Mac Is Back Macaroni And Cheese Food

BAKED MACARONI AND CHEESE (RONNIE MAC)

Steps:

• Preheat oven to 350 degrees.
• Cook Macaroni, throw in angel hair for last three minutes of cooking time.
• Drain pasta and return to pot.
• Add butter and egg to pasta, mixing thouroughly.
• slowly add shredded cheese stirring constantly, reserve 3/4 cup for topping.
• turn pasta into a buttered 2 quart casserole.
• dissolve mustard, cayenne, salt, pepper and garlic powder in hot water; add to milk.
• pour milk mixture over pasta.
• top with remaining cheese.
• bake in oven 35 - 40 minutes.

BAKED MACARONI AND CHEESE

Steps:

• For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
• Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
• For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
• For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
• Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.

MAC AND CHEESE

Steps:

• Preheat the oven to 375 degrees F.
• Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
• Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
• Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

OUTBACK STEAKHOUSE MACARONI AND CHEESE (MAC-A-ROO & CHEESE C

Steps:

• Prepare rigatoni using package instructions.
• Drain and set aside.
• In a large saucepan on medium heat, melt butter.
• Add flour, stirring constantly.
• Mixture should thicken.
• When flour thickens, add milk, salt, paprika and cheese cubes.
• Stir constantly until the sauce thickens but is smooth.
• The cheese sauce should resemble an extra-thick cream.
• If mixture is too thick, a little more milk may be added.
• Pour the drained pasta into the sauce and gently stir until pasta is completely coated.

MAC IS BACK MACARONI AND CHEESE

Steps:

• Heat oven to 350*. In medium saucepan over medium heat, melt butter, add onion. Cook 2 minutes.
• add flour, cook stirring constantly for one minute. Stir in milk and seasonings, cook stirring frequently until mixture boils and thickens. Stir cheeses into sauce.
• cook elbows according to package directions, drain.
• in a 2 quart baking dish, stir together pasta and cheese sauce.
• bake 30 minutes or until hot and bubbly.