeat, using another third of the penne with the remaining cheese and half the sauce.
• Finish with the remaining penne and sauce. Sprinkle Parmesan cheese over the top.
• Bake until bubbly and golden brown over the edges, about 30 minutes.

SHEILA'S MACARONI AND CHEESE

Steps:

• Boil macaroni to desired doneness, app. 7 minute Drain when done.
• While macaroni is cooking, melt butter over low heat, stir in flour.
• Raise heat to allow mixture to bubble (but not brown), stirring constantly.
• Add milk, mustard and onion.
• Stir over medium heat until mixture thickens.
• Add cheese-stir until blended.
• Add drained macaroni.
• Turn into casserole dish and sprinkle with breadcrumbs.
• Bake in a 400 degree oven for app. 30 minutes.
• Let cool slightly before serving.