Idasbakedmacaroniandcheese Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Melt 3 tablespoons butter in a pot over medium heat. Whisk flour and mustard powder into melted butter until smooth, about 5 minutes. Mix milk, onion, paprika, and bay leaf into flour mixture; bring to a boil, reduce heat to medium, and simmer until sauce is thickened, about 10 minutes. Remove bay leaf from sauce.
• Beat about 2 tablespoons sauce and egg together in a bowl to temper egg. Pour egg mixture into sauce and stir gently. Mix 3/4 of the Cheddar cheese into the sauce until melted and smooth, 2 to 3 minutes; season with salt and pepper. Fold macaroni into cheese sauce and pour into a 2-quart casserole dish. Sprinkle remaining cheese over macaroni mixture.
• Stir panko bread crumbs and 3 tablespoons melted butter together in a bowl; sprinkle over cheese layer.
• Bake in the preheated oven until cheese is melted and topping is lightly browned, about 30 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
• In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
• Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
• Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
• Bake uncovered, for 30 to 40 minutes, or until the top is brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large pot with boiling salted water cook pasta until al dente. Drain.
• In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.
• To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated Cheddar cheese and stir until melted.
• Combine cooked pasta, sauteed vegetables and sauce. Pour into a 2 quart casserole dish. Add the last cup of grated Cheddar cheese to top of mixture.
• Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm.

Steps:

• Preheat oven to 350 degrees F.
• In a large pot of boiling, salted water cook the pasta to al dente.
• While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
• Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
• Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
• Remember to save leftovers for fried Macaroni and Cheese.

Steps:

• Preheat the oven to 350°F.
• Butter a 9x13-inch baking dish.
• Melt 1 stick of butter in a saucepan. Add the onion and sauté until translucent, about 3 to 4 minutes. Add the milk and cook until heated through. Add the cheese gradually, stirring constantly, until it is melted and the sauce is smooth. Place the macaroni in the prepared baking dish. Pour the cheese mixture over the macaroni and stir to coat the macaroni evenly.
• Melt 1 tablespoon butter in a skillet over medium heat. Add the bread crumbs and sauté until lightly browned, about 2 minutes. Sprinkle the crumbs over the top of the macaroni and cheese.
• Bake for 30 minutes, or until the top of the mixture is golden brown and the cheese is bubbling. Let the macaroni sit for 15 minutes before serving.

Steps:

• Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook until just slightly softened, about 6 minutes. Reserve 1/2 cup cooking water, then drain the pasta and rinse under cold water.
• Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour, mustard powder, Worcestershire sauce, hot sauce and cayenne and cook, whisking, until the mixture is smooth and slightly golden, about 2 minutes. Whisk in the milk and cook, whisking occasionally, until the sauce begins to boil and thicken, about 5 minutes. Stir in the havarti and all but 1 cup each of the cheddar and American cheese; cook, stirring, until the cheese just melts, about 1 more minute. Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Season with salt.
• Brush a 9-by-13-inch baking dish with melted butter. Spread the pasta mixture in the dish. Melt the remaining 4 tablespoons butter in a bowl in the microwave; stir in the crushed crackers and parmesan. Sprinkle the reserved cheddar and American cheese evenly over the pasta, then scatter the cracker mixture on top. Cover with aluminum foil and bake until heated through, about 25 minutes. Remove the foil; continue baking until browned and bubbly, about 20 more minutes. Let rest 10 minutes before serving.

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:

• Cook 1 1/2 cups macaroni as the label directs; drain and return to the pot. Stir in 2 cups shredded cheddar, 1 cup milk, 1/3 cup each grated parmesan and sour cream, 2 tablespoons butter, 1 tablespoon flour and 1/2 teaspoon each dijon mustard, hot sauce and kosher salt. Transfer to a buttered 1 1/2-quart flameproof baking dish; top with more cheddar and parmesan. Bake at 400 degrees F, 15 minutes, then broil until golden, 2 minutes.

Steps:

• Preheat oven to 400°F.
• Cook macaroni just until al dente and drain, set aside.
• While pasta is boiling, melt the butter in a large saucepan.
• Whisk in the flour over medium heat until smooth & bubbly (only about a minute).
• Stir in evaporated milk, cheese spread, pepper, mustard, seasoned salt, garlic powder, Worcestershire sauce and cayenne pepper Keep cooking and stirring over medium heat until sauce has thickened (about 3 or 4 minutes).
• Add the shredded cheddar cheese and Velveeta to the white sauce and stir just until cheeses have melted.
• Add macaroni and stir until pasta is evenly coated with the cheese sauce.
• Pour into a casserole dish sprayed with Pam.
• Arrange cheese slices on top, sprinkle with cracker crumbs and dot somewhat generously with butter.
• Bake 15-20 minutes or until top is nice and golden and casserole is heated through.
• Let stand about 5 minutes before serving and enjoy!

Steps:

• Preheat oven to 350.
• Cook pasta according to pasta directions just until done - you don't want it mushy, because it will absorb a little of the cheesy liquid in the oven.
• Combine soup, evaporated milk, butter, salt, and pepper in a large microwaveable bowl. Cover with plastic wrap, leaving a small vent, and cook for 6-7 minutes until the butter is melted and the mixture is warm-to-hot throughout. (If making a half batch, 4 minutes in the microwave should do it).
• In a large baking dish (minimum 9x13, smaller if halving the recipe), spread 1/3 of the cooked noodles. Top with 1/3 of the sauce. Sprinkle with 1/3 of the cheddar.
• Repeat layers twice, ending with the cheese.
• Bake for 40-45 minutes.
• When it comes out of the oven, sprinkle with a little dried parsley if desired. This gives it visual interest, and you can also pretend it's healthier.
• Let stand for 5 minutes before serving.

Steps:

• Grease or spray with non-stick cooking spray a casserole dish.
• Melt butter in medium saucepan.
• When melted, add flour, stirring constantly for about 1 minute (until butter is absorbed).
• Whisk in hot milk, cook for 3 minutes (stirring constantly).
• Add 1 cup each of the cheeses, and stir until smooth.
• Cook macaroni, drain, rinse under cold water, and drain again.
• Combine everything together and pour into casserole dish.
• Sprinkle the rest of the cheese on top, and bake at 400Ffor 20 minutes.

Steps:

• Preheat oven 400 degrees. Prepare dinner as directed on package. Meanwhile, brown meat over med-high heat, drain. Add tomatoes & oregano, mix well & bring to boil.
• Add meat to dinner. Spoon into 2 quart casserole dish. Sprinkle with cheese.
• Bake 10 minute or until cheese is melted & casserole is heated through.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the macaroni, and cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well.
• Melt 1/4 cup butter in a large saucepan over medium heat. Stir in flour and salt. Cook, stirring constantly, for 2 minutes. Whisk in milk and simmer, stirring frequently, until mixture thickens slightly, about 5 minutes.
• Turn off heat and stir in Cheddar cheese until the cheese is melted. Add the macaroni and stir to coat. Pour the mixture into a 9x13-inch baking dish. Mix the 1/4 remaining cup melted butter and crushed crackers together in a bowl; scatter the cracker mixture evenly over the macaroni mixture.
• Bake in preheated oven until golden brown on top, about 45 minutes.