Russian Macaroni And Cheese Recipe 45

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.)

BAKED MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
• In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
• Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
• Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
• Bake uncovered, for 30 to 40 minutes, or until the top is brown.

RUSSIAN MACARONI AND CHEESE RECIPE - (4/5)

Steps:

• Preheat oven to 350 and grease a 9x13 baking pan. Cook the pasta until tender and drain. Melt butter in a deep skillet (this is going to need to be deeper than you think it is. AT LEAST 2 or 3 inches deep), and saute onions for 5 minutes. Add garlic, mushrooms, cabbage, salt, and caraway seeds. Cover and cook 10 minutes, or until cabbage is tender. Stir in spinach, remove from heat, and add to pasta. Mix in cottage cheese, buttermilk, dill, black pepper and half the cheddar. Spread in prepared pan, sprinkle with remaining cheddar and sunflower seeds. Bake uncovered for 20-30 minutes.

MACARONI & CHEESE

Steps:

• Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain.
• In a small bowl, beat the egg.
• In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook the mixture for 5 minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook for 5 minutes until very thick. Reduce the heat to low.
• Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth.
• Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.

RUSSIAN STYLE MACARONI CASSEROLE

Steps:

• Heat oven to 350 degrees.
• Grease a 13x9-inch baking dish.
• Cook macaroni according to package directions until barely tender.
• Rinse under cold water; drain and transfer to large bowl.
• Mel butter in large skillet over medium-high heat.
• Add onions and cook stirring occasionally for 5 minutes.
• Stir in garlic, mushrooms, cabbage, salt and caraway seeds.
• Reduce heat to medium, cover and cook until cabbage is tender about 7-10 minutes.
• Combine vegetable mixture and spinach with cooked pasta in bowl.
• Stir in cottage cheese, dill, pepper and 1 cup Cheddar cheese.
• Spread evenly in prepared baking dish and sprinkle with remaining 1/3-cup Cheddar cheese.
• Bake 20-25 minutes, until heated through.

MACARONI WITH CHEESE - THE RUSSIAN WAY

Steps:

• Cook macaroni in lightly salted water until done, 7 to 9 minutes.
• Strain and combine with half of cheese. Serve sprinkled with the rest of cheese.

MACARONI CHEESE

Steps:

• Preheat the oven to 220°C/200°C Fan/gas mark 7/425°F. Cook the macaroni according to the packet instructions, drain and then put back into the hot pan. While the pasta is cooking, put the cheese, evaporated milk, eggs and nutmeg in a processor and blitz to mix. Or grate the cheese and mix everything by hand. Pour the cheese sauce over the macaroni, stir well, and season with salt and pepper to taste. Tip into a 25.5 cm/10 inch-diameter dish (wide and shallow is best) and bake in the very hot oven for about 10-15 minutes, or until it is bubbling and blistering on top.