Macaroni And Cheese Recipe Epicuriouscom

Steps:

• Heat oven and boil pasta Heat oven to 375°F. Bring a large pot of water to a boil, then add salt generously and cook pasta 2 to 3 minutes less than manufacturer's instructions (the outside should be cooked but the inside underdone). Transfer to a colander, rinse under cold running water, and drain well.
• Meanwhile, make bread crumbs Tear bread into large pieces and pulse a few times in a food processor to form very large crumbs. Transfer to a bowl, and add melted butter. Toss to evenly coat.
• Prepare baking dishes Butter eight 6-ounce shallow baking dishes or a 1 1/2-quart baking dish.
• Make cheese sauce Melt butter in a 4-quart pot over medium heat, then sweat onion until translucent, stirring occasionally, about 5 minutes. Whisk in flour and cook, stirring with a wooden spoon, until bubbling but not browning, about 45 seconds. Add milk and whisk to combine. Bring to a simmer, stirring with a wooden spoon (scrape across the bottom and around edge of pot to prevent scorching), until thickened, about 4 minutes. Add fontina, 2/3 cup grated Gruyère, 1 2/3 cups grated Cheddar, and 1/2 cup Parmigiano-Reggiano, stirring until completely melted and sauce is smooth. Season with salt and pepper, add cayenne and nutmeg, and stir to combine.
• Assemble and add cheese topping Add pasta to sauce and stir to thoroughly combine. Pour into prepared baking dishes and sprinkle evenly with the reserved cheeses, followed by the bread crumbs. If using, top with roasted tomato slices and thyme.
• Bake Place dishes on a parchment-lined baking sheet and bake until bubbling and cheese is golden brown, 25 to 30 minutes. Let cool 5 minutes before serving.
• Cut 6 small tomatoes into 1/4-inch-thick rounds (about 24 total) and arrange in a single layer on rimmed baking sheets. Drizzle with 2 tablespoons extra-virgin olive oil and season with coarse salt and freshly ground pepper. Sprinkle with 1 teaspoon fresh thyme leaves. Roast at 400°F until softened and browned in spots, about 20 minutes. Let cool before storing.
• Using a variety of cheeses offers the best balance of flavors. If you want to substitute those suggested below with others, consider their flavors and melting qualities. Combine pungent cheeses, such as sharp Cheddar and Gruyère, with milder ones like fontina or Monterey Jack, then add Parmigiano-Reggiano or pecorino Romano for extra bite.
• A good Italian brand of dried elbow macaroni will have the best consistency. Undercook your pasta so that it is the slightest bit crunchy in the center, then rinse it under cold water. This stops the cooking and washes off the extra starch, which, contrary to what you might think, is not useful in thickening the casserole; instead, as it bakes, that extra starch merely expands and lends a mealy texture to the sauce.

Steps:

• Preheat oven to 350°F. and butter a 3- to 4-quart gratin dish or other shallow baking dish.
• In a heavy saucepan melt 6 tablespoons butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Add mustard, cayenne, and salt and pepper to taste and simmer sauce, whisking occasionally, until thickened, about 2 minutes.
• In a kettle of salted boiling water cook macaroni until just al dente, about 7 minutes, and drain well. In a large bowl stir together macaroni, sauce, Cheddar, and 1 cup Parmesan and transfer to prepared dish.
• In a small bowl stir together bread crumbs and remaining 1/3 cup Parmesan and sprinkle evenly over macaroni. Cut remaining 1 tablespoon butter into bits and scatter over topping.
• Bake macaroni in middle of oven 25 to 30 minutes, or until golden and bubbling.

Steps:

• Preheat oven to 400°F. and butter a 3-quart shallow baking dish. Fill a 6-quart kettle three fourths full with salted water and bring to a boil for macaroni.
• Make topping:
• Melt butter and in a bowl stir together with panko or regular bread crumbs and Cheddar until combined well. Topping may be made 1 day ahead and chilled, covered.
• Make sauce:
• In a 5-quart heavy saucepan melt butter over moderately low heat and stir in flour and red pepper flakes. Cook roux, stirring, 3 minutes and whisk in milk. Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Stir in cream, Cheddar, mustard, salt, and pepper. Remove pan from heat and cover surface of sauce with wax paper.
• Cook macaroni in boiling water until al dente. Reserve 1 cup cooking water and drain macaroni in colander. In a large bowl stir together macaroni, reserved cooking water, and sauce. Transfer mixture to baking dish.
• Sprinkle topping evenly over macaroni and bake in middle of oven 20 to 25 minutes, or until golden and bubbling.
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Steps:

• Preheat oven to 400 degrees F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well.
• Melt butter in same saucepan on medium heat. Sprinkle with flour and seasonings. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth. Remove from heat. Add macaroni; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and paprika; sprinkle evenly over top.
• Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.

Steps:

• Cook macaroni according to the package directions. Drain.
• In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
• Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

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:

• Melt butter in heavy large skillet over medium-high heat. Add bell peppers and celery and sauté until just beginning to soften, about 7 minutes. Remove from heat. Season with salt and pepper.
• Combine cream, half and half and blue cheese in heavy medium saucepan. Stir over low heat until cheese melts. Remove from heat. Add celery seeds. Season sauce with cayenne, salt and pepper. Beat yolks in medium bowl to blend. Gradually whisk in half of cheese sauce. Return mixture to saucepan and whisk to blend. Add celery leaves.
• Butter 13 3/4x10 1/2x2 3/4-inch (4-quart capacity) oval baking dish. Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to same pot. Add sauce and vegetables; stir to blend. Transfer to baking dish. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 1 hour before continuing.)
• Preheat oven to 400°F. Sprinkle Parmesan over surface of pasta. Bake until pasta is heated through, sauce is bubbling and top is beginning to brown, about 25 minutes.

Steps:

• Cook the macaroni according to package directions and drain.
• Meanwhile, dissolve the flour in 1/2 cup of the milk, and combine with the remaining 1 cup milk, the margarine, and cheese in a saucepan. Slowly bring to a gentle simmer, stirring often. Cook over low heat until the sauce is smooth and thick, 4 to 5 minutes.
• Combine the cooked macaroni and sauce in a serving container and stir together. Season with salt and serve.
• Bake in a casserole dish at 400° until the top is golden and crusty, 20 to 30 minutes.
• Calories: 241
• Total Fat: 13g
• Protein: 12g
• Carbohydrate: 15g
• Cholesterol: 36mg
• Sodium: 265mg