Mac N Cheese N Crackers Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the macaroni, and cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well.
• Melt 1/4 cup butter in a large saucepan over medium heat. Stir in flour and salt. Cook, stirring constantly, for 2 minutes. Whisk in milk and simmer, stirring frequently, until mixture thickens slightly, about 5 minutes.
• Turn off heat and stir in Cheddar cheese until the cheese is melted. Add the macaroni and stir to coat. Pour the mixture into a 9x13-inch baking dish. Mix the 1/4 remaining cup melted butter and crushed crackers together in a bowl; scatter the cracker mixture evenly over the macaroni mixture.
• Bake in preheated oven until golden brown on top, about 45 minutes.

Steps:

• Preheat oven to 400°F. Melt 2 Tbsp. of the margarine in large saucepan on medium heat. Add flour; stir until well blended. Gradually add milk, stirring until well blended. Bring to boil; reduce heat to medium-low. Cook until thickened, stirring constantly. Remove from heat.
• Add cheese, macaroni and mustard; mix well. Pour into lightly greased 1-1/2-qt. baking dish; sprinkle with cracker crumbs. Melt remaining 2 Tbsp. margarine; drizzle over crumbs.
• Bake 30 to 40 min. until top is browned and mixture is heated through.

Steps:

• Preheat the oven to 350 degrees F and butter a shallow 1 1/2 quart baking dish.
• Cook the macaroni in boiling salted water until just tender.
• Drain it while you prepare the cream sauce.
• In a large saucepan, melt 4 tbs of butter, then whisk in the flour and add the milk.
• Stir the mixture until it thickens, then add the cheddar cheese and stir it in until it melts, Season with salt and pepper.
• Cut the Velveeta into 1/2 inch cubes and stir it into the white sauce, but do not allow it to melt completely.
• Place the drained macaroni in the prepared baking dish, pour the cheese sauce over it, and stir gently to mix.
• Sprinkle the crumbled crackers generously over the top and dot with the remaining butter.
• Bake in the preheated oven for 20 to 25 minutes, until browned and bubbly.

Steps:

• Boil the pasta until al dente and drain well so that you don't have excess cooking water which will dilute the flavor. While the pasta is cooking, preheat the oven to 350 degrees F.
• Melt the butter in a large saucepan over medium heat, and add the onion, cooking until translucent. Add the flour a little at a time to make a roux. Do this gradually because some batches of flour absorb more than others and you may not need as much. Incorporate enough of the chicken broth a little at a time to form a smooth sauce. Simmer for a least 10 minutes to allow the flour to "cook out." Add the heavy cream and Cheddar, then season with salt and white pepper, to taste. Then fold in as much pasta as you need to acquire the right consistency for macaroni and cheese. Transfer to a 3-quart baking dish and sprinkle with crushed crackers. Heat in oven for a few minutes to toast the crackers. Garnish with the reserved whole crackers and serve.