Perfect Macaroni And Cheese Food

ULTIMATE MACARONI CHEESE

Steps:

• Making macaroni cheese is a bit of a juggling act, so it's easier if you get a few things prepared ahead. Finely grate all the cheeses, keeping them separate. Tear the bread into pieces and whizz in a food processor to coarse crumbs. Mix 25g of the cheddar and one-third of the parmesan into the breadcrumbs. Toss the rest of the cheeses together and set aside. Thickly slice the tomatoes. Butter a dish, about 30 x 20 x 5.5cm. Heat oven to 190C/fan 170C/gas 5.
• Put a pan of water on to boil. Tip the macaroni into the boiling water, stir and bring it back to the boil. Simmer for 8 mins, or cook according to pack instructions, stirring occasionally to stop it sticking. While this is cooking, start the sauce.
• Warm the milk in a jug in the microwave (or in a pan). Melt the butter in a pan (big enough to take the macaroni as well), then stir in the flour. Cook for 1 min, stirring, then take off the heat. Pour in one-third of the warm milk and beat well with a wooden spoon until smooth - it is quite thick at this stage. Add another third - it may go a bit lumpy, but keep beating well and it will go smooth again. Pour in the final third of milk and keep beating until smooth.
• When the macaroni is done, tip it into a colander and put it briefly under very hot running water to keep it separate. Drain. Put the pan of sauce back on the heat and cook, stirring, until thickened and smooth. Lower the heat and simmer for about 4 mins until glossy, stirring every now and then. Remove from the heat and stir in the cheese and mustard, then beat in 5 tbsp milk, or enough to give a slack coating consistency. Taste and season (you shouldn't need much salt). If the macaroni is sticking at all, put it under the hot tap again, then stir to separate. Drain well, then gently mix it into the sauce and stir to coat completely. If necessary, adjust the consistency again with milk. There should be enough sauce to coat the macaroni thickly and liberally.
• Tip the macaroni cheese into the buttered dish, scatter over the cheesy crumbs and lay the tomatoes casually over the top. Heat through in the oven for 12-15 mins until beginning to bubble around the edges. Grill for 3-5 mins to brown the crumbs. Let it all settle for 1-2 mins, then serve while still piping hot.

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.

MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Cook the macaroni until still slightly firm. Drain and set aside.
• In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
• Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
• Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
• Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
• In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
• Use a fork to crumble the gorgonzola.
• Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.

PERFECT MACARONI AND CHEESE FROM MARTHA STEWART

Steps:

• Heat oven to 375 degrees.
• Butter 3 quart casserole dish and set aside.
• Place bread pieces in medium bowl.
• In a small saucepan over medium heat, melt 2 tablespoons butter,.
• Pour butter into the bowl with bread and toss.
• Set breadcrumbs aside.
• In a medium saucepan set over medium heat, heat milk.
• Melt remaining 6 tablespoons butter in a high-sided skilled over medium heat.
• When butter bubbles, add flour.
• Cook, stirring, 1 minute.
• Slowly pour hot milk into flour-butter mixture while whisking.
• Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
• Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 102 cups Gruyere or 1 cup pecorino Romano.
• Set cheese sauce aside.
• Fill a large saucepan with water,. Bring to a boil. Add macaroni: cook 2 to 3 minutes less than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stire macaroni into the reserved cheese sauce.
• Just about now, your kitchen smells wonderful and everyone wants to know "When do we eat?".
• Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

PERFECT MACARONI AND CHEESE

Steps:

• 1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
• 2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
• 3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.
• 4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
• 5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

CREAMY BAKED MACARONI AND CHEESE

Steps:

• Preheat the oven to 375 degrees.
• Cook the elbow macaroni until al dente and drain well.
• In a saucepan over medium heat, combine ½ cup of milk and velveeta until completely melted and combined.
• Pour the cheese sauce over the macaroni and stir to combine.
• In a mixing bowl, combine the eggs, butter, garlic powder, paprika, salt and pepper, and 1 cup of each of the shredded cheeses. Pour this mixture into the macaroni, and stir to combine well.
• Pour the mixture into a well-greased 9x13 baking dish and top with the remaining 1 cup of each of the shredded cheeses.
• Sprinkle some panko bread crumbs on top and bake for 25 minutes.

HEALTHY BAKED MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees and spray an 8x8" baking dish with vegetable oil spray.
• In a large pot boil the pasta for 5 minutes then drain and set aside.
• In that pot, wipe it dry with a paper towel.
• On medium-high heat melt the butter and whisk in the flour until the flour is completely mixed in.
• Add in the milk slowly whisking as you pour.
• Cook, stirring constantly, for 5-6 minutes until the sauce starts to thicken.
• Add in 1 1/2 cups of the cheddar cheese and the cottage cheese whisking well.
• Add salt, mustard, pepper, and the cooked pasta and stir to combine.
• Pour mixture into baking dish.
• Bake, uncovered for 25-30 minutes or until golden brown and bubbly.

CROCK POT MACARONI AND CHEESE RECIPE

Steps:

• Place the stick of butter in the slow cooker crockery, cover with the lid, and set the Crock Pot on the high cook setting to melt the butter while you prep the rest of the ingredients.
• Use a large pot and add enough water to par-cook the macaroni. Set the pot of water over high heat on your stove top, cover with a lid and bring to a boil. Once the water is rapidly boiling, add about a half a teaspoon of kosher salt to the water along with the elbow macaroni. Stir to prevent the pasta from sticking together. Cook the pasta 6 to 7 minutes, not completely done.
• While the pasta cooks; in a large mixing bowl, whisk together the cheese soup, eggs and milk. Set aside.
• Drain the elbow macaroni well and add it to the crockery and stir to combine the pasta with the melted butter. Carefully pour in the cheesy milk mixture, add half of the grated cheese and seasonings then gently stir to combine.
• Top the macaroni mixture with the remaining cheese, cover with the lid, reduce the cook setting to low and slow cook for 3 hours. When done, carefully remove the crockery and set aside to allow the macaroni and cheese to rest for about half and hour and set up (optional but recommended) then serve.