Jennifers Macaroni And Cheese Recipes

JENNIFER'S MACARONI AND CHEESE

Steps:

• Cook macaroni according to package directions until al dente and drain.
• Put macaroni into a buttered lasagna pan. A typical 9 x 13 pan is too small for this recipe.
• Mix the milks, eggs and dry seasonings together in a large bowl.
• Add the sharp cheddar, Monterey Jack and Velveeta cheese and butter to the milk mix.
• Pour over the noodles and mix well.
• Top with the mild cheddar.
• Bake at 350 degrees for 45 minutes to 1 hour or until bubbly and slightly browning at the edges of the pan.

CREAMY MACARONI AND CHEESE

Steps:

• Cook pasta with enough water to cover and 1 tablespoon salt, until just tender, about 8 to 10 minutes. Drain pasta and return to pot.
• While pasta is still hot, add butter and cream cheese, and stir until butter and cream cheese are melted.
• Add half-and-half to the pot and stir until warmed.
• Stir in the Velveeta cubes and stir until mostly melted.
• Stir in the cheddar cheese by small handfuls and stir until blended in. Continue adding the cheese in small amounts until all is incorporated.
• Season with salt and pepper to taste. Stir to mix well.
• * Many times I serve this dish without baking because it's ready right out of the pot! If you prefer baked macaroni and cheese, spray a 9x13-inch baking dish with cooking spray and bake in a preheated 350-degree oven for about 30 minutes or until hot and bubbly.

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.