Easy Baked Elbow Mac Cheese Food

EASY SOUTHERN MAC AND CHEESE

Steps:

• Preheat oven to 375F.
• In a large pot (at least a 3-quart pot), filled one-half to three-fourths full with water, add 1/2 tablespoon of sea salt. Cook the macaroni al dente according to the package directions. Drain the pasta in a colander, turn off the stove, and return the cooked pasta to the pot.
• Add the butter to the hot pasta and stir until butter is melted. Then add the milk.
• Add 1/2 teaspoon of sea salt, the black pepper, and 1-1/2 cups of the freshly grated cheddar cheese to the pasta mixture. Lightly toss to combine the pasta, cheese, and seasonings (do not overmix!). Taste test for flavor. Add more seasoning if desired.
• Pour the mac and cheese into a 2-quart casserole dish, and sprinkle with the remaining cheese (do not stir). Bake uncovered for 10 minutes.
• Remove from the oven and gently stir the mac and cheese.

BAKED ELBOW MACARONI AND CHEESE

Steps:

• Heat oven to 375°F.
• Cook macaroni as directed on package, omitting salt and reducing the cooking time by 2 min. Rinse macaroni under cold water; drain. Combine shredded cheeses; reserve 1/2 cup for topping.
• Melt 5 Tbsp. butter in Dutch oven on low heat. Add flour; mix well. Cook 2 min. or until hot and bubbly, stirring constantly. (Do not cook until browned.)
• Whisk milk gradually into butter mixture; cook on medium heat 5 min. or until sauce comes to boil and thickens, stirring constantly. Remove from heat.
• Add remaining shredded cheese mixture to the sauce along with the VELVEETA, blue cheese, mustard and 2 Tbsp. Parmesan; cook 3 to 5 min. or until VELVEETA is completely melted, stirring constantly. Add macaroni; mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Melt remaining butter; mix with bread crumbs, reserved shredded cheese mixture and remaining Parmesan. Sprinkle over macaroni mixture.
• Bake 25 to 30 min. or until top is golden brown, and macaroni and cheese is hot and bubbly around edges.

EASY BAKED ELBOW MAC & CHEESE

Steps:

• Pre-heat oven to 400.
• Bring water to boil, then add pasta. Cook uncovered for 8-10 minutes (as directed on package).
• While macaroni cooks, chop onions to desired consistency.
• Drain pasta and rinse with hot water.
• Place pasta back into pot with 2 tbsp butter and stir to cover so pasta does not stick.
• Stir in onions and cheese.
• Pour in heavy whipping cream and stir until nicely mixed.
• Add garlic powder and black pepper to taste.
• Scoop mixture into covered casserole dish and bake for 30 minutes, then check for desired bubbliness. ;).
• Enjoy!

BASIC ELBOW MACARONI

Steps:

• In a large kettle, bring water to a boil. Add macaroni; return to boil. Cook, uncovered, for 6-8 minutes or until tender, stirring frequently. Rinse and drain.

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.