Time 1h10m Yield Serves 10 Number Of Ingredients 14 Steps:
Preheat oven to 350°F. Bring 3 quarts water to a boil over high in a large stock-pot. Stir in pasta and 1 tablespoon of the salt, and return to a boil. Cook, stirring occasionally, until pasta is tender but still firm, about 6 minutes. Reserve and set aside 2 cups cooking water, and then drain the pasta. Return pasta to pot, and remove from heat. Cover to keep warm. Generously butter a 13- x 9-inch baking dish, and set aside. Toss together breadcrumbs; Parmesan cheese; and half of the cooked, crumbled bacon in a bowl, and set aside. Stir together flour, pepper, mustard, and remaining 1 1/2 teaspoons salt in a small bowl. Heat milk and buttermilk in a medium saucepan over medium, undisturbed, until barely steaming but not boiling, 4 to 5 minutes. Set aside. Melt butter in a large heavy saucepan over medium-high. Add flour mixture. Cook, whisking often, until mixture is smooth and thick and has a delicate golden color and toasted aroma, about 2 minutes. Slowly whisk in warm milk mixture. Bring to a boil over high. Cook, stirring often, until thickened to the texture of cream, about 3 minutes. Stir shredded Cheddar and Monterey Jack cheeses into milk mixture, and remove from heat. Stir in beaten eggs until mixture forms a smooth sauce. Uncover cooked pasta, and stir. (If pasta sticks together, stir in reserved warm cooking water, and drain again.) Stir cheese mixture and remaining bacon into drained pasta in stockpot. Transfer pasta mixture to prepared baking dish, and sprinkle evenly with breadcrumb mixture. Bake in preheated oven until firm, puffed up, and lightly browned, 35 to 40 minutes. Serve hot or warm.
Time 1h Yield 8-10 serving(s) Number Of Ingredients 9 Steps:
Cook macaroni according to box directions and set aside. In a medium saucepan melt butter over low heat. Add flour and stir constantly until smooth. Turn heat to medium and add milk stirring constantly until thick. (About 10 minutes). Add hot sauce. Stir until mixed in evenly. Add pasta, bacon and cheese. Mix until cheese melts, bacon is mixed in, and pasta is evenly coated. Pour macaroni and cheese into a 9x13 baking dish and top according to taste. Bake in preheated oven at 350 degrees for about 25-30 minutes. (If using parmesan cheese and breadcrumbs take it out when the top looks lightly browned. If using cheddar cheese topping take out when top becomes darkened, but not burnt.).
Time 50m Yield 6 Number Of Ingredients 11 Steps:
Heat oven to 350 F (180 C/Gas 4). Bake the macaroni and cheese casserole for 25 to 30 minutes, until lightly browned and bubbly.
Time 45m Yield 6 to 8 servings Number Of Ingredients 13 Steps:
Drizzle a bit of olive oil in a large saucepan. Add the bacon and set the pan over medium heat; cook, stirring occasionally, until brown and crisp, 8 to 10 minutes. Remove from the pan and drain on paper towels. Do not discard the bacon fat: Reserve that deliciousness! Add the butter and onion to the pan with the bacon fat; season with salt and cook until the onion is soft and aromatic, 4 to 6 minutes. Add the flour and cook, stirring frequently, until the mixture looks like wet sand, about 3 minutes. Slowly whisk in the milk, mustard and a few shakes of Tabasco. Season with salt and bring to a boil, then reduce the heat to low. Simmer until the mixture is slightly thicker than heavy cream, 6 to 8 more minutes. Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook 1 minute less than the instructions on the package suggest. Taste it: It should be toothsome, with just a little nugget of hard pasta still in the center-this is al dente. Drain the pasta. Add the Cheddar, fontina and Parmesan to the milk mixture and whisk to combine. Taste and adjust the seasoning, if needed, adding a little more milk if the mixture seems too thick. Stir in the cooked bacon and pasta. The mixture should be very creamy and flavorful. Serve immediately. (If making ahead, transfer to a baking dish or ramekins, then reheat in a 375 degree oven.)
Time 40m Yield 6 Number Of Ingredients 6 Steps:
Heat oven to 350 degrees F. Cook macaroni as directed on package. Meanwhile, melt butter in large saucepan on low heat. Stir in flour; cook 2 min. or until bubbly. Gradually stir in milk; cook on medium heat until mixture comes to boil, stirring constantly. Simmer on low heat 3 to 5 min. or until thickened. Add 1 1/2 cups cheese; cook and stir 5 min. or until melted. Drain macaroni. Add to sauce with bacon; mix lightly. Spoon into 1 1/2 quart casserole; top with remaining cheese. Bake 20 min. or until heated through.
Time 1h15m Yield 16 servings (3/4 cup each). Number Of Ingredients 14 Steps:
Cook macaroni according to package directions., Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Saute jalapeno in reserved drippings. Add milk and cheeses to pan; cook and stir until blended. Stir in the onion powder, chili powder, salt, pepper and pepper sauce. , Drain macaroni; add to pan with the onions and cooked bacon. Mix well. , Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through.
Time 40m Number Of Ingredients 11 Steps:
Cook bacon until crisp. Remove from skillet and crumble (discard bacon fat). Heat broiler. In a large straight-sided, oven-safe skillet, melt butter. Remove 1 tablespoon butter and combine with breadcrumbs and Parmesan. Whisk in flour and cook, stirring, 1 minute. Very gradually whisk in milk and bring to a simmer. Add macaroni and cook, stirring constantly and scraping bottom of pan, until tender, about 6 minutes. Remove from heat, stir in remaining cheese and the bacon and mustard, and season with salt and pepper. Top with breadcrumb mixture and broil until golden brown, 1 to 2 minutes.
Time 1h20m Yield 8 Number Of Ingredients 22 Steps:
Bring a large pot of lightly salted water to a boil, add macaroni and cook for 8 minutes (noodles will still be slightly hard). Drain noodles and transfer to a large bowl with 1/4 cup of butter and toss to coat. Whisk together the sour cream, egg, and cream cheese; add to the pasta and mix well. Stir in 3 cups of grated Asiago and 3 cups of grated Cheddar cheese, reserving the remaining 2 cups of cheese for the topping. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and chop into small pieces. Preheat an oven to 400 degrees F (200 degrees C). Stir 2 tablespoons butter, the onion, and garlic into the bacon drippings in the pan and cook and stir for 2 minutes. Reduce the heat to medium-low, and add the brown sugar. Cook, stirring occasionally, for 10 to 15 minutes until the onions are very soft and golden brown. Mix the cooked bacon, parsley, and panko breadcrumbs into the onions, transfer mixture to a small bowl and set aside. Return the skillet to the heat and melt remaining 2 tablespoons butter over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the milk into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is smooth and thickened. Stir in the ground mustard, paprika, salt, pepper, and hot sauce. Remove sauce from heat and let cool for five minutes. Pour the sauce over the macaroni mixture, stirring well. Transfer to a greased 9x13 inch pan and sprinkle with the remaining 2 cups of Cheddar cheese. Top cheese with the onion breadcrumb mixture. Bake in preheated oven until bubbling, hot and golden brown on top, about 30 minutes.
Time 25m Yield 8 servings. Number Of Ingredients 9 Steps:
In a large skillet, cook bacon; drain. Reserve 1 tablespoon drippings in skillet. Add the tomato sauce, tomato paste, 2 tablespoons parsley, sugar, garlic powder and pepper to drippings; cover and simmer for 8-10 minutes. Stir in macaroni; heat through, stirring occasionally. Combine cheese and remaining parsley; sprinkle over casserole. , Microwave Directions: In a 2-qt. microwave-safe baking dish, heat bacon on high for 2-1/2 minutes; discard fat. Microwave on high 2-3 minutes more or until bacon is crisp. Reserve 1 tablespoon drippings; stir in the tomato sauce, tomato paste, 2 tablespoons parsley, sugar, garlic powder and pepper. , Cover and cook on high for 2-3 minutes, stirring occasionally. Stir in macaroni; cover and cook on high for 1-2 minutes or until heated through. Combine cheese and remaining parsley; sprinkle over casserole.
Time 1h5m Yield 8 serving(s) Number Of Ingredients 13 Steps:
Heat oven to 350 degrees F. Generously butter a 1/12 quart baking dish. Add 1/4 cup of the bread crumbs; shake to coat dish evenly. Heat large pot of salted water to a boil. Cook pasta until al dente, about 7 minutes. Drain. Place in large bowl. Melt butter in large saucepan. Whisk inflour; cook, stirring, 2 minutes. Add nutmeg; cook 1 minute. Whisk in milk all at once. Heat to boil; simmer, stirring, 5 minutes. Season with salt and pepper. Remove from heat; stir in cheeses until melted. Add sauce to pasta, mix well. Spoon 1/2 mixture into prepared baking dish. Add tomatoes and bacon in an even layer. Top with remaining macaroni mixture. Combine 1/2 cup of the remaining bread crumbs with olive oil in small bowl. Sprinkle over macaroni. Bake until golden and bubbly, about 45 minutes.
