Lip Smackin Macaroni And Cheese Recipes

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.

LIP-SMACKIN' MACARONI AND CHEESE

Steps:

• On a cutting board use a sharp knife to cut onion into small pieces (you should have 1/3 cup). Reserve until Step 3.
• Tear cheese slices into bite-size pieces. Save until Step 5.
• Cook macaroni in a saucepan following the package directions, except add onion to water along with the uncooked macaroni so they cook together.
• (To test macaroni for doneness, remove one piece with a wooden spoon, let it cool slightly, and bite into it. The center will be soft, not chewy.)
• When macaroni is cooked, turn off burner.
• Remove saucepan from burner.
• Place colander in sink.
• Carefully pour macaroni mixture into the colander to drain water.
• Return warm macaroni mixture to saucepan.
• Use wooden spoon to stir in American cheese, milk, and pepper.
• Put saucepan on a burner.
• Turn the burner to medium heat.
• Cook for 4 to 5 minutes or until cheese is melted, stirring all the time.
• Turn off burner.
• Remove saucepan from burner.
• If mixture is too thick, stir in 1 to 2 tablespoons additional milk.
• Sprinkle with Parmesan cheese, if you like.
• VEGETABLE STIR-INS: Add 1/2 cup frozen peas or frozen mixed vegetables or 1 cup frozen sliced carrots or frozen chopped broccoli to the saucepan along with the onion, macaroni, and water.
• MEAT STIR-INS: Add 1/2 cup chopped cooked ham, chopped sliced pepperoni, sliced hot dogs, or chopped cooked chicken along with the cheese and milk.
• Serve with tossed salad greens with your favorite salad dressing and milk.