Morgans Macaroni And Cheese Recipes

Steps:

• Cook the macaroni according to the package instructions until al dente. Drain and set aside.
• Preheat the oven to 375 degrees F.
• In a heavy-bottomed saucepan over medium heat, melt the butter. Add the flour, whisk until a paste is formed and cook for 1 minute. Slowly add 1/4 cup of the milk at a time, whisking constantly, until you've added 2 cups. Whisk in the soup base or bouillon, garlic powder and pepper.
• Slowly add the Colby-Jack blend, cream cheese and 1 cup of the Cheddar cheese, making sure the cheese melts between each addition. When the cheese is completely melted, check for consistency; add up to an additional 1/2 cup milk if needed. Stir to completely combine.
• In a large mixing bowl, combine the drained macaroni and 2 cups of the cheese sauce. Transfer the macaroni mixture to the chilled springform pan of Andouille Dressing, spreading and packing the contents evenly. Spread 1/2 cup of the cheese sauce over the top with the remaining 1 cup shredded Cheddar.
• Bake until heated through, about 35 minutes. Turn the oven to broil and broil until the top is crisped, another 5 to 7 minutes. Let stand for 15 minutes before removing from the pan and serving.
• Preheat the oven to 400 degrees F. Spray a 10-inch cast-iron skillet with cooking spray.
• To make the cornbread, add the milk, butter and 1 of the eggs to a large mixing bowl and whisk together. Add the cornmeal, flour, sugar, baking powder and a pinch of salt and stir to combine; the batter should look lumpy. Transfer the batter to the greased skillet and bake until golden brown on top, 22 to 25 minutes. Let cool. Keep the oven at 400 degrees F.
• Meanwhile, lightly grease two 9-inch springform pans with cooking spray.
• Put a pan over medium-high heat and add just enough oil to coat the bottom. Add the sausage and cook until crisp around the edges, 5 to 7 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate to drain. To the same pan, add the onion, green pepper, celery and garlic and cook until the veggies are tender, 5 to 7 minutes.
• Crumble the cooled cornbread into a large mixing bowl. Add the cooked veggies and sausage and mix together gently. Beat the remaining egg in a small bowl. Add it to the cornbread mixture with the sage, soup base or bouillon, pepper and 1/4 teaspoon salt; mix together gently. Add the broth 1/4 cup at a time until the dressing reaches the desired consistency. It should be loose but not runny--3/4 to 1 cup will be plenty.
• Transfer the dressing to the prepared springform pans. Bake until cooked through, 25 to 30 minutes. Let cool completely.

Steps:

• Preheat the oven to 450 degrees F.
• Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
• Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

Steps:

• Boil macaroni according to box direction.
• Melt 1/2 butter large pot.
• Add flour and stir until thickened.
• Slowly add milk and half and half.
• When it starts to thicken take off heat.
• Add mustard, garlic, Worcestershire sauce and hot sauce.
• Stir in 1/2 cheddar cheese until blended.
• Stir in Parmesan/Romano cheese.
• Stir in cup cottage cheese.
• Fold cooked macaroni into mixture.
• Add 1/2 mixture in buttered casserole dish.
• Sprinkle on 1/2 the remaining cheddar.
• Add remaining macaroni mixture.
• Sprinkle remaining cheddar cheese on top.
• Melt remaining butter in microwave.
• Stir butter into breadcrumbs.
• Add breadcrumbs to top of casserole.
• Bake at 375°F for 35 minutes.

Steps:

• Preheat oven to 375° F (190° C). Lightly grease an 8-inch square (2 L) baking dish.
• In small bowl, stir together bread crumbs and 1/2 cup (125 mL) of the cheese. Set aside for the topping.
• Cook macaroni according to package instructions. Drain. Rinse under cold water and drain again. Return to pot. Set aside.
• In saucepan, melt butter over medium high heat. Add flour and cook for 5 minutes, stirring constantly. Slowly whisk in milk until smooth. Whisk in dry mustard. Cook for 5 to 10 minutes, stirring constantly, or until sauce thickens. Remove from heat and stir in remaining cheese. Season with salt and pepper.
• Stir sauce into cooked pasta and turn into prepared baking dish. Sprinkle evenly with topping. 6. Cover with sheet of lightly greased aluminum foil. Bake, covered, for 25 minutes. Remove foil and continue baking for 10 to 15 minutes, or until top is golden and sauce is bubbling. Let stand 5 minutes before serving.