Beanaroni And Cheese Recipes

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.

BEANARONI AND CHEESE

Steps:

• Fill a large saucepan two-thirds full of water and bring to a boil, then add a small handful of salt. Add the pasta shells and cook until al dente. Drain in a colander.
• In a deep 12-inch broiler-safe skillet, heat the olive oil until shimmering. Add the chorizo and cook over medium-high heat, breaking up the meat with a wooden spoon, until browned and cooked through, about 7 minutes. Add the butter and cook, stirring, until melted. Sprinkle the flour evenly on top and cook, stirring, until bubbling, about 2 minutes.
• Gradually whisk in the milk until smooth. Simmer over medium-low heat, stirring occasionally, until thickened and no floury taste remains, 5 to 7 minutes. Remove the skillet from the heat.
• Gradually fold the cheese into the sauce until melted, then stir in the mustard, garlic powder and onion powder. Season the cheese sauce with salt and pepper. Gently fold in the cooked pasta, beans and half of the scallions. Scatter the panko evenly over the beanaroni and cheese.
• Position an oven rack 6 to 8 inches from the broiler unit and preheat the broiler to high. Broil the beanaroni and cheese until the panko is browned, 1 to 2 minutes. Garnish with the remaining half of the scallions and serve.