Bohemian Macaroni And Cheese Recipes

Steps:

• Bring a large pot of salted water to a boil. Cook the macaroni until al dente, about 7 minutes; strain and set aside.
• Preheat the oven to 350 degrees F. Butter a large oval casserole dish.
• Cook 2 tablespoons of the butter, the onions, celery and a pinch of salt in a large saute pan over medium heat until the onions and celery are soft but not brown, about 7 minutes.
• Melt 2 tablespoons of the butter in a large straight-sided skillet over medium heat. Sprinkle the flour over the butter and cook for 1 minute. Whisk in the half-and-half, bring to a boil and cook for 2 minutes. Remove the skillet from the heat, and stir in the Cheddar, Monterey Jack and blue cheese until melted. Stir in the onion mixture, macaroni and hot sauce. Taste and season with salt and pepper.
• Pour the macaroni mixture into the prepared casserole dish. Melt the remaining 2 tablespoons of butter, pour into a small bowl and mix with the panko; sprinkle on top of the mac 'n' cheese. Bake until bubbly and brown, 35 to 40 minutes. Garnish with the scallions.

Steps:

• Preheat the oven to 350 degrees F.
• Bring a pot of water to a boil and cook the macaroni according to the package directions. Drain and set aside.
• Toss the lettuce with the olive oil and season with salt and pepper. Roast on a baking sheet until the lettuce is wilted, about 15 minutes. Set aside to cool, but leave the oven on.
• In a 4-quart saucepan over medium heat, render the bacon with the canola oil until crispy. Remove the bacon and set aside, leaving 3 tablespoons of fat in the pan. Add the flour and cook over medium heat until the flour begins to smell slightly toasted, about 1 minute. Add a small amount of the milk to the flour and whisk until smooth. Add the remaining milk in stages to avoid lumps. Heat until the mixture simmers, then turn off the heat.
• Add the Cheddar and Gruyere to the pan, followed by the nutmeg and drained macaroni. Fold until the macaroni is evenly coated, then add the lettuce, tomatoes and bacon.
• Spread the mixture in a 2-quart baking dish and top with the Herbed Breadcrumbs. Cook until the top is golden, about 35 minutes.
• Combine the panko, butter, parsley and thyme in a medium bowl and mix together.

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:

• 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.

Steps:

• Add the onion, green pepper and celery to the cooked macaroni; stir.
• Add 1/2 of the cheese & stir over low heat until melted.
• Season & stir in evaporated milk.
• Spoon into well-greased 8x8x2" baking pan & sprinkle remaining cheese evenly over top.
• Bake in a preheated oven at 350° for 20 minutes.
• Let stand for 10 minutes and cut into squares to serve.

Steps:

• Prepare both boxes of macaroni and cheese according to package directions.
• Meanwhile, in a large bowl mix together the chopped bell green pepper, onion, tomato, and crumbled bacon.
• Mix in prepared macaroni and cheese to large bowl with vegetables and bacon. Stir to incorporate ingredients evenly. Pour into a 9x13 inch baking dish.
• Bake in a preheated 350 degree F (175 degree C) oven for 45 to 60 minutes, or until crispy on top. Serve warm.

Steps:

• Preheat the oven to 375° F.
• Boil pasta according to box instructions. After cooking, drain, then let cool for about 5 minutes in a medium-sized bowl while you chop and sauté the vegetables.
• Purée tofu until smooth.
• Next, pour melted butter over a bowl of noodles then stir.
• Add the chopped vegetables; stir. Then, add the coconut milk and pureed tofu to the mixture and stir followed by your choice of seasonings as listed above.
• Add 7 oz of shredded cheese and mix well.
• Spray a 8x8 baking pan with nonstick cooking spray and spread macaroni mixture in evenly.
• Top generously with the remainder of shredded cheese until pasta mix is covered. Sprinkle paprika on top to add a little more color.
• Place the filled pan in the oven and bake for 35 minutes or until golden.
• Let cool, then cut into 9 squares.
• It is delicious hot or room-temperature.
• Enjoy!

Steps:

• Prepare both boxes of macaroni and cheese according to package directions.
• Meanwhile, in a large bowl mix together the chopped bell green pepper, onion, tomato, and crumbled bacon.
• Mix in prepared macaroni and cheese to large bowl with vegetables and bacon. Stir to incorporate ingredients evenly. Pour into a 9x13 inch baking dish.
• Bake in a preheated 350 degree F (175 degree C) oven for 45 to 60 minutes, or until crispy on top. Serve warm.

Steps:

• Beat the egg with the cream. Combine the egg, cream, peppers, onions, and celery together. Boil the pasta.
• In a large mixing bowl, combine the pasta with the other ingredients. Make sure to set aside some cheese to top off the pasta with.
• Pour the mixture into greased pan and top with the remaining cheese. Turn oven to 350 and let bake for about 30 minutes.

Steps:

• Prepare both boxes of macaroni and cheese according to package directions.
• Meanwhile, in a large bowl mix together the chopped bell green pepper, onion, tomato, and crumbled bacon.
• Mix in prepared macaroni and cheese to large bowl with vegetables and bacon. Stir to incorporate ingredients evenly. Pour into a 9x13 inch baking dish.
• Bake in a preheated 350 degree F (175 degree C) oven for 45 to 60 minutes, or until crispy on top. Serve warm.

Steps:

• Cook pasta; drain well.
• While pasta is cooking, put remaining ingredients in top of double boiler over simmering water.
• Stir with wire whisk until smooth.
• Keep cheese mixture warm till pasta is cooked and drained.
• Stir pasta into cheese.

Steps:

• Preheat oven to 450 degrees.
• Cook macaroni according to package instructions.
• Drain, rinse and set aside.
• In same pot over low heat, melt the butter.
• Add flour, salt and pepper and whisk into melted butter until smooth.
• Simmer and stir until mixture thickens into a paste and is golden.
• Slowly add milk and whisk into butter mixture until smooth.
• Bring to boil and then simmer until thickened.
• There is no way to tell you how thick, except to say it should be thicker than gravy but not as thick as pudding.
• If you have made basic white sauce, you will know when it is thick enough.
• Remove pot from heat.
• Add cheddar cheese and stir until cheese starts to melt.
• Add macaroni and stir until coated.
• Pour into a 9 x 12 baking dish or 2 quart casserole.
• As an extra indulgence, you can sprinkle 4 oz more cheese on top.
• I only do this if I happen to buy a 12 oz bag or block instead of 8 oz.
• Bake about 20- 30 minutes, when you see top getting a bit crispy and brown.

Steps:

• Prepare both boxes of macaroni and cheese according to package directions.
• Meanwhile, in a large bowl mix together the chopped bell green pepper, onion, tomato, and crumbled bacon.
• Mix in prepared macaroni and cheese to large bowl with vegetables and bacon. Stir to incorporate ingredients evenly. Pour into a 9x13 inch baking dish.
• Bake in a preheated 350 degree F (175 degree C) oven for 45 to 60 minutes, or until crispy on top. Serve warm.

Steps:

• Prepare both boxes of macaroni and cheese according to package directions.
• Meanwhile, in a large bowl mix together the chopped bell green pepper, onion, tomato, and crumbled bacon.
• Mix in prepared macaroni and cheese to large bowl with vegetables and bacon. Stir to incorporate ingredients evenly. Pour into a 9x13 inch baking dish.
• Bake in a preheated 350 degree F (175 degree C) oven for 45 to 60 minutes, or until crispy on top. Serve warm.

Steps:

• Place melted margarine in a pan. Stir in flour, salt, dry mustard, and white pepper. Add milk and cook, stirring constantly until thickened. Remove from heat. Stir in cheese. Pour the sauce over cooked macaroni.
• Bake at 350, covered half of the time, for 40 minutes.