Bestofallmacaronicheese Recipes

Steps:

• In large saucepan, heat water over medium heat until water is a rolling boil.
• Add pasta and cook until pasta is "al dente", or fork tender.
• Drain, do not rinse.
• In the same pan as you cooked pasta, add flour and milk.
• Stir with whisk until slightly thickened.
• Add salt, pepper, and Velveeta, stir until cheese is melted.
• Pour pasta into sauce, mixing well.
• Pour into a sprayed 8 x 8-inch dish.
• Sprinkle with shredded cheese if desired.
• Bake at 350F for 25 minutes or until golden brown.

Steps:

• Preheat the oven to 350 degrees F.
• Cook the macaroni until still slightly firm. Drain and set aside.
• In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
• Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
• Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
• Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
• In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
• Use a fork to crumble the gorgonzola.
• Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.

Steps:

• Cook pasta according to directions on package. Drain.
• While the pasta is draining, put the butter into the pot that you cooked the pasta in and melt over very low heat.
• Return pasta to the pot and stir to coat with the butter.
• Add cheese, egg, and evaporated milk; stir until smooth.
• ENJOY!

Steps:

• Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
• Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
• Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
• Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
• Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.

Steps:

• Preheat oven to 350; F. Set a large pot of water on high heat.
• Meanwhile, begin the sauce by making a roux: in a medium saucepan melt the butter over medium heat. Whisk in the flour. Continue to stir this roux over medium heat for two to three minutes.
• The roux should be cooked and free of the flour flavor but still light in color.
• Gradually add milk, whisking briskly to maintain a smooth sauce.
• Cook the sauce for about 10 minutes, stirring occasionally to avoid scorching.
• When sauce thickens, add cheeses, salt and spices to the sauce, and stir until all the cheese has melted. I make my sauces in the microwave; turns out great and never scorches.
• Somewhere during this sauce-cooking process, your pasta water has started boiling. The original is made with Penne noodles. Add a generous amount of salt to the water and cook the pasta until almost but not quite al dente (two minutes before the package directions indicate). You want barely undercooked pasta so that it can finish in the oven later. Halt the cooking by draining the pasta and rinsing with cold water. Return pasta to pot.
• Pour sauce over pasta and stir until completely incorporated. The combination should be fairly saucy, almost soupy.
• Dish the mixture into a buttered 9-13 pan and sprinkle with extra grated cheeses and cayenne. Bake, uncovered, for 30 minutes, until you have beautiful, browned edges. Those edges will be a welcome and flavorful addition to each serving.
• Let the dish sit for 5 to 10 minutes before serving. I divided this in 2 containers and froze one.

Steps:

• In a medium saucepan melt butter. Add flour and mix till paste. Gradually add the milk and stir over medium heat till thickened and creamy. Add dry mustard and salt and pepper to taste.
• Remove from stove add some mixture to beaten egg and mix together. Add beaten egg mixture back into sauce and fold in cheeses one at a time till mixed.
• Pour sauce into macaroni and blend till coated evenly.
• Pour into a glass 9x13 ovenproof pan sprayed with Pam. Sprinkle with Italian breadcrumbs and a little more parmesan if you like and than drizzle with melted butter.
• Bake in 350 degree oven for 35 minutes until edges are brown and crispy and sauce is bubbling. Great with a tossed salad.
• For fun try different shaped pastas.

Steps:

• While pasta is cooking start chopping up all the veggies.
• After pasta is done I rinse with cool water for a few seconds. This helps the soupiness factor (it will still be soupy just not as much if the pasta is cooled before you add the wet ingredients.).
• Mix in all of the ingredients.
• Place in fridge until it thickens up. It will look liquidy when you put everything together, but that is ok, it will thicken up in the fridge. I always make it the night before, or give yourself at least 4 hours in the fridge so it thickens enough and does not look like soup!