No Bake Macaroni Cheese Food

NO-BAKE MACARONI & CHEESE

Steps:

• Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.
• Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.
• Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.

NO-BAKE MACARONI AND CHEESE

Steps:

• Whisk the egg, evaporated milk, mustard powder, cayenne, nutmeg, garlic, and salt and pepper to taste in a bowl; set aside.
• Bring a large pot of salted water to a boil. Cook the cauliflower until tender and almost falling apart, 8 to 10 minutes. Remove with a slotted spoon or sieve. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving about 1/4 cup pasta water. Save the pot.
• Put the egg mixture and cheeses in the empty pot and cook over medium-low heat, whisking constantly, until the cheese melts and the sauce begins to thicken, about 6 minutes. Remove from the heat. Add the cauliflower and puree with an immersion blender until smooth and light. Stir in some of the reserved pasta water to adjust the creaminess of the sauce as needed. Add the pasta to the sauce and toss, season with salt and pepper. Serve, sprinkled with breadcrumbs if desired.

NO-BAKE MACARONI AND CHEESE

Steps:

• For the cheese sauce: In a medium saucepan over medium heat, add 4 tablespoons of the butter. When foamy, sprinkle in the flour and a pinch of salt. Whisk to combine, then continue whisking until flour is cooked, 2 to 3 minutes. Whisk in the milk, pouring it in a slow, steady stream. Then whisk in the cream. Bring to a simmer. Set aside 3/4 cup of the mild Cheddar; whisk in the remaining mild Cheddar and the sharp Cheddar, smoked Cheddar and Brie. Continue to stir for 2 minutes or until all the cheese is melted, then turn the heat off. Stir in the remaining 1 tablespoon butter until melted and incorporated.
• For the macaroni: Fill a large pot halfway with water. Season with salt until it tastes like the sea. Bring to a boil, then add the macaroni. Stir, then simmer until macaroni is al dente, about 8 minutes. Drain.
• Meanwhile, preheat the oven to 350 degrees F.
• Place cooked macaroni into a heat-proof serving dish. Ladle cheese sauce all over, then sprinkle the reserved mild Cheddar on top. Place in the oven just until all of the Cheddar is melted and everything is heated through, 3 to 5 minutes.

BAKED MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
• In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
• Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
• Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
• Bake uncovered, for 30 to 40 minutes, or until the top is brown.

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.

NO BAKE HOMEMADE MAC-N-CHEESE

Steps:

• In a pan cook butter, salt, pepper, and flour and stir until smooth.
• Remove from heat and add milk, return to heat and bring to a boil.
• Boil 1 minute. You should notice it start to thicken.
• Remove from heat and add cheese, stir until melted. This is where I add the mustard and shredded cheddar to taste. Start small and add until you get the extra flavor that you like.
• Pour over noodles, stir, and serve.

EASY NO-BOIL MACARONI & CHEESE

Steps:

• Preheat oven to 350 degrees.
• Place butter in a 9x13" dish. Place in hot oven until butter melts.
• Remove; tilt to swirl butter and coat bottom and slightly up sides.
• Add dry macaroni and stir to coat. Sprinkle with cheese and stir to mix.
• Pour milk over evenly. DO NOT STIR!
• Bake uncovered for 1 hour.