Famous Daves Mac N Cheese Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just slightly softened, about 6 minutes. Reserve 1 cup pasta cooking water, then drain the pasta and rinse under cold water.
• Meanwhile, remove the crusts from the bread and cut into 1-inch cubes. Pulse in the food processor until the bread breaks into bean-sized pieces.
• Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the breadcrumbs and cook, stirring, until toasted, 5 to 10 minutes. Remove from the heat and season with salt and pepper.
• Melt 4 tablespoons of the butter in a large saucepan over medium heat. Whisk in the flour, mustard powder and cayenne. Cook, whisking constantly, until smooth and slightly golden, about 2 minutes. Whisk in the milk and cook, whisking occasionally, until the sauce begins to boil and thicken, about 7 minutes, then remove from heat. Stir in the fontina, Gruyere and all but 1 1/2 cups of the Cheddar until fully melted. Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Season with salt and pepper.
• Melt the remaining 1 tablespoon butter in a small bowl in the microwave. Brush a 9-by-13-inch glass or ceramic baking dish with the melted butter. Spread the pasta mixture in the prepared dish. Sprinkle the remaining Cheddar evenly over the pasta, then scatter the toasted breadcrumbs on top. Bake until heated through and just bubbling, about 25 minutes. Let rest for 10 minutes before serving.

Steps:

• 1. Preheat oven to 350. In large pot, bring water to boil, add 1 Tbl. salt. Boil rigatoni noodles according to package directions. Once cooked, drain but do not rinse the pasta. While pasta is boiling, grate cheese. (Start while water is heating.) Drain pasta well, shaking and tilting to remove all of the water, then pour pasta into large mixing bowl. Add half the cheddar, monterey jack and parmesan cheeses, and all of the the heavy cream. Stir well to combine, season with pepper and more salt to taste. Transfer the mixture to a 9"x13" casserole dish. Sprinkle the remaining cheeses on top, sprinkle nicely with paprika, pepper and parsley for pretty color, and bake for 30 minutes until golden brown and bubbly.

Steps:

• Preheat oven to 350°F.
• Prepare rigatoni noodles according to package directions, but add a good bit of salt to the water. Once cooked, drain but do not rinse the pasta.
• Transfer pasta to a large mixing bowl. Add half the cheddar, monterey jack and parmesan cheeses, as well as the heavy cream. Stir well to combine, season with pepper to taste.
• Transfer the mixture to a 9"x13" casserole dish. Sprinkle the remaining cheeses on top and bake for 30 minutes until golden brown and bubbly.

Steps:

• Preheat the oven to 375 degrees F. Bring a large pot of water to a boil.
• Melt the butter in a cast-iron skillet set over low heat¿it is very important that this step be on low heat! Add the cubed cheddar and melt until creamy, stirring constantly. Stir in the egg, taking care not to let it scramble.
• While the cheese is melting, add the olive oil and salt to the pot of boiling water. Add the pasta; cook for 10 minutes. Strain and return the pasta to the pot.
• Add the melted cheese and egg mixture to the cooked pasta, along with the cream of mushroom soup, the evaporated milk and the sour cream; stir, then add half of the cracker crumbs. Mix together until the pasta is well coated and the sauce comes together.
• Add half of the pasta mixture to a 9-by-13-inch baking dish and top with half of the shredded cheddar. Add the remaining half of the pasta, followed by the remaining shredded cheddar. Sprinkle the remaining cracker crumbs over the top. Bake for 40 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart baking dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and return to pot; set aside.
• Melt butter in a saucepan over medium heat. Add onion and jalapenos; cook until just softened, 3 to 5 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Mix in flour, coating vegetables well. Whisk in milk slowly until smooth. Bring to a simmer, whisking constantly until thickened, about 3 minutes. Reduce heat to low.
• Season sauce with garlic powder, seasoned salt, black pepper, and Worcestershire sauce. Stir in processed cheese and cream cheese until melted and sauce is smooth, about 5 minutes. Season with salt.
• Pour macaroni into cheese sauce and stir to coat completely. Pour into the prepared baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Cool briefly.
• Crumble bacon and mix with panko bread crumbs and Parmesan cheese in a small bowl. Sprinkle evenly over macaroni. Top with jalapeno slices.
• Bake, uncovered, until browned and bubbly, 30 to 40 minutes. Let cool for 10 minutes before serving.

Steps:

• Preheat oven to 350
• Cook pasta in water that takes like sea water, al dente
• Drain, don't rinse pasta
• Immediately put in large mixing bowl
• Add cream, 2 cups of cheddar, 2 cups of jack, 1 cup of parm
• Pour into baking dish
• In small bowl, mix remaining cheddar and jack and sprinkle on top
• Sprinkle remaining parm on top
• Bake for 30 min