Church Supper Macaroni And Cheese Recipes

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.

Steps:

• 1. In a saucepan, bring heavy cream, milk, cheese, and seasonings to a boil, then stir and simmer until cheese is melted. Toss with macaroni and pour into baking dish. Sprinkle bread crumbs on top and dot with butter. Bake for 30 minutes in a preheated 350 degree oven and bread crumbs are toasted and nicely browned.

Steps:

• Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-qt. slow cooker. Stir in remaining ingredients., Cook, covered, on low 2 to 2-1/2 hours or until a thermometer reads at least 160°, stirring once.

Steps:

• Make the macaroni and cheese: bring a big pot of water to a boil; add salt and cook macaroni 5-8 minutes, until just tender; drain.
• Preheat oven to 350°; butter a 2 ½ to 3 quart casserole.
• Melt the butter in a saucepan; sprinkle in the flour, stirring constantly.
• Heat the milk to just below boiling and stir it into the flour-butter mixture, stirring constantly until thickened; add in the salt and mustard.
• In a big bowl, combine the macaroni, white sauce, and cheese, stirring just enough to blend.
• Pour the mixture into the casserole and bake for 30 minutes.
• Make the chili: in a skillet, saute the onion and garlic in the oil until soft.
• Add in the beef; cook until browned, breaking up any clumps; drain excess fat.
• Add in the barbecue sauce, chili powder, cumin, salt, pepper, and Worcestershire sauce; simmer 15 minutes.
• Add as much crushed tomatoes as needed to keep the chili loose.
• Serve the chili in broad, shallow bowls atop the macaroni and cheese.