I Had A Rough Day Macaroni Cheese Recipes

Steps:

• Preheat oven to 350 F.
• In a medium saucepan, cook macaroni according to package directions and drain.
• In a saucepan, melt the butter or margarine over medium heat; stir in flour to make a roux.
• Add milk to the roux slowly, stirring constantly; stir in the cheeses and cook over low heat until the cheese is melted and the sauce is a little thick.
• Transfer the macaroni to a 9 X 13-inch casserole dish and pour the sauce over all; stir well.
• Melt butter or margarine in a skillet over medium heat; add the breadcrumbs and brown; spread over macaroni and cheese to cover; sprinkle with paprika.
• Bake in preheated oven for 30 minutes.

Steps:

• Cook macaroni according to package directions. , Meanwhile, preheat oven to 350°. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add 1-1/2 cups milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in sour cream, Velveeta, Parmesan cheese, salt, mustard and pepper until smooth and cheese is melted. Add additional milk to reach desired consistency. , Drain macaroni; toss with cheddar cheese. Transfer to a greased 3-qt. baking dish. Stir in cream sauce. , Bake, uncovered, 35-40 minutes or until golden brown and bubbly.

Steps:

• Grease a 3 1/2-quart or larger crock pot.
• In a large bowl, mix together macaroni, evaporated milk, milk, eggs, salt, pepper and 3 cups of the cheese.
• Add mixture to crock pot and sprinkle with remaining cheese.
• Cover and cook on low for 5-6 hours until mixture is firm with golden edges.
• NOTE: Do not remove cover or stir!

Steps:

• Cook macaroni according to directions on the package. Preheat oven to 400 degrees.
• Melt butter in the top of a double boiler. Blend flour, salt and white and red pepper in gradually. When smooth, add milk and cream, stirring constantly. Cook for a few minutes until it thickens.
• Add cheese and continue to heat until it melts and the sauce looks smooth. Remove from heat. Add cooked macaroni to the sauce. Add sugar to the tomatoes and add to the sauce.
• Pour mixture into a buttered baking dish and bake until the surface browns.

Steps:

• In a small bowl, combine 1/3 cup of melted butter with breadcrumbs. Set aside.
• In a large stockpot, cook macaroni till al dente (about 5 minutes). Drain, rinse with cold water till pasta has cooled. Drain well, cover and set aside. (I leave it in the strainer with the stockpot lid on top.).
• Put stockpot back on the stove. Melt remaining butter at medium heat.
• Add flour and whisk until smooth, reducing heat if necessary to avoid burning.
• Slowly whisk in milk until smooth. Cook for 3 minutes or until the sauce thickens slightly.
• Lower heat and (with a large wooden spoon) add mustard, Worcestershire, onions, and cheese. Stir until cheese has melted. Taste and season with salt, pepper, Tabasco, etc. to your taste. Remove from heat.
• Preheat oven to 350°F.
• Grease one 9x13" baking dish.
• Pour cooked macaroni back into stockpot and stir well to coat in sauce.
• Pour macaroni mixture into your greased baking dish. Use a wooden spoon to level out the mixture.
• Top with buttered breadcrumbs.
• Bake at 350 F for 30-40 minutes until topping is golden brown and crispy.
• Serve and enjoy!

Steps:

• 1. In a large pot cook pasta until al dente , drain
• 2. Spray a crock pot with cooking spray to prevent sticking.
• 3. In a large bowl mix together : 3 cups of the cheese , macaroni , canned milk , milk and eggs . Garlic powder , Salt and pepper to taste.
• 4. Transfer to the crock pot and cover with the remaining cheddar cheese.
• 5. Cook on low heat for 5-6 hrs. or until mixture is firm and golden around the edges.
• 6. NOTE : DO NOT REMOVE THE LID AND STIR UNTIL TIME HAS FINISHED.