All Day Macaroni And Cheese Food

MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Cook the macaroni until still slightly firm. Drain and set aside.
• In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
• Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
• Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
• Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
• In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
• Use a fork to crumble the gorgonzola.
• Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.

BAKED MACARONI AND CHEESE

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.

ALL-AMERICAN MACARONI & CHEESE

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.

ALL DAY MACARONI AND CHEESE

Steps:

• In a large pot, cook the macaroni in boiling water 10 minutes, or until al dente, and drain.
• In a large bowl, mix the cooked macaroni, 3 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt, and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese.
• Cover, and cook on Low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking. Serve warm.

ALL DAY MACARONI AND CHEESE

Steps:

• 1. In a large pot cook pasta until al dente , drain
• 2. Spray a crock pot with cooking spray to prevent sticking.
• 3. In a large bowl mix together : 3 cups of the cheese , macaroni , canned milk , milk and eggs . Garlic powder , Salt and pepper to taste.
• 4. Transfer to the crock pot and cover with the remaining cheddar cheese.
• 5. Cook on low heat for 5-6 hrs. or until mixture is firm and golden around the edges.
• 6. NOTE : DO NOT REMOVE THE LID AND STIR UNTIL TIME HAS FINISHED.

ALL-CHEDDAR BAKED MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Combine the panko, melted butter and 1 teaspoon salt in a small bowl; set aside.
• Cook the pasta according to the package directions for al dente. Drain well and return to the pot.
• Whisk together the cream, mustard, cayenne, eggs, evaporated milk, 1 tablespoon salt and 1 teaspoon black pepper in a large bowl. Reserve 2 cups of the grated Cheddar for topping. Stir the remaining Cheddar into the sauce.
• Pour the cheese mixture into the pot with the macaroni and place over medium heat. Cook, stirring constantly, until the mixture is warm but not hot, about 3 minutes.
• Transfer to a 9-by-13-inch baking dish and sprinkle evenly with the reserved Cheddar. Top with the breadcrumb mixture.
• Bake until the center of the casserole is set and the top is golden brown, 45 to 50 minutes.

ALL DAY MACARONI AND CHEESE

Steps:

• Grease a 3 1/2-quart or larger crock pot.
• In a large bowl, mix together macaroni, evaporated milk, milk, eggs, salt, pepper and 3 cups of the cheese.
• Add mixture to crock pot and sprinkle with remaining cheese.
• Cover and cook on low for 5-6 hours until mixture is firm with golden edges.
• NOTE: Do not remove cover or stir!

MACARONI AND CHEESE

Steps:

• Preheat the oven to 180 degrees F ~ 82.2 degrees C
• Using a Glass dish or any oven dish of your choice, ( A shallow dish will cook quicker.)
• Smear an oven dish of your choice with butter, add in the crumbs and swirl around to get most of the bottom and sides covered
• Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, takes about 8 to 10 minutes. Drain in a colander and set aside.
• Beat the eggs together with a little of the milk. Add in half of the seasoning
• Using the same pot you cooked the macaroni in, return the cooked macaroni and add a little to the egg mix until the milk is warm to ensure it does not skim. Use the rest of the seasoning add the milk, mix well.
• Mix in the cheese leaving some to finish off the macaroni on top. Mix carefully ensuring the cheese is evenly spread in the mixture
• Add on the bacon then sliced tomatoes finishing off with cheese. Sprinkle smoked paprika and black pepper on top
• Bake in preheated oven for 30 to 45 minutes depending on what oven dish you are using. The flat dish will take 30 minutes.

ALL DAY MACARONI AND CHEESE

Steps:

• In a large pot, cook the macaroni in boiling water 10 minutes, or until al dente, and drain.
• In a large bowl, mix the cooked macaroni, 3 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt, and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese.
• Cover, and cook on Low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking. Serve warm.