Uptown Get Down Macaroni And Cheese Recipes

DOWN HOME MACARONI AND CHEESE

Steps:

• Melt 3 tablespoons of the butter in large saucepan on low heat.
• Blend in flour and salt; cook and stir 1 minute.
• Gradually add milk; cook, stirring constantly, until thickened.
• Add prepared cheese product and 1-1/2 cups of the shredded cheese; stir until melted. Stir in macaroni.
• Pour into lightly greased 1-1/2-quart casserole.
• Melt remaining 1 Tablespoon butter; toss with bread crumbs.
• Sprinkle casserole with remaining 1/2 cup cheese and bread crumb mixture.
• Bake at 350 degrees F for 20 minutes or until thoroughly heated.

SLIMMED DOWN MACARONI AND CHEESE

Steps:

• Bring a large pot of cold water to a boil and salt it generously. Add the noodles, and cook, stirring occasionally, until al dente, about 8 to 10 minutes.
• Mix about 1 tablespoon of skim milk with the cornstarch and set aside. Heat the remaining skim milk in a saucepan over medium heat with the parsley, thyme, and bay leaf. When fragrant, whisk in the cornstarch mixture and bring to a boil over high heat, and simmer until the milk thickens. Remove the herbs and stir in the cheese, until melted. Whisk the butter, mustard, salt, nutmeg, and cayenne into the sauce.
• Drain the pasta and transfer to a large bowl. Toss with the cheese sauce and season with salt and black pepper. Serve.

DOWN HOME MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees. Bring 6 quarts of water to a boil. Add the salt and reboil before adding the pasta. Cook the pasta according to the package directions; about 10 to 12 minutes. While the pasta is cooking, heat the butter over medium heat in a saucepan until it begins to bubble but do not let it brown. Whisk in the flour to create a roux for the white sauce base. Cook the flour and butter, over low heat, for 5 to 7 minutes, add the hot milk in a steady stream. Cook the white sauce for 10 minutes. Add the salt, pepper, mustard, cayenne pepper, Colby and Cheddar cheeses and cook for 2 minutes over low heat. Drain the pasta and place into a baking casserole dish large enough to hold the pasta and all of the sauce. Add the cheese sauce by pouring over the top. Sprinkle the bread crumbs and Parmesan cheese over the top and bake for 15 minutes or until the top is well browned and crusty.;

MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees.
• In a pan cook butter, salt, pepper and flour and stir until smooth.
• Remove from heat add milk, return to heat and bring to a boil.
• Boil 1 minute.
• Remove from heat and add cheese, stir until melted.
• Pour over elbows, sprinkle with breadcrumbs and bake at 350 degrees for 30 minutes.

'GOT SOME CRUST' MACARONI AND CHEESE

Steps:

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

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.

VELVEETA DOWN-HOME MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
• Melt 3 tablespoons butter in a medium saucepan over medium heat. Whisk in flour; cook and stir for 2 minutes. Gradually stir in milk and bring to boil; cook and stir until thickened, 3 to 5 minutes. Add Velveeta; cook and stir until melted, about 3 minutes. Stir in cooked macaroni.
• Spoon mixture into the prepared dish; sprinkle with Cheddar cheese. Mix melted butter and cracker crumbs until combined; sprinkle over casserole.
• Bake in the preheated oven until heated through, about 20 minutes.

MACARONI AND CHEESE

Steps:

• Preheat oven to 400. Butter 4 14oz ovenproof dishes. In a small bowl, toss melted butter, breadcrumbs and 1/4 cup of the cheddar cheese.
• In a large pot of salted water, cook macaroni according to package; drain.
• In a large saucepan over medium heat, bring milk to a boil. Reduce heat to medium-low; add cream cheese cut into cubes; stir until melted, about 2 minutes. Gradually stir in the remaining cheddar until melted, about 5 minutes. Add cooked pasta, salt and pepper; toss to combine. Divide the mixture among prepared dishes. Bake until bubbly, about 10 minutes. Remove from oven and sprinkle with breadcrumb mixture. Bake until golden brown, about 10 minutes more.

VELVEETA DOWN-HOME MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
• Melt 3 tablespoons butter in a medium saucepan over medium heat. Whisk in flour; cook and stir for 2 minutes. Gradually stir in milk and bring to boil; cook and stir until thickened, 3 to 5 minutes. Add Velveeta; cook and stir until melted, about 3 minutes. Stir in cooked macaroni.
• Spoon mixture into the prepared dish; sprinkle with Cheddar cheese. Mix melted butter and cracker crumbs until combined; sprinkle over casserole.
• Bake in the preheated oven until heated through, about 20 minutes.

DOWN-HOME MACARONI & CHEESE

Steps:

• Heat oven to 350ºF.
• Melt butter in large saucepan on low heat. Remove half of butter; mix with bread crumbs. Set aside. Stir flour into remaining butter in saucepan; cook and stir 1 min. Gradually stir in milk until well blended; cook and stir until thickened. Add VELVEETA and 1-1/2 cups cheddar; cook until melted, stirring frequently. Stir in macaroni.
• Spoon into 1-1/2-qt. casserole; top with remaining Cheddar and buttered crumbs.
• Bake 20 min. or until heated through.

MACARONI AND CHEESE

Steps:

• Heat oven to 350°F.
• Cook pasta as directed; drain and put in a casserole dish, adding a stick (1/2 cup) of butter before covering with a lid.
• Melt remaining 4 tablespoons butter in a pot. Stir in flour, salt, and pepper; until blended into a roux. Slowly add milk and heat to a simmer, stirring constantly. Remove from heat, adding white cheddar, monterey jack, and one package feta cheese to the white sauce; stir until smooth and creamy.
• Pour cheese sauce over the macaroni, folding together until thoroughly combined. Sprinkle remaining package of crumbled feta cheese over the casserole; bake for thirty minutes. Let stand for five minutes before serving.

MACARONI AND BLUE CHEESE

Steps:

• Preheat the oven to 350 degrees. Lightly grease a 12 by 9-inch baking dish.
• Cook the macaroni in plenty of salted boiling water according to the instructions on the package, or until al dente. Drain and rinse under cold water. Place in a water bowl and set aside until required.
• In another pan, bring the milk to a boil and set aside.
• Melt the butter in a heavy saucepan over low heat. Whisk in the flour and cook for 5 minutes, whisking continously. Be careful not to let the mixture brown.
• Remove from the heat and whisk the hot milk into the butter and flour mixture. When smoothly blended, return to medium heat and continue cooking for about 5 minutes, whicsking constantly until sauce is smoot and thick. Add the salt.
• Add the sauce to the macaroni. Ad the three-quarters of the crumbled blue cheese and stir well. Transfer the macaroni mixture to the prepared baking dish and spread in an even layer.
• Sprinkle the remaining cheese evenly over the surface. Bake for 25 minutes, until bubbling hot.
• If desired, lightly brown top of the macaroni and cheese under a preheated broiler for 3-4 minutes. Serve hot, sprinkled with ground black pepper to taste.

VELVEETA DOWN-HOME MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
• Melt 3 tablespoons butter in a medium saucepan over medium heat. Whisk in flour; cook and stir for 2 minutes. Gradually stir in milk and bring to boil; cook and stir until thickened, 3 to 5 minutes. Add Velveeta; cook and stir until melted, about 3 minutes. Stir in cooked macaroni.
• Spoon mixture into the prepared dish; sprinkle with Cheddar cheese. Mix melted butter and cracker crumbs until combined; sprinkle over casserole.
• Bake in the preheated oven until heated through, about 20 minutes.