Longhorn Steakhouse Mac And Cheese Recipes

Steps:

• FOR STOVETOP Bring the water to a boil and cook macaroni noodles until al dente (refer to noodle package for these instructions - usually around six minutes). In the meantime, melt butter in a pan and make a roux with 1 Tablespoon of flour. Add in the heavy cream and evaporated milk and whisk until incorporated with the roux. Add in cheeses and seasonings and stir constantly over medium heat. Once noodles are done cooking, drain the water (reserving 1/2 cup) and mix the pasta into the cheese mixture. Stir over medium heat for a couple of minutes to thicken the sauce slightly. Add water to thin the sauce. CONTINUE TO FOR BOTH METHODS SECTION. FOR INSTANT POTAdd 4 cups water, elbow pasta, paprika, salt, pepper, and ground mustard to the Instant Pot bowl. Stir and make sure the pasta is covered with the broth. Put lid on and set to manual high pressure for four minutes. After the timer goes off, release all the pressure. Once the pressure has been released, mix in the heavy cream, evaporated milk and butter Slowly mix in the cheeses until totally incorporated. It may be a little liquidy - this is okay Mix in bacon bits. Continue to the FOR BOTH METHODS section below FOR BOTH METHODSPreheat oven to 350 degrees. Transfer pasta to large baking dish Mix together the parsley flakes with the bread crumbs, bacon and butter and top the pasta. Bake covered with tin foil for about 30 minutes. Remove tin foil and bake for an additional five.

Steps:

• Preheat the oven to 350°F. Bring a large pot of water to a boil. Add the pasta and cook at a rolling boil until just tender. Drain, rinse under cold water, drain again and set aside in a large bowl. Bring the half and half just to a boil in a heavy saucepan and set aside. Meanwhile, melt the butter in another heavy saucepan. Add the flour, and whisk over low heat for 5 minutes. Do not brown. Remove from the heat. Add the hot liquid to the flour mixture, and whisk well. Add the paprika, season with the salt and pepper, and return the pan to a low heat. Add half of all of the cheeses and stir until combined. Cook over medium heat, whisking constantly, until the mixture thickens; about 5 minutes. Add sauce to the pasta. Toss well to coat completely. Coat a large baking dish/casserole with olive oil, and fill it with half of the sauced pasta. Distribute half of the remaining cheese evenly over the pasta. Repeat layering. Place the dish on a baking sheet, and bake in a preheated oven until hot, lightly browned and bubbly, about 20 to 25 minutes.

Steps:

• Preheat the oven to 350 degrees F. Bring a large pot of water to a boil. Add the pasta and cook at a rolling boil until just tender. Drain, rinse under cold water, drain again and set aside in a large bowl. Bring the half and half just to a boil in a heavy saucepan and set aside. Meanwhile, melt the butter in another heavy saucepan. Add the flour, and whisk over low heat for 5 minutes. Do not brown. Remove from the heat. Add the hot liquid to the flour mixture, and whisk well. Add the paprika, season with the salt and pepper, and return the pan to a low heat. Add half of all of the cheeses and stir until combined. Cook over medium heat, whisking constantly, until the mixture thickens; about 5 minutes. Add sauce to the pasta. Toss well to coat completely. Coat a large baking dish/casserole with olive oil, and fill it with half of the sauced pasta. Distribute half of the remaining cheese evenly over the pasta. Repeat layering. Place the dish on a baking sheet, and bake in a preheated oven until hot, lightly browned and bubbly, about 20 to 25 minutes. Serves 10 Source: Secret Recipe Forum Until Next Time Be Well! Kind Regards, Ron

Steps:

• In medium saucepan over high heat, bring two quarts of lightly salted water to a boil.
• Add macaroni and cook 10 to 12 minutes or until desired doneness. Strain, cool and rinse. Set aside.
• Cook bacon until crispy. Drain, cool and coarsely chop. Set aside.
• In a 2 quart saucepan, heat half and half and heavy cream on medium heat just before a simmer, stirring continuously.
• Add chopped American cheese until melted, followed by the cheddar. Melt cheese completely in the sauce. Stir in gorgonzola cheese and salt and pepper.
• Remove from heat and toss cooled macaroni into the cheese sauce to coat along with bacon.
• Pour macaroni and cheese mixture into oven-safe casserole dish. Top with crushed Ritz crackers and Parmesan cheese.
• Bake in preheated oven at 400 degrees for 12 to 15 minutes until golden brown and serve.
• You can add chives as a garnish.