Crack N Cheese Recipes

Steps:

• 1. Preheat oven to 400*. In large saucepan, bring water to boil. Boil elbow's for 6 minutes; drain, set aside. Meanwhile, cook bacon until crisp (I use the oven method, 20 minutes). Drain and reserve 2 tbsp. fat. Chop bacon into bite size pieces. Pour reserved bacon drippings into saucepan and cook until onions are browned but still crunchy, they will soften while baking. Add garlic and cook 1 minute longer. Remove from heat and place onion mixture aside.
• 2. Cheese Sauce: In same large saucepan, melt the butter over low heat, whisk in flour and cook for 3 minutes. Slowly combine milk, whisking to keep sauce from getting lumps. Cook for 5 minutes or until sauce thickens. Stir in cream cheese and whisk thoroughly. Stir in shredded cheddar cheese and seasonings. Remove from heat.
• 3. Stir elbow's, onion mixture and bacon into cheese mixture. Pour mixture into a 13x9-inch baking dish. Sprinkle with shredded cheddar, paprika and bread crumbs. Bake in oven for 20 minutes or until cheese is browned. 10 points per serving

Steps:

• Preheat oven to 400°F. Melt 2 Tbsp. of the margarine in large saucepan on medium heat. Add flour; stir until well blended. Gradually add milk, stirring until well blended. Bring to boil; reduce heat to medium-low. Cook until thickened, stirring constantly. Remove from heat.
• Add cheese, macaroni and mustard; mix well. Pour into lightly greased 1-1/2-qt. baking dish; sprinkle with cracker crumbs. Melt remaining 2 Tbsp. margarine; drizzle over crumbs.
• Bake 30 to 40 min. until top is browned and mixture is heated through.

Steps:

• Preheat the oven to 350 degrees F and butter a shallow 1 1/2 quart baking dish.
• Cook the macaroni in boiling salted water until just tender.
• Drain it while you prepare the cream sauce.
• In a large saucepan, melt 4 tbs of butter, then whisk in the flour and add the milk.
• Stir the mixture until it thickens, then add the cheddar cheese and stir it in until it melts, Season with salt and pepper.
• Cut the Velveeta into 1/2 inch cubes and stir it into the white sauce, but do not allow it to melt completely.
• Place the drained macaroni in the prepared baking dish, pour the cheese sauce over it, and stir gently to mix.
• Sprinkle the crumbled crackers generously over the top and dot with the remaining butter.
• Bake in the preheated oven for 20 to 25 minutes, until browned and bubbly.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the macaroni, and cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well.
• Melt 1/4 cup butter in a large saucepan over medium heat. Stir in flour and salt. Cook, stirring constantly, for 2 minutes. Whisk in milk and simmer, stirring frequently, until mixture thickens slightly, about 5 minutes.
• Turn off heat and stir in Cheddar cheese until the cheese is melted. Add the macaroni and stir to coat. Pour the mixture into a 9x13-inch baking dish. Mix the 1/4 remaining cup melted butter and crushed crackers together in a bowl; scatter the cracker mixture evenly over the macaroni mixture.
• Bake in preheated oven until golden brown on top, about 45 minutes.

Steps:

• Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
• In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
• While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
• Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
• Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
• Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.