Baked Monterey Jack Macaroni Food

MACARONI AND CHEESE

Steps:

• Preheat oven to 350.
• Cook macaroni according to box directions.
• Heat milk, butter and cheese. Stir until melted.
• Add garlic salt, seasoned salt, garlic powder and salt and pepper to taste.
• Mix all with pasta and but in baking dish.
• Sprinkle with additional cheese if desired.
• Bake at 350 for 30 minutes.

BAKED MONTEREY JACK MACARONI

Steps:

• Cook macaroni according to package directions; drain.
• Rinse cooked pasta with cold water; drain and set aside.
• Melt butter in a Dutch oven; add onion and sweet red pepper.
• Cook over medium heat, stirring constantly, until vegetables are crisp-tender. Remove from heat.
• Stir cheese, soup, and sour cream into Dutch oven.
• Stir in macaroni; spoon into a lightly greased 2 quart shallow baking dish.
• Sprinkle with chili powder.
• Bake at 350 degrees for 30 minutes.

BAKED MACARONI WITH THREE CHEESES

Steps:

• Heat the oven to broil.
• Use 1 T of butter to generously coat a 3-quart casserole dish.
• Bring 6 quarts of water to a boil in large stockpot.
• Add 2 T of salt, stir briefly, then add the pasta.
• Cook until tender and just past al dente, about 10-13 minutes, or slightly longer than package directions.
• Drain the pasta, then transfer it to a large bowl.
• Drizzle the olive oil over the pasta, then toss to coat; set aside.
• To make the sauce, in a small saucepan over low heat, bring the milk to a simmer.
• Remove the pan from the heat.
• In medium saucepan over medium heat, melt 1/2 cup of the remaining butter, using a whisk to swirl it to ensure the butter melts completely and does not turn brown.
• If the butter begins to brown, lower the heat.
• While whisking, sprinkle in the flour.
• Continue to whisk until the mixture just bubbles, about 2 minutes.
• Do not let the mixture brown.
• While whisking, slowly pour the milk in the saucepan.
• Continue whisking until there are no lumps.
• Bring the sauce to a boil, then reduce the heat to low and season with salt and pepper.
• Continue whisking until the sauce reaches the consistency of heavy cream and coats the back of a spoon, about 2 minutes.
• Remove the sauce from the heat.
• Whisk in 1 1/2 cups of the cheddar cheese, all of the Monterey Jack cheese and 1/2 cup of the Parmesan cheese.
• Whisk until the cheese is completely melted and the sauce is smooth.
• Pour the sauce over the pasta and gently toss to coat.
• Transfer the pasta and sauce, using a rubber spatula to scrape the bowl, to the prepared casserole dish.
• Set aside.
• In small microwave-safe bowl, melt the remaining 1 T of butter by microwaving on high for about 20 seconds.
• Add the breadcrumbs and remaining cheddar and parmesan cheeses; toss well.
• Spread the bread crumb mixture evenly over the pasta.
• Place the dish on the oven's middle rack and broil for 6-8 minutes, or until the edges are bubbly, and a crunchy crust forms on top.
• Cool briefly before serving.

SOUTHERN MACARONI & CRISPY CHEESE

Steps:

• Boil the macaroni in a large pot with the olive oil until tender.
• While the macaroni is boiling, shred the cheddar cheese and the Monterey Jack cheese onto separate plates.
• Pour milk into a mixing bowl. Add the eggs, salt, pepper, and flour. Add melted butter. Mix until ingredients are well blended.
• When macaroni is finished cooking, remove from pot and rinse well with cold water.
• Pour the macaroni into a large oven safe dish (I prefer an aluminum pan for easy clean up.
• Mix about half of the cheddar cheese into the macaroni. Mix in all of the Monterey Jack cheese. Cut the Velveeta cheese into chunks and mix into macaroni. Pour the milk and egg mixture over the macaroni and mix well. Spread the remaining cheddar cheese over the top of the macaroni.
• Bake uncovered at 350°F for 30 minutes.

BAKED MACARONI AND CHEESE

Steps:

• NOTE: on the shredded cheeses - each 8 ounces of shredded cheese is equal to 2 cups. So you will have 2 cups EACH of sharp cheddar, monterey jack, and colby - 6 cups total.
• Set aside 1/2 to 1 cup of the sharp cheddar cheese - you will use this to top the macaroni and cheese. If you like a lot of cheese on top, set aside a cup. If you just want a sprinkle of cheese on top, set aside half a cup.
• Preheat the oven to 350º F.
• Cook the macaroni to the "al dente" stage, according to the package directions. Drain well and set aside.
• In a large mixing bowl, beat the eggs together with the milk and the evaporated milk. Add the dried mustard, hot sauce, and salt and mix well.
• Add the cooked, drained macaroni to the milk mixture. Add the melted butter and the sour cream and mix well.
• Add the shredded sharp cheddar, monterey jack, colby, and the velveeta to the macaroni and mix well, stirring for a minute or two to make sure all the ingredients are well combined.
• Pour the macaroni mixture into a greased 9 inch by 13 inch casserole dish, and top with the reserved shredded sharp cheddar.
• Bake at 350º for 45 minutes or until the top is lightly browned.
• Let sit for 5 minutes before serving.