Sobo Cafe Macaroni And Cheese Recipes

CAFETERIA MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• Heat the milk in a small saucepan. Stir in mustard, Worcestershire sauce, salt, and hot sauce. Set aside.
• Stir 1 1/2 tablespoons butter and 3 cups cheese into the drained macaroni. Pour the hot milk mixture over the cheese and macaroni. Transfer to prepared baking dish. Sprinkle remaining 1/2 cup cheddar on top. Combine the bread crumbs with the melted butter, and spread over the top. Sprinkle with paprika.
• Bake in preheated oven for 30 minutes, and then place under the broiler for 1 to 2 minutes.

SOBO CAFE MACARONI AND CHEESE

Steps:

• Cook pasta al dente, drain.
• Saute onions in butter until translucent. Add garlic and flour, lower heat to medium, and brown flour to color of brown egg.
• Slowly pour in milk while stirring. Turn up heat and stir constantly until sauce turns thick; when it does, add half the cheddar, and the spices, tomato, pasta and cream cheese.
• Dump into greased 12x17 deep casserole or roasting pan and top with other half of cheddar and bread crumbs.
• Bake at 375 degrees until brown and gooey, about an hour.

MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F.
• Bring a large pot of salted water to a boil over medium heat. Add the macaroni and cook until slightly underdone, or very al dente, about 7 minutes. Drain the pasta and return it to the pot.
• In a saucepan over medium heat, melt the butter and stir in the flour. Cook, stirring constantly, until the roux turns a very pale golden color. Add the milk and whisk well to remove any lumps. Bring to a simmer over low heat.
• Meanwhile, in a small bowl, mix together the bread crumbs, 1/4 cup of Parmesan, parsley and canola oil. Reserve.
• Add the paprika, Cheddar, the remaining 8 ounces of grated Parmesan, the cottage cheese and salt and pepper, to taste, into the milk mixture. Pour the cheese sauce over the pasta and stir to combine.
• Reserve 3 cups for the Round 2 web recipe Spicy Macaroni and Cheese Bites.
• Spray a 9 by 13-inch ovenproof baking dish with cooking spray. Pour in the macaroni and cheese and spread it evenly in the pan. Sprinkle with the bread crumb mixture and bake for about 30 minutes until the bread crumbs are toasted and golden.

'GOT SOME CRUST' MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch glass baking dish.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain and mix with 1/2 of the butter.
• While macaroni is boiling, melt remaining butter in a saucepan over medium heat. Stir in onions, and cook until they begin to soften, about 3 minutes. Stir in flour, and cook 5 minutes longer. Add milk and bring to a simmer, stirring frequently. Cook and stir until milk has thickened, about 10 minutes.
• Once thick and smooth, stir in salt, white pepper, Worcestershire sauce, hot pepper sauce, mustard, 2 cups Cheddar cheese, and 1/4 cup Parmesan cheese. Stir until cheeses have melted, then stir in macaroni until evenly coated. Scrape into the prepared baking dish and smooth the top. Toss remaining 1 cup Cheddar cheese and 1/4 cup Parmesan cheese with bread crumbs in a mixing bowl. Sprinkle evenly over macaroni.
• Bake in the preheated oven until macaroni is hot and crust is golden brown, about 30 minutes.

MACARONI & CHEESE (SOHO GRAND HOTEL, NYC)

Steps:

• Shred cheddar cheese in a food processor (yes, it's a lot). Place shredded cheese in refrigerator while making sauce.
• Cook pasta in a large pot of boiling, salted water until the al dente stage (about 10 minutes) and drain. Tip: don't overcook. The pasta will bake later on and overcooking at this stage will make it mushy in the final dish.
• Preheat oven to 400°F.
• Meanwhile, melt butter in a large saucepan over medium heat. Add onions and cook until they are translucent but not brown, about 5 minutes. Stir in flour until the mixture is smooth.
• Gradually add milk to the flour/butter mixture, stirring constantly. Cook and stir for 2 minutes. Add mustard, nutmeg, salt and pepper. Reduce heat and cook, stirring constantly until sauce thickens, about 5 more minutes, Turn off heat, and add two very large hands full of the shredded cheddar cheese to the mixture and stir until the cheese has melted into the sauce.
• Combine the cooked pasta and the cheese sauce and pour into a greased 4 quart baking dish. Sprinkle 1/2 the Parmesan cheese over the top, then sprinkle the rest of the shredded cheddar, then the rest of the Parmesan cheese.
• Bake at 400 F about 20 minutes, or until lightly browned and bubbly.
• Note: This will stay hot 30 - 45 minutes after removing from the oven.