Time 1h5m Yield 7 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Prepare the elbow macaroni according to package directions. Meanwhile, melt the butter in a small saucepan over medium high heat. Stir in the flour until a cream colored paste forms. Then pour in the milk and stir constantly until this comes to a hard boil, then stir for 1 more minute. Remove from heat and set aside. When the macaroni is cooked, spread 1/2 of it into the bottom of a lightly greased 9x13-inch baking dish. Then layer 1/2 of the grated onion, 1/2 of the salt and pepper and 1/2 of each of the cheeses. Repeat this one more time: macaroni, onion, salt and pepper and cheeses, and then pour the reserved white sauce over all. Top off with small pats of butter to taste. Cover and bake at 350 degrees F (175 degrees C) for 45 minutes.
Time 1h15m Yield 20 Number Of Ingredients 15 Steps:
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Melt butter in a large pot over medium-low heat. Slowly add flour to butter, whisking constantly; cook until brown and the mixture no longer smells of flour, about 5 minutes. Pour 1 cup milk into the flour mixture, whisking continually until fully incorporated, about 45 seconds; repeat twice. Add remaining 3 cups milk to the mixture, whisking to incorporate. Stir Worcestershire sauce, mustard powder, onion powder, and cayenne pepper into the mixture; season with salt and black pepper. Reduce heat to low. Cook sauce, whisking frequently, until it begins to thicken, about 10 minutes. Add about half the package of shredded Cheddar cheese; stir continually until the cheese melts completely. Repeat with remaining half package of Cheddar cheese and the American cheese, about 4 ounces at a time. Once cheese is entirely incorporated, remove sauce from heat. Stir drained macaroni into the cheese sauce to coat. Divide macaroni between two 9x13-inch baking dishes. Mix crushed potato chips, 1 cup shredded Cheddar cheese, and Parmesan cheese in a bowl. Top the macaroni with the potato chip mixture evenly. Spray the potato chip mixture with cooking spray. Bake in preheated oven until the crust is golden brown and the sauce is bubbling, 35 to 45 minutes.
Time 1h Yield 16 servings. Number Of Ingredients 9 Steps:
Cook macaroni in boiling water until almost tender; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt, mustard, pepper and pepper sauce until smooth. Cook for 1 minute or until bubbly. Stir in the macaroni, milk and 4 cups cheese. , Transfer to an ungreased 13x9-in. baking dish. Cover and bake at 350° for 45-50 minutes or until bubbly. Uncover; sprinkle with the remaining cheese. Let stand for 5 minutes before serving.
Time 50m Yield 6 servings Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F. Generously grease a 2-quart casserole; set aside. Heat the oil in a large nonstick saucepan over medium heat. Add the shallots and celery and saute for 5 minutes, or until the vegetables are very soft. Lower the heat and stir in the flour until well incorporated. Whisk in the hot half-and-half and then the wine. Cook, stirring constantly, for about 4 minutes, or until the mixture has begun to thicken. Remove from the heat and beat in the cheeses, stirring until they have melted into the sauce. Stir in the macaroni and season, to taste, with hot sauce and salt. Pour the mixture into the prepared casserole. If using the Parmesan, combine it with the bread crumbs in a small bowl. Sprinkle the bread crumbs over the macaroni. Bake for 15 minutes, or until the edges are bubbling and the top is golden. Serve hot.
Time 50m Yield 8 serving(s) Number Of Ingredients 9 Steps:
In a large bowl, combine the cottage cheese, sour cream, egg, salt, garlic salt and pepper. Add cheddar cheese; mix well. Add macaroni and stir until coated. Transfer to a greased 2 1/2 quart baking dish. Top with bread crumbs. Bake, uncovered, at 350 for 25-30 minutes or until heated through. Sprinkle with paprika if desired.
Time 1h5m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Preheat the oven to 350°F. Bring a large pot of salted water to a boil for the pasta. While the water is heating, grate the cheese with a rotary grater and set it aside. Add the pasta to the boiling water and cook until it is barely tender, about 7 minutes. Drain, rinse under cold water, and drain again. Melt 4 Tablespoons of the butter in a non-reactive medium size saucepan over medium heat. When it is bubbly, whisk in the flour and cook for a few seconds, just until it is combined. Whisk thoroughly so you gather all the flour into the butter. Slowly add the milk, whisking constantly so the flour paste absorbs the milk without creating lumps. When about half the milk has been added, you can add the rest at a faster rate, but continue to whisk constantly. Bring the mixture to a boil, whisking constantly but not frantically. When it reaches the boil, reduce the heat to low and simmer, still whisking occasionally, until the sauce is cooked through, 3 to 4 minutes. Remove the pan from the heat and add the grated cheese; whisk vigorously until the cheese has melted. Then whisk in the heavy cream, and season to taste with salt and cayenne. In a large mixing bowl, combine the sauce with the drained macaroni. Transfer the mixture to a 13x9 inch baking dish, spreading it out evenly. Sprinkle the bread crumbs on top, and dot with the remaining 4 Tablespoons butter. Bake until it is hot and bubbly, about 30 minutes. Let it stand for 5 minutes before serving. VARIATIONS: Ham, Macaroni, and Cheese: Fold in 1/4 pound diced smoked ham, or 2 ounces finely chopped prosciutto, when you combine the macaroni with the cheese sauce in step 5. Sun-Dried Tomato Macaroni and Cheese: Fold in 1/4 cup finely chopped sun dried tomatoes when you combine the macaroni with the cheese sauce in step 5. Vegetable Macaroni and Cheese: Fold in 1 cup diced cooked vegetables, such as carrots, when you combine the macaroni with the cheese sauce in step 5. Macaroni and Multi-cheeses: Instead of the plain Cheddar, use a combination of cheeses; Cheddar and Parmesan; Asiago, Cheddar, and smoked mozzarella; Cheddar, Fontina, chevre, and Parmesan; or another outrageously rich mixture. Note: This tends to dry out when reheated the following day, so it is best to reheat it, covered, in a microwave. Makes 6 to 8 servings. Monday to Friday Pasta.
