Smac N Cheese Recipe 45

BAKED MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F.
• In a large pot of boiling, salted water cook the pasta to al dente.
• While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
• Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
• Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
• Remember to save leftovers for fried Macaroni and Cheese.

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.)

NICKEL DINER SMAC AND CHEESE

Steps:

• Preheat oven to 400 degrees F. Grease a 9-by-13-inch baking dish and set aside.
• Bring a large pot of salted water to a boil. Add pasta and cook until just al dente. Drain and toss with a little butter or olive oil to keep from sticking.
• Melt butter in a large saucepan over medium heat. Add flour and whisk to create a roux. Cook for a minute or so, whisking frequently, until mixture looks like wet sand. Slowly pour in milk, whisking constantly, until roux is incorporated. Whisk in Dijon. Add mozzarella, 16 ounces pepper jack and all but 4 ounces Parmesan. Cook, stirring frequently, until mixture is smooth and all the cheese has melted, the sauce is thick and you are able to draw a line through it on the back of a spoon, 15 to 20 minutes. Add Spice Mix and hot sauce and stir again to make sure seasoning is evenly distributed.
• Combine the drained pasta with the cheese sauce in a large bowl, mixing well. Pour into the prepared baking dish and top with the remaining 8 ounces pepper jack cheese and the Roasted Tomato quarters. Finish topping with the remaining 4 ounces Parmesan and Buttered Breadcrumbs. Bake until the top is bubbly and browned, 10 to 15 minutes.
• Place salt, cayenne, chile powders, cumin and turmeric in a food processor and grind until well blended. Store in a sealed container.
• Preheat oven to 350 degrees F.
• Place diced bread cubes in a bowl. Melt butter in a small saucepan and add parsley and garlic, stirring until garlic cooks slightly, 1 to 2 minutes. Pour mixture over diced bread cubes and toss until blended. Place mixture on a parchment-lined baking sheet and bake until brown, 10 to 15 minutes. Let cool. Place in a large plastic bag and crush with a rolling pin until mixture is crumbly.
• Preheat oven to 400 degrees F.
• Toss cut tomatoes in a large bowl along with olive oil, garlic, salt, pepper and thyme. Place tomatoes cut-side down on a parchment-lined sheet pan and roast until the tomato skins are blistered and wrinkled, 10 to 15 minutes. When tomatoes are cool enough to handle, remove skins and set aside.

COSTCO MAC AND CHEESE

Steps:

• Bring a pot of water to a boil - add cavatapi and cook according to directions on package. Drain water and set aside.
• Add butter to a large skillet and melt over low heat. Add heavy cream and milk and stir until combined.
• Slowly mix in cheeses over medium-low heat until it thickens. If it doesn't thicken, you can add in a mixture of 1 teaspoon cornstarch and 2 teaspoons cold water.
• Add seasonings to taste.
• Combine the pasta with the sauce and pour into a large baking dish.
• Top with shredded cheddar cheese
• Bake at 400 for 25-30 minutes or until heated through. Broil to caramelize cheese.

EASIEST MAC 'N' CHEESE

Steps:

• Preheat oven to 375 degrees.
• Place cottage cheese, buttermilk, and mustard in a mixing bowl. Using a stick blender, puree until smooth. (If you don't have a stick blender, a regular blender works fine, just pour into a bowl after it is pureed).
• Add cheddar cheese and uncooked macaroni to pureed mixture and stir until well mixed.
• Spray a 8x11 baking dish with non-stick spray, then pour mixture into dish.
• In a small bowl, mix together bread crumbs and parmesan cheese. Sprinkle over top of mixture in the baking pan.
• Bake for about 45 minutes, until edges are nice and bubbly and top is browned.

OLD SCHOOL MAC N' CHEESE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
• Melt butter in a large pot over medium-low heat. Slowly add flour to butter, whisking constantly; cook until brown and the mixture no longer smells of flour, about 5 minutes. Pour 1 cup milk into the flour mixture, whisking continually until fully incorporated, about 45 seconds; repeat twice. Add remaining 3 cups milk to the mixture, whisking to incorporate. Stir Worcestershire sauce, mustard powder, onion powder, and cayenne pepper into the mixture; season with salt and black pepper.
• Reduce heat to low. Cook sauce, whisking frequently, until it begins to thicken, about 10 minutes. Add about half the package of shredded Cheddar cheese; stir continually until the cheese melts completely. Repeat with remaining half package of Cheddar cheese and the American cheese, about 4 ounces at a time. Once cheese is entirely incorporated, remove sauce from heat.
• Stir drained macaroni into the cheese sauce to coat. Divide macaroni between two 9x13-inch baking dishes.
• Mix crushed potato chips, 1 cup shredded Cheddar cheese, and Parmesan cheese in a bowl. Top the macaroni with the potato chip mixture evenly. Spray the potato chip mixture with cooking spray.
• Bake in preheated oven until the crust is golden brown and the sauce is bubbling, 35 to 45 minutes.

GRANDMOTHER'S MACARONI AND CHEESE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
• Stir macaroni, Cheddar cheese, milk, egg, mustard, hot pepper sauce, salt, and pepper together in a bowl; pour into a baking dish.
• Bake in the preheated oven until brown and thickened, about 45 minutes.

OLD FASHIONED MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Prepare the elbow macaroni according to package directions.
• Meanwhile, melt the butter in a small saucepan over medium high heat. Stir in the flour until a cream colored paste forms. Then pour in the milk and stir constantly until this comes to a hard boil, then stir for 1 more minute. Remove from heat and set aside.
• When the macaroni is cooked, spread 1/2 of it into the bottom of a lightly greased 9x13-inch baking dish. Then layer 1/2 of the grated onion, 1/2 of the salt and pepper and 1/2 of each of the cheeses. Repeat this one more time: macaroni, onion, salt and pepper and cheeses, and then pour the reserved white sauce over all. Top off with small pats of butter to taste.
• Cover and bake at 350 degrees F (175 degrees C) for 45 minutes.

CHUCK'S FAVORITE MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
• In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
• Bake 30 to 35 minutes, or until top is golden.

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!

ULTIMATE MAC 'N' CHEESE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a large pot over medium heat, cook the bacon crispy and the fat has rendered.
• Add the garlic, bread crumbs, chives, and parsley. Stir and cook until the bread crumbs are toasted, about 5 minutes. Remove from the pot.
• In the same pot on medium heat, melt the butter. Sprinkle in the flour and stir until combined.
• Add the evaporated milk and bring to a simmer. Season with salt, pepper, mustard powder, and cayenne. Whisk to incorporate and smooth any lumps. The sauce should be thick enough to coat the back of the spoon.
• Add the pasta to the sauce and stir to combine.
• Add the cheddar, Gruyère, Colby Jack, Gouda, and provolone cheese, then fold the cheeses into the pasta. If it seems too dry, add more milk to your liking.
• Transfer the mixture to a baking dish and top with the shredded mozzarella and cheddar.
• Bake for 45 minutes, or until the mac 'n' cheese is bubbly, melted, and golden brown on top.
• Serve with a sprinkle of the bread crumb mixture for added flavor!
• Enjoy!