Extra Sharp Macaroni And Cheese Recipes

Steps:

• 1. Prepare macaroni according to package, cooking about 1 minute less than it calls for. Drain and place in a 13 x 9 baking dish which has been sprayed with non-stick cooking spray.
• 2. In a heavy, large sauce pan, melt butter over medium heat. Add the flour, salt and pepper (about a pinch each) and let it sit for about 90 seconds so the flour cooks. Stir with a whisk until the flour is smooth, about 1 minute. Add the milk, slowly at first, to incorporate, whisking quickly. Add the sour cream (it will look lumpy). Whisk frequently until it just about boils, being careful not to let it boil. Add the cheeses, starting with the cooper sharp, a few slices at a time and whisk until incorporated. Add 2 cups of grated cheddar and the tiniest pinch of fresh, grated nutmeg. Don't boil, just whisk until the cheeses are melted and the sauce becomes smooth.
• 3. Pour the sauce over the macaroni (I use all of it because we like it very creamy. If you like a custard-y consistency, leave a little sauce out). Stir the sauce until the macaroni is covered. Top with the remaining 2 cups of grated cheddar. Do not cover. Cook in a 350 degree preheated oven for 45 minutes until it's bubbling. ENJOY!

Steps:

• Pre-heat the oven to 400 degrees F.
• In a 2-quart square baking dish place 1/2 a cup of cooked macaroni in a single layer.
• Cover macaroni with cheese evenly.
• Layer another 1/2 a cup of of macaroni on top of the cheese.
• Cover macaroni with cheese evenly.
• Layer another 1/2 a cup of of macaroni on top of the cheese.
• Add the milk.
• Cover macaroni and milk with cheese evenly.
• Bake for 20 minutes.
• Set the oven to broil and and broil mac, milk and cheese 6"-8" away from broiler for 5-7 minutes or until cheese is browned.
• Warning: HOT, let cool for 5-10 minutes before serving.
• Enjoy!

Steps:

• In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot., Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes. Remove from heat; stir in cheeses until melted. Add to pasta; toss to coat.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Combine the evaporated milk, eggs, havarti, Colby jack, 1/2 teaspoon salt and the nutmeg in a large saucepan over medium heat. Cook, whisking constantly, until smooth and thickened, about 8 minutes. Remove from the heat.
• Add the pasta and sour cream to the sauce; toss to coat, then let sit 5 minutes so the sauce thickens slightly. Add the reserved cooking water to loosen, if desired.

Steps:

• Heat oven to 350°F. In Dutch oven or 3-quart saucepan, cook and drain macaroni as directed on package.
• In 9-inch square baking dish, mix cooked macaroni, beaten eggs and shredded cheese. Add milk, salt and pepper; mix well.
• Bake 45 minutes. Enjoy!

Steps:

• Cook macaroni, drain, and place in casserole dish.
• Cook butter, salt, pepper, and flour.
• Add milk and boil for 1 minute.
• Add cheese a few cubes at a time until it all blended.
• Pour over macaroni.
• Bake at 350 until a "crust" is formed, about 30-45 minutes.

Steps:

• Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
• In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
• Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
• Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
• Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.