Glorious Macaroni And Cheese Recipes

Steps:

• Boil the pasta JUST until al dente, according to package directions. Drain and return to the pan you boiled it in. Set aside. (Mix in a little butter to keep the noodles from sticking if it's going to be awhile before you make the sauce)
• Preheat the oven to 375 degrees Fahrenheit.
• To a medium saucepan over medium heat, add the butter. When the butter has melted, add the flour, salt, dry mustard, pepper, and 1/8 teaspoon smoked paprika. With a wooden spoon or whisk, stir constantly for three minutes.
• Add the milk in a thin stream, stirring constantly with a whisk. Continue to stir constantly until the sauce thickens enough to coat the back of a spoon, 5-8 minutes.
• Remove from heat and add 2 cups of the cheese, stirring until melted. You'll reserve the last cup of cheese for topping. Pour the cheese sauce over the pasta and toss gently until all of the pasta is coated.
• Add half the pasta to a two-quart casserole dish (I like a tall 8-inch by 8-inch baking dish). Sprinkle on half the cheese. Add the rest of the pasta. Sprinkle on the rest of the cheese, then dust lightly with the smoked paprika.
• Bake for 25-30 minutes, until the mac and cheese is bubbling and browning on top.
• Serve, topping individual servings with parsley or cooked, chopped bacon if desired.

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil, taking care to fully coat all interior surfaces.
• Pour the pasta into the pot.
• Combine 2/3 cup water and the olive oil in a measuring cup. (If using canned tomatoes, drain and use the liquid to replace the water.) Stir and pour over the pasta. Mix gently to coat all the noodles and spread them evenly in the pot.
• Layer about half the cheese over the pasta. Sprinkle with half the garlic and half the oregano and lightly season with salt and pepper.
• Add the bell pepper and broccoli in even layers and cover with the remaining cheese. Sprinkle with the remaining garlic and oregano and season lightly with salt and pepper.
• Top with the spinach and, if you choose, tomatoes.
• Cover and bake for 30 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• Calories: 535
• Protein: 24g
• Carbohydrates: 60g
• Fat: 23g
• Cholesterol: 60mg
• Sodium: 438mg
• Fiber: 6g

Steps:

• Put macaroni on to cook in 4 cups water, salt and 1 tablespoon butter.
• Cook rapidly in open kettle, stirring often. The butter will keep it from sticking or boiling over.
• Brown meat, stirring to small bits.
• Turn off macaroni when water is almost gone and do not drain.
• In a small bowl, add the packaged cheese to the milk and stir until smooth.
• Add spaghetti sauce and sugar.
• Add remaining butter.
• Mix all ingredients except grated cheese and pour into buttered 9"x13" oven dish. Sprinkle top with cheese and bake 15 minutes at 350 degrees.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
• Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
• Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
• Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
• Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.