Dutch Style Macaroni Food

DUTCH-STYLE MACARONI

Steps:

• Preheat the oven to 400°F Boil the macaroni until al dente (around 6 minutes).
• Meanwhile slowly heat the cream then add the cheese, stir until melted.
• Spray a baking dish with cooking spray then dump in the macaroni & ham. Pour over the cheese sauce & stir until well blended.
• Sprinkle on the breadcrumbs then drizzle on the butter. Bake for 20 minutes.

DUTCH OVEN MACARONI AND CHEESE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set aside.
• Heat an oven-safe Dutch oven over medium heat. Melt butter and flour in the hot pot, stirring, until blended; pour in milk and heavy cream, whisking continuously, until mixture comes to a boil. Continue to boil, stirring continuously, for 2 minutes. Reduce heat to medium-low; continue to stir until sauce thickens, about 10 minutes.
• Slowly fold in cheeses until melted and smooth. It is okay to raise the heat if you have to, just remember to keep stirring while the heat is on. Fold in cooked pasta until it is coated with cheese.
• Combine panko bread crumbs, salt, garlic salt, black pepper, onion powder, and taco seasoning in a bowl. Sprinkle macaroni mixture with just enough of the bread crumbs to coat most of the surface; you should still see some pasta underneath the bread crumbs.
• Bake in the preheated oven for 20 minutes. Turn on the oven's broiler and continue to cook until crust is golden brown and crisp, about 10 minutes. Remove from the oven and let sit for at least 15 to 20 minutes before serving.

STOVETOP ITALIAN MACARONI

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomatoes, water, soup mix, Italian seasoning and, if desired, pepper flakes. Bring to a boil. Stir in macaroni. Reduce heat; cover and simmer for 8-9 minutes or until macaroni is tender., Remove from the heat; stir in Parmesan cheese. Sprinkle with mozzarella cheese. Cover and let stand for 2 minutes or until cheese is melted.

MACARONI SCHOTEL (INDONESIAN MACARONI CHEESE)

Steps:

• Prepare macaroni according to package directions to the "al dente" stage. Drain and set aside.
• In a large non-stick skillet, saute the onions on medium-high heat for 5 minutes then add the garlic. Saute until garlic is fragrant (1 minute).
• Add the corned beef and start breaking into smaller pieces. Saute for 3 minutes. Add hot dog cubes and sliced ham and saute for 1 minute more. Set aside.
• In a greased baking dish, add half of the noodles and top with meat mixture. Spread meat mixture evenly leaving 1/2 inch space around edges of the pan.
• Top meat mixture with thin slices of the neufchatel cream cheese, leaving 1/2 inch space around edges of baking pan.
• In a mixing bowl, combine both milks, sugar, eggs, salt, black pepper and nutmeg. Slowly pour half around edge of baking pan so that it can drain under the meat and cheese mixture.
• In the remaining sauce mixture, add the parmesan cheese and stir well to combine. Pour over top of casserole from side to side.
• Layer shredded cheese across the top of the casserole. Cover casserole and place in refrigerator overnight.
• When ready to cook, heat oven to 400 degrees F and bake for 40-45 minutes. Top should be golden brown. Allow to cool for 15 minutes and serve with ketchup and chili sauce, if desired.