Dad Pages Macaroni And Cheese Recipes

Steps:

• Preheat oven to 350 degrees F. Place shallots and garlic in a small aluminum foil pouch and drizzle with olive oil. Roast 20 to 30 minutes or until tender. Remove from foil and chop. In a large saute pan, reheat reserved bacon fat over medium heat. Add roasted shallot and garlic and saute for 1 minute. Add flour and stir for 1 minute. Whisk in heavy cream and thyme. Reduce by a third. Stir in cheeses until melted, creamy and thickened. Season to taste with salt and pepper. Remove from heat and gently stir in pasta. Place in a 9X13 casserole dish. In a small bowl, mix together diced bacon, bread crumbs, butter and parsley. Top Mac n Cheese with Panko mixture and bake uncovered at same heat until bubbling and lightly browned on top, 20 to 25 minutes.

Steps:

• Preheat oven to 350 degrees F.
• Cook macaroni and drain.
• Mix all ingredients except paprika and 2 cups Mexican blend or cheddar cheese in a 2-quart baking dish.
• Top with remaining 2 cups cheese.
• Sprinkle with paprika.
• Bake for 45 minutes or until done.
• Recipe can be halved and cooked in a 9x9 pan.

Steps:

• Cook macaroni according to directions, drain and set aside.
• While macaroni is cooking, saute the onion and garlic in oil, then add ground meat and cook until done.
• Combine macaroni with the mushroom soup, mixing well.
• Add meat mixture and herbs, and then chopped tomatoes. Mix well.
• I usually heat the macaroni and tomatoes until just warm, as I find it cools a bit while I get everything finished and mixed together, but that is up to you.
• I should also add that I tend to enjoy a fair bit of herbs/spices in my food, so when you first try this, you may want to use the smaller amount.

Steps:

• Preheat oven to 400*F.
• Melt the butter in a large pot over medium heat.
• Add the onion and garlic, and cook until they are softened, about 2 minutes.
• Whisk in the flour and cook, stirring constantly, until the mixture turns light brown, about 3 minutes.
• Gradually whisk in the milk.
• Add the paprika, nutmeg, salt and pepper.
• Reduce the heat to low and cook, stirring, until the sauce is thickened, about 5 minutes.
• Add the cheeses and stir until they are melted.
• Add the macaroni and stir until the noodles are toroughly coated.
• Remove from the heat.
• Do not allow the macaroni to sit at this stage, as it will dry out.
• Butter one 12 inch skillet.
• Transfer the macaroni mixture to the skillet.
• Top with the sliced tomatoes.
• Sprinkle bread crumbs on top.
• Bake until the cheese is bubbling and golden brown, about 30 minutes.
• Garnish with the chopped herbs.

Steps:

• Preheat oven to 350 degrees.
• Make a little open topped pouch of aluminum foil and place the shallots and garlic in there with a pinch of salt and a bit of olive oil.
• Roast this for 30-45 min or until tender and just starting to brown.
• While that is roasting, place the Thyme in a 2 quart saucepan and pour the Heavy Cream on top of it. Place over Medium heat. **Make sure this does not boil, we only want to get it nice and hot.
• Once the garlic and shallots are done, chop them up and set aside.
• Reheat the bacon fat in a large saute pan and add the garlic and shallots.
• Saute for 1 Minute.
• Add Flour and stir for 1 minute.
• Grab the Thyme with a pair of tongs and throw it away. Then, pour the hot cream into your large saute pan.
• Reduce this mixture by about 1/3.
• Now, stir in your cheeses until the sauce is thick and creamy.
• Season to taste with Salt and Pepper.
• Remove from heat and stir in the Pasta.
• Pour the mixture into a 9x13 baking dish and sprinkle the Bacon, Parsley and Panko over the top.
• Drizzle the remaining olive oil over the top of everything and bake uncovered until lightly browned and bubbly (about 20-25 min).

Steps:

• Preheat oven to 350 degrees.
• Cook macaroni according to package directions, drain and set aside.
• Melt butter in saucepan.
• Add shallots, sun dried tomatoes and mushrooms and cook them for a minute or two until they are just tender.
• Stir in flour and mustard powder.
• Slowly add milk.
• Bring to a low boil and stir often until the sauce has thickened a bit.
• Stir in the cheese and the white wine. Stir constantly until the cheese has completely melted.
• Add the cooked macaroni to the pan with the sauce and stir until the all of the pasta is coated by the sauce.
• Transfer to an oven proof dish and bake in the oven for about 15 minutes.
• Serve.

Steps:

• Cook macaroni according to package directions. Preheat oven to 350°F.
• Pour can of tomato soup into a casserole dish and pour can of milk into same casserole dish, whisk together. Add 3/4 of the cheese to the casserole and mix.
• Drain macaroni and add to tomato/cheese mixture, stir. Put remaining cheese on top and cover. Bake at 350 F for 30 minutes until bubbly.

Steps:

• Cook pasta as per package directions.
• Combine butter and flour in a medium saucepan and melt on low to medium heat.
• Add half of the milk and cheese to saucepan and stir until melted.
• Add the rest of the milk and cheese to saucepan and stir until melted.
• Place pasta in baking dish and pour cheese sauce over pasta and then stir.
• Salt and pepper to taste and top with bread crumbs if desired.
• Bake uncovered for 30 mins at 350.

Steps:

• Cook and drain macaroni; rinse with cold water.
• Meanwhile, melt butter or margarine either in a pot on the stove or in a microwavable container in the microwave.
• Stir in flour.
• Add milk and cook, stirring frequently (5 - 6 minutes in the microwave, stirring every minute) until thickened.
• Add seasonings and continue cooking on stove or in microwave for 1 - 2 minutes longer.
• Add 1 1/2 cups cheese and stir until melted (may need to be cooked for 1 more minute to melt the cheese).
• Grease a large casserole dish and pour in macaroni noodles and cheese sauce, stirring to mix. My dad always layered the noodles and sauce, so that's an option, too.
• Sprinkle the breadcrumbs on top, followed by the remaining 1/2 cup cheese.
• Bake at 375 for 25 - 30 minutes, or until mixture is heated through and the cheese on top is completely melted.

Steps:

• For White Sauce Use a double boiler. Add butter, flour, dry mustard and milk. Go by handfuls when adding the cheese. Make sure the cheese has dissolved before adding more. Add salt and pepper to taste Boil mac and mix together with sauce in a 8 by 8 pan. sprinkle bread crumbs over the top. bake at 400 for 20 minutes. wait to cool and serve

Steps:

• Preheat oven to 375°.
• Butter a round casserole dish (I use a 6-inch deep x 8-inch straight sided covered casserole dish).
• Cook the macaroni according to package directions; drain and rinse with cold water.
• Grate the cheese and KEEP in separate piles.
• Place a cup of the cooked macaroni on bottom of greased casserole dish, salt and pepper *lightly* - (*you will be doing this each layer so careful with the salt*); top with a handful of cheese (it doesn't matter which one you start with -- you will be alternating the cheeses); dot the cheese with a little bit of butter -- repeat until all the macaroni is used (finish with cheese!).
• Top the last layer of cheese with a bit more butter.
• Mix together the egg and cream (half-n-half), Pour over the casserole. Place the casserole on a cookie sheet (it has a tendency to bubble over). Cover the casserole for the first 30 minutes. After the first 30 minutes, remove the casserole top and bake for another 20-30 minutes until the cheese on top is melted and nice and crusty.