Mccalls Baked Macaroni And Cheese Recipes

Steps:

• Preheat oven to 375. Put water in a large sauce pot, add salt, and bring to a rolling boil over high heat.
• Add macaroni all at once and stir with a fork. Return water to a boil and reduce heat to moderately low. Simmer for 4 to 5 minutes or until tender. Do not overcook. Drain.
• Meanwhile, put the butter in a medium-sized saucepan and heat over medium heat.
• When butter is melted, remove from heat and stir in flour, salt, pepper, and mustard. When mixture is smooth, gradually add milk, stirring until no lumps of flour remain.
• Return saucepan to heat and cook over moderately high heat, stirring constantly, until milk mixture comes to a boil and thickens slightly.
• Add chopped pimiento and chopped green pepper. Reduce heat to low and simmer 1 minute longer.
• Stir 1 1/2 cups of the grated cheddar cheese, the cooked drained macaroni, and the slivered chicken into the milk mixture.
• Pour into a shallow 2-quart round or oval baking dish. Sprinkle the rest of the grated cheddar cheese over the top of the macaroni mixture.
• The casserole can be prepared to this point and covered in foil or plastic wrap in the refrigerator for a couple days or until ready to bake.
• Or, place casserole on center rack in oven and bake for 20 minutes (longer if casserole has been chilled). Cook until macaroni is hot and bubbly and the cheese is melted.
• Remove from oven. Arrange tomato wedges on top of casserole and serve.

Steps:

• Preheat oven to 375 degrees f.
• Cook macaroni as package directs, drain.
• While cooking macaroni, melt butter in medium saucepan.
• Remove from heat and whisk in flour, salt, and pepper until smooth.
• Gradually stir in milk.
• Bring to a boil, stirring constantly. Reduce heat and simmer 1-2 minutes.
• Stir in 1 1/2 cup cheese and the cooked macaroni.
• Spray a 1 1/2 quart shallow casserole dish with cooking spray. Pour in macaroni and cheese.
• Arrange tomato slices over top. Sprinkle remaining cheese on top. Sprinkle parsley on cheese.
• Bake about 15 minutes uncovered until cheese is golden brown.

Steps:

• For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
• Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
• For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
• For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
• Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
• In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
• Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
• Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
• Bake uncovered, for 30 to 40 minutes, or until the top is brown.