Five Cheese Mac N Cheese For Grownups Recipes

Steps:

• Preheat the oven to 375 degrees F. Butter the bottom and sides of a deep 13-by-9-inch baking dish.
• Make the sauce. In a large bowl, mix the ingredients in order, combining completely between additions. Start by adding the flour, paprika, ground mustard, garlic, scallions, hot sauce, cream cheese, a pinch of salt and more grinds of black pepper than normal. Mix this until combined completely. In a liquid measure, mix the heavy cream and pasta water together and add slowly to the bowl while whisking. Add the Cheddar, Gouda, mozzarella and Pecorino Romano cheeses.
• Bake. Add the pasta to the bowl of liquid and stir until the liquid seeps into the elbows and everything is distributed evenly. Pour into the prepared dish. Level with the back of your spoon. Toss together the Cheddar and mozzarella in a small bowl and sprinkle evenly over the top. Bake until the edges are bubbly and the top is golden brown, 35 to 40 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
• Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
• Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.
• Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Steps:

• Cook macaroni according to package directions until almost tender., Meanwhile, preheat oven to 350°. In a large stock pot, melt 1 cup butter. Stir in flour and salt until smooth. Gradually stir in milk. Bring to a boil; cook and stir until thickened, 2 minutes. Reduce heat. Add cheese, stirring until melted. Drain macaroni; stir into sauce., Transfer to 3 greased 13x9-in. baking dishes. Melt remaining butter; toss with bread crumbs. Sprinkle over casseroles. , Bake, uncovered, until golden brown, 35-40 minutes.

Steps:

• Preheat oven to 350˚F (180˚C).
• In a large pot or dutch oven, cook macaroni according to package directions, salting the water with 2 teaspoons of salt. Drain and return to the warm pot.
• Add butter to warm macaroni and mix until melted. Season with the remaining salt and pepper.
• Add half of the cheddar cheese, mozzarella, provolone, gouda, and feta cheese. Mix well.
• Add eggs and evaporated milk, mix until fully incorporated.
• Transfer to a 9x13-inch (23 x 33 cm) baking dish and top with the remaining cheddar cheese.
• Bake in a preheated oven for 40-45 minutes, until the top has nicely browned.
• Enjoy!

Steps:

• Preheat oven to 375.
• Butter 3-4 quart square baking dish.
• In 4 quart saucepan over medium heat, melt 6 tablespoons of butter.
• Stir in flour, cook, stirring, 1 minuted. Add bay leaf.
• Slowly whisk in milk until smooth.
• Simmer, whisking occasionally, 14-16 minutes.
• Discard bay leaf.
• Whisk in creme fraiche and 1 1/2 teaspoon fleur de sel; bring to simmer.
• Off heat, stir in 1 1/2 cups each mozzarella and cheedar.
• Season with Fleur de sel and white pepper.
• In large bowl, combine pasta and cheese sauce.
• Stir in 2 cups mozzarella.
• Transfer to prepared casserole dish.
• Sprinkle with remaining 1/2 cup mozzarella and cheddar, then with bread crumbs.
• Bake 30 minutes.
• Let stand 10 minutes before serving.

Steps:

• Preheat oven to 450 degrees F. Butter a 9 x 13 inch glass baking dish.
• Cook pasta according to package directions; drain.
• In a large Dutch oven, saute bacon pieces until crisp. Remove and set aside. Saute onion in the bacon drippings until they wilt. Add the butter to pot and whisk in the flour, stirring constantly. Next whisk in the mustard. Gradually add the milk and cream, whisking constantly.
• Season with thyme, bay leaf, and salt. Cook over low heat (simmer) for about 15 minutes, stirring frequently.
• Strain out solids (thyme and bay leaf). Immediately add 1 cup of the Fontina, the bleu cheese, 1/2 cup of the Gruyere, 1/2 cup of the cheddar, 1/2 cup of the Parmesan, the reserved bacon, and parsley. Stir until cheese is melted. Add the drained pasta and stir to coat.
• Pour the mixture into the prepared baking dish. Combine the remaining cheeses with the bread crumbs and sprinkle over top.
• Bake 15 to 20 minutes until bubbling and lightly browned. Let rest a few moments before serving.

Steps:

• Melt the butter in a heavy skillet.
• Add the onion and saute on medium heat until softened and mostly cooked-about 10 minutes.
• Add the garlic and cook for one more minute-be careful not to brown the garlic.
• Whisk the flour in.
• Cook while stirring for three minutes.
• Uncooked flour tastes bad!
• Whisk in the milk.
• Continue to stir until the mixture barely begins to boil.
• It should be a little bubbly and beginning to thicken.
• Add the vinegar while whisking-if the milk is hot it won't curdle and the vinegar brightens up the sauce.
• Add salt and pepper to taste.
• If you don't want black flecks use white pepper instead.
• Add a dash of Tobasco.
• Taste then add more if you like.
• Stir in the pepperoncinis or jalapenos.
• You need to experiment-make this a few times and decide exactly how much of which pepper you like.
• Stir in your favorite cheeses.
• I like to combine sharp cheddar with a little crumbled bleu.
• Swiss is good for flavor but not texture so blend with something creamy like Fontina.
• Monterey Jack is very creamy but without a lot of flavor so add something sharp and flavorful.
• Pour the macaroni into a large baking pan.
• Pour the sauce over and gently mix.
• Sprinkle the parmesan and bread crumbs on top.
• Bake at 350 degrees until browned on top-about 25 minutes or so.
• Let sit for 10 minutes then serve.
• You may never even consider boxed mac-n-cheese again.