Allamericanmacaronicheese Recipes

MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• In a large pot, bring the water to a rolling boil. Add the salt. Taste the water. It should be salty like sea water. Add the macaroni and stir, with a wooden spoon or large slotted spoon, to ensure the macaroni does not stick to the bottom of the pot as it cooks. Cook until the macaroni is still quite firm, 8 to 10 minutes.
• Pour the macaroni and water into a strainer placed over the sink. Allow the water to drain out, reserving approximately 1 cup of the liquid.
• In the same pot, bring the cream, garlic cloves, and the reserved cooking liquid to a simmer. Add the mustard and 3 cups of the Gruyere. Season with salt and pepper, to taste. Simmer gently, stirring constantly, until the cheese is melted and has integrated with the cream. Add the Parmesan and Cheddar. Stir with a wooden spoon and simmer again until smooth. Add a splash of Worcestershire and a splash of hot sauce. Stir to blend. Taste for seasoning.
• Add the macaroni to the cream and stir gently to blend. Allow the macaroni to rest on the stove, 5 to 10 minutes, so the pasta absorbs the flavors. Remove and discard the garlic cloves.
• Fill a baking dish with the macaroni mixture, top with the bread crumbs, the remaining Gruyere cheese and bake 10 to 12 minutes or until the bread crumbs crust on top. Serve immediately.

MACARONI AND CHEESE III

Steps:

• In a large pot cook macaroni pasta in boiling salted water until al dente. Drain well.
• In a large saucepan over medium heat, melt the grated Cheddar cheese, plain yogurt, butter or margarine, and tomatoes. Cook until smooth. Add salt, black pepper, basil to taste, celery seed and cooked pasta to saucepan. Stir until blended.
• Turn off the heat and let sit for 10 minutes with lid on, stirring occasionally. Serve hot.

ULTIMATE MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well.
• Melt butter in same saucepan on medium heat. Sprinkle with flour and seasonings. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth. Remove from heat. Add macaroni; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and paprika; sprinkle evenly over top.
• Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.

ALL-AMERICAN MACARONI & CHEESE

Steps:

• Preheat oven to 350°F.
• While making cheese mixture, cook macaroni per package instructions. Drain and set aside.
• In a medium saucepan over medium heat, melt butter.
• Cook onion and garlic in butter until translucent.
• Add flour to saucepan and stir to combine, leaving no dry flour bits.
• Add milk all at once to saucepan along with black pepper. Stir to combine. Stir constantly until mixture begins to thicken.
• Stir in cheeses one at a time until melted, and mixture is smooth.
• Place cooked macaroni in a 1-quart casserole dish. Stir in cheese mixture until combined.
• Bake for 30 minutes or until top is lightly browned.
• Cool for 10 minutes and serve.

GEORGIA MACARONI WITH AMERICAN CHEESE

Steps:

• Boil 4 cups of salted water and add the macaroni; cook 8 minutes, or until done; Drain macaroni and set aside.
• In a medium saucepan, melt butter over LOW heat.
• Add cheese slices, one by one, until all are melted through, and cheese is smooth.
• Stir in the canned milk, more or less to your desired consistency.
• Add drained macaroni to cheese mixture; add salt and pepper to taste, and mix well until coated.
• Serve immediately.

SOUTHERN MAC AND CHEESE

Steps:

• Preheat the oven to 350˚ F. Butter a 9-by-13-inch or other 3-quart baking dish.
• Bring a large pot of salted water to a boil. Add the macaroni and cook, stirring occasionally, until al dente, about 7 minutes. Drain, then rinse with cold water.
• Using the same pot the macaroni was cooked in, melt the butter over medium heat. Add the flour and whisk until smooth. While whisking constantly, slowly add the milk and then the heavy cream. Bring to a simmer, then add the cream cheese and all but 1/2 cup shredded cheddar and stir until melted. Stir in the granulated garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove the cheese sauce from the heat and stir in the macaroni. Season with salt and pepper.
• Whisk together the eggs and sour cream in a small bowl and then fold into the mac and cheese. Spread in the baking dish, then fold in the cubed cheddar and top with the remaining 1/2 cup shredded cheddar. Bake until the mac and cheese just begins to brown on top, 20 to 30 minutes. Loosely cover with foil and bake 10 to 15 more minutes.

THE GREAT AMERICAN MACARONI AND CHEESE

Steps:

• Combine grated Cheddar and mozzarella and set aside.
• In a small saucepan, heat milk until near boiling. Turn off heat. Melt butter in a heavy pan large enough to hold the pasta after it is cooked. (It will take at least a 14-inch saute pan or a large casserole that can take direct heat.) When foam from butter recedes, remove from heat, add flour, and mix well. Return to medium-low heat, and, stirring occasionally, simmer for 2 to 3 minutes to cook, but not brown, the flour. Gradually stir in hot milk. Raise heat to medium-high and continue stirring until mixture is smooth and thick (about 5 minutes). Add Parmesan and Romano cheeses. Whisk until smooth. Add Tabasco and white pepper and blend.
• Cook rigatoni in boiling salted water about 4 minutes. (It will be underdone, but will finish cooking later.) Thoroughly drain rigatoni and fold it into the cheese mixture.
• If cooking immediately, preheat oven to 375 degrees.
• Layer one-half the rigatoni mixture into a 9x13 pan. Top with one-half of the Cheddar and mozzarella. Repeat layers. Top with chili powder, sprinkled evenly over top.
• If not baking immediately, cover tightly with plastic wrap and refrigerate or freeze. When ready to bake, drizzle the 3/4 cup milk over the dish. Bake for approximately one hour. If frozen, add at least 20 minutes to baking time. The dish should be rusty brown on top. Should it appear to be browning too fast, cover with foil for part of cooking time. Be sure to check for doneness in the very center of the dish.

TAMMY'S BEST-EVER MACARONI & CHEESE

Steps:

• Begin by boiling your pasta in large pot for 10-12 minutes, no longer.
• Drain and leave pasta in colander for time being.
• In the pot you are using, over med-med.
• high heat (not boiling) add your heavy cream,onion powder,1 tbs.
• salt and pepper (to your preference).
• Mix and then begin adding your cheese,2 cups at a time.
• Stir until cheese is completely melted.
• Once cheese is melted, remove from heat and stir in your pasta until completely coated.
• Pour into a large buttered casserole dish.
• Bake in a 350% preheated oven for 25-30 minutes or until brown and bubbly.