5 Star Baked Mac And Cheese Food

SUNNY'S CREAMY 5-CHEESE MAC 'N' CHEESE

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.

MAC AND CHEESE

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.

THE ULTIMATE 5 CHEESE BAKED MAC AND CHEESE

Steps:

• 1. Note: you may divide recipe ingredients in half to make a smaller pan.
• 2. Preheat oven to 350°.
• 3. Salt water for macaroni. Bring water to a boil. Cook per instructions on box and drain.
• 4. After draining macaroni. Pour back into large kettle. Add 2 tablespoons of butter. Stiruntil melted and macaroni is coated evenly. Set aside.
• 5. Melt 4 tablespoons of butter in large Dutch oven. Add in the flour. Over medium low heat Stir frequently until thickened .
• 6. Add in the milk and cottage cheese. Followed by salt, pepper, and mustard. Raise temperature of stove to medium high heat. Stir constantly until well combined and hot.
• 7. Mix the painko bread crumbs with 2 tablespoons of melted butter and set aside
• 8. Add the cheddar, American, Swiss, and mozzarella cheese to the hot milk mixture. Stir over heat until the cheese is melted in well.
• 9. Add in the macaroni and stir well to combine.
• 10. Pour into large buttered 9 x 13" pan or casserole. You may also foil line and butter it before adding macaroni.
• 11. Sprinkle with Panko breadcrumbs. Bake in oven until top of panko crumbs are golden brown. Approximately 30 to 35 minutes. Remove from oven. Let rest for 5 to 10 minutes before serving. Store leftovers in fridge .

5 CHEESE BAKED MACARONI AND CHEESE

Steps:

• Grease a 2 quart casserole dish, and preheat oven to 400 degrees.
• Cook macaroni to desired tenderness and drain, set aside.
• Combine melted butter and breadcrumbs (if using), set aside.
• Melt butter in saucepan over medium heat, whisk in flour and cook, whisking constantly for 2 to 3 minutes,.
• Add hot milk slowly, whisking constantly, and cook for 3 to 5 minutes, until thickened.
• Add the grated cheeses to the sauce in small batches, whisking until each one is melted completely.
• Remove from heat, add salt and pepper, and taste to see if it needs more seasoning.
• Combine noodles and cheese sauce and mix well, then mix in cubed cheese.
• Pour into casserole and top with breadcrumbs or cheese.
• Bake for 30 minutes or until well browned.

CHEESE LOVERS 5 CHEESE MAC AND CHEESE

Steps:

• Preheat oven to 450 degrees F and butter a 9 by 13-inch glass baking dish.
• Bring a large pot of water to a boil and add salt. Cook macaroni according to package directions. Drain.
• In a large Dutch oven or other heavy pot, saute the bacon until crisp. Remove bacon with a slotted spoon and reserve. Saute the onion in the bacon drippings until soft. Add the 5 tablespoons butter to the onion mixture and melt the butter stirring with a wooden spoon.
• Using a whisk, add the flour, and stir constantly until well mixed with the fat making a roux. Whisk in the mustard. Gradually add the milk and cream whisking constantly.
• Add the thyme, bay leaf, and salt. Let come to a simmer and stir frequently for 15 minutes.
• Strain the hot milk mixture into a metal bowl and discard the solids. Working quickly, mix in 1 cup fontina, blue cheese, 1/2 cup Gruyere, 1/2 cup white Cheddar, 1/2 cup Parmesan, the reserved bacon, and parsley. Continue to stir until all cheese is melted.
• Add the cooked noodles to the cheese mixture to coat. Add the noodle mixture to the prepared baking dish. Mix the remaining cheese and bread crumbs together and sprinkle on top of the noodles. Bake for about 15 to 20 minutes or until bubbling and golden brown. Remove from oven when done and rest for 5 minutes.

5 STAR BAKED MAC AND CHEESE

Steps:

• Preheat oven to 350 F.
• Spray a 9x12 baking dish with non stick spray.
• In a skillet, heat oil.
• Add onion and celery.
• Once the vegetables are softened, add garlic.
• Saute until the garlic starts to brown. Set aside.
• Bring a large pot of well salted water to the boil.
• Add macaroni and cook pasta according to package instructions, until al dente - about 5 minutes.
• Drain immediately.
• Add butter with the thyme, parsley, smoked paprika and cayenne pepper
• Toss well until butter is melted.
• Add sauteed vegetables.
• Toss well until all ingredients are well mixed.
• In a saucepan, heat evaporated milk and heavy cream, but do not boil.
• Add 12 oz. of the cheddar, smoked gouda, pepper jack and mozzarella.
• Simmer on medium-low heat until the cheese mixture is melted.
• Add the creamy cheese sauce to macaroni and mix well.
• Transfer macaroni to prepared baking dish.
• Sprinkle the remaining cheddar cheese on top.
• Sprinkle breadcrumbs on top.
• Sprinkle Parmesan cheese on top.
• Transfer to oven and bake for 40 minutes.
• Transfer to broiler and broil for 5 minutes.

BAKED MACARONI AND CHEESE

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.

BAKED MACARONI AND CHEESE

Steps:

• Cook Macaroni as directed in a stockpot and drain. Return to stockpot over very low heat. Add all ingredients and stir until cheese is melted. Pour into baking dish. Bake for 20 minutes at 350. Top will look golden brown and be crunchy. ENJOY!