Simple Mac And Cheese Food

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.

SIMPLE MACARONI AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
• Fold macaroni into cheese sauce until coated.

EASY MACARONI AND CHEESE

Steps:

• Melt butter in a saucepan over a medium heat.
• Stir in flour and salt.
• Add milk and macaroni to saucepan, and bring to a boil.
• Reduce heat, and cover.
• Simmer for 15 minutes or until pasta is tender, stirring occasionally.
• Add cheese, and stir until cheese melts.
• Serve.

EASY MAC AND CHEESE

Steps:

• Heat oven to 350 degrees.
• Put butter, salt, and pepper in 13x9 pan. Place in oven to melt butter.
• When butter is melted, add uncooked macaroni. Toss to coat with butter.
• Cover buttered, uncooked macaroni with all of the cheese.
• Place pan on a cookie sheet and place on rack in middle of oven. DO THIS BEFORE ADDING MILK. THE PAN WILL BE VERY FULL AFTER NEXT STEP!
• Pour milk over noodles/cheese.
• Bake at 350 for 1 hour to 1 hour and 15 minutes. Cool for about 10-15 minutes until set.

BAKED MACARONI AND CHEESE

Steps:

• For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
• Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
• For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
• For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
• Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.

CREAMY BAKED MACARONI AND CHEESE

Steps:

• Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
• Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
• Heat the half-and-half and cayenne in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
• Add the macaroni and the reserved pasta water to the saucepan and stir to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs with the butter and a sprinkle of salt in a small bowl and sprinkle evenly over the top of the macaroni and cheese. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.

MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees.
• In a pan cook butter, salt, pepper and flour and stir until smooth.
• Remove from heat add milk, return to heat and bring to a boil.
• Boil 1 minute.
• Remove from heat and add cheese, stir until melted.
• Pour over elbows, sprinkle with breadcrumbs and bake at 350 degrees for 30 minutes.

EASIEST MAC-N-CHEESE EVER!

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
• Place a saucepan over medium-low heat. Combine the cheese food, milk, and pepper in the saucepan; cook until the cheese has melted, stirring frequently. Stir in the drained macaroni until evenly coated.

EASY EASY MACARONI CHEESE

Steps:

• Boil water and when boiling, add pasta.
• Mix butter and flour to make a roux in a saucepan. Take off the heat.
• Introduce and gradual mix in the milk to make sure it remains smooth.
• Return to heat and once bubbling, remove from heat.
• Stir in cheese until it has all melted.
• Drain the pasta into a casserole dish, add the cheese sauce and sprinkle the red Leicester on the top.
• Place under grill and remove when slightly browned.

MACARONI CHEESE IN 4 EASY STEPS

Steps:

• Prepare the pasta: In a small pan, warm the milk, onion, garlic and bay leaf until almost boiling. Remove from the heat, leave covered to infuse for 10 mins, then strain. Cook the macaroni according to pack instructions until just soft, but still with a little bite (this is called al dente in Italian). This will take about 10 mins. Drain in a colander, then run under the tap and stir to stop the pasta sticking together.
• Make a roux: (A roux is simply flour and fat, cooked together, then used to thicken sauces.) Heat oven to 190C/ fan 170C/gas 5 and butter a 25 x 18cm ovenproof dish. Melt the butter in the medium pan. When foaming, add the flour, then cook, stirring constantly, for 1 min on a low heat.
• Finish the sauce: Slowly stir the warm infused milk into the roux until smooth. Simmer for 3-4 mins, stirring often, until the sauce has thickened and has a coating consistency (run your finger through the sauce on a spoon - it should leave a trail). Remove the pan from the heat, then add the cheddar and mustard powder. Season, then stir until the cheese has melted.
• Assemble and bake: Mix the cheesesauce through the macaroni to coat it well, then tip into the prepared dish. Sprinkle the Parmesan and breadcrumbs over the top, then bake for 15-20 mins until golden brown and bubbling. Serve piping hot on its own or with a green salad.
• EQUIPMENT: 1 small saucepan with lid, 1 large saucepan, 1 medium saucepan, colander, chopping board, sharp knife, grater, wooden spoon, ovenproof dish

CHEF JOHN'S MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• 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 macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.
• Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.
• Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.
• Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.
• Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.

SUPER SIMPLE MACARONI AND CHEESE

Steps:

• Melt butter in largish, heavy-bottomed saucepan over low-medium heat.
• Add flour, stirring with whisk or spatula until it bubbles; cook, stirring constantly, 1 minute.
• Do NOT let it brown. [If it browns, save it for brown gravy and start again.].
• Remove from heat and mix in mustard, pepper, cayenne, and Worcestershire; blend well, then add milk APPROXIMATELY ONE TABLESPOON AT A TIME until it is soupy or gloppy. This method prevents lumps.
• Return to medium heat and gradually add the rest of the milk, and the salt.
• Stir or whisk constantly until it comes to a boil (a wooden spatula is a handy tool for this); simmer one minute, always stirring.
• Remove from heat and add cheese; stir occasionally until all lumps of cheese disappear.
• This takes 5-10 minutes, but you can return it to very low heat if necessary.
• Note: Removing it from the heat is not absolutely necessary with Velveeta; but with natural cheese, it is best to melt it this way to avoid clumping and stringiness. Natural cheese will blend much better if it melts into the sauce off the heat, something about how the protein reacts to heat.
• Meanwhile, slightly undercook cook elbows in salted water in large pot and drain and return to large pot.
• Add sauce and mix gently with a lifting motion so the pasta isn't smashed.
• Place in buttered or Pammed casserole dish; I like to use an 11x15 so I get lots of surface area for the crust, but if you don't like crusty mac&cheese use a smaller, deeper pan.
• [At this point, or after mixing in large pot, you can refrigerate it for a couple of days if desired. Let it return to room temp or cook longer. You can also freeze, thaw, and spread in pan.] Top with bread crumbs if desired.
• Bake at 350F for 1 hour or until it's bubbling well and top is browned the way you like it. Mmmm.

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.

HOMEMADE MAC AND CHEESE

Steps:

• Cook macaroni according to the package directions. Drain.
• In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
• Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

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.