Thegreatamericanmacaroniandcheese Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.
• Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.
• Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.
• Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.
• Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.

Steps:

• Combine grated Cheddar and mozzarella and set aside.
• In a small saucepan, heat milk until near boiling. Turn off heat. Melt butter in a heavy pan large enough to hold the pasta after it is cooked. (It will take at least a 14-inch saute pan or a large casserole that can take direct heat.) When foam from butter recedes, remove from heat, add flour, and mix well. Return to medium-low heat, and, stirring occasionally, simmer for 2 to 3 minutes to cook, but not brown, the flour. Gradually stir in hot milk. Raise heat to medium-high and continue stirring until mixture is smooth and thick (about 5 minutes). Add Parmesan and Romano cheeses. Whisk until smooth. Add Tabasco and white pepper and blend.
• Cook rigatoni in boiling salted water about 4 minutes. (It will be underdone, but will finish cooking later.) Thoroughly drain rigatoni and fold it into the cheese mixture.
• If cooking immediately, preheat oven to 375 degrees.
• Layer one-half the rigatoni mixture into a 9x13 pan. Top with one-half of the Cheddar and mozzarella. Repeat layers. Top with chili powder, sprinkled evenly over top.
• If not baking immediately, cover tightly with plastic wrap and refrigerate or freeze. When ready to bake, drizzle the 3/4 cup milk over the dish. Bake for approximately one hour. If frozen, add at least 20 minutes to baking time. The dish should be rusty brown on top. Should it appear to be browning too fast, cover with foil for part of cooking time. Be sure to check for doneness in the very center of the dish.

Steps:

• Preheat the oven to 450 degrees F.
• Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
• Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees F.
• Boil pasta in boiling salted water until very al dente?about 3 minutes less than the box instructions (it will finish in the oven).
• Render pancetta in a large oven-safe pan or French braiser over medium heat until still chewy and not quite crispy, about 20 minutes (it will finish crisping in the oven). Remove pancetta and drain all but 1 tablespoon rendered fat. Add butter, melt and then add flour to make roux. Whisk until smooth, then cook until blonde in color, 2 to 3 minutes. Add garlic, Dijon and hot sauce. Whisking vigorously, slowly add milk. Bring to simmer, whisking constantly, then cook, whisking occasionally, about 5 minutes.
• Add fontina, Gruyere, Havarti and blue cheese and season with salt and pepper. Mix in pasta until fully coated. Cover entire top with pancetta and bake until bubbly and gooey, 10 to 15 minutes. Sprinkle with chives and serve immediately.
• Unbaked Gourmet Mac & Cheese can be made ahead of time and stored in the fridge. Bring to room temperature before baking, and add on another 10 minutes in the oven.

Steps:

• Preheat oven to 350; F. Set a large pot of water on high heat.
• Meanwhile, begin the sauce by making a roux: in a medium saucepan melt the butter over medium heat. Whisk in the flour. Continue to stir this roux over medium heat for two to three minutes.
• The roux should be cooked and free of the flour flavor but still light in color.
• Gradually add milk, whisking briskly to maintain a smooth sauce.
• Cook the sauce for about 10 minutes, stirring occasionally to avoid scorching.
• When sauce thickens, add cheeses, salt and spices to the sauce, and stir until all the cheese has melted. I make my sauces in the microwave; turns out great and never scorches.
• Somewhere during this sauce-cooking process, your pasta water has started boiling. The original is made with Penne noodles. Add a generous amount of salt to the water and cook the pasta until almost but not quite al dente (two minutes before the package directions indicate). You want barely undercooked pasta so that it can finish in the oven later. Halt the cooking by draining the pasta and rinsing with cold water. Return pasta to pot.
• Pour sauce over pasta and stir until completely incorporated. The combination should be fairly saucy, almost soupy.
• Dish the mixture into a buttered 9-13 pan and sprinkle with extra grated cheeses and cayenne. Bake, uncovered, for 30 minutes, until you have beautiful, browned edges. Those edges will be a welcome and flavorful addition to each serving.
• Let the dish sit for 5 to 10 minutes before serving. I divided this in 2 containers and froze one.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Coat a 2-quart broiler-safe baking dish with nonstick cooking spray.
• Bring a large pot of lightly salted water to boiling; add penne.
• Cook penne for 6 minutes; drain.
• In a large bowl, toss together the cheddar, gruyere and asiago cheeses; set aside.
• Meanwhile, in a medium-size saucepan, melt unsalted butter over medium heat; whisk in flour until smooth and slightly bubbly.
• In a thin stream, whisk in the milk; stir in onion powder, salt and cayenne pepper.
• Bring to a boil over medium-high heat; reduce heat and simmer 3 minutes.
• Remove from heat and whisk in 2-1/2 cups of the cheese mixture.
• In a pasta pot, stir together the cooked penne and the cheese sauce.
• Pour half of mixture into the prepared baking dish.
• Sprinkle with a generous cup of the cheese.
• Spoon in the remaining penne and top with the remaining cheese sauce.
• Bake for 20 minutes.
• Increase the oven temperature to broil and cook another 3 minutes or until the top is lightly browned.
• Cool slightly before serving.

Steps:

• Preheat oven to 350°F.
• While making cheese mixture, cook macaroni per package instructions. Drain and set aside.
• In a medium saucepan over medium heat, melt butter.
• Cook onion and garlic in butter until translucent.
• Add flour to saucepan and stir to combine, leaving no dry flour bits.
• Add milk all at once to saucepan along with black pepper. Stir to combine. Stir constantly until mixture begins to thicken.
• Stir in cheeses one at a time until melted, and mixture is smooth.
• Place cooked macaroni in a 1-quart casserole dish. Stir in cheese mixture until combined.
• Bake for 30 minutes or until top is lightly browned.
• Cool for 10 minutes and serve.

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 oven to 375 degrees F (190 degrees C).
• Bring a 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.
• Stir macaroni, Cheddar cheese, milk, egg, mustard, hot pepper sauce, salt, and pepper together in a bowl; pour into a baking dish.
• Bake in the preheated oven until brown and thickened, about 45 minutes.

Steps:

• Boil 4 cups of salted water and add the macaroni; cook 8 minutes, or until done; Drain macaroni and set aside.
• In a medium saucepan, melt butter over LOW heat.
• Add cheese slices, one by one, until all are melted through, and cheese is smooth.
• Stir in the canned milk, more or less to your desired consistency.
• Add drained macaroni to cheese mixture; add salt and pepper to taste, and mix well until coated.
• Serve immediately.

Steps:

• Cook pasta according to directions on package. Drain.
• While the pasta is draining, put the butter into the pot that you cooked the pasta in and melt over very low heat.
• Return pasta to the pot and stir to coat with the butter.
• Add cheese, egg, and evaporated milk; stir until smooth.
• ENJOY!