To Die For Baked Macaroni And Cheese Recipes

Steps:

• Cook pasta in a large pot of salted boiling water until it's barely al dente. (It should be more al dente than your average pasta: It's going to continue to cook in the oven.) Drain and set aside.
• Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
• Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
• Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
• Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
• Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
• In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
• Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
• Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
• Bake uncovered, for 30 to 40 minutes, or until the top is brown.

Steps:

• Preheat oven to 350°. Cook macaroni according to package directions for al dente; drain., In a Dutch oven, heat 1/3 cup butter over medium heat; saute onion until tender. Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened. Stir in cheese until melted. Stir in macaroni. Transfer to a greased 13x9-in. baking dish., In a microwave, melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, until heated through, 30-35 minutes.

Steps:

• Start by cooking 1 pound of elbow macaroni until "el dente", drain & set aside.
• Cut the crust off of white bread (set crusts aside for later) and line a very large baking dish with them. (I ended up needing one large 9x13 pan and another 8x8 pan to fit it all).
• Melt 8 Tablespoons of butter in Microwave then brush all over the bread. (YES this is one entire cube of butter.).
• Take the crusts & spread on a cookie sheet & put into a 200 degree oven until nice & dry. I deviated from JoAnne's recipe here and sprinked the crusts with a bit of Garlic Powder.
• Put 5 1/2 cups of WHOLE milk into your pot and don't try to make it with skim milk. You just got done brushing all the bread with one cube of butter. Don't you think skim milk is pointless by now? (Also, make the pot a large one).
• On a lower heat setting warm the milk a bit then slowly add 1/2 cup flour as you whisk to prevent lumping (you can also use another thickening agent like corn starch etc).
• Add 1/4 tsp White Pepper (you can use regular black pepper if you don't have white), 1/4 tsp Cayanne Pepper & 1/4 tsp Nutmeg.
• To the milk, flour, spice mixture you add 4 1/2 cups of White Cheddar (I used Tilamook Vintage White). Now I didn't want to shred it all so here was my conversion -- 8 oz to a cup -- so basically I just cubed up an entire two pound block of it and put it into the pot. I could be totally off but it turned out great anyway.
• Add 1 cup Swiss & 1 Cup Romano.
• Keep stirring over low to medium heat until the cheese is melted & everything is mixed creamy together.
• When it's all mixed and creamy mix in your elbow macaroni.
• Pour the mixture into the white bread lined baking dish (or dishes).
• Crumble up your dried out bread crusts to make coarse bread crumbs.
• Sprinkle breadcrumbs over the macaroni mixture.
• Put pans into a 350 degree oven for 30 to 45 minutes until bubbly & browned on top.

Steps:

• For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
• Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
• For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
• For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
• Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.

Steps:

• Preheat oven to 350 degrees F.
• In a large pot of boiling, salted water cook the pasta to al dente.
• While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
• Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
• Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
• Remember to save leftovers for fried Macaroni and Cheese.

Steps:

• Heat oven to 350°F. In Dutch oven or 3-quart saucepan, cook and drain macaroni as directed on package.
• In 9-inch square baking dish, mix cooked macaroni, beaten eggs and shredded cheese. Add milk, salt and pepper; mix well.
• Bake 45 minutes. Enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the macaroni, and cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well.
• Melt 1/4 cup butter in a large saucepan over medium heat. Stir in flour and salt. Cook, stirring constantly, for 2 minutes. Whisk in milk and simmer, stirring frequently, until mixture thickens slightly, about 5 minutes.
• Turn off heat and stir in Cheddar cheese until the cheese is melted. Add the macaroni and stir to coat. Pour the mixture into a 9x13-inch baking dish. Mix the 1/4 remaining cup melted butter and crushed crackers together in a bowl; scatter the cracker mixture evenly over the macaroni mixture.
• Bake in preheated oven until golden brown on top, about 45 minutes.

Steps:

• Lightly butter a 9x11 inch oven proof baking dish at least 2" deep. Shred cheeses and set aside. Cook the macaroni in ample salted water until al dente. Drain and toss into a large mixing bowl, stirring in 1-tablespoon butter to prevent macaroni from sticking together. In a 3-quart saucepan melt the remaining butter, slowly whisking in flour until a smooth paste is formed. Cook over low heat, stirring constantly until golden but not brown - approximately 3 minutes. Remove from heat and gradually whisk in milk, being careful to whisk away lumps. Return to medium high heat and cook, stirring constantly until sauce thickens - about 5 minutes. Fold in the Peccorino, Tabasco, salt and pepper and pour over cooked macaroni. Set aside 1 cup of the cheddar cheese and stir in the remaining cheeses into the pasta and sauce. Pour into prepared pan and top with reserved cheddar cheese. Cover with foil and bake at 325 degrees for about 1 hour until bubbling. Remove foil and bake an additional 15 minutes until browned. Note: Mac & Cheese can be made in advance and refrigerated up to 24 hours. Allow to cool completely before covering and refrigerating. Allow an additional 20 minutes of baking time for the chilled dish.