Notsonaughtymacaronicheese Recipes

SOUTHERN BAKED MACARONI AND CHEESE

Steps:

• Preparation
• Bringing water to boil, Add a pinch of salt and olive oil.
• Boil macaroni until Al Dente, (follow instructional guide on back of box for boiling instructions).
• Strain macaroni, Rinse with cold water to stop cooking process.
• Set macaroni inside.
• In a deepen skillet add butter and flour making a roux. Stirring continuously incorporate both ingredients really well, assuring to eliminate any lumps.
• Adding half-and-half continue stirring, add cheeses one at a time and stir until everything is incorporated and cheeses are melted.
• QUICK METHOD (FOLLOW THIS METHOD FOR BEST RESULTS)
• Add melted cheese sauce directly to macaroni and combine. Stirring until cheese and macaroni becomes incorporated. Add cheesy mac to pan in two batches and top each layer with shredded cheese.
• Place in oven to bake for about 25 to 30 minutes at 350°F, Or until cheese melts. (For Smaller Serving Size Less Baking Time Is Required, Bake Until Cheese Melts)
• Remove from oven. And allow too cool for about five minutes before serving.
• Enjoy!!!

NONNA'S SWEET PASTA SAUCE FOR TWO

Steps:

• Heat olive oil in a small pot over medium heat. Add onion and garlic; cook and stir until onion is soft, about 5 minutes. Stir in water, tomato paste, sugar, bacon, salt, basil, and red pepper flakes. Simmer until flavors combine, about 30 minutes.

BAKED GNOCCHI MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2- to 2-quart casserole dish.
• Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in flour until incorporated and foamy, 1 to 2 minutes. Add milk, cream, salt, and pepper; stir constantly until thickened and gently bubbling, 5 to 10 minutes. Stir in 1/2 cup of Cheddar cheese and mozzarella.
• Drop gnocchi into the prepared casserole dish and cover with cheese mixture. Mix together bread crumbs and 1 tablespoon melted butter in a small bowl; sprinkle over the casserole. Top with remaining Cheddar and Parmesan cheese.
• Bake in the preheated oven until the top is browned and cheese is bubbling, about 20 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-SO-NAUGHTY MACARONI & CHEESE

Steps:

• Boil the macaroni according to package directions until al dente.
• In a large bowl, combine everything except the shredded cheese.
• Microwave for 2-3 minutes, checking periodically, until the butter is melted.
• Stir until smooth.
• Drain the macaroni and add to the cheese sauce. Stir to combine.
• In a lightly oiled 9x13 pan, layer 1/2 of the macaroni mixture. Top with half of the shredded cheese.
• Repeat with the other half of the noodles, finishing with shredded cheese on top.
• Bake uncovered for 25-30 minutes, or until bubbly and browned to your liking.
• NOTE: I have experimented with different combinations of cheese. Cheddar is a great standby, but try adding a little pepper jack to the mix, or even a little bit of bleu for some bite.