Grandma Sugars Shell Macaroni And Cheese Recipes

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
• Layer some of the macaroni in a 5-quart baking dish; top with a layer of Cheddar cheese. Continue layering macaroni and Cheddar cheese into the dish, ending with a Cheddar cheese layer.
• Beat milk, eggs, and mustard together in a bowl; pour over macaroni mixture, ensuring milk mixture gets to all of the macaroni.
• Bake in the preheated oven until cheese is melted and just before cheese around the sides gets crisp, 20 to 25 minutes. Season with black pepper.

Steps:

• In saucepan, melt butter.
• Remove from heat; blend in flour & salt.
• Add milk; heat, stirring constantly until sauce thickens a little and is smooth.
• Add 3 C cheese, heat until melted.
• Combine macaroni & sauce in casserole pan.
• Top with remaining cheese.
• Bake in oven at 350 degrees for 30 minutes or until top of casserole is golden brown.

Steps:

• For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
• Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
• For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
• For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
• Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.

Steps:

• In a saucepan, melt butter. Stir in the flour, salt, mustard and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat. Add the cheeses and Worcestershire sauce; stir until cheese is melted. Fold in macaroni., Pour into a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 10-15 minutes or until bubbly.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
• Stir macaroni, Cheddar cheese, milk, egg, mustard, hot pepper sauce, salt, and pepper together in a bowl; pour into a baking dish.
• Bake in the preheated oven until brown and thickened, about 45 minutes.

Steps:

• Cook macaroni 10 minutes in boiling salted water.
• Coat microwave safe casserole dish with melted butter.
• Put cheese cubes, milk, and pepper in butter-coated, 2-quart casserole dish and microwave six minutes on medium power or until cheese is melted. Stir until it creates cheese sauce.
• Add cooked macaroni to the cheese sauce. Stir until all macaroni shells are coated with cheese sauce.
• Slice cheddar cheese into approximately 3/8" slices and insert slices into macaroni and cheese sauce mixture.
• Bake at 350 degrees for 35 minutes or until browned.