Family Favorite Macaroni And Cheese Recipes

Steps:

• Heat oven to 350°F. Cook and drain macaroni as directed on package.
• While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
• Gently stir macaroni into cheese sauce.
• Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.

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°F with rack in the middle of oven. Butter the baking dish.
• Make the topping:
• In a large skillet over medium heat, heat butter and oil until butter foam subsides. Add panko and garlic; cook, stirring, until crumbs are golden brown, 4-6 minutes. Transfer crumbs to a medium bowl, stir in Parmesan and salt, and set aside.
• Prepare the macaroni and sauce:
• Set a large, covered pot of salted water over high heat to boil. Add macaroni and cook until just al dente (avoid overcooking). Drain macaroni and set aside.
• In a large wide pot over medium-low heat, melt the butter. Sprinkle flour over butter, whisking to incorporate and make a roux. Cook, stirring constantly with a wooden spoon, until roux is light golden, about 4 minutes. Gradually pour in milk and cream, whisking constantly to incorporate and make a béchamel sauce. Raise heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until béchamel sauce is thick and coats the back of a spoon, about 3 minutes more.
• Add 2 tsp. salt, pepper, and mustard powder. Add the cheeses in three batches, whisking until each addition is completely melted before adding more. Remove from heat.
• Add the drained macaroni to the pot with the cheese sauce and stir well to coat. Transfer macaroni mixture to the buttered baking dish and place on a rimmed baking sheet. Sprinkle topping evenly over macaroni and bake until golden and bubbling, 18-22 minutes. Let cool 15 minutes before serving.

Steps:

• Heat oven to 350 degrees.
• Cook elbow macaroni as directed on package.
• While macaroni is cooking, melt butter in a 3 quart saucepan over low heat.
• Stir in flour, salt, pepper, mustard and Worcestershire sauce.
• Cook over medium-low heat, stirring constantly, until mixture is smooth and bubbly.
• Remove from heat.
• Stir in milk.
• Heat to boiling, stirring constantly.
• Boil and stir for 1 minute.
• Stir in cheese.
• Cook, stirring occasionally, until cheese is melted.
• Drain macaroni when done. Gently stir macaroni into cheese sauce and pour into ungreased 2 quart baking dish.
• Mix together bread crumbs and parmesan cheese; sprinkle over macaroni and cheese.
• Bake, uncovered, for 25 minutes or until bubbly.

Steps:

• Prepare Dinner as directed on package.
• Serve with remaining ingredients.

Steps:

• Preheat oven to 375.
• Butter a 3 quart casserole dish, set aside.
• Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 Tbsp butter and pour over bread in bowl. Toss and set aside.
• Warm the milk in saucepan over medium heat. Melt the remaining 6 Tbsp butter in high sided skillet over medium heat. When the butter bubbles, add the flour. Cook stirring one minute.
• While whisking, slowly pour in the hot milk mixture until bubbles and thick 8-12 minutes.
• Remove from heat add all seasonings and 1 1/2 cups cheese.
• Cook macaroni until slightly underdone. Drain and stir into cheese mixture pour into buttered casserole.
• Top with remaining cheese and breadcrumbs. Cook 30 minute.

Steps:

• Heat oven to 350ºF.
• Cook macaroni as directed on package.
• While macaroni is cooking, melt margarine in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
• Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.

Steps:

• Prepare the mac'n cheese according to package directions. (I have also made this using the 7.25 oz. box of Kraft's Thick & Creamy Macaroni & Cheese, and it tastes just as good, or even better, but you will need to add a 1/2 cup of milk as stated on the box).
• Just before serving (and while still hot), stir in the salsa.
• *Note: Whenever I make this recipe adding salsa that's has more heat to it (like my husbands homemade 'hot' salsa), I only add 4 tablespoons to the mac 'n cheese, but if I use a store bought brand that's not so hot, and is a medium-heat tasting salsa, then I'll add 5 tablespoons of the salsa.

Steps:

• 1. Cook macaroni al dente following package directions. Drain and set aside.
• 2. In a saucepan, melt butter over medium heat. Add flour, salt and pepper, and stir until smooth. Slowly add milk and continue stirring until mixture begins to boil and thicken.
• 3. In a lightly greased 9 x 13 inch baking pan, spread half of cooked macaroni and sprinkle with half of cubed Velvetta cheese and half of shredded mozzarella cheese. Pour half of milk mixture on top. Repeat with a second layer and sprinkle bread crumbs on top.
• 4. Bake in a preheated, 350-degree oven for 35 to 45 minutes, or until hot and bubbly. If desired, broil for 1 or 2 minutes to toast bread crumbs.