Ummhidaya Rangoon Mac N Cheese Food

OMG MAC 'N CHEESE!

Steps:

• Preheat the oven to 400 degrees F.
• Grease a 9x13-inch casserole dish.
• In a large pot of boiling, salted water, cook the pasta halfway through according to package directions.
• Drain the pasta.
• In a large skillet, melt 2 tablespoons of butter.
• Add the breadcrumbs and sauté, stirring frequently, until toasty brown.
• Pour the breadcrumbs into a bowl and set it aside.
• In the same skillet, melt the remaining 3 tablespoons of butter.
• Pour in the milk and cayenne.
• Add the cheddar, Monterey Jack, and Colby Jack and melt until a smooth sauce forms.
• Fold the pasta into the cheese sauce in the skillet.
• Season the mixture with salt and pepper, but I like to let the person spice their serving with salt and pepper to their liking.
• Pour the pasta and cheese mixture into the prepared casserole dish.
• Top the mac and cheese with the panko breadcrumbs.
• Cover and bake for 25 minutes, removing the lid for the last 5-10 minutes.
• Let sit for 10 minutes before serving.

YUMMIEST EVER BAKED MAC AND CHEESE

Steps:

• Preheat oven to 350.
• Cook pasta according to pasta directions just until done - you don't want it mushy, because it will absorb a little of the cheesy liquid in the oven.
• Combine soup, evaporated milk, butter, salt, and pepper in a large microwaveable bowl. Cover with plastic wrap, leaving a small vent, and cook for 6-7 minutes until the butter is melted and the mixture is warm-to-hot throughout. (If making a half batch, 4 minutes in the microwave should do it).
• In a large baking dish (minimum 9x13, smaller if halving the recipe), spread 1/3 of the cooked noodles. Top with 1/3 of the sauce. Sprinkle with 1/3 of the cheddar.
• Repeat layers twice, ending with the cheese.
• Bake for 40-45 minutes.
• When it comes out of the oven, sprinkle with a little dried parsley if desired. This gives it visual interest, and you can also pretend it's healthier.
• Let stand for 5 minutes before serving.

MAC' N' CHEESE

Steps:

• Preheat oven to 350 degrees.
• In a large nonstick skillet, fry the bacon until crisp.
• Drain on paper towels, reserving about 2 tablespoons of the bacon fat.
• In the same pan, add the onions, sugar, salt and pepper. Cook over medium heat, stirring often until golden and carmelized. (15 - 20 minutes). Set aside.
• Meanwhile, melt the butter in a medium saucepan over medium heat.
• Add the flour and stir 2 - 3 minutes to combine.
• Add the milk, salt and coriander, and bring to a simmer, stirring often, until thickened.
• Add the cheese, and stir until melted. Set aside.
• Cook the macaroni according to package directions.
• In a 13 X 9 inch casserole dish, combine the bacon, onions, cheese sauce and macaroni. Top with crumbled gorgonzola and bake for 30 minutes.

THE BEST HOMEMADE MAC AND CHEESE

Steps:

• Preheat oven to 350°F.
• Boil the elbow noodles until cooked, drain and pour into a greased (I use cooking spray) 9x9 casserole dish.
• Cut 3/4 of the bar of 16 oz. sharp cheddar cheese in to small cubes, do the same with the mild cheddar.
• In a 2 quart saucepan melt the butter.
• With a fork mix in flour until it looks like a paste.
• Stir in the milk, and cook until warm (not boiling).
• Once warm add in cheese and continue cooking until cheese is melted stirring continuously with a fork (if you don't stir continuously cheese will burn to bottom of pan).
• Once cheese is melted, pour over the noodles; use a fork to move the noodles around to get the cheese mixture to the bottom.
• Bake at 350°F for about 30 minutes, or until you see some brown on top.
• Let it sit out for about 15 minute before eating.
• I usually start making the cheese mixture about 5 minute before the noodles are done, it goes a little faster. You just don't want to cook the cheese mixture first because it can't sit in the pan.

MAC'N'CHEESE

Steps:

• Before you start to make your sauce bring a large pot of salted water to a boil and cook your macaroni until its almost al dente.
• Start out by adding your ¼ cup of butter to a wide stainless steel saucepan, saucier, or large sauté over medium heat.
• Once the butter is melted add your garlic onion and salt (or whatever aromatics you're using) and cook until soft and the garlic is just getting brown around the edges.
• After that add the flour and while whisking furiously turn the heat to medium-low.
• Cook while whisking until the roux takes on a blondish color then add your spices, in this case black pepper and smoked paprika.
• Add the milk whisking constantly then boost the heat to medium and cook whisking frequently until the mix comes to a simmer and the sauce thickens.
• Once the sauce has thickened beat the egg in a separate bowl and slowly, while whisking, add some of the sauce a little at a time until the egg is "tempered".
• Then add the cheese a little at a time until well incorporated.
• Poor all the sauce and macaroni into a casserole dish and fold together so the sauce is evenly distributed.
• Mix the melted butter bread crumbs and parmesan cheese.
• Spread more cheese over the top of the casserole and then the bread crumb topping.
• Park in a 375 degree oven for anywhere from 30mins to 45mins or until the cheese is bubbly and the topping is golden brown. Remove from the oven and enjoy.
• Tips: You could use more macaroni for a less saucy dish, and less macaroni for a saucier dish. If you want more cheese in your sauce go for it, it's completely up to you, I just wouldn't go above 24 ounces. The flavorings you put in are also completely up to you I'm making the classic mac and cheese, but you could add bacon, mushrooms, anything really.

UMMHIDAYA RANGOON MAC -N-CHEESE

Steps:

• Cook the noodles according to package directions. Add salt in the water for taste.
• In a food processor combine the onion, crab, cream cheese, garlic powder; pulse until all is well ground together in a paste.
• Drain your cooked noodles and place them back in the pot.
• Add your new Rangoon mixture to the pot as well.
• Add the cheddar cheese and milk.
• Keep the heat on medium and stir the ingredients around gently.
• Turn on low until all the cheese has melted, and then add salt and pepper.
• Make sure to continuously stir or the cheese may burn, but gently.
• Put it in the fridge for few hours or overnight.