Super Deluxe Macaroni And Cheese With Variations Recipes

Steps:

• In a large bowl, combine the cottage cheese, sour cream, egg, salt, garlic salt and pepper. Add cheddar cheese; mix well. Add macaroni and stir until coated. , Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with paprika if desired.

Steps:

• Preheat oven to 350°. Cook macaroni according to package directions. In a Dutch oven, whisk flour, milk and cream until smooth. Bring to a boil; cook and stir 2 minutes or until thickened., Stir in cheeses until melted. Add tomatoes, ham, sour cream and mustard. Drain macaroni; add to cheese mixture and toss to coat., Transfer to a greased 13x9-in. baking dish. In a small bowl, mix topping ingredients; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly and bread crumbs are lightly browned.

Steps:

• Preheat oven to 350 degrees F. Meanwhile, melt 4 tablespoons of the butter in a non-reactive saucepan. When bubbly whisk in flour and cook for a couple of minutes, stirring every now and then. Slowly whisk in the milk and bring to a boil. Reduce heat to low and simmer, whisking on occasion for 3 to 4 minutes. Remove pan from heat and whisk in grated cheese. Stir vigorously just until cheese has melted. Then whisk in heavy cream to adjust the texture and season to taste with salt and cayenne pepper. In a mixing bowl combine sauce with sun dried tomatoes and drained macaroni and adjust seasoning. Transfer mixture to a 13 x 9-inch baking pan and spread it out evenly. Sprinkle bread crumbs on top and dot with remaining 4 tablespoons of butter. Bake until hot and bubbly, about 30 minutes. Let stand 5 minutes before serving.

Steps:

• In large pot, cook pasta according to package directions; reserve 1/2 cup cooking water before draining. In small skillet, melt 2 tablespoons butter over medium heat; stir in breadcrumbs. Cook, stirring, until browned, 2 minutes. Remove from skillet; reserve.
• For cheese sauce, in pasta pot, melt remaining 2 tablespoons of butter over medium heat; whisk in flour, mustard, salt and pepper until blended. Whisk in milk; bring to boil. Reduce heat to low; cook, stirring, until thickened, 1 minute. Stir in 1 2/3 cups cheddar, fontina and reserved water until smooth. Remove from heat. Stir in pasta until coated with sauce. Serve sprinkled with remaining 1/3 cup cheddar, reserved breadcrumbs and parsley.
• For Mac 'n Cheese Pizza.
• Preheat oven to 375 degrees. Coat 12 inch round pizza pan with cooking spray.
• Toss 10 frozen cocktail-size meatballs (thawed and halved) with 1/4 cup pizza sauce and 1/4 teaspoon dried Italian seasoning; reserve.
• Prepare Best-Ever Macaroni and Cheese, substituting spaghetti for cavatappi and omitting reserved cooking water and breadcrumb mixture; in cheese sauce, omit cheddar, stirring 1 cup mozzarella cheese into sauce along with the 1 cup of shredded fontina cheese.
• Spread pasta mixture in pan. Top with 3/4 cup pizza sauce then sprinkle with additional 1 cup mozzarella cheese and 2 tablespoons grated parmesan cheese. Top with reserved meatballs, cut sides down. Bake until cheese melts, 20 minutes. Sprinkle with 1 tablespoon chopped fresh parsley.
• For South-of-the-Border Mac 'n Cheese Bake.
• Preheat oven to 375 degrees.
• Prepare Best-Ever Macaroni 'n Cheese, substituting wagon wheel pasta for cavatappi and omitting breadcrumb mixture; in cheese sauce, omit cheddar and fontina, substituting 1 cup jarred salsa con queso and 1 cup shredded monterey jack cheese, stirring all of cheese into sauce.
• Stir 1 link (4 oz) chorizo sausage, sliced, into sauce along with wagon wheel pasta. Transfer pasta mixture to 2 quart baking dish. Sprinkle with 2 cups crushed white tortilla chips (about 20 chips). Bake until golden, about 15 minutes. Sprinkle with 1 tablespoon chopped fresh cilantro.
• Each recipe serves 6 people.

Steps:

• Preheat the oven to 350°F.
• Bring a large pot of salted water to a boil for the pasta. While the water is heating, grate the cheese with a rotary grater and set it aside.
• Add the pasta to the boiling water and cook until it is barely tender, about 7 minutes. Drain, rinse under cold water, and drain again.
• Melt 4 Tablespoons of the butter in a non-reactive medium size saucepan over medium heat. When it is bubbly, whisk in the flour and cook for a few seconds, just until it is combined. Whisk thoroughly so you gather all the flour into the butter. Slowly add the milk, whisking constantly so the flour paste absorbs the milk without creating lumps. When about half the milk has been added, you can add the rest at a faster rate, but continue to whisk constantly. Bring the mixture to a boil, whisking constantly but not frantically. When it reaches the boil, reduce the heat to low and simmer, still whisking occasionally, until the sauce is cooked through, 3 to 4 minutes. Remove the pan from the heat and add the grated cheese; whisk vigorously until the cheese has melted. Then whisk in the heavy cream, and season to taste with salt and cayenne.
• In a large mixing bowl, combine the sauce with the drained macaroni. Transfer the mixture to a 13x9 inch baking dish, spreading it out evenly. Sprinkle the bread crumbs on top, and dot with the remaining 4 Tablespoons butter. Bake until it is hot and bubbly, about 30 minutes. Let it stand for 5 minutes before serving.
• VARIATIONS:
• Ham, Macaroni, and Cheese: Fold in 1/4 pound diced smoked ham, or 2 ounces finely chopped prosciutto, when you combine the macaroni with the cheese sauce in step 5.
• Sun-Dried Tomato Macaroni and Cheese: Fold in 1/4 cup finely chopped sun dried tomatoes when you combine the macaroni with the cheese sauce in step 5.
• Vegetable Macaroni and Cheese: Fold in 1 cup diced cooked vegetables, such as carrots, when you combine the macaroni with the cheese sauce in step 5.
• Macaroni and Multi-cheeses: Instead of the plain Cheddar, use a combination of cheeses; Cheddar and Parmesan; Asiago, Cheddar, and smoked mozzarella; Cheddar, Fontina, chevre, and Parmesan; or another outrageously rich mixture.
• Note: This tends to dry out when reheated the following day, so it is best to reheat it, covered, in a microwave. Makes 6 to 8 servings.
• Monday to Friday Pasta.

Steps:

• In a large bowl, combine the cottage cheese, sour cream, egg, salt, garlic salt and pepper.
• Add cheddar cheese; mix well.
• Add macaroni and stir until coated.
• Transfer to a greased 2 1/2 quart baking dish.
• Top with bread crumbs.
• Bake, uncovered, at 350 for 25-30 minutes or until heated through.
• Sprinkle with paprika if desired.

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large bowl, whisk the eggs, milk, butter, mustard, seasoned salt and pepper until combined. Stir in the process cheese and 1-1/2 cups of each cheddar cheese. , Drain macaroni; stir into cheese mixture. Pour into a greased 3-qt. baking dish. Top with remaining cheeses. Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted and edges are bubbly.

Steps:

• In a large skillet, cook beef and onion until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , In a large saucepan, bring water to a boil. Add macaroni; cook for 5 minutes. Add broccoli; cook 4-5 minutes longer or until macaroni and broccoli are tender., Drain, reserving 1/4 cup cooking liquid. Place contents of cheese sauce mix in saucepan. Stir in the macaroni mixture, beef mixture and reserved liquid; heat through.