Chat N Chew Macaroni Cheese Recipes

CHAT N' CHEW MACARONI CHEESE

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a 9 by 13 by 4-inch baking dish.
• Bring a large pot of salted water to a boil over high heat and cook the macaroni until al dente, 8-10 minutes. Drain.
• In a small bowl, combine the cream and milk.
• In a large saucepan over medium heat, melt the 1/2 pound of butter and cook the onion and garlic until the onion is translucent, about 6 minutes, stirring occasionally. Add the flour, stirring constantly for 3 minutes. Add the cream mixture in a steady stream and whisk until smooth. Bring to a boil, stirring occasionally, 8-10 minutes.
• Stir in 4 cups of the cheddar, the American cheese, 1 cup of the grated Parmesan, the hot pepper sauce, and cumin. Stir until all the cheese has melted; the sauce will be very thick and creamy. Season with salt and pepper.
• Remove the sauce from the heat and stir in the pasta. Pour the mixture into the prepared baking dish. Sprinkle with the remaining Cheddar, then the Parmesan, and finally the bread crumbs.
• Bake uncovered on the middle shelf for about 20 minutes until bubbling and brown on top.

THE BEST BAKED MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just slightly softened, about 6 minutes. Reserve 1 cup pasta cooking water, then drain the pasta and rinse under cold water.
• Meanwhile, remove the crusts from the bread and cut into 1-inch cubes. Pulse in the food processor until the bread breaks into bean-sized pieces.
• Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the breadcrumbs and cook, stirring, until toasted, 5 to 10 minutes. Remove from the heat and season with salt and pepper.
• Melt 4 tablespoons of the butter in a large saucepan over medium heat. Whisk in the flour, mustard powder and cayenne. Cook, whisking constantly, until smooth and slightly golden, about 2 minutes. Whisk in the milk and cook, whisking occasionally, until the sauce begins to boil and thicken, about 7 minutes, then remove from heat. Stir in the fontina, Gruyere and all but 1 1/2 cups of the Cheddar until fully melted. Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Season with salt and pepper.
• Melt the remaining 1 tablespoon butter in a small bowl in the microwave. Brush a 9-by-13-inch glass or ceramic baking dish with the melted butter. Spread the pasta mixture in the prepared dish. Sprinkle the remaining Cheddar evenly over the pasta, then scatter the toasted breadcrumbs on top. Bake until heated through and just bubbling, about 25 minutes. Let rest for 10 minutes before serving.

OLD-FASHIONED MACARONI AND CHEESE

Steps:

• Cook macaroni in boiling water until almost tender; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt, mustard, pepper and pepper sauce until smooth. Cook for 1 minute or until bubbly. Stir in the macaroni, milk and 4 cups cheese. , Transfer to an ungreased 13x9-in. baking dish. Cover and bake at 350° for 45-50 minutes or until bubbly. Uncover; sprinkle with the remaining cheese. Let stand for 5 minutes before serving.