New York Deli Style Mac Cheese Recipes

Steps:

• Cook pasta in a large pot of salted boiling water until it's barely al dente. (It should be more al dente than your average pasta: It's going to continue to cook in the oven.) Drain and set aside.
• Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
• Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
• Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
• Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
• Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.

Steps:

• Preheat broiler to high or oven to 400°F.
• Place a large pot of water over high heat and bring it up to a boil to cook the pasta.
• Once at a boil, add some salt and the pasta, and cook until al dente, according to package directions.
• While the pasta is cooking, heat a medium-size skillet over medium heat and add the butter.
• When the butter melts, add flour and cook about a minute.
• Whisk in stock, milk and spicy mustard, and bring up to a bubble.
• Stir in the cheese in a figure-eight motion, reserving enough to sprinkle on the top of the casserole, until it's all melted.
• Fold in the pastrami and season with salt and pepper to taste.
• When the pasta is done, drain it well and combine with sauce.
• Pour into baking dish and top with reserved cheese and crumbled rye toast.
• Dot the top of the casserole with a butter and place in oven until cheese is brown and bubbling.

Steps:

• Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to grease a 9-inch round or square baking pan.
• In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper. Reserve 1/4 cup grated Cheddar for topping. In a large bowl, combine remaining grated Cheddar, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
• Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.

Steps:

• Preheat oven to 350°; butter an 8x8 inch baking dish.
• Bring a large pot of salted water to a boil over high heat; cook farfalle until al dente, about 8-10 minutes; drain.
• In a large pan over med-low heat, melt the butter; sprinkle in the flour and stir with a wooden spoon until the flour is incorporated, about 1 minute.
• Gradually add in the milk, stirring; increase the heat to medium.
• Cook, stirring frequently, until almost boiling and smooth, about 5 minutes.
• Add in the cheeses and stir until melted and incorporated, 2-3 minutes.
• Stir in the pastrami and decrease the heat.
• Add in the pasta and season with salt and pepper; transfer pasta to the baking dish; top with cracker crumbs.
• Bake 20-25 minutes, until browned and bubbly.