Fancy Mac And Cheese Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the diced onion in a large pot of lightly-salted water; bring to a boil. Cook the pasta until al dente, 8 to 10 minutes; drain. Transfer the onion and pasta to a casserole dish; season with salt, pepper, and garlic salt. Stir the butter and brown sugar into the pasta mixture until the butter melts. Add the Cheddar cheese soup, Havarti cheese, Parmesan cheese and 1/3 cup of Cheddar cheese; stir well. Sprinkle remaining Cheddar cheese over top of the dish.
• Bake in preheated oven about 45 minutes. Change oven setting to 'Broil' and cook until top is golden brown, about 4 minutes.

Steps:

• Preheat the oven to 425 degrees F.
• Drizzle the mushrooms with olive oil, and then sprinkle them with salt and pepper. Roast in the oven until deep golden brown, 20 to 25 minutes. Set aside. Try not to eat them before the macaroni's done. Turn down the heat to 350 degrees F.
• Next, fry the thick slices of bacon until chewy, but not yet crisp. Chop up the bacon into bite-size bits. Set aside. Try not to eat them before the macaroni's done.
• In a large skillet over medium-low heat, saute the onions in 1 tablespoon of the butter, stirring occasionally, until golden brown, about 15 minutes. Set aside. Try not to... oh, never mind.
• Cook the macaroni until just undercooked. Set aside.
• To make the sauce, melt the remaining 4 tablespoons butter in a large pot over medium heat. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Then pour in the milk, whisking constantly. Cook the white sauce until thick and bubbly, 3 to 5 minutes. Next, add the half-and-half, 1 teaspoon salt and 1/2 teaspoon pepper.
• Spoon some of the hot white sauce into the beaten eggs to temper them, stirring with a fork to incorporate the mixture without cooking the eggs. Pour the tempered eggs into the white sauce, stirring constantly as you add them. Add the fontina, gruyere, Parmesan and goat cheeses. Stir until the cheese all melts. Add the cooked macaroni and stir to coat. Splash in a little milk or hot water if needed for thinning.
• Butter a 9- by 13-inch baking pan. Lay on half the onions, half the macaroni, half the mushrooms, half the gorgonzola and half the bacon. Repeat the layers, ending with the bacon. Bake until bubbly and hot, 20 to 25 minutes.
• This is the stuff that dreams - and love handles - are made of.

Steps:

• Preheat Oven to 450°F.
• Butter 8x8 square baking dish (set aside).
• Cook noodles in large pot of boiling salted water until tender but still firm to bite, approximately 5 minutes.
• Drain well but DO NOT Rinse.
• Whisk the cream, milk, flour, salt, and pepper in a medium sized bowl to blend.
• Stir in 1/2 cup Fontina, 1/4 cup each Parmesan and Mozzarella, ham, and parsley.
• Add the noodles and toss to coat.
• Transfer the noodle mixture to the prepared baking dish.
• Toss the remaining cheeses together to blend (that's 1/2 cup Fontina, 1/8 cup each Parmesan and Mozzarella).
• Sprinkle the cheese mix over the noodles.
• Bake until the sauce bubbles and the cheese melts and begins to brown on top, approximately 20 minutes.
• Let stand 10 minutes before serving.

Steps:

• Heat oven to 425 degrees F.
• Drizzle the mushrooms with the olive oil and then sprinkle them with salt and pepper. Roast in the oven until deep golden brown, 20 to 25 minutes. Set aside. Turn down the oven to 350 degrees.
• Fry the thick slices of bacon until chewy, but not yet crisp. Chop up the bacon into bite-size bits. Set aside.
• In a large skillet over medium-low heat, saute the onions in 1 tablespoons butter, stirring occasionally, until golden brown, about 15 minutes. Set aside.
• Cook the macaroni until just undercooked. Set aside.
• To make the sauce, melt the remaining 4 tablespoons butter in a large pot over medium heat. Sprinkle the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Then pout in the milk, whisking constantly. Cook the white sauce until thick and bubbly, 3-5 minutes. Next, add the half and half, 1 teaspoons salt and 1/2 teaspoons pepper. Spoon some of the hot white sauce into the beaten eggs to temper them, stirring with a fork to incorporate the mixture without cooking the eggs. Pour the tempered eggs into the white sauce, stirring constantly as you add them. Add the fontina, gruyere, parmesan, and goat cheese. Stir until the cheese melts. Add the cooked macaroni and stir to coat. Splash in a little milk or hot water if needed for thinning.
• Butter a 9 x 13 inch baking pan. Layer on half the onions, half the macaroni, half the musrooms, half the gorgonzola and half of the bacon. Repeat layers, ending with the bacon. Bake until bubbly and hot, 20 to 25 minutes.

Steps:

• PLEASE NOTE: This is a BAKED macaroni and cheese, therefore, it will NOT turn out with a lot of extra cheesy sauce asis absorbed into the pasta while baking. If you require an extra saucy mac & cheese, just reduce the amount of pasta you place into the dish or make more sauce so it is creamier. Thanks so much for making this dish; I hope you enjoy it! :).
• Heat oven to 350 degrees. Coat a 3 quart rectangular baking dish with non-stick spray. Bring a large pot of lightly salted water to boiling.
• Toss all the shredded cheeses together in a large bowl, set aside.
• Melt butter in a medium-sized saucepan over medium heat. Whisk in the flour until smooth and slightly bubbly.
• In a thin stream, whisk in the milk. Stir in the onion powder, salt, nutmeg, dried mustard and cayenne.
• Bring to a boil over medium high heat. Reduce heat and simmer 3 minutes. Remove from heat; whisk in 2 1/2 cups of the cheese mixture and stir until smooth. Cover to retain the heat.
• Once water boils, add pasta. Cook until your desired doneness, then drain. In the pasta container, stir together the cooked pasta and cheese sauce.
• Pour half of the mixture into the prepared dish. Sprinkle with a generous cup of the reserved cheese. Spoon remaining cheese-covered pasta into the dish and top with the remaining cheese.
• Add 1 cup of Japanese Panko Bread crumbs to the top of mixture.
• Bake at 350 degrees for 30 minutes or until the Panko crumbs are lightly browned and the cheese is bubbly. Cool slightly before serving.

Steps:

• Set cheese sauce packet from dinner mix aside. Bring water to a boil. Add macaroni; cook for 4 minutes. Add the broccoli, onion and garlic. Cook 3-6 minutes longer or until macaroni is tender; drain., In a large saucepan, melt 1/2 cup butter. Stir in cheese sauce mix and milk. Add the ham, mustard, salt and pepper. Stir in macaroni mixture. , Transfer to a greased broiler-proof 2-1/2-qt. baking dish. Melt remaining butter; toss with bread crumbs and cheese. Sprinkle over top. Broil 4-6 in. from the heat for 4-5 minutes or until top is golden brown.