Mac N Cheese N Crackers Food

MAC-N-CHEESE-N-CRACKERS

Steps:

• 1. In a large pot, cook macaroni according to manufacturers directions.
• 2. While macaroni is cooking, melt butter in a medium sauce pan over medium heat.
• 3. Add diced onion and cook till translucent/clear, being careful not to brown onion.
• 4. When onion is translucent/clear, remove from heat and add cracker crumbs and stir.
• 5. Reduce heat to low, return pan to stove, add milk and stir.
• 6. To cracker an milk mixture, add cheese that has been cut into small cubes (or you can shred it, allowing for faster melting).
• 7. Stir constantly (so that it does not burn) until cheese is thoroughly melted and incorporated in to a smooth mixture.
• 8. Remove macaroni from heat and drain. Do not rinse.
• 9. Carefully combine cheese mixture and macaroni together.
• 10. Serve as is or, if you are like me and like a crunchy top, transfer the mixture to a buttered baking dish, top with more buttered, crushed, cracker crumbs and bake uncovered in a pre-heated 350 degree oven for 1/2 hour.
• 11. Be prepared, you will never make macaroni and cheese any other way again!!!!

CRACKER CRUMB MAC & CHEESE

Steps:

• Preheat the oven to 350 degrees F and butter a shallow 1 1/2 quart baking dish.
• Cook the macaroni in boiling salted water until just tender.
• Drain it while you prepare the cream sauce.
• In a large saucepan, melt 4 tbs of butter, then whisk in the flour and add the milk.
• Stir the mixture until it thickens, then add the cheddar cheese and stir it in until it melts, Season with salt and pepper.
• Cut the Velveeta into 1/2 inch cubes and stir it into the white sauce, but do not allow it to melt completely.
• Place the drained macaroni in the prepared baking dish, pour the cheese sauce over it, and stir gently to mix.
• Sprinkle the crumbled crackers generously over the top and dot with the remaining butter.
• Bake in the preheated oven for 20 to 25 minutes, until browned and bubbly.

GOLD CADILLAC MAC 'N CHEESE

Steps:

• Boil the pasta until al dente and drain well so that you don't have excess cooking water which will dilute the flavor. While the pasta is cooking, preheat the oven to 350 degrees F.
• Melt the butter in a large saucepan over medium heat, and add the onion, cooking until translucent. Add the flour a little at a time to make a roux. Do this gradually because some batches of flour absorb more than others and you may not need as much. Incorporate enough of the chicken broth a little at a time to form a smooth sauce. Simmer for a least 10 minutes to allow the flour to "cook out." Add the heavy cream and Cheddar, then season with salt and white pepper, to taste. Then fold in as much pasta as you need to acquire the right consistency for macaroni and cheese. Transfer to a 3-quart baking dish and sprinkle with crushed crackers. Heat in oven for a few minutes to toast the crackers. Garnish with the reserved whole crackers and serve.

SOUTHERN MACARONI AND CHEESE

Steps:

• Spray a flat bottomed casserole dish with vegetable spray.
• Put half of the macaroni in the dish, top with half of the shredded cheese.
• Sprinkle with salt and pepper.
• Repeat.
• Mix the melted butter and enough crushed saltines to absorb the butter, together.
• Spread on top of cheese layer.
• Pour milk slowly over all.
• Bake at 350°F for 35-45 minutes or until milk is no longer liquid.
• Let set for at least 10 minutes before serving.

CRACKER-TOPPED MACARONI & CHEESE

Steps:

• Preheat oven to 400°F. Melt 2 Tbsp. of the margarine in large saucepan on medium heat. Add flour; stir until well blended. Gradually add milk, stirring until well blended. Bring to boil; reduce heat to medium-low. Cook until thickened, stirring constantly. Remove from heat.
• Add cheese, macaroni and mustard; mix well. Pour into lightly greased 1-1/2-qt. baking dish; sprinkle with cracker crumbs. Melt remaining 2 Tbsp. margarine; drizzle over crumbs.
• Bake 30 to 40 min. until top is browned and mixture is heated through.