Really Awesome Macaroni And Cheese Recipes

Steps:

• Preheat oven to 400 degrees F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well.
• Melt butter in same saucepan on medium heat. Sprinkle with flour and seasonings. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth. Remove from heat. Add macaroni; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and paprika; sprinkle evenly over top.
• Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.

Steps:

• Preheat oven to 350°F.
• Butter a 13x9x2 inch glass baking dish.
• In a large pot of boiling salted water, cook macaroni al dente.
• Drain and place in the buttered dish.
• Add the cubed cheddar and combine.
• Whisk flour, salt, mustard, pepper, cayenne and nutmeg in a medium bowl until no lumps are visible.
• Gradually whisk in half-and-half, followed by the whipping cream and finally the sour cream.
• Add eggs and Worcestershire sauce.
• Whisk well to blend.
• Pour mixture over macaroni and cheese mixture.
• Sprinkle with the grated cheese.
• Bake in the center of the oven, 25 minutes until edges are set but center is still liquid.
• Remove from oven and let stand about 10 minutes to thicken sauce.
• The sauce will still be creamy.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Combine the evaporated milk, eggs, havarti, Colby jack, 1/2 teaspoon salt and the nutmeg in a large saucepan over medium heat. Cook, whisking constantly, until smooth and thickened, about 8 minutes. Remove from the heat.
• Add the pasta and sour cream to the sauce; toss to coat, then let sit 5 minutes so the sauce thickens slightly. Add the reserved cooking water to loosen, if desired.

Steps:

• Preheat oven to 350 degrees. Grease a 9 X 13 baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain.
• In medium saucepan, melt butter and stir in flour to make a roux. Cook 1-2 minutes, stirring constantly, then whisk in warm milk a little at a time to make a white sauce. Bring to a boil, then reduce heat and simmer. Mix in salt, pepper, and cayenne and stir frequently until sauce thickens.
• Remove pan from heat and stir in cheddar, mozzarella and jack cheese. Combine pasta with sace and stir well. Pour into baking dish. Use paprika on top if desired. Bake 45-60 minutes, or until top is the desired cripiness. Let rest 20 minutes before serving.

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Cook macaroni according to package directions, al dente. Drain and set aside.
• Whisk eggs together in big bowl until frothy. Add Velveeta, butter, and 2 cups of the half-and-half.
• Add warm macaroni, mix until smooth.
• Add rest of half-and-half, 3 cups sharp yellow Cheddar cheese, the rest of the various cheeses, salt, and pepper, tossing together.
• Pour into greased 9 x 13 inch casserole dish, and bake for 30 minutes.
• Sprinkle with the remaining 1 cup of sharp yellow cheddar cheese and bake about 30 minutes more, until golden brown. If you want, you could dot the top with a few tiny pieces of butter, just to help it brown more.
• Serve hot. Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain; pour macaroni into the prepared dish.
• Beat eggs, sour cream, seasoned salt, and black pepper into a smooth mixture; stir Cheddar cheese and Cheddar-Monterey Jack cheese into mixture until thoroughly combined. Pour over macaroni and mix well. Top casserole with torn pieces of processed cheese. Drizzle melted butter over casserole, especially along the sides.
• Bake in the preheated oven until casserole is bubbling and cheese has melted, about 30 minutes.

Steps:

• Preheat oven to 450 degrees.
• Cook macaroni according to package instructions.
• Drain, rinse and set aside.
• In same pot over low heat, melt the butter.
• Add flour, salt and pepper and whisk into melted butter until smooth.
• Simmer and stir until mixture thickens into a paste and is golden.
• Slowly add milk and whisk into butter mixture until smooth.
• Bring to boil and then simmer until thickened.
• There is no way to tell you how thick, except to say it should be thicker than gravy but not as thick as pudding.
• If you have made basic white sauce, you will know when it is thick enough.
• Remove pot from heat.
• Add cheddar cheese and stir until cheese starts to melt.
• Add macaroni and stir until coated.
• Pour into a 9 x 12 baking dish or 2 quart casserole.
• As an extra indulgence, you can sprinkle 4 oz more cheese on top.
• I only do this if I happen to buy a 12 oz bag or block instead of 8 oz.
• Bake about 20- 30 minutes, when you see top getting a bit crispy and brown.

Steps:

• Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until al dente. Drain. To prevent sticking, drain and immediately pour onto a large lipped baking sheet and let cool while preparing sauce.
• Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted.
• Add drained pasta (and optional flavoring ingredients, see notes) to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.

Steps:

• Boil the pasta JUST until al dente, according to package directions. Drain and return to the pan you boiled it in. Set aside. (Mix in a little butter to keep the noodles from sticking if it's going to be awhile before you make the sauce)
• Preheat the oven to 375 degrees Fahrenheit.
• To a medium saucepan over medium heat, add the butter. When the butter has melted, add the flour, salt, dry mustard, pepper, and 1/8 teaspoon smoked paprika. With a wooden spoon or whisk, stir constantly for three minutes.
• Add the milk in a thin stream, stirring constantly with a whisk. Continue to stir constantly until the sauce thickens enough to coat the back of a spoon, 5-8 minutes.
• Remove from heat and add 2 cups of the cheese, stirring until melted. You'll reserve the last cup of cheese for topping. Pour the cheese sauce over the pasta and toss gently until all of the pasta is coated.
• Add half the pasta to a two-quart casserole dish (I like a tall 8-inch by 8-inch baking dish). Sprinkle on half the cheese. Add the rest of the pasta. Sprinkle on the rest of the cheese, then dust lightly with the smoked paprika.
• Bake for 25-30 minutes, until the mac and cheese is bubbling and browning on top.
• Serve, topping individual servings with parsley or cooked, chopped bacon if desired.