Mumsmacaronicheese Recipes

Steps:

• Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni., Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through and topping is golden brown.

Steps:

• Make the CHEESE SAUCE: Put the cheese and milk in a pan and heat.
• As soon as it starts to rise, add the cornflour (mixed to a paste with a little water).
• Stir until thick.
• Now make the TOMATO SAUCE: Fry the onion until brown.
• Add the tomatoes and tomato paste and simmer gently.
• Add herbs and spices, salt and freshly ground black pepper to taste.
• Cook 1 300g packet of Macaroni in the usual way.
• Layer the Macaroni, Cheese Sauce, and then the Tomato Sauce in a casserole dish- (I usually finish with a layer of Macaroni, though it doesn't really matter what layer you finish with).
• Top with grated cheese and bake at 180'C (350'F) until brown on top (approximately 20 minutes) VOILA.

Steps:

• Cook macaroni in salted boiling water for 12 to 15 minutes or until tender. Drain.
• Melt butter in a saucepan, remove from heat and stir in flour and seasonings. Return to heat and cook for 1 minute.
• Add milk gradually, stirring until sauce boils and thickens, remove from heat.
• Add grated cheese and tomato soup, mix well. Gently heat sauce but don't boil.
• Fry lightly chopped bacon, chopped onion and chopped capsicum and add to sauce. Add macaroni and worcestershire sauce and mix thoroughly.
• Place mixture into a casserole dish and sprinkle with extra cheese.
• Bake in a moderate oven for 25 to 30 minutes.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Pour the macaroni into a saucepan and place over medium heat; stir in the butter, bacon grease, tomato sauce, stewed tomatoes with juice, and sugar; season with salt and pepper. Stir while cooking until butter and bacon grease has melted and incorporated completely, 5 to 10 minutes; remove from heat, cover, and allow to sit about 20 minutes before serving.

Steps:

• Cut Velveeta into chunks.
• Mix cooked macaroni, tomatoes, salt& pepper into a prepared casserole dish.
• Bake 350 for thirty minutes.
• Enjoy as a main or side dish!

Steps:

• Cook the macaroni until done and drain.
• Combine cheeses, salt, pepper, cream and eggs in a bowl.
• Stir in macaroni and spread half of this mixture in a greased casserole dish.
• Arrange tomato slices and basil over this layer and top with remaining macaroni.
• Melt the butter in a frying pan and cook the breadcrumbs gently until golden.
• Combine breadcrumbs and cheese and sprinkle over the top.
• Bake at 180°C for 15-20 minutes until it's golden on top.

Steps:

• Heat oven to 350*F.
• Lightly butter a large ovenproof gratin dish.
• Cook the macaroni and potatoes in boiling salted water for 10 minutes, until just tender.
• Dry fry the bacon in a large non stick pan until lightly golden.
• Pour in the cream and season with nutmeg and fresh ground pepper.
• Drain the macaroni and potatoes well and stir them into the bacon and cream.
• Spoon half into the prepared dish, sprinkle with half the parmesan, then spoon remaining mixture on top, finishing off with remaining parmesan.
• Bake for 10 to 15 minutes until golden and bubbling.
• Meanwhile melt the butter ina frying pan, and cook sliced onion for 5 to 6 minutes til golden.
• Serve the baked macaroni with the onion slices scattered on the top.