Oldfashionedmacaroniandcheese 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:

• 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:

• 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:

• 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:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch ovenproof casserole dish.
• Bring a large pot of salted water to a boil. Add the macaroni and cook until tender (a little more than al dente), about 12 minutes. Drain well in a colander.
• In a large bowl, combine the macaroni, cheese, milk and eggs. Add some salt and pepper. Transfer to the prepared dish.
• Bake until golden brown and bubbly, about 30 minutes. Transfer to a rack to cool slightly before serving.

Steps:

• To make the hard-boiled eggs: Add the eggs to a medium-sized saucepan. Cover with cold water and bring up to a boil over medium heat. Cover with a lid and turn off the heat. Let the eggs sit in the hot water for 14 minutes. Drain and cool under cold running water. Peel the eggs and chop. Reserve.
• While the eggs are cooking, bring a large pot of salted water to a boil over high heat and add the macaroni. Cook until al dente. Drain and rinse with cold water.
• In a large serving bowl, combine the eggs, ham steak, celery, shallots and lemon juice Add the macaroni and stir to combine.
• In a separate bowl, whisk together the mayonnaise, mustard, pickled relish, and salt and pepper, to taste. Add the dressing to the macaroni and toss to coat. Season with more salt and pepper, if needed. Cover and chill for 2 hours for the flavors to meld.

Steps:

• Preheat oven to 350 degrees, butter large casserole dish.
• In a saucepan on stove melt butter then add flour to make roux. Add dry mustard and salt, stir well. Add milk and water. Stir until thickened being sure to beat out any lumps with a whisk. Remove from heat and mix in cheddar cheese, cottage cheese and sour cream.
• Mix in macaroni.
• Place mixture in baking dish, top with grated cheese and paprika.
• Bake for 40 minutes or until heated through, bubbling and cheese on top is melted.

Steps:

• preheat oven 375.
• boil pasta as per package directions cut off about 4 mins cooking time.
• while pasta cooks cube cheese set about half of one flavour cheese aside, I personally set aside about half of the mild cheese.
• drain pasta when finished cooking.
• in pan or large baking dish combine remaining cheese celery soup or cheddar cheese soup, milk, and pasta. Stir to combine well.
• Place set aside cheese over top.
• Place in oven about 45 mins or until cheese on top is a golden brown.

Steps:

• Heat oven to 350°F.
• Melt butter in large saucepan on low heat. Stir in flour; cook and stir 2 min. or until bubbly. Gradually stir in milk; bring to boil on medium heat, stirring constantly. Simmer on low heat 3 to 5 min. or until thickened, stirring constantly. Add 1-1/2 cups cheese; cook and stir 2 to 3 min. or until melted. Stir in macaroni.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray; sprinkle with remaining cheese.
• Bake 20 min. or until heated through.

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 macaroni according to package directions.
• Drain.
• Immediately place cooked macaroni into large bowl.
• While still hot, stir in the butter, the cubed cheddar, and the handful of grated cheddar.
• Mix well for one minute.
• Add the eggs and the can of cheddar soup.
• Mix through.
• Season liberally with Lawry's salt and pepper.
• Mix through.
• At this point, I like to give it a taste (I know, I know, raw eggs, but I live dangerously), to test for seasoning.
• Adjust seasoning as needed.
• Add the milk and mix again.
• Place mixture into a mid-size casserole.
• I use an 11x8x3 or so.
• Don't use a dish too deep or browning will be a pain.
• Spread evenly.
• Bake at 375 for 35-45 minutes, until golden brown and bubbly.
• Let sit for 10-15 minutes before serving.
• This is a very old family recipe from a woman I work with.
• I am kind of a mac&cheese junkie and have tried many over the years.
• This one is tops, bar none.
• Enjoy!
• PS If you have trouble finding Lawry's seasoned pepper, you can substitute McCormick's, not as good, but will do.

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.