Macaroni Royale Recipes

Steps:

• Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded Cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a flameproof baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the Cheddar cheese on top.

Steps:

• Preheat the oven to 350 degrees F.
• Cook the macaroni until still slightly firm. Drain and set aside.
• In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
• Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
• Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
• Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
• In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
• Use a fork to crumble the gorgonzola.
• Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.

Steps:

• Cook macaroni according to package directions; drain. Add cream cheese; toss until melted. Transfer to a greased 13-in. x 9-in. baking dish. In a skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add tomato sauce, salt and sugar; mix well. Spread over macaroni mixture. Combine egg and sour cream; spread over meat mixture. Bake, uncovered, at 350° for 45 minutes or until lightly browned.

Steps:

• Cook macaroni according to package directions; drain.
• Add cream cheese; toss to until melted.
• Transfer to a greased 13x9 baking dish.
• In a skillet, cook beef and onions over medium heat until meat is no longer pink; drain.
• Add tomato sauce, salt and sugar; mix well.
• Spread over macaroni mixture.
• Combine egg and sour cream; spread over meat mixture.
• Bake, uncovered, at 350 degrees for 45 minute.

Steps:

• Have all engredients at room temperature.
• Preheat oven to 375°F.
• Crust:.
• Make graham crackers into crumbs by placing ia plastic bag and crushing with a rolling pin or in a food processor.
• Combine cracker crumbs, melted butter and 2 Tablespoons sugar.
• Press into a 9-inch springform pan.
• Filling:.
• In a mixing bowl, beat eggs thoroughly.
• Gradually add 1/2 cup sugar.
• Add cream cheese a little at a time, beating between each addition until smooth.
• Add 1/2 teaspoon vanilla.
• Pour filling into crust.
• Sprinkle lightly with cinnamon.
• Bake for 20 minutes.
• Cool.
• Topping:.
• Increase oven temperature to 400°F.
• Combine sour cream, 2 Tablespoons sugar and 1/2 teaspoon vanilla.
• Spread topping over baked filling.
• Bake for 5 minutes.
• Place in refrigerator to cool.
• Enjoy!
• Refrigerate any leftovers.