Time 35m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Coat 2 quart casserole with nonstick spray. Preheat the oven to 350°F. Melt butter in medium saucepan. stir in flour, mustard, paprika, and salt. slowly pour in milk, whisking continuously until there are no lumps in the flour. continue to stir with whisk, raise the heat, and cook until milk bubbles and thickens. Remove from stovetop and stir in sour cream, egg, and cheese. Toss macaroni and the cheese mixture together in a bowl and then pour it into the casserole. Top with the cornflake crumbs. Set in the oven and bake for 20 min, or until bubbling around edges.
Time 1h15m Yield 4 servings. Number Of Ingredients 8 Steps:
In a blender or food processor, combine the milk, cheeses, flour and pepper. Cover and process until creamy. Pour into a bowl; stir in macaroni and onion. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 1 hour or until heated through.
Time 1h20m Yield 8 servings Number Of Ingredients 13 Steps:
Cook macaroni according to package directions; drain well. Preheat oven to 350 degrees F. Spray a 2 1/2-quart baking dish with cooking spray and set aside. Place flour in a large saucepan over medium heat, gradually whisking in milk. Add mustard, garlic powder, salt, black pepper, red pepper and Worcestershire. Continue cooking until sauce thickens, stirring constantly. Reduce heat to low. Stir in cream cheese until well blended; add 2/3 of shredded cheese and stir until melted. Add macaroni, stirring until well coated. Pour into prepared baking dish. Toss remaining shredded cheese with breadcrumbs and sprinkle over top of macaroni; spray with cooking spray. Bake for 20 minutes, or until golden on top and bubbling throughout.
Time 50m Yield 4 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Melt 2 tablespoons butter in a saucepan over medium heat. Stir in flour to make a roux. Slowly add milk to roux, stirring constantly. Stir in Cheddar and Parmesan cheeses and cook over low heat until cheese is melted and sauce is thick, about 3 minutes. Place macaroni in large baking dish and pour sauce over macaroni. Stir well. Melt 2 tablespoons butter in a skillet over medium heat. Add breadcrumbs and stir until butter is absorbed, 2 to 3 minutes. Spread over macaroni to cover. Sprinkle with paprika. Bake in preheated oven until cheese sauce is hot and breadcrumbs are browned, about 30 minutes.
Time 45m Yield 6 Number Of Ingredients 8 Steps:
In 3-quart saucepan, cook and drain macaroni as directed on package. Return to saucepan; cover to keep warm. Meanwhile, heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with wire whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted. Add cheese sauce to cooked macaroni; mix well. Spoon into baking dish. Bake 20 to 25 minutes or until edges are bubbly.
Time 20m Yield 8 serving(s) Number Of Ingredients 4 Steps:
Boil water for the macaroni. Cook the noodles in the water until done, usually 7-9 minutes. While the noodles are cooking cube the cheese. When the noodles are done drain them and then return to the pan. Add the cubed cheese and taco seasoning. Stir well, until the cheese is melted. When melted, add the salsa and serve.
