Mac & Cheese

Lately is seems that every where I look there is a recipe for Mac & Cheese. Not that I’m complaining - as that was one of the very first things I remember learning to cook in Home Ec. class (I still have the original recipe, which I’ve included below) and it is one of my favorite things to eat. Below are a few of the ones I have tried and like.

Macaroni & Cheese AuGratin

(My first Mac and Cheese Recipe)

2 qts. water
2 t. salt
1 8-oz. package macaroni - (1 c.)
3 c. white sauce - (thin)
1/4 lb. American Cheese - (1 c. grated)
pinch dry mustard
2 T. butter
1/2 c. bread crumbs
Bring the water to boil with salt.
Brown bread crumbs in oven. Dot with 1 T. butter
Grate cheese
Butter casserole dish
Arrange in alternate layers, macaroni, sauce and grated cheese. Top it with bread crumbs.
Bake 15 min. in a 400 degree oven.

Best Mac & Cheese. Ever!

http://www.kayotic.nl/blog

1 pound macaroni grande (or a pasta of choice)
1 bulb roasted garlic
1/2 c. flour
1/2 t. mustard powder
1/2 t. black pepper
1/4 t. freshly grated nutmeg
1 to 1 1/2 t. salt
6 oz grated Gruyère
8 oz grated Cheddar
1/2 c. minced shallot
3 + 2/3 c. of milk
6 T. butter
Topping:
1 cup panko
5 oz smoked bacon
1 c. freshly grated Parmesan
2 t. dried parsley
2 T. melted butter
Use a fork to mash the garlic into a smooth paste. Mince as much shallots until you end up with 1/2 a cup. Cook the bacon and drain it on a paper towel.
Reserve 1 T. bacon fat.
Grate the parmesan and mix with the panko and dried parsley and crumble the bacon in there. Grate the Cheddar and Gruyère. Cook the macaroni in a big pot of salted water according to the instructions on the package.
Sauté the shallots in the bacon fat for a minute or 2. Melt 6 T. butter in there as well and stir in the mustard powder and flour. Cook over low to medium heat for 2 minutes (stir now and then) to neutralise the rawness of the flour.
Pour in splashes of milk and whisk until you have a lump-free sauce. Season the sauce with salt, pepper, and nutmeg. Stir in the roasted garlic paste.
Turn off the heat and melt the cheese into the sauce.
Drain your paste well, and mix it with the cheese sauce. Transfer the pasta to a 9 x 13” baking dish. Sprinkle the bacon and Parmesan topping all over the pasta, drizzle 2 T. melted butter all over and cover it tightly with aluminium foil.
Place the baking dish into a preheated oven and bake it for 15 minutes at 400 F° F. Remove the aluminium foil, put it back into the oven and bake it uncovered until the sauce is all bubbly hot and the topping is golden brown and crunchy. For me that was another 15 minutes.

Macaroni and Cheese

(thepioneerwoman.com)
4 c. Dried Macaroni
1 whole Egg Beaten
1/4 c. Butter
1/4 c. All-purpose Flour
2-½ c. Whole Milk
2 t. (heaping) Dry Mustard - More If Desired
1 lb. Cheese - Grated
1/2 t. Salt - More To Taste
1/2 t. Seasoned Salt - More To Taste
1/2 t. Ground Black Pepper
Optional Spices:
Cayenne Pepper
Paprika
Thyme
Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

Skillet Mac & Cheese Recipe

(Taste of Home)

2 cups uncooked elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups half-and-half cream
3/4 pound process cheese - (Velveeta), cubed
Cook macaroni according to the package directions. Meanwhile, in a large nonstick skillet, melt butter over medium heat.
Stir in flour until smooth. Gradually add cream; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted.
Drain macaroni; add to cheese mixture. Cook and stir for 3-4 minutes or until heated through. Yield: 4 servings.

Ranch Mac & Cheese Recipe

1 package (16 ounces) elbow macaroni
1 cup 2% milk
1/4 cup butter - cubed
1 envelope ranch salad dressing mix
1 teaspoon garlic salt
1 teaspoon garlic pepper blend
1 teaspoon lemon-pepper seasoning
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded Colby cheese
1 cup (8 ounces) sour cream
1/2 cup crushed saltines
1/3 cup grated Parmesan cheese
Cook macaroni according to package directions. Meanwhile, in a Dutch oven, combine the milk, butter, dressing mix and seasonings; heat through. Stir in Monterey Jack and Colby cheeses until melted. Stir in sour cream.
Drain macaroni; stir into cheese sauce with the saltines. Sprinkle with Parmesan cheese. Yield: 8 servings. Print this post