Excellent Homemade Macaroni And Cheese Food

HOMEMADE MAC AND CHEESE

Steps:

• Cook macaroni according to the package directions. Drain.
• In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
• Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

HOMEMADE MACARONI AND CHEESE

Steps:

• Cook pasta to box directions.
• Melt butter.
• In a large bowl add pasta, melted butter, Monterey jack and mozzarella; stir well to combine.
• Add mixture to a large deep casserole 13x9x4.
• Cube Velveeta and push the Velveeta down into pasta mixture (do it evenly).
• Add eggs to 1 1/2 cups of milk and pour evenly over pasta.
• Slowly pour half and half over the pasta (you may not need the whole quart).
• Top with 2 cups of the cheddar.
• Bake in preheated oven at 350° until brown and bubbly (about an hour or so). Put a cookie sheet under casserole dish in case it cooks over.

"WORLD'S BEST" MACARONI & CHEESE

Steps:

• Preheat oven to 350; F. Set a large pot of water on high heat.
• Meanwhile, begin the sauce by making a roux: in a medium saucepan melt the butter over medium heat. Whisk in the flour. Continue to stir this roux over medium heat for two to three minutes.
• The roux should be cooked and free of the flour flavor but still light in color.
• Gradually add milk, whisking briskly to maintain a smooth sauce.
• Cook the sauce for about 10 minutes, stirring occasionally to avoid scorching.
• When sauce thickens, add cheeses, salt and spices to the sauce, and stir until all the cheese has melted. I make my sauces in the microwave; turns out great and never scorches.
• Somewhere during this sauce-cooking process, your pasta water has started boiling. The original is made with Penne noodles. Add a generous amount of salt to the water and cook the pasta until almost but not quite al dente (two minutes before the package directions indicate). You want barely undercooked pasta so that it can finish in the oven later. Halt the cooking by draining the pasta and rinsing with cold water. Return pasta to pot.
• Pour sauce over pasta and stir until completely incorporated. The combination should be fairly saucy, almost soupy.
• Dish the mixture into a buttered 9-13 pan and sprinkle with extra grated cheeses and cayenne. Bake, uncovered, for 30 minutes, until you have beautiful, browned edges. Those edges will be a welcome and flavorful addition to each serving.
• Let the dish sit for 5 to 10 minutes before serving. I divided this in 2 containers and froze one.

HOMEMADE MACARONI AND CHEESE

Steps:

• Cook macaroni according to package directions and drain.
• Layer 1/2 the macaroni, 1/2 the butter and 1/2 the cheese into a round casserole dish.
• Repeat with another layer.
• In a small bowl, beat egg, add milk, salt and pepper.
• Pour egg mixture over macaroni/cheese adding more milk if desired.
• Sprinkle with bread crumbs.
• Bake uncovered in a 350 degree oven for about 30 minutes or until the top is golden brown.

THE BEST HOMEMADE MAC AND CHEESE

Steps:

• Preheat oven to 350°F.
• Boil the elbow noodles until cooked, drain and pour into a greased (I use cooking spray) 9x9 casserole dish.
• Cut 3/4 of the bar of 16 oz. sharp cheddar cheese in to small cubes, do the same with the mild cheddar.
• In a 2 quart saucepan melt the butter.
• With a fork mix in flour until it looks like a paste.
• Stir in the milk, and cook until warm (not boiling).
• Once warm add in cheese and continue cooking until cheese is melted stirring continuously with a fork (if you don't stir continuously cheese will burn to bottom of pan).
• Once cheese is melted, pour over the noodles; use a fork to move the noodles around to get the cheese mixture to the bottom.
• Bake at 350°F for about 30 minutes, or until you see some brown on top.
• Let it sit out for about 15 minute before eating.
• I usually start making the cheese mixture about 5 minute before the noodles are done, it goes a little faster. You just don't want to cook the cheese mixture first because it can't sit in the pan.

HOMEMADE BAKED MACARONI AND CHEESE

Steps:

• Grease or spray with non-stick cooking spray a casserole dish.
• Melt butter in medium saucepan.
• When melted, add flour, stirring constantly for about 1 minute (until butter is absorbed).
• Whisk in hot milk, cook for 3 minutes (stirring constantly).
• Add 1 cup each of the cheeses, and stir until smooth.
• Cook macaroni, drain, rinse under cold water, and drain again.
• Combine everything together and pour into casserole dish.
• Sprinkle the rest of the cheese on top, and bake at 400Ffor 20 minutes.

CHEF JOHN'S MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.
• Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.
• Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.
• Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.
• Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.

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.

THE EASIEST BAKED MACARONI & CHEESE

Steps:

• Preheat oven to 350 degrees.
• Melt butter in microwave.
• Pour macaroni in 2-3 quart casserole dish. Pour butter over macaroni. Stir well to coat.
• Add salt and pepper. Stir well.
• Add cheese. Sometimes I may use a mixture of monterey, colby and cheddar, depending on what I have at the time. Mix well.
• Add milk. Do not stir.
• Bake uncovered in oven for 60 minutes. I do think this tastes best when it is still hot from the oven.

MARVELOUS MACARONI AND CHEESE

Steps:

• Preheat oven to 450 degrees.
• Cook macaroni according to package instructions.
• Drain, rinse and set aside.
• In same pot over low heat, melt the butter.
• Add flour, salt and pepper and whisk into melted butter until smooth.
• Simmer and stir until mixture thickens into a paste and is golden.
• Slowly add milk and whisk into butter mixture until smooth.
• Bring to boil and then simmer until thickened.
• There is no way to tell you how thick, except to say it should be thicker than gravy but not as thick as pudding.
• If you have made basic white sauce, you will know when it is thick enough.
• Remove pot from heat.
• Add cheddar cheese and stir until cheese starts to melt.
• Add macaroni and stir until coated.
• Pour into a 9 x 12 baking dish or 2 quart casserole.
• As an extra indulgence, you can sprinkle 4 oz more cheese on top.
• I only do this if I happen to buy a 12 oz bag or block instead of 8 oz.
• Bake about 20- 30 minutes, when you see top getting a bit crispy and brown.

EXCELLENT HOMEMADE MACARONI AND CHEESE

Steps:

• Liberally butter large casserole dish.
• Cook pasta according to package.
• Mix cooked pasta, and the shredded cheeses together.
• Beat eggs, milk, salt, pepper.
• Pour over mac n cheese and mix.
• Pour 3/4 sleeve of crushed Ritz crackers in and mix.
• Sprinkle remaining sleeve of crushed crackers on top.
• Bake at 350 degrees for 45 minutes to one hour.
• Enjoy!