Copycat Stouffers Macaroni And Cheese Recipes

Steps:

• NOTE: This recipe can be prepared in two methods -- "crusty" (baked), or "creamy" (stovetop). SET oven rack to center position; PREHEAT oven to 375°F if using the "crusty" baked macaroni and cheese option in Step 9; SPRAY a 9 x 13 baking dish with non-stick baking spray; SHRED 16 ounces (1 lb.) sharp cheddar cheese; SET aside.
• BRING 4 quarts (16 cups) water to a rolling boil; ADD 1 tablespoon salt and 4 cups dry medium elbow macaroni; BLANCH macaroni until just tender; DRAIN cooked macaroni in colander, scraping all pasta from pot.
• RINSE drained macaroni in colander under cold running water for 30 seconds; ALLOW macaroni to drain; RETURN empty pot to stovetop on medium-low to medium heat.
• MELT 6 tablespoons margarine in pot; ADD 2 tablespoons flour and 2 tablespoons cornstarch to make a roux; COOK over low heat, whisking until light golden (do not scorch).
• POUR in 4 1/2 cups skim milk while whisking; ADD 1/2 teaspoon salt and 1/8 teaspoon citric acid; STIR; RAISE heat to medium.
• ADD one (8 ounce) can Kraft Sharp Cheddar Easy Cheese; REDUCE heat to low; ADD 16 ounces shredded medium cheddar cheese; STIR constantly over lowest heat until mixture melts and becomes very smooth and consistent in texture.
• ADD rinsed drained macaroni to pot; WHISK to separate any clumped macaroni and combine; ADD salt to taste if necessary.
• POUR then scrape mixture into greased 9 x 13 baking dish (for make-ahead freezing only, use greased cake or loaf pans); SET baking dish over a large baking sheet covered with foil.
• FOR CRUSTY MACARONI AND CHEESE: Leave baking dish uncovered; Bake at 375°F for 30 minutes. Allow to cool and set for 10 minutes. Serve and enjoy!
• FOR CREAMY MACARONI AND CHEESE: Simmer over medium-low heat, stirring often until desired consistency is achieved. Serve and enjoy!

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:

• Whisk flour into skim milk is a small saucepan.
• Place it over medium low heat.
• Added shredded cheddar cheese, margarine and salt.
• Stir often with a spoon until the cheese begins to melt.
• Reduce heat to low and simmer for 30 minutes.
• Stir the sauce with a whisk every couple of minutes so it becomes smooth and thick.
• While sauce thickens, boil macaroni according to directions and strain.
• Once cheese sauce has simmered for 30 minutes, pour pasta into a medium bowl.
• Gently stir in cheese sauce.
• Pour mixture into a loaf pan or casserole dish.
• Cover and freeze.
• When ready to eat, preheat oven to 350 F and bake macaroni for 50 minutes or until cheese begins to brown slightly.