Over The Top Macaroni And Cheese Food

THE BEST STOVETOP MAC AND CHEESE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Reserve 1 cup cooking water, then drain.
• Melt the butter in the same pot over medium heat. Whisk in the flour, mustard powder and paprika; cook, whisking constantly, until smooth and slightly darker, about 1 minute. Slowly whisk in the milk and continue to cook, whisking occasionally, until the sauce thickens slightly and comes to a simmer, 7 to 8 minutes. Whisk in the cheddar, American cheese and cream cheese until melted and remove from heat.
• Add the pasta to the sauce; toss, adding some reserved cooking water as needed to loosen. Season with salt.

OVER-THE-TOP MAC 'N' CHEESE

Steps:

• Preheat oven to 350°. Cook macaroni according to package directions. Meanwhile, combine Muenster, cheddar and Monterey Jack cheeses; set aside. , In a large saucepan, melt 1/2 cup butter over medium heat. Stir in cream, eggs, process cheese, seasonings and 1-1/2 cups of cheese mixture. Drain pasta; add to cheese mixture and stir to coat. , Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese mixture and dot with remaining butter. Bake, uncovered, until a thermometer reads 160°, 40-45 minutes.

STOVE TOP MACARONI AND CHEESE

Steps:

• For the bread crumbs: Heat butter in large skillet over medium heat until foam subsides.
• Add bread crumbs; cook, tossing to coat with butter, until crumbs just begin to color, about 10 minutes.
• Season to taste with salt; set aside.
• For the macaroni and cheese: Mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon salt, pepper, and mustard mixture in small bowl; set aside.
• Meanwhile, bring 2 quarts water to a boil in large heavy-bottomed saucepan or Dutch oven.
• Add remaining 1 1/2 teaspoons salt and macaroni; cook until almost tender but still a little firm to the bite.
• Drain and return to pan over low heat.
• Add butter; toss to melt.
• Pour egg mixture over buttered noodles along with three-quarters of cheese; stir until thoroughly combined and the cheese starts to melt.
• Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes.
• Serve immediately, topped with toasted bread crumbs.
• Variation: "Baked" Macaroni and Cheese.
• This dish is for those who prefer their macaroni and cheese served out of a baking dish.
• Smooth and creamy like the stovetop version, this version is broiled just long enough to brown the crumb topping.
• Follow recipe for Stovetop Macaroni and Cheese, pouring cooked macaroni and cheese into 9-inch-square gratin dish (or another heatproof baking dish of similar dimensions).
• Spread crumbs evenly over top.
• Broil until crumbs turn deep brown, 1 to 2 minutes.
• Let stand to set a bit, about 5 minutes, and serve immediately.

EASY STOVE-TOP MACARONI & CHEESE

Steps:

• Cook macaroni according to package directions.
• In medium saucepan, melt butter over medium heat; stir in flour, and cook for 3-5 minutes stirring constantly to form a roux; add salt and pepper; slowly add milk, stirring well after each addition.
• Cook and stir until bubbly.
• Stir in cheese a small amount at a time until fully melted.
• Drain macaroni; add to cheese sauce; stir to coat.

OVER-THE-TOP MACARONI AND CHEESE

Steps:

• Preheat oven to 350°F Lightly butter a deep 2 1/2 quart casserole.
• Bring a large pot of salted water to a boil over high heat. Add the oil, then add the macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well, and return to cooking pot.
• In a small saucepan, melt 8 tablespoons butter. In a large bowl, mix the Havarti, mild and sharp cheddars, and Monterey Cheese. Add the 8 teaspoons melted butter to the macaroni. Stir in 1 1/2 cups of the shredded cheese and the cubed Velveeta. Stir until the cheese has melted. Add the half-and-half, along with the eggs. Mix until combined. Season with salt and pepper. Transfer to buttered casserole dish. Sprinkle with remaining cheese and dot with the remaining tablespoons butter.
• Bake until golden and bubbly around the edges, about 25 minutes. Serve hot.

STOVETOP MACARONI AND CHEESE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes longer or until thickened., Stir in cheese until melted. Drain macaroni; add to cheese sauce and stir to coat. If desired, sprinkle with paprika.

EASIEST 15 MINUTE STOVE TOP MACARONI AND CHEESE (3 INGREDIENTS!)

Steps:

• Boil noodles in salted water for 6 minutes.
• Drain noodles by tipping over the sink, using a spoon to keep the noodles from falling out (noodles do not have to be completely drained, some cooking water is okay).
• Return noodles to the stove over low to medium heat melt butter and velveeta, stirring occasionally (Add additional meat, veggies or spices). If desired, thin sauce with a little milk.
• Once melted, serve warm immediately.

STOVE TOP MACARONI AND CHEESE

Steps:

• Cook macaroni in a large pot of boiling salted water for recommended cooking time on box.
• Drain and return to pot and add butter.
• Stir macaroni and butter until well blended.
• Add the rest of the ingredients (evaporated milk through pepper) and stir well.
• Set pot over very low heat and cook macaroni mixture.
• Stir constantly until sauce is smooth and macaroni is steaming, 5-10 minutes. The sauce should thicken, if not, slightly raise the heat and cook another 5 minutes.
• DO NOT OVERHEAT OR SAUCE WILL CURDLE.
• If you have family members who like baked macaroni, you can put this into a baking dish and top with breadcrumbs, and then cook in a 350 degree over for 5-10 minutes. Macaroni will still be creamy, and there will be a nice crunchy topping.

MICROWAVE MACARONI CHEESE

Steps:

• Put the pasta in a ceramic or glass microwavable bowl. Pour over 700ml boiling water and cook for 2 mins on high; stir and repeat twice more (6 mins in total). Drain the pasta and return it to the bowl.
• Put the cornflour and 1 tbsp milk into a jug and stir to make a paste. Add the remaining milk and mix well. Pour over the pasta.
• Mix in the mustard, along with the grated gruyère and cheddar, and stir well. You can cook the pasta in the same bowl or tip it into a microwavable serving dish.
• Cook on high for 5 mins, stirring halfway through. Sprinkle over the parmesan and dot with small pieces of butter. Cook for a further 2 mins, then serve with a good grating of black pepper, if you like.

CREAMY STOVE TOP MACARONI AND CHEESE

Steps:

• In skillet on medium heat, melt butter; quickly whisk in flour to form a paste.
• Immediately add milk, whisking constantly, to form a smooth medium white sauce.
• Cook until mixture gnently boils and sauce thickens, adding a little more milk to make the sauce the consistency of gravy.
• Add mustard and cheese, stirring to mix.
• Cook until cheese melts and sauce is creamy.
• Reduce heat to low and add macaroni, stirring to mix well and heat macaroni.
• Serve.