All Day Macaroni And Cheese Recipes

Steps:

• Preheat oven to 400 degrees F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well.
• Melt butter in same saucepan on medium heat. Sprinkle with flour and seasonings. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth. Remove from heat. Add macaroni; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and paprika; sprinkle evenly over top.
• Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.

Steps:

• Preheat the oven to 450 degrees F.
• Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
• Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

Steps:

• In a saucepan over low heat, add oil then the onions sweat until translucent. (no color) Add the butter. When butter is melted, stir in the flour, stir until smooth. Meanwhile, in a separate bowl, heat the milk and wine until it boils. Remove from the heat, stir in the paprika, cheese, season to taste with nutmeg, white pepper, and salt. Mix in your cooked macaroni and serve immediately.

Steps:

• Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Combine the panko, melted butter and 1 teaspoon salt in a small bowl; set aside.
• Cook the pasta according to the package directions for al dente. Drain well and return to the pot.
• Whisk together the cream, mustard, cayenne, eggs, evaporated milk, 1 tablespoon salt and 1 teaspoon black pepper in a large bowl. Reserve 2 cups of the grated Cheddar for topping. Stir the remaining Cheddar into the sauce.
• Pour the cheese mixture into the pot with the macaroni and place over medium heat. Cook, stirring constantly, until the mixture is warm but not hot, about 3 minutes.
• Transfer to a 9-by-13-inch baking dish and sprinkle evenly with the reserved Cheddar. Top with the breadcrumb mixture.
• Bake until the center of the casserole is set and the top is golden brown, 45 to 50 minutes.

Steps:

• Grease a 3 1/2-quart or larger crock pot.
• In a large bowl, mix together macaroni, evaporated milk, milk, eggs, salt, pepper and 3 cups of the cheese.
• Add mixture to crock pot and sprinkle with remaining cheese.
• Cover and cook on low for 5-6 hours until mixture is firm with golden edges.
• NOTE: Do not remove cover or stir!

Steps:

• In a large pot, cook the macaroni in boiling water 10 minutes, or until al dente, and drain.
• In a large bowl, mix the cooked macaroni, 3 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt, and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese.
• Cover, and cook on Low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking. Serve warm.

Steps:

• Prepare the mac'n cheese according to package directions. (I have also made this using the 7.25 oz. box of Kraft's Thick & Creamy Macaroni & Cheese, and it tastes just as good, or even better, but you will need to add a 1/2 cup of milk as stated on the box).
• Just before serving (and while still hot), stir in the salsa.
• *Note: Whenever I make this recipe adding salsa that's has more heat to it (like my husbands homemade 'hot' salsa), I only add 4 tablespoons to the mac 'n cheese, but if I use a store bought brand that's not so hot, and is a medium-heat tasting salsa, then I'll add 5 tablespoons of the salsa.

Steps:

• Cook the macaroni to the al dente stage (firm), drain and set aside. Cook onions in butter, with salt and pepper, over medium heat till tender. Stir in the flour, stirring constantly until smooth and bubbling. Add milk and stir continuously; when boiling, cook over low heat, still stirring, for one minute. Remove from heat and stir cheese into mixture till melted.
• Pour cooked pasta into 1 1/2 quart baking dish and top with cheese mixture, mixing thoroughly. Cook in preheated oven at 375 degrees for 30 minutes till lightly browned.

Steps:

• In a large pot, cook the macaroni in boiling water 10 minutes, or until al dente, and drain.
• In a large bowl, mix the cooked macaroni, 3 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt, and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese.
• Cover, and cook on Low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking. Serve warm.