Rachels Fancy Macaroni And Cheese 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 425 degrees F.
• Drizzle the mushrooms with olive oil, and then sprinkle them with salt and pepper. Roast in the oven until deep golden brown, 20 to 25 minutes. Set aside. Try not to eat them before the macaroni's done. Turn down the heat to 350 degrees F.
• Next, fry the thick slices of bacon until chewy, but not yet crisp. Chop up the bacon into bite-size bits. Set aside. Try not to eat them before the macaroni's done.
• In a large skillet over medium-low heat, saute the onions in 1 tablespoon of the butter, stirring occasionally, until golden brown, about 15 minutes. Set aside. Try not to... oh, never mind.
• Cook the macaroni until just undercooked. Set aside.
• To make the sauce, melt the remaining 4 tablespoons butter in a large pot over medium heat. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Then pour in the milk, whisking constantly. Cook the white sauce until thick and bubbly, 3 to 5 minutes. Next, add the half-and-half, 1 teaspoon salt and 1/2 teaspoon pepper.
• Spoon some of the hot white sauce into the beaten eggs to temper them, stirring with a fork to incorporate the mixture without cooking the eggs. Pour the tempered eggs into the white sauce, stirring constantly as you add them. Add the fontina, gruyere, Parmesan and goat cheeses. Stir until the cheese all melts. Add the cooked macaroni and stir to coat. Splash in a little milk or hot water if needed for thinning.
• Butter a 9- by 13-inch baking pan. Lay on half the onions, half the macaroni, half the mushrooms, half the gorgonzola and half the bacon. Repeat the layers, ending with the bacon. Bake until bubbly and hot, 20 to 25 minutes.
• This is the stuff that dreams - and love handles - are made of.

Steps:

• Preheat Oven to 450°F.
• Butter 8x8 square baking dish (set aside).
• Cook noodles in large pot of boiling salted water until tender but still firm to bite, approximately 5 minutes.
• Drain well but DO NOT Rinse.
• Whisk the cream, milk, flour, salt, and pepper in a medium sized bowl to blend.
• Stir in 1/2 cup Fontina, 1/4 cup each Parmesan and Mozzarella, ham, and parsley.
• Add the noodles and toss to coat.
• Transfer the noodle mixture to the prepared baking dish.
• Toss the remaining cheeses together to blend (that's 1/2 cup Fontina, 1/8 cup each Parmesan and Mozzarella).
• Sprinkle the cheese mix over the noodles.
• Bake until the sauce bubbles and the cheese melts and begins to brown on top, approximately 20 minutes.
• Let stand 10 minutes before serving.

Steps:

• Heat oven to 375.
• Mix Swiss and mozzarella cheeses together.
• Melt butter in medium saucepan.
• Stir in flour, salt, mustard, and pepper until smooth.
• Remove from heat and slowly stir in milk until mixture is smooth.
• Place back on heat and stir constantly until mixture is thickened.
• Remove from heat and stir in 2 cups of cheese.
• Combine the cheese mixture with prepared noodles and place in a greased 2 quart casserole dish.
• Sprinkle the remaining cup of cheese on top.
• Bake at 375 for about 25 minutes or until slightly browned on top.

Steps:

• Set cheese sauce packet from dinner mix aside. Bring water to a boil. Add macaroni; cook for 4 minutes. Add the broccoli, onion and garlic. Cook 3-6 minutes longer or until macaroni is tender; drain., In a large saucepan, melt 1/2 cup butter. Stir in cheese sauce mix and milk. Add the ham, mustard, salt and pepper. Stir in macaroni mixture. , Transfer to a greased broiler-proof 2-1/2-qt. baking dish. Melt remaining butter; toss with bread crumbs and cheese. Sprinkle over top. Broil 4-6 in. from the heat for 4-5 minutes or until top is golden brown.