Wisconsin Macaroni And Cheese Recipes

Steps:

• Preheat oven to 400°. In a stockpot or Dutch oven, cook pasta according to package directions for al dente; drain and return to pan. Pulse bread, 2 tablespoons butter, Parmesan, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until coarsely ground., Meanwhile, in a large skillet over medium heat, melt remaining butter. Add onions and cook until tender, about 3 minutes. Add ground mustard and cayenne; stir until blended. Stir in flour until smooth, about 3 minutes. Slowly whisk in milk and cream; bring to a boil. Reduce heat to medium-low; simmer, stirring constantly, until thickened, about 5 minutes. Remove from heat; stir in Velveeta. Slowly add remaining cheeses a handful at a time, stirring until cheese is melted. Add Worcestershire and remaining salt and pepper. Pour over pasta; toss to coat., Transfer to a greased 13x9-in baking dish. Sprinkle bread crumbs over top of casserole. Bake until topping is golden brown and sauce is bubbly, 10-12 minutes.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, 6 to 8 minutes. Drain.
• In a large bowl, toss together the mozzarella cheese, Swiss cheese, Parmesan cheese and Provolone cheese. Remove about 1/2 cup for topping and set aside. In a separate bowl, stir together the ricotta cheese, sour cream and heavy cream. Season with parsley, Italian seasoning and garlic salt.
• Pour the ricotta cheese mixture and drained macaroni into the bowl with the cheeses and toss lightly. Do not mix too thoroughly, it's better left messy. Pour into the prepared baking dish. Sprinkle the reserved cheese over the top.
• Bake in the preheated oven until cheese is melted, about 10 minutes, then turn the oven to broil. Broil for about 5 minutes to brown the top.

Steps:

• Cook macaroni in medium saucepan of boiling salted water until tender but still firm to bite. Drain.
• Meanwhile, grind bread in processor to fine crumbs; transfer to small bowl. Melt butter in medium saucepan. Mix 1/2 tablespoon into crumbs. Add flour to remaining butter; whisk over medium heat 2 minutes. Gradually whisk in milk and broth. Bring to boil, whisking constantly. Add green onions. Whisk 2 minutes longer. Remove from heat. Add cheese; stir until melted.
• Preheat broiler. Mix macaroni into sauce. Season to taste with salt and pepper. Spoon into 9-inch pie plate. Sprinkle crumbs over. Broil until crumbs brown, about 2 minutes, and serve.

Steps:

• Boil pasta, drain and set aside.
• Place butter and cream in large skillet over low heat until butter is melted.
• Add cheeses to skillet, stirring until melted.
• Remove from heat and add pasta.
• Season with salt and pepper.
• Put pasta and cheese mixture in caserole dish.
• Top with cracker or bread crumbs (optional).
• Bake at 350 Degrees for 15-20 minutes.

Steps:

• 1. Bring a large pot of lightly salted water to a boil.Add the oil and the pasta and cook for 8 to 10 minutes or until al dente;drain well and return to cooking pot.
• 2. In a small saucepan over medium heat,melt 8 tablespoons butter;stir into the macaroni.In a large bowl,combine cheeses;mix well.
• 3. Preheat oven to 350 degrees F.
• 4. Add half and half,1 1/2 cups of cheese mixture,cubed processed cheese and eggs to macaroni;mix together and season with sodium-free salt and pepper.Transfer to a lightly greased deep 2 1/2 quart casserole dish.Sprinkle with the remaining 1/2 cup cheese mixture and 1 tablespoon butter.
• 5. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges;serve.