Great Macaroni And Cheese Food

BEST-EVER MACARONI AND CHEESE

Steps:

• Preheat oven to 350°F. Prepare pasta according to package directions for al dente.
• Melt butter in a large saucepan over medium. Add next 6 ingredients; cook, stirring, 30 seconds. Add flour, and cook, stirring, until golden, 2 minutes. Gradually whisk in milk and cream. Bring to a boil, whisking occasionally. Reduce heat to medium-low; simmer, whisking, until slightly thickened, 5 minutes. Stir in Worcestershire sauce. Remove from heat; stir in 3/4 cup each of shredded Cheddar cheeses until melted. (Reserve remaining 1/4 cup each of shredded cheeses.) Stir in pasta and diced cheeses; pour into a lightly greased 13- x 9-inch (3-quart) baking dish.
• Bake on a rimmed baking sheet in preheated oven until bubbly and golden, 30 minutes. Remove from oven; increase oven temperature to broil. Sprinkle with reserved shredded cheeses; broil 6 inches from heat until cheeses are melted and golden, about 2 minutes. Remove from oven; cool slightly on a wire rack, about 15 minutes.

"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.

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.

GREAT MAC AND CHEESE

Steps:

• Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in flour and salt and cook, stirring constantly, for 2 minutes more.
• Add milk and macaroni to saucepan, and bring to a boil. Reduce heat and cover. Simmer for 15 minutes or until pasta is tender, stirring occasionally.
• Mix in cheese, and stir until cheese melts.

THE GREAT AMERICAN MACARONI AND CHEESE

Steps:

• Combine grated Cheddar and mozzarella and set aside.
• In a small saucepan, heat milk until near boiling. Turn off heat. Melt butter in a heavy pan large enough to hold the pasta after it is cooked. (It will take at least a 14-inch saute pan or a large casserole that can take direct heat.) When foam from butter recedes, remove from heat, add flour, and mix well. Return to medium-low heat, and, stirring occasionally, simmer for 2 to 3 minutes to cook, but not brown, the flour. Gradually stir in hot milk. Raise heat to medium-high and continue stirring until mixture is smooth and thick (about 5 minutes). Add Parmesan and Romano cheeses. Whisk until smooth. Add Tabasco and white pepper and blend.
• Cook rigatoni in boiling salted water about 4 minutes. (It will be underdone, but will finish cooking later.) Thoroughly drain rigatoni and fold it into the cheese mixture.
• If cooking immediately, preheat oven to 375 degrees.
• Layer one-half the rigatoni mixture into a 9x13 pan. Top with one-half of the Cheddar and mozzarella. Repeat layers. Top with chili powder, sprinkled evenly over top.
• If not baking immediately, cover tightly with plastic wrap and refrigerate or freeze. When ready to bake, drizzle the 3/4 cup milk over the dish. Bake for approximately one hour. If frozen, add at least 20 minutes to baking time. The dish should be rusty brown on top. Should it appear to be browning too fast, cover with foil for part of cooking time. Be sure to check for doneness in the very center of the dish.

GREAT GRAMMY'S MACARONI & CHEESE

Steps:

• Preheat oven to 350°F Grease casserole dish. Cook macaroni in boiling, well salted water until al dente. Drain.
• Melt butter in top of double boiler. Add salt, ground mustard & flour, whick until smooth. Whisk in milk until smooth. Heat until thickened. *I will take the top of the double boiler & put it on direct heat BUT keep it low & do not stop stirring or it will burn & be ruined!*.
• Add cheese & whisk until melted.
• Put 1/2 cooked macaroni in casserole. Pour about 1/3 cheese sauce over macaroni. Stir well. Lay slices of American cheese over this. (4 slices fit my dish perfectly.) Add rest of macaroni & sauce. Stir carefully. Sprinkle top with Parmesan cheese to cover & some pepper to taste.
• Bake 1 hour until top is browned & bubbly.

GREAT AUNT IRENE'S MACARONI AND CHEESE

Steps:

• Preheat oven to 350.
• Cook macaroni until noodles are Al Dente, NOT mushy or fully cooked.
• In saucepan, melt one stick of butter and stir in flour, garlic and salt and pepper. Once blended add milk. Heat and stir until mixture thickens and becomes bubbly. (Like a good Rue).
• Add Velveeta and 2 cups of Cheddar Cheese, heat until melted throughout.
• Mix sauce with macaroni and add to large, glass casserole dish.
• Take tomato soup and by spoonfulls, dollop into random spots on top of noodles and chesse, and slightly aggitate it into the mixture.
• Top with rest of cheese; you can use other cheeses, if prefferred.
• Put into oven and bake for 30-45 minutes Since everything is already cooked, you just need to bake it and nicely brown the cheese on top.
• Remove from oven and let set for 5-10 minutes. Use spatula to serve.