Not Your Moms Mac And Cheese Recipes

MARK'S MOM'S MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees F.
• In a small saucepan over medium heat, melt butter and then stir in flour; cook for 1 minute or until lightly golden. Slowly add the milk to the flour mixture, stirring until thickened, and then stir in the 3 cheeses until fully melted. Season with salt and pepper, to taste. Add cooked macaroni and stir to coat evenly. Transfer to a shallow baking dish. Bake for about 45 minutes, until brown and crisp on top.
• Remove from oven and preheat the broiler. Sprinkle Parmesan and bread crumbs over top. Return to the oven and broil until cheese is bubbly.

MOM'S MACARONI AND CHEESE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni., Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through and topping is golden brown.

MY MOTHER'S MAC AND CHEESE

Steps:

• In a bowl, combine macaroni, tomatoes, onion salt, pepper and 1-1/2 cups cheddar cheese. Pour into a greased 2-qt. baking dish. Dot with butter. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese; bake 15 minutes longer.

NOT YO' MAMA'S MAC 'N' CHEESE

Steps:

• Preheat oven to 400°. Bake breadcrumbs in a single layer on a baking sheet 5 to 7 minutes or until golden, stirring once after 2 1/2 minutes.
• Cook prosciutto, in batches, in a lightly greased large skillet over medium heat 3 to 4 minutes on each side or until crisp. Drain on paper towels; crumble.
• Prepare pasta according to package directions.
• Meanwhile, melt butter in a Dutch oven over medium heat; add shallot, and sauté 3 minutes or until tender. Add wine, stirring to loosen particles from bottom of Dutch oven, and cook 1 minute.
• Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Gradually whisk in milk and next 4 ingredients; cook, whisking constantly, 12 to 14 minutes or until mixture thickens and begins to bubble. Remove and discard bay leaf.
• Place 4 cups (16 oz.) Cheddar cheese in a large heatproof bowl. Reserve remaining Cheddar cheese for another use. Add Gouda and Parmesan cheeses to bowl.
• Gradually pour white sauce over cheeses, whisking until cheeses are melted and sauce is smooth.
• Stir in pasta and prosciutto until blended. Pour into a lightly greased 13- x 9-inch baking dish; sprinkle with breadcrumbs.
• Bake at 400° for 15 minutes or until bubbly. Serve immediately.

NOT YOUR MAMA'S MAC-N-CHEESE

Steps:

• In a large pot bring water to boil and salt to boil. Add pasta and cook for half the time recommended on the box. Usually 5-6 minutes.
• Meanwhile, pour your milk into a large microwave safe bowl and heat until milk is hot, about 3-4 minutes.
• While the milk is heating, dump all of your cheese into a large bowl, removing one cup or so for the top, and add your cornstarch. Mix until all of the cheese is lightly coated in the starch. Add remaining ingredients and mix well.
• When milk is hot, start adding your cheese a handful at a time until each addition is melted. The milk will likely have to go back into the microwave to heat back up as the cheese will cool it down.
• When pasta is ready, drain and put into a 13x9 inch casserole dish sprayed with non stick spray. Pour sauce over the top and push around so that the sauce begins to move inside the pasta tubes.
• Sprinkle with remaining cheese and bake at 350 for about 30 minutes.

NOT YOUR MOM'S MAC AND CHEESE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the gemelli, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Add olive oil, and toss pasta until coated; set aside.
• Heat a large skillet over medium-high heat and stir in the ground beef. Season with salt and black pepper. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Set aside.
• Preheat an oven to 350 degrees F (175 degrees C).
• Heat 3 tablespoons butter and the flour in a large skillet over low heat. Cook and stir until the butter is melted and the flour is incorporated, then slowly whisk in the milk. Stir in the fontina cheese, sharp Cheddar cheese, white Cheddar cheese, and 1/4 cup Parmesan cheese; cook, whisking constantly, until cheese is melted and sauce is thickened, about 5 minutes. Season with paprika, nutmeg, garlic powder, cinnamon, and chili powder. Season to taste with salt and black pepper. Stir in the pasta and beef, and transfer mixture to a large baking dish.
• Combine 2 tablespoons butter, bread crumbs, and the remaining 2 tablespoons Parmesan cheese in a bowl. Sprinkle mixture over the pasta in the baking dish.
• Bake in the preheated oven until bubbly, about 12 minutes, then set the oven on broil. Broil until lightly browned, about 3 more minutes.

NOT YOUR MOM'S MAC AND CHEESE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the gemelli, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Add olive oil, and toss pasta until coated; set aside.
• Heat a large skillet over medium-high heat and stir in the ground beef. Season with salt and black pepper. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Set aside.
• Preheat an oven to 350 degrees F (175 degrees C).
• Heat 3 tablespoons butter and the flour in a large skillet over low heat. Cook and stir until the butter is melted and the flour is incorporated, then slowly whisk in the milk. Stir in the fontina cheese, sharp Cheddar cheese, white Cheddar cheese, and 1/4 cup Parmesan cheese; cook, whisking constantly, until cheese is melted and sauce is thickened, about 5 minutes. Season with paprika, nutmeg, garlic powder, cinnamon, and chili powder. Season to taste with salt and black pepper. Stir in the pasta and beef, and transfer mixture to a large baking dish.
• Combine 2 tablespoons butter, bread crumbs, and the remaining 2 tablespoons Parmesan cheese in a bowl. Sprinkle mixture over the pasta in the baking dish.
• Bake in the preheated oven until bubbly, about 12 minutes, then set the oven on broil. Broil until lightly browned, about 3 more minutes.