My Dads Macaroni Cheese Food

DRESSED UP MAC AND CHEESE

Steps:

• Cook the macaroni according to the package instructions until al dente. Drain and set aside.
• Preheat the oven to 375 degrees F.
• In a heavy-bottomed saucepan over medium heat, melt the butter. Add the flour, whisk until a paste is formed and cook for 1 minute. Slowly add 1/4 cup of the milk at a time, whisking constantly, until you've added 2 cups. Whisk in the soup base or bouillon, garlic powder and pepper.
• Slowly add the Colby-Jack blend, cream cheese and 1 cup of the Cheddar cheese, making sure the cheese melts between each addition. When the cheese is completely melted, check for consistency; add up to an additional 1/2 cup milk if needed. Stir to completely combine.
• In a large mixing bowl, combine the drained macaroni and 2 cups of the cheese sauce. Transfer the macaroni mixture to the chilled springform pan of Andouille Dressing, spreading and packing the contents evenly. Spread 1/2 cup of the cheese sauce over the top with the remaining 1 cup shredded Cheddar.
• Bake until heated through, about 35 minutes. Turn the oven to broil and broil until the top is crisped, another 5 to 7 minutes. Let stand for 15 minutes before removing from the pan and serving.
• Preheat the oven to 400 degrees F. Spray a 10-inch cast-iron skillet with cooking spray.
• To make the cornbread, add the milk, butter and 1 of the eggs to a large mixing bowl and whisk together. Add the cornmeal, flour, sugar, baking powder and a pinch of salt and stir to combine; the batter should look lumpy. Transfer the batter to the greased skillet and bake until golden brown on top, 22 to 25 minutes. Let cool. Keep the oven at 400 degrees F.
• Meanwhile, lightly grease two 9-inch springform pans with cooking spray.
• Put a pan over medium-high heat and add just enough oil to coat the bottom. Add the sausage and cook until crisp around the edges, 5 to 7 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate to drain. To the same pan, add the onion, green pepper, celery and garlic and cook until the veggies are tender, 5 to 7 minutes.
• Crumble the cooled cornbread into a large mixing bowl. Add the cooked veggies and sausage and mix together gently. Beat the remaining egg in a small bowl. Add it to the cornbread mixture with the sage, soup base or bouillon, pepper and 1/4 teaspoon salt; mix together gently. Add the broth 1/4 cup at a time until the dressing reaches the desired consistency. It should be loose but not runny--3/4 to 1 cup will be plenty.
• Transfer the dressing to the prepared springform pans. Bake until cooked through, 25 to 30 minutes. Let cool completely.

DAD'S HOMEMADE MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F.
• Cook macaroni and drain.
• Mix all ingredients except paprika and 2 cups Mexican blend or cheddar cheese in a 2-quart baking dish.
• Top with remaining 2 cups cheese.
• Sprinkle with paprika.
• Bake for 45 minutes or until done.
• Recipe can be halved and cooked in a 9x9 pan.

DAD'S MACARONI AND CHEESE

Steps:

• Preheat oven to 400*F.
• Melt the butter in a large pot over medium heat.
• Add the onion and garlic, and cook until they are softened, about 2 minutes.
• Whisk in the flour and cook, stirring constantly, until the mixture turns light brown, about 3 minutes.
• Gradually whisk in the milk.
• Add the paprika, nutmeg, salt and pepper.
• Reduce the heat to low and cook, stirring, until the sauce is thickened, about 5 minutes.
• Add the cheeses and stir until they are melted.
• Add the macaroni and stir until the noodles are toroughly coated.
• Remove from the heat.
• Do not allow the macaroni to sit at this stage, as it will dry out.
• Butter one 12 inch skillet.
• Transfer the macaroni mixture to the skillet.
• Top with the sliced tomatoes.
• Sprinkle bread crumbs on top.
• Bake until the cheese is bubbling and golden brown, about 30 minutes.
• Garnish with the chopped herbs.

MY DAD'S MACARONI & CHEESE

Steps:

• Preheat oven to 375°.
• Butter a round casserole dish (I use a 6-inch deep x 8-inch straight sided covered casserole dish).
• Cook the macaroni according to package directions; drain and rinse with cold water.
• Grate the cheese and KEEP in separate piles.
• Place a cup of the cooked macaroni on bottom of greased casserole dish, salt and pepper *lightly* - (*you will be doing this each layer so careful with the salt*); top with a handful of cheese (it doesn't matter which one you start with -- you will be alternating the cheeses); dot the cheese with a little bit of butter -- repeat until all the macaroni is used (finish with cheese!).
• Top the last layer of cheese with a bit more butter.
• Mix together the egg and cream (half-n-half), Pour over the casserole. Place the casserole on a cookie sheet (it has a tendency to bubble over). Cover the casserole for the first 30 minutes. After the first 30 minutes, remove the casserole top and bake for another 20-30 minutes until the cheese on top is melted and nice and crusty.

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.

3-CHEESE MACARONI AND CHEESE

Steps:

• Preheat oven to 325 degrees F.
• In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside.
• In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.
• Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with breadcrumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown. Top with fresh parsley and serve.

DAD PAGE'S MACARONI AND CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a large pot over medium heat. Add the onions and garlic and cook until they are softened, about 2 minutes. Whisk in the flour and cook, stirring constantly, until the mixture turns light brown, about 3 minutes. Gradually whisk in the milk. Add the paprika, nutmeg, salt, and pepper. Reduce the heat to low and cook, stirring, until the sauce is thickened, about 5 minutes. Add the cheeses and stir until they are melted. Add the macaroni and stir until the noodles are thoroughly coated. Remove from heat. Butter two 6-inch cast iron skillets or one 12-inch skillet. Transfer the macaroni mixture into the skillets. Top with the sliced tomatoes. Sprinkle the bread crumbs on top. Bake until the cheese is bubbling and golden brown, about 30 minutes. Garnish with chopped herbs.
• Preheat the oven to 300 degrees F. Spread the cubes of bread on a baking sheet and toast them in the oven until golden brown, about 15 minutes.
• Place the butter, garlic, and herbs in a small saucepan and heat over low heat until the butter is melted. Toss the toasted bread with the butter mixture in a large bowl and sprinkle with salt and pepper. Process the bread in 2 batches in a food processor until you have fine crumbs. Sift the crumbs through a mesh strainer and process the larger crumbs again until all are fine. (If you do not have a food processor, crush the bread on the baking sheet with a rolling pin.)

DADS FAVORITE MAC AND CHEESE

Steps:

• Cook pasta as per package directions.
• Combine butter and flour in a medium saucepan and melt on low to medium heat.
• Add half of the milk and cheese to saucepan and stir until melted.
• Add the rest of the milk and cheese to saucepan and stir until melted.
• Place pasta in baking dish and pour cheese sauce over pasta and then stir.
• Salt and pepper to taste and top with bread crumbs if desired.
• Bake uncovered for 30 mins at 350.

THE LADY'S MACARONI AND CHEESE - PAULA DEEN

Steps:

• Preheat oven to 350°F.
• Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar.
• In a separate bowl, combine the remaining ingredients and add to the macaroni mixture.
• Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes.
• Top with additional cheese if desired, and bake a few minutes more until cheese is melted.

DAD'S MACARONI AND CHEESE

Steps:

• Cook macaroni according to package directions. Preheat oven to 350°F.
• Pour can of tomato soup into a casserole dish and pour can of milk into same casserole dish, whisk together. Add 3/4 of the cheese to the casserole and mix.
• Drain macaroni and add to tomato/cheese mixture, stir. Put remaining cheese on top and cover. Bake at 350 F for 30 minutes until bubbly.