Macaroni And Cheese Ala Isaac And Good And Plenty Recipes

Steps:

• Heat the milk and cream together to a boil.
• Melt butter in saucepan.
• When melted, add all the flour, stirring constantly.
• Let cook for 4 to 5 minutes, continuing to stir.
• Remove from heat, and add warm milk and cream while whisking-- if sauce is too thick, add a touch more milk.
• Add cheese to white sauce and stir.
• (Save a bit of cheese for the topping.) Stir sauce into macaroni and place in a buttered casserole dish.
• Place in 350-degree oven until slightly brown and bubbly on top-- 25 to 30 minutes.

Steps:

• Preheat oven to 350°F.
• Cook macaroni in boiling salted water (do not add oil to water) for about 8 minutes until cooked.
• Drain.
• Meanwhile melt butter in medium saucepan over medium heat.
• Stir in flour with whisk.
• When flour is incorporated into butter, slowly add butter, cream and hot pepper sauce.
• Whisk while cooking until sauce is thickened.
• Add salt and pepper to taste. (I use about 1/4 tsp. salt)
• Mix noodles and sauce together until noodles are coated.
• Stir in 1 1/2 cups of Munster cheese and 3 cups of the cheddar cheese until cheese is incorporated.
• Transfer mixture to 6x8 to 8x8 casserole.
• Spread remaining cheese over top.
• Bake for about 30 minutes until bubbly and top is golden brown.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
• Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
• Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
• Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
• Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.

Steps:

• Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
• In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
• Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
• Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
• Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

Steps:

• Bring a large 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.
• Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
• Fold macaroni into cheese sauce until coated.