Macaroni Cheese To Die For Recipes

PATTI LABELLE'S MAC AND CHEESE

Steps:

• Preheat the oven to 350 degree F. Grease a 2 1/2 quart baking dish. Add the oil to a large pot of water. Bring to a boil over high heat. Add the macaroni and cook until al dente (7-8 minutes). Drain the pasta well and return to the pot. Add the melted butter and stir well. In a bowl, combine the Muenster, mild and sharp Cheddars, and the Monterey Jack cheeses. Stir the half and half into the macaroni. Reserve 1/2 cup of the shredded cheese mixture and set aside. Add the remaining shredded cheese to the macaroni. Stir well. Add the Velveeta, eggs, salt, and pepper. Mix well. Pour the macaroni mixture into the prepared baking dish. Sprinkle with the reserved 1/2 cup of shredded cheese and dot with the butter. Place the baking dish in the oven and bake at 350 degrees F for 35 minutes or until hot and bubbly.

MACARONI AND CHEESE

Steps:

• Preheat the oven to 350°F. Lightly butter a 9- by 13-inch baking dish.
• In a small saucepan over moderate heat, melt 3 tablespoons of the butter. Place the panko bread crumbs in a small bowl, drizzle with the melted butter, and toss to combine. Add a handful of the grated cheese to the bowl, toss to combine, and set aside.
• In a large pot of boiling salted water, cook the elbow macaroni until al dente. Drain the noodles, without rinsing, then return them to the pot they were cooked in.
• In a small saucepan over moderate heat, warm the milk just until it starts to steam and form tiny bubbles around its edges-be careful not to let the milk come to a boil. Remove from the heat.
• In a medium saucepan over moderate heat, melt the remaining 3 tablespoons of butter. Add the flour and use a flat-edged wooden spoon or heat-safe rubber spatula to stir the mixture together, scraping the bottom of the pan to prevent burning, just until it starts to turn a light brown color, about 3 minutes. Slowly add the warm milk and stir constantly until the sauce thickens, about 3 minutes. Remove from the heat and stir in the dry mustard, salt, and pepper. Add the remaining grated cheese and stir until it's completely melted. Adjust the seasoning to taste. Pour the cheese sauce over the cooked elbow macaroni and gently stir to coat the noodles in the sauce.
• Pour the macaroni and cheese into the prepared baking dish and top with the panko-cheese mixture. Bake until light golden brown and bubbling, about 30 minutes. Serve hot. DO AHEAD: Macaroni and cheese can be made ahead, put into the baking dish, cooled completely, and kept, covered in the refrigerator, for 2 days. Do not add the bread crumbs until ready to bake. (Chilled Macaroni and Cheese may take longer than 30 minutes to be fully cooked.)

STAR JONE'S FAMOUS TO DIE FOR MAC AND CHEESE

Steps:

• Directions:.
• Pre-heat oven to 350°.
• Pour milk and butter into a medium sauce pan and heat over a low flame. Slowly add each kind of cheese (except 1 oz of Sharp Cheddar and a ½ oz of Blue Cheese) and allow it to melt. Be sure to cook over a low flame and stir constantly to prevent clumping and sticking.
• While the cheese is melting, in a separate pot, cook the macaroni according to the directions (do not overcook) with a dash of salt and 1 tablespoon of olive oil.
• Drain macaroni and pour ½ into a large baking or casserole dish. Add salt and pepper to taste then slowly add half of the cheese/milk mixture and stir together thoroughly. Pour remaining macaroni and cheese/milk mixture into the a 2 quart baking dish and stir well.
• Sprinkle remaining Sharp Cheddar and Blue Cheese on top of the macaroni and place in the oven. Bake until a light golden brown (approximately 20 - 30 minutes). Let stand a half hour and serve.
• You have just died and gone to heaven!

"TO DIE FOR" BAKED MACARONI AND CHEESE

Steps:

• Start by cooking 1 pound of elbow macaroni until "el dente", drain & set aside.
• Cut the crust off of white bread (set crusts aside for later) and line a very large baking dish with them. (I ended up needing one large 9x13 pan and another 8x8 pan to fit it all).
• Melt 8 Tablespoons of butter in Microwave then brush all over the bread. (YES this is one entire cube of butter.).
• Take the crusts & spread on a cookie sheet & put into a 200 degree oven until nice & dry. I deviated from JoAnne's recipe here and sprinked the crusts with a bit of Garlic Powder.
• Put 5 1/2 cups of WHOLE milk into your pot and don't try to make it with skim milk. You just got done brushing all the bread with one cube of butter. Don't you think skim milk is pointless by now? (Also, make the pot a large one).
• On a lower heat setting warm the milk a bit then slowly add 1/2 cup flour as you whisk to prevent lumping (you can also use another thickening agent like corn starch etc).
• Add 1/4 tsp White Pepper (you can use regular black pepper if you don't have white), 1/4 tsp Cayanne Pepper & 1/4 tsp Nutmeg.
• To the milk, flour, spice mixture you add 4 1/2 cups of White Cheddar (I used Tilamook Vintage White). Now I didn't want to shred it all so here was my conversion -- 8 oz to a cup -- so basically I just cubed up an entire two pound block of it and put it into the pot. I could be totally off but it turned out great anyway.
• Add 1 cup Swiss & 1 Cup Romano.
• Keep stirring over low to medium heat until the cheese is melted & everything is mixed creamy together.
• When it's all mixed and creamy mix in your elbow macaroni.
• Pour the mixture into the white bread lined baking dish (or dishes).
• Crumble up your dried out bread crusts to make coarse bread crumbs.
• Sprinkle breadcrumbs over the macaroni mixture.
• Put pans into a 350 degree oven for 30 to 45 minutes until bubbly & browned on top.

MACARONI & CHEESE TO DIE FOR

Steps:

• Lightly butter a 9x11 inch oven proof baking dish at least 2" deep. Shred cheeses and set aside. Cook the macaroni in ample salted water until al dente. Drain and toss into a large mixing bowl, stirring in 1-tablespoon butter to prevent macaroni from sticking together. In a 3-quart saucepan melt the remaining butter, slowly whisking in flour until a smooth paste is formed. Cook over low heat, stirring constantly until golden but not brown - approximately 3 minutes. Remove from heat and gradually whisk in milk, being careful to whisk away lumps. Return to medium high heat and cook, stirring constantly until sauce thickens - about 5 minutes. Fold in the Peccorino, Tabasco, salt and pepper and pour over cooked macaroni. Set aside 1 cup of the cheddar cheese and stir in the remaining cheeses into the pasta and sauce. Pour into prepared pan and top with reserved cheddar cheese. Cover with foil and bake at 325 degrees for about 1 hour until bubbling. Remove foil and bake an additional 15 minutes until browned. Note: Mac & Cheese can be made in advance and refrigerated up to 24 hours. Allow to cool completely before covering and refrigerating. Allow an additional 20 minutes of baking time for the chilled dish.