Ooey Gooey Macaroni And Cheese Recipes

Steps:

• Cook the pasta per the manufacturer's al dente specifications, then rinse with cold water in a colander. Set aside. Preheat the oven to 375 degrees F.
• In a 4-quart Dutch oven, melt the butter over low heat, then add the flour, stirring until thickened. Add the cream, evaporated milk, cayenne pepper and some salt and pepper, then whisk until thickened to the point that the sauce coats the back of a wooden spoon, about 5 minutes. Turn off the heat.
• In a small bowl, whisk together the yolks and a tablespoon or two of the white sauce to temper the yolks, stirring constantly. Add the tempered yolks back to the white sauce, whisking, then add the Cheddar, followed by the American cheese, stirring until the cheese has melted completely. (If the cheese is not melting completely, return the saucepan to the stovetop over low heat and stir just until the cheese melts.) Gently stir in the pasta until coated. (The mac and cheese can be served at this point if desired, for a stovetop version.)
• Turn the mixture out into a 9-by-13-inch baking dish. Crumble the chips on top of the mac and cheese and bake until golden brown and bubbling, 20 to 30 minutes. (If traveling with the mac and cheese, put a lid on it and bake on-site, preferably over a campfire!)

Steps:

• 1. Preheat oven to 350.
• 2. Cook pasta according to pasta directions just until done. You don't want it mushy because it will absorb a little of the cheesy liquid in the oven.
• 3. Combine soup, evaporated milk, butter, salt, and pepper in a large microwaveable bowl. Cover with plastic wrap, leaving a small vent, and cook for 6-7 minutes until the butter is melted and the mixture is warm-to-hot throughout. (If making a half batch, 4 minutes in the microwave should do it).
• 4. Add to cooked pasta.
• 5. Add cheeses, stirring constantly until everything is melted and incorporated.
• 6. Pour macaroni and cheese into a baking pan.
• 7. Bake for 40-45 minutes.
• 8. FOR CROCK POT: Follow directions 1-5, leave your Crock Pot on low and cook for 4 hours.

Steps:

• Cook macaroni in boiling water for 6 minutes.
• Drain and pour into greased 2-quart baking pan.
• You can use a 9 x 9-inch pan--it will be full.
• Meanwhile, melt the butter over medium heat in heavy pan.
• Whisk in the flour until smooth.
• Gradually whisk in the milk.
• Cook until it thickens a bit.
• Stir in the cheese, cooking until it is melted.
• Mixture will be very"gooey".
• Season to taste.
• Carefully pour cheese sauce over the cooked macaroni.
• (You also can just mix the noodles into the sauce and then transfer back into the pan.) Place cookie sheet under pan in case of"boil-overs".
• Place in 350 degree oven and bake 40 minutes, or until bubbly and top is beginning to brown.
• If you wish, you may cut cheese slices into shapes and place on top after removing from oven.

Steps:

• Heat oven to 350ºF.
• Cook macaroni as directed on package, omitting salt.
• Meanwhile, heat 1 Tbsp. oil in large saucepan on medium heat. Add garlic; cook and stir 1 min. Add kale; cook and stir 3 to 4 min. or until wilted. Spoon into bowl; set aside.
• Heat remaining oil in same pan. Whisk in flour; cook and stir 1 min. Gradually whisk in milk; cook and stir 3 to 5 min. or until thickened. Add 1-1/4 cups shredded cheese, 1 Tbsp. Parmesan and mustard; cook and stir 2 to 3 min. or until shredded cheese is melted.
• Drain macaroni. Add to cheese sauce along with the kale; mix well. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with remaining cheeses.
• Bake 20 min. or until heated through.