Billionaires Macaroni And Cheese Recipes

Steps:

• Cook pasta in a large pot of salted boiling water until it's barely al dente. (It should be more al dente than your average pasta: It's going to continue to cook in the oven.) Drain and set aside.
• Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
• Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
• Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
• Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
• Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.

Steps:

• 1. Cook macaroni in large pot of boiling water for 5 to 7 minutes, or til slightly firm. Drain and rinse under cold water. Transfer to large bowl.
• 2. Melt butter in heavy pan over low heat. Remove pan from heat, add flour, and stir with wooden spoon til completely mixed to make a roux. Set pan over medium heat and cook roux til little bubbles form around edges, 1 to 2 minutes. Remove pan from heat and add milk, stirring to blend. Return pan to heat and cook, stirring constantly, til thickened. Off the heat, add cheddar cheese, salt, pepper, paprika, and onion. Stir til cheese melts and sauce is smooth. If cheese doesn't melt completely, stir gently over low heat til melted.
• 3. Fold cheese sauce into cooled macaroni with spatula. Whisk yeggs with ricotta and add to bowl with macaroni. Add half and half and stir til mixed
• 4. Set oven rack in middle position. Preheat oven to 350. Coat a 9 x 13 inch ovenproof glass baking dish with vegetable spray. Put half the macaroni mixture in prepared baking dish and smooth the top. Cover with strips of provolone. Top with remaining macaroni and smooth.
• 5. To make topping, mix melted butter, bread crumbs and Parmesan cheese. Sprinkle topping evenly over macaroni. Cover dish with foil and bake 30 minutes. Remove foil and continue baking another 10 to 15 minutes or til macaroni is bubbling and top is nicely browned. Serve at once. Store leftovers in covered container in refrigerator. Note: The dish can be made one day ahead and kept refrigerated before baking. It's a perfect buffet dish.

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.