Old Fashioned Macaroni And Cheese For The Microwave Recipes

Steps:

• Cook macaroni in boiling water until almost tender; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt, mustard, pepper and pepper sauce until smooth. Cook for 1 minute or until bubbly. Stir in the macaroni, milk and 4 cups cheese. , Transfer to an ungreased 13x9-in. baking dish. Cover and bake at 350° for 45-50 minutes or until bubbly. Uncover; sprinkle with the remaining cheese. Let stand for 5 minutes before serving.

Steps:

• In a large pot with boiling salted water cook the elbow macaroni until al dente. Drain and set aside.
• In a 2-quart microwave-safe covered casserole dish, cook the onions and butter or margarine on high for 3 to 4 minutes.
• Add the cooked and drained pasta, milk, and cubed cheese and stir. Cook for 11 to 12 minutes on high, stirring well after 4, 8, and 11 minutes. The mixture will still be runny at this stage. Add salt and pepper to taste.
• Let stand for 5-8 minutes before serving. The sauce will thicken as it cools slightly.

Steps:

• Put the pasta in a ceramic or glass microwavable bowl. Pour over 700ml boiling water and cook for 2 mins on high; stir and repeat twice more (6 mins in total). Drain the pasta and return it to the bowl.
• Put the cornflour and 1 tbsp milk into a jug and stir to make a paste. Add the remaining milk and mix well. Pour over the pasta.
• Mix in the mustard, along with the grated gruyère and cheddar, and stir well. You can cook the pasta in the same bowl or tip it into a microwavable serving dish.
• Cook on high for 5 mins, stirring halfway through. Sprinkle over the parmesan and dot with small pieces of butter. Cook for a further 2 mins, then serve with a good grating of black pepper, if you like.

Steps:

• Mix macaroni, water, butter, onion salt, and pepper in 2-quart covered casserole; cover tightly.
• Microwave on high 5 minutes; stir.
• Cover tightly and microwave on medium(50% power) to boiling, 4 to 6 minutes.
• Stir in milk, cheese, and flour.
• Cover tightly and microwave on high (100% power) stirring every 4 minutes for 10 to 12 minutes until bubbly and tender.

Steps:

• Cook macaroni according to package directions and drain. Grease 2 quart casserole. Layer 1/3 noodles, 1/3 cheese, repeat. Combine milk, eggs, salt, pepper and pour over mac and cheese. Dot with butter. Cover and bake at 350 for 45 minutes. Uncover and sprinkle with a little more cheese and paprika. Cover and let stand 10 minutes before serving.

Steps:

• cook pasta according to package directions.
• saute onion in butter until tender.
• stir in flour, salt & pepper.
• add milk or kefir all at once.
• cook and stir until thickened and bubbly, then continue for 1-2 minutes more.
• Add cubed cheese, and stir til melted, OR throw onion mixture and cheese into blender and blend til smooth.
• In a 2.5 quart casserole, mix the pasta and cheese sauce together.
• sprinkle with EITHER shredded cheese, OR a mixture of the butter/bread crumbs/parmesan cheese.
• bake in 350 degree oven 30-35 minutes.
• broil at the end to brown the topping to a crisp.

Steps:

• Cook pasta in a large pot of salted boiling water until it's barely al dente. (It should be more al dente than your average pasta: It's going to continue to cook in the oven.) Drain and set aside.
• Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
• Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
• Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
• Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
• Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.

Steps:

• Cook macaroni, drain.
• Melt butter over medium heat, add flour and cook briefly while stirring, until slightly golden in colour. Meanwhile, heat milk in microwave or on stove in separate pot until warm.
• Slowly add milk to flour and butter mixture; cook while whisking until sauce thickens. Add salt and pepper.
• Put half the cooked macaroni in a 9x13 pan; layer half the cheese, and half the sauce. Repeat.
• Top with breadcrumbs.
• Sprinkle top with melted butter.
• Bake at 375 degrees Fahrenheit for 30 to 40 minutes, until bubbling in middle.

Steps:

• In a 2-qt.
• microwave-safe dish, combine the first seven ingredients.
• Cover and microwave on high for 3 1/2 minutes; stir.
• Cover and cook at 50% power for 4 minutes for until mixture comes to a boil, roating a half turn once.
• Combine flour and milk until smooth; stir into macaroni mixture.
• Add cheese.
• Cover and cook on high for 6-8 minutes or until the macaroni is tender and sauce is bubbly, rotating a half turn once and stirring every 3 minutes.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Combine cooked macaroni, butter, cheese, salt and pepper.
• Place in a greased 1 1/2 quart baking dish.
• Combine eggs and milk; pour over macaroni.
• Bake for 40 to 50 minutes.

Steps:

• Heat oven to 350°F. Cook and drain macaroni as directed on package.
• While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
• Gently stir macaroni into cheese sauce.
• Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Prepare the elbow macaroni according to package directions.
• Meanwhile, melt the butter in a small saucepan over medium high heat. Stir in the flour until a cream colored paste forms. Then pour in the milk and stir constantly until this comes to a hard boil, then stir for 1 more minute. Remove from heat and set aside.
• When the macaroni is cooked, spread 1/2 of it into the bottom of a lightly greased 9x13-inch baking dish. Then layer 1/2 of the grated onion, 1/2 of the salt and pepper and 1/2 of each of the cheeses. Repeat this one more time: macaroni, onion, salt and pepper and cheeses, and then pour the reserved white sauce over all. Top off with small pats of butter to taste.
• Cover and bake at 350 degrees F (175 degrees C) for 45 minutes.

Steps:

• 1. Preheat oven to 350 degrees. Cook and drain macaroni. Heat milk, eggs, butter, and cheese in a small saucepan until cheese is melted. Stir together macaroni, cheese mixture and salt and pepper. Pour into a buttered casserole and bake for 20-30 minutes until just beginning to brown.
• 2. Optional: Grandma often added some finely crushed soda crackers on top of casserole during the last 10 minutes of baking to give the dish a little crunch.