Fanny Farmers Macaroni Cheese A Little Lighter Version Recipes

Steps:

• 1. Preheat oven 400, Pam spray or butter baking dish (I use 1 1/2 qt. or if I double the recipe, I use 9x13) Cook macaroni noodles as directed and drain.
• 2. In a large sauce pan, melt butter.
• 3. Add salt and pepper to flour, whisk into butter until well blended.
• 4. Add milk and cream in gradually stirring constantly.
• 5. Bring to boiling point and boil 2 min. stirring constantly.
• 6. Remove from heat, add shredded cheddar cheese until all cheese is melted.
• 7. Add macaroni to mixture, coat all macaroni.
• 8. Transfer to baking dish (pam sprayed or buttered) Sprinkle with breadcrumbs and bake 20 min. until golden brown and bubbly.

Steps:

• Preheat oven to 400°F. Cook and drain macaroni according to package directions; set aside. In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well blended. Pour milk and cream in gradually; stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly). Reduce heat and cook (stirring constantly) 10 minutes. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. Turn off flame. Add macaroni to the saucepan and toss to coat with the cheese sauce. Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs. Bake 20 minutes until the top is golden brown. You can also freeze this recipe in zip-lock bags for later use-once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer-I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

Steps:

• First you will need to made a cream sub. out of the 8 teaspoons of milk and the cottage cheese. Place both ingredients into the blender and blend until smooth. Set in fridge until it is needed.
• Preheat oven to 400°F.
• Cook and drain macaroni according to package directions; set aside.
• In a large saucepan melt butter.
• Add flour mixed with salt and pepper, using a whisk to stir until well blended.
• Pour milk and cream sub. in gradually; stirring constantly.
• Bring to boiling point and boil 2 minutes (stirring constantly).
• Reduce heat and cook (stirring constantly) 10 minutes.
• Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
• Turn off flame.
• Add macaroni to the saucepan and toss to coat with the cheese sauce.
• Transfer macaroni to a greased baking dish.
• Sprinkle with breadcrumbs.
• Bake 20 minutes until the top is golden brown.
• (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

Steps:

• Preheat oven to 400°F.
• Cook and drain macaroni according to package directions; set aside.
• In a large saucepan melt butter.
• Add flour mixed with salt and pepper, using a whisk to stir until well blended.
• Pour milk and cream in gradually; stirring constantly.
• Bring to boiling point and boil 2 minutes (stirring constantly).
• Reduce heat and cook (stirring constantly) 10 minutes.
• Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
• Turn off flame.
• Add macaroni to the saucepan and toss to coat with the cheese sauce.
• Transfer macaroni to a buttered baking dish.
• Sprinkle with breadcrumbs.
• Bake 20 minutes until the top is golden brown.
• (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

Steps:

• Preheat oven to 400°F.
• Cook and drain pasta according to instructions for al dente pasta.
• In a very large sauce pan melt butter (the pan must be large enough to hold all of the sauce and the pasta).
• Add flour mixed with salt, pepper and onion powder, use a wisk to stir until blended and cook for 1 minute.
• Pour both milks in slowly and stir constantly.
• Bring to boiling and stir constantly for 2 minutes.
• Reduce heat and cook for an additional 10 minutes, stirring constantly.
• Add worcestershire sauce.
• Add shredded cheese little by little, continuing to stir.
• Add sour cream and simmer and stir until all cheese is melted and cream is incorporated.
• Turn off flame and add cooked pasta to the saucepan and use a spatula to fold the pasta into the sauce and cover all of the pasta.
• Transfer the pasta & cheese sauce to a buttered 13x9 baking dish.
• Sprinkle with breadcrumbs.
• Bake 20 minutes until the top is golden brown.

Steps:

• Directions: Preheat oven to 400°F. Cook and drain macaroni according to package directions; set aside. In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well blended. Pour milk and cream in gradually; stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly). Reduce heat and cook (stirring constantly) 10 minutes. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. Turn off flame. Add macaroni to the saucepan and toss to coat with the cheese sauce. Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs. Bake 20 minutes until the top is golden brown. (You can also freeze this recipe in zip-lock )

Steps:

• 1. Preheat oven to 400°F. 2. Cook and drain macaroni according to package directions; set aside. 3.In a large saucepan melt butter. 4. Add flour mixed with salt and pepper, using a whisk to stir until well blended and roux turns light tan 5. Pour milk and cream in gradually; stirring constantly. 6. Bring to boiling point and boil 2 minutes (stirring constantly). 7. Reduce heat and cook (stirring constantly) 10 minutes - or until light tan (not white or brown) 8. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. Add black pepper, paprika, cayenne, carmalized onion 9. Add macaroni to the saucepan and toss to coat with the cheese sauce. 10. Transfer macaroni to a buttered baking dish. 11. Sprinkle with breadcrumbs. 12. Bake 20 minutes until the top is golden brown.