Carolyns Easy Cheesy Macaroni Cheese Food

EASY CHEESY MACARONI AND CHEESE

Steps:

• Cook macaroni until al dente. Drain and set aside.
• Melt butter in large saucepan. When melted, whisk in the flour until incorporated and cook for 30 seconds or so until thickened.
• Slowly pour in cream and milk while whisking. Cook until thickened on low heat, whisking frequently. Usually 3-4 minutes.
• Remove pot from heat and stir in the cheddar cheese, hot sauce, and salt and pepper to taste. Once all the cheese has melted, add macaroni and stir well. Adjust salt and pepper per taste.
• Enjoy!

SIMPLE MACARONI AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
• Fold macaroni into cheese sauce until coated.

CAROLYN'S EASY CHEESY MACARONI & CHEESE

Steps:

• Prepare the macaroni according to package directions.
• While the macaroni is cooking melt the butter in a large saucepan on low to medium heat.
• Cut the Velvetta in cubes and add to the butter and stir constantly.
• When the cheese starts to melt add the milk and stir to combine until smooth.
• Drain the macaroni and add to the cheese mixture.
• Pepper can be used at the table, but I would not use too much if a child is eating this.
• If putting in a crockpot to keep warm, you might need to add a little milk to it right before serving. Just use your judgement and how your family likes their Mac & Cheese.

MACARONI CHEESE IN 4 EASY STEPS

Steps:

• Prepare the pasta: In a small pan, warm the milk, onion, garlic and bay leaf until almost boiling. Remove from the heat, leave covered to infuse for 10 mins, then strain. Cook the macaroni according to pack instructions until just soft, but still with a little bite (this is called al dente in Italian). This will take about 10 mins. Drain in a colander, then run under the tap and stir to stop the pasta sticking together.
• Make a roux: (A roux is simply flour and fat, cooked together, then used to thicken sauces.) Heat oven to 190C/ fan 170C/gas 5 and butter a 25 x 18cm ovenproof dish. Melt the butter in the medium pan. When foaming, add the flour, then cook, stirring constantly, for 1 min on a low heat.
• Finish the sauce: Slowly stir the warm infused milk into the roux until smooth. Simmer for 3-4 mins, stirring often, until the sauce has thickened and has a coating consistency (run your finger through the sauce on a spoon - it should leave a trail). Remove the pan from the heat, then add the cheddar and mustard powder. Season, then stir until the cheese has melted.
• Assemble and bake: Mix the cheesesauce through the macaroni to coat it well, then tip into the prepared dish. Sprinkle the Parmesan and breadcrumbs over the top, then bake for 15-20 mins until golden brown and bubbling. Serve piping hot on its own or with a green salad.
• EQUIPMENT: 1 small saucepan with lid, 1 large saucepan, 1 medium saucepan, colander, chopping board, sharp knife, grater, wooden spoon, ovenproof dish

BEST EVER MACARONI CHEESE RECIPE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
• Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
• Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
• Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
• Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.

CHEESY MACARONI AND CHEESE

Steps:

• Preheat oven to 350*.
• Cook macaroni in medium saucepan for 8 to 10 minutes or until almost tender; drain. Return macaroni to saucepan. Add butter; stir until melted.
• Whisk together evaporated milk, eggs, mustard and pepper in medium bowl. Add to macaroni mixture along with cheese; stir. Cook over low heat, stirring constantly, until cheese begins to melt. Pour into 1 1/2-quart casserole dish.
• Bake for 10 minutes; stir. Bake for an additional 20 to 25 minutes or until bubbly and top is lightly golden. Season with salt.
• FOR FREEZE AHEAD:.
• Prepare as above; do not bake. Cover; freeze up to 2 months. Thaw overnight in refrigerator.

MACARONI & CHEESE - EASY AND CHEESY

Steps:

• Preheat oven to 350*.
• Cook pasta in salted water until al dente. Drain and set aside.
• Place milk, flour, pepper, basil and tabasco in a lidded container. Shake for about a minute to blend.
• In a large bowl combine cooked pasta, milk/flour mixture, onions and 4 cups of cheese. Stir well.
• Pour into a lightly greased baking dish. Sprinkle with bread crumbs and remaining 1/2 cup of cheese.
• Bake for 45 minutes or until brown and bubbly.

RICH 'N' CHEESY MACARONI

Steps:

• Cook macaroni according to package directions; drain. Place in a greased 2-1/2-qt. baking dish. In a saucepan, melt 4 tablespoons butter. Stir in the flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat; stir in American cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top. , Bake, uncovered, at 350° for 30 minutes or until golden brown.