Daddys Mac And Cheese Recipes

Steps:

• Preheat oven to 350 degrees.
• Make a little open topped pouch of aluminum foil and place the shallots and garlic in there with a pinch of salt and a bit of olive oil.
• Roast this for 30-45 min or until tender and just starting to brown.
• While that is roasting, place the Thyme in a 2 quart saucepan and pour the Heavy Cream on top of it. Place over Medium heat. **Make sure this does not boil, we only want to get it nice and hot.
• Once the garlic and shallots are done, chop them up and set aside.
• Reheat the bacon fat in a large saute pan and add the garlic and shallots.
• Saute for 1 Minute.
• Add Flour and stir for 1 minute.
• Grab the Thyme with a pair of tongs and throw it away. Then, pour the hot cream into your large saute pan.
• Reduce this mixture by about 1/3.
• Now, stir in your cheeses until the sauce is thick and creamy.
• Season to taste with Salt and Pepper.
• Remove from heat and stir in the Pasta.
• Pour the mixture into a 9x13 baking dish and sprinkle the Bacon, Parsley and Panko over the top.
• Drizzle the remaining olive oil over the top of everything and bake uncovered until lightly browned and bubbly (about 20-25 min).

Steps:

• Start large pot of salted water on stove to boil.
• Heat 4 cups of milk in microwave for 3-4 minutes just to warm.
• In large dutch oven heat butter to melt and whisk in flour over medium-high heat. Whisk until mixture starts to brown and smell nutty. Whisk in milk and continue to whisk until mixture thickens and is smooth. Add salt.
• Boil pasta until almost done according to package instructions.
• While pasta is boiling stir in cheeses starting with the feta and finshing with the jack. Add in small amounts and continue stirring. The feta may not completely incorporate.
• Add the cooked pasta to the sauce and stir to incorporate. If too thick or if going to serve much later add some of the reserved pasta water.

Steps:

• Cook pasta as per package directions.
• Combine butter and flour in a medium saucepan and melt on low to medium heat.
• Add half of the milk and cheese to saucepan and stir until melted.
• Add the rest of the milk and cheese to saucepan and stir until melted.
• Place pasta in baking dish and pour cheese sauce over pasta and then stir.
• Salt and pepper to taste and top with bread crumbs if desired.
• Bake uncovered for 30 mins at 350.

Steps:

• Preheat oven to 350°F.
• Cook macaroni according to package directions, drain, and place in a very large mixing bowl.
• Tear or shred basil leaves and add to pasta.
• Cut the onion into quarters or small chunks, and add to blender with the milk.
• Puree until the onion is blended into the milk. (You should have between 4 and 5 cups of liquid.).
• Melt the butter with the flour in a large skillet or saucepan, and cook, stirring constantly until light brown.
• Add the onion and milk mixture a little at a time, whisking well between additions.
• Add cream cheese and shredded cheddar, a little at a time, allowing each addition to melt before adding more cheese. (You should have a very thick cheese sauce.)
• Add mustard and salt and white pepper to taste.
• Pour cheese sauce over pasta, mix well, and divide into baking dishes. (I find this will do two 8x8, or three 8" rounds.)
• Top with shredded cheddar and breadcrumbs. (If you're freezing some for later, just cover it in foil and freeze.)
• Bake for 20 to 25 minutes, or until pasta is set, and cheese is melted.
• This recipe can be baked from frozen at the same temperature, for 30 minutes with foil, and 15 uncovered.