Stouffers Macaroni And Cheese Recipes

Steps:

• NOTE: This recipe can be prepared in two methods -- "crusty" (baked), or "creamy" (stovetop). SET oven rack to center position; PREHEAT oven to 375°F if using the "crusty" baked macaroni and cheese option in Step 9; SPRAY a 9 x 13 baking dish with non-stick baking spray; SHRED 16 ounces (1 lb.) sharp cheddar cheese; SET aside.
• BRING 4 quarts (16 cups) water to a rolling boil; ADD 1 tablespoon salt and 4 cups dry medium elbow macaroni; BLANCH macaroni until just tender; DRAIN cooked macaroni in colander, scraping all pasta from pot.
• RINSE drained macaroni in colander under cold running water for 30 seconds; ALLOW macaroni to drain; RETURN empty pot to stovetop on medium-low to medium heat.
• MELT 6 tablespoons margarine in pot; ADD 2 tablespoons flour and 2 tablespoons cornstarch to make a roux; COOK over low heat, whisking until light golden (do not scorch).
• POUR in 4 1/2 cups skim milk while whisking; ADD 1/2 teaspoon salt and 1/8 teaspoon citric acid; STIR; RAISE heat to medium.
• ADD one (8 ounce) can Kraft Sharp Cheddar Easy Cheese; REDUCE heat to low; ADD 16 ounces shredded medium cheddar cheese; STIR constantly over lowest heat until mixture melts and becomes very smooth and consistent in texture.
• ADD rinsed drained macaroni to pot; WHISK to separate any clumped macaroni and combine; ADD salt to taste if necessary.
• POUR then scrape mixture into greased 9 x 13 baking dish (for make-ahead freezing only, use greased cake or loaf pans); SET baking dish over a large baking sheet covered with foil.
• FOR CRUSTY MACARONI AND CHEESE: Leave baking dish uncovered; Bake at 375°F for 30 minutes. Allow to cool and set for 10 minutes. Serve and enjoy!
• FOR CREAMY MACARONI AND CHEESE: Simmer over medium-low heat, stirring often until desired consistency is achieved. Serve and enjoy!

Steps:

• Whisk flour into skim milk is a small saucepan.
• Place it over medium low heat.
• Added shredded cheddar cheese, margarine and salt.
• Stir often with a spoon until the cheese begins to melt.
• Reduce heat to low and simmer for 30 minutes.
• Stir the sauce with a whisk every couple of minutes so it becomes smooth and thick.
• While sauce thickens, boil macaroni according to directions and strain.
• Once cheese sauce has simmered for 30 minutes, pour pasta into a medium bowl.
• Gently stir in cheese sauce.
• Pour mixture into a loaf pan or casserole dish.
• Cover and freeze.
• When ready to eat, preheat oven to 350 F and bake macaroni for 50 minutes or until cheese begins to brown slightly.

Steps:

• Heat oven to 350 degrees.
• Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook according to package instructions, stirring occasionally with a wooden spoon, until just past al dente. Drain and set aside.
• Return the empty pot to the stove (no need to clean it) and set over medium heat. Melt the butter and simmer, whisking occasionally, until the butter stops spurting and quiets down, 2 to 3 minutes. Add the flour and cook, whisking, until smooth like gravy, about 1 minute.
• Whisk in the milk. Raise the heat to high and bring to a simmer, whisking constantly, then immediately reduce the heat to low and continue simmering until the sauce lightly coats the back of a spoon, 2 to 5 minutes. At this stage, the sauce should be smooth but relatively loose. Take the pot off the heat.
• To the pot, add the Cheddar, Velveeta, Pecorino Romano, mustard powder, onion powder and cayenne, and season generously with salt and black pepper. Whisk until the cheese is melted and smooth like nacho cheese. Add the drained pasta, breaking up any clumps, and stir until evenly coated in the cheese sauce. Taste and adjust seasoning with salt and pepper.
• Transfer to a 9-by-13-inch baking pan or dish and bake until bubbling at the edges, 15 to 20 minutes. Serve immediately.