Yield 3 Number Of Ingredients 6 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.
Time 1h Yield Makes 8 to 10 servings Number Of Ingredients 11 Steps:
For baked macaroni and cheese, heat the oven to 375 degrees Fahrenheit and butter a 3-quart casserole dish or spray with non-stick cooking spray. For stove-top mac and cheese, move on to the next step. Grate the cheeses and set aside. For baked mac and cheese, reserve 1/2 cup for topping the pasta before baking in the oven. Bring a large pot of salted water to the boil, add the pasta then follow package directions, but cook 2 minute less than the recommended cook time. Drain then rinse pasta with cold water and set aside. Add milk to a large microwave-safe measuring jug and microwave 1 to 3 minutes until warm. Alternatively, you can add milk to a large saucepan over medium heat then heat milk until warm. While the milk warms up, melt the butter in a large saucepan or Dutch oven over medium heat. When the butter begins to bubble, add the flour. Cook, constantly whisking until the butter smells fragrant and nutty - the color of the butter-flour mixture will be light brown; 2 to 3 minutes. While whisking, slowly pour the warm milk into butter and flour mixture. Continue to cook, constantly whisking until the sauce bubbles and thickens. Remove the pan from the heat. and then stir in mustard, black pepper, cayenne, nutmeg, 4 cups of cheddar and all of the Romano cheese. Stir until the heat from the sauce melts the cheese. Taste the sauce for seasoning, and then adjust with additional spices or salt (we usually start with 1/2 teaspoon of fine salt and go from there). If the drained and rinsed pasta will fit into the pan, add it to the cheese sauce. If the pasta will not fit, add both the pasta and sauce to a separate large bowl and stir well. For a stovetop mac and cheese, cover with a lid and set aside for 5 minutes. In this time the pasta will absorb some of the extra cheese sauce. Serve. For a baked mac and cheese, pour the pasta into the prepared baking dish. Top with the reserved 1/2 cup of cheddar cheese. Bake, uncovered, until bubbling, about 30 minutes. For browned cheese on top, turn the oven to broil, and then broil 3 to 5 minutes until the top has blistered and lightly browned. Let stand about 10 minutes before serving.
Number Of Ingredients 25 Steps:
Preheat the oven to 400 degrees F. Butter a shallow 2-quart baking dish; set aside. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain. Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, until smooth and lightly browned, about 2 minutes. Gradually whisk in the milk until smooth. Add the bay leaf, cayenne and 1 teaspoon salt. Cook, whisking occasionally, until the sauce comes to a simmer and thickens slightly, 7 to 8 minutes. Remove the bay leaf from the sauce and whisk in the monterey jack, gruyere and cheddar one cheese at a time, allowing each cheese to melt before adding more. Add the pasta and stir until coated, adding the reserved cooking water as needed to loosen (the sauce will thicken as it bakes). Transfer the pasta mixture to the prepared baking dish. Melt the remaining 2 tablespoons butter in the microwave. Add the panko, parmesan and a pinch of salt; stir to combine. Scatter over the pasta and bake until the crumbs are browned and crisp, 15 to 20 minutes. Variation: Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter (alternately, melt butter in the microwave). Pour butter into bowl with bread, and toss. Set breadcrumbs aside. Pull out 1 1/2 cups of grated cheddar, and 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and reserve. Fill a large pot with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer’s directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Set aside. In a medium saucepan set over medium heat, heat milk. In the same pot you used for boiling the pasta, melt remaining 6 tablespoons butter over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano. Stir reserved macaroni into the cheese sauce. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. If after 30 minutes, it’s not browned to your liking, broil the topping rather than leaving it in the oven, which may cause the pasta to overcook and sauce to dry out. Transfer dish to a wire rack to cool 5 minutes; serve hot.
Time 50m Yield 6 to 8 servings Number Of Ingredients 10 Steps:
For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish. Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well. For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly. For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened. Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.
Time 1h Yield 6 to 8 servings Number Of Ingredients 12 Steps:
Heat oven to 350 degrees. Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook according to package instructions, stirring occasionally with a wooden spoon, until just past al dente. Drain and set aside. Return the empty pot to the stove (no need to clean it) and set over medium heat. Melt the butter and simmer, whisking occasionally, until the butter stops spurting and quiets down, 2 to 3 minutes. Add the flour and cook, whisking, until smooth like gravy, about 1 minute. Whisk in the milk. Raise the heat to high and bring to a simmer, whisking constantly, then immediately reduce the heat to low and continue simmering until the sauce lightly coats the back of a spoon, 2 to 5 minutes. At this stage, the sauce should be smooth but relatively loose. Take the pot off the heat. To the pot, add the Cheddar, Velveeta, Pecorino Romano, mustard powder, onion powder and cayenne, and season generously with salt and black pepper. Whisk until the cheese is melted and smooth like nacho cheese. Add the drained pasta, breaking up any clumps, and stir until evenly coated in the cheese sauce. Taste and adjust seasoning with salt and pepper. Transfer to a 9-by-13-inch baking pan or dish and bake until bubbling at the edges, 15 to 20 minutes. Serve immediately.
Time 1h15m Yield 6 Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the macaroni, and cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well. Melt 1/4 cup butter in a large saucepan over medium heat. Stir in flour and salt. Cook, stirring constantly, for 2 minutes. Whisk in milk and simmer, stirring frequently, until mixture thickens slightly, about 5 minutes. Turn off heat and stir in Cheddar cheese until the cheese is melted. Add the macaroni and stir to coat. Pour the mixture into a 9x13-inch baking dish. Mix the 1/4 remaining cup melted butter and crushed crackers together in a bowl; scatter the cracker mixture evenly over the macaroni mixture. Bake in preheated oven until golden brown on top, about 45 minutes.
Time 1h10m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees. Melt butter in microwave. Pour macaroni in 2-3 quart casserole dish. Pour butter over macaroni. Stir well to coat. Add salt and pepper. Stir well. Add cheese. Sometimes I may use a mixture of monterey, colby and cheddar, depending on what I have at the time. Mix well. Add milk. Do not stir. Bake uncovered in oven for 60 minutes. I do think this tastes best when it is still hot from the oven.
Time 1h15m Yield 8 to 12 servings Number Of Ingredients 7 Steps:
Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping. In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.
Time 1h10m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Mix soup, milk, mustard, pepper, pasta and 1-1/2 cups of the shredded cheddar cheese in a 1 1/2 quart casserole. Bake 350’ for 45 minutes or until hot. Stir, sprinkle with the french fried onions and remainder 1/2 cup cheese. Bake for 5 more minutes or until onions are golden brown.
Time 50m Yield 8 servings. Number Of Ingredients 10 Steps:
Preheat oven to 350°. Cook macaroni according to package directions for al dente; drain., In a Dutch oven, heat 1/3 cup butter over medium heat; saute onion until tender. Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened. Stir in cheese until melted. Stir in macaroni. Transfer to a greased 13x9-in. baking dish., In a microwave, melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, until heated through, 30-35 minutes.
