Gourmetfourcheesemacaroniandcheese Recipes

GOURMET MACARONI AND CHEESE

Steps:

• Melt butter and stir in flour.
• Add milk over medium heat and stir constantly until such thickens.
• Add salt, sugar and velveeta. Stir until velveeta melts.
• Mix in sour cream and cottage cheese.
• Pour over macaroni and mix well.
• Sprinkle with cheddar and ground beef.
• Dot with butter. Sprinkle with paprika.
• Bake at 350 degrees for 45 - 50 minutes.

GOURMET MACARONI AND CHEESE

Steps:

• Cook pasta, drain and set aside.
• Cook bacon, cut into small pieces and set aside.
• Save bacon grease, add breadcrumbs and thyme. Toss over low heat and set aside.
• Melt butter in saucepan.
• Add flour, nutmeg and mustard and mix well.
• Whisk in milk in 1/2 cup increments.
• Whisk in shallots and simmer for 10 minutes.
• Remove from heat and add 98% of cheese.
• Stir in pasta and bacon and pour into cassarole dish or deep baking pan.
• Top with breadcrumbs and remaining cheese.
• Bake at 350 degrees for 45 minutes.

MACARONI WITH 4 CHEESES!

Steps:

• In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half and half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat, season with the salt, pepper, hot sauce and 4 ounces of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.
• Preheat the oven to 350 degrees F.
• Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is very al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the bechamel sauce and stir until well combined. Set aside.
• Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside.
• In a large bowl combine 4 ounces of the remaining parmesan cheese, cheddar, fontina and gruyere cheeses. Toss to combine.
• Place one-third of the macaroni in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses. Top with another third of the macaroni and another third of the cheese mixture. Repeat with the remaining macaroni and cheese mixture. In a small bowl combine the bread crumbs, remaining 1/2 ounce of grated parmesan, and the Essence and toss to combine. Sprinkle this over the top of the macaroni and cheese.
• Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.

FOUR CHEESE MACARONI

Steps:

• Cook the pasta in boiling, salted water as per package directions; drain and return to the pot.
• Stir in milk, Jack Cheese, American cheese, mozzarella cheese, pepper and ground mustard.
• Cook over low heat, stirring constantly, until cheese melts, about 5 minutes.
• Serve in individual dishes topped with 1 tablespoon of freshly grated Parmesan-Reggiano per serving.