Original Macaroni And Cheese With Variations Food

OLD-FASHIONED MACARONI AND CHEESE

Steps:

• Cook macaroni in boiling water until almost tender; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt, mustard, pepper and pepper sauce until smooth. Cook for 1 minute or until bubbly. Stir in the macaroni, milk and 4 cups cheese. , Transfer to an ungreased 13x9-in. baking dish. Cover and bake at 350° for 45-50 minutes or until bubbly. Uncover; sprinkle with the remaining cheese. Let stand for 5 minutes before serving.

BETTY CROCKER'S TRADITIONAL MAC & CHEESE

Steps:

• Heat oven to 350ºF.
• Cook macaroni as directed on package.
• While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
• Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.

ORIGINAL MACARONI AND CHEESE - (WITH VARIATIONS)

Steps:

• Preheat the oven to 350. Coat the bottom of a 7x11-inch or 9-inch square baking dish with cooking spray.
• In a food processor, combine the breadcrumbs, butter and parmesan. Pulse on and off until the butter is completely and evenly blended into the crumbs.
• In medium saucepan, bring the broth and nutmeg to a boil over high heat. Stir in the macaroni, reduce the heat to a simmer and cook, stirring occasionally, until very tender, 8-10 minutes.
• In a medium bowl, beat the egg yolk.
• Reserving the cooking broth, drain the pasta. One tablespoon at a time, beat 1/4 cup of the reserved broth into the egg yolk. Add the pasta and toss to coat well.
• Layer the macaroni into the baking dish in three layers, sprinkling with cheddar between each. End with a layer of cheddar, then top with the bread crumb mixture.
• Bake for 16-18 minutes, until the crumb topping is nicely browned.
• Italian-Ish Macaroni Gratin: Add 1/2 teaspoon dried basil and 1/2 teaspoon dried oregano to the breadcrumb. Increase the broth to 4 1/2 cups. Omit the nutmeg. Add 1/3 cup slivered sun-dried tomatoes when you cook the pasta. Add 1/2 cup minced fresh basil when you toss the pasta with the egg yolk. Use 1 cup cheddar and add 3/4 cup provolone.
• Healthier Macaroni Gratin: Reduce the breadcrumbs to 1 cup. Use 4 teaspoons olive oil instead of butter. Use reduced-sodium broth. Use 1 1/2 cups whole wheat macaroni . Add 1 cup cut green beans to the pasta for the last 5 minutes of cooking. Use reduced-fat cheddar.
• Turkey & Mac 'N' Cheese Casserole: Reduce the broth to 2 cups and the macaroni to 1 cup. Use a whole egg instead of an egg yolk. Beat 3/4 cup plain lowfat yogurt into the egg along with the 1/4 cup broth. Toss the macaroni with the yogurt mixture and 1 cup diced roast turkey, 1 cup peas and 1/4 cup minced chives or scallion greens. Layer with cheese and top with breadcrumbs as in the original recipe.
• Mexi-Mac: Add 1/2 teaspoon cumin to the breadcrumb mixture. Omit the nutmeg. Add 1/2 cup minced Cilantro when you toss the drained pasta with the egg yolk. Use pepper jack instead of cheddar.