Heavenly Macaroni Cheese Food

HEAVENLY MAC AND CHEESE

Steps:

• Heat oven to 375 degrees.
• Spray large glass baking dish with olive oil.
• Fill bottom with sliced mushrooms.
• Melt 4 Tablespns. real butter and remove from heat.
• Add 4 Tablespns. flour slowly, stir till there are no lumps.
• Return to heat and sizzle a little.
• Add gradually, while stirring constantly, 2 cups whole milk.
• Salt, pepper, garlic salt and parsley flakes to mixture (to your taste).
• As it starts to thicken, add a very generous 1-1/2 cups sharp New York cheese.
• cut in pieces. Stir, turn off heat and cover.
• Cook until not quite done 8 oz. Barilla Mostaccioli pasta.
• Drain.
• Place all of the sauce in glass baking dish on top of mushrooms. It's okay if cheese is not totally melted (better, actually).
• Add drained pasta slowly. You may not need all of the pasta. Be sure to.
• leave it kind of soupy and don't add too much pasta.
• Bake 40 minutes and then stand back when it's attacked.
• *Note: Sometimes I use one cup buttermilk and one cup whole or skim milk.

MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Cook the macaroni until still slightly firm. Drain and set aside.
• In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
• Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
• Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
• Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
• In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
• Use a fork to crumble the gorgonzola.
• Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.

GRANDMA SUGAR'S SHELL MACARONI AND CHEESE

Steps:

• Cook macaroni 10 minutes in boiling salted water.
• Coat microwave safe casserole dish with melted butter.
• Put cheese cubes, milk, and pepper in butter-coated, 2-quart casserole dish and microwave six minutes on medium power or until cheese is melted. Stir until it creates cheese sauce.
• Add cooked macaroni to the cheese sauce. Stir until all macaroni shells are coated with cheese sauce.
• Slice cheddar cheese into approximately 3/8" slices and insert slices into macaroni and cheese sauce mixture.
• Bake at 350 degrees for 35 minutes or until browned.

OLD FASHIONED MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Combine cooked macaroni, butter, cheese, salt and pepper.
• Place in a greased 1 1/2 quart baking dish.
• Combine eggs and milk; pour over macaroni.
• Bake for 40 to 50 minutes.