Colorado River Of Cheese And Macaroni Food

COLORADO RIVER OF CHEESE AND MACARONI

Steps:

• Bring the Basic Bechamel Sauce to a simmer over low heat. Add the white wine and stir to combine. Stir in the mustard, paprika, and salt and pepper. Gradually add the cheeses, reserving about 1/4 cup of each cheese for the top of the casserole. Stir the sauce thoroughly between each addition of the cheese. Simmer until the cheese is well blended.
• Bring a large pot of salted water to a boil over high heat. Add the elbow macaroni and cook to al dente. Drain.
• Preheat the oven to 375 degrees F.
• In a large casserole dish (or in numerous smaller dishes) add a 1/2-inch of the warm cheese sauce. Fill the casserole with the drained elbow macaroni. Top with another layer of cheese sauce, covering the macaroni completely and sprinkle with the reserved cheese. Bake the macaroni until the top is brown, about 20 to 25 minutes. Cooking time will vary depending on the size of the casserole dish. Remove from the oven and serve hot.
• In a small saucepan over low heat, add the onion and 1/2 cup of butter and saute until very soft, but do not brown. In another saucepan, scald the milk. Stir the sauteed onions into the milk along with the salt, pepper and nutmeg. Make a blonde roux by mixing the remaining 1/2 cup butter and the flour in a small bowl. Add the roux to the simmering milk and cook until the mixture coats the back of a spoon.*

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.

PASTITSIO IV

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat olive oil in a skillet and cook garlic, onions and beef until meat is browned; drain fat. Add tomatoes, pepper and oregano. Stir and cook about 5 minutes. Sprinkle in 1/2 of the Parmesan cheese.
• Lightly coat a casserole or baking dish with olive oil and spread 1/2 the cooked pasta in it. Add the meat sauce and cover with the remaining pasta.
• Melt butter in a saucepan and blend in flour. Slowly add milk, stirring almost to boiling. In a bowl, blend remaining parmesan cheese and egg yolk and slowly add to the milk sauce, stirring constantly.
• Pour sauce over macaroni and bake for 30 minutes. Top should be golden and a little crispy.

CALIFORNIA MACARONI AND CHEESE

Steps:

• Heat oven to 400 degrees.
• Butter a 9 x 13 baking dish.
• Melt 1/4 cup butter in a large saucepan over medium heat, add onion.
• Saute 3 minutes Stir in flour, stirring for 3 minutes.
• Whisk in milk and half and half, stirring and cooking until slightly thickened about 6 minutes.
• Stir in mustard and Worcestershire sauce.
• Remove from heat.
• Stir in 3 1/2 cups cheese until melted.
• Season with salt, pepper and cayenne to taste.
• Place half of cooked macaroni into baking dish, pour in half of sauce, mixing well Add rest of macaroni, mixing remaining sauce in.
• Top with remaining 1 cup of cheese.
• Bake for approx 20 minutes.
• Melt the remaining 1/4 cup butter in a large skillet over medium heat, add breadcrumbs stirring till lightly toasted.
• Remove dish from oven.
• Sprinkle crumbs on top.
• Broil until crumbs are golden brown about 1 minute or so.
• Remove from oven and serve.

CAFETERIA MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• Heat the milk in a small saucepan. Stir in mustard, Worcestershire sauce, salt, and hot sauce. Set aside.
• Stir 1 1/2 tablespoons butter and 3 cups cheese into the drained macaroni. Pour the hot milk mixture over the cheese and macaroni. Transfer to prepared baking dish. Sprinkle remaining 1/2 cup cheddar on top. Combine the bread crumbs with the melted butter, and spread over the top. Sprinkle with paprika.
• Bake in preheated oven for 30 minutes, and then place under the broiler for 1 to 2 minutes.

COUNTRY STYLE MACARONI AND CHEESE

Steps:

• Set oven to 350 degrees F.
• For topping; in a bowl combine the breadcrumbs with melted butter; set aside.
• In a large saucepan, cook the macaroni until firm-tender; drain, and add the Velveeta cheese, stir well; set aside.
• In a medium saucepan melt butter, add flour; stir well.
• Add in the milk or half and half, mustard, cream cheese, salt and pepper, then stir until cream cheese is thoroughly combined and melted.
• Add in parsley then pour over macaroni mixture.
• Transfer to a large casserole dish.
• Top with 1-1/2 cups breadcrumbs mixed with 2 Tbsp melted butter.
• Bake for 30-40 minutes or until top is a light golden brown.