Ultra Rich Macaroni And Cheese Food

RICH 'N' CHEESY MACARONI

Steps:

• Cook macaroni according to package directions; drain. Place in a greased 2-1/2-qt. baking dish. In a saucepan, melt 4 tablespoons butter. Stir in the flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat; stir in American cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top. , Bake, uncovered, at 350° for 30 minutes or until golden brown.

MACARONI AND CHEESE, RICH AND CREAMY

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Coat a 2-quart broiler-safe baking dish with nonstick cooking spray.
• Bring a large pot of lightly salted water to boiling; add penne.
• Cook penne for 6 minutes; drain.
• In a large bowl, toss together the cheddar, gruyere and asiago cheeses; set aside.
• Meanwhile, in a medium-size saucepan, melt unsalted butter over medium heat; whisk in flour until smooth and slightly bubbly.
• In a thin stream, whisk in the milk; stir in onion powder, salt and cayenne pepper.
• Bring to a boil over medium-high heat; reduce heat and simmer 3 minutes.
• Remove from heat and whisk in 2-1/2 cups of the cheese mixture.
• In a pasta pot, stir together the cooked penne and the cheese sauce.
• Pour half of mixture into the prepared baking dish.
• Sprinkle with a generous cup of the cheese.
• Spoon in the remaining penne and top with the remaining cheese sauce.
• Bake for 20 minutes.
• Increase the oven temperature to broil and cook another 3 minutes or until the top is lightly browned.
• Cool slightly before serving.

ULTRA RICH MACARONI AND CHEESE

Steps:

• Preheat the oven to 350°. In a large pot of boiling, salted water, cook the macaroni for 3 minutes (it will still be very chewy). Drain the macaroni and return it to the pot. Drizzle lightly with olive oil and toss well.
• Butter a 10-by-15-inch baking dish. In a large bowl, whisk the heavy cream with the half-and-half, milk, eggs, nutmeg, salt and pepper. Stir in the cheddar and Monterey Jack cheeses and the macaroni. Spread the mac and cheese in the prepared baking dish and scatter the cream cheese cubes on top.
• Bake the macaroni for 5 minutes. Using the back of a large spoon, spread the melted cream cheese cubes evenly over the surface. Bake for 40 minutes, until bubbling.
• Remove the baking dish from the oven and preheat the broiler. Broil the mac and cheese about 3 inches from the heat source until richly browned, about 2 minutes. Let stand for at least 10 and up to 20 minutes before serving.
• Make Ahead: The assembled mac and cheese can be refrigerated overnight. Bring to room temperature before baking, or add 15 minutes to the baking time.

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.