Not Your Moms Mac And Cheese Food

MY MOTHER'S MAC AND CHEESE

Steps:

• In a bowl, combine macaroni, tomatoes, onion salt, pepper and 1-1/2 cups cheddar cheese. Pour into a greased 2-qt. baking dish. Dot with butter. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese; bake 15 minutes longer.

NOT YO' MAMA'S MAC 'N' CHEESE

Steps:

• Preheat oven to 400°. Bake breadcrumbs in a single layer on a baking sheet 5 to 7 minutes or until golden, stirring once after 2 1/2 minutes.
• Cook prosciutto, in batches, in a lightly greased large skillet over medium heat 3 to 4 minutes on each side or until crisp. Drain on paper towels; crumble.
• Prepare pasta according to package directions.
• Meanwhile, melt butter in a Dutch oven over medium heat; add shallot, and sauté 3 minutes or until tender. Add wine, stirring to loosen particles from bottom of Dutch oven, and cook 1 minute.
• Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Gradually whisk in milk and next 4 ingredients; cook, whisking constantly, 12 to 14 minutes or until mixture thickens and begins to bubble. Remove and discard bay leaf.
• Place 4 cups (16 oz.) Cheddar cheese in a large heatproof bowl. Reserve remaining Cheddar cheese for another use. Add Gouda and Parmesan cheeses to bowl.
• Gradually pour white sauce over cheeses, whisking until cheeses are melted and sauce is smooth.
• Stir in pasta and prosciutto until blended. Pour into a lightly greased 13- x 9-inch baking dish; sprinkle with breadcrumbs.
• Bake at 400° for 15 minutes or until bubbly. Serve immediately.

MOM'S MAC & CHEESE

Steps:

• Cook macaroni according to package directions; drain.
• For cheese sauce, in a large saucepan melt butter. Cook onion in butter until tender but not browned. Stir in flour, salt and pepper. Add milk all at once; cook and stir until thickened and bubbly. Cook and stir 1-2 more minutes. Add cubed cheese; stir until melted.
• Stir macaroni into cheese sauce and stir until heated through.

MOM'S MACARONI AND CHEESE

Steps:

• Cook macaroni according to package directions, only until al dente (tender yet firm, as they will be cooked again later) and set aside.
• In large pot, melt butter and add flour to form roux.
• Whisk in milk and onion, over medium heat until somewhat thickened (not too thick or you will need a knife to cut out chunks of mac & cheese!).
• Remove from heat and add tomato soup, cheese and spices. It should be runny and pourable, about like ranch salad dressing for lack of a better example :) If too thick add milk and seasonings to taste.
• Pour into a greased casserole dish.
• In a ziplock bag, combine crub top ingredients of your choice, and crush with hands, mixing butter in until uniform. I think crackers are the best tasting!
• Sprinkle over mac and cheese.
• Bake at 350 degrees for 20 minutes, til top is crunchy and pasta is bubbly.
• ENJOY!

NOT YOUR MOM'S MAC AND CHEESE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the gemelli, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Add olive oil, and toss pasta until coated; set aside.
• Heat a large skillet over medium-high heat and stir in the ground beef. Season with salt and black pepper. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Set aside.
• Preheat an oven to 350 degrees F (175 degrees C).
• Heat 3 tablespoons butter and the flour in a large skillet over low heat. Cook and stir until the butter is melted and the flour is incorporated, then slowly whisk in the milk. Stir in the fontina cheese, sharp Cheddar cheese, white Cheddar cheese, and 1/4 cup Parmesan cheese; cook, whisking constantly, until cheese is melted and sauce is thickened, about 5 minutes. Season with paprika, nutmeg, garlic powder, cinnamon, and chili powder. Season to taste with salt and black pepper. Stir in the pasta and beef, and transfer mixture to a large baking dish.
• Combine 2 tablespoons butter, bread crumbs, and the remaining 2 tablespoons Parmesan cheese in a bowl. Sprinkle mixture over the pasta in the baking dish.
• Bake in the preheated oven until bubbly, about 12 minutes, then set the oven on broil. Broil until lightly browned, about 3 more minutes.

NOT YOUR MOM'S MAC AND CHEESE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the gemelli, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Add olive oil, and toss pasta until coated; set aside.
• Heat a large skillet over medium-high heat and stir in the ground beef. Season with salt and black pepper. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Set aside.
• Preheat an oven to 350 degrees F (175 degrees C).
• Heat 3 tablespoons butter and the flour in a large skillet over low heat. Cook and stir until the butter is melted and the flour is incorporated, then slowly whisk in the milk. Stir in the fontina cheese, sharp Cheddar cheese, white Cheddar cheese, and 1/4 cup Parmesan cheese; cook, whisking constantly, until cheese is melted and sauce is thickened, about 5 minutes. Season with paprika, nutmeg, garlic powder, cinnamon, and chili powder. Season to taste with salt and black pepper. Stir in the pasta and beef, and transfer mixture to a large baking dish.
• Combine 2 tablespoons butter, bread crumbs, and the remaining 2 tablespoons Parmesan cheese in a bowl. Sprinkle mixture over the pasta in the baking dish.
• Bake in the preheated oven until bubbly, about 12 minutes, then set the oven on broil. Broil until lightly browned, about 3 more minutes.