Extra Sharp Macaroni And Cheese Food

BAKED MACARONI AND CHEESE

Steps:

• Cook macaroni, drain, and place in casserole dish.
• Cook butter, salt, pepper, and flour.
• Add milk and boil for 1 minute.
• Add cheese a few cubes at a time until it all blended.
• Pour over macaroni.
• Bake at 350 until a "crust" is formed, about 30-45 minutes.

MOM'S EXTRA SHARP MAC AND CHEESE

Steps:

• Pre-heat the oven to 400 degrees F.
• In a 2-quart square baking dish place 1/2 a cup of cooked macaroni in a single layer.
• Cover macaroni with cheese evenly.
• Layer another 1/2 a cup of of macaroni on top of the cheese.
• Cover macaroni with cheese evenly.
• Layer another 1/2 a cup of of macaroni on top of the cheese.
• Add the milk.
• Cover macaroni and milk with cheese evenly.
• Bake for 20 minutes.
• Set the oven to broil and and broil mac, milk and cheese 6"-8" away from broiler for 5-7 minutes or until cheese is browned.
• Warning: HOT, let cool for 5-10 minutes before serving.
• Enjoy!

MACARONI AND CHEESE

Steps:

• Preheat the oven to 400 degrees F. Grease an 8-by-8-inch baking dish with butter.
• Bring a large pot of salted water to a boil over high heat. Add the cavatappi and cook until just firm to the bite, 8 minutes. Drain and set aside.
• Melt the butter in a large, wide pot over medium-low heat. Make a roux by sprinkling the flour over the butter and whisking to incorporate. Cook, whisking, until golden, 5 minutes. Whisk the milk into the roux until the mixture is fully combined and smooth. Still whisking, increase the heat to medium-high and bring the sauce to a low boil, 4 minutes. Reduce the heat to low and simmer until the sauce thickens enough to coat the back of a spoon, 3 minutes.
• Add the mustard powder, salt and white pepper to the sauce and stir to incorporate. Add 8 ounces of the grated Cheddar and all of the Parmesan and ricotta, stirring until melted and fully blended. Remove from the heat.
• Add the drained cavatappi to the cheese sauce and stir well to coat. Transfer the mixture to the prepared baking dish and scatter the remaining 2 ounces Cheddar over the top.
• Bake until bubbling and the cheese on top has browned a bit, 25 to 30 minutes. Let cool for 15 minutes before serving.

EXTRA SHARP MACARONI AND CHEESE

Steps:

• 1. Prepare macaroni according to package, cooking about 1 minute less than it calls for. Drain and place in a 13 x 9 baking dish which has been sprayed with non-stick cooking spray.
• 2. In a heavy, large sauce pan, melt butter over medium heat. Add the flour, salt and pepper (about a pinch each) and let it sit for about 90 seconds so the flour cooks. Stir with a whisk until the flour is smooth, about 1 minute. Add the milk, slowly at first, to incorporate, whisking quickly. Add the sour cream (it will look lumpy). Whisk frequently until it just about boils, being careful not to let it boil. Add the cheeses, starting with the cooper sharp, a few slices at a time and whisk until incorporated. Add 2 cups of grated cheddar and the tiniest pinch of fresh, grated nutmeg. Don't boil, just whisk until the cheeses are melted and the sauce becomes smooth.
• 3. Pour the sauce over the macaroni (I use all of it because we like it very creamy. If you like a custard-y consistency, leave a little sauce out). Stir the sauce until the macaroni is covered. Top with the remaining 2 cups of grated cheddar. Do not cover. Cook in a 350 degree preheated oven for 45 minutes until it's bubbling. ENJOY!

SOUTHERN MACARONI AND CHEESE

Steps:

• Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
• In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
• Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
• Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
• Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.