Gourmet Girls Deluxe Macaroni And Cheese Recipes

Steps:

• Preheat oven to 350°. Cook macaroni according to package directions. In a Dutch oven, whisk flour, milk and cream until smooth. Bring to a boil; cook and stir 2 minutes or until thickened., Stir in cheeses until melted. Add tomatoes, ham, sour cream and mustard. Drain macaroni; add to cheese mixture and toss to coat., Transfer to a greased 13x9-in. baking dish. In a small bowl, mix topping ingredients; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly and bread crumbs are lightly browned.

Steps:

• Preheat oven to 350 degrees F.
• Boil pasta in boiling salted water until very al dente?about 3 minutes less than the box instructions (it will finish in the oven).
• Render pancetta in a large oven-safe pan or French braiser over medium heat until still chewy and not quite crispy, about 20 minutes (it will finish crisping in the oven). Remove pancetta and drain all but 1 tablespoon rendered fat. Add butter, melt and then add flour to make roux. Whisk until smooth, then cook until blonde in color, 2 to 3 minutes. Add garlic, Dijon and hot sauce. Whisking vigorously, slowly add milk. Bring to simmer, whisking constantly, then cook, whisking occasionally, about 5 minutes.
• Add fontina, Gruyere, Havarti and blue cheese and season with salt and pepper. Mix in pasta until fully coated. Cover entire top with pancetta and bake until bubbly and gooey, 10 to 15 minutes. Sprinkle with chives and serve immediately.
• Unbaked Gourmet Mac & Cheese can be made ahead of time and stored in the fridge. Bring to room temperature before baking, and add on another 10 minutes in the oven.

Steps:

• In a large bowl, combine the cottage cheese, sour cream, egg, salt, garlic salt and pepper.
• Add cheddar cheese; mix well.
• Add macaroni and stir until coated.
• Transfer to a greased 2 1/2 quart baking dish.
• Top with bread crumbs.
• Bake, uncovered, at 350 for 25-30 minutes or until heated through.
• Sprinkle with paprika if desired.

Steps:

• In a large bowl, combine the cottage cheese, sour cream, egg, salt, garlic salt and pepper. Add cheddar cheese; mix well. Add macaroni and stir until coated. , Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with paprika if desired.

Steps:

• Preheat oven to 350°F.
• Meanwhile, melt 4 T. of the butter in a medium saucepan over medium heat.
• Saute onions until tender and translucent.
• Whisk in flour to make a roux and cook for a couple minutes, stirring, until golden.
• Slowly whisk in the milk with a wire whisk and bring to a boil. Reduce heat to low and simmer, whisking on occasion for 3 to 4 minutes.
• Remove pan from heat and whisk in grated cheese. Stir vigorously until cheese has just melted.
• Then whisk in heavy cream to achieve the desired consistency and season to taste with the salt, white pepper and mustard.
• In a mixing bowl combine sauce with drained macaroni and adjust salt and white pepper to desired flavor.
• Transfer mixture to a 13 x 9 inch baking dish and spread it out evenly.
• Sprinkle bread crumbs on top and dot with remaining 4 T. of butter.
• Bake until hot and bubbly, about 30 minutes.
• Let stand 5 minutes before serving.

Steps:

• Cook pasta, drain and set aside.
• Cook bacon, cut into small pieces and set aside.
• Save bacon grease, add breadcrumbs and thyme. Toss over low heat and set aside.
• Melt butter in saucepan.
• Add flour, nutmeg and mustard and mix well.
• Whisk in milk in 1/2 cup increments.
• Whisk in shallots and simmer for 10 minutes.
• Remove from heat and add 98% of cheese.
• Stir in pasta and bacon and pour into cassarole dish or deep baking pan.
• Top with breadcrumbs and remaining cheese.
• Bake at 350 degrees for 45 minutes.

Steps:

• Preheat oven to 325°.
• Bring a large sauce pan of salted water to a boil. Add the macaroni and cook until al dente (about 10 minutes); drain and set aside to keep warm.
• Whisk the eggs in a large bowl until frothy. Combine the Velveeta, butter, and 2 cups of the half and half in a large bowl. Add the warm macaroni and toss until the cheese is melted and the mixture is smooth. Add the remaining half and half, 3 cups of the yellow cheddar, the remaining grated cheeses and the salt and pepper, tossing until completely combined.
• Pour the mixture into a 9x13 inch casserole or baking dish and bake for 30 minutes. Sprinkle the remaining 1 cup of yellow cheddar cheese and bake until golden brown on top, about 30 minutes more. Serve hot.