Mums Monday Macaroni Recipes

Steps:

• Preheat oven to 400 degrees F.
• In a small saucepan over medium heat, melt butter and then stir in flour; cook for 1 minute or until lightly golden. Slowly add the milk to the flour mixture, stirring until thickened, and then stir in the 3 cheeses until fully melted. Season with salt and pepper, to taste. Add cooked macaroni and stir to coat evenly. Transfer to a shallow baking dish. Bake for about 45 minutes, until brown and crisp on top.
• Remove from oven and preheat the broiler. Sprinkle Parmesan and bread crumbs over top. Return to the oven and broil until cheese is bubbly.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a medium saucepan over medium heat. Saute onion for 2 minutes. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens.
• Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• To the milk mixture add the Cheddar and American cheeses; stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well.
• Bake in preheated oven for 30 minutes, or until hot and bubbly. Let cool 10 minutes before serving.

Steps:

• Heat oven to 375°F. Cook and drain macaroni as directed on package using minimum cook time.
• Meanwhile, in 2-quart saucepan, melt butter over medium heat. Cook onion, salt and pepper in butter, stirring occasionally, until onion is crisp-tender.
• In small bowl, mix flour and milk until smooth; stir into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted. Stir in macaroni. Into ungreased 1 1/2-quart casserole, spoon macaroni mixture.
• Bake about 30 minutes or until bubbly and light brown.

Steps:

• Heat butter, saute onions until transparent.
• Place in 2 quart casserole.
• Add remaining ingredients.
• Stir well, breaking the tomatoes into small pieces.
• Bake at 350F for 65 mins or til macaroni is tender.
• Top with buttered crumbs during last 10 mins of baking if desired.
• Excellent meal with sausages and a salad.

Steps:

• Melt butter in a pot over a medium heat and add the onion.Cook until transparent.
• Add the bacon.
• Take off the heat and mix in flour (until it forms a ball) and gradually stir in milk with a whisk.
• Return the pot to the heat and bring to a boil, stirring constantly. Reduce heat and simmer for a few minutes.
• Add the mustard and pepper and whisk in two cups of cheese (or more to taste).
• When it is blended well, add in the cooked macaroni and transfer to a large casserole dish or 9x13 pan. Top with the remainder of the cheese and sprinkle with breadcrumbs (I spray a little Pam on the breadcrumbs to help it brown better). Top with sliced tomato.
• Place under the broiler until cheese is bubbly.

Steps:

• Boil Macaroni and brocoli for 10 minutes.
• Melt the butter in a pan, add shallots and bacon.
• Stir in the flour, paprika and mustard powderto make a paste.
• Gradually add the ,milk to the paste whilst stirring to make a smooth sauce. Once thickened slightly add Cheddar, remove from heat and stir.
• Put macaroni and brocoli into an ovenproof dish, then add the cheese and bacon sauce, stir.
• Arrange tomatoes slices to cover the macaroni cheese, then cover with breadcrumbs and parmesan.
• Pop in the oven for 20 minutes at gas mark 7/ 425 Fahrenheit/220 Celsius.

Steps:

• Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni., Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through and topping is golden brown.

Steps:

• 1. Cook 2 cups of elbow macaroni and drain. Put back in pot and add 1 can of stewed tomatoes. (I like the ones with the green and red pepper bits in it.) Return to heat and stir until tomatoes are heated. Remove from heat and serve. Add pepper to taste.