Smac N Cheese Recipe 45

Steps:

• Preheat the oven to 350 degrees F. Butter a 2-quart baking dish with 1 tablespoon of the butter and set aside.
• Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. Drain well.
• Melt the remaining 5 tablespoons butter in a heavy 3-quart saucepan over medium heat. Add the flour, and stirring constantly with a wooden spoon, cook over medium heat for 3 to 4 minutes, being careful not to let the flour brown. Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 minutes. Remove from the heat. Add the salt, pepper, cayenne, and 2 cups of the cheese, and stir well. Add the noodles and stir well. Pour into the prepared dish.
• In a mixing bowl, combine the remaining 1/2 cup of cheese with the bread crumbs and Essence. Sprinkle evenly over the macaroni and bake until golden brown and bubbly, about 25 minutes.
• Remove from the oven and let rest for 5 minutes before serving.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

Steps:

• Preheat oven to 400 degrees F. Grease a 9-by-13-inch baking dish and set aside.
• Bring a large pot of salted water to a boil. Add pasta and cook until just al dente. Drain and toss with a little butter or olive oil to keep from sticking.
• Melt butter in a large saucepan over medium heat. Add flour and whisk to create a roux. Cook for a minute or so, whisking frequently, until mixture looks like wet sand. Slowly pour in milk, whisking constantly, until roux is incorporated. Whisk in Dijon. Add mozzarella, 16 ounces pepper jack and all but 4 ounces Parmesan. Cook, stirring frequently, until mixture is smooth and all the cheese has melted, the sauce is thick and you are able to draw a line through it on the back of a spoon, 15 to 20 minutes. Add Spice Mix and hot sauce and stir again to make sure seasoning is evenly distributed.
• Combine the drained pasta with the cheese sauce in a large bowl, mixing well. Pour into the prepared baking dish and top with the remaining 8 ounces pepper jack cheese and the Roasted Tomato quarters. Finish topping with the remaining 4 ounces Parmesan and Buttered Breadcrumbs. Bake until the top is bubbly and browned, 10 to 15 minutes.
• Place salt, cayenne, chile powders, cumin and turmeric in a food processor and grind until well blended. Store in a sealed container.
• Preheat oven to 350 degrees F.
• Place diced bread cubes in a bowl. Melt butter in a small saucepan and add parsley and garlic, stirring until garlic cooks slightly, 1 to 2 minutes. Pour mixture over diced bread cubes and toss until blended. Place mixture on a parchment-lined baking sheet and bake until brown, 10 to 15 minutes. Let cool. Place in a large plastic bag and crush with a rolling pin until mixture is crumbly.
• Preheat oven to 400 degrees F.
• Toss cut tomatoes in a large bowl along with olive oil, garlic, salt, pepper and thyme. Place tomatoes cut-side down on a parchment-lined sheet pan and roast until the tomato skins are blistered and wrinkled, 10 to 15 minutes. When tomatoes are cool enough to handle, remove skins and set aside.

Steps:

• Preheat oven to 350°F. Coat a 3 quart broiler-safe baking dish with nonstick cooking spray. Bring a large pot of water to boiling. Cook noodles 8 minutes in boiling water, then drain. Meanwhile, in medium size saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to paper towels. Carefully pour off drippings, returning 2 tablespoons to pan. Add butter. Whisk in flour until smooth. In a thin stream, whisk in milk. Stir in onion flakes, salt and pepper. Bring to a boil over medium-high heat, then reduce heat and simmer 2 minutes. In large bowl, toss together cheddar, Colby-Jack and mozzarella. Remove milk mixture from heat; whisk in american cheese and 1 1/4 cups of the cheddar mixture. Toss bacon pieces with remaining shredded cheese. In pasta pot, combine cooked pasta and cheese sauces. Pour half into prepared dish. Sprinkle with a generous cup of the bacon-cheese mixture. Repeat layering. Bake at for 20 minutes. Increase oven temperature to broil and broil for 3 minutes, until top is lightly browned. Cool slightly before serving.

Steps:

• Preheat the oven to 375 degrees F. Butter the bottom and sides of a deep 13-by-9-inch baking dish.
• Make the sauce. In a large bowl, mix the ingredients in order, combining completely between additions. Start by adding the flour, paprika, ground mustard, garlic, scallions, hot sauce, cream cheese, a pinch of salt and more grinds of black pepper than normal. Mix this until combined completely. In a liquid measure, mix the heavy cream and pasta water together and add slowly to the bowl while whisking. Add the Cheddar, Gouda, mozzarella and Pecorino Romano cheeses.
• Bake. Add the pasta to the bowl of liquid and stir until the liquid seeps into the elbows and everything is distributed evenly. Pour into the prepared dish. Level with the back of your spoon. Toss together the Cheddar and mozzarella in a small bowl and sprinkle evenly over the top. Bake until the edges are bubbly and the top is golden brown, 35 to 40 minutes.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
• Layer some of the macaroni in a 5-quart baking dish; top with a layer of Cheddar cheese. Continue layering macaroni and Cheddar cheese into the dish, ending with a Cheddar cheese layer.
• Beat milk, eggs, and mustard together in a bowl; pour over macaroni mixture, ensuring milk mixture gets to all of the macaroni.
• Bake in the preheated oven until cheese is melted and just before cheese around the sides gets crisp, 20 to 25 minutes. Season with black pepper.

Steps:

• Preheat the oven to 375 degrees F.
• Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
• Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
• Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Steps:

• Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
• In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
• Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
• Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
• Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

Steps:

• Preheat the oven to 325°F (160°C). Grease a 7 x 11-inch (17 x 27 cm) baking dish with butter.
• Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until al dente, then drain and return to the warm pot.
• Add butter to the macaroni and stir until melted and the noodles are well coated.
• In a large bowl, stir together the sour cream, cottage cheese, 1 cup cheddar, ½ cup Gouda, ½ cup pepper Jack, ½ cup mozzarella, the cheese sauce, evaporated milk, salt, black pepper, garlic powder, onion powder, and cayenne until well combined.
• Add the sauce to the pot with noodles and mix until fully coated. Season with more salt and black pepper to taste. Stir the eggs until well incorporated.
• Pour the macaroni into the prepared baking dish and smooth in an even layer.
• In a medium bowl, toss together the remaining 1 cup cheddar, ½ cup Gouda, ½ cup pepper Jack, and ½ cup mozzarella cheese. Sprinkle the cheese mixture evenly over the noodles.
• Cover the baking dish with foil. Bake for 30 minutes.
• Increase the oven temperature to 425°F (220°C). Remove the foil and bake for another 10 minutes, until the cheese is golden brown. Let cool slightly before serving.
• Enjoy!
• RECIPE BY: Meiko Temple

Steps:

• Cook macaroni according to the package directions. Drain.
• In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
• Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the diced onion in a large pot of lightly-salted water; bring to a boil. Cook the pasta until al dente, 8 to 10 minutes; drain. Transfer the onion and pasta to a casserole dish; season with salt, pepper, and garlic salt. Stir the butter and brown sugar into the pasta mixture until the butter melts. Add the Cheddar cheese soup, Havarti cheese, Parmesan cheese and 1/3 cup of Cheddar cheese; stir well. Sprinkle remaining Cheddar cheese over top of the dish.
• Bake in preheated oven about 45 minutes. Change oven setting to 'Broil' and cook until top is golden brown, about 4 minutes.