Not Your Mothers Macaroni And Cheese Recipes

Steps:

• Boil pasta until al dente.
• In a large skillet, add olive oil and saute garlic and vegetables over medium heat for a couple of minutes.
• Add in canned chilies and stir around, then turn off heat.
• Drain pasta and add it to skillet.
• Pour on cream, add cheese, then add salt and pepper to taste and stir gently.
• At the end, add 2 tablespoons butter and stir again. Check seasonings and serve.
• Serve with juicy steak, with grilled shrimp, chicken, or on its own. It'll change your life for the better.

Steps:

• Butter a large rectangular baking dish and set it aside.
• Combine the stock and wine, bring to a boil and reduce it to 3/4 cup.
• bring the cream to a boil and reduce it to 3 cups.
• Heat the oil in a heavy saucepan.
• Add the garlic and shallots and cook them until they are soft, 5 to 10 minutes.
• Add the reduced stock and cream.
• Whisk in the mustard.
• Reduce the heat to low and add the cheeses, stirring often until they have melted.
• Add salt and pepper to taste.
• Cook the pasta in boiling salted water until al dents.
• Drain and toss it with the butter.
• Add the tomato, cayenne and Worcestershire sauce to the cheese mixture and heat the sauce thoroughly.
• Pour the cheese sauce over over the pasta, tossing well.
• Transfer to the baking dish.
• Sprinkle the top with the Parmesan cheese.
• Broil until the cheese melts and is golden, about 5 minutes.

Steps:

• In a large pot bring water to boil and salt to boil. Add pasta and cook for half the time recommended on the box. Usually 5-6 minutes.
• Meanwhile, pour your milk into a large microwave safe bowl and heat until milk is hot, about 3-4 minutes.
• While the milk is heating, dump all of your cheese into a large bowl, removing one cup or so for the top, and add your cornstarch. Mix until all of the cheese is lightly coated in the starch. Add remaining ingredients and mix well.
• When milk is hot, start adding your cheese a handful at a time until each addition is melted. The milk will likely have to go back into the microwave to heat back up as the cheese will cool it down.
• When pasta is ready, drain and put into a 13x9 inch casserole dish sprayed with non stick spray. Pour sauce over the top and push around so that the sauce begins to move inside the pasta tubes.
• Sprinkle with remaining cheese and bake at 350 for about 30 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Grease a 2 quart casserole dish. Place a quarter of the macaroni in the bottom, followed by an even layer of one-quarter of the cheese slices. Dot with butter and season with salt and pepper. Repeat layering three times. Pour evaporated milk evenly over the top of all.
• Bake, uncovered, for one hour, or until top is golden brown.

Steps:

• Preheat oven to 375 degrees. Butter a 2 1/2-quart casserole dish; set aside.
• Warm the milk and tomato paste in a medium saucepan over medium-low heat. Whisk in the salt, pepper, cayenne pepper, cheddar cheese, and 1/2 cup Swiss cheese; set the cheese sauce aside.
• Cover a large pot of salted water, and bring to a boil. Cook until pasta is al dente, about 7 minutes. Drain well in a colander. Stir macaroni into reserved cheese sauce.
• Pour mixture into prepared dish. Top with remaining 1/2 cup Swiss cheese, and dot with butter. Bake until golden brown and bubbling, about 45 minutes. Serve hot with sour cream, if desired.

Steps:

• Preheat oven to 400°. Bake breadcrumbs in a single layer on a baking sheet 5 to 7 minutes or until golden, stirring once after 2 1/2 minutes.
• Cook prosciutto, in batches, in a lightly greased large skillet over medium heat 3 to 4 minutes on each side or until crisp. Drain on paper towels; crumble.
• Prepare pasta according to package directions.
• Meanwhile, melt butter in a Dutch oven over medium heat; add shallot, and sauté 3 minutes or until tender. Add wine, stirring to loosen particles from bottom of Dutch oven, and cook 1 minute.
• Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Gradually whisk in milk and next 4 ingredients; cook, whisking constantly, 12 to 14 minutes or until mixture thickens and begins to bubble. Remove and discard bay leaf.
• Place 4 cups (16 oz.) Cheddar cheese in a large heatproof bowl. Reserve remaining Cheddar cheese for another use. Add Gouda and Parmesan cheeses to bowl.
• Gradually pour white sauce over cheeses, whisking until cheeses are melted and sauce is smooth.
• Stir in pasta and prosciutto until blended. Pour into a lightly greased 13- x 9-inch baking dish; sprinkle with breadcrumbs.
• Bake at 400° for 15 minutes or until bubbly. Serve immediately.

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:

• In a bowl, combine macaroni, tomatoes, onion salt, pepper and 1-1/2 cups cheddar cheese. Pour into a greased 2-qt. baking dish. Dot with butter. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese; bake 15 minutes longer.