Southern Living Baked Macaroni And Cheese Recipes

BAKED MAC AND CHEESE WITH BACON

Steps:

• Preheat oven to 350°F. Bring 3 quarts water to a boil over high in a large stock-pot. Stir in pasta and 1 tablespoon of the salt, and return to a boil. Cook, stirring occasionally, until pasta is tender but still firm, about 6 minutes. Reserve and set aside 2 cups cooking water, and then drain the pasta. Return pasta to pot, and remove from heat. Cover to keep warm.
• Generously butter a 13- x 9-inch baking dish, and set aside. Toss together breadcrumbs; Parmesan cheese; and half of the cooked, crumbled bacon in a bowl, and set aside. Stir together flour, pepper, mustard, and remaining 1 1/2 teaspoons salt in a small bowl. Heat milk and buttermilk in a medium saucepan over medium, undisturbed, until barely steaming but not boiling, 4 to 5 minutes. Set aside.
• Melt butter in a large heavy saucepan over medium-high. Add flour mixture. Cook, whisking often, until mixture is smooth and thick and has a delicate golden color and toasted aroma, about 2 minutes. Slowly whisk in warm milk mixture. Bring to a boil over high. Cook, stirring often, until thickened to the texture of cream, about 3 minutes.
• Stir shredded Cheddar and Monterey Jack cheeses into milk mixture, and remove from heat. Stir in beaten eggs until mixture forms a smooth sauce.
• Uncover cooked pasta, and stir. (If pasta sticks together, stir in reserved warm cooking water, and drain again.) Stir cheese mixture and remaining bacon into drained pasta in stockpot.
• Transfer pasta mixture to prepared baking dish, and sprinkle evenly with breadcrumb mixture. Bake in preheated oven until firm, puffed up, and lightly browned, 35 to 40 minutes. Serve hot or warm.

BEST-EVER MACARONI AND CHEESE

Steps:

• Preheat oven to 350°F. Prepare pasta according to package directions for al dente.
• Melt butter in a large saucepan over medium. Add next 6 ingredients; cook, stirring, 30 seconds. Add flour, and cook, stirring, until golden, 2 minutes. Gradually whisk in milk and cream. Bring to a boil, whisking occasionally. Reduce heat to medium-low; simmer, whisking, until slightly thickened, 5 minutes. Stir in Worcestershire sauce. Remove from heat; stir in 3/4 cup each of shredded Cheddar cheeses until melted. (Reserve remaining 1/4 cup each of shredded cheeses.) Stir in pasta and diced cheeses; pour into a lightly greased 13- x 9-inch (3-quart) baking dish.
• Bake on a rimmed baking sheet in preheated oven until bubbly and golden, 30 minutes. Remove from oven; increase oven temperature to broil. Sprinkle with reserved shredded cheeses; broil 6 inches from heat until cheeses are melted and golden, about 2 minutes. Remove from oven; cool slightly on a wire rack, about 15 minutes.

SOUTHERN LIVING BAKED MACARONI AND CHEESE

Steps:

• In a 3/4 cup saucepan, melt butter over medium heat.
• Add onion, cooking and stirring for approximately 2 minutes.
• Whisk in soup, milk, hot sauce and 1/2 cheddar cheese.
• Stir just until cheese melts.
• Stir in macaroni, and pour into a lightly greased 9-inch square baking dish.
• Top with remaining cheese, and bake@ 375ºF.
• for 30-45 minutes, or until golden and bubbly.

SOUTHERN LIVING'S CLASSIC BAKED MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees.
• Prepare pasta according to package directions. Keep warm.
• Melt butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat. Stir in salt, peppers, 1 cup shredded cheese and cooked pasta.
• Spoon pasta mixture into 4 lightly greased (8-ounce) ramekins; top with remaining 1 cup cheese.
• Bake for 15 minutes or until bubbly. Let stand 10 minutes before serving.

CLASSIC MAC & CHEESE (SOUTHERN LIVING FEB 2007)

Steps:

• Prepare pasta according to package directions. Keep warm.
• Melt butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat. Stir in salt, black and red pepper, 1 cup shredded cheese, and cooked pasta.
• Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining 1 cup cheese.
• Bake at 400°F for 20 minutes or until bubbly. Let stand 10 minutes before serving.
• Note: For testing purposes only, we used Kraft Sharp Cheddar Cheese. To lighten, 2% reduced-fat milk and reduced-fat cheese may be substituted.
• One-Pot Macaroni and Cheese: Prepare recipe as directed, stirring all grated Cheddar cheese into thickened milk mixture until melted. Add cooked pasta, and serve immediately. Prep: 10 min., Cook: 7 minutes.