Uncle Bills Macaroni With 3 Cheese Recipes

UNCLE BILL'S MACARONI WITH 3 CHEESE

Steps:

• Cook elbow macaroni according to package instructions, al dente', about 15 minutes; drain well and set aside.
• Preheat oven to 350 degrees F.
• In a saucepan over medium heat, melt 4 tablespoons of butter.
• Stir in flour to form a paste; DO NOT LET IT BURN OR GO LUMPY.
• Slowly whisk in milk and bring to a simmer, stirring constantly until sauce begins to thicken.
• Add salt, pepper and Tabasco or Red Hot Sauce.
• Remove from heat and stir in 1 cup of grated sharp cheddar cheese, stirring until blended.
• Butter a 9" x 9" ovenproof casserole dish.
• In a bowl, mix together elbow macaroni, cheese sauce and half of the tomatoes with juice.
• Transfer macaroni to the prepared casserole dish.
• Sprinkle top with remaining 1 1/2 cups grated sharp cheddar cheese, Swiss cheese and Parmesan cheese.
• Add remaining 4 tablespoons of butter in dollops on top.
• Bake uncovered in preheated 350 F oven for 30 minutes or until bubbly and golden.
• Serve with the reamining crushed tomatoes and a sprinkle of chopped onions or chopped green onions.

BAKED THREE-CHEESE MACARONI

Steps:

• Preheat oven to 350°. Cook macaroni in a 6-qt. stockpot according to package directions for al dente. Drain; return to pot., In a large saucepan, melt 6 tablespoons butter over medium heat. Stir in flour until smooth; whisk in warmed milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened., Remove from heat; stir in Gruyere and cheddar cheeses, salt, pepper and nutmeg. Add to macaroni, tossing to coat., Transfer to a greased 13x9-in. baking dish. Toss bread crumbs with Parmesan cheese and melted butter; sprinkle over casserole. Bake, uncovered, 30-40 minutes or until bubbly and top is golden brown.

THREE-CHEESE MACARONI

Steps:

• Preheat oven to 375 degrees. Butter 10 mini (1 cup) pie plates or a 9-by-13-inch baking dish. Melt 2 tablespoons butter in a small saucepan over medium heat. Add breadcrumbs, and toast, stirring occasionally, until golden brown, about 5 minutes.
• Warm milk in a medium saucepan over medium heat. Meanwhile, melt remaining 6 tablespoons butter in a large high-sided skillet over medium heat. Cook until butter is bubbling. Add flour. Cook, stirring, for 1 minute.
• Gradually pour warm milk into butter mixture, whisking constantly. Cook, whisking constantly, until mixture bubbles and thickens, about 5 minutes. Remove from heat, and stir in 3 cups cheddar, 1 cup Gruyere, 1 cup fontina, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, paprika, and cayenne pepper.
• Bring a large pot of water to a boil. Cook pasta until al dente. Drain, and transfer pasta to cheese sauce. Stir to coat. Divide mixture among mini pie plates or transfer to baking dish. Scatter remaining cup cheddar, 1/2 cup Gruyere, and 1/2 cup fontina over top, and sprinkle with toasted breadcrumbs. Bake until cheese is melted and pasta is warmed through, about 15 minutes. Transfer to a wire rack, and let cool for 5 minutes before serving.

3-CHEESE MACARONI AND CHEESE

Steps:

• Preheat oven to 325 degrees F.
• In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside.
• In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.
• Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with breadcrumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown. Top with fresh parsley and serve.

BAKED MACARONI WITH THREE CHEESES

Steps:

• Heat the oven to broil.
• Use 1 T of butter to generously coat a 3-quart casserole dish.
• Bring 6 quarts of water to a boil in large stockpot.
• Add 2 T of salt, stir briefly, then add the pasta.
• Cook until tender and just past al dente, about 10-13 minutes, or slightly longer than package directions.
• Drain the pasta, then transfer it to a large bowl.
• Drizzle the olive oil over the pasta, then toss to coat; set aside.
• To make the sauce, in a small saucepan over low heat, bring the milk to a simmer.
• Remove the pan from the heat.
• In medium saucepan over medium heat, melt 1/2 cup of the remaining butter, using a whisk to swirl it to ensure the butter melts completely and does not turn brown.
• If the butter begins to brown, lower the heat.
• While whisking, sprinkle in the flour.
• Continue to whisk until the mixture just bubbles, about 2 minutes.
• Do not let the mixture brown.
• While whisking, slowly pour the milk in the saucepan.
• Continue whisking until there are no lumps.
• Bring the sauce to a boil, then reduce the heat to low and season with salt and pepper.
• Continue whisking until the sauce reaches the consistency of heavy cream and coats the back of a spoon, about 2 minutes.
• Remove the sauce from the heat.
• Whisk in 1 1/2 cups of the cheddar cheese, all of the Monterey Jack cheese and 1/2 cup of the Parmesan cheese.
• Whisk until the cheese is completely melted and the sauce is smooth.
• Pour the sauce over the pasta and gently toss to coat.
• Transfer the pasta and sauce, using a rubber spatula to scrape the bowl, to the prepared casserole dish.
• Set aside.
• In small microwave-safe bowl, melt the remaining 1 T of butter by microwaving on high for about 20 seconds.
• Add the breadcrumbs and remaining cheddar and parmesan cheeses; toss well.
• Spread the bread crumb mixture evenly over the pasta.
• Place the dish on the oven's middle rack and broil for 6-8 minutes, or until the edges are bubbly, and a crunchy crust forms on top.
• Cool briefly before serving.

THE BEST BAKED MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just slightly softened, about 6 minutes. Reserve 1 cup pasta cooking water, then drain the pasta and rinse under cold water.
• Meanwhile, remove the crusts from the bread and cut into 1-inch cubes. Pulse in the food processor until the bread breaks into bean-sized pieces.
• Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the breadcrumbs and cook, stirring, until toasted, 5 to 10 minutes. Remove from the heat and season with salt and pepper.
• Melt 4 tablespoons of the butter in a large saucepan over medium heat. Whisk in the flour, mustard powder and cayenne. Cook, whisking constantly, until smooth and slightly golden, about 2 minutes. Whisk in the milk and cook, whisking occasionally, until the sauce begins to boil and thicken, about 7 minutes, then remove from heat. Stir in the fontina, Gruyere and all but 1 1/2 cups of the Cheddar until fully melted. Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Season with salt and pepper.
• Melt the remaining 1 tablespoon butter in a small bowl in the microwave. Brush a 9-by-13-inch glass or ceramic baking dish with the melted butter. Spread the pasta mixture in the prepared dish. Sprinkle the remaining Cheddar evenly over the pasta, then scatter the toasted breadcrumbs on top. Bake until heated through and just bubbling, about 25 minutes. Let rest for 10 minutes before serving.