Bonnies Mothers Macaroni And Cheese Recipes

Steps:

• Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni., Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through and topping is golden brown.

Steps:

• In a bowl, combine macaroni, tomatoes, onion salt, pepper and 1-1/2 cups cheddar cheese. Pour into a greased 2-qt. baking dish. Dot with butter. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese; bake 15 minutes longer.

Steps:

• 1. Boil the pasta until al dente or to your taste.
• 2. Don't overcook.
• 3. Melt the 16 ounces of cubed Velveeta cheese and the 2/3 cup of milk. I don't have a double boiler, so I use one pot inside the other and fill the bottom pot with about 2 inches of water. Whisk the mixture until it melts.
• 4. Then add the 8 ounces of Vermont White Cheddar Extra Sharp grated cheese.
• 5. Whisk it into the mixture.
• 6. Add the seasonings: 1 teaspoon salt, 1/4 teaspoon ground white pepper, 1/4 teaspoon ground mustard, 1/8 teaspoon turmeric. Stir.
• 7. When the pasta is done, drain it well. Return the pasta to the hot pot.
• 8. Add the one tablespoon of oil to the hot drained pasta and one teaspoon of salt. Toss until the pasta is covered with the oil.
• 9. Pour the hot cheese sauce over the hot pasta, and gently combine it. Some people like all of the sauce. Until you find out what you like, add the sauce slowly and taste as you go. I pull back just a little and reserve about a half cup or more of the sauce to use over steamed vegetables later.
• 10. Serve the pasta in a pretty dish.
• 11. Add some parsley for garnish, if you wish.
• 12. Here's a closeup.
• 13. Sometimes, I like a topping. You can take 1/2 cup of panko bread crumbs, add 1 tablespoon of olive oil, and mix it well with your fingers, then sprinkle the mixture on top of the cheese dish and broil under the broiler until it is brown, just takes a few minutes.

Steps:

• 1. Cook the pasta according to package directions. I recommend small shell pasta because cheese gets inside the shells and tastes good. When the pasta is just tender, drain. Don't overcook.
• 2. Melt butter in the pan. Add the onion and saute until tender. Reserve a couple teaspoons of the butter from the pan for the crumb topping. Add the milk to the butter, then add cornstarch, nutmeg, salt and pepper and whisk until smooth. Add the cheese soup. Whisk again. Remove from heat.
• 3. Pour the hot cooked and drained pasta shells into a greased glass baking dish and add the grated sharp cheddar cheese. Stir.
• 4. Then pour the hot pan mixture over the shells and gently mix until combined.
• 5. Make the topping: Put the 4 tablespoons bread crumbs in a small bowl and add the reserved 2 teaspoons of butter and mix well. Sprinkle over the macaroni and cheese and bake in a 375 degree oven for 30 minutes or until the topping is brown.
• 6. Here is how it looks!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a medium saucepan over medium heat. Saute onion for 2 minutes. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens.
• Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• To the milk mixture add the Cheddar and American cheeses; stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well.
• Bake in preheated oven for 30 minutes, or until hot and bubbly. Let cool 10 minutes before serving.

Steps:

• Preheat oven to 400 degrees F.
• In a small saucepan over medium heat, melt butter and then stir in flour; cook for 1 minute or until lightly golden. Slowly add the milk to the flour mixture, stirring until thickened, and then stir in the 3 cheeses until fully melted. Season with salt and pepper, to taste. Add cooked macaroni and stir to coat evenly. Transfer to a shallow baking dish. Bake for about 45 minutes, until brown and crisp on top.
• Remove from oven and preheat the broiler. Sprinkle Parmesan and bread crumbs over top. Return to the oven and broil until cheese is bubbly.

Steps:

• Butter a large rectangular baking dish and set it aside.
• Combine the stock and wine, bring to a boil and reduce it to 3/4 cup.
• bring the cream to a boil and reduce it to 3 cups.
• Heat the oil in a heavy saucepan.
• Add the garlic and shallots and cook them until they are soft, 5 to 10 minutes.
• Add the reduced stock and cream.
• Whisk in the mustard.
• Reduce the heat to low and add the cheeses, stirring often until they have melted.
• Add salt and pepper to taste.
• Cook the pasta in boiling salted water until al dents.
• Drain and toss it with the butter.
• Add the tomato, cayenne and Worcestershire sauce to the cheese mixture and heat the sauce thoroughly.
• Pour the cheese sauce over over the pasta, tossing well.
• Transfer to the baking dish.
• Sprinkle the top with the Parmesan cheese.
• Broil until the cheese melts and is golden, about 5 minutes.

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.

Steps:

• Heat oven to 375°F. Cook and drain macaroni as directed on package using minimum cook time.
• Meanwhile, in 2-quart saucepan, melt butter over medium heat. Cook onion, salt and pepper in butter, stirring occasionally, until onion is crisp-tender.
• In small bowl, mix flour and milk until smooth; stir into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted. Stir in macaroni. Into ungreased 1 1/2-quart casserole, spoon macaroni mixture.
• Bake about 30 minutes or until bubbly and light brown.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a 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.
• Stir macaroni, Cheddar cheese, milk, egg, mustard, hot pepper sauce, salt, and pepper together in a bowl; pour into a baking dish.
• Bake in the preheated oven until brown and thickened, about 45 minutes.

Steps:

• Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
• In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
• Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
• Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
• Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

Steps:

• Preheat oven to 350.
• Cook macaroni according to box directions.
• Heat milk, butter and cheese. Stir until melted.
• Add garlic salt, seasoned salt, garlic powder and salt and pepper to taste.
• Mix all with pasta and but in baking dish.
• Sprinkle with additional cheese if desired.
• Bake at 350 for 30 minutes.